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Recipes
Best-Ever Scones
By sandy_h
From Southern Living December 2010
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 cup whipping cream, divided
- Wax paper
Sheet Pan Hawaiian Shrimp
By sandy_h
Cooking Light March 2018
- 2 2 pkg 2 (8.8-oz) pkg precooked jasmine rice
- 3 3 3 Tbsp canola oil
- 2 2 8 cups fresh pineapple chunks (about 8 oz)
- 1 1 1-in large red bell pepper, cut into 1-in pieces
- 1 1/4 1 1/4 1/4 lb raw large shrimp, peeled and deveined
- 3 3 3 Tbsp lower-sodium soy sauce
- 2 2 2 Tbsp light brown sugar
- 1 1/2 1 1/2 1/2 Tbsp unseasoned rice vinegar
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 cup loosely packed fresh cilantro leaves
Creamy Four-Cheese Pasta with Spinach
By sandy_h
From Cooking Light December 2018
- 8 oz uncooked quinoa or chickpea pasta (such as rigatoni, penne, farfalle, or rotini)
- 1 Tbsp olive oil
- 8 cups baby spinach
- 1 Tbsp chopped garlic
- 2 oz fontina cheese, shredded (about 1/2 cup)
- 1/2 cup low-fat ricotta cheese
- 1 oz 1/3-less-fat cream cheese, softened
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
- 1/4 cup finely grated Parmesan cheese
Cruzan Splash Cocktail
By sandy_h
From the Cruzan Rum Distillery "Refreshing & Exciting"
- Guava Rum
- Cranberry Juice
- Splash of Sprite
Banana Split Cocktail
By sandy_h
From the Cruzan Rum Distillery "A childhood classic"
- Banana Rum
- Strawberry Rum
- Vanilla Rum
- Pineapple Juice
- Cream of Coconut
- Soaked Cherry
Lemon Chicken with Artichokes and Kale
By sandy_h
Cooking Light March 2018 Note: Smaller chicken breasts (about 5 ounces each) will cook more easily in the time fra...
- 1 1 bunch 1 (6-oz) bunch lacinato kale, stemmed and torn into larger pieces
- 3 3 3 Tbsp olive oil, divided
- 4 4 4 (5-oz) skinless, boneless chicken breasts
- 1/2 1/2 1/2 tsp black pepper
- 1/4 1/4 1/4 tsp kosher salt
- 2 2 pkg 2 (9-oz) pkg frozen artichokes, thawed and patted dry
- 1 1 1 lemon, cut into quarters
- 1 1 1 Tbsp chopped fresh thyme, divided
- 2 2 1/2 oz Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
- 1/4 1/4 1/4 tsp crushed red pepper
Mini Turkey Pot Pies with Dressing Tops
By sandy_h
From Southern Living November 2018
- Crust:
- 3 3/4 cups all-purpose flour, plus more for work surface
- 1 1/2 tsp sea salt
- 1 1/2 cups cold unsalted butter, cut into cubes
- 1 cup cold whole buttermilk
- Filling:
- 6 Tbsp unsalted butter, divided
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 1 3/4 cups whole milk
- 1 1/2 tsp sea salt
- 3/4 tsp freshly cracked black pepper
- 1 yellow onion, finely chopped (about 1 1/4 cups)
- 2 garlic cloves, minced (about 2 tsp)
- 1 1/2 cups thinly sliced peeled carrots (about 4 carrots)
- 1 1/2 cups sliced fresh green beans
- 1 cup frozen green peas, thawed
- 1 Tbsp chopped fresh thyme leaves
- 1 Tbsp chopped fresh sage leaves
- 2 lb cooked turkey breast, chopped (about 4 heaping cups)
- Topping:
- 3 cups water
- 1/2 cup unsalted butter
- 2 (6-oz) pkg stuffing mix (such as Stove Top)
- Equipment:
- 8 (6-inch) cast-iron skillets
Nan’s Overnight Sticky Buns
By sandy_h
From Nan!
- 1 package of Rhodes frozen dinner rolls (package contains 36)
- 1 stick butter
- 1 cup brown sugar
- 1 small package vanilla pudding (not instant)
- 2 Tablespoons milk
- 1/8 teaspoon cinnamon
- Raisins
- Pecans
Egg 'n' bacon breakfast casserole
By sandy_h
1. In a large skillet, cook bacon over medium heat until crisp
- 1 pound bacon, coarsely chopped, or bulk pork sausage
- 6 1-inch slices French bread
- 2 tablespoons butter, softened
- 1 cup shredded co-jack, colby, or American cheese (4 ounces)
- 6 eggs, lightly beaten
- 1-1/2 cups whipping cream, half-and-half, light cream, or whole milk
- 3/4 to 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Snipped fresh Italian (flat-leaf) parsley (optional)
Coconut Martini Cocktail
By sandy_h
From the Cruzan Rum Distillery "A Tropical Twist on the Tradition"
- Coconut Rum
- Vanilla Rum
- Pineapple Juice
- Cream of Coconut