cooksfor3 Profile - (13855929)

cook's profile


Home Town: North Carolina, USA
Living In: Pittsburgh, Pennsylvania, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Camping, Boating, Walking, Fishing, Photography, Reading Books, Wine Tasting
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Recipe Reviews 12 reviews
Slow Cooker Spicy Black-Eyed Peas
We love this recipe...I have made it for the last couple of years now. I use 1 box (32 ounces) chicken broth with 2 cups water, I use a garlic press for the garlic, I don't add the jalapeno chili, instead I do add a can of rotel (mostly drained). Everything else I do is the same. This works for my family because we do have a toddler. I serve with rice and cornbread. It makes a great meal for anytime of the year. Thanks for sharing this recipe.

2 users found this review helpful
Reviewed On: Jan. 1, 2010
Chewy Peanut Butter Chocolate Chip Cookies
Yummy....I made 2 batches of these cookies. The only change I made was to add some M&M's to the second batch, I still added all the chocolate chunks also. I also made the cookies in my second batch a little smaller. The first batch I got 18 extra large cookies. The second batch I got 24 large cookies. I had 2 baking sheets, lined with parchment paper. I only put 6 cookies on each baking sheet. As one pan came out the other went in. I baked the cookies for about 13 minutes, till golden. They turned out great. Another great cookie recipe that not only looks but tastes professional. Thank You for this wonderful recipe. Also, Thanks for the idea of adding the M&M's, it makes them very festive.

0 users found this review helpful
Reviewed On: Dec. 23, 2009
Sugar Cookie Frosting
I used this frosting with the "Thick Cut-Outs" from this site, they compliment each other nicely. This frosting is very easy to work with. The cookies not only look, but taste like a professional bakery. I left ours simple, our cookies were all 3 1/2 inches round, so I just frosted with the white frosting, and added different sprinkles. When frosting I put the cooling racks on top on the baking pan, still lined with parchment paper, the baking pan caught all the sprinkles so the mess stays contained, with easy cleanup. Especially working with my little one. Thanks for sharing this recipe. It is a keeper.

0 users found this review helpful
Reviewed On: Dec. 23, 2009

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