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ANGLBLUEYES21

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA
Living In: Auburn, Washington, USA
About me:
 I am a single mom, going back to school to be a vet tech, but I LOVE to took, especially for people who love to eat. I like new things, and experimenting with old recipes.

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Christine

Home Town: Auburn, Washington, USA
About me: Family of 2 adults.

heather

Cooking Level: Beginning
Home Town: Auburn, Washington, USA
Living In: Hutchinson, Kansas, USA
About me: I am 31 years old and a mom of three boys ages 14, 13, and 11. I am always on the go and am not very good and thinking up stuff to cook. I am on here to find new ideas and recip…
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Photo by Sian

Sian

Cooking Level: Expert
Home Town: Villa Park, California, USA
Living In: Auburn, Washington, USA
About me: I have recently lost about 57 lbs by using a mostly protein diet. I also quit my job back in April and have not been able to find another. Unfortunately, in late August, my husban…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.

Beth's Spicy Oatmeal Raisin Cookies

Reviewed on Jan. 5, 2009 by EMERALDCITYJEWEL
Very good. I used dark brown sugar and enjoyed the deeper flavor that sugar brings. Didn't use raisins since I wanted my toddler to eat these too. Good snack for him - I also used "white whole wheat" flour from King Arthur flours. Really tasty. If you don't use part crisco don't be surprised if they taste and texture is different. Crisco esp. lends a different texture to cookies than butter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.

Crustless Spinach Quiche

Reviewed on Jan. 2, 2009 by Sian
Pretty good - 5 eggs would be better (I only had 4) and possibly a bit less ricotta and more shredded cheese. Some sausage would be great too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Tangy Honey Glazed Ham

Reviewed on Dec. 27, 2008 by Lovada
This is soo good. I love the tangy flavor to it. Everytime I make ham using this recipe the ham is always gone first. Thanks for a great recipe.
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