Jayme Profile - Allrecipes.com (10615271)

cook's profile


Home Town: Ogden, Utah, USA
Living In:
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Walking, Reading Books, Music
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About this Cook
I'm a stay at home mom to three kids. I am a musician. And I've been married 8 years
My favorite things to cook
casseroles, slow cooker recipes, baked goods
My favorite family cooking traditions
My grandfather was a fantastic cook and made the best Mexican food ever. His homemade salsa recipe has now been handed down to all his kids, grandkids, and adult great-grandkids.
My cooking triumphs
I tend to be really good at knowing what type of herbs and spices to add to a recipe. My husband is a pretty good cook, but when it comes to adding that kind of thing, he turns the kitchen over to me.
My cooking tragedies
I had found a fish recipe that sounded good. My husband is allergic to fish, so I was trying to adapt it and used boneless, skinless chicken breasts instead. I think it would have turned out fine, but part of the recipe was a glaze and I just wasn't fast enough for it, and I scorched it! Luckily enough I hadn't added the already cooked chicken to the glaze yet, so I was able to save our dinner.
Recipe Reviews 66 reviews
Something Special Apple Crisp
This really was good. I did make a couple changes just out of necessity (didn't have any coconut and we have a slight walnut allergy in this family). I also did not measure the apples, and instead just sliced up 4 empire apples. I doubled the oats to make up for the coconut. And I also added 2 tablespoons of melted butter to the apple filling, because we like more of a pie type filling. As I said, this was excellent. Next time I will use at least one more apple, as I feel it was a little skimpy in the apple department. And I for sure want to try this with coconut! I used a 9x13 casserole dish for this, because I was concerned it would be too much for a 9 inch pie plate. I made homemade whipped cream and served this as a dessert for Thanksgiving. It got many compliments, and was definitely a favorite. I'll be filing this one away.

3 users found this review helpful
Reviewed On: Nov. 25, 2011
Black Bean and Corn Salad I
I really like this. I make it a lot, as I don't get a lunch hour at work, but am off at 2 and home at 2:30. It makes a great, already prepared lunch. I serve it on top of a green salad, scoop it with chips, use as a topping for tacos or fajitas, or even just eat it as a side dish alongside some grilled chicken. I have since tweaked it, though to be more friendly to my normal eating lifestyle. Instead of balsamic dressing, I just use balsamic vinegar (or red wine works well too). I season with 1 tsp garlic powder and 1/2 tsp cayenne. I use 1/4 cup freshly chopped cilantro, one stalk of green onion, and a chopped red bell pepper. It's perfect just like this, and oil free.

2 users found this review helpful
Reviewed On: Aug. 17, 2011
Mrs. Sigg's Snickerdoodles
I have tried many snickerdoodle recipes trying to find one that makes them the way I love them. This is it! I made very few changes, and the ones I did had to do more with trying to make it a bit healthier, what I had on hand, and the fact that I live in high altitude. I used margarine instead of butter, and subbed unsweetened applesauce for half of the shortening, and brought these and the eggs to room temperature before mixing. I used splenda for about 1/4 cup of the sugar. I added 1/4 cup of flour and made that addition whole wheat. I didn't have any cream of tartar, so I just left it out. I increased the baking soda to 2 tsp because I was concerned with the age of my soda. I increased the amounts of sugar and cinnamon for dipping to 3 T and 3 1/2 tsp respectively. I baked on foil lined cookie sheets for 8 minutes at 375. The foil made for easy clean up as well as easy transfer to a cooling rack. I got 3 dozen cookies, so I think I roll mine a little larger than Mrs. Sigg, but they are perfect. They are not dry at all, and not flat (something that happens a lot at high altitudes). Puffy, soft, chewy, perfectly sweet without going overboard. The only thing I might do differently next time is to add some cinnamon to the dough, but that's just because I'm crazy about cinnamon and has nothing to do with the recipe itself. This is my new snickerdoodle recipe, and I will continue to tweak it to make it as healthy as possible without compromising how delicious they are.

4 users found this review helpful
Reviewed On: Mar. 18, 2011
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