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Recipes
Chocolate Walnut Pie Bars
By CandyH
FOR CRUST: PREHEAT oven to 350° F
- CRUST:
- 1 1/2 cups all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup packed brown sugar
- FILLING:
- 3 large eggs
- 3/4 cup light corn syrup
- 3/4 cup granulated sugar
- 2 tablespoons butter or margarine, melted
- 1 teaspoon vanilla extract
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 1/2 cups coarsely chopped walnuts
Fresh Apple Cinnamon Scones
By CandyH
1) In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice
- Scones
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon Apple Pie Spice or ground cinnamon
- 1/2 cup (8 tablespoons) cold butter
- 3/4 cup chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
- 3/4 cup cinnamon chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce, unsweetened preferred
- Topping
- 3 tablespoons coarse white sparkling sugar
- 1/2 teaspoon ground cinnamon
Quick Shrimp Chowder
By CandyH
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 2 (10 3/4-ounce) cans cream of potato soup, undiluted (I like to use one can of cream of shrimp soup and one can of potato soup)
- 3 1/2 cups milk
- 1/4 teaspoon ground red pepper
- 1 1/2 pounds medium-size fresh shrimp, peeled*
- 1 cup (4 ounces) shredded Monterey Jack cheese
- Garnish: chopped fresh parsley
- Oyster crackers (optional)
Peppermint Fudge
By CandyH
1.Grease a 8 X 8 or 8 X 11 baking dish
- 1 - 14 ounce can sweetened condensed milk
- 1 tablespoon butter + extra for buttering the dish
- 1 pound dark chocolate chips/chunks
- 1/4 teaspoon salt
- 1/4 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup Andes Peppermint Chunks
Hash Brown and Egg Casserole
By CandyH
A delicious and easy breakfast casserole
- 1 (2 pound) package frozen hash brown potatoes, thawed (used the chunky hash browns and quickly browned them first)
- 1 pound pork sausage
- 1 small onion, diced
- 5 eggs (I used 6 eggs)
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- salt and ground black pepper to taste
- 12 ounces shredded Cheddar cheese
Strawberry Pretzel Salad
By CandyH
This salad is a wonderful mix of creamy, salty and sweet! It's really great to take to a potluck
- 1/2 cups crushed pretzels
- 4 1/2 tablespoons white sugar
- 3/4 cup butter, melted
- 1 cup white sugar
- 2 (8 ounce) packages cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (6 ounce) package strawberry flavored Jell-O®
- 2 cups boiling water
- 1 (16 ounce) package frozen strawberries
Thai Chicken Salad with Spicy Peanut Sauce
By CandyH
1. In a ziplock bag, combine all the ingredients for the chicken marinade
- Chicken marinade
- 1/2 C vegetable oil
- 2 Tb rice vinegar
- 1/4 C sugar or 2 Tb Truvia
- 1 clove garlic, minced
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- dash of salt and pepper
- 4 boneless, skinless chicken breasts - about 2 1/2 pounds total
- Salad
- 2 hearts of romaine, chopped
- 1/2 large head of napa cabbage, chopped
- 1 cucumber, peeled, seeded and chopped
- 2 carrots, shredded
- 1 red bell pepper, chopped
- 5 green onions, chopped
- 1/2 bunch of cilantro, chopped
- 1 C salted peanuts
- Dressing
- 1/4 C rice vinegar
- 1/4 C Thai sweet red chili sauce
- 1 tsp sesame oil
- 1/2 tsp sugar or Truvia
- pinch of salt and pepper
- Peanut Sauce
- 1/4 C natural peanut butter
- 2 Tb soy sauce
- 1 Tb rice vinegar
- 1 Tb Thai sweet red chili sauce
- 2 Tb water
Chocolate Turtle Cupcakes
By CandyH
Chocolate cupcakes topped with a caramel frosting, drizzled with caramel sauce and sprinkling of chopped pecans
- CARAMEL FILLING:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 6 ounces unsweetened chocolate, melted
- 1 cup (2-sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 4 large eggs, room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 sticks butter
- 3/4 teaspoon salt
- 3 cups dark brown sugar, packed
- 3/4 cup milk
- 3 teaspoons vanilla extract
- 3/4 cup pecans, chopped
- CARAMEL FROSTING:
- 4 1/2 to 6 cups powdered sugar
- 1/4 cup pecans, chopped
- 1/4 cup milk chocolate chips
Almost Famous Chicken Lettuce Wraps
By CandyH
Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl
- For the Chicken:
- 1 large egg white
- 1 tablespoon cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 1 1/2 pounds skinless, boneless chicken breasts, diced
- For the Stir-Fry Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- For the Noodles:
- 2 bundles cellophane noodles
- Peanut oil, for frying
- For the Stir-Fry:
- 4 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 teaspoon minced peeled ginger
- 1 jalapeno pepper, seeded and minced
- 4 scallions; 2 minced, 2 cut into 1-inch pieces
- Kosher salt
- 1/4 teaspoon sugar
- 1/2 pound shiitake mushrooms,stemmed and diced
- 3/4 cup diced water chestnuts
- Small lettuce leaves, for serving
- Soy sauce, chili paste and/or hot mustard, for serving
Antipasto Pasta Salad
By CandyH
1.Cook the pasta in a large pot of salted boiling water until al dente
- 1 pound seashell pasta (or the pasta of your choice)
- 1/4 pound Genoa salami, chopped
- 1/4 pound pepperoni sausage, chopped
- 1/2 pound Asiago cheese, diced
- 1 (6 ounce) can black olives, drained and chopped
- 1 red bell pepper, diced
- 1 green bell pepper, chopped
- 3 tomatoes, chopped
- 1 (.7 ounce) package dry Italian-style salad dressing mix (Good Seasons)
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley (or use 2 Tablespoons fresh parsley)
- 1 tablespoon grated Parmesan cheese (or more to taste)
- salt and ground black pepper to taste