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Coconut Shrimp I

Reviewed: Aug. 11, 2012
Absolutely fabulous! The flavor is amazing! I'm not sure if this was intended in the recipe, but I used sweetened coconut so I didn't even need a dipping sauce. They are also WAY easier than I expected. If you're doubling or tripling the recipe though, make sure you have someone to help you prepare them because I found that was the most time consuming part.
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Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Sep. 14, 2011
AMAZING!!!!! My husband is not a fan of spicy food so I used part Frank's hot sauce, and part Texas Pete wing sauce to make it slightly more mild. It still had quite a kick and he loved it! In the future I will use REAL chicken breast though. The canned is too tough and stringy, plus I personally would prefer about 3-5 ounces more than the recipe calls for. Otherwise, this is a perfect recipe that I will DEFINITELY use in the future. :) Update: I made this again and DOUBLED the bleu cheese. It gave it that great tangy taste but wasn't overwhelming. I do have family members who don't like bleu cheese at all so I would suggest using feta cheese instead if you're looking for a substitution. Plus, this time I did use 1 1/2 sauteed chicken breasts, chopped finely, and it is SO MUCH better than the canned version! I will never make it any other way! This is a wonderful indulgence for anyone on a low-carb diet if eaten with celery, other veggies, or even topped over a salad.
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Chocolate Cappuccino Cheesecake

Reviewed: Jun. 1, 2011
Wonderful recipe! I did notice that the chocolate seized a little but I continued blending it and had no problems after that. Just stick it out and it should turn out great. Very smooth texture and glorious flavor!
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