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Recipes
Molasses Pork Tenderloin with Red Wine Sauce
By sandy_h
From Southern Living December 2002
- For pork:
- 1 cup reduced-sodium soy sauce
- 1 1/4 cups molasses
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 3 tablespoons minced fresh ginger
- 2 large garlic cloves, minced
- 3 (3/4-pound) pork tenderloins
- Red Wine Sauce (optional)
- For Red Wine Sauce:
- 1/2 small sweet onion, minced
- 2 tablespoons butter
- 1/2 cup dry red wine
- 1 (14 1/2-ounce) can beef broth
- 1/4 cup water
- 2 tablespoons cornstarch
Best (sort of) Chocolate Cupcakes
By sandy_h
Preheat oven to 350. Line two cupcake pans with cupcake liners
- 1 box devil’s food mix
- 1 (3.4-ounce) instant chocolate pudding
- 1 cup sour cream
- 1 cup oil
- 2 teaspoons vanilla
- 1/2 cup warm water
- 4 eggs, lightly beaten
Cran-Raspberry Sherbet Mold
By sandy_h
From the Seyberts "Great with holiday meals, the chicken casserole as well as with summer salads
- 6 oz pkg raspberry flavored gelatin
- 1 1/2 cup boiling water
- 1 pint raspberry sherbet
- 1 Tbsp lemon juice
- 1 16-oz can whole cranberry sauce
Passion Punch Cocktail
By sandy_h
From the Cruzan Rum Distillery "A Vacation in a Glass"
- Passion Fruit Rum
- Light Rum
- Pineapple Juice
- Cranberry Juice
- Splash of Sprite
Good Cheer Holiday Crunch
By sandy_h
From Better Homes and Gardens December 2005
- 1 1/2 cups powdered sugar
- 1/2 teaspoon ground nutmeg
- 8 cups bite-size corn or rice square cereal
- 1 cup white baking pieces
- 1/2 cup cashew butter or smooth peanut butter
- 1/4 cup butter, cut up
- 1/4 teaspoon vanilla
- 1 1/2 cups lightly salted cashews
- 1 1/3 cups dried cherries or cranberries and/or chopped dried apricots (about 6 ounces)
Blueberry Cheesecake
By sandy_h
From Southern Living August 2003
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 tablespoon sugar
- Vegetable cooking spray
- 2 (8-ounce) packages 1/3-less-fat cream cheese
- 1 (8-ounce) package fat-free cream cheese
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 2 egg whites
- 1 (8-ounce) container light sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon or grated lemon rind
- 1 1/2 cups fresh or frozen blueberries
- 1 cup fat-free frozen whipped topping, thawed
- 1/4 cup light sour cream
Potato Salad
By sandy_h
From Jean Sauter
- 5 lb potatoes, boiled and diced
- 2 Tbsp vinegar
- 1/4 cup sugar
- 2 tsp salt
- 2 tsp celery seed
- 1/2 pint miracle whip
- 2 tsp French's salad mustard
- Fine cut onion
- 3 to 4 hard boiled eggs, cut up
Pumpkin-and-Winter Squash Gratin
By sandy_h
From Southern Living October 2018
- 1 Tbsp canola oil
- 2 Tbsp all-purpose flour
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/2 cups whole milk
- 5 oz Gruyere cheese, shredded (about 1 1/4 cups), divided
- 2 tsp kosher salt, divided
- 2 oz French bread, torn into small pieces
- 1/4 cup fresh flat-leaf parsley leaves
- 1 Tbsp fresh thyme leaves
- 2 Tbsp salted butter, melted
- 4 cups (about 20 oz) russet potato, cut into 1-inch cubes
- 3 cups (about 14 oz) butternut squash, cut into 1-inch cubes
- 3 cups (about 14 oz) sugar pumpkin, cut into 1-inch cubes
Royal Chicken Salad
By sandy_h
From Mrs. Mills Salad can be made the night before and dressing can be added in the morning
- Dressing:
- 2 cups chicken, cooked and diced
- 1/4 cup sliced water chestnuts
- 1/2 cup green grapes, halved
- 1/2 cup chopped celery
- 1/2 cup toasted almonds
- 1 (8-oz) can chunk pineapple, well drained
- 3/4 cup mayonaise
- 2 tsp soy sauce
- 2 tsp lemon juice
- 1/2-1 tsp curry powder (optional)
Slow-Cooker Chicken Stew with Pumpkin and Wild Rice
By sandy_h
From Southern Living October 2018
- 1 Tbsp canola oil
- 6 boneless, skinless chicken thighs (about 1 3/4 lb)
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 Tbsp chopped garlic (about 5 garlic cloves)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 4 cups (about 19 oz) sugar pumpkin or butternut squash, cut into 1-inch cubes
- 1/2 cup uncooked wild rice
- 2 tsp kosher salt
- 1 cup half-and-half
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 Tbsp chopped fresh tarragon
- 1 Tbsp fresh thyme leaves