Shannon Profile - (13379345)

cook's profile


Home Town: Hebron, Indiana, USA
Living In: Valparaiso, Indiana, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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Recipe Reviews 5 reviews
Wedding Cake Icing
YUM! I cut the recipe in 1/2, swapped the almond extract for Coconut Extract. I think it's great. I used it to frost a chocolate pound cake, and the coconut was subtle, but pleasant. I'll make it again, a full batch for a 2 layer round cake.

4 users found this review helpful
Reviewed On: Mar. 20, 2011
Easy OREO Truffles
Loved it!! I mixed the cookies in the food processor, then I put into my stand mixer to add the cream cheese. The 'dough' formed the balls nicely immediately after mixing. Then, I put the balls in the freezer for about 3 hours. I used almond bark (melted in a double boiler - which I HIGHLY recommend) to coat. I stuck a toothpick into the frozen ball, dipped/swirled into the melted choclate, pulled off the toothpick by turning the coated ball upright (w/the toothpick coming out of the bottom), putting the toothpick between the times of the fork and slowly pulling UP with the fork. Then, I eased the ball off of the fork onto waxed paper. Since the balls are frozen, the coating sets up pretty quickly. I drizzled melted Chocolate almond bark for aesthetics. They look AND taste great!

4 users found this review helpful
Reviewed On: Mar. 12, 2011
Chicken Noodle Casserole I
Great make ahead casserole. The first time I made it per the recipe, using the Low Sodium/Low fat versions of the soups. It was good, but a bit bland. 2nd time I made it, I cut back a little on the chicken (used about 1.5#), added a small can of mushrooms, and a Tbs of Tastefully Simple's Garlic Garlic seasoning. That was just right.

3 users found this review helpful
Reviewed On: Mar. 3, 2011

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