Sandy_h's profile page
Recipes
Blushing Chicken Noodle Soup
By sandy_h
Put all ingredients except noodles into soup pot
- 6 cups of homemade chicken broth
- 2 large carrots, scraped and sliced or diced
- 1 large stalk of celery, chopped or sliced
- 1 onion, chopped (approximately 1 cup)
- 1 cup of sliced fresh mushrooms
- 2 cups of cooked chicken, diced (approximately 12 ounces)
- 1 cup of canned plum tomatoes (about 4 whole tomatoes) coarsely chopped, with liquid
- 3 cups cooked egg noodles (approximately 2 cups of dry noodles)
Ginger and Apple Sled Tarts
By sandy_h
From Better Homes and Gardens December 2005
- 1/2 a 17.3-ounce package frozen puff pastry sheets (1 sheet), thawed
- 1 egg, slightly beaten
- 1 tablespoon water
- 2 tablespoons coarse or granulated sugar
- 2 tablespoons finely chopped crystallized ginger
- 2 small baking apples, cored, halved and thinly sliced
- Crab apple sprigs (optional)
Scalloped Corn
By sandy_h
From Food Network Kitchen via Emma Efkeman Sharp cheddar instead of white cheddar cheese works too
- 4 Tablespoons unsalted butter
- 3 large eggs
- 1 1/2 cups half-and-half
- 1 Tablespoon sugar
- 2 14-oz packages frozen corn (about 5 cups), thawed
- 1 1/2 cups coarsely crushed butter crackers, such as Ritz crackers
- 1 cup shredded white cheddar cheese (about 2 cups)
- Kosher salt
Milk Chocolate Bar Cake
By sandy_h
Yummy!! A hit everytime!
- 1 (18.25-ounce) package Swiss chocolate cake mix
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 10 (1.5-ounce) milk chocolate candy bars with almonds, divided
- 1 (12-ounce) container frozen whipped topping, thawed
Blendtec Recipe - Ginger Dressing
By sandy_h
Add ingredients to jar in order listed and secure lid
- 1/3 c orange juice
- 3 tbsp sesame oil
- 3 tbsp canola oil
- 2 tbsp balsamic vinegar
- 2 tbsp water
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 chunks ginger root, peeled, approximately 2 1/2 Tbsp
- 1 tbsp Dijon mustard
- 2 green onions, trimmed and quartered
- 1 clove garlic, quartered
Lemon Cookies
By sandy_h
From All Recipes
- 1 (18.25-ounce) package lemon cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon lemon extract
- 1/3 cup confectioners’ sugar
Lemon-Raspberry Muffins
By sandy_h
From Southern Living December 2003
- 2 1/4 cups all-purpose flour, divided
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (8-ounce) container lemon yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon grated lemon rind
- 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries,
- unthawed
- 3 tablespoons sugar
- 1 tablespoon cold butter or margarine
Ice Cream-Toffee Dessert
By sandy_h
Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers, and set as...
- 2 (3-ounce) packages ladyfingers
- 2 tablespoons instant coffee granules
- 1/4 cup hot water
- 6 (1.4-ounce) toffee candy bars, divided
- 1/2 gallon vanilla ice cream, softened*
- 3 tablespoons coffee liqueur (optional)
- 1 (8-ounce) container frozen whipped topping, thawed
Pumpkin Cakes
By sandy_h
From Family Circle
- 1 box (14-ounces) pumpkin flavored quick bread (such as Pillsbury)
- 1 cup water
- 3 tablespoons vegetables oil
- 2 large eggs
- 2 cans (12 ounces each) whipped vanilla frosting
- Orange paste food coloring
- Pretzel sticks, pretzel rods, mini ice-cream cones or Nestle Stixx (for pumpkin “stems”)
- 1 tablespoon light corn syrup
- 1 mini ice cream cone
- Brown and orange sanding sugar
Honey Vinaigrette
By sandy_h
From Southern Living July 2017
- 1/2 cup canola oil
- 1/3 cup white balsamic vinegar
- 2 Tbsp honey
- 2 tsp minced red onion or shallot
- 1/4 tsp kosher salt
- 1/4 tsp black pepper