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Recipes
Honey Orange Firecracker Shrimp
By CandyH
1.Wash shrimp well and submerge in cold water in a bowl; set shrimp aside
- 24 jumbo shrimp, peeled and deveined
- 1 cup cornstarch
- 1 tablespoon garlic powder
- 1 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup canola oil
- 1 cup tupelo honey (1/2 cup of honey works fine...can use any honey you like...orange blossom is nice)
- 1 tablespoon grated orange zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cayenne pepper, or to taste (or red pepper flakes)
Spicy Shrimp Peanut Noodles
By CandyH
Bring a large pot of water up to a boil for your pasta
- Ingredients
- 2 Tablespoons Canola Oil
- 1 pound Shrimp, Peeled And Deveined
- 4 Tablespoons Soy Sauce
- 6 whole Green Onions, Chopped
- 6 cloves Garlic, Minced
- 1 cup Chicken Stock
- 1/2 cups Creamy Peanut Butter
- 2 teaspoons Toasted Sesame Oil
- 1/2 whole Lime, Juiced
- 1 teaspoon Red Pepper Flakes
- 3/4 pounds Angel Hair Pasta
- 1/4 cups Cilantro, Roughly Chopped
- 1/4 cups Roasted Peanuts, Chopped
Chile Con Queso
By CandyH
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or...
- 1/2 onion diced (about 1/2 cup)
- 4 cloves of garlic minced
- 3 Serrano peppers diced
- 3 jalapeno peppers diced
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk
- 6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
- 1/2 cup of cilantro, chopped
- 2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
- 1/2 cup of sour cream
- Salt to taste
Leftover Turkey Pot Pie with Cheddar Biscuit Crust
By CandyH
Make the filling: Combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon ...
- For the biscuit crust:
- 1 medium onion, cut into 1/2-inch pieces
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large parsnip, peeled and cut into 1/2-inch pieces
- 1 teaspoon chopped thyme
- 3 Tablespoons unsalted butter
- 1/2 lb. mushrooms, trimmed and quartered
- 3 1/2 cups low sodium turkey or chicken stock
- 1/4 cup all-purpose flour
- 4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
- 1 (10-ounce) package frozen baby peas, thawed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coarsely grated cheddar cheese
- 1/4 cup grated parmesan cheese
- 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups well-shaken buttermilk
Strawberry Poke Cake
By CandyH
In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds
- 1 package white cake mix (regular size)
- 1-1/4 cups water
- 2 eggs
- 1/4 cup canola oil
- 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
- 2 packages (3 ounces each) strawberry gelatin
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- Fresh strawberries, optional
Lemon Buttermilk Sheet Cake
By CandyH
Preheat the oven to 325°
- For the Cake:
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, room temperature
- 3 tablespoons grated lemon zest from 3 lemons
- 1/4 cup lemon juice from 3 lemons
- 1 teaspoon vanilla extract
- 1 3/4 cup granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- For the Glaze:
- 3 cups confectioners' sugar
- 3 tablespoons lemon juice
- 2 tablespoons buttermilk
Chocolate Magic Mousse Pie
By CandyH
1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1/4 cup boiling water
- 1 cup sugar
- 1/2 cup HERSHEY'S Cocoa
- 2 cups (1 pt.)cold whipping cream
- 2 teaspoons vanilla extract
- 1 package packaged graham cracker crumb crust (6 or 9 oz.)
- Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
- HERSHEY'S MINI KISSES Brand Milk Chocolates
Rosemary Pull-Apart Dinner Rolls
By CandyH
1.Dissolve yeast in warm water in a small bowl
- 1 package active dry yeast
- 1/4 cup warm water (110 degrees F (43 degrees C))
- 1 cup milk
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1 tablespoon honey
- 1 teaspoon salt
- 2 teaspoons minced fresh rosemary leaves
- 1/2 cup all-purpose flour, or as needed
- 2 tablespoons olive oil
- 1 egg
- 1 teaspoon milk
- coarse sea salt to taste
Pecan Tassies
By CandyH
This recipe can be easily halved
- 1 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 2 1/2 cups all-purpose flour
- 1 1/2 cups firmly packed brown sugar
- 1 1/2 cups chopped pecans
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce
By CandyH
For the glaze, combine powdered sugar and 2 Tablespoons lemon juice in small bowl
- Lemon Glaze:
- 1-1/2 cups packed powdered sugar, sifted
- 2 Tablespoons (or more if needed) fresh lemon juice
- Cake:
- 1-1/2 cups all-purpose flour
- 1/3 cup yellow cornmeal
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 Tablespoon lemon zest
- 3/4 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted, cooled
- Crushed-Blueberry Sauce
- 3 cups fresh blueberries or frozen, thawed, divided
- 2/3 cup (packed) golden brown sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- Pinch of salt