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Recipes
Soft-Baked Chocolate Chip Almond Breakfast Cookies
By sandy_h
From: The Washington Post
- 1/2 cup gluten-free old-fashioned oats
- 1 cup almond meal
- 1/2 cup ground flaxseed meal
- 1/4 cup mini non-dairy, semisweet or dark chocolate chips
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder, double acting
- 1/8 teaspoon fine sea salt
- 1/2 cup raw, unsalted almond butter
- 1/4 cup unsweetened almond milk (vanilla or plain)
- 2 tablespoons light agave nectar or your favorite liquid sweetener
- 1 teaspoon almond extract (may substitute alcohol-free almond flavor)
Shrimp Penne
By sandy_h
From Southern Living June 2006
- 12 ounces uncooked multigrain penne pasta
- 1 1/2 lb. uncooked large, fresh shrimp
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pint grape tomatoes, halved
- 1 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup chopped fresh basil
- Freshly grated Parmesan cheese (optional)
Island Colada Cocktail
By sandy_h
From the Cruzan Rum Distillery "Caribbean Delight"
- Pineapple Rum
- Coconut Rum
- Pineapple Juice
- Cream of Coconut
- Splash of Sprite
Creamed Corn
By sandy_h
Cooking Light July 2018
- 1 1 1 Tbsp unsalted butter
- 1 1 1 Tbsp unsalted butter
- 1 1 1 Tbsp unsalted butter
- 1/2 1/2 1/2 cup minced sweet onion
- 1/2 1/2 1/2 cup minced sweet onion
- 1/2 1/2 1/2 cup minced sweet onion
- 4 4 4 cups fresh corn kernels
- 4 4 4 cups fresh corn kernels
- 4 4 4 cups fresh corn kernels
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- 3 3 3 Tbsp heavy cream
- 3 3 3 Tbsp heavy cream
- 3 3 3 Tbsp heavy cream
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp kosher salt
- 1/4 1/4 1/4 tsp pepper
- 1/4 1/4 1/4 tsp pepper
- 1/4 1/4 1/4 tsp pepper
- 1/8 1/8 1/8 tsp nutmeg
- 1/8 1/8 1/8 tsp nutmeg
- 1/8 1/8 1/8 tsp nutmeg
- Fresh parsley, for garnish
- Fresh parsley, for garnish
- Fresh parsley, for garnish
Creamy Cheddar-Potato Soup with Bacon
By sandy_h
From Southern Living March 2019
- 1 bunch scallions
- 1 (12-oz) pkg bacon, roughly chopped
- 3 lb russet potatoes, peeled and cut into 1/4-inch pieces (7 to 8 cups)
- 2 cups chopped yellow onion (from 1 large onion)
- 3 Tbsp butter
- 3 small garlic cloves, chopped
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 8 oz white Cheddar cheese, shredded (about 2 cups)
- 1/2 cup heavy cream
- 2 oz yellow Cheddar cheese, shredded (about 1/2 cup), for topping
Veggie Frittata
By sandy_h
From Southern Living June 2006
- 1 medium-size yellow onion, chopped
- 1/2 (8-ounce) container sliced fresh mushrooms
- 1 tablespoon olive oil
- 1 (6-ounce) bag fresh baby spinach
- 4 large eggs
- 6 egg whites
- 1/2 (8-ounce) block 2% reduce-fat sharp Cheddar cheese, shredded (about 1 cup)
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fat-free milk
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Garnishes: Black pepper, chopped fresh parsley
Guacamole 2
By sandy_h
From Southern Living
- 6 ripe avocados, peeled
- 1/3 cup fresh lime juice
- 2 large tomatoes, chopped
- 3 to 4 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnishes: Chopped red and yellow bell peppers
Baked Brie Cranberry
By sandy_h
• Preheat oven to 350 degrees
- 2/3 cup water
- 2/3 cup sugar
- 1 1/3 cup fresh cranberries
- 4 teaspoon cider vinegar
- 1/3 cup dried raisins
- 2 teaspoons brown sugar
- 1/4 teaspoons powdered ginger
- Wheel of brie cheese
- Loaf French bread cut skinny
- 1/4 cup walnuts, chopped
Honey-Mustard Marinade
By sandy_h
From Summertime 1999
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 garlic cloves, pressed
Buttermilk Baked Chicken
By sandy_h
I shortened this to use just buttermilk, parmesan cheese, thyme, bread and chicken
- Vegetable oil for baking sheet
- 8 slices white bread
- 1 cup buttermilk
- 1 teaspoon hot-pepper sauce
- Salt and pepper
- 3/4 cup grated Parmesan cheese (2 1/2 ounces)
- 1 teaspoon dried thyme
- Boneless chicken breasts