EMOM1955 Profile - Allrecipes.com (1943349)

cook's profile


Home Town:
Living In: Battle Creek, Nebraska, USA
Member Since: Feb. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Camping, Fishing, Hunting, Reading Books, Music
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About this Cook
I've been married to the same man for 35+ years. My 2 daughters are grown and I have 5 grandkids, 3 girs & 2 boys, all born in less than 3 years. I also had a son, he died after a car/bicycle accident when he was 12. I'm a former farm gal, and still love the outdoors. I come from a large family, for holidays it's normal for the hostess to cook for 45 or more people.
My favorite things to cook
Big meals for lots of people! I like making a variaty of things, and experimenting with new things.
My favorite family cooking traditions
Summer and fall canning and preserving. Grandma, Mom and my sisters and I would spend hours in the kitchen together, talking, laughing and having a good time despite the hard work. Grandma even taught me how to dance the Polka in the kitchen while we waited for jars in the canner. Grandma's gone now, but I still can & freeze every year, and now my daughters & grandkids get involved too. Sometimes we get together with my sisters & sisters-in-law, nieces and whoever else wants to join in and make a party out of freezing corn or making jelly, whatever is in season. All year long, when I get out a jar or package, I know I'm not only opening great food, but also great memories.
My cooking triumphs
I love it when I make a meal for a large group (I've cooked for up to 200 with little help) and everything comes out right and at the same time. The triumph I remember most was just a small group, when as a new bride I invited my in-laws over for fried chicken. I didn't know then yet that my mother-in-law was well known for her good fried chicken. After eating mine, my father-in-law told her she should take some lessons from me. While she was a little hurt at first, after a few bites, she asked what all I did to it, it really was better than hers. Another thing I'm proud of is that I've converted many liver & onions haters into lovers, including my husband. It took almost 10 years before he would even try it, but he even requests it now if I don't make it often enough.
My cooking tragedies
Too many to count! Chicken that was burnt outside and raw inside, steaks too tough to chew, a homemade pizza party when I forgot pizza sauce and had to make do with spaghetti sauce.
Recipe Reviews 9 reviews
Zucchini Pizza Bake
Have a ton of zucchini, and wanted to make something new. Hubby loved it, so made it when the grandkids were here for the weekend. Even the super picky one asked if he could take the leftovers home! I drained the zucchini in cheesecloth so I could squeeze the liquid out easier. I did vary the type of cheese to what I had on hand. A great recipe that can be easily changed to fit your tastes and pantry!

0 users found this review helpful
Reviewed On: Aug. 7, 2014
Dog Treats I
Our boxer Jocko will not eat other dog treats anymore! I use the peanut butter as suggested by another review. One thing, rolling them out to 1/2 inch is too thick, it should be more like 1/4 inch or you will end up with a treat that is to moist to store for long. For the critical review that mentioned the short shelf life, if the treat isn't dry enough, it will get bad fast, but if you roll it thinner and bake them till they're dry, they store fine. Can't give a length of time, because Jocko goes through them too fast to find out! LOL But when I make a double batch, they last 2-3 weeks just fine. I do mine at 1/4 inch thick, and bake for the max 45 minutes. I've used other types of cheese, whatever I have that's getting old in my fridge, and he loves them all. My daughter fosters animals for a local humane society, and now she makes these also for her always changing menagerie. Even some of the cats like them.

2 users found this review helpful
Reviewed On: Feb. 2, 2013
Christmas Pastels
This is my recipe, and I want to mention a few things I forgot when I submitted it. DON"T use sugar free gelatin! It will totally change the taste of the cookies, the same for using most sugar substitutes for the sugar in the recipe. Keep different flavors of cookies in different storage bags until ready to put them on a plate or whatever to serve, the flavors will mingle and make some interesting tasting cookies. Put them in an airtight container as soon as cool, or they will become quite crisp (unless you like crisp cookies!)

6 users found this review helpful
Reviewed On: Dec. 8, 2011
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I am married to my best friend and work at a job… MORE

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