1Cat2PupMom Profile - Allrecipes.com (19500142)

cook's profile


Home Town: Whittier, California, USA
Living In: Ohio, USA
Member Since: Oct. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Gardening, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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Recipe Reviews 7 reviews
Sturdy Whipped Cream Frosting
This frosting is awesome! I used it on chocolate stout cupcakes, piping it on using a ziplock bag I'd cut a corner from. The flavor is great, not too tangy from the cream cheese, and the texture is perfect. It held up well to simple piping and would be very easy to spread as well. I especially love that this recipe doesn't start out calling for a huge amount of sugar! I used powdered because the granulated I have on hand at the moment is a bit coarse and I was worried about it giving the frosting a grainy texture. I did add more than the 1/2 c called for, probably more like a full cup, but it still isn't overly sweet. I will definitely be using this frosting again!

1 user found this review helpful
Reviewed On: Dec. 18, 2011
Meatball Nirvana
The name of this recipe is SPOT.ON. These are absolutely DELICIOUS!! I did make a few changes and doubled the recipe because I'd bought 2 lbs. of ground beef/pork/veal. Since I only had one slice of bread on hand, I tore it up and figured it to be about 1/4 c. when crumbled. I then supplemented with 3/4 c. oats and added both to the food processor so I wouldn't have big oat flakes in the meatballs. After emptying the bread crumbs/oats, I added 2 cloves of garlic and the roughly chopped onion to the food processor to get a nice mince. I sweat that in 2 Tbs. olive oil over medium heat for about 5-7 minutes. Removed from heat and let cool a few minutes, then mixed in the bread/oats. From there, I followed the recipe directions for mixing and baking, turning the meatballs half-way through baking. I hadn't eaten lunch yet when they came out of the oven and was tempted to stuff myself silly with meatballs! YUM! Finally a meatball recipe that reminds me of my Italian grandmother's. Thanks LTH!

1 user found this review helpful
Reviewed On: Nov. 27, 2011
Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
This is great exactly as written, but I found that I really like the little kick that Worcestshire sauce & dry mustard (see "Bill's Blue Cheese Dressing") bring to the dressing. I add those seasonings to this recipe & it truly is the BEST! I use fat-free plain Greek yogurt in place of sour cream & canola oil mayo. Still rich & creamy, but a little less fattening. YUM!

3 users found this review helpful
Reviewed On: Oct. 30, 2011

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