KGora Profile - (1682761)


Home Town: The Thumb, Michigan, USA
Living In: The Thumb, Michigan, USA
Member Since: Nov. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Photography, Reading Books
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Blog...  4 posts
Nov. 4, 2012 2:24 pm 
Updated: Feb. 18, 2013 5:45 pm
When I was younger it seemed such a chore to figure out what I was going to be for Halloween. Most of the time I didn't figure that out until Halloween day, just hours before heading out the door with our pillow cases in hand to gather all our treats. Halloween is much more fun now than it… MORE
Cheesy Chicken Meatballs
Real Strawberry Frosting
Traditional Rub for St. Louis Ribs
Sweet & Spicy St. Louis Ribs
Randy's Slow Cooker Ravioli Lasagna
Rosemary Garlic Rub
Succulent Roast Chicken
Last Minute Mushrooms
San Francisco Pork Chops
Easy Smoked Turkey
About this Cook
I live in a cozy ranch home in the country with my husband of 14 years and my two dogs, Smoky and Molly. I have one son who is 24 years old. I have lived Michigan my whole life. I love to cook and bake but I am limited on what I can make at home for the two of us because my husband doesn't like alot of vegies. I would love to try new things, but I can't eat it all by myself:) I work full time outside of the home. I am addicted to and cookbooks and cooking magazines. You can usually find me reading my recipe books and if I am online, my husband knows I am drooling over recipes and nothing else!
My favorite things to cook
I really enjoy cooking dinners and desserts. I would have to say my favorites to cook are lasagna and chicken dishes (like Chicken Marsala and Chicken Picatta). I also enjoy making cookies. I love trying new recipes and adding my own personality to them. I am addicted to putting my own spin on recipes I find here.
My favorite family cooking traditions
We have always gone to our family's homes on the holidays, but I always cook a Thanksgiving dinner at home on one of the weekends surrounding Thanksgiving.
My cooking triumphs
I made the best fudge of my life. So creamy and not one bit of graininess. Watch out Mackinaw Island!
My cooking tragedies
I would have to say just recently. I had gotten a new stove with a broiler on the top portion of the oven. I had never used one of these before and I decided to broil steaks in December (2008). I pulled them out to check them and they were not quite done so my husband and I decided to put them back in for a few minutes. I was watching in amazement how the grease was popping up and fireballs were coming down. How dumb was I? Needless to say, right in front of my eyes, the grease on the broiler pan caught fire and it was quite a hectic couple moments in my kitchen that night. I can laugh now, but what was I thinking? Watching fireballs??!! Geez. Tough lessons learned.
Recipe Reviews 240 reviews
Sweet & Spicy St. Louis Ribs
Made these ribs along with another recipe by Smithfield at the same time. While I preferred these, my hubby preferred the others. I followed the recipe ingredients as stated but changed up the cooking method. We put the smoker to the test on these rib recipes for the first time. I smoked the ribs for 2 hours at 225 degrees, removed and covered in foil after adding BBQ sauce, cooked for 2-1/2 to 3 more hours, removed from foil, added more BBQ sauce and stuck back in smoker for about 1/2 hour. These were tender but not the fall-off-the-bone tender we like. While I'm sure the grill method is awesome, we loved the smoker. We will use the 3-2-1 smoking method suggested to me by LilSnoo next time - heard it's perfect every time.

1 user found this review helpful
Reviewed On: Jun. 18, 2015
Traditional Rub for St. Louis Ribs
Made these and another rib recipe at the same time and hubby preferred this recipe. We didn't use this cooking method but was able to use our smoker for the first time on ribs. We smoked for two hours at 225 degrees then wrapped in foil and cooked an additional 2-1/2 - 3 hours in the smoker. The were tender but not quite fall-off-the-bone tender. LilSnoo suggested the 3-2-1 method, which I will definitely put to use next time we smoke ribs.

0 users found this review helpful
Reviewed On: Jun. 18, 2015
Real Strawberry Frosting
I've tried this with fresh strawberries as well as a frozen mixed berry combo I bought at Costco. They were both good but awfully sweet. I used about 1-1/2 cups of berries for a deeper flavor, hoping to let more berry flavor shine through instead of the sweet. I think next time I will reduce the sugar. Loved the idea of using berries! The color was absolutely awesome too!

1 user found this review helpful
Reviewed On: Jun. 18, 2015
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