Delicious Dishes by Debbie: Spotlight On A Wonderful Cook, Decorator, and Lady: Shannon Imlay

Sunday, October 10, 2010

Spotlight On A Wonderful Cook, Decorator, and Lady: Shannon Imlay

I wanted to share the talents of a wonderful friend I've made on the Real Women of Philadelphia website and community. Her name is Shannon Imlay and she is from Colorado. Here in her own words is a little about Shannon:

I've been married for 28 years to my husband Mark, I have two wonderful children 18 and 21. My favorite thing is being a mom and I'm so glad God Blessed me with my children.

Last year I finally went back to school to get my certification in Floral Design (something I'd been wanting to do for a long time).I recently started my own business as a Floral Designer/Party Planner/Party Decorator Shanonigins.

Shannon has so many talents, but most of all she is a woman of great integrity and thoughtfulness. Shannon has allowed me to share some photos of a beautiful table scape she designed for fall. She also created the wonderful goodies shown here as well as put together the beautiful flower arrangements. I knew you would enjoy these things and I am also including her recipes so you can re-create the tasty treats. Enjoy and thank you Shannon for sharing your talent and love with so many. You can follow Shannon on Youtube or on the Real Women of Philadelphia.

Her Total Package and Table Scape

Spooky Carmel Apples

Meringue Bones

Marshmallow Frankensteins

You'll need the following ingredients:

marshmallows

pretzel sticks

mini choco-chips

green sugar sprinkles

corn syrup

white and black frosting

Break pretzel sticks into two pieces and put them in each side of marshmallow to make the "bolts".

Lightly brush marshmallows with corn syrup and sprinkle sugar evenly on marshmallows and pretzels.

Use writing decorator tip and draw on hair with black icing. (You can buy this in a tube)

Use writing decorator tip and draw on eyes and mouth with white icing and place a mini choco-chip in center of each eye.

Caramel Apples with Ghost

You'll need the following:

apples

caramels

milk chocolate chips

truffles

white chocolate

black icing tube

long wooden dowels or sticks

Wash apples well and put truffle on top of apple. Stick dowel through the truffle and then the apple.

Melt caramel and dip apple in the caramel and let set up and dry. Melt choco chips and dip apple in the chocolate and let set up and dry. Melt white chocolate and spoon over truffle to make ghost. Make eyes and mouth on ghost with small tip on black icing tube.

Hope you enjoy these wonderful recipes from Shannon and if you have any questions, please post a comment and I will be sure to ask her or answer your questions myself. Happy Fall.

2 comments:

mangiabellaOctober 29, 2010 at 4:04 PM
what a wonderful spotlight on Shannon, she is truly amazing!
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Beth's Table - Entertaining Made SimpleApril 2, 2011 at 8:07 PM
Hi Debbie- Shannon's work is beautiful, creative and fun! Great lady and wonderful work! Beth:)
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Strawberry Heaven

“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.

Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips

Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.