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	Featured Cook POCHICKA Cooking Level: Expert Home Town: Westfield, New Jersey, USA Living In: Duluth, Georgia, USA
About me: I love to cook and would do it 24/7 if I could, well that and eat! My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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chrismturner

Cooking Level: Expert

Home Town: Duluth, Georgia, USA

Living In: Spring, Texas, USA

About me: After losing 100 lbs. by changing my lifestyle and eating habits I really started paying omre attention to what I'm putting into my body. I love to cook and to have my family in t…
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Joni

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Duluth, Georgia, USA

About me: I cook for my church as my profession, but don't consider myself a professional! I take ordinary home meals and turn them out for 100-500 people. Allrecipes sure makes that easier!

Lori

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Lawrenceville, Georgia, USA

About me: I am happily married to my high school sweetheart for 14 years this year. I am a stay at home-homeschooling mom of our 3 boys. I have recently become vegetarian for many reasons…
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Megan's Granola

Reviewed on Aug. 29, 2008 by chrismturner

This was a great and easy recipe. I love the nutritional value of the whole grains. This made a HUGE amount of granola, which I love! I would offer a couple of suggestions: First, stir in the vanilla to the syrup after it has come to a boil. Remember to take it off the heat and be careful of any splatter from the alcohol cooking off. This will help retain that yummy vanilla flavor. Second: Add the Cinnamon to the dry ingredients instead of the syrup. Don't be afraid to mix everything up in an oversized bowl with your hands before the hot syrup goes in, a great way to involve the kids in the kitchen . . . I used my 12 qt. stock pot. I love this on yogurt, as a cereal, or in cookies! It was so easy and forgiving. I also added shredded coconut for texture and flavor. Thanks for a great recipe!

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Addictive Sweet Potato Burritos

Reviewed on Jul. 20, 2008 by Lori

Mmm, delicious! Of course I modified the recipe a bit for my own tastes and they were superb! I used canned black beans instead of kidney & I did put them in the food processor first. For those that said there was something missing...I threw in a chopped jalapeño pepper to the bean mixture and pureed it along with the beans. I too didn't use all the water called for and I also mixed the bean and potato mixture up together before making the burritos. I made these into 8 huge burritos and put them in a 11x13" casserole dish and covered them in enchilada sauce and a nice layer of cheese. I chopped up some fresh cilantro just before they were finished and sprinkled it on top. Even my picky kids gobbled them up and wanted more! I'll definitely make these again!

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