sjphansen Profile - (19333206)

cook's profile


Home Town: Mukwonago, Wisconsin, USA
Living In: Hartland, Wisconsin, USA
Member Since: Jul. 2011
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Knitting, Gardening, Reading Books, Music
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About this Cook
I am a stay at home mom of two girls. I cook three meals a day, plus extras. I love to eat, although I have ulcerative colitis so I have to be somewhat picky as to what I can eat. I enjoy cooking because I believe in staying away from additives and preservatives and artificial ingredients. I have a difficult time cooking with Valveeta, campbells soup, or anything canned for that matter. I have a small city garden, and will have two city chickens this spring. I try to bring composting, and our yard into my cooking. We've planted rhubarb, grapes, rasberries, cherry trees, asparagus, strawberries among other annuals into our very small city plot to help us eat and appreicate foods better.
My favorite things to cook
hmmm, this is a difficult one! When I have the time, I love making homemade pizzas. I make them by bulk and freeze some for another time. I love making homemade chicken nuggets for my kids and their friends, and homemade soups with fresh bread. I pretty much love to cook anything but seafood!
My favorite family cooking traditions
well, my family cooks by using whatever they have in the house at the time. They don't follow recipes. I can't do this at all. We don't really work in the kitchen as a family very well either...hmmm, I don't know what that means...we are all too competitive?
My cooking triumphs
No huge triumphs, I've made some nice birthday cakes, cupcakes and special occasion cakes, some very nice salads for family holidays, nothing that really says wow, I could never do that though.
My cooking tragedies
No huge tragedies either...well once I was making cornish hens for thanksgiving in my 20's pre husband and kids...and I dumped them on the floor as they came out of the oven. We just washed them off and they were fine! ha! I am forever mixing up baking soda and baking powder. I've come to think it doesn't matter between the two..and just add the other if I mess it up!
Recipe Reviews 4 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
Changes made: substituted Crisco for butter and added only ONE egg, due to what I had in house. Results: AMazing the best cookies I've ever made. They looked just like professional bakery cookies, they were light crispy, yet chewy and soft in the inside. I think next time I will add chunck chocolate chips and try this recipe with my substitutions to see the second time is also amazing! thanks for posting!

0 users found this review helpful
Reviewed On: Aug. 6, 2012
Enchiladas Suizas
This is absolutely resturant quality recipe! I had cooked up a big pork roast the night before for 10 hours low heat in the crock pot. The next day I shredded it with forks, and added cold salsa verde ingredients to the pork in the morning to save time. At dinner, I made more salsa verde sauce for dipping the tortillas and to cover them lightly with it like the recipe says. I wasn't going to fry the tortillas but after I did, I see that this is key to the great texture. Aslo, I wouldn't not leave out the heavy cream this really added to the flavor. It does look like it will be too much wet...but the cream settled perfectly on the bottom and made a great sauce while the top was more cheesey and harder texture. The garnishes were perfect, and combining spanich rice, and refried beans, and authentic chips ( don't settle for the brand name chips) it was like eating out...and saving a ton of money! It'd be a great recipe to use for a night of margaritas with friends and family. I am wondering how i can make this ahead and freeze it. Probably make it all up...and then pour the salsa verde and cream over it just before it's put in the oven???

1 user found this review helpful
Reviewed On: Jul. 27, 2012
Big Soft Ginger Cookies
The BEST EVER! I've made numerous ginger molassas cookies before and somehow none as good as these. I made these with my two girls ages 7 and 5. We measured everything exactly as it was called for. ( I am one for following a recipe to the letter the first time I make it). I will admit that rolling the dough into balls was tricky as it was sticky, however my 5 year old could do it just fine. I am glad I didn't add more flour. It would have mutted the wonderful spice flavor of these! My kids who dislike these kind of cookies LOVE them!. Some I baked for the time that it called for and they turned out delicious soft and chewy, some I baked for twice as long, and got a nice browned crispy, but not burned, biscuit type of cookie that was equally as good. Thanks for sharing. This is a keeper!!!

1 user found this review helpful
Reviewed On: Jan. 13, 2012

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