Chef Janie Pendleton Profile - (18910508)

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Chef Janie Pendleton

Chef Janie Pendleton
Home Town:
Living In: Indiana, USA
Member Since: Jan. 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Dessert
Hobbies: Quilting, Sewing, Gardening, Walking, Fishing, Photography, Reading Books, Painting/Drawing
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Indiana Janie
Indiana Janie
About this Cook
I am married to my best-friend, have three children, and live in Central Indiana. We love to garden vertically and build things on our off days. I have a cooking show for the Gluten-Free crowd, sharing what I've learned after being diagnosed with Celiacs. I've written several cookbooks and I love a good challenge. I look forward to helping others here on Allrecipes as well.
My favorite things to cook
I love making soft pretzels, any kind of desserts and copying the famous dishes at resturants, I can dulplicate most recipes by one or two tries.
My favorite family cooking traditions
My mother is from the German "Amish". I love baking the ole` recipes in her mother's recipe boxes. The smells of remaking them bring me back to my roots!
My cooking triumphs
I have been trying new things on my family since I've gone Gluten-Free, from main dishes to bread making.
My cooking tragedies
When I was 8 in girlscouts, we had a cake contest, I came in last w my fast-baked, frosting-dripping, angle food cake, while the others had MOMMY help (pro-looking cakes), let's just say that started something in my heart to be the best chef I could be! ;)
Recipe Reviews 12 reviews
Pineapple Pretzel Salad
I used a stick-and-a-half of butter; and followed the rest of the instructions carefully; the pretzles were still really googey/rubbery and didn't stick together; I then put the middle layer on; perfect taste, and then put on the pudding/pineapple mixture; this combination was not very good. We threw most of this out. Even my daughter who'll eat any dessert thought it was "okay". I wouldn't make this version again. Next time, I'll use a pre-baked sugar cookie dough and then mix strawberry jam and coolwhip combined with red food coloring for the top layer.

1 user found this review helpful
Reviewed On: Aug. 25, 2011
Zucchini, Tomato, and Onion Casserole
I drizzled veggies with olive oil and layered; made a gluten-free thickened cran-cherry juice sauce from the drippings of six seared chicken breast and baked with pepper jack cheese and garden herbs tucked under the chichen for about 40 minutes. It was delish. Kids loved it and that makes me smile. I did use the produce from my garden. Healthy and Happy. Cheap. Thanks for the recipe!

3 users found this review helpful
Reviewed On: Aug. 25, 2011
Sweet Mustard Chicken Bake
I added a 2 Tbsp. of orange mamelade; delish!

0 users found this review helpful
Reviewed On: Aug. 25, 2011

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