DonnaL Profile - (18980932)

cook's profile


Home Town: Neptune, New Jersey, USA
Living In: Cartersville, Georgia, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Quilting, Sewing, Needlepoint, Photography, Genealogy, Charity Work
Recipe Box 1 recipe
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Recipe Reviews 6 reviews
Chocolate Pudding Pie
I have made this pie a few times, if I'm pressed for time. I use instant pudding for the filling and Cool Whip for the topping, but GUMMI WORMS??? I don't think so. I have found that a "cooked" chocolate pudding, using evaporated milk instead of regular milk, will result in a much richer and better tasting pie.

10 users found this review helpful
Reviewed On: Nov. 19, 2009
Apple Cake I
I've been making this apple cake for many years and have never had it fail. For my own personal taste, I usually add an extra teaspoon of cinnamon, as well as 1 Cup of chopped pecans or walnuts. Raisins are also a nice addition. I usually use about 1/2 cup. The dough will be very stiff and require mixing by hand with a heavy duty wooden spoon. You can use a 9 X 13 greased and floured pan or a 10-12 Cup Bundt Pan. If using a bundt pan, bake at 350 degrees for 55 to 65 minutes or until the cake tests done using a toothpick or cake tester inserted about 2 inches from the edge. Tester should come out clean (free of dough). Also, if using a bundt pan, you will have to scoop dough from bowl and pack it evenly into cake pan. This is easy to do if you wet your hands first.

21 users found this review helpful
Reviewed On: Sep. 19, 2009
Chrissy's Sweet 'n' Sour Tomato Salad
We've been eating tomatoes all summer long from our garden, so now that it's September and we are still picking tomatoes, I thought a tomato salad every now and them would be good. I tweeked Chrissy's recipe a is what we like. Using 6 or 7 good sized tomatoes, I also add thinly sliced Vidalia onion, chopped green peppers, sweet red peppers, and cucumbers all from my garden. For the dressing I use about 1/2 Cup extra virgin olive oil, 1/3 Cup red wine vinegar, salt, pepper, garlic powder and a dash of oregano to taste. I let this marinate at room temp for an hour or so. The flavors are so much better served at room temp. No doubt you'll have some dressing left over after all the veggies have been eaten up. Don't hesitate to dip your favorite bread in this concoction, very yummy. We like tangy dressings. Your tastes might require that you add a bit of sugar, but I don't think you'll need as much as the original recipe calls for.

1 user found this review helpful
Reviewed On: Sep. 13, 2009

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