Kathy Profile - Allrecipes.com (15872055)

cook's profile


Home Town: Tulare, California, USA
Living In: Bakersfield, California, USA
Member Since: Nov. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Southern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Gardening, Camping, Walking, Reading Books, Music
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Recipe Reviews 4 reviews
Taco Salad II
I have been making a very similar version of this dish for decades. It was my children's favorites, and now all three serve it to their families! The only difference is that I add a small can of drained pinto beans to the salad, we use Cool Ranch or Nacho Doritos (crushed), and I add some PicoPica or Taco Bell mild sauce to the french dressing. Really jazzes up the flavor! And no, you can't refrigerate this overnight with the chips. When I take this to a potluck or other type of shared-meal event, I always wait to add the chips until I arrive, just before we eat. I usually place the dressing on the side, too. This is still a family favorite, especially in the summer, and I only gave it four stars because I think the addition of the flavored chips and adding the hot sauce into the dressing really adds to this recipe.

0 users found this review helpful
Reviewed On: Jan. 29, 2015
Caramel Popcorn
I've been making this recipe for 40 years! Passed down to me from my Grandma Alderson, who said she got it from the back of a JiffyPop bag!! When my daughter was in high school, I made several batches of this (each batch makes a considerable amount) to send with her youth group on a mission trip. Many of her friends still remember me as the 'Caramel Corn Lady'! One tip...don't use generic brown sugar. It tends to granulate more and just doesn't taste as good. I always use quality, name brand light brown sugar. Also, please, PLEASE don't use margarine for this! No reason to waste good ingredients by using margarine. =)

2 users found this review helpful
Reviewed On: Nov. 21, 2014
Cookie Salad I
My dear SIL introduced this recipe decades ago, and it has become a family tradition. My kids (especially the males) fight over the leftovers every time I make it. The most important tip is to use Keebler Fudge Stripe cookies. ONLY Keebler cookies, as they can hold up to the moisture in this salad and won't get soggy. It's actually best when you make it at least two hours ahead. But, as my boys can attest, even the leftovers are delish!

2 users found this review helpful
Reviewed On: Jun. 22, 2013

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