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Recipes
Vegetable Beef Bow Tie Skillet Recipe
By CandyH
This is a quick meal perfect for week nights!
- 1 pound ground beef
- 1 cup chopped onion
- 1 can (14-1/2 ounces) beef broth
- 1-1/2 cups uncooked bow tie pasta
- 1/2 cup water
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup chopped sweet yellow pepper (or red or orange)
- 1 cup chopped zucchini
- 2 cups chopped tomatoes (can use canned tomatoes)
- 1 cup (4 ounces) shredded cheddar cheese
Toasted Turkey Cranbery Sandwich
By CandyH
A wonderful sandwich to use up that leftover turkey
- 2 slices French or Italian loaf bread, lightly toasted
- 1 1/2 teaspoons mayonnaise
- 1/2 teaspoon Dijon mustard
- Several slices of cooked turkey breast
- 2 Tbsp prepared cranberry sauce or cranberry relish
- 1 handful of baby arugula leaves or watercress (or even fresh spinach)
Spaghetti Carbonara
By CandyH
The Italian version of bacon and eggs
- 1 pound spaghetti
- 1/2 pound bacon, sliced crosswise into 1/2-inch pieces
- 3 large eggs
- 1 cup grated Parmesan cheese, plus extra for serving (optional)
- Freshly ground black pepper
Florentine Chicken Ring
By CandyH
1.Preheat an oven to 375 degrees F (190 degrees C)
- 1 (10 ounce) can chunk white chicken, drained and flaked (can use leftover chicken)
- 1/2 cup chopped red bell pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup shredded Cheddar cheese
- 1/3 cup mayonnaise
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 (8 ounce) packages refrigerated crescent rolls
King Ranch Chicken Mac and Cheese
By CandyH
1. Preheat oven to 350°. Prepare pasta according to package directions
- 1/2 (16-oz.) package cellentani pasta
- 2 tablespoons butter
- 1 medium onion, diced
- 1 green bell pepper, diced (I like red, orange or yellow peppers)
- 1 (10-oz.) can diced tomatoes and green chiles
- 1 (8-oz.) package pasteurized prepared cheese product, cubed
- 3 cups chopped cooked chicken
- 1 (10 3/4-oz.) can cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups (6 oz.) shredded Cheddar cheese
Pesto Pasta &Tortellini Salad
By CandyH
1.Bring a large pot of water to boiling
- ◦2 cups bowtie pasta
- ◦1 (12 ounce) three-cheese tortellini (dehydrated kind, not frozen)
- ◦1 and 1/2 cups (10 ounces) cherry tomatoes
- ◦1 medium-sized avocado, ripe
- ◦1 medium size (~2 cups) cucumber
- ◦1 and 1/2 cups olives
- Dressing
- ◦1 (8.1 ounce) traditional basil pesto sauce and spread (I recommend Classico)
- ◦2/3 cup Zesty Italian dressing
- ◦2 tablespoons olive oil
- ◦1 teaspoon minced garlic
- ◦1/8 teaspoon pepper
- ◦1/2 teaspoon salt
Chocolate Frosted Toffee Bars
By CandyH
1.Preheat oven to 350 degrees F (175 degrees C)
- Frosting:
- 4 cups coconut flakes
- 1 (14 ounce) can sweetened condensed milk
- 3/4 cup all-purpose flour
- 1/2 cup corn syrup
- 1/3 cup packed brown sugar
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup milk chocolate chips (can use semi-sweet chips)
- 3 tablespoons milk, or as needed
- 1/2 cup confectioners' sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Autumn Apple and Spinach Salad
By CandyH
Combine first 6 ingredients, stirring well with a whisk
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup thinly vertically sliced red onion
- 8 cups bagged prewashed baby spinach (about 8 ounces)
- 1 large, firm, sweet-tart apple, cored and thinly sliced
- 1/4 cup (1 ounce) crumbled blue cheese
Chocolate Brownie Cookies
By CandyH
Preheat oven to 350F. Butter the bottom and sides of a 8×8 inch metal baking pan
- For the Cookie Dough Layer:
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, softened
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- For the Brownie Layer:
- 5 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoon unsweetened cocoa powder
- 3 oz bittersweet chocolate, finely chopped
- 4 tablespoons unsalted butter
- 1/2 teaspoon instant espresso powder
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
Chicken Fried Steak Fingers
By CandyH
And a tasty Creole Mustard sauce to dip them in!
- Creole Mustard Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup Creole mustard (or you can use any whole grain mustard)
- 1 tablespoon honey
- 1/8 teaspoon cayenne pepper
- Steak Fingers
- 1 1/2 pounds cube steak
- salt and pepper
- 1/2 cup flour
- 2 eggs, lightly beaten
- 1/3 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 cup flour
- 1/2 sleeve Saltine crackers, finely crushed
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon black pepper
- Vegetable oil