BoomerSoonerBSN Profile - (16433797)

cook's profile


Home Town:
Living In: Norman, Oklahoma, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Southern, Dessert
Hobbies: Gardening, Photography, Reading Books
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Recipe Reviews 3 reviews
Jennie's Heavenly Slow Cooker Chicken
This is incredible!! I put sea salt on the chicken breasts and let them "marinate" while I was mixing everything together for the sauce (I always salt chicken before crock-pot cooking, it really helps bring out the flavor.) I did use about 1 cup (instead of 1/2 c) of white wine to make more "juice" for the dish. I used cream of mushroom soup b/c I didn't have the other on hand. I also added appx 2 cups of baby carrots, but my husband said he thinks it took away from the flavor- but he did say it was still excellent! While this was cooking I had an idea that adding some roasted tomatoes to this or as a side would be excellent!! (Barefoot Contessa has a Roasted Tomato recipe that looks great). I didn't have tomatoes so I couldn't do this, but I'll bet it would taste (and look) amazing!

1 user found this review helpful
Reviewed On: Jan. 20, 2011
Slow Cooker Beef Stew IV
Excellent stew! I did change a few things (very similar to what others have done). Veggie changes: I used about 2.5 cups baby carrots and 1 small bag of red potatoes (rinsed and put in crock-pot whole!) Instead of boiling water to mix with the dry onion soup mix I used boiling beef broth (from a carton). I increased the red wine to 3/4 cup. After everything was in the crock-pot it seemed like it still needed more liquid, so I added the rest of the carton of beef broth! I omitted the last step (thickening) - didn't need it to me! Even my 3 year old nephew loved this dish and he is a very picky eater! This is a keeper for sure.

23 users found this review helpful
Reviewed On: Jan. 12, 2011
Chocolate Chip Pecan Pie by CRISCO(R)
This pie is fabulous! I made it for Thanksgiving at work (I work in a hospital and work a lot of holidays!) and it was the most talked about dish. Everyone said I am now the designated pecan pie maker and I HAVE to bring one from now on at holiday time. A few substitutions I made only because I was out of the other ingredients: I used brown sugar instead of white sugar and I used dark corn syrup instead of light corn syrup. I only used 1.5 cups pecan halves. I used a refrigerated pie crust that was rolled up and just unrolled it into a pie dish - better in my opinion than one already in a pie tin if you don't have time to make one! Fabulous recipe - will definitely make for years to come! It's very sweet, but that's how I like my pecan pie!

15 users found this review helpful
Reviewed On: Nov. 29, 2010

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