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twinkermom

Long Beach, California

Member since Jan 2006

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Reviewed Blackberry Cobbler

May 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I made the mistake of not measuring my berries because I love blackberries, so it needed a longer cooking time, but my husband said "It's a keeper.""

Reviewed Foolproof Standing Rib Roast

Jan 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made it for the first time today and it's a keeper. My husband said "Dinner was insane". At the end of the 3 hours, mine was at 117, but hit 135 within 45 minutes of the final fire up time.""

Reviewed Pumpkin Gingerbread Trifle

Nov 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just made this and snuck a taste. WOW! I followed the advice of others and used whole milk for the pudding, and I added a shot of pure vanilla to the finished product. I used the Libby's Pumpkin Pie Mix, and yummy. In my trifle bowl, everything fit except 1/4 of the gingerbread.""

Reviewed Baked French Toast Casserole with Maple Syrup

Sep 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so easy and delicious. I've been eating it for days. The leftovers reheat and extend the enjoyment of the lucious breakfast casserole. I might try adding peaches or apples to it next time, but it is wonderful just as it is.""

Reviewed Overnight Cinnamon Rolls

Sep 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the best cinnamon roll recipe and easy to prepare. I tried a different recipe this weekend and needed to get up at 6:00 am to start the process and they were not as good as this recipe. It's great for Christmas, Easter, or any other special breakfast. I've made these several times with great success.""

Reviewed Lemon Curd Trifle with Fresh Berries

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this several times, and it is yummy. A word to those who said it takes longer to make the lemon curd, check the amount of lemon juice you use. After an unsatisfactory batch, I researched and the standard for lemons is 2 tablespoons of juice. Using this amount of juice I only cook the lemon curd for 10 minutes. I also added fresh ra"

Reviewed Dry Aged Prime Rib Roast

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Delicious, easy, and smelled wonderful while cooking. This will be our new Christmas main dish.

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