Sara Profile - (13043832)

cook's profile


Home Town:
Living In: Fort Worth, Texas, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Dessert, Quick & Easy
Hobbies: Needlepoint, Biking, Walking, Photography, Reading Books, Music, Genealogy
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 12 reviews
Best Chocolate Chip Cookies
I made a half-recipe of these cookies a couple nights ago. My husband ate all the walnuts we had (grrr!), so I couldn't put any in, but I followed the recipe otherwise. They turned out very nicely and were very pretty! They were very good, but they were just a little too sweet for me. I guess I'm used to chocolate chip cookies that have more of a sweet-and-salty balance. My husband thought maybe there were just too many chocolate chips (and there WERE quite a lot), but I think it was the whole cookie. We still ate them all without any problem, but I think next time I'll try a different recipe, since I'm not daring enough to mess with measurements when I bake!

0 users found this review helpful
Reviewed On: Sep. 2, 2013
To Die For Blueberry Muffins
I had about a cup of blueberries no one was going to eat, so I figured, what the heck! And wow! These are SO yummy! I LOVE the cinnamon streusel topping! The recipe made 12 cupcake-sized muffins (filled most of the way to the top of the cupcake liner) and took 20 mins to bake. Also, my hubby and I don't like big blueberry chunks in our muffins, so I smashed the blueberries in a bowl with a fork for a while, then blended them into the batter with the hand mixer. I also gently patted the topping into the batter before baking. It stayed on pretty well while eating. Delicious purple muffins! I MAY have eaten 3 before they even cooled down... OOPS!

1 user found this review helpful
Reviewed On: Jul. 19, 2012
Mama's Italian Wedding Soup
Yum! We're moving soon, and I was trying to figure out ways to use frozen Italian meatballs other than just with pasta/red sauce. I also had frozen spinach and frozen crinkle-cut carrots, so this was perfect. I used my last 2 cartons of low sodium chicken broth + 2 cups water + 2 chicken bouillon cube and brought it to a boil, then just added 20 or 24 frozen meatballs, 1 pkg frozen spinach, the 3/4 bag of carrots I had left, and 2 cups of small shell pasta (I like noodles a lot, but maybe next time only 1.5 cups). I also added a bit of basil, thyme, garlic salt, and onion powder, as I have a hard time not "spicing things up"... Boiled for 8-10 mins, until the noodles were soft. Couldn't have been easier! Frozen meatballs are BIG, so I ended up cutting them into quarters once they were cooked (picked them up in Chinese soup spoon and kitchen-sheared them). I asked my husband what he thought, and he said, "Meaty!" High praise indeed! ;)

1 user found this review helpful
Reviewed On: Jun. 23, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am a wife and stay-at-home mom of two adorable… MORE

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States