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    Barb Witherspoon

    Knoxville, TN

    Chef #109855

    Knoxville, TN

    Joined: Oct 28, 2003

    My Journal

    Saved Recipe Weight Watchers General Tso's Chicken by xpnsve

    Nov 16, 2011 on Food.com

    Saved Recipe Weight Watchers 0 Point Tortilla Soup by Janet W

    Nov 16, 2011 on Food.com

    Saved Recipe Dutch Apple Pie by Joy1996

    Nov 6, 2011 on Food.com

    Saved Recipe Vegetarian Spinach, Cheese and " Sausage" Casserole by Kozmic Blues

    Sep 4, 2011 on Food.com

    Saved Recipe Feta, Spinach and Pecan Pasta Salad by winkki

    Aug 26, 2011 on Food.com

    Saved Recipe Thai Noodles With Spicy Peanut Sauce by HollyGolightly

    Jul 16, 2011 on Food.com

    Saved Recipe Banana Cake With Homemade Pudding Icing by *Monica*

    Mar 2, 2011 on Food.com

    Reviewed Pecan Crusted Catfish

    "So simple, yet so yummy. Only change I made was to use the flounder that I had in the freezer. Catfish would..."

    Feb 20, 2011 on Food.com

    « Previous 1 2 3 Next »

    About Me

    My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, care for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.

    Favorite Foods

    I am always looking for down-home, reasonably easy recipes. As a health care professional, I also enjoy making foods that are healthy. I love to make soup or casseroles that I can cook on the weekend and take in my lunchbox all week long. In my family I am "famous" for making Mud Squares, Melissa's Potato Salad, Creamy Chicken Dip, and recently Zaar recipe #398262  Butternut Squash with Wilted Spinach and Bleu Cheese.

    I have a pet peeve about Recipezaar, as much as I do love this community. I object to recipe reviews where the recipe has been changed. To me to review a recipe that has been significantly changed is to review a totally different recipe.

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