Maggie King Profile - (18147823)

cook's profile

Maggie King

Maggie King
Home Town: Kirbyville, Texas, USA
Living In: Fort Worth, Texas, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Quilting, Sewing, Hiking/Camping, Fishing, Hunting, Photography, Reading Books, Music, Wine Tasting, Charity Work
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My Boys
About this Cook
My favorite things to cook
I love cooking from scratch. The more hands-on the recipe is the better! I'll take fresh ingredients over canned, processed, or frozen anyday! I love cooking comfort food - not necessarily fried, but good down-home southern stuff that's so good it'll make you wanna' slap your momma!
My favorite family cooking traditions
I love going to visit my parents on the Texas Gulf Coast. My mom and I can stay in the kitchen all day long. We both enjoy trying new recipes and adding our own personal flair to them, though sometimes this backfires and we end up with a complete disaster on our hands - either way we have a good time and end up laughing a lot.
My cooking triumphs
I have a handful of dishes that always result in people asking me where I purchased them. People are always shocked to learn that the stuff on their plate was made in my kitchen. It is also nice when friends rave over a dish months or years after the meal was served.
My cooking tragedies
Several years ago I saw a magazine cover with 2 bundt cakes stacked and decorated to look like a pumpkin. I decided I could mimic the concept and used a cream filled cake recipe for a Thanksgiving feast with my extended family (50+ people). The entire event was a comedy of errors. The weight of the top cake forced the bottom one to collaspe, causing it to sprout little pudding leaks. We waited until the last minute to frost it and discovered that my mom didn't have enough red food coloring so the icing was more yellow than orange. The dark color of the cake showed through the icing. It ended up looking like a cheeseburger without the bun. Imagine a huge meat patty covered in melted cheese - that's what this looked like. I took it to the dinner anyway because it had provided so much entertainment value for my mom and me. Every single person who passed by the dessert table would ask, "hey, what's this big cheeeseburger looking thing?" To this day, I can't think about it without laughing
Recipe Reviews 4 reviews
Butternut Squash Bisque
A nice soup for a cold winter day (or anytime for that matter)! I'm rating four stars simply because it was a bit sweeter than I wanted. It wasn't overly sweet but if you're looking for a more savory soup, cut back on the carrots (use 1/2 cup), throw in a few cloves of garlic and use 1 cup of chicken stock with 2 cups of vegetable stock. Though if a mildly sweet soup is what you're after, you can't go wrong making the original recipe!

2 users found this review helpful
Reviewed On: Jan. 21, 2011
Chocolate Trifle
Yesterday, I auditioned this recipe for my family to see if it was worthy to share at an upcoming church pot-luck. It was a huge hit with my husband and kids! I made one minor adjustment out of necessity. I only had one 8oz container of cool whip, so I whipped some heavy cream with sugar, strawberry extract, and a few drops of red food coloring. This was used in place of the white cool whip layer (the cool whip I had was folded it into the pudding mixture per recipe instructions). It not only looked beautiful, but it tasted amazing! I can't wait to make this again. Great recipe!

1 user found this review helpful
Reviewed On: Nov. 28, 2008
Grandma's Green Bean Casserole
I followed some of the suggestions left by other reviewers - I used 3/4 cup of sour cream, I sauted the onions before adding them to the flour mixture, and I used fresh (steamed) green beans. I also threw in some shredded swiss cheese. It was great! My husband won't go within 20 feet of a mushroom, so finding a green bean casserole without mushrooms was a challenge. To me, this one is better than the cream of mushroom version - both the sauce and the Ritz cracker topping. In addition to mushrooms, my husband despises sour cream but he had no idea that the sauce is comprised mostly of it. He thought that it was just melted swiss cheese. Next time I am going to try using only swiss and omit the cheddar. The recipe is great as is, but can certainly handle minor adjustments and still taste good. Great recipe!

0 users found this review helpful
Reviewed On: Nov. 28, 2008

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