My Latest Recipes 11
  • Pepperoni Bread from jennanetz in Marion, IA.
    This is great for an appetizer or a meal. It takes time to thaw the bread, but the rest is quick and a piece of cake!...
  • Cheesy Potato Casserole With Sour Cream from jennanetz in Marion, IA.
    These are similar to party potatoes, my favorite cheesy potato recipe....
  • Baked Spaghetti from jennanetz in Marion, IA.
    This recipe is a favorite from Quick Cooking magazine. It turns out great every time. This is easily cut in half if feeding fewe...
  • Breakfast Pizza from jennanetz in Marion, IA.
    This is a wonderful breakfast pizza - use whatever toppings your creative mind can come up with....
  • Easy Quick Quiche from jennanetz in Marion, IA.
    This is a quick, "crustless" quiche I make as a quick breakfast or brunch. You do not make a formal crust for this, but...
  • Best White Chocolate Raspberry Cheesecake from jennanetz in Marion, IA.
    This cheesecake has many steps and takes awhile to make, but it will be worth your time. It was one of the first cheesecakes I ma...
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  • hhoogland 2 months ago about Tater Tot Casserole
    I want to at least defend the inexperienced cooks out there. I don't feel that you lack "common-sense". That is something you gain with experience and if you don't cook often or are just learning, you should be able to go to a website and copy/print a recipe and be able to make something perfectly. All specific step-by-step directions and ingredients should be provided ON THE RECIPE. You should not have to read someone's description to get any important information. In fact, Jennanetz, when I found your recipe the picture did it justice. I immediately copied and printed this recipe. I am an experienced cook, so I had the "common-sense" to know I would have to cook my raw bacon/sausage first. I never read your description, because I honestly read the first line about your husband and immediately didn't care and went straight to the recipe. You should care more about respecting those who follow your recipes and want to learn from you instead of making them feel stupid. By not having your recipe written perfectly, you only set them up to fail.
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  • jennanetz 7 months ago about Tater Tot Casserole
    Original poster here - it is clearly stated in the description that I use a PRE-COOKED option. I am not changing anything due to lack of common sense. As far as nutritional value....this is a basic recipe. Use your own creativity and add veggies or use lower-cal. meat/cheese/milk options if you would like. Also, if yours is "watery" when done, you didn't cook it long enough...2 C. of milk is correct. I have had some ovens take 45 min. and others take over an hour. If you have to cook it longer your tator tots will just continue to get more crispy, which is a good thing!
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  • MommyOf4 8 months ago about Tater Tot Casserole
    I have made this many time now. It has become my go to dish when I need to take food somewhere. Everyone loves it! I do usually cook for more than 45 minutes, however I also generally make ahead (leaving the tots off until time to cook) and refrigerate it until I'm ready to cook.
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  • ninjakitty 9 months ago about Tater Tot Casserole
    Delicious!! I just finished making this for our big breakfast today, and it is wonderful. I cut the recipe in half because it's just the two of us, and the proportions are just fine as listed. I used the one cup milk to two eggs, and the egg mixture is SUPPOSED to run all over the cheese and meat because it is the binding ingredient in the casserole. It won't make the tater tots soggy if you keep them frozen and put them on last as the recipe states. If you feel the egg is still runny after 45 minutes, just cook it for a few more. I cooked mine for 50 minutes because I am pregnant and paranoid about undercooked anything, and it came out absolutely perfect. This is definitely going to become a regular on our menu. Yum! Thanks for posting your recipe!
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  • shepperd2 9 months ago about Tater Tot Casserole
    not so hot ....
    I only added 1 cup milk because 2 seemed WAY too much, antd if I made again, -- i'd add more than just 1 lb sausage; half scramble the eggs on the stove first because they just spread all over the place otherwise, and keep the tater tots from getting crispy, - too much moisture. just turns into a tater tot mess w/ a lil bit of egg. -
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  • blueeyes68ky 5 years ago
    Thanks for being my cooking friend.
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  • chihuahua 6 years ago
    Hi Jenna. Thank you for accepting my cooking invite. You've got some yummy recipes. I look forward to sharing.
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  • jett2whit 6 years ago
    Hey again! My mother in law has a small kitchen but she can "throw down" on some good food. You have to open every pot or pan or you'll miss something when we have holiday dinners over there. Have you nicknamed your mixer yet?
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  • conner909 6 years ago
    Welcome jen!
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  • jett2whit 6 years ago
    When I got my Kitchen Aid mixer I couldn't wait to try out new things. Wishing you much success on the baking. Hope you can try my Chip-A-Licious cookies soon. I wear out my mixer whenever I get a chance.
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  • cadavis 6 years ago
    Hi, Thanks for your comment and for the Kool-aid Idea. I just might have to make me some scented play dough! I Love your avatar picture, Looks so sweet!!
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  • wolfpackjack 6 years ago
    Thanks for accepting the invite, my brother lives in Burlington with his wife and my niece. Don't know if it's close or not... he's not far from the river there.... welcome to this neat site...dave
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  • lunasea 6 years ago
    Hi and good morning - my new cooking buddy! Thanks for accepting my invitation. =) I look forward to sharing many recipes and smiles with you.

    Have a great day...
    Vickie
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  • hayleesgrandma 6 years ago
    Don't you just love your mixer? I got one for Christmas last year and I use it all the time.
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  • manielynn 6 years ago
    I noticed you are in the cheesecake group...loving your new mixer?
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