Recent content by ReKop

Addicted(sadly) to Jersey Shore. Gotta represent the hometown.

Thanks!

Check out this recipe for the molasses choco chips-I opted out of the walnuts in mine-Chocolate Chip Cookies With Molasses « Cookie Madness

RD can you explain "shredded zuccini"? Would you shred it on like a cheese grater(sp)?

Shel-First off, I ALWAYS line the cookie sheet with parchment paper. It keeps the bottoms of my cookies from burning and sticking to the cookie sheet. Second, if you're in the market for chocolate chip cookies, try a reciepe with molasses in it. The molasses gives the cc cookies a rich flavor...

Reheating Zuccini casserole I made yesterday (which I got the reciepe for from DC) and also Pasta Fagoli(sp) soup (reciepe from DC as well).

Sounds delicious. Adding to my "must try" list.

Re is the first two letters of my first name and Kop is the first three letters of my last name. Which makes me ReKop.

I use a small kitchen aid hand mixer. It's great because it has seven different speeds and since it's small it's easy to store. And the plus side...it's pink!

Kadesma, thank you so much! I'm looking forward to trying it! I really appreciate everyone's help today!!

GrillingFool-That sounds delish. And finding something "different" was exactly why I didn't want to ask his mom for her recipe. I want a sauce of my own. And really I'm looking for a sauce I can use for everything from macaroni or stuffed peppers.

Dave and Andy-It probably wouldn't have been a bad idea to just admit it and ask her for help, but the problem is, is that I'm not a huge fan of her sauce. I think it needs more flavor so I set out on the journey to find something I prefer.

I know, I've googled it a hundred times...the problem is, I don't know how to tell which ones are good and which ones aren't. I want something really authentic. Not spicy, not watery, but not REAL thick either.

Any guidance on how to cut the size down?

Can't wait to try it! Thank you!!