skaparker Profile - Allrecipes.com (13245908)

cook's profile

skaparker


skaparker
 
Home Town: Wyandotte, Michigan, USA
Living In: Michigan, USA
Member Since: Apr. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Camping, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I'm married to wonderful guy whom I love dearly. I'm have a daughter I'm crazy about and am currently "growing" a son. I love to cook for my little family and I honestly think my tiny little kitchen is my favorite place to be.
My favorite things to cook
I love to bake! Anything and everything. I'm trying to get better at baking bread...I love making fresh bread for a meal...there is something so special about it. I love to roast veggies, fruit and meat. My husband and I are always experimenting with different mac and cheese recipies.
My favorite family cooking traditions
my grandmother's mac and cheese, meatballs and gravy, meatloaf and kielbasa and sauerkraut. My mother's pasta salad. Lasagna on New Year's Eve. My Aunt Karen's Pineapple and cream cheese cake.
My cooking triumphs
german chocolate cake! (the second thing I ever tried baking and a little advanced for me at the time) Pie crust...(it's a miracle every time it comes out right)
My cooking tragedies
I attempted to make what I called "raspberry lemonade cake" for my mother's 47th birthday...what a disaster. The icing ended up being something reminiscent of cement. I had no idea how to ice a cake with a puree in between the layers...it was a swirly, lumpy mess. Tasted great though :) Brownies made with splenda....don't ask me what I did wrong, but it was absolutely awful. :)
Recipe Reviews 28 reviews
Slow Cooker Chicken and Dumplings
Easy as pie. Actually easier (pie can be tricky). I'm rating this 5 stars even though I changed a few things. (changes/additions made based on personal preference) I added carrots and used bisquick because I had it. I followed the directions as stated, adding the carrots with the onions. I only used 2 chicken breasts (again because that is what I had). I took the chicken breasts out and shredded them about half way through cooking time. As other reviewers suggested, I added my Bisquick dough (made the "drop biscuit" recipe from the side of the box) about 1.5 hours before the end of cooking time and they finished fine. I can fit about 12-14 mini biscuits in my 7qt oval slow cooker. They blow up and by the end of cooking you can't see whats in there, but they were delicious. I don't normally care for Bisquick biscuits, but letting them cook for so long in the slow cooker makes them really soak up some of the soup mixture and gives them great flavor. If you are pressed for time/cash/ideas on a cold day, this is a great recipe. The prep is minimal and it turns out great every time. This gives you the warm-fuzzy-grandma made me dinner feelings without having to make anything from scratch. :)

0 users found this review helpful
Reviewed On: Jan. 23, 2015
Creamy Au Gratin Potatoes
I've made this multiple times now and have played around with the seasonings...honestly, it's good as is. My husband prefers the onions diced, i like them sliced in thin rings...either way yields the same results. I usually add a bay leaf to the rue while it's thickening. I've also par-boiled the potatoes to shorten cooking time, otherwise the hour and a half stands. . And i usually bake at 375 with whatever else i'm making. Delicious!

16 users found this review helpful
Reviewed On: Aug. 23, 2012
Peach Pie
I made this pie exactly as the recipe states (ingredient wise), but baked at 380 degrees and I did not have any issues with it being runny. It literally came out perfect. The peaches I used were ripe, but still had some firmness to them. I even substituted blueberries and raspberries in the recipe and it came out perfect. I brush the top of my lattice with milk and then sprinkle sugar. I bake uncovered for about 20 min and then cover the edges of the crust and continue to bake for about 40 more min. Basically until the pie is "golden" enough for me. I've made this several times with the same result. Wonderful! The simplicity of the recipe lets the peach flavor really stand out.

13 users found this review helpful
Reviewed On: Jul. 3, 2012
 
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About me: I'm a mom to 5 great kids and married to my best… MORE
 
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