happyschmoopies Profile - Allrecipes.com (18282716)


Home Town: Sidman, Pennsylvania, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Dessert
Hobbies: Camping, Reading Books, Music
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Blog...  5 posts
Oct. 31, 2013 7:31 pm 
When I found out this month as an Allstar in the Ambassador program we would be working with Ore-Ida it brought a smile to my face because my husband's pet name for me is Tater Tot and I have always loved that term of endearment because it reminds me of those early days when we first started… MORE
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From The Blog:  Southern Fried Ginger
About this Cook
Growing up I wasn't allowed to do too much cooking in the kitchen. By the time I was out on my own I realized I didn't know how to cook and considered it a chore. Every time I had a dinner party - what should have been fun turned into a stressful event for me. I followed recipes, but, it seemed they never turned out. When I got married , I learned my husband is one of those cooks who never follows a recipe and just seems to "know" what goes together and it turns out wonderful. After watching him, watching all those cooking shows, and this site I suddenly discovered what used to be a chore was now something I loved to do. I found a style of my own and discovered it really is ok to put your own spin on a recipe. My husband used to do most of the cooking and now I cook every night and love it!
My favorite things to cook
I like to cook just about everything. Probably my favorite things though are pasta (so versatile) and desserts.
My favorite family cooking traditions
Most of our family food traditions revolved around holidays. We always had enough food to feed an army and there was always extra plates set out for friends or coworkers that couldn't be with family. I try to continue that tradition today.
My cooking triumphs
I love to bake - particularly cakes! It's very rewarding when someone takes their first bite of something you made and has the "Oh, yum" face! My cooking triumph was being able to master my Father's favorite cake his Mother used to make him - a Lane cake. I now try to make that for him on Christmas or his birthday.
My cooking tragedies
Probably my biggest problem is with red meat. I used to be a vegetarian, so, trying to cook something very basic like a steak or even a hamburger is very difficult for me. I seem to always overcook them and then they are dry, dry, dry. For now - that may have to stay my husband's job!
Recipe Reviews 364 reviews
Pico de Gallo
We loved this! Tastes just like what you get in a Mexican restaurant. You can't go wrong using fresh ingredients with just a simple dressing of lime juice. The cumin isn't typically found in most pico de gallo recipes, but, was a nice addition! Perfect with the pork carnitas I served for dinner.

0 users found this review helpful
Reviewed On: Aug. 19, 2014
Mushroom Meatloaf with Glaze
Not exactly sure how to rate this recipe due to some flaws. I sauteed my onions and mushrooms before adding it to the mix since I don't like raw onions steaming in a meatloaf. I also added 2 small cloves of minced garlic & some black pepper to the mix - this is just my personal taste. After adding all of the ingredients-the mix was so wet it wouldn't even form into a loaf. I gradually added additional bread crumbs until it was just able to form into a loaf. I needed to add over 1/2 cup of extra bread crumbs. Since the recipe stated it should take about 5-6 hours I didn't check it until about 4 hrs and 20 minutes at which point I figured I would add the glaze. The meatloaf already registered 200 degrees! My fault that I didn't check it sooner I suppose, so, I strongly recommend you check well before the 5 hr. mark. I decided not to leave it in any additional time for fear that it was already a hockey puck, so, I put the loaf on a cookie sheet, topped with glaze and broiled about 5 minutes just to heat and get lightly sticky. I was surprised that even after cooking to such a high temperature the meatloaf was moist and had a perfect texture (thanks to the addition of more bread crumbs). I do think it could use some additional seasoning-maybe a little ketchup or steak sauce. Due to the changes in cooking time & the need for additional bread crumbs I would rate as a 3, but, a few changes would make it 5. Excited to learn though that I can make this successfully in a slow cooker!

1 user found this review helpful
Reviewed On: Aug. 16, 2014
Crab Wonton Cups
Although I did like the crunch the water chestnut added, I was not crazy about the filling. The combination of the mayonnaise and the swiss cheese made the filling greasy and heavy. I won't be making this again - I personally think the cream cheese/crab wonton fillings are much better.

0 users found this review helpful
Reviewed On: Aug. 14, 2014
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