TIFFANYHETH Profile - (18120185)

cook's profile


Home Town: Springhill, Louisiana, USA
Living In: Clinton, Missouri, USA
Member Since: Jul. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Southern, Quick & Easy
Hobbies: Scrapbooking, Walking, Reading Books
Recipe Box 2 recipes
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About this Cook
I'm a working, busy mom of two sons. I'm married to the love of my life. I enjoy cooking, reading, crafts.
My favorite things to cook
I enjoy cooking anything that my family enjoys eating. Mostly home-style meals. I appreciate meals that I can experiment with, throw together with ingredients on hand, and serve to my family quickly.
My favorite family cooking traditions
I was raised by a very busy single mom. My sisters and I learned to cook by cooking. Our step dad is an amazing cook has also effected my cooking.
My cooking triumphs
I find victory in serving a meal that gets rave reviews by the family.
My cooking tragedies
Attempting sweet and sour pork was the worst things I have, to date, ever cooked and ever eaten.
Recipe Reviews 5 reviews
Bread Pudding I
I made this recipe for Christmas dinner dessert, and it was fantastic! The changes I made are as follows: I used 6 butter croissants pulled into chunks. I also used 1/3 c. of condensed milk, 2/3 c. egg nog, and the remaining 2 c. of milk, all heated. This made an amazing bread pudding! For a sauce, I used 1/2 c. water, 3/4 packed brown sugar, 1/4 c. margarine, with 2/3 c. condensed milk, and half cup chocolate chips. All boiled and melted until thick. Super dessert!

2 users found this review helpful
Reviewed On: Dec. 25, 2010
Banana Sour Cream Bread
I've tried banana bread recipes before, and have had problems with dry, dense bread. Not this time! This recipe is so moist, so fluffy. Such a wonderful recipe. I cut the recipe in half, and still cut the sugar by another 1/2 cup. I also used extra bananas. Such a great tasting bread recipe!

3 users found this review helpful
Reviewed On: Dec. 21, 2010
Apple Enchilada Dessert
This recipe is great! I do make my own variation of it, though. I add melted caramels (or caramel ice cream topping) to each enchilada. Instead of the water, sugar topping I make this: 8 oz pkg of cream cheese, milk, caramel, melt until smooth. (May need to continuing adding milk). Pour over top and bake, saving some, for the ice cream!

5 users found this review helpful
Reviewed On: Jan. 3, 2006

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