CINDY76541 Profile - (18889353)

cook's profile


Home Town: Waco, Texas, USA
Living In: Copperas Cove, Texas, USA
Member Since: Jun. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Southern
Hobbies: Scrapbooking, Walking, Fishing, Hunting, Painting/Drawing
Recipe Box 1 recipe
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About this Cook
I have loved to cook for many years now. I learned from my granny and grandmother and my mom. I have created a cookbook of original and passed down recipes. It's not published but who knows maybe one day?!
My favorite things to cook
homemade jelly, pies, cookies, brownies, chinese food, "sticky" rice, meatloaf, lasagna, enchilidas
My favorite family cooking traditions
baking pies and bread for Thanksgiving, cookies at Christmas time
My cooking triumphs
Creating a meatloaf recipe that everyone loves; the year I gave homemade plum jelly as christmas gifts and having family rave about it months later.
My cooking tragedies
Cutting my fingers the first few times using my new food processor. Of all things I tend to burn tea! One of the easiest things to make and I sometimes forget I have it on the stove haha.
Recipe Reviews 20 reviews
Beef Enchiladas II
Hmmm....I was surprised to see so many recipes called "Enchilidas" made with FLOUR tortillas. True enchiladas are made with CORN tortillas not flour; however I do make this all the time using flour tortillas; but I dont call them "Enchiladas" I call them "Enchi-ritos" cus they contain a combination of enchilada/burrito ingredients.

156 users found this review helpful
Reviewed On: Dec. 5, 2006
White Chocolate Chip Oatmeal Cookies
Just made these today and they were awesome! They didnt spread out much so I lightly pressed down each rounded ball of dough before baking. You do have to watch very carefully during the last 3 minutes because they can burn quickly! Thanks for sharing this one! I now have a new fave cookie recipe added to my collection.

1 user found this review helpful
Reviewed On: Nov. 15, 2006
Caramel Popcorn
I scaled this recipe down to half. I use 7 - 8 cups of popped corn. Here's the trick: spread popcorn onto a large lightly greased baking pan. Place in 250 degree oven to keep warm while you make the caramel syrup. Drizzle caramel syrup holding the ladle or spoon up high to get the thin stream. Carefully toss to coat then stir every 10 to 15 minutes; for me this only takes 30 to 45 minutes..comes out perfect every time! Thanks for posting this recipe!!

10 users found this review helpful
Reviewed On: Oct. 31, 2006

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