Shannon Gansner Recipe Reviews (Pg. 1) - Allrecipes.com (10075873)

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Shannon Gansner

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Gera's Amish Funny Cake

Reviewed: Jan. 28, 2010
Tasty enough....of the two funny cake recipes on here...you're both doing it wrong. :D Take it from a funny cake expert. You put the batter in the pan FIRST, then you have to pour the chocolate ON TOP of the cake part.
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37 users found this review helpful

Very Cherry Crescent Ring

Reviewed: Sep. 12, 2008
We've always used almonds instead of pecans. The almonds go so well with the cherries. I did try the pecans, too though, honestly, I didn't taste much of a difference. This is an AWESOME recipe. I make it a lot.
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1 user found this review helpful

Sweet Restaurant Slaw

Reviewed: Nov. 28, 2008
Super good. Following the advice of others, I only added 1/3 cup sugar, and it was plenty sweet.
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1 user found this review helpful

Chocolate Covered Cherries II

Reviewed: Nov. 6, 2009
Let them sit for a week or two...yum! But be sure to do it in the fridge, not the freezer. The yummy liquid won't happen if you have them in the freezer.
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5 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Nov. 6, 2009
So easy!
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3 users found this review helpful

Pennsylvania Dutch Funny Cake

Reviewed: Jan. 28, 2010
Tasty enough....of the two funny cake recipes on here...you're both doing it wrong. :D Take it from a funny cake expert. You put the batter in the pan FIRST, then you have to pour the chocolate ON TOP of the cake part.
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28 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Oct. 8, 2010
The only thing I did different was use a Mexican blend of shredded cheese rather than the cheddar cause that's what we had on hand. This was Super Tasty. A new favorite.
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1 user found this review helpful

Easy Bacon and Cheese Quiche

Reviewed: Oct. 18, 2010
I used 6 slices of real bacon and then just crumbled them after I cooked them. I used cheddar instead of the other cheeses and I used whole milk instead of half and half. I omitted the onion and added spinach...so pretty much I changed everything! But this was a good base recipe for a person who made quiche for the first time!
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5 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Feb. 6, 2012
Even my kids (5, 3 and 2) loved it and my 5 year old said "I think I like spinach now"
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2 users found this review helpful

Slow Cooker Western Omelet

Reviewed: Nov. 7, 2009
Really good. I have NO idea how people burned this. They must have had a huge crockpot. This FILLED ours to the brim. I didn't think it would all fit. I had to pour the eggs so slowly over it to make sure they didn't overflow. If anything, ours was too moist, but I think that's because our ham we used was frozen and kind of old, so there was a lot of moisture in it. Instead of layering it, I mixed the potatoes, veggie, meats and cheese together in a huge bowl and them dumped them into the crock pot and poured the eggs and milk over top. I also added 8 oz package of precut/washed mushrooms, about 4 brown and serve sausage links I happened to have laying around that I sliced up and probably an extra 1/2 cup- 1 cup of cheese (it didn't look like a lot when I put it in gotta have cheese! ). Also we used the seasoned shredded hash browns because that's what I had on hand. Pepper and about a 1/2 teaspoon of salt in the eggs topped it off. Like I said, ours was kind of watery and my husband thought the eggs weren't set. They were fine. We cooked it for 10 hours. I will do this again. Pretty darn yummy for minimal effort in the morning!
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3 users found this review helpful

Honey Nutters

Reviewed: Jan. 6, 2011
I just threw it all in a bowl and mixed it (other than crushing the graham crakersfirst and leaving the coconut to roll in). I used creamy PB, and gingerbread graham crackers because that's what I had on hand. I used a cookie scoop to make the balls...no mess. They were great. I made these in elementary school YEARS ago, and they were just as good as I remember.
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14 users found this review helpful

Bacon Cheddar Chive Muffins

Reviewed: Sep. 10, 2011
First, here are the changes I made following other reviewers advice. I used no oil. Instead I added 1/4 cup each of milk and sour cream. I also substituted sour cream for the mushroom soup, so instead of 1/2 cup each COM soup and milk, I added a total of 3/4 cup each sour cream and milk. I also cut the garlic powder to about 3/4 tsp. I love garlic, but if I'm having this for breakfast, I didn't want to be overwhelmed by it. Personally I liked these a lot. They reminded me a lot of the Cheddar Bay Biscuits you get at Red Lobster but with bacon. My Husband agrees. My kids however...not so much. For them I think it was more of a texture thing (the tops are a little crunchy from the baked cheese). My children are young, 5, 3, 2. Maybe older children would appreciate them more.
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8 users found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Jul. 2, 2012
The only reason I didn't give it 5 stars was because I was not fond of the cinnamon component. It wasn't that it was bad...I just like to dip mine in tea or coffee and I didn't feel that the cinnamon went with that. I didn't have enough Hazelnuts, so I did half hazelnuts half almonds. I'm just making a second batch now, omitting the cinnamon, subbed 1/2 ts of vanilla for almond extract and added mocha gel flavoring and walnuts. I think this is an awesome base recipe to play with and add whatever you like!
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1 user found this review helpful

Wacky Cake IV

Reviewed: Mar. 17, 2013
Tasty? Sure. especially since I was craving chocolate cake but did not have eggs or sweetened condensed milk. A few notes: 1. I'd rather dirty the extra dish and mix it in a bowl. I made a mess mixing it in the pan and my cake did stick a little. 2. The bake time was WAY off. I ended up baking it for 37 minutes. 3. I only made half the icing (Because I only had about 1 1/2 of powdered sugar. I think I would have liked it with all of the icing better. :D Over all a great cake when you're out of eggs.
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0 users found this review helpful

Turkey Veggie Meatloaf Cups

Reviewed: Apr. 18, 2012
I didn't have zucchini, so I just left that out. Otherwise I followed the recipe. I think the couscous taste was overpowering and maybe not cooked enough. Next time I might just use bread crumbs. I think this can be a really good recipe for us, just needs to be tweaked
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2 users found this review helpful

 
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