SandiB2010's profile page
Recipes
Toffee Cranberry Crisps
By sandiB2010
I've had more friends request this recipe than any other cookie recipe I have
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 cups quick-cooking oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup miniature semisweet chocolate chips
- 1 cup English toffee bits or almond brickle chips
Bobby’s Lighter Crab Soup
By sandiB2010
Heat the oil in a large saucepan until hot
- 1 tablespoon olive oil
- 3/4 cup chopped scallions
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups seafood broth or clam juice
- 2 cups low-fat (1%) milk
- 3 tablespoons dry sherry
- 1/2 teaspoon Paula Deen Lemon Pepper Seasoning
- 1/4 teaspoon white pepper
- Pinch cayenne
- 1 pound crabmeat, picked free of shell
- 1 tablespoon chopped fresh chives
Lidia's Almond-Apricot Butter Cookies
By sandiB2010
These delicious almond-apricot cookies are best served with a cup of tea and make a great additions to any festive ...
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup apricot preserves
- 1/3 cup slivered almonds, toasted
The Great White Pumpkin Cheese Ball
By sandiB2010
Southern Living OCTOBER 2009
- 2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
- 1 8-oz.) package cream cheese, softened
- 2 (4-oz.) goat cheese logs, softened
- 1/2 teaspoon pepper
- Braided pretzel, muscadine vine and leaf
- Crackers and assorted vegetables
Charleston Cheese Dip (Trisha Yearwood)
By sandiB2010
Trisha Yearwood's dip brings a triple dose of cheese to the party: It's made with a combo of Monterey Jack, sharp c...
- 1/2 cup mayonnaise
- One 8-ounce package cream cheese, softened
- 1 cup grated sharp Cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 2 green onions, finely chopped
- 1 dash cayenne pepper
- 8 butter crackers, crushed, such as Ritz
- 8 slices bacon, cooked and crumbled
- Corn chips, crackers or bagel chips, for serving
1897 Eggnog
By sandiB2010
This classic eggnog recipe dates all the way back to 1897 and is sure to be a hit this holiday season
- 1 1 1 egg
- 2/3 2/3 2/3 cup milk
- 1 1 1 tablespoon sugar
- 2 2 2 tablespoons brandy or 2 tablespoons of red wine
- pinch pinch of salt
- to freshly grated, to taste
Oven-Fried Fish & Chips (Diabetic)
By sandiB2010
Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign
- Canola or olive oil cooking spray
- 1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch-thick wedges
- 4 teaspoons canola oil•1 1/2 teaspoons Cajun or Creole seasoning, divided
- 2 cups cornflakes
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites, beaten
- 1 pound cod, (see Note) or haddock, cut into 4 portions
Mulled Wine
By sandiB2010
Ina's warming drink combines apple cider with red wine for a cocktail that'll serve a crowd
- 4 cups apple cider
- 1 (750-ml) bottle red wine, such as Cabernet Sauvignon
- 1/4 cup honey
- 2 cinnamon sticks
- Zest and juice of 1 orange
- 4 whole cloves
- 3 star anise
- 4 oranges, peeled, for garnish
Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon
By sandiB2010
1.Preheat oven to 375 degrees F (190 degrees C)
- 2 skinless, boneless chicken breast halves
- 1/4 cup crumbled Gorgonzola cheese
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 4 thick slices of applewood smoked bacon
- salt and ground black pepper to taste
Crowd-Pleasing Vegetable Casserole
By sandiB2010
Everyone will eat and enjoy their vegetables when this casserole is served
- 1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 1/2 cups shredded Swiss cheese (about 6 ounces)
- 2/3 cup sour cream
- 1/4 teaspoon ground black pepper
- 2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
- 2 cans (2.8 ounces each) French's® French Fried Onions (2 2/3 cups)