Morganirek Profile - (18572550)

cook's profile


Home Town: Denham Springs, Louisiana, USA
Living In: Livingston, Louisiana, USA
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Wine Tasting
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Chef Barrett
About this Cook
My husband and my two sons are my whole life. There is no greater thrill for me than nourishing my family through my favorite pastime--COOKING!!!
My favorite things to cook
My spaghetti rocks, but I love trying ANY new recipe! My newest favorite is crispy southern fried chicken!
My favorite family cooking traditions
As a kid my dad made french toast for me every Saturday I asked. Now every time my husband asks, I return the favor and I'd cook anything for him!
My cooking triumphs
My spaghetti is hands down my most treasured recipe! No jarred sauces for this girl....
My cooking tragedies
Icing a cake before it had completely cooled in a rush to make it to my destination. By the time we reach family Thanksgiving the decorative Hershey kisses had slid in every direction except the one that had been intended!
Recipe Reviews 12 reviews
It's Chili by George!!
I've been using George's chili recipe for more than 2 years now. (Thanks, George-It's because of you, that "NO ONE makes a better chili" than me!) I started out making it just like the recipe is written and it's absolutely fabulous that way. Then one day, we wanted chili and I didn't have the tomato juice on hand...I replaced it with a can of Rotel's "Chili Fixin's" tomatoes and a large can of Old El Paso Enchilada sauce. It didn't make it better, just more suited to my family's taste. The only other thing is I used Chili Beans for the Pintos. Go no further. Look no where else! This is your new chili recipe. Promise!

2 users found this review helpful
Reviewed On: Oct. 29, 2009
Twelve Minute Pasta Toss
This recipe is awesome, ya'll! Used wacky mac, beautiful presentation & so very delicious! Don't change a thing.

1 user found this review helpful
Reviewed On: Dec. 22, 2008
Brownie Chocolate Chip Cheesecake
About my 5th attempt at cheesecake & I finally got it right! At the suggestions of other reviewers I: 1) baked the brownie for 25 minutes, 2) placed a dish of water on the second shelf while baking the cheesecake, & 3) when my 50 mins. were up, I turned the oven off, opened the door and let my cheesecake set for 30 minutes gradually cooling down. Cooled and additional 30 min out of the oven & refridgerated. What an awesome birthday breakfast treat for my cheesecake obsessed husband!

28 users found this review helpful
Reviewed On: Nov. 11, 2008

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