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Barbara 53

Home Town:

Living In: Chickasha, Oklahoma, USA

Member Since: Apr. 2012

Cooking Level: Expert

Cooking Interests:

Hobbies:

Recipe Box 306 recipes

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Title
Type
Overall Rating
Member Rating

Rapid Mix Sweet Dough
By: Linda Dunlavy
Kitchen Approved

Slow Cooker Salisbury Steak
By: TESSLYNN
Kitchen Approved

Almond Bear Claws
By: FrancesC
Kitchen Approved

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Photos 3 images

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Barbara 52

About this Cook

I cooked for family for many years, now just me, later on I will extend that range back to two ...!

My favorite things to cook

Enchiladas (my recipe) and Roast beef cassarole (my invention) and other things.

My favorite family cooking traditions

Christmas pies, that some in the family still haven't learn to do even close right.

My cooking triumphs

Twice blessed Glorified Roast Beef Cassarole!

My cooking tragedies

CHICKEN bone in, accidentally mixed Taco and Sloppy Joe mix together(yucky). Plus other we and I won't tell anyone!

Recipe Reviews 6 reviews

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Iced Tea II

Been making ice tea for decades, letting it sit for no more than 30 minutes with a timer to remind me to finish it. Pour into bottles and into the freezer to chill faster. End of day what's in the bottom goes into the freezer creating its own tea cube(ice cube). I use a 1 gallon size bag(Sams club).

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Reviewed On: Apr. 26, 2013

French Egg and Bacon Sandwich

Mom used to make something similar to this. Sometimes I have had the urge to make a sandwich out it since Bacon, eggs and toast are a staple for me at least once a week. It's fun to invent new recipes! This one is no different except for the Cinnamon that I add to it!

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Reviewed On: Apr. 13, 2013

Slow Cooker Chicken and Dumplings

I have been making Chicken and Dumplings in a huge pan for years and had to reduce the recipe to 2 quart size [2qt Slow Cooker]. I have not ever put a onion in it, not even my Mom did. We used, 1 cup of flour, salt and pepper, and milk for the broth, not cream of anything though I considered cream of Chicken, or broth the last time I made it.

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Reviewed On: Mar. 10, 2013