Shanna Profile - (11575092)

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Member Since: Apr. 2010
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Recipe Reviews 7 reviews
Peanut Butter Pie
This pie is amazing! I used 3/4 cup pb and an oreo crust. At the bottom of the crust I put pb cups chopped up fine. Then after the whipped cream topping I sprinkle on more finely chopped pb cups and drizzled the Magic Shell Chocolate Fudge that hardens in a lattice pattern. I like to serve this frozen or nearly frozen. Devine!

0 users found this review helpful
Reviewed On: Jul. 26, 2014
Quick and Easy Green Chile Chicken Enchilada Casserole
These enchiladas were wonderful! I made them exactly by the recipe with these exceptions. I used 4 chicken breasts and cubed them into one inch pieces. I seasoned them well w garlic powder, onion powder, salt and bl pepper. Then I sautéed the cubes in 1 T butter and 1T olive oil. After removing them from the skillet I sautéed an onion cut into large pieces and a sliced bell pepper in the same skillet. After they were tender I sautéed 2 sliced garlic cloves. Then I shredded the chicken and added the sour cream and followed the directions. I felt like the veggies added texture, color and interest. After baking I added sliced gr onions, chopped cilantro and sliced bl olives. I made all this in two for us and one to share. I served it topped w sour cream and salsa w homemade pintos and a salad w guacamole. Perfect!

3 users found this review helpful
Reviewed On: Feb. 4, 2014
Chocolate Pound Cake III
OMG! If this cake gets any better the second day I eat it, I will certainly float up to heaven! This is truly the best chocolate pound cake recipe I have ever made. (And I am constantly looking for the perfect chocolate pound cake recipe.) It has a nice crispy outside and a moist, tender, fudgy interior. I made it as written making sure to use room temperature ingredients. I added 3/4 cup semisweet choc chips to the batter at the end of mixing. I baked in a bundt pan on my convection setting at 300 degrees for 75 min. After I took it out I sat it on top a warm wet kitchen towel & cooled it for 20 min which helped it better release from the pan. Then I made a choc glaze over a low heat by using melted butter, canned milk, p sugar, choc chips and vanilla. After drizzling cake w the glaze I sifted p sugar over it. This cake is AMAZING!

1 user found this review helpful
Reviewed On: Jan. 29, 2014

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