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Sandra's Granddaughter Ivy likes to help too!

From Sandra's Kitchen

Tour Director and trip planner Sandra Tubman loves to cook, and loves to share her recipes on the motorcoach.

Sandra says that she always feels like cooking when Fall is upon us. Here are some of her favorites for the season.

BREAKFAST PIZZA

1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
Cooking spray

12 ounces turkey breakfast sausage
1 cup frozen shredded hash brown patatoes, thawed
1 cup (4 ounces) shredded fat-free cheddar cheese

1/4 cup fat-free milk
1/2 tsp. salt
1/8 tsp. black pepper
1 (8-ounce) carton egg substitute

2 Tbl grated fresh Parmesan cheese

Preheat oven to 375.
Separate dough into triangles.
Press together to form a single round crust on a 12-inch pizza pan coated with cooking spray.
Crrimp edges of dough with fingers to form a rim.

Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Top the prepared dough with sausage, potatoes, and cheese.

Combine milk, salt, perpper, and egg substitute, stiring with a whisk.
Carefully pour milk mixture over sausage mixture.

Sprinkle with Parmesan.

Bake at 375 for 25 minutes or until crust is browned.
Slice into 8 servings.

One slice is very filling, and when served with fresh fruit it makes a great Sunday mornng breakfast.

CARAMELIZED ONION-CRANBERRY CHEESE SPREAD

1 cup (4-oz) cheddar cheese, finely shredded
1, 8-oz. package cream cheese, softened
1, 4-oz. package crumbled blue cheese, at room temperature

2 tsp. vegetable oil
1 medium sweet onion, sliced and quartered
1 tsp. sugar

1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup water
1 Tbl. balsamic vinegar

1/4 cup chopped walnuts

Combine the cheeses using a food processor or an electric mixer until smooth and creamy.
Spread in a shallow serving dish.
Cover and refrigerate for at least 1 hour to blend the flavors.

Heat the oil in a large skillet over medium heat.
Add the onion, and stir 2-4 minutes or until tender.
Reduce the heat, and stir in the 1 tsp. sugar.
Cook 10-12 minutes or until onion is soft and golden, stirring occasionally.
Remove onion from the skillet, and set aside.

In the same skillet, combine the cranberries, water and remaining sugar.
Cook over medium heat about 5 minutes or until cranberries pop and mixture thickens, stirring occasionally.
Stir in the vinegar and the onions.
Cool slightly.

Spoon the cranberry mixture over the cheese spread.
Sprinkle with the chopped walnuts.
Serve with assorted crackers.

This one improves with sitting!

CUCUMBER/CARROT SALAD

Here is an easy one for spring and summer....good for you, and low calorie..delicious and easy...

1 1/2c. Rice Vinegar
1/2 c. Sugar OR Splenda

Boil vinegar and sugar until dissolved

ADD the following:
1 Red Onion..cut in half and then in thin slivers
2 carrots shredded or julienne
6 cloves of garlic...sliced thinly

Boil 1 minute

Pour over:
2 or 3 English cucumbers...cut in1/4's lengthwise and then into 1/2inch chunks

Let sit 1-6 hours to marinate flavors.

CRANBERRY REFRIGERATOR CAKE

2 cups fresh cranberries, chopped
1 large banana, diced
2/3 cup granulated sugar

2 cups crushed vanilla wafers

1/2 cup butter, at room temperature
1 cup confectioners sugar
2 eggs at room temperature

1/2 cup chopped nuts
1 cup whipping cream

Mix together the cranberries, banana and granulated sugar.
Set aside.

Place one cup of the crushed wafers in the bottom of an 8"x8" pan.

Cream the butter and confectioners sugar.
Add the eggs and beat well.
Spread this mixture over the crushed wafers.

Top with a layer of the cranberry/banana mixture.
Sprinkle with the chopped nuts.

Whip the cream until it peaks.
Spread over the cranberry/banana layer.
Cover all with the remaining one cup of crushed wafers.

Chill for at least 4 hours before serving.
For best flavor, chill overnight.

Serves 9 - 12.

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