Fawn Jenkins Profile - Allrecipes.com (18892106)

cook's profile

Fawn Jenkins


Fawn Jenkins
 
Home Town: Vernal, Utah, USA
Living In: Utah, USA
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern
Hobbies: Knitting, Sewing, Gardening, Camping, Boating, Biking, Walking, Reading Books, Music, Genealogy
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About this Cook
I have many interests, but being a stay at home mom to six children (three under six) keeps me busy in the kitchen taking care of their nutritional needs. Dinner around the table each night is very important to us! Being a SAHM also keeps me busy taking my children to school, helping them with homework and all the other things children need from their moms! My activities center around my husband and my children, and we try to do things as a family all the time. When I do get a minute, I like to read a good book, work on genealogy, go on walks, and work on the occasional sewing, crocheting or other projects. In the meantime, I am cleaning or doing laundry!
My favorite things to cook
Whatever I or my family are in the mood to eat. Usually something sweet!
My favorite family cooking traditions
Whole wheat bread making has been passed down from my mother to me. Hopefully my children will have the desire to learn how to make bread, too! My children love to help me (and my husband) mix whatever we are making, be it pancakes, cookies, bread or dinner on the stove. Everyone has to have a hand on the mixer, take a turn stirring, or a turn adding the ingredients, but it is all good as we are having fun as a family!
My cooking triumphs
I cook mostly for my family and I am always happy when my creations in the kitchen are well received at the table! My husband entered me into a local cooking contest and I won "Best Bread" with my mother's Angel Roll recipe that I rolled into crescents for presentation. Yay! I started learning to bake at a young age. My mother taught me how to make whole wheat bread when I was 8 years old. I remember doing it all by myself, but have to assume she was close by just in case! A few years ago, I decided to try my hand at sourdough bread. I researched starter recipes, and made one. Then I tried a few recipes and found a favorite at our house. Instead of making it with plain white flour, I played with the ingredients and got it just right with almost half of the flour being whole wheat flour. My triumph with this is that my husband feels spoiled when I make my sourdough bread (and he won't eat any other)!
My cooking tragedies
I have had many cooking tragedies,but my main one is when I made spaghetti for the first time after I got married. I put too much salt in the sauce... We ate it anyway, but it was terrible!
Recipe Reviews 23 reviews
Brownie cookies
My teenager says this is a 5-star cookie because he is addicted to chocolate, and it is warm, moist, and melted in the middle! I was very confused by all the opposing reviews, nontheless, gave this recipe a shot. I followed the advice of some of the reviewers, using 1 cup brown and 1 cup granulated sugars, adding 1/2 cup more flour for high altitude, used 1 cup chocolate chips, and increased the cocoa powder to 1 cup. Plus, I rolled them in granulated sugar, instead of powdered, as I like that better. They were NOT flat, but did come out soft, chewy. I like flat, chewy cookies with a fudgy center, and these (other than not being flat) were just that. The only reason I gave this 4 stars, is that the flavor could have used a bump (not the chocolate or the sugar, but possibly from butter or another type of extract, maybe almond or peppermint). I will definately try this recipe again, with aformentioned changes, but also try melted butter instead of oil. Also, instead of sitting overnight in the fridge, I put the dough in the freezer for 30 minutes. Then I rolled it into balls, then in the sugar, putting them back in the freezer while waiting to be baked.

3 users found this review helpful
Reviewed On: Jun. 24, 2011
Easy Chicken Casserole
I really liked this recipe and, even though I made some changes, I think this recipe will be good the way it is written. I didn't have canned mushroom soup, so I sauteed onion and 2 cans mushrooms, which I chopped finely, in a tbsp canola oil. Then I added 5Tbsp. butter and 5Tbsp. flour to make a roux. After cooking it for a minute, I slowly added 2 cups whole milk, while stirring slowly. Meanwhile, I sauteed five chicken breasts (bonelees skinless) which I had seasoned with salt, pepper, poultry seasoning and onion powder. I chopped them into chunks after they were fully cooked. I then added this to the milk mushroom mixture and took it off the heat. I added 1 cup sour cream and a couple handfuls of frozed peas. I stirred them in and let sit for a minute before serving. It was very good on brown rice and on whole wheat sourdough toast! Yum! (Because of time restraints, I didn't heat it through in the oven, which would have been good with the crackers....) :)

10 users found this review helpful
Reviewed On: Feb. 2, 2011
Curried Honey Mustard Chicken
I tried this as I was looking for a curried chicken recipe. I thought the taste was okay, but my husband, who ends up not being a fan of mustard, didn't like it very much. Of course he ate it, but my three little ones didn't, even though I doubled the amount of honey because the mustard taste was too much as written. So, I think this is great for those who love mustard, just not for my family.

4 users found this review helpful
Reviewed On: Feb. 1, 2011
 
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