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Recipes
Key Lime Cake
By sandy_h
From Trisha Yearwood
- For cake:
- 1 (3-ounce) package lime-flavored gelatin
- 1 1/3 cups granulated sugar
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 large eggs, slightly beaten
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
- 1/2 cup confectioners’ sugar
- For cream cheese icing:
- 1/2 cup (1 stick) butter, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 1 (1-pound) box confectioners’ sugar
Chicken ‘n’ Chips
By sandy_h
From Susan Ciszek!
- 1 can condensed cream of chicken soup (10 /4 ounce)
- 1 cup sour cream (8 ounce)
- 2 Tablespoons taco sauce
- 1/4 cup chopped green chiles
- 3 cups cubed cooked chicken
- 12 slices processed American cheese
- 4 cups broken tortilla chips
Lemon Bundt Cake
By sandy_h
From All Recipes
- 1 (18.25-ounce) package lemon cake mix
- 1 (3.4-ounce) package instant vanilla pudding mix
- 3/4 cup vegetable oil
- 4 eggs
- 1 cup lemon-lime flavored carbonated beverage
Chicken-Orzo Soup
By sandy_h
Jackie Mills, Cooking Light OCTOBER 2009
- 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
- 1/2 cup uncooked orzo
- 2 teaspoons olive oil
- 2/3 cup coarsely chopped carrot
- 1/2 cup coarsely chopped celery
- 1/2 cup chopped onion
- 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
- 1 1/4 cups water
- 3 fresh parsley sprigs
- 1 fresh thyme sprig
- 4 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Apricot-Glazed Roasted Asparagus
By sandy_h
From Cooking Light
- 1 pound asparagus spears, trimmed
- Cooking spray
- 2 tablespoons apricot preserves
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon minced garlic
- 1/8 teaspoon salt
Pineapple Tea
By sandy_h
From Summertime 1995
- 1/4 cup unsweetened instant tea
- 2 cups sugar
- 4 cups boiling water
- 8 cups unsweetened pineapple juice
- 3 cups water
- 1 cup lemon juice
- Maraschino cherries
- Pineapple chunks
- Garnish: Fresh mint sprigs
Raspberry Linzer Heart Cookies
By sandy_h
Preheat oven to 325°F; line 2 baking sheets with parchment
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2/3 cup plus 3 Tbsp. confectioners’ sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup raspberry jam
Roasted Pork Tenderloin and Maple-Glazed Apples
By sandy_h
From Cooking Light September 2011
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 2 (12-ounce) pork tenderloins, trimmed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 pounds granny smith apples, sliced 1/2-inch thick
- 1 shallot, thinly sliced
- 3 tablespoons maple syrup
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Upside Down Gingerbread Man Reindeer
By sandy_h
Turn gingerbread cookies upside down and decorate with icing to resemble reindeer (see photo)
- Gingerbread man cookies
- Any prepared cookie icing for decorating
Rosemary Potatoes
By sandy_h
Simple Rosemary Potatoes complement most any entree
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces quartered red potatoes