KDA949

I live in Sunny Southern California with my DH and two daughters. We live close to the beach and spend a lot of our free time there. We also do a lot of camping together.
I enjoy cooking (with a glass of wine in hand, of course!) and although I don't think of myself as a great cook, people alway compliment me on it! One thing that always amazes people is that I have no problem cooking for 50-70 people and it's often times mostly recipes I have not made before (I cheat and use all the 5 star ones from here and recipezaar.com!).
Banana Pumpkin Bread
Rating: Unrated
KDA949's rating

Loved the flavor but I must have done something wrong when I baked it. I subsituted applesauce for the oil (and have never really had a problem with this before). I baked it for the right amount of time plus 15 mins and it still was not done in the middle (the edges were yummy though!). My daughter loved it. I will try it again with the oil next time.

Green Chile Frittata
Rating: Unrated
KDA949's rating

I love this!! It is so yummy but very rich! Everyone who tastes it loves it too ...although I haven't tried it on the kids. One of mine has true "gringo" taste buds and can't even eat salsa!

Local Kine Wontons
Rating: Unrated
KDA949's rating

These were very YUMMY! Made them for an Asia themed Bunco party. One of the other girls brought Cream Cheese Wontons from a local Chinese resturant and most people prefered mine!! I sort of halved the recipe on my own and used about a 1/4 of the waterchestnuts (not a big fan) but the crunch they gave really added something. I cheated when it came to shaping them because I have a wonton press. Don't own a deep frier or a thermometer to test the oil, but I fried them in 1/2 in of peanut oil in a high sided skillet over medium heat and it worked out fine. Very easy!! I also baked some in a mini muffin pan with the edges of the wonton wrappers sticking up in the air- they were OK (2 people actually prefered them this way)- I think I prefer my grease! I will definatly make these again! I may experiment with the recipe and try making a batch that has some kick to it. Thanks!!

Restaurant-Quality Baked Potato Soup
Rating: Unrated
KDA949's rating

I made this for a recent soup party. It couldn't be easier and everyone LOVED it! At step 3(when chopped up potatoes are added) I transfer it to a crockpot to keep it warm. I will make this again. I might try adding chopped ham???

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Flounder Mediterranean
Rating: Unrated
KDA949's rating

I loved this recipe!! I did change three things though- I used regular onion, a lot fewer Kalamata olives (I was afraid it would make it too salty), maybe half what it says- and fewer capers (about 2 Tbsp)- again afraid of the salt. Fish is so good for you but sometimes not the best tasting- this made it taste GREAT. I will be making this one again and again.

Cinnamon Rolls
Rating: Unrated
KDA949's rating

I thougth these were SO MUCH BETTER then Cinnabun. Much lighter in texture! I generiously buttered the pan and sprinkled it with a little of the brown sugar mixture so the bottoms would be gooey- next time I think I will add a little more. I followed other's recommendations and made the Clone of Cinnabun frosting (basiclly the frosting from this recipe without the milk added). And not being a big fan of nuts in my cinnamon buns, I left them out. I don't own a breadmaker but was able to make this anyway- I used my KitchenAid stand mixer but I'm sure you could knead it by hand. I added all the ingredents and used the dough hook to mix it for about 5-7 mins then let it rise until doubled and followed the rest of the directions from there. One hint for anyone who finds that their dough does not rise- when you make them again- put the yeast in then add the warm milk and the warm water (not hot), let it sit for a moment then add the remaining ingredents. These were so easy (just time consumming- like anything made with yeast) and so good- I will be using this recipe A LOT! Thanks for sharing.

Margaritas
Rating: Unrated
KDA949's rating

I think this is the ONLY way to make blended margaritas! They taste SO MUCH better then those made with mix from the bottle!! One quick tip for easy measuring that I use- I dump the can of frozen limeade in the blender, fill the limeade can 3/4 full with tequilla and the remainder full (1/4) with the triple sec, pour that in then fill the blender with ice. Turn on the blender and let the party begin! Much easier then using a measuring cup. If this is too strong then simply fill the can half way with tequilla and add triple sec to make the can 3/4 full.

Pecan Sour Cream Pound Cake
Rating: Unrated
KDA949's rating

I made this last night for a girls get together- no complains but not as many Uhh's and Ahh's as I usually get from Allrecipe 5 star desserts. There just was not a lot of flavor in it. Not that it was not very good- very moist and rich. I added some chopped pecans to the cake- not just the top. The glaze was sweet but had very little orange taste- and I used fresh squeezed OJ. Next time I think I might sprinkle brown sugar in the bottom of the pan with the pecans instead. And I will butter the pan better- although I buttered it well (a non stick pan) and floured it- almost the entire outer layer stuck. At least it did so uniformly! I will make this again to try it with some sort of brown sugar glaze but it was not a 5 star in MY book- but also not a flop.

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Best Carrot Cake Ever
Rating: Unrated
KDA949's rating

I was not thrilled with the results of this carrot cake. It was not bad- but not a 5 star in MY book. It was VERY dense! Reminds me of the little carrot cakes that you buy at the gas station -wrapped in plastic wrap with the sickeningly sweet frosting. Do you know the ones I'm thinking of? I did not change the recipe much- I used about half the raisins (there were still PLENTY) and threw in a small handful of coconut and a dash of nutmeg. I do have one helpful hint to anyone handgrating the 6 cups of carrots- don't be lazy like I was and use the baby carrots in the fridge instead of running to the store for the big ones! It took me a good 1/2 hour and a few fingernails! But that was my own fault. I will not make this again- I like my carrot cake lighter and fluffier than this dense, thick, like a rock in my tummy type.

Homemade Dumplings
Rating: Unrated
KDA949's rating

Made with the chicken and dumplins recipe. Turned out great! I added fresh rosemary to the dry ingredents instead of parsley flakes- yum!

Irish Chicken and Dumplings
Rating: Unrated
KDA949's rating

Like many of the other reviewers- family of 4 with 4 opions and 4 thumbs up (a really big thumbs up from my hubby!). My daughter said- "Mom, this is just like Thanksgiving in a bowl!" I did change a few things- but mostly beacause I didn't want to go to the grocery store. I only had one can of cream of chicken so I used one can of cream of mushroom too. I only had a bag of mixed frozen veggies (you know the kind-corn, green beans, peas and corn)- so I used that plus the fresh carrots. Only had one good onion left and 2 stalks of celery! But I did add - in addition to the poultry seasoning- fresh thyme and fresh rosemary and used fresh rosemary in the dumpling recipe (I used the "from scratch" one in the bread section- just type in "dumpling" in the search and choose only the bread section- it's the only one that came up! Super easy and YUMMY. It did benefit from more a bit more salt and pepper at the table, but it was REALLY YUMMY. Can't wait to try it again with all the onion and celery it is supose to have.

Pumpkin Crumb Cake
Rating: Unrated
KDA949's rating

I must say- I like the Pumpkin Crunch Cake a lot better. But it's still really good. I lost my version of the Pumpkin Crunch Cake and found this while I was looking for it. I though I would try it for a change. It was good, but not as good as the Pumpkin Crunch Cake- in my oppion. But I LOVE pumpkin and pumpkin pie and one of the reasons I like the other is that you can taste more of a pumpkin flavor. This tastes more like sweet crust with a touch of pumpkin- like I said- not bad, just not what I was looking for. My kids loved it though! My be a bit too sugury-sweet for my taste.

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