Wendy Dawn Profile - Allrecipes.com (1997143)

cook's profile

Wendy Dawn

Wendy Dawn
Home Town:
Living In:
Member Since: Jan. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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"Surprise Me"
About this Cook
Southeastern girl, mother of three tween-agers (twenty-something), love my kitchen. Love to grocery shop and coupon. Camping and camp cooking is a favorite.
My favorite things to cook
Love to create dishes out of leftovers and minimal ingredients to choose from...some of my family favorites have been discovered in this manner.
My favorite family cooking traditions
At Christmas, the guys tend to the bird, while the ladies are preparing the sides...so I always choose a task close to the carving station so I know when they are removing the skin for carving...yummmm!
My cooking triumphs
Catered my sister's wedding solo for 125 ppl. Never fed that many by myself. (I'm not a caterer, just a country girl who knows how to feed a family.
My cooking tragedies
Burnt the pork chops on one side when my sons friend came to a sleepover. It was so funny. I was embarassed, until he said "Wow ma'am, these are some really good chops, you don't burn stuff not even half as bad as my momma". What a belly full of laughs we had that supper.
Recipe Reviews 21 reviews
Extreme Chocolate Cake
I followed the recipe exactly, until I got to the milk. I used 1/2 cup heavy whipping cream and a 1/2 cup milk (my on hand ingredients). I also used butter instead of oil. Although the pans were oiled and nonstick pans, there was still an issue with depanning--the bottom layer of each cake layer just did not want to release. I ended up with, well, with a chocolate bomb. It tried falling part, so I used the frosting like glue. Other than that, great tasting cake.

0 users found this review helpful
Reviewed On: Feb. 25, 2015
Homemade Butter
Quick, easy, so worth it! I saved the spun out milk and used it for other recipes. Nice touch! I dont think I will purchase butter again, since I usually have heavy cream on hand. Thanks for the life changing recipe. I used a standing mixer.

3 users found this review helpful
Reviewed On: Feb. 11, 2015
Boneless Buffalo Wings
I loved this recipe. EXCEPT for the texas pete. We used Lousiane Hot Sauce the second time we tried it and liked the flavor much better. I find there is more flavor in Lousiane and less of the bitter after taste of texas pete--and I'm from the Carolinas where we like a vinegared hot sauce). This altered sauce also makes a nice breaded chicken breast sandwhich.

2 users found this review helpful
Reviewed On: Nov. 5, 2011

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