Michee Jugovich Profile - Allrecipes.com (13202773)

cook's profile

Michee Jugovich

Michee Jugovich
Home Town: Oakdale, Minnesota, USA
Living In: Inver Grove Heights, Minnesota, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Asian, Italian, Dessert, Quick & Easy
Hobbies: Fishing, Music, Painting/Drawing
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Oatmeal Raisin Cookies
About this Cook
I'm a fifteen year old kid that loves to cook anything.
My favorite things to cook
Cookies, cookies and, oh yeah, more cookies.
My cooking triumphs
Probably the first time I made a real meal. I cooked two chicken breasts and some veggies and rice. It came out really good and I was extremely proud of myself.
My cooking tragedies
Haha, I tried to make a caramel candy with just sugar. It ended up burning really bad and looked the color of a beer bottle.
Recipe Reviews 8 reviews
Peanut Butter Balls VI
Made these just now and I had to eat one warm: it's literally like eating a butter cookie with a little tint of peanut butter. If you're looking for rich peanut butter cookies you're in the wrong place but these are still very good. The only alteration is did was only use 1 cup, 1/3 cup and about 2 tblsp of flour, due to the comments about how crumbly they are. They flattened a little bit so if you really want balls then 1 and 2/3 cup flour would probably work. Melt in your mouth delicious!

0 users found this review helpful
Reviewed On: Mar. 29, 2012
Brownie Frosting
Perfect on Brooke's Bombshell Brownies from this site. I used semi-sweet choc so the fudge wasn't too sweet on top of incredibly sweet brownies. I could almost pour this into an 8x8 pan and eat it alone! So good.

3 users found this review helpful
Reviewed On: Jan. 16, 2012
Red Velvet-Center Cheesecake
This is my favorite recipe I've ever made! I cut the red velvet in half at it's diameter, drying out the cake in the oven then blending it into fine crumbs with a food processor. I added about a tablespoon more butter to the crust and packed it into the bottom of a 9 inch pan instead of 10. I then cut the other half in half (so if I used the whole cake I would have had quarters) and then I cut those down the middle as if I was making a layer cake instead of cubing it. After I put my first layer of the cheesecake in the pan, I arranged the sliced cake so it covered the surface completely and then put the remaining cheesecake over it. The only problem I had was that it didn't really set in the fridge, but I was using light cream cheese so that may have been the problem. I would definitely make this again, as it got eaten in two days!

17 users found this review helpful
Reviewed On: Jan. 5, 2012

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