KathleenO Profile - Allrecipes.com (13168434)

cook's profile

KathleenO


KathleenO
 
Home Town: Littleton, Colorado, USA
Living In: Centennial, Colorado, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music
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About this Cook
I am from a large family consequently I usually make far more food than necessary out of habit since I spent my early years helping my mother with cooking and my siblings. I have two grown children and a 7 year-old grandson named Maddox. I also spend much time and energy on my two dogs: a 9 yo doberman (Ace) and an 3 yo golden retriever (Rufus).
My favorite things to cook
I like to change up traditional recipes featuring a modern twist, such as a French Lasagna that Julia Child featured once on her tv show or a Waldorf Salad made with a yogurt dressing that is low cal, but I find tastes better than the traditional recipe. I also love making bread pudding and banana bread (fat and carbs be damned!). I make a mean cranberry bread pudding during the holidays and found that recipe on AR.
My favorite family cooking traditions
I make a Shrimp Vegetable Bisque that I modified from a recipe I found in a magazine 30 years ago. I serve it in a holiday tradition that everyone seems to love and has a great unique taste. My Thanksgiving turkey, stuffing that my kids will not let me change and roasted garlic mashed potatoes.
My cooking triumphs
5 years ago I started cooking for my two dogs with a recipe I developed. The results have been phenomenal for their overall health and wellness. I have done extensive research into dog foods and homemade pet food and have used some of the recipes for treats from this site.
My cooking tragedies
A grilled whole turkey with a honey glaze that literally caught on fire on the grill.
Recipe Reviews 98 reviews
Homemade Sweetened Condensed Milk
Decided to make the Passion Bars recipe I found and made several years ago also on AR. Starting a baking project at 10 pm is pretty typical for me, but when I disovered what I thouht was sweetened condensed milk in my pantry was evaporated milk I was not happy. Fear not! Another enterprising cook had posted a recipe to turn the evaporated milk into just what I needed! So I initially followed the directions as written and while I waited for the milk and sugar to come to a boil, I read the reviews and decided to deviate from what I had in the pan. I added a half cup powdered sugar, a cup of fat-free half and half, 1 tsp vanilla and cooked everything for 30 minutes, stirring constantly at a rolling boil. Placed in the fridge to cool ang voila! The result was a great tasting sweetened condensed milk without a late night run to the grocery store. Also, the bars turned out great.

1 user found this review helpful
Reviewed On: Feb. 27, 2014
Blueberry Bread I
I had a large amount of blueberries that needed to be used. First I made To Die For Blueberry Muffins on AR that I had made previously and added an additional cup of blueberries. That is a really fabulous recipe. I still had quite a few loose berries and a plastic bag full that had been beat-up some and were sitting in alot of blueberry juice. I decided to double this recipe and used one 9 x 5 loaf pan and one 8 x 4 loaf pan. I subbed some applesauce for most of the oil and stirred some greek yogurt into the applesauce/oil mixture, as well. Because of other reviews I decided to dump both the smushed-up blueberries and the loose ones into the batter at the end. With all the extra juice the batter was not stiff or hard to stir. It did make the batter blue, but once baked the color wasn't noticeable. I didn't have nuts, so didn't add, but did add a couple of teaspoons vanilla. This came out really moist and sweet and super delicious with the large amount of blueberries. Because of the unsweetened applesauce it was sweeter than it would have been without. It was probably an additional 1 and a half cups of blueberries. I froze the large loaf and the smaller one is quickly disappearing. :-)

1 user found this review helpful
Reviewed On: Aug. 13, 2013
Mango Bread Pudding
I have made both this recipe and the one from which it derived which is made with sugar. They are both very good. I made once using cinnamon and another time using the cardamom that the recipe calls for. Again, both were very good. I used leftover multi-grain hamburger buns and the second time leftover challah bread. A really simple, yet versatile recipe. Several other reviewers noted that very ripe mangoes should used and I agree. Really great bread pudding!

1 user found this review helpful
Reviewed On: Aug. 11, 2013
 
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