azshelley Profile - Allrecipes.com (18935201)

cook's profile

azshelley


azshelley
 
Home Town: Tulsa, Oklahoma, USA
Living In: Phoenix, Arizona, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Italian, Southern, Dessert
Hobbies: Hiking/Camping, Walking, Reading Books
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Chocolate Cupcakes with Buttercream Frosting
Rick's Special Buttercream Frosting
Rick's Special Buttercream Frosting
About this Cook
My favorite things to cook
I love cooking pastas, anything Mexican, and baking. Anyone who knows me describes me as 'the baker'
My favorite family cooking traditions
I come from a large family that all gets together every holiday for a meal, be it Memorial Day or Labor Day or Thanksgiving. My favorite memories are of my grandmother roasting a turkey all day on Thanksgiving morning, while my mom and aunts all bustled around the kitchen whipping up stuffing and pies and cranberry relish. My family has quite a few recipes that we pass on from generation to generation. I love recipes like that. Not only are they delicious, they have stories behind them. I love making my great-great-grandmother's Walborn Family Chocolate Pie (a secret family recipe!) every Thanksgiving, knowing that years and YEARS before me she was making it for her family. Traditions, to me, are what make a recipe special.
Recipe Reviews 6 reviews
Sassy Chicken Enchilada Dip
Made this for a girls' night party I hosted...Rave reviews! Everyone loved the recipe. It had a great flavor and made a TON. The only complaint I'd have is that it's a little too rich for my tastes (and i LOVE rich, rich foods..). Made it a second time halving the cream cheese and adding a little more sour cream (a quarter cup or so). Much better this time, and it gave me an idea...this would be great for chicken enchilada filling! So with all my leftovers (which, as I said, is a lot), I put about 2/3 cup filling in the middle of each ten-inch flour tortilla, rolled them up, spread plain sour cream over the tops of each one, shredded some sharp cheddar over each one, and put them in a glass baking dish and warmed 15 minutes (just till the cheese on top is melty). Then, I garnished each one with extra cilantro. OMG...these were the best chicken enchiladas ever! AND, my fiance thought they were from a restaurant. Kudos! :) So, I must say that overall I liked this recipe much better as enchiladas for dinner than as a dip. But still, very good either way!

23 users found this review helpful
Reviewed On: Sep. 8, 2008
Rick's Special Buttercream Frosting
My friends and I loved this frosting! It was really rich and sweet, so a little goes a long way. It makes a TON of frosting; I didn't know what to do with it all. I used this to frost a white cake, and also for frosting shots when I hosted girls' game night. Everyone loved them! Next time I will cut the recipe in half so I won't have so much left over. The only change I made was to use 1 cup butter and 1 cup shortening, as other reviewers have suggested. I also used the entire 8 oz. of heavy cream, which really contributes to the rich creaminess of this frosting. Yum!

0 users found this review helpful
Reviewed On: Aug. 7, 2008
Sauerkraut Soup II
I have made this soup numerous times and it's one of my family's favorite meals. They ask for it weekly! It's especially good during the cold winter months as it is very rich and filling. I made it the first time as written, and have since made the following changes. I only gave it four stars because I think it's much better with fresh vegetables instead of canned. I used three yukon gold potatoes (peeled and cubed) five or six carrots (peeled and coined) about 1 1/2 TBS dried dill weed, a 32 oz. jar of sauerkraut with the juice, and a little extra chicken broth. Also, I leave out the garlic. With these changes it's a fantastic meal if you're a sauerkraut lover! It really reminds me of the sauerkraut soup at the Polish restaurant in my hometown.

17 users found this review helpful
Reviewed On: Aug. 1, 2008
 
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