the1stnoel Profile - (11643754)

cook's profile


Home Town: Lock Haven, Pennsylvania, USA
Living In: Virginia Beach, Virginia, USA
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Dessert, Kids, Quick & Easy
Hobbies: Camping, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I am a stay-at-home mom of 3 wonderful kids, ages 5, 2 and 8 months! I have always loved to cook and was helping my mom and grandma in the kitchen for as long as I can remember. I love to experiment with new recipes and my crockpot is my best friend!
My favorite things to cook
Anything in the slow-cooker and I love to cook something that I know my family will love! Watching them truly enjoy something I have made always makes me happy.
My favorite family cooking traditions
Having my oldest son help me in the kitchen...he is just now getting to the age where he can do that and it reminds me of when I was little and would pull up a chair and help my mom.
My cooking triumphs
When my 5 year old looked at me and said, "Mommy, you're the best cooker ever!"
My cooking tragedies
I can NEVER cook steak right! No matter what I do it always turns out chewy and dry...ugh. :-)
Recipe Reviews 4 reviews
Monkey Bread I
This is a great easy recipe, but I made the following changes based on my experience as a professional baker. I poured the melted margarine on the biscuit pieces first and mixed until coated. Then mixed the brown sugar, white sugar and cinnamon all together (if adding raisins or nuts do it here) then added a little water to it to make a goo. Then poured the goo over the biscuits and mixed together until all coated and gooey. This way it comes out gooey and bubbly like a sticky bun!

38 users found this review helpful
Reviewed On: Feb. 16, 2012
Espresso Bark
I made this to give as a gift and it turned out so good! I did make a few changes though. I melted the semisweet chocolate chips and pured out on a greased foil-lined cookie sheet. I then sprinkled that liberally with toffee chips to give it crunch. I was a little afraid to use the whole coffee beans so I added some toasted hazelnut cappucino mix to the melted white chocolate and it was such a winner! I then poured the white chocolate on top of the semisweet then let it set in the fridge. It was incredible! So basically I ended up with what I called Hazelnut Toffee Bark.

2 users found this review helpful
Reviewed On: Jul. 25, 2011
Chocolate Eclair Cake
Definately 5 least! This is SOOO good! I did follow the advice given by a few before me and used french vanilla pudding with 3 cups of half and half instead of milk and it turned out so rich and creamy! I also used canned frosting instead of the suggested sauce and regular flavor graham crackers instead of the chocolate ones. It tasted just like a chocolate eclair! This is my brother's favorite dessert and I made it for him when he came to visit and he said it was the best dessert he's ever had!

0 users found this review helpful
Reviewed On: Jul. 21, 2011

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