Jaymee Penrose Profile - Allrecipes.com (13038725)

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Jaymee Penrose

Jaymee Penrose
Home Town:
Living In:
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Mediterranean, Healthy, Dessert, Kids, Gourmet
Hobbies: Scrapbooking, Music, Wine Tasting, Charity Work
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Recipe Reviews 7 reviews
Strawberry Cream Cheese French Toast
i made this for Easter and it was amazing! Here are the hints to be sure its fabulous and full of flavor and any changes I made: First of all definitely helps to use a crustier bread I chose an Italian baguette ( this helps with the mushiness factor)Letting it set for at least an hour after cooking, we left it out after church and it was way better than fresh out of the oven. As for the recipe changes: I used fat free half and half ( this has enough calories just from the bread and sauce) I added to the half and half mixture a little extra maple and some pureed orange peel (white removed) and oranges that i had left from another recipe I was making. For the fruit: I added fresh blueberries along with the strawberries as well. the cream cheese I used low fat but laid it out in strips so it would evenly distribute. was awesome!

0 users found this review helpful
Reviewed On: Apr. 21, 2014
Tuna Salad with Cranberries
I think this is a great base for this style tuna salad, I only gave four stars due to my alterations in the recipe. I omitted the dill weed, added half an apple chopped, half a stalk of celery chopped. The tuna brand DOES matter, I had done my first batch with Starkist Albacore in water and the next time used Bumble Bee.. all were happier with the Starkist.. was more chunky as oppossed to the fine texture of Bumble Bee. Use a good Mulitgrain bread and toast it with some crisp Romaine and wala! My hubby even likes this!

1 user found this review helpful
Reviewed On: Apr. 4, 2012
Slow Cooker Chicken Taco Soup
this was surprisingly excellent! Im not a fan of any of the taco soups. this however made everyone happy in my family (that is rare in itself) I did add extra small can of mild green chiles .. and frozen sweet corn. Im not one for canned veggies except for beans.. I let it cook for about 13hrs.. i know.. overkill but was amazing. we served it topped with shredded cheddar and some authentic tortilla chips.. mmm..

0 users found this review helpful
Reviewed On: Feb. 23, 2012

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