Amanda B. Profile - Allrecipes.com (18491280)

cook's profile

Amanda B.


Amanda B.
 
Home Town:
Living In: Shreveport, Louisiana, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing
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Me & my shuguh-bear!
About this Cook
My favorite things to cook
I like to cook (& eat!!!)good ol' traditional Southern dishes most of all. Gravy is like the nectar of the gods, ok? LOL
My cooking triumphs
I don't know if they count as "cooking" triumphs, but I love to sculpt cakes into all kinds of things, especially animals. I guess my best to date is a 3D rhino that was about 3' tall & almost entirely edible; including his fondant-covered ice cream cone horn! =)
Recipe Reviews 5 reviews
Peanut Butter Cornflake Crunch Bars
I make a pan of these every week to go in the kids' lunch boxes. They love them & the other kids beg for a bite. Literally! Too funny! Here's how I like to do it: First off, use just about any kind of left over odds & ends cereal you may have languishing in the pantry, as long as it'd taste good with peanut butter. I'd think Trix, or any other fruity cereal would be a no-no, but any flavor Cheerio (banana is awesome), chocolate cereal, Kix, Chex etc work great. Shoot, I've even snuck in a handful of crunchy chow mein noodles here and there without issue & it was all good. Lol. Just mix it all up. About 6 cups worth of whatever you've got plus 4 cups cornflakes, or even Honey Bunches of Oats etc. I've never tried without some type of flakes added for the end texture, but it may even work without them. I add about 1/3 cup of ground flax seed to the dry cereal ( you can add wheat germ too), & I change the white sugar to brown, using 1/2 a cup ( just curb the sugar a little, not due to taste - a full cup is fine ). Use 1 cup creamy p.b., then add an extra 1/4 cup of crunchy p.b. because my kids like the extra nuttiness. Press down HARD into a lightly sprayed 13x9 by laying a piece of saran or wax paper over the top & mashing it. I enlist my hubby for this. Pack it in pretty tight, especially in the corners, or it won't stay in squares when you cut it! You can sprinkle a handful of mini chocolate chips or Reese's pieces over the top to make it extra special. ;-)

0 users found this review helpful
Reviewed On: Aug. 10, 2014
Giant Chocolate Chip Cookie
This is the exact recipe from the Nestle chocolate chip package. Reduce flour and salt as others mentioned. (Use 2c flour, 1/2t salt) Bake on parchment & leave a 1&1/2" space around entire edge of a 16" round pizza pan and it will bake up to fill the entire pan to the very edge. I worked at Great American cookies as a youngster and here's a couple tips from that experience: Make the dough a day ahead, chill & then roll out the next day to make it super easy to work & spread evenly. Bake for about 20-23 minutes & turn the pan every 7ish ignites to assure even browning. Remove when a little underdone (puffed up but not browned in middle) & let sit on pan for 10 minutes to finish. Wrap cooled cookie up tightly in saran overnight and the edges will be soft to serve the next day - cookie still fresh as ever!!! Otherwise, simply trim the edges off if you don't want them crunchy. That's the way they do it. ;-)

6 users found this review helpful
Reviewed On: Jun. 14, 2014
Pecan Pie III
I've eaten a lot of homemade pecan pies, & the filling is never smooth & creamy like the commercially produced ones. It's always runny &/or clabbered looking - ewww. Well, THIS recipe was awesome! Super smooth filling...just can't say enough good things about it. The only thing we did different is that we added the EXTRA 1/2 CUP PECANS as another viewer had suggested, & I think that it was needed. Also, our pecans were a combo of large broken pieces & halves, not chopped. I think that one thing that may have made a difference is that we beat the mixture really well with a fork before adding the pecans & baking. The sugar was pretty well dissolved by the time they were added. Also, you may want to cover your crust EDGES ONLY with foil strips at the beginning instead of waiting till mostly baked. It was really a pleasant surprise because this was our first time ever making a pecan pie! Thanks sooo much for the great recipe!!!

5 users found this review helpful
Reviewed On: Jan. 1, 2011
 
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