suprmom Profile - (16222571)

cook's profile


Home Town: Morristown, Vermont, USA
Living In: Wolcott, Vermont, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing
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Lady M&M Cake
About this Cook
I have been learning to cook / bake since I was very young, and I am still learning new things in the kitchen. I have always loved food and knowing how it is made and now more than ever where it comes from and trying new things in my recipes.
My favorite things to cook
Anything to do with dessert! Lasagna, chili, squash soup, cassaroles, pork dishes of all kinds, and anything to do with cheese!
My favorite family cooking traditions
I am a birthday cake queen! I usually am the one to be asked or to offer to make the birthday / holiday / celebration cakes. I have a do it a little special for each person. I make Linzer cookies each Christmastime with my kids for the last couple years and will continue to do so as the years go by.
My cooking triumphs
The time I finally learned how to keep the pork from having a dry and crubly texture and also having all parts of the meal ready and still hot all at once and on EVERYONE's plate! Not an easy feat when juggling around 4 kids and a husband! It still doesn't happen as much as we would like!
My cooking tragedies
Frozen Pizza, usually is burned! THE TOP TRAGEDY was when I had invited all my son's friends and thier families to join us in celebrating his 5th birthday. I had made a HUGE and FUN cake (a sun) and my youner son couldn't wait for the party and decided to take both of his hands and plunge them right into the cake. Luckily I had saved a LOT of frosting and colored fondant for that very purpose (i knew the way he was looking at the cake the night before that it was just a matter of time when he would try something)I had a small moment of panic when my husband woke me up to tell me what had happened to the cake since I still had a bunch of stuff to do and needed to shower and get the kids ready and well, everything worked out and the kids had a blast and over all it was a good time!
Recipe Reviews 21 reviews
To Die For Blueberry Muffins
Yummy! I used brown sugar for crumb topping instead of white, it was SO good!! I also added some frozen blueberries and over measured just because I like ALOT if blueberries. They were very good. I don't know how they would turn out if I used butter though. I am really not a fan of veg. oil. They're still good enough to save the recipe and make many more times!

0 users found this review helpful
Reviewed On: Dec. 19, 2013
Bean Soup With Kale
delicious!!! I AM IN LOVE! I am new to kale. Starting to eat less calories, less meat based foods through the week, we are a meat, starch, and veggie family but with each meal, with the exception of breakfast (sometimes!!), and this is one of my new found favorites. It is FILLING, and sticks with us, doesn't fill us up and wear off in an hour after eating. Of course we have some bread with it, but hey, it's still delicious and healthy too! I used chicken bouillon since I had no veg. or chic. stock, added more kale, an extra clove of garlic and used scallions and yellow onion. I used a few extra cups of stock (mix), and a 28 oz can of diced tomatoes with juice left in it, and drained 2 cans of cannellini beans and 1 can of chick peas (peeled, i can't stand the skins on them!), added a teaspoon more of the italian seasoning and it was SOOO yummy. It would be amazing by the original directions, but I just went with it and then some. I LOVE all, it is the best place to get great recipes.

0 users found this review helpful
Reviewed On: Dec. 8, 2013
Classic Hash Browns
Great recipe, worth watching video!! PATIENCE and that goes especially for those who make MORE than the recipe originally is intended for. We have a family of 6 and I made it with 7 yellow potatoes since that was all I had and they are a bit smaller than russets, so I just went with that. It was time consuming for me due to that, but if it were just my hubby and I , then it would have been a lot faster. Clarifying the butter is a great idea, I will continue to use that method, and add enough salt, potatoes do require more salt at times than expected, I did add enough, and the spicy addition of the cayenne is good. Maybe a little garlic or onion powder would be a nice addition, but not fresh, or it may add too much liquid to the recipe(??), not sure though. It is delicious just the way it is! REALLY Let it stick to the pan though, and I mean it when I say that, really do it. I had my electric burner on 5 (med heat) and it was just right for me, left it for a few minutes while stirring the potatoes on top of the crusting potatoes as they softened up and it was just right, if it is cooking too fast, just turn it down a notch, I also used a stainless pan, would have preferred a cast iron or stick free, but it came out clean in the end, and NOT BURNED as I had worried. My hubby kept saying I was going to burn them, he even grabbed the spatula and said he was going to "hack at them" and I scolded him (ha ha!), took it away, kicked him out of the kitchen and they were phenomenal!

2 users found this review helpful
Reviewed On: Oct. 18, 2013

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