ReeRee's Kitchen Profile - Allrecipes.com (15938635)

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ReeRee's Kitchen


ReeRee's Kitchen
 
Home Town: Hotlanta, Georgia, USA
Living In: Sunshine State, Florida, USA
Member Since: Jan. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Kids
Hobbies:
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Mini Mummy Pizzas!
Spooky Spider Eggs
Halloween Brain Dip 2014
About this Cook
I am an engineer, working full-time, who loves to cook new and interesting things. My husband and I were blessed with two wonderful children that are 4 years apart in age, but their birthday is only two days apart! I always joke that if nothing else, at least we are consistent :-) Cooking is a creative outlet for me, and the wonderful recipes on this website have provided ample opportunity for me to be a mad chef in the kitchen.
My favorite things to cook
I LOVE cooking interesting things that help the family enjoy the pending holidays, especially cute things for Halloween. I prefer to modify recipes based on feedback from people who take the time to provide a review, as it generally improves the overall outcome. I try to modify most recipes to reduce the fat and sugar content wherever possible, and it is a bonus when I find a recipe that allows me to successfully sneak veggies into my kids' diet!
My favorite family cooking traditions
My parents grew up in New England, so we always had a very formal Thanksgiving dinner...two types of dressing (one with oysters) and always rutabagas. My husband and kids hate the flavor of rutabagas, but I make them anyhow because I love them...it wouldn't be Thanksgiving without the aroma of rutabagas blending with the scent of roast turkey...YUM!!!
My cooking triumphs
I was so proud of the first ice cream cake I made for my son's birthday...a beautiful cake I cooked in a cupcake mold, filled with coffee almond ice cream & drizzled with chocolate ganache...it was spectacular looking & tasted even better!
My cooking tragedies
I do not have enough space here to summarize all the tragically failed attempts I've had when trying to make beef stew. I've made much more complicated things many times & had wonderful results; however, I have literally had to throw out multiple pots and spoons with some of the beef stew disasters I have created ( on the plus side, the stench & smoke helped to peel wallpaper I was having difficulty removing...hahaha!!!). I am cursed when it comes to that dish, but the suggestion of me making it for dinner is a guaranteed way to get my husband to offer to take the family out to eat....LOL!!!
Recipe Reviews 111 reviews
Kelli's Fried Green Zucchini
This was an awesome idea for either an appetizer or a side dish. I did not fry the zucchini, as I hate to add the extra fat. Instead, I used seasoned Panko bread crumbs for the breading mix and added 1/2 tsp garlic salt & italian seasoning to the crumb mix. I dunked the thinly sliced zucchini in egg, then the crumb mix & laid slices out flat on a baking sheet. I baked the breaded slices in a convection toaster oven at 400 F for 8 minutes per side. I did not add the mozzarella, as I did not think it needed it & I didn't want a soggy texture. They were nice, golden & crispy & I served with a nice marinara...nobody used the marinara (they were delicious just plain). Wonderful new addition to my recipe box...thx Kelli!!! 5/14/15 EDIT: I just made these again as described above, only used egg whites instead of egg & they were even lower fat with minimal change in flavor. I served these with a creamy horseradish sauce & couldn't stop eating them...delicious combination of flavors...thx Kelli!!!

0 users found this review helpful
Reviewed On: May 8, 2015
Chicken Parmesan Casserole
Used Shake n Bake for Pork to coat cubed boneless/skinless chicken breast & cooked in oven per directions. Used Prego Merlot Marinara for sauce, shredded italian cheese blend (only used 10 oz. altogether w/ 8 oz mixed in the sauce/chicken/pasta mix (it was PLENTY!). Added 1 tsp. each of onion powder, garlic powder & italian seasoning to pasta/chicken/sauce/cheese mix and baked for 15 minutes. Took out of oven & sprinkled parmesan and 2 oz shredded italian blend cheese over top & cooked for an additional 15 minutes. Very tasty & a strong runner up for regular chicken parmesan. Only giving four stars because the baking time seems way too long (like it would dry everything out). Other than that, very tasty & quick comfort food!

0 users found this review helpful
Reviewed On: May 2, 2015
Breakfast Rounds
Quick, easy, versatile & reasonably healthy...kids ate it, so that is a plus! Toasted english muffins till firm. Spread with chunky peanut butter, lightly drizzled some cinnamon sauce on peanut butter, added sliced bananas (my apples were not looking good) and lightly drizzled some more cinnamon sauce over bananas. Ended up having left over sauce because I didn't want to drown the finished product...could probably have made another. Nice breakfast before school...thx Rocky99!!!

0 users found this review helpful
Reviewed On: Apr. 30, 2015
 
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