Shannon Recipe Reviews (Pg. 1) - Allrecipes.com (13379345)

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Seafood Lasagna I

Reviewed: May 17, 2010
Great recipe! I chose it because it had fewer ingredients than other recipes I saw. I made it in 2 9x9 glass pans - cooked one, then froze the other. I cooked it close to 40 minutes, and the top started to brown only 20 minutes in, so I covered it loosely with foil. Next pan I will cook less time - it was a little more firm than I would have liked. I used full size shrimp, cut up, and a crab meat substitute. The flavor was great - I don't feel like I need to add anything for our tastes.
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Wedding Cake Icing

Reviewed: Mar. 20, 2011
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.
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4 users found this review helpful
Photo by Shannon

Easy OREO Truffles

Reviewed: Mar. 12, 2011
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!
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Chicken Noodle Casserole I

Reviewed: Mar. 3, 2011
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.
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Photo by Shannon

Easy Banana Brownies

Reviewed: Mar. 3, 2011
Great, easy recipe - I didn't even use my stand mixer, just mixed by hand. The texture was nice & moist, but I would have liked a more fudgy texture. Also, they were very sweet. I think maybe some chocolate chips mixed in the batter before baking might add more chocolate flavor. The banana I used was very ripe and made the brownies not only very sweet, but added more than a hint of banana (good for me!). I thought it was TOO sweet, though, so I frosted them with a Peanut Butter Icing. Fantastic combination! I WILL make again.
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