Tara Gosse Profile - Allrecipes.com (18488820)

cook's profile

Tara Gosse

Tara Gosse
Home Town: Grayson, Kentucky, USA
Living In: Murfreesboro, Tennessee, USA
Member Since: May 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Camping, Boating, Fishing, Photography, Wine Tasting
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To Die For Blueberry Muffins
To Die For Blueberry Muffins
Teena's Overnight Southern Buttermilk Biscuits
About this Cook
I am an Army Brat, growing up in Germany for most of my life and I now live in Middle Tennesse where I am a Saucier'. I have a Culinary Arts degree from Johnson and Wales University.
My favorite things to cook
Baked goods, decorate cakes although I am not the best at it, anything my husband will be thrilled and surprised with when he gets home from work and can show off for lunch at work the next day, :)
My favorite family cooking traditions
My husband always wants cornbread on Christmas morning and I guess my Mom's famous cheesy/bacon/mushroom green bean casserole on Holdiays. My sister-in-law turned me onto a recipe called Carrot Souffle(it's probably on here) that now HAS to be made every holiday! I guess that would be a new one.....
My cooking triumphs
Making flavored cakes from a basic mix and anything that I can come up with that to break to monotany of making dinners that kids will eat every night.
Recipe Reviews 29 reviews
Broccoli Cheese Soup
Third times a charm. First two times I made this were good and each time I tweaked it based on reviews but NOW I got it! 1.I used fresh broccoli and used about 1.5lbs. I used about 20oz of velvetta instead of 16. 2.Added some salt and pepper and would have used some fresh garlic had I had it. 3. Reserved some of the chicken broth for the cornstarch slurry. 4. I used half and half for extra richness. 5. At the end I stirred in about 2 cups of shredded sharp cheddar. REALLY good and on the thick side which I personally like. It reheats well and I freeze some in baggies for quick lunches. It makes A LOT! And I have a family of 5! I think there is nothing wrong with this recipe it is just personal tastes that make people unhappy with it. Technically this is written correctly in the order of steps and ingredients. I just like mine a little cheesier. I used frozen broccoli the first time and that was fine to so if you don't have fresh don't stress about it.

8 users found this review helpful
Reviewed On: Nov. 7, 2012
Crazy Cake
I made this for a friend who is watching his cholesterol. It was wonderful. I added about 1/2 cup or more of mini choc chips. When warm it is especially good. I frosted one half with store bakery icing and the rest with a coconut extract flavored version of the supermarket bakery frosting. It was GREAT with the coconut flavor. I will make this again. It tasted just slightly different then a cake mix and will be a great sub. when I don't have a cake mix around. My friend is going to adore the fact that I was able to make him something with no eggs. I made this in a bowl but still used the 3 well method and make mini cupcakes and standard cupcakes with it. I got 48 mini's and 14 standard from this size batch.

1 user found this review helpful
Reviewed On: Sep. 10, 2011
Cooky Cookies
Love these! They make so many so it is great for sharing and still having enough at home. They have a very nice texture on the outside(all that butter and oil). Remind me a lot of Ranger cookies. They taste like GOOD supermarket bakery cookies. I only had about 1/2 cup of pecan chips and they were great. I would like big pieces of walnuts but they are not for everyone. Someone says they are chewy, maybe if I used butter flavored shortening or maybe margarine but not with Butter. They are definitely a crispy butter texture. My hubby wants choc. chips in them as I see some others did.

4 users found this review helpful
Reviewed On: Jun. 22, 2011
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Cooking Level: Intermediate
About me: I really like to cook...mostly because I really… MORE

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