Snoopy498 Profile - (121713)

cook's profile


Home Town: Deer Park, Wisconsin, USA
Living In:
Member Since: Apr. 2000
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking
Hobbies: Knitting, Hiking/Camping, Fishing, Reading Books, Genealogy
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About this Cook
I detest recipes that call for things like boxed cake mix, can of cream of "fill in the blank" soup, onion dip mix, etc.. I do wish they would exile those kinds of "recipes" to a separate section so that I don't ever have to waste my time reading a recipe that would not be of interest to me. I am constantly on the lookout for side dishes that are healthy, not sweet and not startchy. I pretty much fail. I noticed a collard greens recipe but I'm sure collard greens are bitter. Don't people know bitter is a bad things? (joking, I know it's healthy). I mean bitter is used to describe things in a bad way. I am very bitter about this. I collect vintage cookie cutters. The only one I know of that I do not have is this rare fish cookie cutter. If anyone has one for sale, please do contact me. Here is a YouTube video of that elusive cookie cutter.
My favorite things to cook
Chicken and dumplings
My favorite family cooking traditions
The eating part. Seriously however, I wasn't taught to cook when I was a child which is kind of amusing as both my parents were cooks.
My cooking triumphs
Chicken and dumplings. I can do it. I suffer from chronic fatigue and am trying to create a month's menu but so far only C&D is the only thing that is remotely successful. Grilling is too much of a hassle so I'm hoping to find a marinade I like for steaks and broil a steak. I so want to do a brisket but who can afford a brisket?!
My cooking tragedies
I don't recall and out and out tragedy, I just am not in love with my cooking. I detest recipes that are labor some. I lament for the women through the ages that had to cook several times a day when there was no electricity and other conveniences. Can you imagine?! Having to catch the chicken, butcher it and so on. Also making sure the washing got done and so on.
Recipe Reviews 26 reviews
No Bake Cookies I
If you've tried the others & are disappointed in the flavor, try this one. My recipe is just slightly different so I figured I'd review this one instead of posting another recipe. When one uses too much sugar i.e. 2 cups, it waters down the flavor. I use 1 1/2 cups of sugar. I prefer to use the 1/4 cup measuring cup for the cocoa powder. I use smooth peanut butter & I use regular oats. Make sure to have the oats measured out into a bowl & the peanut butter measured out into the measuring cup before hand & a measuring tsp ready to measure the vanilla. Have your wax paper, foil or parchment paper ready before starting too. I use about a foot & a half long piece. If the cookies are boiled correctly, they will not spread & you can place them about an inch apart. Bring the mixture to a full rolling boil, then start the count down to 1 minute. If you have bad luck with them setting up, add 10 seconds to the count down. If they do not set up, they are still quite edible with a spoon. I use a flatware tablespoon/serving spoon, heaping, to scoop these out. I get 22 cookies with my recipe which is 1/4 cup of sugar smaller than this recipe. If this recipe isn't working for you, it's you, not the recipe ratio. Possibly humidity or altitude is affecting your results. Adjust boiling time based on your results. FYI This cookie does not taste overly of peanut butter, didn't know PB was in it first time I tasted. If one can not have PB, use almond or nut butter. Allow 45 minutes to set up.

4 users found this review helpful
Reviewed On: Dec. 1, 2013
Zucchini Chips
I don't do this recipe but I use a dehydrator set at around 135F. I do not know how long it takes for them to crisp. I suggest using 4mm blade in a food processor to cut them. Also, cut the zuc in half and then lay them long wise down in the food processor. The first time I made them, I used 2mm and cut the standard rounds. They were too thin and small to pick up. They just disintegrated. These are a great crunchy snack that is low glycemic, slightly sweet. I think yellow squash would work great too so whatever is on sale or that you grow. Children will even love this snack. I suggest everyone try it once.

17 users found this review helpful
Reviewed On: Apr. 12, 2013
Roasted Brussels Sprouts
I detest Brussels sprouts. This recipe made them edible and enjoyable, to a point. The darker the outside, the better, for those of us who do not like Brussels sprouts. I place mine on a rack and don't bother with shaking the pan, because I'm lazy. I'm so pleased I tried this recipe. Thank you for posting it. Replace oil with garlic butter, or garlic oil for a different flavor. Be sure whatever you add can take the heat, I'm not sure any herbs would work, for example. One could toss them into an herb butter afterwards, and parm cheese, for example.

0 users found this review helpful
Reviewed On: Apr. 8, 2013
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