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Recipes
Slow-Cooker Pumpkin-Apple Dessert
By sandycon
1 Spray 3 1/2- to 6-quart slow cooker with cooking spray
- 1 can (21 ounces) apple pie filling
- 2 cups Gold Medal® all-purpose flour
- 1 1/4 cups packed brown sugar
- 1 cup canned pumpkin (not pumpkin pie mix)
- 3/4 cup fat-free cholesterol-free egg product
- 1/3 cup vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- Ice cream, if desired
Eggplant Dirty Rice
By sandycon
Preheat the oven to 350°
- 1/4 cup canola oil
- 3 celery ribs, finely chopped
- 2 medium green bell peppers, seeded and finely chopped
- 1 medium onion, finely chopped
- Salt
- 1 medium eggplant (about 1 pound), cut into 3/4-inch cubes
- 1 tablespoon dried thyme
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon finely ground white pepper
- 1/4 teaspoon cayenne
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1/4 cup soy sauce
- 1 1/2 cups medium-grain white rice
- 2 1/2 cups vegetable broth
- Hot sauce, for serving
Tracey's Culinary Adventures
By sandycon
Preheat oven to 350 F. Line muffin pans with paper liners
- Cupcakes
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 2/3 cup creamy peanut butter
- 3 large eggs, at room temperature
- 1/2 cup sour cream (I used light), at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk, at room temperature
- Frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups confectioners’ sugar, sifted
- 7 1/2 oz marshmallow creme
- 2 teaspoons vanilla extract
Oven Dried Tomatos
By sandycon
You can make these delicious morsels in an oven, in a food dehydrator, or out in the sun on a dry, sunny day
- fresh tomatoes
Lentil and Garlic-Sausage Soup
By sandycon
Heat the 1/4 cup of olive oil in a large saucepan
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3/4 pound garlic sausage, cut into 1-inch cubes
- 3 large carrots, cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1 large onion, coarsely chopped
- 1 medium fennel bulb, cut into 1/2-inch dice
- 1 bay leaf
- 1 cup dry white wine
- 3 cups French green lentils (1 pound plus 5 ounces)
- 2 quarts chicken broth
- 1 quart water
- 1 teaspoon chopped rosemary
- Salt and freshly ground pepper
- 2 1/2 ounces Manchego cheese, shredded (3/4 cup)
Roasted Sweet Potatoes and Onions with Rosemary and parmesan
By sandycon
Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375F
- 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
- 8 tablespoons canola oil
- 3 garlic cloves, minced
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
Quinoa, Kale and Bacon Stuffed Butternut Squash
By sandycon
This stuffed butternut squash is filling, nutritious and full of the goodness of fall
- T
- Ingredients
- 1 • 1 large butternut squash (mine was 5 pounds!)
- 1-2 • 1-2 teaspoons olive oil
- • salt and pepper
- 3/4 • 3/4 pound of thick cut bacon, cut into ~1-inch pieces
- 2 • 2 cups loosely packed kale, chopped small
- 2 • 2 cups cooked red quinoa
- • pinch of freshly grated nutmeg
- 1/2 • 1/2 pound extra sharp white cheddar cheese, shredded
- 1 • 1 teaspoon dried thyme
- • thinly sliced green onions (1-2) to garnish
» Coconut Macadamia Banana Muffins
By sandycon
1. Preheat oven to 350F
- Ingredients:
- 2/3 cup raw macadamia nuts, chopped
- 2/3 cup unsweetened coconut flakes/chips, chopped (or use shredded)
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 3 ripe bananas, peeled and mashed
- 2 eggs
- 1/3 cup honey
- 1/3 cup extra virgin coconut oil, melted and cooled
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp lemon juice
- 1 tsp vanilla
Red Berry Hibiscus Lemonade
By sandycon
1 In 2-quart saucepan, mix both berries and sugar
- 1 cup fresh strawberries, stems removed, rinsed
- 2 cups fresh raspberries, rinsed
- 1 1/2 cups sugar
- 3 cups boiling water
- 4 hibiscus tea bags
- 1 cup fresh lemon juice (about 6 lemons)
- 1 cup cold water
- Ice
Quick Breakfast Recipe: Basic Oven Omelet Cookbook Recipe
By sandycon
It's incredibly easy, incredibly fast, and totally foolproof
- 10 large eggs
- 2 cups milk
- 1 cup grated Parmesan cheese
- 1 cup diced cooked ham
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon salt
- Freshly ground black pepper