Amanda Profile - (13933590)

cook's profile


Home Town: Liberty, Missouri, USA
Living In: Largo, Florida, USA
Member Since: May 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Southern, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Painting/Drawing
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me and my daughter, keelia
About this Cook
I just recently went back to work after being a stay-at-home mom for the past 3 1/2 years, so instead of having a whole day to prepare awesome meals, I'm tied to busy mom schedule, on the hunt for budget friendly, quick, and tasty meals that my picky husband and kids will eat!
My favorite things to cook
I love making my own recipes for soups, all kinds of chicken and fish, yummy steaks, and re-vamping all my grandma's old recipes to make them less 1950s bland, and more flavorful, fast, and kid friendly.
My favorite family cooking traditions
My Gram taught my mom, my mom and Gram taught me, and I hope to teach my daughter when she's old enough. All my grandparents recipes are from memory, and I love to learn to prepare them by taste not by paper.
My cooking triumphs
wienerschnitzel, Alaskan snow crab, fried chicken, spaetzel, sour kraut, ummm... lots and lots of stuff!
My cooking tragedies
apple squash soup... everyone loved it but me; dijon chicken bites, I misread the recipe and put WAY too much mustard! Eck! Sailor clams: it was too spicy, and the clams were crunchy with sand... awful.
Recipe Reviews 11 reviews
Classic Peanut Butter Cookies
Made these with the kids after school and they were phenomenal! I only had salted butter on hand, so I just omitted the 1/2tsp salt and they came out perfect. Once cooled, we melted some milk chocolate chips over a double boiler and dipped each cookie in it, coating them moon pie-style. They came out tasting like peanut butter cups. Delish!

3 users found this review helpful
Reviewed On: May 1, 2013
Spicy Sweet Potato Soup
I made this toward the end of the week, so had to make a few changes to accomodate for my dwindling pantry. First off, as no one in my family is a huge peanut butter fan (imagine that!) I took another reviewer's advice and halved the amount, also, I used chunky peanut butter as that is all I had on hand, and mixed it in at the beginning so the blender would work out the chunks of nuts. I also used chicken broth instead of stock (does anyone actually BUY stock anymore???) and 2 tablespoons of powdered ginger rather than fresh. I omitted the cilantro, even though I love it, I hadn't the time to make a grocery run for it. All in all, this was a fabulous recipe!!! Even my picky three year old loved it. I fully plan to make it again, AFTER going grocery shopping! Thanks for sharing!

6 users found this review helpful
Reviewed On: Nov. 27, 2012
Toasted Pumpkin Seeds
I grew up with my mom's roasted pumpkin seeds, and these were pretty good compared to hers. They seemed a touch bland, so I made a second batch with the remaining seeds (we made a lot of Jack-o-lanters with our kids) and added a 1/2 tsp each of garlic powder and onion powder, then an 1/8 tsp of cayenne pepper. And for my secret ingredient to give it that little extra something, I lightly sprinkled them with nutmeg once they were spread onto the pan. Delish! Everyone loved them. These were also a great take along snack for my 2 year old while walking to pick up her big brother from the bus stop. We ran out almost immediately! Thanks a lot!

7 users found this review helpful
Reviewed On: Oct. 29, 2012

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