LiLGarnsey Profile - (13459800)

cook's profile


Home Town: Fort Gay, West Virginia, USA
Living In: Fredericktown, Ohio, USA
Member Since: Sep. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Walking, Photography, Reading Books, Charity Work
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My fiance Jon and I - New Orleans
Sugar Free Mini Turtle Cheesecakes
Sugar Free Mini Cherry Cheesecakes
Honey of an Oatmeal Bread - Braided!
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Recipe Reviews 27 reviews
Double Quick Dinner Rolls
I love these! I always make them into cloverleaf rolls by splitting dough into 36 balls, placing 3 balls into each cup of muffin tin, then drizzling a little bit of butter over them. I use about 2 or 3 tablespoons melted butter for the whole tray. I then cover and let rise for an hour or more before baking. When the rolls come out they are soft and yummy, they break apart easily, and they're already buttered!

2 users found this review helpful
Reviewed On: Jan. 30, 2013
Corn Pudding II
DELICIOUS!!! I made this for dinner tonight and my family loved it! I used 2 cans of corn instead of frozen corn and about 3/4 cup Splenda instead of the 1 cup white sugar. Also, I used a hand mixer to beat the ingredients instead of a blender or food processor - still turned out very well! Thanks for a great recipe!

5 users found this review helpful
Reviewed On: Feb. 10, 2010
Venison Tips and Rice
This was pretty good, but throwing the venison in with the rice to finish cooking seemed to dry everything out too much - all of the moisture was sucked up and the meat ended up a little dry. I would probably add a little bit extra water to the rice mix before adding the venison, peppers, and onions next time.

1 user found this review helpful
Reviewed On: Jan. 11, 2010
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