kelcampbell Profile - (1963387)


Home Town: Smiths Falls, Ontario, Canada
Living In: Kemptville, Ontario, Canada
Member Since: Dec. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Camping, Reading Books, Music, Charity Work
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Buttery Rolls
Red Skinned Potato Salad
Linguine with Seafood and Sundried Tomatoes
Mashed Potato Quesadilla
Country Fried Steak and Milk Gravy
Fluffy French Toast
Blueberry Muffins II
About this Cook
As with anything - practice makes perfect and this is my philosophy for cooking. I am a a mother, wife and work full-time outside the home - life is busy, but I always find time for my
My favorite things to cook
I like to cook almost anything - although baking isn't really a favorite. My mother was an extraordinary cook - she was known for it and my grandfather was a chef, so cooking is in my blood. I wouldn't say there is one thing to cook that is my favorite - but I love a challenge and I like to ensure my children are aware of the diversity the culinary world has to offer. As my nine year old son says..."you eat with your eyes first"
My cooking triumphs
Truthfully, I consider anything that my children will willingly eat as a triumph! We love to entertain, so for me, it is the most satisfying thing to cook a delicious meal for people we care about and have them enjoy it. Good food, good wine and good friends - this is what life is about.
My cooking tragedies
I'm not sure I would call it a tragedy, but we were hosting a family dinner for about a dozen people, I decided to serve "Foolproof Rib Roast" from the Allrecipes library. This recipe requires the standing rib roast to stay in the oven for 4+ hours - without opening the door! I forgot about this small detail until it came time to roast vegetables and bake appetizers and I realized I couldn't use my oven! Needless to say, our neighbor graciously agreed to let us use their oven!
Recipe Reviews 630 reviews
Real Southern Peanut Butter Pie
I made this pie for international Pi Day and the end result was pretty good! I followed the recipe pretty closely, but had to make a few changes to the custard element of the recipe as it was not nearly thick enough. After the custard was complete, I realized it was too thin, so I added about 2 Tbsp of custard powder to 1/4 milk and added that to the hot custard and continued cooking until it was the desired consistency. Although the recipe doesn't state, I allowed my custard to cool to room temperature before pouring over the peanut butter mixture. From there, I followed the recipe exactly and the end result was delicious!

0 users found this review helpful
Reviewed On: Mar. 14, 2015
Chef John's Smothered Pork Chops
My hubs made these pork chops for dinner last night and although they were decent, we didn't love them. We followed the advice of another reviewer and increased the onion to two large and dredged the pork chops lightly in flour before frying. I enjoyed the unique gravy made with buttermilk, but in the end, the flavours were just ok.

1 user found this review helpful
Reviewed On: Mar. 4, 2015
Sturdy Whipped Cream Frosting
As I was getting ready to frost my daughter's birthday cupcakes, I was informed by my newly minted 7 year old that she no longer likes the usual buttercream frosting that I use. With literally an hour to go before a gaggle of little girls show up for her party, I had to scramble to find a new frosting recipe - and this is where Sturdy Whipped Cream Frosting comes in. I whipped this up in a matter of minutes (pun intended!) and it turned out like a dream! I could easily pipe this on cupcakes with little difficulty (and I am far from a pro!) I followed the recipe exactly with the exception of adding about 1/2 tsp of salt to round out the flavor and the end result easily covered 24 cupcakes with frosting piled high. Thanks so much for a great recipe - this might be my new go-to!

0 users found this review helpful
Reviewed On: Feb. 3, 2015
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