jenny662

I have been cooking for over 30 years, and learned most things from my mother, who is an excellent cook. I am looking forward to teaching my young son to cook. As I like to say, "If you eat, you must learn to cook."
Play Dough Cookies
Rating: Unrated
jenny662's rating

I made these last night, and they are very good. Nice mild taste. They look festive! Others mention they are like sugar cookies. I think they are much closer in taste to spritz cookies. I cooked them so they were very lightly crisp on the edges, but chewy on the inside. Just the way we like them. Very filling, though. I can do some major damage on a bag of Chips Ahoy, but could only do 3 of these when my snack-o-meter dinged. Do not try and make these without a good supply of ice cold milk. You'll tank me for that tip later!

Pork with Linguine and Blue Cheese Mushroom Sauce
Rating: Unrated
jenny662's rating

I really liked this recipe, but I think it would be even better with the addition of a splash of wine in the sauce. I also think this would be really good over rice. Alas, I won't get to try those suggestions. Even though my hubs likes blue cheese, he hated this recipe, and has threatened to make his beefaroni if I ever make it again. I'm not taking any chances!

Clone of a Cinnabon
Rating: Unrated
jenny662's rating

These were very good! The dough is dead-on. The filling did not amount to enough seepy-goodness for me, so I'll have to see how the other reviewers did it also for some hints. 2 hints for you all: First, use the BEST cinnamon you possibly can. If you can get it, Cinnabon sells jars of their cinnamon that you could use in this. I used Penzey's, and although it was very good, there just is NO COMPARISON to Cinnabon cinnamon. If I could buy cases of the stuff, I would be a very happy camper. Number two: the "secret" ingredient in the frosting that will make it match theirs almost perfectly, is the addition of a few drops of lemon juice. If you made the frosting and thought it was close, but something was missing, there it is. Try it!

Pleasant Pork Chops
Rating: Unrated
jenny662's rating

This was excellent! This one's going on regular rotation! I made very slight changes: I went with a 75%/25% mixture of chicken broth and white wine. I warmed the mixture in the microzapper and let the bay leaf float in it. I used half butter and half bacon drippings to prevent burning. Quickly sweated the garlic and onion, spooned out from pan, leaving the flavored oils. I cooked the pork chops until an internal temp of 140 degrees (about 10 minutes), plated, and covered with foil and a towel while I finished the sauce. Then deglazed the pan with the broth mixture. Put the garlic mix back in and added the spices. I did reduce the amount of paprika to about 1/2 tsp, added the salt & pepper to taste at this point, added a big pinch of cayenne. Let it reduce, cooled, added the sour cream and served over mashed potatoes. Oh yeah, mashed potatoes are required! You don't want to lose all that sauce! Thanks for offering it to us!

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Garlic Basil Mashed Potatoes
Rating: Unrated
jenny662's rating

Very good recipe! The flavor was very good. Not overpowering, just a yummy background. The only changes I made were to use fresh minced garlic rather than the powder, plus I added about 1/2 tsp. of horseradish. Since smooth, non-lumpy mashed potatoes are a sacrilege in our house, I combined the ingredients in a bowl, plopped them on top of the hot cooked potatoes and hand mashed. This one's going in my cookbook for regular rotation. Thanks for sharing it!

Cheesy Potatoes
Rating: Unrated
jenny662's rating

We really liked this recipe. Simple, easy, and flavorful. Just the way we like it. The only differences I did was to cube the potatoes instead of slice them (much easier to stir later), and to sprinke on the cheese after the stir instead of in the beginning, so it was nicely layered on the potatoes. This one will go into regular rotation!

Momma's Wine Cake
Rating: Unrated
jenny662's rating

I have never tried a wine cake, but it sounded interesting. This is very good! I'm eating some right now. I used cooking spray in the pan and used the cinnamon-sugar. This gave a nice crispy crust on it. (I also added 1 tsp. of cinnamon, just because we love cinnamon.) The crunchy crust in combination with the soft, tender center was a nice contrast. The wine added a very slight background flavor. This recipe could be the springboard for many variations. It really does scream for the addition of fruit & sauce of any favorite flavor, and I would highly recommend planning on adding it.

Crescent Bacon-Cheddar Pinwheels
Rating: Unrated
jenny662's rating

These were very good. I made a double batch as a party take-a-long. I think everybody liked them, as they were gone pretty quickly. I only did two changes- I sprinkled on about 1/3 cup total finely minced leftover ham with the cheese. (A very good addition, by the way! I think it made the difference between this recipe being just good and REALLY good.) We find that cooking crescents to browning always makes them taste burnt to us, so we only baked them just through so they were still soft all around. They were good hot AND cold later from the buffet. I also used a ruler to measure the size, and rolled and folded the dough between two sheets of waxed paper, to the correct size listed. This helped significantly to make the cut lines disappear, and made the dough much easier to handle later for rolling up. I used a very sharp knife to cut them right away, and had no issues. Next time, I will add just a little bit, not a lot, more dressing and cheese.

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Microwave Mississippi Mud Cake I
Rating: Unrated
jenny662's rating

I made half a batch to try this one out. Everything cooked very well, the consistency was good, it was pretty easy to make. All good points. I'm giving it 4 stars for those facts. We did NOT like it for only one fact: It was mega- hugely- super- SWEET! Just way too much for us. I guess we should have figured that out in the beginning considering the full batch uses 6 CUPS OF SUGAR! Wowee! Other people may love super-sweet things, but we don't. I'm not going to take off points for personal preference, as that's not fair. But I don't think we'll make it again.

Pillow-Soft Dinner Rolls
Rating: Unrated
jenny662's rating

These are wonderful! I followed the ideas other people suggested, added about 50% more sugar, a little more salt, split shortening and butter, and instead of plain water, added buttermilk powdered mix to it. I made half a batch and used one envelope of rapid rise yeast. (15 minute rest followed by shaping and a full rise) Added just enough flour to knead well, but still somewhat sticky. Brushed on melted butter after baking. I'm eating one right now. This is the third half-batch I have made. (upon request!) They are definitely soft, yet dense in texture, heavy in the hand, with a superb aroma. Reminds me of an egg bread or a potato bread with a slight wispy scent of pretzel somewhere in the background. Hard to describe here. A thin crispness on top when baked fresh that develops into a nicely even perfect texture from top to bottom the next day. (Definitely better the next day!) You barely have to chew them. We may have slightly underbaked them, which actually makes them even better, we think. All they need is a few seconds in the microzapper and a bit of butter for full enjoyment. Considering how big of a hit they are so far in this house, I am sure we will be making them far into the future. Thanks for sharing!

Cheese Stuffed Mushroom Appetizer
Rating: Unrated
jenny662's rating

I AM THE OP. I made these recently and have some notes for you all. (1) The recipe was changed from original for some reason when posted here by AR. You only need one large skillet. Use half the butter, cook half the caps, removing those that are done, adding more butter and cooking the rest. Do not overcook or they become mushy. Keep them somewhat firm. (2) Neufchatel is a type of cream cheese with a milder flavor and sold right next to the regular c.c. in the store. (3) To make a thicker filling, add a tbsp. or two of plain breadcrumbs, not egg white. (4) Do not overlook the step of adding the finely chopped raw stems to the filling! This gives it more body and a bit of texture, and helps to thicken it up a little. (5) I used a cookie press and a very large star-type tip to fill the caps. Much faster, easier, and nicer looking. (6) I tried something new--After cooking and draining all the 'shrooms ("cup" down in the colander, by the way) I put the drained juice back into the hot pan along with whatever juices were still in the pan from cooking. I lowered the heat and simmered and reduced it until dark and slightly thick, about 5 minutes, stirring constantly. I added 2 tbsp. of butter and the garlic and continued with the recipe. It made them very savory with a concentrated mushroom flavor. Try it both ways and see which you like better! Enjoy!