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Chicago, Illinois

Member since Jul 2007

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Reviewed Monster Cookies

Dec 5, 2012 in Food Network Community Toolbox on

I thought these were really easy to make and taste delicious! I did find that I had to bake mine much longer. More around 14 minutes but once I got the timing right they turned out great. Mine didn't spread much at all so they were very small but still tasty!"

Reviewed Sour Cream Mashed Potatoes

Oct 14, 2012 in Food Network Community Toolbox on

Delicious! And so easy to make. I only have around 2.3 lbs. of potatoes so cut down the amount of milk (I used half-n-half), butter and sour cream and it turned out perfectly. I agree with Ina that the yukon gold potatoes do make the best mashers! Will definitely make these again!"

Reviewed Company Pot Roast

Oct 14, 2012 in Food Network Community Toolbox on

This recipe is fantastic! I don't cook a lot but had been craving a pot roast so decided to give this recipe a try...and I'm so glad I did! It's really quite easy to put together, even for the most basic of cooks like myself. I ended up buying two 2lb. Choice Chuck roasts as that is why my grocery store had so it didn't take quite the 2.5 hours"

Reviewed Mocha Chocolate Icebox Cake

Jul 5, 2012 in Food Network Community Toolbox on

I'm not a big fan of coffee but this recipe looked too easy and tasty to not try. I'm glad I did. It was very easy to make and everyone at the bbq I took it to absolutely loved it. One tip- the layers of cream between the cookies can be thinner than you think. I used too much for each layer and only ended up with 3 layers of each in a 9 in. ro"

Reviewed Beef Bourguignon

Dec 19, 2011 in Food Network Community Toolbox on

I made this for my family Christmas dinner and it turned out great! I bumped the heat up to 275 and it was done in about 90 minutes plus the simmering on the stove. Would have liked to let it cook longer so that the "gravy" thickened up a bit or maybe adding more of the butter/flour mixture would have helped. I would also add more carrots next...

Reviewed Cucumber Salad

May 24, 2011 in Food Network Community Toolbox on

Delicious! I followed someone's suggestion from another review to triple the dressing and it was fantastic! I also think next time I'd cut the cucumbers thicker and leave some of the skins on. A trick for this is to take a fork down the sides of the cucumber to create "stripes". I think it'll make for a prettier, more colorful salad."

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