runzwitsizrs Profile - (1989298)

cook's profile


Home Town: Swisher, Iowa, USA
Living In:
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Healthy, Quick & Easy
Hobbies: Gardening, Walking, Music, Charity Work
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me in Jamaica
About this Cook
I work as a Respiratory Therapist in a large hospital. Married since 1985. Two kids who love to eat! Daughter is rather picky about calories (as any 20 yr old would be) and son eats everything! Hubby is a meat and tatoes kind of guy, but does enjoy 'mixin it up' now and then.
My favorite things to cook
I love to make Chicken Enchiladas, pasta dishes, salisburry steak from 1/2 lb. hamburger (and it feeds a family of 4!!)...all sorts of things. I also like making cookies
My favorite family cooking traditions
Carmels at Christmas...Pasta salad for Easter and picnics...
My cooking triumphs
My cooking tragedies
OMG....When I first got married, I thought it would be so easy to make those hot dog things with the bread on the outside....I used a loaf of frozen bread dough for 6 hotdogs, and I laughed my arse off when they came out of the oven looking like the bread completely swallowed up the dogs! I took a picture of my family's reaction.....and it is, to this day, one of my most favorite pics of them.
Recipe Reviews 16 reviews
Mexican Style Cornbread
Gave this 5 stars because it is delicious! The only changes I made were that I used about 2 1/2 Tbsp chopped jalepenos from a jar, (not fresh),and increased the corn meal to 1 1/2c. (only because I had just a little tiny bit of cornmeal left, and I wanted to use it up.) Therefore, I increased the creamed corn to 1 1/2c (to make up the extra moisture from the additional corn meal) and, as others had suggested, I mixed all the cheddar into the batter at once. I baked this in a greased 9X9 pan for 30 mins. Served it with honey butter and a bowl of chili. Mama happy!

2 users found this review helpful
Reviewed On: Oct. 13, 2013
Wonderful Banana Cake
I took the suggestion of B_32 and made this with a butter pecan cake mix and lemme tell ya. It was fabulous! I took it to work and brought none of it home to my dear hubby. (and man,was he bummed!) I did two things slightly differently. I used 4 smashed bananas (because that's what I had on my kitchen counter) and I cut the amount of water just slightly. I also baked it for appx 35 mins as directed on the cake mix box, and watched it carefully for doneness. There's no way that I'd bake this cake for the amount of time that the recipe calls for. It would be overdone for sure. Frosted this with a simple cream cheese frosting and sprinkled it with toasted walnuts. New favorite go-to recipe for overripe bananas.

0 users found this review helpful
Reviewed On: Oct. 1, 2013
Sausage Pasta
I made this recipe but made a couple teeny tiny little changes. First thing was I doubled the tomatoes. I used a 28 oz can of plain ol' petite diced tomatoes. Second, I cut the cheddar cheese to 2 cups, which was more than plenty for this dish. And third, I drizzled a couple tablespoons of extra virgin olive oil over the whole thing just before serving. This dish was simple and YUMMY! My adult daughter, who won't eat anything pork, loved it. It's surprising how delicious this is with only these several ingredients. The olives are a great touch.

0 users found this review helpful
Reviewed On: May 25, 2013
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