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Molly's Mom

Cooking Level: Expert

Living In: East Hartford, Connecticut, USA

About me:
I am a 40 year old mother of one, Molly, she is four years old, yes, I had her late in life. I love to cook and must admit I am very good at it...it gives me a good feeling to cook for people and watch them enjoy my food. I tell my daughter that my food is so good because I cook with love :-)

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Ohcoconut

Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA

Living In: East Hartford, Connecticut, USA

About me: I love fresh food, fast food, fancy food, comfy casual - I can enjoy and appreciate it all. At least I try! I will always adventure with my tastes but my favorites hold true. (Mex…
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wordzmaker

Cooking Level: Expert

Home Town: East Hartford, Connecticut, USA

Living In: Grants, New Mexico, USA

About me: I have recently started a small, from home, baking and cooking business. It is in it's fledgling stages but I'm hoping to build it up; people do seem to like my cookies, pies and …
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Marybeth

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: East Hartford, Connecticut, USA

About me: I started cooking so that I would be able to control what I put in my diet. I prefer to make things from scratch, and I love to learn new things-especially about cooking!!! I fe…
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Newest Reviews

Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

Reviewed on Oct. 23, 2008 by Marybeth

This was very tasty!! My boyfriend made a creamy asiago sauce to go with this recipe, but it really didn't need anything. Will definitely make again.

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Lemon Garlic Tilapia

Reviewed on Oct. 15, 2008 by Marybeth

This recipe was great!!!! So light and healthy, and incredibly easy to make. My father caught some striped bass, so I made it with the freshly caught fish. Even my nephews liked it!!!! They both took seconds!!!

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Vanilla Crepes

Reviewed on Sep. 7, 2008 by Ohcoconut

I came onto allrecipes and this was the front page. I immediately had a craving for crepes and decided why not! I followed other's suggestions and sifted the flour and had no issues with lumps, increased the milk to 1 3/4 cups to make the batter thinner, and I used 4 tablespoons of butter and had no issues with them coming out greasy. They came out very tasty, served with butter and powdered sugar, vermont maple syrup, fresh musk melon and baked ham. I was pretty satisfied!

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