jackieck Profile - Allrecipes.com (11984442)

cook's profile

jackieck


jackieck
 
Home Town: Bellingham, Washington, USA
Living In:
Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Gourmet
Hobbies: Needlepoint, Reading Books, Music, Genealogy
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About this Cook
I'm a Stay-at-Home-Mommy of 2 little ones, and I love it! I enjoy cooking, as long as Hubby watches the kids so I can have a little peace. If that all goes to plan, I actually find cooking pretty relaxing. And baking, of course. I started off a baker; I have a natural gift there. But I'm always trying to get better at cooking. It's funny...I can cook a killer Chicken Piccata, but I almost always burn a Grilled Cheese.
My favorite things to cook
I love to bake anything tasty and completely unhealthy. DESSERTS SHOULD NOT BE HEALTHY!!!! As for cooking, something becomes my favorite once it becomes my husbands favorite to eat (hey, I like to please). So right now, that's Chicken Piccata, Pizza, Souffles, Chicken Alfredo Pasta, and probably some other stuff I'm forgetting.
My cooking triumphs
I am so happy I know how to make Souffles now! They are DELICIOUS! And the same goes for Creme Brulees. YUM.
My cooking tragedies
I just can't get those Meringue Cookies to turn out right! Is it because I live in the Northwest?
Recipe Reviews 6 reviews
Tina's Shortbread Chocolate Chip Cookies
I used to eat a cookie just like this all the time at BYU (except they use M&Ms). It was my absolute favorite cookie, and I ate WAY too many of them. I looked for that recipe EVERYWHERE for a long time and then finally gave up. Something looked familiar about this recipe, so I tried it, and it's the BYU cookie! I'm so excited! I'm gonna get so fat! Oh, and I followed the recipe exactly, except no nuts and milk chocolate instead of semi-sweet. Semi-sweet wouldn't taste as good, in my opinion. This cookie needs the sweet chocolate. My oven is really accurate, and it took 20 minutes every time and they got done but not brown at all (which is good). I made sure I whipped the butter and sugar for a long time to get it really fluffy. That's important. I'm trying this with M&Ms next! Thank you for this recipe!!!!

2 users found this review helpful
Reviewed On: Dec. 16, 2013
Baked Teriyaki Chicken
Really yummy. I changed it a tiny bit, but I suspect it would have been delicious originally anyway. All I did was use half white sugar and half brown sugar, and I almost reduced the soy sauce to half (I doubled the recipe and used a little less than 3/4 of a cup). Yes, it's essential to double the recipe. I used 3 chicken breasts (sliced in half to make 6 servings), and I grilled them and put the sauce on them 3 times. There was a tiny bit left over, but my husband thought it could have used a little more sauce still. And that was doubled. I have no idea how this could be enough for 12 thighs! Oh, and it is NOT too salty with regular soy sauce. I think if you used lite soy, you'd have to add some salt to it to get the true teriyaki flavor.

1 user found this review helpful
Reviewed On: Jul. 7, 2011
Rempel Family Meatloaf
I LOVE this meatloaf. I've made some in the past that bombed, and I was starting to think that I just didn't like meatloaf, until I made this recipe. I used the Paula Dean glaze that someone else suggested (brown sugar, mustard, tomato sauce (because I don't like ketchup)). I think any good meat glaze should definitely contain brown sugar. All of my meatloaf in the past was soooo greasy, so I always drain the grease right before glazing this 30 minutes into cooking, and then I drain it one more time about 5 minutes before it's done (I reglaze it afterwards). That way, this is NEVER greasy. Such a simple fix, but I never thought about it before.

4 users found this review helpful
Reviewed On: Apr. 25, 2011
 
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