Morgan Shea Marricle

I’m a baker. I do this all the time. This may taste great but it looks awful. I’m embarrassed to serve it but the birthday dinner is in 3 hours so I guess I don’t have a choice but to serve it! I followed advice here and made it in a Bundt pan to make it “prettier”. I also added time to cooking per recommendations. This is still what I got. I won’t make it again.

One thing I wish I'd known: it may take 10-20 minutes longer to cook this pie properly! I started panicking when the center wasn't anywhere near done at 55-60 minutes, but I remembered that the same thing happened with my pecan pie at first and that's why a lot of people have runny centers. I took the advice of another and cooked it until the center had a little jiggle but wasn't loose. Turned out great! I also used 1.2 pounds of CANNED sweet potatoes.

Pretty delicious! Makes A LOT of food, so I would say it could serve around 20 people if served with chips and salsa. Corn isn't necessary but goes with the dish and adds more substance.

Just like my nanny's!

So, so, so good! This is how restaurants' taco meat tastes. I made 1/2 a recipe and substituted a little cayenne pepper for the red pepper flakes. This made enough for one pound ground beef.

I thought these were pretty good following the recipe, but I made changes the second time around. There is too much vanilla in this recipe, so I cut it in half and only used 1/2 tbsp. I used 1/4 cup white chocolate chips instead of chocolate chips and I used 1/4 cup coconut. I used pecans instead of walnuts. With these adjustments, they were outstanding!!! My husband and parents had both versions & preferred my remake.