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    Supanpink

    Saint Paul, MN

    Chef #229355

    Saint Paul, MN

    Joined: Jul 16, 2005

    Birthday: Jul 07

    8 reviews by Supanpink

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed The Best Apple Pie Muffins Ever
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      |  By Dotty2

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    "This muffin is really good and the house smells great! I followed the recipe, but I doubled the topping. I ended up with 12 regular size muffins and 20 mini ones. For the topping I used room temp. butter."

    Sep 21, 2010 on Food.com

    Recipe #110506

    Reviewed Low-Carb Cheesecake
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      |  (1 person found this helpful) |  By Suzanne Kern

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    "I measured 1.5 Tablespoons a Splenda like Scott Keith wrote and it wasn't enough. I couldn't eat it and had to throw it away. I'll try it again, but with more Splenda."

    May 18, 2009 on Food.com

    Recipe #17263

    Reviewed Quick 'N Easy Paella
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      |  By Marie

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    "I make this using 1# of chorizo, a 10oz can of Rotel and I leave out the shrimp and peas. It's quick 'n easy and my family really likes this recipe."

    Jun 30, 2008 on Food.com

    Recipe #56463

    Reviewed Ikea Swedish Meatballs
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      |  By Chef #313112

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    "Make sure you use dry bread crumbs and not fresh. I did and it was hard to form the meatballs."

    Feb 17, 2008 on Food.com

    Recipe #165531

    Reviewed Tip Top Salad

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      |  By Supanpink

    "Very good!"

    Aug 6, 2006 on FoodNetwork.com

    Reviewed Not Yo' Mama's Banana Pudding

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      |  By Supanpink

    "Yum!!! Be sure and use 8 bananas"

    Aug 6, 2006 on FoodNetwork.com

    Reviewed Rainbow Cloud Confetti Cake

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      |  By Supanpink

    "I made this for my daughter's 3rd Birthday and everyone loved it! I used a white cake mix (made with melted butter, whole milk and whole eggs."

    Feb 6, 2006 on FoodNetwork.com

    Reviewed Incredible Oven Fried Chicken
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      |  By Minxkat1

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    "I followed the recipe and this was very good chicken. I used boneless skinless chicken breasts and baked to 180 degrees. It wasn't very spicy and I'm going to leave the thyme out the next time I make this."

    Oct 1, 2005 on Food.com

    Recipe #11642

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