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Recipes
Chicken Caesar Pasta Salad
By CandyH
1.In a small bowl, stir together the mayonnaise through the Worcestershire sauce
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 large clove garlic, pressed
- 2 tablespoons lemon juice
- 2 anchovies, finely minced
- 1 teaspoon Worcestershire sauce
- 1 pound penne pasta, cooked until al dente and rinsed with cool water
- 6 large leaves Romaine lettuce, thinly sliced
- 1 1/2 cups grape tomatoes
- 4 green onions. green parts sliced
- 1/2 cup finely shredded Parmesan cheese
- 1/2 teaspoon ground black pepper
- 2 grilled chicken breasts, diced
- 1 1/2 cups croutons
Mexican Shrimp Cocktail
By CandyH
A great appetizer or a light lunch
- 2 pounds cooked shrimp, peeled and deveined
- 1 tablespoon crushed garlic
- 1/2 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 1/2 cups tomato and clam juice cocktail (or Spicy V-8 Juice)
- 1/4 cup ketchup
- 1/4 cup fresh lime juice
- 1 teaspoon hot pepper sauce, or to taste
- 1/4 cup prepared horseradish
- salt to taste
- 1 ripe avocado - peeled, pitted and chopped
Pecan Sandies
By CandyH
1. Preheat oven to 375°F
- 1 1/4 sticks unsalted butter, soft
- 6 tablespoons oil (canola, grapeseed or corn)
- 3/4 cup Imperial Sugar Confectioners Powdered Sugar
- 1/2 cup Imperial Sugar Light Brown Sugar
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups unbleached all-purpose flour*
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 3/4 cup finely chopped pecans (I like to use toasted pecans)
- A few tablespoons Imperial Sugar Extra Fine Granulated Sugar
- Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Chocolate Marbled Peanut Butter Pie
By CandyH
1. Beat peanut butter, cream cheese and vanilla in medium bowl on medium speed of mixer until smooth
- 1/2 cup REESE'S Creamy Peanut Butter
- 1 package (3 oz.) cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup milk
- 1 tub (8 oz.) frozen non-dairy whipped topping, thawed
- 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
- 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Broccoli Gratin
By CandyH
Place a rack in the middle of the oven and preheat to 450 degrees F
- 1/4 cup unsalted butter, plus more for the baking dish
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 teaspoons kosher salt, plus more as needed
- Pinch freshly grated nutmeg
- Freshly ground black pepper
- 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
- 1 cup grated sharp Cheddar (about 4 ounces)
- 1/2 cup fresh bread crumbs
Salted Caramel Dark Chocolate Shortbread Bars
By CandyH
Sweet and savory salted caramel dark chocolate shortbread bars will definitely satisfy your sweet and salty craving...
- SHORTBREAD:
- 1 stick butter
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour*
- SALTED CARAMEL:
- 1 stick butter
- 1/4 cup packed Imperial Sugar Light Brown Sugar
- 1/4 cup packed Imperial Sugar Dark Brown Sugar
- 1 (14 ounces) can sweetened condensed milk
- 2 teaspoons Maldon sea salt
- CHOCOLATE GANACHE:
- 1 cup heavy cream
- 12 ounces high-quality dark chocolate, chopped
Graham Streusel Coffee Cake
By CandyH
Combine the first five ingredients; set aside
- 1 1/2 cups graham cracker crumbs
- 3/4 cup packed brown sugar
- 3/4 cup chopped pecans (I like toasted pecans)
- 1 1/2 teaspoons ground cinnamon
- 2/3 cup butter or margarine, melted
- 1 (18.25 ounce) package yellow cake mix
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
No Bake Raspberry Lemon Cheesecake
By CandyH
1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter
- For the crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
- For the Filling
- 2/3 cup sugar
- zest of 2 lemons
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 (8 ounce) tub frozen whipped topping, thawed
- 1 cup fresh raspberries, slightly mashed with a fork
Slow Cooker Chicken Enchilada Soup
By CandyH
1. Add broth, beans, corn, chiles, enchilada sauce, tomatoes, cumin, and chicken to the slow cooker
- 1 cup chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can enchilada sauce (mild, medium or hot...whatever you like)
- 1 (14.5 oz) can petite diced tomatoes
- 1 tsp cumin
- 1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
- 1 (16 oz) can refried beans
- Salt and pepper
- Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips
French Toast Casserole with Brown Sugar Crumble
By CandyH
For the casserole: Generously butter a 3-quart casserole dish
- Brown Sugar Crumble:
- 1 tablespoon unsalted butter, softened, for the casserole dish
- 1 loaf Italian-style bread, cut into 18 half-inch-thick slices (about 1 pound)
- 6 large eggs
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt
- 1 stick unsalted butter, cut into cubes
- 1 cup chopped walnuts