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Recipes
Chocolate Bar Cookies
By sandy_h
From Leslie Turner
- 1/2 1/2 1/2 cup butter or margarine
- 1/2 1/2 1/2 cup butter or margarine
- 1/2 1/2 1/2 cup butter or margarine
- 1 1/2 1 1/2 1/2 cups Graham cracker crumbs
- 1 1/2 1 1/2 1/2 cups Graham cracker crumbs
- 1 1/2 1 1/2 1/2 cups Graham cracker crumbs
- 14 14 can 14 oz can condensed milk
- 14 14 can 14 oz can condensed milk
- 14 14 can 14 oz can condensed milk
- 1 1 1 cup semi-sweet chocolate chips
- 1 1 1 cup semi-sweet chocolate chips
- 1 1 1 cup semi-sweet chocolate chips
- 1 1 1 cup peanut butter chips
- 1 1 1 cup peanut butter chips
- 1 1 1 cup peanut butter chips
Butterscotch Brownies
By sandy_h
From one of Mom's recipe cards
- 3/4 3/4 3/4 cup melted butter
- 3/4 3/4 3/4 cup melted butter
- 3/4 3/4 3/4 cup melted butter
- 2 2 2 cups brown sugar
- 2 2 2 cups brown sugar
- 2 2 2 cups brown sugar
- 2 2 2 eggs
- 2 2 2 eggs
- 2 2 2 eggs
- 1 1/4 1 1/4 1/4 cup sifted flour
- 1 1/4 1 1/4 1/4 cup sifted flour
- 1 1/4 1 1/4 1/4 cup sifted flour
- 1 1 1 cup moist coconut
- 1 1 1 cup moist coconut
- 1 1 1 cup moist coconut
- 1 1 1 cup nuts, chopped
- 1 1 1 cup nuts, chopped
- 1 1 1 cup nuts, chopped
- 1 1/2 1 1/2 1/2 tsp vanilla
- 1 1/2 1 1/2 1/2 tsp vanilla
- 1 1/2 1 1/2 1/2 tsp vanilla
DC Cupcake's Georgetown Vanilla Cupcake
By sandy_h
For the cupcakes: Preheat the oven to 350°
- Georgetown Cupcake Vanilla Cupcake Recipe
- 2 1/2 cups flour , sifted
- 1/2 tsp. baking powder, sifted
- 1/4 Tsp. salt
- 8 Tbsp. (4 ounces) unsalted butter
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean
- 1 1/4 cups whole milk , at room temperature
- Georgetown Cupcake Buttercream Frosting
- 16 Tbsp. (8 ounces) unsalted butter
- 4 cups confectioner's sugar, sifted
- 1 tsp. whole milk
- 1 tsp. pure vanilla extract
- 1/8 tsp. salt
Snickerdoodles
By sandy_h
From Trisha Yearwood
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups plus 2 Tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
Zucchini-Mushroom Caprese Bowl
By sandy_h
Cooking Light April 2018
- 1 1 1 medium zucchini
- 3/4 3/4 3/4 tsp kosher salt, divided
- 2 2 2 Tbsp olive oil
- 1 1 1 cup chopped yellow onion
- 1 1 1 Tbsp finely chopped garlic
- 16 16 16 oz sliced cremini mushrooms
- 1 1 1 Tbsp unsalted tomato paste
- 1 1 can 1 (28-oz) can unsalted diced fire-roasted tomatoes, undrained
- 1 1 1 tsp freshly ground black pepper
- 5 5 5 oz fresh baby spinach
- 4 4 1/2 oz part-skim ricotta cheese (about 1/2 cup)
- 3 3 3/4 oz preshredded part-skim mozzarella cheese (about 3/4 cup)
- 1/4 1/4 1/4 cup loosely packed fresh basil
Berry Jam
By sandy_h
From Publix
- 1 lemon, for juice
- 6 cups fresh (or frozen) mixed berries (blackberries, blueberries, raspberries, or strawberries)
- 1 cup sugar
Black Pearl Cocktail
By sandy_h
From the Cruzan Rum Distillery "Diamond in the sea"
- Mango Rum
- Vanilla Rum
- Orange Juice
- Float of Black Strap
Nana’s Spaghetti with Italian Meat Sauce
By sandy_h
From Nana!
- 1/4 cup olive oil
- 1/2 cup minced onions
- 1 pound chuck, ground
- 2 minced cloves garlic
- 23 ounce cans chopped mushrooms, undrained
- 1/4 cup snipped parsley
- 1 8 ounce can tomato sauce
- 1 number 2 can tomatoes (2 1/2 cups)
- 1/4 pound diced sharp American cheese
- 1/2 to 1 cup grated Parmesean cheese
- 1 cup Burgandy, claret or other red wine
- 1 pound spaghetti
- 2 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon sugar
- Tiny bit of fresh or dried basil or thyme
Christmas Sunrise
By sandy_h
From Southern Living December 2017
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1 1/2 cups cranberry juice cocktail (such as Ocean Spray)
- 1/4 cup (2 oz) grenadine
- 4 cups tangerine juice
- 2 cups chilled lime-flavored sparkling water, club soda, or Prosecco
- Thin tangerine slices
Pork Tenderloin with Bourbon-Peach Sauce
By sandy_h
Cooking Light July 2018
- 3 3 3 Tbsp olive oil, divided
- 3 3 3 Tbsp olive oil, divided
- 3 3 3 Tbsp olive oil, divided
- 1 1 1 lb pork tenderloin, divided
- 1 1 1 lb pork tenderloin, divided
- 1 1 1 lb pork tenderloin, divided
- 1 1 1 tsp kosher salt, divided
- 1 1 1 tsp kosher salt, divided
- 1 1 1 tsp kosher salt, divided
- 1 1 1 tsp black pepper, divided
- 1 1 1 tsp black pepper, divided
- 1 1 1 tsp black pepper, divided
- 2 2 2 cups sliced peeled fresh peaches
- 2 2 2 cups sliced peeled fresh peaches
- 2 2 2 cups sliced peeled fresh peaches
- 2 2 2 Tbsp (1 oz) bourbon
- 2 2 2 Tbsp (1 oz) bourbon
- 2 2 2 Tbsp (1 oz) bourbon
- 3 3 3 Tbsp apple cider vinegar; divided
- 3 3 3 Tbsp apple cider vinegar; divided
- 3 3 3 Tbsp apple cider vinegar; divided
- 2 2 2 Tbsp honey, divided
- 2 2 2 Tbsp honey, divided
- 2 2 2 Tbsp honey, divided
- 1 1 1 Tbsp unsalted butter
- 1 1 1 Tbsp unsalted butter
- 1 1 1 Tbsp unsalted butter
- 1 1 1 Tbsp dijon mustard
- 1 1 1 Tbsp dijon mustard
- 1 1 1 Tbsp dijon mustard
- 3 3 1 cups shredded green cabbage (from 1 medium)
- 3 3 1 cups shredded green cabbage (from 1 medium)
- 3 3 1 cups shredded green cabbage (from 1 medium)
- 1/2 1/2 1/2 cup toasted sliced almonds
- 1/2 1/2 1/2 cup toasted sliced almonds
- 1/2 1/2 1/2 cup toasted sliced almonds
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
- 2 2 2 tsp finely chopped fresh thyme
- 2 2 2 tsp finely chopped fresh thyme
- 2 2 2 tsp finely chopped fresh thyme