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 473 reviews
Slow Cooker Risotto
I love risotto and was excited about trying this one since it was in the slow cooker. I was not expecting it to have the same creamy texture as one cooked on the stove top, but, was still intrigued to give it a try. The plus side was that the flavor was wonderful! You could taste a perfect blend of garlic, white wine, & parmesan cheese. I would give the flavor five stars. The downside for us was the texture. We did not care for the texture at all. I kept checking it to be sure it did not overcook. It seemed to be the perfect texture, but, had not absorbed the liquid and was still runny. I cooked until the liquid was just absorbed - about 2 hours. The rice was very mushy. It was so mushy it seemed more like mashed potatoes. I would rate the texture one star. Although the flavor was a big hit, I don't plan on making it again.

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Reviewed On: Jun. 19, 2015
Italian Chicken Marinade
I typically like to make my own marinades because I generally have everything in the house and I can control the sodium content of what goes in it. I needed something quick to marinade my chicken breasts in. I used Kraft Zesty Italian and this took literally minutes to get together. I did pound out my chicken breasts to 3/4" before marinating for even grilling. I only used 8 oz. of dressing, 1/2 tsp. of garlic powder and no additional salt. I was very surprised at how much flavor they had and it made for a quick dinner.

0 users found this review helpful
Reviewed On: Jun. 19, 2015
Chili-Lime Chicken Kabobs
We loved this recipe for so many reasons. I really liked that the chicken only had to marinade an hour, but, still had great flavor! These kabobs would work great with so many combinations. I used red & yellow peppers, red onion, & fresh pineapple. I made the marinade exactly as is, but, next time I think I would use fresh garlic instead of garlic powder. Fantastic and I will definitely be making again.

1 user found this review helpful
Reviewed On: Jun. 9, 2015
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