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le218

United States

Member since Jan 2011

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Reviewed Lemon Blueberry Cheesecake Bars

Apr 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This are AMAZING! I bookmarked this recipe several months ago and I finally got around to trying it. The only substitutions I made were to use frozen blueberries instead of fresh and Splenda instead of sugar. You have to be super patient to wait for everything to cool and settle in the fridge, but it's worth it!

I love cheesecake,...

Reviewed Strawberry-Lime Stuffed Cupcakes

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

YUM! I decided to make these because I was bored and I had all the ingredients it required (except for the strawberries, but I just omitted that part. It made probably the equivalent of about 8-10 regular sized cupcakes (I made six regular sized ones and a bunch of mini cupcakes.

I had a lime from one of the trees in our backyard,...

Reviewed Strawberry-Lime Stuffed Cupcakes

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

YUM! I decided to make these because I was bored and I had all the ingredients it required (except for the strawberries, but I just omitted that part). It made probably the equivalent of about 8-10 regular sized cupcakes (I made six regular sized ones and a bunch of mini cupcakes).

I had a lime from one of the trees in our backyard,...

Reviewed Chicken Satay with Peanut Sauce

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used this recipe just for the peanut sauce, but made many modifications since I didn't have everything it required. I tossed the sauce in with a mixture of angel hair and penne pasta, bean sprouts, shrimp, and bok choy to make a thai-inspired pasta dinner.

Instead of 1/4 c low sodium soy sauce, I used 1/8 c.
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