whachagotcooking Profile - Allrecipes.com (11360760)

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Member Since: Dec. 2009
Cooking Level: Expert
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About this Cook
Homemaker and mother of 3 for the past 15 years!
My favorite things to cook
tacos, tostadas, bake cookies and cakes and all kinds of latin-american desserts!
My favorite family cooking traditions
Christmas baking!
My cooking triumphs
Buying a laptop and having an open recipe book at my disposal! Now I can cook whatever I want with the recipes I glean from All Recipes!
My cooking tragedies
Burned the dinner and the smoke alarm went off the VERY FIRST time I prepared a meal for my in-laws!
Recipe Reviews 19 reviews
Beef Stroganoff II
This recipe is awesome! You can tweak it to your tastes too or improvise. I used leftover eye of the round roast and added garlic powder. I am going to add Worcestershire sauce and fresh mushrooms next time too! My husband and I loved it!

2 users found this review helpful
Reviewed On: Jan. 15, 2015
The Best Rolled Sugar Cookies
I am giving this recipe a 5 STAR since it was so easy to make and tasty too! It made the best sugar cookies I have ever baked.I did substitute almond extract for vanilla but that was the only thing I tweaked. The directions are simple to follow too.Although the dough can be sticky when rolling simply place the roll of dough between 2 sheets of wax paper when using a rolling pin. My family went on and on about how yummy these cookies came out. GOOD CUT OUT COOKIE MIX RECIPES ARE HARD TO FIND! LOOK NO FURTHER- YOU HAVE FOUND IT!

0 users found this review helpful
Reviewed On: Dec. 21, 2014
To Die For Blueberry Muffins
These blueberry muffins were a big hit with my family! They were delicious! After reading many reviews I decided to combine some of the reviewer's tips. I did used canned blueberries. I drained the blueberries and then placed the berries on top of layers of paper towels (very gently) to dry them off as well as I could. I very carefully folded in the blueberries and did not over stir the mix so as to not break the blueberries when stirring. I just stirred it enough to break it down a bit and there were a few little bumps left like another reviewer stated. With regard to the muffin topping, I substituted brown sugar for the white sugar topping and did only use 2 tablespoons of ROOM TEMPERATURE BUTTER. This was a good idea because my muffins did not sink. I'm a big lover of vanilla extract but did not use it nor did I feel like it was missing. I made the muffins using a regular size cupcake pan and had to reduce the baking time. Depending on your oven 12-15 minutes instead of 20 minutes. I can't wait to make these muffins again! Thanks for the recipe!

2 users found this review helpful
Reviewed On: Aug. 27, 2014

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