Jeanni Kistler Profile - Allrecipes.com (18955905)

cook's profile

Jeanni Kistler


Jeanni Kistler
 
Home Town: Bloomsburg, Pennsylvania, USA
Living In: Springville, Pa, Pennsylvania, USA
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Quick & Easy
Hobbies: Reading Books, Painting/Drawing, Charity Work
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Loki and Zim
About this Cook
I'm a divorced single mom now with two step grandchildren and hope to cook for and teach my two grandsons some of the family recipes and the new ones I find here.
My favorite things to cook
Chantel's New York Cheesecake (everyone loves it when I make this), 2 ingredient fudge, beef and broccoli in soy and oyster sauce, chicken nuggets, garlic cheeseball for holidays, roast beef and yorkshire pudding
My favorite family cooking traditions
My grandmother made a beautiful cut-out sugar cookie with hard icing for Christmas and all the kids in the family would line up at the counter and decorate before the icing hardened! Now I make the cookies and my daughter and step grandsons decorate.
My cooking triumphs
Chantels New York Cheesecake. I never thought I could ever make a cheesecake, but this comes out perfect every time. Even when I experiment with flavors! I even did a grasshopper (mint and chocolate) cheesecake! Everyone said it was to die for!
My cooking tragedies
Too numerous to count here.
Recipe Reviews 43 reviews
Chicken Pot Pie IX
I just took this out of the oven about 20 minutes ago and it is fabulous! Having written that i must also add that I changed it up a bit according to the reviews. I didn't have any celery so I added extra celery seed. I also added broccoli. I took other reviewers advice and doubled the gravy and ended up with way too much! I didn't use (cause I don't have) a deep dish pan, so that may be why. I also cooked the chicken and veggies in broth rather than water and added the gravy to the chicken and vegetables before adding to the crust and I baked the bottom crust a bit before adding all of that. I doubled the pepper and flour and added Italian seasoning and poultry seasoning. Really fabulous recipe! Thank you!

0 users found this review helpful
Reviewed On: Apr. 13, 2015
Stained Glass Candy I
I found this recipe after eating some of this great candy at work over the holidays. I tried it and thought, "I can make that!" So I looked it up here and have been making it ever since. I tried to half the recipe for one flavor i wasn't too keen on, but it burned really fast. So I've been making full batches ever since. I also added 1 1/2 Tbl to 2 Tbl of flavor extract to each batch. A candy thermometer is an absolute MUST for this type of candy. My thermometers "hard crack" stage is at 300, not 310 and it works beautifully. Lisa states in her description: "Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies" NOTHING should restrict you from making whatever flavor you want. So far I've made lemon, orange, vanilla, strawberry, raspberry, root beer and black licorice (anise). As soon as I find some wintergreen extract and peach extract, I'll be making those too. For those of you who said this candy didn't harden for you, you either didn't cook it to a high enough temperature or you didn't have the right ratio of corn syrup to sugar needed. After the candy hardens and you break it up (I used a wooden spoon), it really helps to coat the pieces in powdered sugar to keep them from sticking together.

0 users found this review helpful
Reviewed On: Jan. 24, 2015
Buckeye Balls II
I just made these wonderful Buckeyes and I followed the recipe along with a few of the suggestions in the reviews. Having said that, let me tell you what I found. 4 cups of sugar is WAAAAY too much for this recipe! I used 3 cups as per review suggestions and it was perfect. I also melted the chocolate chips in the microwave (as I always do) but I added 1 tablespoon of shortening to keep it smooth and flowing. This recipe worked out great for me with only a couple of minor adjustments. Thanks for a great recipe!

0 users found this review helpful
Reviewed On: Dec. 16, 2013
 
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