Morgan

I'm 25 years old and live with my boyfriend & our daughter. I've been cooking since I was very young. In high school, I decided it was what I really loved. I took all the home-ec classes available and watched the Food Network constantly, learning all I could. I graduated from culinary school in 2004. I had hoped to go for more schooling & eventually become a pastry chef, but plans changed. I still love cooking but it's hard to find a good job that won't take over your life and now with a daughter, I could never do that. I continue to expand my knowledge thru reading, cooking shows, and experimenting.
Cake with Buttercream Decorating Frosting
Rating: Unrated
Morgan's rating

This recipe was just what I needed! It was SUPER easy to make. I, too, was shocked at how much sugar it called for but I used all of it. And I have to admit that I usually HATE making icing due to the huge mess that ensues while measuring out powdered sugar. It was great to just buy bags by the pound and pour them in as it mixed with no measuring mess. Easy to make & perfect for decorating. I had no issues with it being too soft. If any icing sits out too long, it will eventually start to get soft. I just popped it back into the fridge for a few min. as needed. Super sweet - perfect for a kid's birthday cake. I'll definitely be using this again!

Easy Pleasy Mac N Cheesy - US Navy Style
Rating: Unrated
Morgan's rating

I love this recipe! It was so much easier to make than the usual mac & cheese with making the roux and all of that. I followed it exactly, but melted then velveeta and mixed all ingredients in a bowl, then added cooked pasta. I had a bad experience in the past where the cubed velveeta didn't melt all the way, and it wasn't good. It was super rich & creamy and I don't think it will be dry for leftovers like a lot of mac & cheese gets. Will definitely make again!

Simple Sweet and Spicy Chicken Wraps
Rating: Unrated
Morgan's rating

I thought this was a good base but I will probably make some alterations if I make it again. The honey wasn't very noticeable. I think I may add a little more in the future. Also, I think it would be better with sour cream as a base for the sauce. That's just my preference. It was good, as is, but I think the coolness of the sour cream would be great to balance out all the cayenne. This recipe has a lot of versatility.. the meat mixture would be a great switch from your usual taco meat or to throw on top of a salad.

Mama's Asian Chicken and Rice
Rating: Unrated
Morgan's rating

Fantastic recipe! I took another's reviewer's suggestion and used cayenne instead of chinese five spice. I didn't have any on hand and hate buying spices I'll rarely use. It was the perfect amount of heat and sweetness from the orange. Next time though, I won't cook the chicken for long before adding the sauce. It definitely doesn't need that if it's going to cook for 30 more minutes. It made plenty of sauce for me, but you could definitely double it if you prefer a lot. I used all but about a tsp of the slurry. I threw in fresh chopped broccoli for the last few minutes and served it over brown rice. Delicious!

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Tarragon Chicken Casserole
Rating: Unrated
Morgan's rating

An easy, delicious dish! My mom used to make this all the time. I got hungry for it and searched this site for it.. made it for the first time myself tonight. Incredibly easy to put together, very quick and inexpensive. It tastes great reheated too!