Ruby Homemaker Profile - (10890252)

cook's profile

Ruby Homemaker

Ruby Homemaker
Home Town:
Living In:
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Quick & Easy
Hobbies: Scrapbooking, Camping, Reading Books, Music
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About this Cook
I used to love cooking until I realized that with fancy dinners came LOTS of prep and dishes to wash afterwards! My family's tastes are simpler and wouldn't eat the fancy dinners I used to cook anyway. I choose to make my home and my family my profession. I have a schedule, chore list, etc. to keep me on task. I have been on a quest to simplify! I knew I was overcommitted when my children's basic needs became an interruption and a bother to me. I am so glad I found the courage to say "No!" to many good things. I wouldn't trade my relationship now with my family FOR ANYTHING!
My favorite things to cook
"From scratch" anything! Lots of protein - meaty stews, roasts, creamy soups. I am really making an effort to cut wayyy back on the amount of sugar, preservatives, damaged fats (hydrogenated oils, etc.), and man-made carbs that we consume.
My favorite family cooking traditions
Oyster stew on Christmas Eve! We also have an Old Mennonite heritage and make Vereniki and White Ham gravy - yum!
My cooking triumphs
I get raves on my cheesecakes! I can't post the recipes, however, because they are a collection of recipes from other sources. I once made a really killer Shepard's Pie from scratch out of my head but didn't write it down. I can't for the life of me remake it again!
My cooking tragedies
I once tried making fudge - the fudge and the pan went into the garbage. When my husband and I were first married I didn't have any hamburger and thought I'd try tuna instead in a hamburger helper - I'm lucky I'm still married!
Recipe Reviews 29 reviews
No-Cook Eggnog Ice Cream
We love this! It is our standard ice-cream recipe. When we don't have eggnog, we use 2 cups of whole milk and a packet of instant pudding in place of the eggnog (just measure 2 cups of milk, add the pudding mix and whisk to blend, then add the 2 cups of cream). We do sometimes skip the vanilla depending on the flavor we've chosen. Right now we have strawberry in the maker and didn't use the vanilla. This also freezes perfectly - you cannot tell it was made without a cooked custard! Just like store-bought but so much better!

1 user found this review helpful
Reviewed On: Feb. 21, 2013
Clone of a Cinnabon
I use the filling and frosting recipe from here and it is fabulous! A tip so that the filling does not run all over is to add 2 tsp. corn starch or xanthan gum to the brown sugar/cinnamon. It makes it gooey and it will stay inside the dough better.

8 users found this review helpful
Reviewed On: Mar. 24, 2012
Hunts(R) Chicken with Mediterranean Vegetables
I know so many dislike when a recipe is reviewed that wasn't followed, but with some tweaks, this was amazing! I heeded the comment that said the original recipe lacked flavor. I used the garlic salt on the chicken breasts as stated and added some Greek Seasoning to them as well. After cooking the breasts and taking them out of the pan, I added the onion and 2 small zucchini along with 6 sliced, fresh roma tomatoes to the pan. I sprinkled the whole thing with sea salt and some rosemary and cooked as directed. When I added the breasts back to the skillet, the breasts had let go of some juice and I poured that into the skillet, too. I cooked it all covered until the chicken was done. It made a lot of liquid! I maybe would thicken the liquid next time. We ate the veggies and some of the "juice" on barley and the chicken on the side. It was sooooo goood!

1 user found this review helpful
Reviewed On: Mar. 6, 2012

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