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Recipes
Bloglovin’
By Sandybehr
Preheat oven to 350 degrees F
- 1 cup butter, softened
- 1 1/2 cups sugar, divided
- 3/4 cup powdered sugar
- 3/4 cup vegetable oil
- 2 Tablespoons lemon juice
- 3 Tablespoons lemon zest
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1 teaspoon salt
- 5 1/2 cups flour
- Strawberry Frosting
- 3/4 cup butter, softened
- 4 cups powdered sugar
- 1/3 cup sour cream
- 1/3 cup strawberries, chopped
Simple Asian Glazed Chicken thighs
By Sandybehr
Instructions Preheat oven to 220°C | 425°F Wash chicken thighs and pat dry with a paper towel
- 6 chicken thighs (bone in and skin on)
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar (or coconut sugar)
- 2 tablespoons pure sesame oil
- 4 cloves garlic, crushed
- 1 teaspoon crushed ginger (fresh)
- 2 bunches of baby bok choy (quartered horizontally)
- sliced green onions/shallots
One-Pan Baby Back Ribs
By Sandybehr
Preheat oven to 275°F. Place the half racks on a baking sheet lined with foil
- Servings: 2-4
- 1 rack baby back ribs, halved
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 cup bbq sauce
- 3 ears corn, husked and halved
- 10-15 stalks asparagus
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1/2 teaspoon pepper
One-Skillet Balsamic Chicken and Vegetables - Averie Cooks
By Sandybehr
To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil,...
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon light brown sugar, packed
- 1 tablespoons olive oil for sauce + 2 tablespoons for cooking chicken
- 2 teaspoons cornstarch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 4 thin-sliced boneless skinless chicken breasts (about 1 pound), seasoned with salt and pepper
- 2 about 2 cups broccoli florets
- 1 1/2 about 1 1/2 cups sugar snap peas (peapods may be substituted)
- 2 to 4 tablespoons water, optional and if necessary
Superb Sauteed Mushrooms
By Sandybehr
Heat olive oil and butter in a large saucepan over medium heat
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 pound button mushrooms, sliced
- 1 clove garlic, thinly sliced
- 1 tablespoon red cooking wine
- 1 tablespoon teriyaki sauce, or more to taste
- 1/4 teaspoon garlic salt, or to taste
- freshly ground black pepper to taste
Ree's Simple Sesame Noodles
By Sandybehr
Instructions: Whisk all ingredients (except noodles and green onions) together in a bowl
- 12 ounces, fluid Thin Noodles, Cooked And Drained
- 1/4 cup Soy Sauce
- 2 Tablespoons Sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil
- 4 Tablespoons Canola Oil
- 4 whole Green Onions, Sliced Thin
Ridiculous Chocolate Cake
By Sandybehr
Instructions Cake Preheat oven to 350°F
- 1 (15.25 ounce) box chocolate cake mix
- 1 (3.9 ounce) box instant chocolate pudding
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
- 1/4 cup butter, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup heavy cream
Jewel's Chicken Giardino
By Sandybehr
Combine chicken, 1/4 cup olive oil, 1/2 juiced lemon, chopped fresh rosemary, and garlic in a bowl; marinate chicke...
- Chicken:
- 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, juiced
- 2 small sprigs fresh rosemary, chopped
- 1 clove garlic
- Sauce:
- 2 tablespoons butter
- 2 teaspoons garlic pepper seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken broth
- 1/2 cup water
- 1/2 cup white wine
- 2 tablespoons milk
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon sea salt and ground black pepper to taste
- Vegetables:
- 1/4 cup extra-virgin olive oil
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 2 Roma (plum) tomatoes, diced
- 1 cup broccoli florets
- 1 cup spinach, cut into 1/2-inch pieces
- 1 zucchini, cut into rounds
- 1 pound yellow squash, cut into rounds
- 1/2 red bell pepper, cut into strips
- 1/2 cup frozen peas
- 1/2 cup matchstick-cut carrots
- 1 (16 ounce) package farfalle (bow tie) pasta
Spiced Almond Milk - Simple Green Smoothies
By Sandybehr
Blenders Marketplace darn good when it’s cold out, but my wallet and caffeine addiction sure take the brunt
- 1 cup almond milk, unsweetened
- 1/4 tsp cinnamon
- Pinch of ground ginger
- Pinch of cayenne pepper
- 2 tsps maple syrup
- 1 TBS almond butter
Thai Chicken Tacos
By Sandybehr
Instructions For the chicken: Combine the coconut milk, soy sauce, brown sugar, lime juice, garlic and ginger in...
- For the chicken:
- 4 boneless skinless chicken breasts
- 1 and 1/2 cups coconut milk (light is fine)
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 teaspoons of minced fresh garlic
- 2 teaspoons of minced fresh ginger
- 1 cup of shredded red cabbage
- 1/2 cup of shredded carrots
- 1/2 cup of thinly sliced cucumber
- 1/2 cup cilantro leaves
- 8 small flour tortillas (soft taco size)
- salt and pepper to taste
- lime wedges for garnish if desired
- For the peanut sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup coconut milk (light is fine)
- 2 teaspoons of lime juice
- 1 tablespoon of soy sauce
- 2 teaspoons of brown sugar
- 2 teaspoons of water