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Recipes
Pumpkin-Pecan Bread
By sandy_h
Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-oz) can pumpkin
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2/3 cup water
- 1 to 1 1/2 cups chopped pecans, toasted
Gammy's Carrots and Celery
By sandy_h
From Gammy from one of Mom's recipe cards
- Chopped carrots
- Chopped carrots
- Chopped carrots
- Chopped celery
- Chopped celery
- Chopped celery
Cauliflower Grilled Cheese
By sandy_h
From Eating Well March 2019
- 6 cups cauliflower florets (1-inch)
- 2 Tablespoons oil from a jar of sun-dried tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 1/4 cup shredded sharp cheddar cheese
- 1 teaspoon dried oregano
- 2 Tablespoons butter, softened
- 8 slices whole-wheat sourdough bread
- 8 teaspoons chopped sun-dried tomatoes
Luscious Lemon Bars
By sandy_h
From Southern Living March 2010
- 2 1/4 cups all-purpose flour, divided
- 1/2 cup powdered sugar
- 1 cup cold butter, cut into pieces
- 4 large eggs
- 2 cups granulated sugar
- 1 tsp lemon zest
- 1/3 cup fresh lemon juice
- 1/2 tsp baking powder
- Powdered sugar
Light Chicken Potpie
By sandy_h
Directions Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined
- 1 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons 2% milk
- 2 small russet potatoes
- 4 1/2 cups low-sodium chicken broth
- 5 medium carrots, cut into large chunks
- 1 to 2 teaspoons chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 3 tablespoons all-purpose flour
- 1/3 cup 2% milk
- 3 stalks celery, sliced
- 3 cups shredded rotisserie chicken, skin removed
- 1/2 cup fat-free plain Greek yogurt
- 1 cup frozen peas
- 1/2 cup minced fresh parsley
- Kosher salt and freshly ground pepper
Bourbon Barbeque Sliced Steak Sliders
By sandy_h
For BBQ sauce, combine all ingredients a medium skillet and bring to a low bubble
- For the Bourbon BBQ Sauce:
- 2 shots of good quality bourbon
- 1 cup ketchup
- 2 large cloves garlic, finely chopped
- 2 tablespoons dark brown sugar
- 2 tablespoons dark amber maple syrup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 1 teaspoon cumin, scant 1/3 palmful
- Pinch of ground cloves or allspice
- Coarse black pepper
- For the steaks:
- 1 1/2 pounds flat-iron steaks or flank steak
- Vegetable oil, for drizzling
- Salt and pepper
- 1/2 to 3/4 cup beef stock
- 12 soft slider rolls, split
Best Spanish Rice
By sandy_h
Heat oil in a large, heavy skillet over medium heat
- 2 tablespoons oil
- 2 tablespoons chopped onion
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
Pie Crust
By sandy_h
From Nan
- 3/4 3/4 3/4 cup shortening
- 3/4 3/4 3/4 cup shortening
- 3/4 3/4 3/4 cup shortening
- 2 2 2 cups flour
- 2 2 2 cups flour
- 2 2 2 cups flour
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup water
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 1 1 1 tsp salt
Shrimp Tacos with Tomatillo Salsa
By sandy_h
In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil
- 1/2 pound tomatillos—husked, rinsed and quartered
- 1/2 small onion, quartered
- 1 jalapeño, seeded and chopped
- 3 garlic cloves
- Kosher salt
- Freshly black pepper
- 1/4 cup finely chopped cilantro
- 2 celery ribs, thinly sliced crosswise
- 1 1/4 pounds medium shrimp (about 36), shelled and deveined
- Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
- Extra-virgin olive oil, for brushing
- 12 corn tortillas, warmed
- Shredded green cabbage and parsley leaves, for serving
Slow Cooker loaded potato soup
By sandy_h
COOK and stir bacon in large skillet on medium heat until crisp
- 8 slices OSCAR MAYER Bacon, chopped
- 1 onion, finely chopped
- 2 Tbsp. flour
- 1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
- 3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
- 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup milk
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup chopped fresh chives