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Recipes
No-Bake Recipe: Coconut Snowballs (Gluten-Free, Nut-Free & Vegan!) Recipes from The Kitchn
By sandycon
If you're a raw food person (or cooking for one), you can also use this recipe; substitute raw agave or yacon syrup...
- 1 3/4 cups 1 3/4 cups unsweetened shredded coconut, divided
- 2 teaspoons 2 teaspoons coconut oil
- 3 tablespoons 3 tablespoons maple syrup
- 2 tablespoons 2 tablespoons unsweetened coconut milk
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1/2 teaspoon 1/2 teaspoon ground cinnamon
- 1/8 teaspoon 1/8 teaspoon sea salt
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
By sandycon
Mix together the seasonings: sage, salt, pepper and garlic, and rub over the tenderloin
- 2 pounds Pork Tenderloin
- 1 teaspoon Ground Sage
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 Clove Garlic; crushed
- 1/2 cup Water
- 1/2 cup Brown Sugar
- 1 tablespoon Cornstarch
- 1/4 cup Balsamic Vinegar
- 1/2 cup Water
- 2 tablespoons Soy Sauce
Lightened Up Broccoli-Cheddar Soup
By sandycon
To prep the leeks: Cut the root and dark green tops off, then cut the remaining portion in half lengthwise
- 1 lb leeks
- 1 tablespoon unsalted butter
- 1 1/2 lb broccoli, florets cut into 1-inch pieces and stems thinly sliced
- 2 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 cup water
- 3/4 cup fat-free evaporated milk
- 1 tablespoon Dijon mustard
- 4 oz extra-sharp cheddar cheese, shredded
Homemade Cracker Jack
By sandycon
Preheat oven to 250°. Toss the popcorn and peanuts together in a large mixing bowl (or divide into 2 bowls)
- 16 cups freshly-popped popcorn*
- 2 cups roasted, lightly salted peanuts (Spanish or regular)
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed brown sugar
- 1/2 cup light corn syrup
- 2 tablespoons molasses
- 1/2 teaspoon table salt
- 1 teaspoon pure vanilla
- 1/2 teaspoon baking soda
- Sea salt, to taste
Pecan Pie Bars
By sandycon
I found this recipe in the Capital Cookbook that is published by Fundcrafters
- 1/2 cup
- sugar
- 1/2 teaspoon
- salt
- 2 1/2 cups
- flour
- 1 cup butter or 1 cup
- margarine, softened
- 1 cup
- margarine, softened
- 4 large
- eggs
- 1 1/2 teaspoons
- vanilla
- 3 tablespoons butter or 3 tablespoons
- margarine
- 3 tablespoons
- margarine
- 1 1/2 cups
- sugar
- 1 1/2 cups
- Karo syrup
- 2 1/2 cups
- pecan halves
Fresh Tomato Tart
By sandycon
Preheat oven: 400 degrees F
- 1 store-bought or homemade dough for tart shell
- 8 to 10 ounces mozzarella cheese, shredded
- 2 tablespoons chopped fresh basil, plus extra for garnish
- 4 to 6 plum tomatoes, sliced 1/4-inch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- Basil, chopped for garnish
Roasted Delicata Squash with Quinoa Salad
By sandycon
Preheat the oven to 350°
- 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup quinoa
- 2 tablespoons golden raisins
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 1 Granny Smith apple, finely diced
- 1 large shallot, minced
- 1 garlic clove, minced
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 2 ounces arugula (2 cups)
Devil's Food Cupcakes with Nutella Buttercream
By sandycon
Preheat oven to 325 F. Line a cupcake pan with paper liners
- Cupcakes
- 101 g (1/2 cup plus 3 1/2 tablespoons) all-purpose flour
- 31 g (1/4 cup plus 2 tablespoons) Dutch-process cocoa powder
- 2.5 g (1/2 teaspoon) baking soda
- 0.5 g (1/8 teaspoon) baking powder
- 1 g (3/8 teaspoon) kosher salt
- 56 g (3 1/2 tablespoons) egg, at room temperature
- 126 g (1/2 cup plus 2 tablespoons) sugar
- 2 g (3/8 teaspoon) vanilla extract
- 86 g (1/2 cup plus 2 1/2 tablespoons) mayonnaise, at room temperature
- 105 g (1/4 cup plus 3 tablespoons) water, at room temperature
- Nutella Buttercream
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
- 1 tablespoon milk (I used 1%)
- 1 1/4 cups confectioners' sugar
Easy Chicken Enchiladas Recipe
By sandycon
Spoon 1/2 cup enchilada sauce into a greased 13-in
- 1 can (10 ounces) enchilada sauce, divided
- 4 ounces Philadelphia® Cream Cheese, cubed [x] Perfect Any Time of Day From breakfast to snacks, dinners and desserts, Philadelphia® Cream Cheese helps you make the most of your meals. See More Recipes >
- 1-1/2 cups salsa
- 2 cups cubed cooked chicken
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (4 ounces) chopped green chilies
- 10 flour tortillas (6 inches)
- 1 cup (4 ounces) shredded Mexican cheese blend
- Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional
Chicken Tortilla Soup
By sandycon
In a large stock pot, heat the oil over high
- 2 Tb. olive oil
- 1 small onion, chopped
- 2/3 cup fresh cilantro, chopped
- 3 cloves minced garlic
- 1 14 1/2 oz. cans diced tomatoes
- 4 cups chicken broth
- 3/4 Tb. cumin
- 1/2 Tb. chili powder
- 1/4 tsp. cayenne pepper
- 1-2 bay leaves
- 2 carrots, thinly sliced
- 2 skinless chicken breasts, halved and thinly sliced
- 3/4 tsp. salt
- Pepper to taste
- 1 1/2 cups shredded Monterey jack or cheddar cheese
- 1-2 avocados, diced
- Bag of tortilla chips