cookinmama Profile - (11828373)


Home Town: Bourbonnais, Illinois, USA
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Member Since: Nov. 2009
Cooking Level: Intermediate
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Recipe Reviews 7 reviews
Stuffed Zucchini Boats with Meat
I am the creator of this recipe and I will be adding a picture soon. It's the wrong size! :( I wanted to add a few notes, I only use about half of the rice and save the rest to use with another meal that week. I also use almost an entire can of low sodium tomato sauce. I also use Sargento provolone/mozzarella slices (I break the piece in half and then lay the cheese in the zucchini boats, they fit perfectly). I hope you all enjoy this recipe as much as our family.

13 users found this review helpful
Reviewed On: Apr. 6, 2013
White Chocolate Raspberry Cheesecake
I actually give this 10 stars!!! Everyone says this is better than any other cheesecake they have ever had anywhere! I followed this recipe exactly except for the crust, I used oreos. I have altered this recipe a bit and made choclate chip cheesecake and that was also a HUGE hit. Tonight I am going to attempt to make Mint Choclate Chip cheesecake w/ hot fudge swirl, I can't wait to see how it comes out! I am going to use mint oreos for the crust and possibly cream de menth for the mint flavor. I will update my review and let you know who that turns out. Thank you so much for this recipe, IT IS AMAZING!!!

3 users found this review helpful
Reviewed On: Mar. 3, 2012
Red Velvet Cupcakes
5 stars WITH MODIFICATIONS. I followed others reviews and made the following modifications. 2 1/4 cup CAKE FLOUR - 1 cup buttermilk - 2 & 1/2 tsp vanillia - 2 1/4 cup sugar - With these alterations this makes an AWESOME red velvet cupcake. My mom (who is an amazing baker) and aunt told me these were the BESTred velvet cupcakes they had ever eaten & wanted the recipe. The frosting is the best creamcheese frosting I have ever had! I will now be using this anytime I need a cream cheese frosting. I was asked for this recipe also.

177 users found this review helpful
Reviewed On: Nov. 6, 2011
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