CassieFlip Profile - Allrecipes.com (10306017)

cook's profile

CassieFlip


CassieFlip
 
Home Town:
Living In: Paradise, California, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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me :)
About this Cook
My favorite things to cook
Anything from scratch! I like to make something new everyday.
My favorite family cooking traditions
Thanksgiving potluck. I always bring the homemade pumpkin cheesecake with the gingersnap crust, and the best ooey gooey messy meatballs in sauce!
My cooking triumphs
Chicken Parmigana, house favorite. And just about anything Italian. ;)
My cooking tragedies
Tuna loaf... definately was NOT a holiday dish. Haha. But hey at 12 I thought I was doing good!
Recipe Reviews 2 reviews
Cinnamon Coffee Frosting
First off I want to say that this was an excellent base to an OUTSTANDING frosting only because I was missing a few ingredients and wanted to try a few substitutions for personal taste which is why I rate three stars (the original recipe lack actual cinnamon flavor, appears gritty, and is WAY overly sweet). First I wasn't spending $4 on instant coffee for one teaspoon, I am on a budget here. So I took a measuring cup and put one part milk, one part REALLY strong brewed coffee, and a big spoonful of sour cream. I wanted the consistency to hold up, as my first batch wasn't stiff enough so I did add some shortening. 1tbs, Cinnamon, 1tsp 100% maple syrup, 2tbs Ghiradelli unsweetened cocoa powder, teeny tiny splash of vanilla extract and rum. Fabulous texture, consistency, and the flavor was amazing! If your frosting is too thin try using some Crisco.

9 users found this review helpful
Reviewed On: Nov. 23, 2011
Spinach and Cheese Stuffed Pasta Shells
I made this recipe with FRESH spinach and FRESH basil that I chopped in the food processor and mixed with ricotta, LOTS of garlic, and Parmesan cheese (I didn't have fennel seed on hand). I boiled the shells for 5 minutes and they were perfect to fill without cracking. I topped with fresh grated mozzarella, tomato basil sauce and more Parmesan. Absolutely delish! I think using all fresh ingredients really makes a big difference. I made it a second time for a girls night and everyone loved it, and all my vegetarian friends were really happy to have something good to eat too!

7 users found this review helpful
Reviewed On: Jul. 10, 2011
 
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Cooking Level: Intermediate
About me: I am an attorney, representing companies in… MORE
 
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