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pegsmiley1_12356190

Renton, Washington

Member since Nov 2009

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Reviewed Moist and Easy Cornbread

Mar 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is my go to recipe for cornbread. It is always moist and delicious! With all that butter, how do you go wrong? It is versatile too. Sometimes I add jalapeno and sometimes I add creamed corn depending on my mood but usually I make it just the way it is and serve it with fresh made honey butter! DELLLIIISSSHH. Also makes excellent muffins. I to"

Reviewed Smoked Ham with Sweet Holiday Glaze

Oct 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

I woke up this morning wondering what to do for dinner and as I was looking thru the circular for my weekly coupons I kept seeing hams on sale throughout the papers and knew that I had to make this ham!

I made it last year for christmas and it was deeeelish!!!! I did not pre-season and wrap the ham oops. I tend to fly by the seat...

Reviewed Smoked Ham with Sweet Holiday Glaze

Oct 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

I woke up this morning wondering what to do for dinner and as I was looking thru the circular for my weekly coupons I kept seeing hams on sale throughout the papers and knew that I had to make this ham!

I made it last year for christmas and it was deeeelish!!!! I did not pre-season and wrap the ham(oops)I tend to fly by the seat...

Reviewed Smoked Ham with Sweet Holiday Glaze

Oct 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

I woke up this morning wondering what to do for dinner and as I was looking thru the circular for my weekly coupons I kept seeing hams on sale throughout the papers and knew that I had to make this ham!

I made it last year for christmas and it was deeeelish!!!! I did not pre-season and wrap the ham(oops) I tend to fly by the seat...

Reviewed Sausage-Stuffed Mushrooms

Nov 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this recipe several times. I have tried it with Sherry and Marsala wine but I prefer Marsala. My only variation is that I use hot sausage and I remove the stems and ribs from the mushrooms to add more room for that wonderful filling. Always a bit hit and requested over and over again. Thanks Ina!!""

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