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Recipes
Slow Cooker Macaroni and Cheese (Trisha Yearwood)
By sandiB2010
Coming in at No. 9, Trisha's easiest-ever mac and cheese lets the slow cooker do the heavy lifting
- Cooking spray
- 8 ounces cooked elbow macaroni
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs, beaten
- Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
- Dash of paprika
Chicken Parmesan
By sandiB2010
2008, Ellie Krieger, All Rights Reserved
- 4 slices whole-wheat bread (1-ounce each)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 jar good-quality marinara sauce (about 3 1/2 cups)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons (1/2-ounce) shredded Parmesan
Soft Snickerdoodles
By sandiB2010
1. Preheat oven to 400 degrees F
- 1 1/2 cups sugar or sugar substitute-sugar baking blend* equivalent to 1-1/2 cups sugar
- 3 teaspoons ground cinnamon
- 1 cup butter, softened
- 3/4 cup fresh or frozen egg product, thawed
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped peanuts
- 1 cup dried currants
- 1 6 ounce package dried cranberries (1 cup)
Egg Tagliatelle with Ham and Peas
By sandiB2010
Bring a pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound egg tagliatelle
- 3 tablespoons EVOO
- 4 tablespoons butter
- 2 large shallots, chopped
- 2 large cloves garlic, chopped
- 1/4 pound mild ham, cut into 1/8-inch cubes
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Freshly grated nutmeg
- 1/2 cup thawed frozen peas or blanched fresh peas
- 3 - 4 tablespoons chopped fresh tarragon
- Grated parmgiano-reggiano, for tossing and topping
Fresh Tomato Sauce
By sandiB2010
Bring a large pot of water to boil, then use a small kitchen knife to score an "X" into the bottom of each tomato
- 8 pounds tomatoes
- 1/2 cup olive oil
- 1 large onion, chopped
- 1 1/2 cups baby portabella mushrooms, chopped
- 4 cloves garlic, minced
- 1 cup fresh packed basil leaves
- Salt and pepper to taste
Espresso Brownies
By sandiB2010
Perk up a batch of decadent fudge brownies with a secret ingredient: espresso
- 3/4 cup (1 1/2 sticks) unsalted butter, plus more for the pan
- 1/2 cup all-purpose flour, spooned and leveled
- 1/4 cup natural cocoa powder
- 1 teaspoon fine salt
- 1/2 teaspoon baking powder
- 3 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3 large eggs
- 2 tablespoons brewed espresso or extra-strong brewed coffee, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate, chopped
Shrimp Fettucine Alfredo
By sandiB2010
1. Bring a large pot of lightly salted water to a boil
- 1 pound fettuccini pasta
- 1 tablespoon butter
- 1 pound cooked shrimp - peeled and deveined
- 4 cloves garlic, minced
- 1 cup half-and-half
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- salt to taste
Baked Pumpkin Custard(Eagle Brand)
By sandiB2010
Flavors such as pumpkin and cinnamon make this delectable dessert difficult to pass up
- 3 large eggs
- 1 cup 100% pure pumpkin
- 1 1/2 teaspoons pumpkin pie spice
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 1/3 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Sweetened whipped cream
- Ground cinnamon
Pumpkin Spice Cookies
By sandiB2010
In a large bowl or stand mixer, cream together butter and sugar
- 1/2 C butter, softened
- 1 C granulated sugar, plus additional for rolling
- 1/2 C canned pumpkin
- 1/4 C molasses
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 C all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1/2 tsp salt
Sautéed Zucchini
By sandiB2010
Sides don’t get much easier than this simple sautéed zucchini squash seasoned with salt, pepper, and fresh herbs
- 2 tablespoons olive oil
- 4 medium zucchini, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh marjoram or oregano, chopped
- Kosher salt and pepper