jackieck Profile - Allrecipes.com (11984442)
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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 5 reviews
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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
Nanaimo Bars III
I shop at a grocery store called Haggen, and they have the best bakery I've ever been to in a grocery store. They make these DELICIOUS Nanaimo bars, and I tried this recipe in an attempt to recreate them, so I won't have to keep buying them. Well, this was soooo far away from Haggen's version. The bottom layer seems close enough, but the middle layer seemed too powdered-sugary, and the top layer was all wrong. I think Haggen uses milk chocolate, and their's is really melt-in-your-mouth. Maybe they add some Crisco to their chocolate when they're melting it. I think this recipe has potential, but I must be spoiled by Haggen.

1 user found this review helpful
Reviewed On: Mar. 23, 2011
 
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