princessmama Profile - (10702221)

cook's profile


Home Town: Diamond Bar, California, USA
Living In: Gardnerville, Nevada, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Hiking/Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Charity Work
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California Italian Wedding Soup w/ Carrots
About this Cook
My favorite things to cook
I really enjoy cooking Mexican foods, comfort foods, and any desserts. My favorite thing is to have my house smell appetizing the moment you walk in the door.
My favorite family cooking traditions
Making Christmas cookies with my mom, and now with my kids. My chocolate chip and cranberry oatmeal cookie recipes are sought after by friends and family, and I like supplying ample amounts at Christmas.
My cooking triumphs
Baking 350 cookie "suckers" with my mom and maid of honor the day before my wedding. The biggest triumph here was not eating so many that we could fit into our dresses the next day ;o).
My cooking tragedies
Breaking my favorite Pampered Chef mini loaf pan in two. But now I have two small mini loaf pans :>)! Also, not being willing to try recipes with a long list of ingredients. I bet they taste good, but if I can't use a spice/ingredient in several recipes I just won't buy it.
Recipe Reviews 64 reviews
Tomato Zucchini Casserole
My two daughters dread zucchini, yet they both beg me to make this dish. It's simple to make, quite tasty, and an easy way to get my kids to eat a veggie they both normally avoid. Thanks for the recipe! Two notes: I thought 3/4 cup bread crumbs was too much, so the second time I reduced the amount to 1/4 (too little), so I think the right amount for us is 1/2 cup. And like other users, I used mozzarella instead of cheddar.

1 user found this review helpful
Reviewed On: Jul. 19, 2012
Asian Glazed Chicken Thighs
Wow! This was SOOOOO good. This was finger licking good chicken. We used the extra sauce for shrimp a couple of days later. As is, this recipe is only good for a marinade. For a finished sauce, I added cornstarch and cooked until sauce thickened.

3 users found this review helpful
Reviewed On: May 7, 2012
Black Magic Cake
WOW! This cake is deliciously moist, and full of chocolate flavor. My kids and I are self-admitted cake snobs, but this cake meets our high standards. The cake is "sticky" once baked, so I can imagine that it wouldn't make the best cupcakes (if using liners) as most of it would be wasted by sticking to the liners. However, it makes a scrumptious cake. I always use Wilton cake magic to grease my pan, and have never had a problem with a cake sticking. However, this cake stuck slightly even with that. Therefore, grease your pan liberally, and dust with cocoa (this way your cake doesn't have a white powder film). We ate the cake without frosting and enjoyed every bite. I am not a coffee drinker and can taste the "strength" of the coffee coming through. I think next time I will just use boiling water, as I think coffee leaves a slight bitter aftertaste for non-coffee drinkers like me (I didn't notice this on the first day). One last note, it's been 4 days since baking the cake, it has not been frosted but stored in Tupperware, and it's as moist and fresh as the first day we baked it.

23 users found this review helpful
Reviewed On: Oct. 9, 2011
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Cooking Level: Intermediate
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Cooking Level: Intermediate
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