Swissjordanmom's Page

Foodies /

Joined 7 months, 1 week ago.

From Rochester, NY US

GroupRank 5

I'm a self proclaimed Beginner cook.

I have 22 cooking friends

My recipes have 3181 views with a 5 average.

Currently lovin' Biscotti.

Tagline: I'm a Barefoot-contessa Style foodie

See my recipe honors

You have Unknown taste compatibility with swissjordanmom. Login to find out

Unknown %

About me
Stay-home Mom of 3 under 4. Busy, busy, busy...

Comment Wall

Pariscipes 2 months, 2 weeks ago said:
Thank you swissjordanmom for accepting my invitation! Hope you will try my Angelica Fondant soon! Let le kno!

Sunny 4 months, 2 weeks ago said:
Greetings and happy new year. Thanks for being my cooking buddy.

Peetabear 4 months, 2 weeks ago said:
If you use a recipe that isn't your own, you should say where it's from and if you have tried it..I've had recipes that I have had so long I have no idea where they came from so you just say that. or if you have a family recipe just say that... It's nice to know the source.. but we like knowing if you've tried it..
I hope that helps.
welcome to the site and I hope you have fun being here.

Oldgringo 4 months, 2 weeks ago said:
Thanks, we are going to have some fun cooking. Let me know If i can help in any way. Also, be aware that recipes cannot be copyrighted as far as ingredients or order of ingredients. Only the written instruction etc., can be copyrighted. So any recipe you find and use is yours. Name it what you wish and write your own instructiuons. Change any ingredient you wish to make it what you want.

Oldgringo 4 months, 2 weeks ago said:
I want to thank you for your kind words. I have been a student of how things were cooked all my life. I have been a passionate observer in both my grandmother's kitchens since I could crawl. Personally, I think, alot of the joy of cooking is in the doing not just the end results.

Debra47 6 months, 2 weeks ago said:
Glad to hear you liked the pumpkin pancakes. My daughters always loved them when they were little and I used to make them the morning of Thanksgiving if I had leftover pumpkin from the cheesecake I always made with pumpkin. Could you rate them on my site?

Lghandle 7 months ago said:
Hi there! How are you today? Thks for letting me become your cooking buddy. Look forward to sharing lots of recipes and experiences with you. Please check out the recipes I have posted ,but feel free to contact me for my phone number if you are curious about any recipe.

Sheryljordan 7 months ago said:
Its all about open source, but feel free to credit where you got them if you want. :)

People are Talking

Posted by Dottiet about
Easy Lemon Pecan Biscotti

Sounds wonderful and easy. Just what I love. Wonder if you could add some lemon zest or extract for that extra punch.

Thanks for your post. DottieT

Posted by Swissjordanmom about
Penne With Raisins And Pi

No, but I think something like a Navy bean would be too buttery. You could replace it with chicken (seasoned w/ s&p only). Enjoy!

Posted by Dandelion about
Fondue

I tried to find out what Swiss Chaislass was, but it would not Google. Can you please tell me. From the recipe I would assume it is a wine. THX

Posted by Sunny about
Penne With Raisins And Pi

This looks fabulous, great post. = )

Posted by Recipesrule about
Penne With Raisins And Pi

This sounds so yummy! Would it make much difference if I left out or substituted the chickpeas for something else? I love beans of all kinds just not chickpeas.Thanks for the

Swissjordanmom's Page

My Cooking Friends

Comment Wall

My Shared Recipes

Get in Touch

My Favs

People are Talking

My Places

My Menus

My Groups

My Tags