CHIEFCOOKJULIE Profile - (1525391)

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Home Town:
Living In: Midway City, California, USA
Member Since: Jul. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Quilting, Needlepoint, Gardening, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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Recipe Reviews 22 reviews
Ground Beef Enchiladas
This was good BUT I did make a few changes. I save myself the time and mess of rolling the tortillas (plus, unless corn tortillas get heated or oiled they don't go willingly into rolls lol w/out crackin') I took a stack of corn tortillas right out of the bag and cut them into small squares (like 1 inch by 1 inch). I then tossed all the main ingredients together in a bowl and put it into a glass 9x13 baking dish. Then I topped it with the soup mixture (reserving some shredded cheese to top and melt in the last 10 minutes of baking). ALSO: Instead of a jalapeno I used a small can of diced mild green chiles. I used cheddar cheese instead of mozarella and sour cream instead of yogurt. This made it super easy and yummy too. :)

2 users found this review helpful
Reviewed On: Jun. 23, 2008
Frozen Chocolate Chip Cookie Dough Balls
Wendy's fast food restaurants have what is called a Chocolate Chip Cookie Dough blizzard or freeze. It's vanilla ice cream with a mix-in of these round, small bits of heaven in the form of chocolate chip cookie dough yumminess! THIS is what this recipe provides. As a surprise for our recently Jr. High graduate son's party I made this recipe. The ONLY changes I made for us is NO WALNUTS (to ME AKA I call them 'dirt clods' lol) and I added the whole two cup bag of chocolate chips. This provided the mix to go further for the party and also a guaranteed chip in every cluster! Rather than the messiness of forming the 'balls' of dough by hand, I used two small measuring spoons and scooped up the dough with one and dropped little piles of the soft dough onto two cookie sheets. I froze them in the freezer for only 30 mins and then spatula'ed them into a ziploc bag and back into the freezer until dessert time. I got rave, rave reviews with this recipe. You will too. On the make-your-own-sundae bar our guests sprinkled the dough bits on top of scooped vanilla ice cream and drizzled hot fudge and topped everything with Cool Whip in a can spray. You won't regret this one people. :)

74 users found this review helpful
Reviewed On: Jun. 21, 2008
Pork Chalupas
This recipe has been in our family for years and is SO good. We, however, 'build' our Pork Chalupa UP a little differently. We use a 'bed' of Fritos Corn Chips (Scoops)(or I've bunked tradition and held the Fritos on the side and then built the following on my plate: pile on the pork chalupa, grated cheese, sour cream, diced avocado, green onions, diced tomatoes, (and, for me HEINZ ketchup)salsa if you like. The flavors all marry so wonderfully. It is a super friendly quick reheat for leftovers too! (OR we've freezed the leftovers and reheat in a boil in a bag method for a whole other dinner! The DAY of cooking brings a yummy aroma to your home to boot. Hope you find this as enjoyable as we have. Good recipe, good eats.

151 users found this review helpful
Reviewed On: May 8, 2008
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