Kathy Profile - Allrecipes.com (13351074)

cook's profile


Home Town: Fairfax, Virginia, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Quilting, Hiking/Camping, Camping, Biking, Walking, Fishing, Reading Books, Music, Painting/Drawing
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About this Cook
I was raised in Fairfax Va, but visited my extended family in Statesville NC. my whole life, so Statesville is home to me. I have lived here 15 years. I have a large family, and I lead a busy life. I don't have much time to cook, so I enjoy easy recipes for every day life. I enjoy cooking most when I don't have to do it, but just WANT to.
My favorite things to cook
Slow cooker meals for the busy week nights.
My favorite family cooking traditions
Southern food. I was raised on it. I was raised in Fairfax Va., but both my mom and dad were from North Carolina, so that's how we ate.
My cooking triumphs
Many things.
My cooking tragedies
My first meal for my new in-laws. I cooked a bean soup in the crock pot. The beans were crunchy!! lol.
Recipe Reviews 5 reviews
Cheesy Bacon and Egg Brunch Casserole
This recipe is excellent. I have made it several times now. It keeps well, and refreezes in a snap! I just cut in portions, put it in zip top freezer bags and throw it in the freezer. I thaw and rewarm in the microwave. I make it just as the recipe describes. My son requested it for supper this week!!! :)

4 users found this review helpful
Reviewed On: Apr. 18, 2013
Taco Soup III
Very tasty and easy recipe. My whole family enjoyed it!

3 users found this review helpful
Reviewed On: Mar. 26, 2013
Honey-Mustard Macaroni Salad
I enjoyed this recipe very much. I used a cut up dill pickle instead of the relish as this was what I had on hand. I will make this again!

1 user found this review helpful
Reviewed On: Mar. 26, 2013
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I just graduated from The Culinary Institute of… MORE

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