MrsEngstrom Profile - Allrecipes.com (10841790)

cook's profile

MrsEngstrom


MrsEngstrom
 
Living In: Tacoma, Washington, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books
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Self
About this Cook
I am 26 years old, and having been baking for about 18 years now. I really love it and get awesome responses even when I think I've messed up. I enjoy cooking new things for my husband, but baking is still my favorite.
My favorite things to cook
Cakes and cookies. My favorite recipes are Hermits, Honey spice cake, Cheesecake, and Angelfood cakes. I also love playing around with meatloaves and stew. I'm best known for my snickerdoodles.
My favorite family cooking traditions
An excellent mashed potato casserole every Thanksgiving, and my mom's homemade bread, which I'm still trying to figure out the trick of!
My cooking triumphs
I've invented several recipes: Golden Craisin Pumpkin bread, a working-over of the basic Banana muffin, and my "Fiesta" cake. I've also made several killer cheesecakes. More recently, I've learned how to make teriyaki, fried rice, chicken katsu, and developed a chocolate-chocolate-chip cookie that everyone raves about :)
My cooking tragedies
The worst would be when I made my first truly perfect cheesecake: we ate about half of it, and when I took it to put it away in the fridge, the whole thing capsized onto the floor :( And I can't make shortbread to save myself.
Recipe Reviews 8 reviews
French Bread Rolls to Die For
Absolutely excellent and very multi-purpose!!! I've been trying to figure out a way to be able to make just enough rolls for my husband and I, since we never eat the leftovers of a fully batch. I had an idea from frozen rolls my father-in-law had used, but I still wanted the from-scratch rolls I knew I could make. OH. MY. GOODNESS. These are exactly what I've been looking for! I decided to just risk it the first time and made a double batch, and it made about 30 rolls. I shaped all the dough, put two trays of a dozen each in the freezer and cooked the rest right away. We had the fresh ones with baked potatoes and turkey loaf, then the next day I thawed a few more to eat with soup and they came out perfectly (thawed for about an hour, I put them in the oven on warm and they rise nicely). As delicious as they are plain, the one that completely sold me was this morning when I decided to try a version of monkey bread in a muffin tin. I need to tweak the cooking time and portions per muffin, but it is SO YUMMY! and I'm ecstatic that I can make monkey bread in small amounts!!

1 user found this review helpful
Reviewed On: Nov. 4, 2014
Tater Tot Casserole III
just made this, it's really good but I gave it 4 stars because of the things I changed. I left out all the butter, only had about 8oz of sour cream on hand and a cup of grated cheese. I was surprised that there was no actual meat in the recipe so I boiled 2 large chicken breasts and shredded them up to add with the tots. I also sauteed the onion and added cayenne instead of paprika since my husband likes things spicy. He loves it, and the spice is not too bad for me (I'm a wimp). I topped it off with more grated cheese that hubby brought home, threw it under the broiler, and huzzah! Totally making this again. It's really good, I like it with a bit of ketchup, and I would probably add some bacon and call it a breakfast casserole :)

0 users found this review helpful
Reviewed On: Jun. 8, 2014
Chicken Cordon Bleu Sandwich
So, this is going to sound a little weird, but I just made this into a casserole. My kitchen is almost bare, but I had chicken breasts and my husband loves chicken cordon bleu, so I decided to try and cobble something together. Hubby gave it a "very good" so I thought I'd share! I followed the directions, for the most part, but I only had Buddig ham sandwich meat and some Irish cheddar or something (the wrapper is gone, so I'm not sure. It was just a very sharp cheese!). I doubled the recipe and used panko bread crumbs with the butter as a base in a 7x11 glass pan, chopped chicken next, and then my crazy ham & cheese mixture. As I said, I followed the directions, but didn't have Dijon so I mixed some yellow mustard with a bit of dry mustard. I poured/spooned the mix over the chicken and topped it off with another layer of panko, and in the oven it went! I like it fairly well myself, but I have a low spice tolerance so I'd probably do a little less mustard next time, and I admittedly went a little crazy with the panko XD but overall it's a success, more than just edible, and I definitely want to have it with french bread and "real" ham sometime!!!

1 user found this review helpful
Reviewed On: May 11, 2014
 
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