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Jiddy

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA
Living In: Fort Riley, Kansas, USA
About me:
 Army wife, homeschool mother of 2 and a massage therapist. Love working out in my free time, have to keep that extra cooking from showing up in all the wrong places.

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Jennifer

Cooking Level: Intermediate
Home Town: Chicago, Illinois, USA
Living In: Fort Riley, Kansas, USA
About me: I really enjoy spending time with friends and family, and it always seems like the best get togethers are always centered around some type of food! Just recently I went back to s…
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cdenson

Cooking Level: Beginning
Living In: Fort Riley, Kansas, USA
About me: Army wife, full time homemaker and homeschool teacher (aka Mom!)
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BIGP88

Cooking Level: Beginning
Home Town: Houston, Texas, USA
Living In: Fort Riley, Kansas, USA
About me: I'm 20 years old, married for almost 1 year. Just started cooking and loving it, learning a lot of new things and hoping to never stop learning.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

Unbaked Chocolate Oatmeal Cookies

Reviewed on Nov. 27, 2007 by Kat Dugat
I have always loved no-bake cookies. I mixed the cocoa powder in with the sugar to avoid any clumps before heating it, and I added about 2 tbsp. corn syrup before boiling. I also learned in the past that you have to make sure not to under-cook these.
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Chantal's New York Cheesecake

Reviewed on Sep. 28, 2007 by Kat Dugat
Apparently this came out great, but I never got to try it because it was all gone by the time I had a chance to get a slice! I did swirl some melted strawberry jam in to the top and also topped it with fresh strawberry slices that I had dipped in a bowl of sugar-water. I only heard good things about it...
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Peanut Butter Mini Muffins

Reviewed on Sep. 28, 2007 by Kat Dugat
I made this recipe this morning and it turned out great. I used 1/2 cup crunchy peanut butter and 1/4 cup creamy. I also made these in normal muffin sized cups, and baked at 325*f for about 20 minutes(ish) and got about 15 normal sized muffins with filling the cups about half full. I had also mixed in mini-reeses pieces in stead of chocolate chips.
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3 users found this review helpful

 
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