cookininoh Profile - (18941002)

cook's profile


Home Town:
Living In: Columbus, Ohio, USA
Member Since: Mar. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Walking, Reading Books, Music, Wine Tasting
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About this Cook
Born and raised among a family of great cooks, we always cater our own weddings and if there are more than 2 people at a gathering you can guarantee there's going to be some kind of food involved!
My favorite things to cook
Appetizers Pasta Sweets
My favorite family cooking traditions
making noodles with my grandma and mom when I was little. Now my daughter does this with my mom.
My cooking triumphs
Making a Thanksgiving Turkey that wasn't frozen and had the giblets removed before cooking.
My cooking tragedies
When I was a newly wed I made brownies for my husband and his friends only we didn't have a brownie pan...To this day he teases me about my brownie brittle!
Recipe Reviews 6 reviews
Fruity Fun Skewers
I have been making various versions of this for several years....made them for my daughter's 16th birthday and when I brought them out the kids swarmed the table and had them all gone in a very short time. For our tastes we use watermelon instead of cantaloupe. Always a hit on buffets too.

9 users found this review helpful
Reviewed On: Mar. 18, 2011
Emily's Famous Banana Oat Muffins
After reading other reviews I substituted vanilla yogurt and a touch of olive oil at the end instead of the vegetable oil, also added honey and walnuts to taste. I topped these with lowfat carmel apple dip after baking instead of traditional icing to entice my teenager and she loved them! Thanks for the recipe.

1 user found this review helpful
Reviewed On: Oct. 14, 2009
Blueberry Drop Cookies
After reading other reviews I made several alterations to this so I could use up the leftover blueberries we had on hand. I used less milk (a splash or 2 at most), vanilla extract instead of almond flavoring, added walnuts and chocolate chips and used an 8" x 11.5" x 2" glass baking pan. I also froze the batter for an hour before baking and sprinkled with powdered sugar and cinnamon when removed from the oven. Turned out great as a substitute for muffins/cookies. Would make again but the title should be changed from cookies to muffins as the texture is not like any chocolate chip cookie I've had. Thanks for the base recipe.

1 user found this review helpful
Reviewed On: Sep. 8, 2009

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