Katelyn Bellingham Profile - Allrecipes.com (16713980)

cook's profile

Katelyn Bellingham


Katelyn Bellingham
 
Home Town: Connecticut, USA
Living In: Connecticut, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Walking, Music, Wine Tasting, Charity Work
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About this Cook
I'm Kate, I'm a registered nurse...I am very busy but I love to cook (and to eat!).
My favorite things to cook
I'm all about my slow cooker. I have three of them and when we have a party, believe me all of them are cooking away. I do use my stove (and the microwave and the grill) but I'm a busy woman so I need to make things quick and have them ready when I get home.
My cooking triumphs
Making perfect, delicious, crispy tofu that tastes like takeout. Clam chowder that my mother adored. Throwing an impromtu dinner party and having everything perfect :D
My cooking tragedies
Tried brownies in the crock pot...oh what a horrible, miserable failure. It was a recipe FOR the slow cooker but it just didn't work out. Sad :( My house smelled like gooey brownies for a couple days though :D!
Recipe Reviews 11 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
This is a no fail recipe. I love to cook...cooking is my thing and I'm darn good. But when asked to bake, PANIC!!!!!!! I searched for recipes forever...and this one was the one I decided on. THANK GOODNESS! It turned out PERFECT! I didn't have any brown sugar so I did all white sugar...and it was fine. You seriously cannot screw this up!! SO yummy! EVERYONE asked me for my recipe!

1 user found this review helpful
Reviewed On: Dec. 21, 2011
Carrot Cake III
I loved this. I made some of the changes I read in the reviews here. Subbing half the oil for applesauce and adding just a bit of nutmeg. Wow, I've never seen my family tear through a cake so fast! I did this in 2 9x9 inch pans and did a tiered cake. I only baked for 32 minutes. YUM! I didn't put the pecans IN the frosting but stuck them around the outer edges as a decoration. Also, I did not have to double to frosting, this made PLENTY but mine came out a little thick an I thinned it with about 1 teaspoon of milk for the perfect spreadable consistency! WHAT A WINNER!

0 users found this review helpful
Reviewed On: Apr. 23, 2011
Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
This recipe is awesome. AWESOME! I used 1 pound of 51-60 count shrimp, so they were small and it looked like there was a TON of shrimp. Also I halved the butter in this recipe. I didn't think that much was necessary. Otherwise, I did everything EXACTLY the same. For the boiling water, I used pasta water. I also only had farafelle (bowties) and this turned out ADORABLE! Thank you SO much!

2 users found this review helpful
Reviewed On: Apr. 16, 2011
 
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