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Recipes
Quick and Easy Sauteed Spinach
By sandycon
Heat the olive oil in a large skillet over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 (10 ounce) bag spinach leaves
- 1 1/2 teaspoons garlic salt
- 1/4 cup grated Parmesan cheese
Lighter Cheesecake Factory Pumpkin Cheesecake
By sandycon
1Preheat oven to 350 degrees F
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus
- 1 tablespoon sugar
- 3 (8 ounce) packages low-fat cream cheese
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- whipped cream
Ginger-Studded Sugar Cookies
By sandycon
In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smo...
- 2 sticks unsalted butter, softened
- 2 cups all-purpose flour
- Pinch of salt
- 1 cup confectioners' sugar
- 1/4 cup plus 2 tablespoons finely chopped crystallized ginger
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated orange zest
- Royal Icing, colored sugars and silver dragées, for decoration (optional)
Waldorf Salad with Cranberries and Pecans in Radicchio Cups
By sandycon
Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend
- 1 cup mayonnaise
- 1 teaspoon grated lemon peel
- 1 teaspoon fresh lemon juice
- 6 Granny Smith apples (about 2 1/2 pounds), unpeeled, cored, cut into 1/2-inch pieces
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped radishes
- 3/4 cup dried cranberries
- 1/2 cup finely chopped red onion
- 2 cups watercress leaves
- 1 1/2 cups pecans, toasted, chopped
- 2 heads of radicchio, leaves separated
Mustard-Baked Chicken with a Pretzel Crust
By sandycon
Preheat the oven to 400°
- 1/2 pound hard pretzels, coarsely crushed (4 cups)
- 1/2 cup canola oil
- 1/2 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 3 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 6 large skinless, boneless chicken breast halves
Two Bite Gluten Free Blonde Brownies
By sandycon
Preheat your oven to 325°F
- 1 1 2 cup + 2 tablespoons (158 g) all-purpose gluten free flour (I like Better Batter in this recipe)
- 1/2 1/2 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 1/4 1/4 cup (36 g) cornstarch
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon baking powder
- 1/8 1/8 1/8 teaspoon baking soda
- 1/2 1/2 1/2 cup (100 g) granulated sugar
- 1/2 1/2 1/2 cup (108 g) packed light brown sugar
- 6 6 6 tablespoons (84 g) unsalted butter, at room temperature
- 2 2 2 tablespoons (28 g) plain yogurt, at room temperature (can also use sour cream)
- 2 2 2 eggs (120 g, out of shell), at room temperature
- 2 2 2 teaspoons pure vanilla extract
- 4 4 1 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch or extra all purpose gluten free flour
Milk-Chocolate Cookies with Malted Cream
By sandycon
MAKE THE FILLING: Preheat the oven to 350°
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 6 ounces milk chocolate, melted and cooled slightly
- 1 tablespoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 cup chocolate malt powder, such as Ovaltine
- 1/2 teaspoon pure vanilla extract
- 2 cups confectioners' sugar
Vodka Sauce
By sandycon
In a large saucepan, heat the oil
- 1/4 cup extra-virgin olive oil
- 2 ounces pancetta, diced
- 3 garlic cloves, peeled
- 1/4 teaspoon crushed red pepper
- 1/4 cup vodka
- 1 tablespoon tomato paste
- One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
- Pinch of sugar
- 2 basil sprigs
- Salt and freshly ground pepper
- 1/4 cup heavy cream
Chicken and White Bean Chili
By sandycon
Preparation Place beans in heavy large pot with enough cold water to cover by at least 3 inches
- 1 pound dried small white beans
- 8 fresh Anaheim chilies* (about 1 pound)
- 1/4 cup (1/2 stick) butter
- 2 large onions, chopped
- 1/3 cup all purpose flour
- 4 cups low-salt chicken broth
- 3 cups half and half
- 4 cups shredded cooked chicken
- 1 tablespoon chili powder
- 1 tablespoon hot pepper sauce
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
- 1 cup sour cream
- Chopped fresh cilantro
- Purchased tomatillo or green chili salsa
Chewy Raspberry Almond Bars
By sandycon
Simple and delicious - these raspberry bars with almonds are the perfect snack to give you a boost or stave off hun...
- 1 1/2 cups quick-cooking oats
- 1 1/2 cups Gold Medal® all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter or margarine
- 1 egg, beaten
- 3/4 cup seedless red raspberry jam
- 1 cup fresh raspberries (6-ounces)
- 1/2 cup sliced almonds