SANDRA’S EASIEST and BEST APPLE PIE EVER

Best compliment ever, the hubs said,
"This is the best apple pie I've ever had,
I need to go back to Fred Meyer and get more apples!"...

Servings: (8)

Prep: 20 Mins.

Bake: 1 Hr.

INGREDIENTS:

Filling:

7 medium apples 

    (I used Kroger, aka Fred Meyer Brand), peeled, cored and cut into 1/8-1/4" slices=about 5 cups sliced

1/4 cup packed dark brown sugar

1-1/2 tsp apple pie spice

1 tsp lemon juice

1 tsp vanilla extract

1 TB all-purpose flour

Topping:

1 cup all-purpose flour
1/2 cup old fashion oats (not quick cooking)

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1/2 cup melted, salted butter, slightly cooled

1 large egg, beaten

METHOD:

Preheat oven to 350F. Set a 10" glass pie plate aside.

Add all filling ingredients to a medium bowl, toss to combine and set aside to allow them to meld for 10 minutes; toss occasionally.

In the meantime, add all the topping ingredients to a small bowl; mix to combine (it will be paste-like in appearance).

Pour filling mixture into the pie plate, and press slightly to evenly distribute.  Add the topping using a fork to evenly distribute and cover apple filling mixture.

Bake in preheated oven for 1 hour, turning half way for even baking.  

Let hot pie cool, uncovered, on baking rack for 4 hours before serving to allow filling to fully set. 

Serve with French vanilla ice cream. 

Store any leftovers covered in refrigerator. ~ Enjoy!

----

Tip: To reheat at room temp, microwave for 30 seconds; from frig it takes about 50 seconds!

SANDRA'S TERRIFIC TUNA NOODLE CASSEROLE

A quick and easy go-to meal made with ingredients
most have on hand, and it's deliciously addicting... 

Servings: (6-8)
Prep: 20 Mins.
Bake: 35 Mins.

INGREDIENTS

Pasta:

1 (12-oz. bag) wide-egg noodles cooked according to pkg directions, but to al dente for about 5 minutes, drain

Filling:

2 TB mazola oil

1/2 cup diced yellow onion

1/4 cup diced celery

1/4 cup finely diced carrots

Assembled and ready for the oven...

1 (4-oz can) sliced mushrooms, drained

1/2 teaspoon garlic granules

1/2 teaspoon onion granules

1/4 teaspoon red pepper flakes

1/2 teaspoon Johnny's Seasoning

1/4 teaspoon Old Bay Seasoning

--1/4 cup frozen peas

Sauce:

1 (10.5-oz can) cream of mushroom soup

1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces

3/4 cup mayonnaise

1 cup 2% milk

3/4 cup shredded Mexican blend cheese
1 TB worcestershire
1 teaspoon lemon juice
1 TB dried parsley

Topping:

13 ritz crackers, crushed
1 TB shredded parmesan

2 tablespoons melted unsalted butter

METHOD

Preheat oven to 375 degrees. Spray, then set aside a 9x13" glass baking dish.

Heat oil in a large skillet over medium heat, add all filling ingredients, except frozen peas, and cook for 5 to 7 minutes while occasionally stirring, just until carrots are crisp-tender. Add the frozen peas, and set skillet aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients to the bowl; fold to combine.  Add casserole mixture to the baking dish and spread out in an even layer.

In a small bowl, add the crushed ritz crackers, parm cheese and melted butter, mix to combine.  Sprinkle casserole with the topping mixture.

Bake in preheated oven, covered, for 25 minutes. Uncover, then continue baking for 10 minutes, just until top turns golden.  Let stand 5 minutes, then serve with your favorite salad and/or garlic bread. ~ Enjoy!

SANDRA'S BEST ALASKAN SALMON DIP/SPREAD

A go-to appetizer that is a family favorite
which you are able to use with salmon (as I did here),
or sub the salmon for cooked halibut, dungeness or tanner crab, or minced clams...
--for king crab which is richer here's the link for that recipe https://sandrarecipeblogsite.blogspot.com/2017/07/sandras-famous-alaskan-king-crab-dip.html#.WYAQGoTyvDc...

Yield: (1-1/2 cups)

Prep: 10 mins.

INGREDIENTS

1 cup (about 2 fillets) prepared cooked, regular or smoked salmon, flaked (no bones or skin)

--do not use lox--

1/4 cup whipped cream cheese

2 tablespoons mayonnaise

1/2 teaspoon freshly squeezed lemon juice

1/2 teaspoon worcestershire

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/2 teaspoon old bay seasoning

1/4 teaspoon seasoning salt

1/4 teaspoon ground paprika

Pinch of ground cayenne

Pinch of freshly ground black pepper

Serving options:

--crackers

--whole wheat bread slices quartered

--cucumber slices

--celery stocks

--toasted baguette slices

Garnish options:

--Green onion (green parts only), finely sliced

--Paprika

METHOD

Combine all the above ingredients in a small bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld.

Serve with your favorite snacking options (a few suggestions are listed above), then top with finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:

Also great to make halibut, dungeness or tanner crab, or clam dip, simply substitute the 1 cup of cooked salmon for cooked halibut, dungeness or tanner crab, or minced clams, respectively.

If you're lucky to have King Crab...here's the separate recipe link, as it's richer and requires different ingredient proportions: https://sandrarecipeblogsite.blogspot.com/2017/07/sandras-famous-alaskan-king-crab-dip.html#.WYAQGoTyvDc

SANDRA'S HOMEMADE FRENCH BREAD

Its crisp-crunchy crust, perfect center and phenomenal flavor

makes this French Bread the only recipe you'll ever end up using!

That glistening crust is from the egg whites, not oil = healthier bonus...

Yields: (1 Loaf)

Prep 20 Mins.

1st Rise Dough: 30 Mins.

Rolling: 10 Mins.

2nd Rise Loaf: 40 Mins.

Bake 40 Mins.

Cool Loaf: 20 Mins.

INGREDIENTS

1 cup warm water

3 teaspoons active dry yeast

1 teaspoon granulated sugar

1 tablespoon olive oil, plus 1/2 teaspoon more for oiling bowl

2-1/2 cups all-purpose flour

1 teaspoon table salt

--1 large egg, white only

METHOD

In the bowl of a stand mixer, add warm water, yeast, and sugar. Let proof/bloom for 10 minutes.

Add 2 tablespoons olive oil, flour and salt, and use the dough hook on low speed to beat until well blended. Increase the speed to medium, the let the stand mixer knead the dough about 8 to 10 minutes total. Shape into a ball. Wipe a large bowl with 1/2 teaspoon olive oil, place dough in the bowl, and turn once to ensure dough is completely but lightly coated. Cover bowl with plastic wrap, and let dough rise in a warm place until doubled in size, about 30 minutes.

Place a silpat liner or parchment paper on a baking sheet; set aside.

Punch dough down and place onto working surface. DO NOT re-knead. Use a rolling pin to roll into a large rectangle (I DO NOT add flour, as the outer olive oil prevents sticking to the working surface and rolling pin). 

Using fingers in a typewriter-fashion to roll into rectangle loaf, starting from a long side working to the opposite long end. Pinch to seal seam. Tuck tapered ends under.

Place loaf seam side down on prepared baking sheet. Lightly beat the egg white, the brush on top of loaf (reserve remainder for a second basting through mid-baking time). 

Cover loaf with a clean kitchen towel. Let rise until doubled, about 40 minutes.

About 30 minutes into last rising, preheat oven to 375 degrees.

With a very sharp knife, make 4 diagonal cuts about 1/4" deep across top of each loaf. Bake in a preheated oven for 20 minutes. 

Brush again with egg white mixture, rotate baking sheet for even baking. 

Bake for an additional 20 minutes, or until bread tests done. Remove loaf from baking sheet, and cool a minimum of 20 minutes on a wire rack covered loosely with a clean kitchen towel. 

When loaf is rested, cut into 1/2" crosswise slices using a serrated knife. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~

Try my French Bread recipe in
Sandra's Oven-Roasted Tomato Bruschetta
[Click here for recipe...]

Sandra's Oven-Roasted Tomato Bruschetta

SANDRA'S CHEESY SCALLOPED POTATOES with BACON

This incredible scalloped potato side dish

is a brilliant addition to any main course year-round...

Servings: (6)

Prep: 15 Mins.

Cook: 15 Mins.

Bake: 50 to 60 Mins.

Set: 10 Mins.

INGREDIENTS

2 slices bacon, sliced into strips, browned and crumbled

Sauce:

1/4 yellow onion, chopped

1/4 teaspoon granulated garlic

1 TB Flour

1 to 1-1/2 cups milk

1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

Topping:

1/4 cup shredded sharp Wisconsin cheddar cheese

1/4 cup shredded dubliner cheese (at Costco)

METHOD

Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!

MAX'S ALASKAN MOOSE-SWEET ITALIAN SAUSAGE SPAGHETTI

A comfort-food dish that you and your family are bound to love
as much as my husband Max and I do...

Servings (8 to 10)

Prep: 20 Mins.

Cook: 2 Hrs.

INGREDIENTS:

Sauce:

1 lb (or so) moose, venison, or beef burger

1 lb (or so) ground Johnsonville Sweet Italian Sausage

3 ribs celery, finely chopped

1 small yellow onion, finely chopped

1/2 of a large red bell pepper, finely chopped

2 garlic cloves, minced

1 (29-oz can) tomato sauce, plus

--1 (16-oz. can) tomato sauce

1 (16-oz. can) Italian Stewed Tomatoes, do not drain but chop tomatoes

3 to 4 tablespoons honey, to taste

1 tablespoon dried sweet basil

1 tablespoon dried parsley, or a small bunch of chopped fresh parsley

1 tablespoon dried Italian herb seasoning

Finish:

--Balsamic Vinegar

Serve with:

--12 oz. prepared thin spaghetti, according to package directions

--Freshly grated parmesan

--Loaf of prepared garlic bread

METHOD

In a large, heavy-bottom pot, brown the burger and sausage, then drain. Add the remaining ingredients, in the order listed above, to the pot.  Simmer, covered, for a couple of hours; stirring occasionally. Finally, add several good shots of Balsamic Vinegar.

In the meantime, prepare thin spaghetti noodles.

Serve sauce over pasta and sprinkle with freshly grated parmesan, including a side of warm garlic bread.

SANDRA'S ALASKAN AMBER BEER BATTER CLAM FRITTERS

A crazy-good clam fritter recipe I created for lunch today!
It's like a party in your mouth, really...

Yields: 16 to 18 fritters

Prep: 10 Mins.

Cook: 4 to 5 Mins.

INGREDIENTS:

1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain)

1 cup all-purpose flour

Locally brewed
Alaskan Amber...

1-1/2 teaspoons baking soda

1/2 teaspoon old bay seasoning'

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

3 tablespoons minced fresh parsley

2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon)

1/3 cup Alaskan Amber Beer

1 large egg, beaten

Vegetable oil for deep frying

Servings options:

--Fresh lemon wedges

--Sandra's Homemade Tarter Sauce (I made the dill version)

--Steamed fresh broccoli

--Steamed rice

METHOD

Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack.  Also, set a paper towel-lined aside on counter top.

In a medium bowl, use a fork to combine flour, baking soda, old bay seasoning, garlic and onion powders, sea salt, pepper, and parsley. In a measuring cup, add the beer, beat in egg, and add the lemon juice. Mix to combine. Stir in minced clams with their juices into the dry mixture, followed by the wet ingredients. Mix just until ingredients are incorporated (do not over mix), then set aside to let batter rest.

Meanwhile, heat 2" of vegetable oil to 375 degrees in a heavy-bottom pot over medium-high heat (use a candy thermometer). [Frying will commence in 3 batches, hence keeping fritters once they're fried in a warm oven.] When oil reaches desired temperature, use a mini (2-TB size) scoop to carefully drop batter mounds into hot oil. Deep fry until fritters are golden brown, turning once, about 2 to 3 minutes per side. Drain on paper towel-line plate, sprinkle while hot with sea salt, then place hot fritters into oven on prepared rack to keep warm. Repeat.

Once all fritters are finished cooking, serve with fresh lemon wedges, Sandra's Homemade Tarter Sauce (I made the dill version), steamed broccoli, and basmati rice. ~ Enjoy!

SANDRA'S PUMPKIN TOFFEE OAT COOKIES

An amazing combination of ingredients all rolled into once terrific cookie recipe, 

you're going to love, love these yummy morsels!

Yields: (Appx 5 doz)

Prep: 15 Mins.

Bake: 10 to 12 Mins.

INGREDIENTS

Wet

1 cup unsalted butter, room temperature

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

Dry

1-3/4 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder

Pinch of salt

Additions

3 cups quick-cooking oats

1/4 cup toffee bits

METHOD

Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper.

In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined.

Place a sieve over mixing bowl of wet ingredients, and sift in flour, spices, baking soda and powder, and salt; mix on low speed until well combined. (Do not over mix). Add oats and toffee bits, mix on low just until combined.

Using a mini scoop (I use a 1/2-tablespoon size) and place dough in mounds onto prepared baking sheet, spacing at least 1" apart. Bake for 12 minutes (turning half way through baking) until slightly golden brown around edges. Cool on baking sheet for one minute; transfer to a wire rack to cool completely. Repeat with remaining cookie dough. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~

Tip:

Store cookies, once they're completely cooled, in an airtight container.

SANDRA'S UNBELIEVABLE BANANA GLAZED BARS

Full-flavored, light and moist dessert
that will, without a doubt, keep you coming back for more...

Servings: (36 small or 18 large bars)

Prep: 10 Mins.

Bake: 20 – 22 Mins.

INGREDIENTS

1/2 cup (1 cube) unsalted butter, at room temperature

1-1/2 cups granulated sugar

½ cup dark brown sugar, slightly packed

3 large eggs

1-1/2 cups (3 medium) ripe bananas, mashed

1-1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda

1 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Pinch of table salt

ICING:

1 (small 4 oz. pkg.) cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 cups confectioners' sugar, sifted through a sieve

1 teaspoon vanilla extract

1-2 teaspoons water (approximate, to your desired consistency)

METHOD

Preheat oven to 350 degrees.  Spray a 15x10x1” rimmed baking sheet, lined with parchment paper then spray top of parchment paper as well; set aside.

In bowl large bowl, using a hand mixer, cream butter and sugars until light and fluffy. Add in eggs, bananas and vanilla; mix to combine until creamy. Sift through a sieve over the large bowl of wet ingredients the flour, baking powder and soda, cinnamon, nutmeg, and table salt; gently mix on low into creamed mixture, just until blended. 

Transfer mixture to prepared baking sheet. Bake at 20 to 22 minutes, until a toothpick inserted in center comes out clean. Cool in baking sheet on a wire rack draped with a clean kitchen towel. 

Meanwhile, for the icing, in a medium bowl beat cream cheese and butter until light and fluffy. Sift, and then add sifted confectioners' sugar.  Add vanilla, a bit of water a little at a time, and beat until smooth, until desired drizzle consistency is reached. 

Flip bars over to remove parchment paper (I do so from the rack to a baking sheet), then re-flip to right side up.  Cut bars into 36 squares, or 18 larger triangle bars. Drizzle icing on bars diagonally using a teaspoon sweeping in a back-n-forth motion. (See photo below). ~ Enjoy!

~~~~~~~~~~

Tip: I like to let icing set to sufficiently dry for a minimum of 2 hours before storing in an airtight container.

SANDRA'S PECAN MEXICAN WEDDING COOKIES

Melt in your mouth cookies that are superbly airy and tender…

Yields: 32 cookies

Prep: 10 Mins.

Bake: 12 Mins.

Melt in your mouth cookies that are superbly airy and tender…

INGREDIENTS

2 sticks unsalted butter, at room temperature

2-1/2 cups confectioners’ sugar, divided

1 teaspoon bourbon-vanilla extract (or regular vanilla extract)

2 cups all-purpose flour, sifted

Pinch of fine-grain sea salt

2 cups pecans, very finely chopped

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners.

With an electric or stand mixer, beat butter, 1/2 cup confectioners’ sugar, and bourbon-vanilla extract, until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl.

Roll dough into 1" balls. Place on ungreased, lined baking sheets.

Bake 12 minutes, until lightly golden.

While hot, roll in remaining 1-1/2 cups unsifted confectioners’ sugar. Cool on wire rack, then dust with additional ‘sifted’ confectioners' sugar. Let cookies fully cool. ~ Enjoy!

SANDRA'S RAVISHING RHUBARB-RASPBERRY-PINEAPPLE PIE

Just pulled this jewel of a pie
(made from the bounty of my garden this summer)
out of the oven as the hubs pulls in the driveway...

Servings: (8)

Prep: 30 Mins.

Par-cook filling: 20 Mins.

Bake: 1 hr.

INGREDIENTS:

Bottom Crust:

1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe)

Filling:

4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces

1 cup frozen raspberries, unthawed

1 (8 oz) can, crushed pineapple, with juices

1/4 cup raisins

1/4 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar
2 teaspoons bourbon vanilla extract (or regular vanilla extract)

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger
Pinch of fine-grain sea salt

Crumble topping:

3/4 cup all-purpose flour

3 tablespoons brown sugar

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 cup chopped walnuts

4 tablespoons butter, melted

METHOD:

Preheat oven to 350 degrees. Set aside a 10" pie dish.

Heat a large skillet over medium-high heat.  Add all filling ingredients and stir to combine, reduce heat to medium-low and simmer for 20 minutes, while occasionally stirring.  Remove from heat, and set aside. (This procedures allows the pie to bake faster, including reducing pie filling shrinkage while baking.)

Line pie crust in pie dish, trim and flute edges. Ladle in hot filling.

Prepare crumble topping by adding all ingredients to a small bowl and stir to combine, except the melted butter. Drizzle in melted butter, then stir with a fork to incorporate until small pea-sized shapes form. Sprinkle crumble mixture evenly over pie.  Bake in preheated oven for 1 hour.  Remove to baking rack to let cool for a minimum of 1 hour to allow pie to set, prior to cutting. ~ Enjoy!

~~ An amazing dessert to serve with French vanilla ice cream ~~

SANDRA'S ALL-TIME 'GO TO' MARINARA SAUCE

A hearty and boisterous marinara
sauce recipe that I created
and have never purchased the
store-bought jarred version since...

[Max just informed me that I should not change
an ingredient...a new love has been born
for both of us ~ it's a good thing]

Yields: (5 cups)
Prep: 5 Mins.
Cook and Simmer: 40 Mins.

INGREDIENTS

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
2 teaspoons dried parsley flakes
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons agave
1/2 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

METHOD

In a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, onion granules, and parsley.  Pour in tomatoes with juices, tomato sauce, agave, and kosher salt; bring sauce to a boil. Reduce heat to low, and simmer for 40 minutes, then stir in  balsamic vinegar.

Here is a recipe [click on link below photograph] where I've added mini-meatballs to make subs (feel free to use any burger meat of your choice):

Sandra's Marvelous Moosey Mini-Meatball
Open-Faced Subs Recipe

SANDRA'S AWESOME ASIAN BEAN THREAD SALAD

This is a spicy Thai peanut 
flavored type of salad, 
which is superbly delicious...

Servings: (4 to 6)

Prep: 20 Mins. | Let Stand: 15 Mins.

Posted: by Sandra

INGREDIENTS

***Bean Threads

5 oz. pkg. bean threads

***Sauce

2 tablespoons low-sodium chicken stock

1-1/2 tablespoons lime juice

1 tablespoon sugar

1 tablespoon low-sodium soy sauce (I prefer tamari)

1 garlic clove, grated

1/2 teaspoon onion powder

1 tablespoon rice wine vinegar

1 tablespoon light olive oil

1-1/2 tablespoons hoisin sauce

2 tablespoons creamy peanut butter

1/2 teaspoon sesame oil

½ teaspoon hot garlic chili sauce (I like mine spicy; use less if you prefer)

***Salad

1 carrot, shredded

¼ red bell pepper, finely julienned

1 cup fresh arugula, chopped

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon organic dried mint

1 teaspoons organic dried basil leaves

***Garnish

2 tablespoons organic sesame seeds, toasted

METHOD

Place uncooked bean threads in a medium heatproof glass bowl, pour boiling water over them and let soak for 20 minutes, just until noodles are translucent and softened. Drain noodles in a colander, and pour them back into the dry mixing bowl.

Meanwhile, in a small glass bowl add the sauce ingredients, and microwave on high for 1 minute.  Whisk sauce to emulsify, and set aside.

Using kitchen shears, cut the noodles so they are manageable, and add the sauce to them.  Add the salad ingredients; tossing to combine.  Let salad stand for 15 minutes at room temperature for flavors to meld.

Meanwhile, toast the sesame seeds in a dry non-stick skillet over medium-low heat, just until light golden brown and fragrant.

Plate salad, and sprinkle with toasted sesame seeds. – Enjoy!

SANDRA’S FRESH MANGO-BANANA-STRAWBERRY SMOOTHIE (Non-Dairy)

This is a creation I made today 
per a request for a non-dairy, 
full-bodied and fruity smoothie...

[This photograph was featured in 
BEST PICTURES OF Website on 6-1-11 - Yay!;
'Smoothie Web' just featured a wonderful review 
@ http://www.smoothieweb.com/ - very, very nice!; 
and it was also featured on 8-18-11 
@ http://www.trendykeys.blogspot.com/ 
- I am honored!

This recipe and photos of it were
feature once again on 6-9-12
at http://whatscookinglove.blogspot.com
/2012/06/layered-strawberry-mango-smoothies.html 

Another mention of this recipe
was found listed on 5-10-13
@ http://www.whatscookinglove.com/2012/06/
layered-strawberry-mango-smoothies.html

Servings: (2)
Prep:  10 Mins.

Posted: by Sandra 

INGREDIENTS

***1st layer:

1 mango, peeled, pitted and chopped
½ cup orange juice
1 tablespoon lime juice
2 tablespoons honey
3 medium ice cubes

***2nd Layer:

1 banana, chopped
10 strawberries, cut in half
1 tablespoon lime juice
3 medium ice cubes

METHOD

In a blender, puree the mango, orange juice, lime juice, honey, and ice cubes, until smooth, and divide amongst 2 straight-sided 8 oz. glasses, and set aside.

Rinse blender, then puree banana, strawberries, lemon juice, and ice cubes, until smooth, and gently pour into glasses while trying to maintain a line separating the layers. ~ Enjoy!

MAX’S FAMOUS SHRIMP PASTA SALAD

When Max makes his famous shrimp pasta salad,
there is never any left as it is one of the
first side dishes people tend to gravitate to...

Servings: (6 to 8)
Prep: 10 Mins. |
Cook: 15 Mins.

Posted by Max via Sandra

INGREDIENTS

½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to the ridges in the macaroni)
½ lb. cooked cocktail shrimp
--(Max gets his at SuperBear)
5 eggs, hard-boiled, peeled and chopped
2 ribs of celery, chopped
6 radishes, thinly sliced
3 green onions, sliced
2 tablespoons chopped hot and sweet pickle slices
--(Max prefers Snacker brand)
1 small can of sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
1-1/2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld. After one hour, taste for seasonings, and add additional kosher salt and freshly ground pepper, if needed. - Enjoy!

SANDRA’S BEST COLESLAW

This is a my slightly sweeter
version of Coleslaw that I happen to love...

Servings: (6)
Prep: 10 mins. |
Stand time: 2 hrs.

Posted: by Sandra

INGREDIENTS

***Salad
4 cups shredded green cabbage
1 cup shredded carrots
1 (8 oz.) can pineapple tidbits, drained (or crushed pineapple)

***Sauce
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon celery seeds

METHOD

In a large bowl, add all the sauce ingredients and whisk until smooth, add the coleslaw ingredients, and toss to combine. Cover and refrigerate for a minimum of 2 hours for flavors to meld before serving.

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Tip:  A great timesaver is to purchase the pre-shredded cabbage and carrot slaw mixure - the 14 oz. size works well in ratio to this sauce recipe.

SANDRA’S BEST POTATO SALAD

When family and friends visit,
this is my most requested 
side dish of all time...

Servings (6 to 8)
Prep: 20 mins. |
Cook: 25 mins.

Posted by Sandra 

There are finite versions of potato salad recipes, i.e., some like it with dill versus sweet pickles, and so on, but this happens to be my favorite so I’d like to share it with you all.

INGREDIENTS

6 medium russet potatoes, whole/unpeeled (same size for even cooking)
6 eggs
2 green onions, finely chopped
1 cup celery, finely chopped
½ cup sweet gherkins, finely chopped (or sweet pickles)
3 tablespoons juice from sweet gherkins jar
1 tablespoon freshly chopped parsley (or 1 teaspoon dried)
¼ teaspoon salad elegance
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon johnny’s seasoning salt
¼ teaspoon ground pepper
1 teaspoon lemon juice
2 teaspoons French’s mustard
2 cups mayonnaise (more or less to your desired moistness)

METHOD

Place 6 whole unpeeled potatoes in a large pot, and cover with cold water. Place on stove over high heat and bring to boil, reduce to medium-high heat and cook for 20 to 25 minutes, just until potatoes are tender in center when pierced with a paring knife or fork.

Meanwhile, during the same time, place all 6 eggs in a medium saucepan and cover with cold water, and place on stove over high heat and bring to boil. Reduce the heat to medium-high and cook for 15 minutes. Remove from stove and drain hot water. Refill pot with cold water to quickly cool the eggs.

Remove the potatoes from heat once done, and drain into colander. With tongs, place back into pot and run cold water over potatoes to quickly cool them. Once cooled, peel the potato skins using a butter knife, and cut into ½” cubes. Peel the eggs, and cut each into quarters, and then slice. Place all prepared potatoes and eggs into a large mixing bowl. Add the remaining ingredients and fold to combine. When serving you might choose to garnish with a light dusting of paprika and a sprig of fresh parsley. – Enjoy!

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Tip: It’s difficult to wait, although I prefer to place the potato salad in the refrigerator for a minimum of 2 hours to allow the flavors to meld.

SANDRA'S LUSCIOUS LASAGNA EXTREME

This luscious lasagna takes my breath away...

Servings: (12)
Prep: 1.5 hrs.
--includes sauce
simmering time |
Bake: 50 mins.

INGREDIENTS

1 pound sweet italian venison/pork sausage
1 pound lean venison/moose/beef burger
1 spanish onion, chopped
2 cloves garlic, minced
2 (14.5 oz. cans) diced tomatoes
1 (6 oz. can) tomato paste
1 (15 oz. can) tomato sauce
1/4 cup filtered water
1 tablespoon granulated sugar
3 teaspoons fresh basil, chopped
--(or 1-1/2 teaspoons dried)
1-1/2 teaspoon Italian herb seasoning blend
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons fresh flat-leaf parsley
--(or 2 tablespoons dried)
12 no-bake lasagna noodles
1 pint ricotta cheese
2 cups mozzarella cheese, shredded
2 cups medium cheddar cheese, shredded
3/4 cup freshly grated parmesan cheese, shredded
--Plus more of these last three cheeses for topping

METHOD

In a large heavy-bottom pot, brown sausage, ground burger, onion, and garlic over medium heat until browned. Stir in diced tomatoes, tomato paste, tomato sauce, and water, then season with sugar, basil, italian seasoning, salt, pepper, and parsley. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.

Preheat oven to 375 degrees.

Spread some meat sauce in the bottom of a 9”x13” baking pan, just to cover. Arrange 4 no-bake noodles over meat sauce, spread with 1/3 of the ricotta cheese mixture, top with 1/3 of mozzarella cheese, 1/3 of cheddar cheese, 1/3 of the meat sauce, and sprinkle with 1/3 of the parmesan cheese. Repeat layers two more times, and end with sprinkling more parmesan, mozzarella, and cheddar cheese on top.

Cover with foil (sprayed underneath beforehand to prevent sticking to cheese), all the while trying to ensure the foil does not make contact with cheese. Bake for 35 minutes. Remove foil, and bake an additional 15 minutes, until lightly golden brown.

Cool for 10 minutes, allowing lasagna to set before serving. - Enjoy!

SANDRA'S FULL-FLAVORED HOMEMADE ROLLS

I tell you, the prep is so worth it, 
and the fragrance of the rolls
while baking is overwhelming. 
Your efforts will be
rewarded tenfold...

Yields: (24 rolls)
Prep: 15 mins. |
Cook: 20 mins.
+ rising time

Posted by Sandra

INGREDIENTS:

1/2 cup butter
1 cup whole milk
¼ cup sugar
2 envelopes active dry yeast
2 eggs
½ teaspoon salt
4 to 5 cups flour

2 tablespoons butter, melted (for brushing rolls as they emerge from oven)

METHOD:

Add one stick of butter in a small saucepan over medium-low heat just until melted (do not burn); add the milk and heat just until warm, and add sugar stirring only to dissolve (do not boil). Remove warm mixture from heat and stir in yeast only to dissolve, and then let stand for 10 minutes.

Meanwhile, in a large mixing bowl beat the eggs, pour in yeast mixture while stirring; adding the salt, and flour in increments ending at 4 cups, and then adding more flour to make a soft dough.

Turn onto a floured surface and knead for 5 minutes until smooth. Oil the mixing bowl and place dough ball back into bowl, turning to coat with oil. Cover with plastic wrap and place in refrigerator overnight.

When ready to bake the next day, prepare muffin 2 muffin tins by spraying with oil (I like to use butter-flavored). Remove dough from fridge and punch down. Divide dough in half and make 12 balls out of each half (24 rolls total), laying a kitchen towel over them while leaving in a warm place to rise until doubled, about 45 minutes.

10 minutes before rising is done, preheat oven to 350 degrees. Bake rolls after they have doubled in size for about 20 minutes, just until golden brown. While you are waiting for rolls to cook, melt the remaining 2 tablespoons of butter (30 seconds in the microwave) to brush rolls as they emerge from oven.

Serve with your favorite meals. – Enjoy!


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TIP: Slow raise bread dough overnight in the refrigerator develops a richer flavor!  Also, feel free to use a stand mixer with a dough hook for mixing and kneading -- it only takes about 6 to 8 minutes total versus the manual option.