auntcandie Profile - (16574730)


Home Town: Littleton, Colorado, USA
Living In: Dallas, Oregon, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking
Hobbies: Knitting, Quilting, Sewing, Camping, Fishing, Reading Books
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About this Cook
I have been single for decades, but still looking for my good-hearted Western man.
My favorite things to cook
I love to entertain and often have friends from church to dinner. My potluck dishes are the first to go!
My favorite family cooking traditions
I LOVE Thanksgiving! For decades I have cooked for the clan, but now I live away, so I have to re-create with friends and local family. Still, it is the All-American holiday that is only about family and friends.
My cooking triumphs
I have catered many parties including my niece's wedding for 120, graduations, birthdays, etc. Love cooking for a crowd and have the art of it mostly perfected. It is all about the recipes chosen and the presentation. Also, have the kitchen clean and the dishwasher empty at the start of every party - the rest falls in to place. Sit back and enjoy, and don't point out any failures!
My cooking tragedies
Not many, but I would never tell.
Recipe Reviews 4 reviews
Hearty Breakfast Muffins
Great snack or healthy breakfast. Teamed with a sausage frittata for a working breakfast meeting. Hit a good note with Paleo dieters, vegetarian and all of us between. Rave reviews and they kept nicely for two more days. Warmed with a bit of butter. Yummmmm!

3 users found this review helpful
Reviewed On: Sep. 7, 2013
Classic Standing Beef Rib Roast
I have a different cooking method I have used for decades, but I have the butcher cut the bones off, then tie them back on. Great flavor for bones and mmmmmmmm! beef barley soup, but you also have a roast so easy to carve and serve. Try it!

10 users found this review helpful
Reviewed On: Aug. 22, 2013
Chicken Enchiladas Suizas
I have made this recipe for years and years - served 50 people at my daughter's college graduation dinner with it. There is some prep involved, but the beauty is it can all be done well in advance. Then, company comes, or the party starts and about 40 mintues later you have a phenomenal dinner. I serve it with a black bean and corn salad* with lime dressing. Garnish the enchiladas when out of the oven with fresh guacamole, sour cream and home-made salsa and serve with tortilla chips to dip and chase the goodies with. It is great for a buffet dinner. I use a whole roasted chicken, chill it then shred it instead of the boneless breasts. DO NOT DOUBLE THE CREAM AND BROTH! It is not supposed to be a 'sauce' just moisture for the enchiladas. So much more flavor and so little work. I am making it this week and finishing the meal with a Pot de Creme made with Kahlua. I will be the popular girl then! * Black Bean and Corn Salad II

3 users found this review helpful
Reviewed On: Jan. 8, 2013

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