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Spartanburg, South Carolina

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	Featured Cook Heather Cooking Level: Intermediate Living In: Spartanburg, South Carolina, USA
About me: I am 17 years old and I enjoy cooking. I have a 1 month old son with my fiance Scott. I am currently getting my GED and then attending a tech school. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

twnzmom

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

Living In: Livermore, California, USA

About me: I've been cooking as long as I can remember. It started in my grandmothers kitchen...then my Aunt's house...as any good southerner knows the kitchen is a true sanctuary. It's my…
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Diana

Cooking Level: Expert

Home Town: Liverpool, New York, USA

Living In: Spartanburg, South Carolina, USA

About me: I'm an 18 year old college student currently living in South Carolina. I've been cooking ever since I was little, and now I cook for my boyfriend. He loves everything I cook, but …
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Alecia Henderson

Cooking Level: Expert

Living In: Spartanburg, South Carolina, USA

About me: I am wife and mom, and about to be a grandma in 2009! I love to cook and try new things- It makes me feel good when my daughter calls and wants "my recipe" Both my son and daughte…
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Newest Reviews

Simply Potatoes® Easy Shepherd's Pie

Reviewed on Nov. 30, 2008 by twnzmom

This is a very good recipe. Comfort food...I made as recipe stated but added extra potatoes. The only thing I would consider changing is maybe a little less thyme. Very kid friendly too. : )

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Roast Sticky Chicken-Rotisserie Style

Reviewed on Nov. 13, 2008 by nubiangrits

Just what I'm looking for! I'm not cooking a big turkey for T'giving and I'm going to make this on my indoor rotissirie. I'm cutting the salt back to 1 tsp to reduce sodium intake and I'm using 1 chicken. Looking forward to this!

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Zucchini Quiche

Reviewed on Aug. 17, 2008 by STACIS

This is really good! Based on the other reviews, I did the following: I used part skim ricotta and mozzarella, fat free half & half, 2 eggs + 1/4 c. Egg Beaters. I also used the Smart Balance stick for my butter amount. I also added a few sprinkles of Italian Seasoning to my ricotta mixture. I added onion and garlic to the zucchini, as I was sauteing it. However, I didn't layer everything; I just mixed it all together. I had a little filling left over, and just baked it in a custard cup. YUM! I plan to try this with yellow squash, the next time. Thanks for a great recipe!

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