Brenda Hillman Profile - (18163633)

cook's profile

Brenda Hillman

Brenda Hillman
Home Town: Johnsonville, New York, USA
Living In:
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy
Hobbies: Scrapbooking, Photography
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About this Cook
I'm a bank teller in upstate NY. I love photography, making scrapbooks and cooking. I've collected a ton of recipes over the years.
My favorite things to cook
olive spread - which I found here (THANKS) dill dip bread bowl with chipped beef mushroom meatballs - thanks to a coworker chicken over egg noodles with mushroom sauce
My cooking triumphs
A friend's 15 yr old son is now learning his way around the kitchen with me. I'm honored that he wants to learn from me.
Recipe Reviews 16 reviews
Salami, Cream Cheese, and Pepperoncini Roll-Ups
i have one very similar to this. its with an olive in each instead of peppers. if you want you can see it under my name as a personal recipe. i submitted it but it never got kitchen tested. very tasty so i'm sure this one is too

1 user found this review helpful
Reviewed On: Oct. 31, 2014
Grilled Pork Loin Chops
This marinade was so delicious. At first I felt a little daunted because there are a lot more ingredients than i normally put into something (4 at most usually). The prep was easier than i had expected. my chops only marinated for about 3 hours due to time issues but i could tell it was going to be great! i didnt have a grill so i opted to use a medium heat frying pan trying to only flip once. toward the end i put the rest of the marinade in and within minutes it turned into an amazing glaze. i'm sure i'll do this again and maybe try another type of meat like chicken. oh, i found that agave nectar could sub my *blush* solidified honey, it didnt say which brown sugar to use so i did my dark brown one that i already had,and added more minced garlic because i love it. thanks so much for sharing. this is one of my favorites. 8)

1 user found this review helpful
Reviewed On: Oct. 13, 2014
Easter Deviled Eggs
These came out so pretty on a little Easter chick plate. I subbed mayo for the salad dressing just for personal taste. It was much easier to make than i had expected. Thank you very much for sharing. I'm sure i'll have these next year too. Lol and follow Nancy's advice......put some white ones in there too, the coloring is great but may not be for all of your guests. 8)

2 users found this review helpful
Reviewed On: Apr. 20, 2014

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