SuzyHomemaker Profile - (10838197)

cook's profile


Home Town: Noblesville, Indiana, USA
Living In: Central, New Jersey, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Reading Books, Music, Charity Work
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About this Cook
I was born in the Midwest and grew up eating southern cooking, which is mostly comfort food. My mother didn't allow me or my siblings to cook when we were growing up but she did let me watch her cook. It was a frustrating experience because she never measured any of the ingredients...only "eyeballed" them so how was I to duplicate any of her recipes??? Well needless to say I've had to come up with my own versions of her recipes.
My favorite things to cook
I love to cook traditional Italian and Mexican dishes, comfort food and bake desserts...mostly pies, cakes & cookies. I like to research recipes and put my own spin on them...kinda makes them my own. I have to start writing down the modifications because by the time I make them again I've forgotten what I changed.
My favorite family cooking traditions
I like to bake cookies and desserts when it snows gets me in the mood for cooking. I have some of my fondest memories of when my children were younger and we would gather in the kitchen to make cookies and later on as they grew up teaching them to make their favorites to cook on their own.
My cooking triumphs
Making Brasciole and Pignoli cookies that tasted better than what is sold in good Italian restaurants & bakeries and Carne Guisada that tastes as good as my ex-MIL (who came to the US from Mexico) used to make...all with recipes submitted on AR. I love to hear the o-o-h's and a-w-w's and see the smile of contentment on their faces when my family and guests take their first bite (of whatever I've spent considerable time making) and claim it's the best they've ever eaten and want to know if there are seconds or when I'll be making it again. The ultimate satisfaction is when they ask for the recipe or how to make it!
My cooking tragedies
I made two pumpkin pies for an office party and accidentally added 1 Tbsp of salt to each pie instead of 1 tsp...needless to say it was a little salty and most of the pie was left for me to take home. I haven't made that mistake again!
Recipe Reviews 4 reviews
Pignoli Cookies II
This is a great recipe!! These cookies are my hubby's favorite so I decided to make them to see what he thought of them and he gave them a 5 out of 5 stars. I wish I had sauteed the nuts before adding them to the tops (as someone suggested) because that was the only difference between the bakery and this recipe...definitely will remember to do that next time! The parchment paper is a problem with removal and letting the mix chill in the fridge helps with placement. Be sure to make your balls small and completely covered with nuts because they spread out. If you want your cookies to taste like they came from the bakery than you need to use 1 cup of white's not too sweet...but just right. It's the closest to the bakery cookie as you're going to get and that's coming from an Italian that grew up eating these cookies. Some reviewers said this was messy but I didn't think it was any messier than other cookies I've made. Put them in a tin lined with waxed paper after they cool to stay fresh...if you can keep them that long, lol. Thank you so much for sharing. I will definitely make these again and again!

41 users found this review helpful
Reviewed On: Jan. 18, 2009
Meatloaf that Doesn't Crumble
This recipe is very close to the meatloaf recipe my mom makes with just a few exceptions; fresh onion in place of dry onion soup mix and omit the sage. I also swirl ketchup on the top and remove foil for last 10 minutes to allow it to brown. If you let it cool for 10 minutes before slicing, it will cut nicely without falling apart. It's very moist and a little crisp on bottom, but not burnt. For tasty meatloaf sandwiches (next day), try making a can of condensed tomato soup with just half a can of milk and pour it over the reheated meatloaf until warm and bubbly. Place between two slices of bread and VOILA! meatloaf sandwiches...YUMMMMM very tasty!

3 users found this review helpful
Reviewed On: Oct. 28, 2006
Baked Ziti I
I made a double batch and got lots of compliments. I used ricotta cheese in place of sour cream and added extra mozzarella in place of provolone cheese and (of course), used aluminum foil to cover it while it baked. I've always had a tough time spreading ricotta cheese over the ziti with sauce, so I experimented by mixing ricotta and sauce together before layering-- excellent idea! Thanks for sharing your recipe!

1 user found this review helpful
Reviewed On: Oct. 24, 2006
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Cooking Level: Expert
About me:
Cooking Level: Expert
About me: Full time Mom and a full time nurse (though I'm… MORE
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