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Recipes
Sugar Cookie Bars
By sandycon
COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish
- Ingredients:
- Cookies:
- 2-1/2 cups bread flour (or all-purpose flour is fine)
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1-1/2 Tbsp. sour cream
- 1 tsp. vanilla extract
- Frosting:
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup half and half
- 1 tsp. vanilla
- Pinch of salt
- Several drops of food coloring (optional)
Quick Butternut Squash Soup
By sandycon
Here's a quick, light and creamy soup that warm you on the coldest night
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups fat-free chicken broth
- 1 1/2 lbs butternut squash (peeled, seeded, cubed)
- parmesan cheese (Garnish)
Gluten Free Fudge Truffles
By sandycon
Place the butter and chocolate in a small, heat-safe bowl and melt over a small pan of simmering water, making sure...
- Ingredients
- 4 tablespoons (56 g) unsalted butter, chopped
- 4 ounces unsweetened chocolate, chopped
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 4 to 5 cups (460 g to 575 g) confectioners’ sugar
- 1/4 cup (2 fluid ounces) heavy cream
- Gluten free nonpareils or sprinkles, for decorating (optional)
Potato Soup
By sandycon
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 3 bacon slices
- 1 cup chopped onion
- 3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices
- Cooking spray
- 1/2 cup water
- 2 (14.5-ounce) cans fat-free, lower-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups 1% low-fat milk
- 4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided
- 1/2 cup light sour cream
- 4 teaspoons chopped fresh chives
Baked Nutella Oatmeal
By sandycon
Grease a 9"x13" pan. Preheat oven to 350
- 1 egg
- 1/2 cup baby food prunes
- 1 cup unsweetened vanilla coconut almond milk (or any milk)
- 1 teaspoon vanilla
- 1/2 cup Nutella
- 3 cups rolled oats
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
Thai Chicken Soup Recipe
By sandycon
Directions: Place a large sauce pot over medium-high heat
- 1 1/2 - 2 lbs. boneless skinless chicken breast, sliced thin
- 1 large onion, peeled and sliced thin
- 1 red bell pepper, quartered and sliced thin
- 1 cup shredded carrots
- 1 cup thinly sliced snap peas
- 1/2 cup roughly chopped thai basil
- 2 Tb. vegetable oil
- 1 tsp. sesame oil
- 1/4 - 1/2 tsp. crushed red pepper
- 2 Tb. fresh grated ginger
- 4 cloves garlic, minced
- 64 oz. chicken stock
- 1 1/2 cups unsweetened coconut milk
- 1/4 cup fish sauce
- 1/2 cup chopped green onions for garnish
Emerald Smoothie
By sandycon
Place all ingredients into the Vitamix container in the order listed and secure lid
- 4 ounces (113 g) low fat vanilla yogurt or vanilla soy milk
- 2 cups (310 g) fresh, ripe pineapple, with core (or a 2-inch thick slice)
- 1 celery stalk (7-inch stalk, 37 g, 1.3 oz), halved or about 1/3 cup chopped
- 2 cups (60 g) spinach leaves, gently packed
- 2 cups (480 ml) ice cubes
- Sweetener to taste if pineapple is a bit tart
Almond Butter Chocolate Chip Cookies | The Paleo Mom
By sandycon
1. Preheat oven to 350F
- Ingredients:
- 1/2 cup Extra Virgin Coconut Oil, melted
- 1/2 cup Almond Butter (creamy or crunchy)
- 3/4 cup Brown Sugar, Sucanat or Muscovado Sugar
- 1 Egg
- 1 1/4 cup Blanched Almond Flour
- 1/2 cup Walnuts
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/4 tsp Cream of Tartar
- 3/4 cups Chocolate Chips or Chuncks (optional)
Recipe: Chicken Stew with Kale and Cannellini Beans
By sandycon
Preheat the oven to 350 degrees F
- 3 boneless, skinless chicken breasts
- 5 medium mixed potatoes; diced (I used Yukon gold, red and purple)
- 1 teaspoon fresh thyme
- 4 tablespoons olive oil
- Kosher salt
- freshly cracked black pepper
- 2 tablespoons olive oil
- 1 medium onion; chopped
- 1 large shallot; minced
- 2 carrots; peeled and diced
- 6 cups chicken stock
- 2 sprigs fresh thyme
- 2 tablespoons Parmesan cheese; finely grated
- 5 cups chopped kale
- 15-ounce can cannellini beans; drained
- salt and pepper to taste
Recipe: Fresh Grape Cake with Luscious Lemon Sauce Recipes from The Kitchn
By sandycon
Preheat the oven to 400ºF
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup plus 2 tablespoons sugar, divided
- 8 tablespoons (1 stick) unsalted butter, at room temperature, divided
- 3 tablespoons extra-virgin olive oil
- 2 large eggs, at room temperature
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 1 teaspoon Fiori di Sicilia or vanilla extract
- 1 cup sweet Moscato or other citrusy white dessert wine
- 1 1/2 cups red seedless grapes
- Luscious Lemon Sauce
- 1 cup lemon curd
- 1 (8-ounce) container mascarpone