Menu and Recipes from Sandra by Sandra Lee NYC Summer Carnival Blogger Event

Here are several recipes for the dishes that were featured at the Sandra by Sandra Lee NYC blogger event.  We hope you enjoy them and many thanks to Sears HC  and Sandra Lee for sharing them with us, so we could share them with YOU!  The following is a feast for your eyes and any one of these recipes will make a great addition to your celebrations at home.

Angel Hair with Roasted Red Peppers, Feta, and Herb Dressing

servings 8

prep time 15 minutes


  • 1/2   cup extra virgin olive oil, Bertolli®
  • 1/3 cup finely chopped fresh herbs (basil, oregano, thyme)
  • 2  tablespoons lemon juice, ReaLemon®
  • 2  tablespoons water
  • 1/2   teaspoon salt
  • Freshly ground black pepper
  • 1 package (16-ounce) angel hair pasta or spaghettini
  • 1  jar (12-ounce) roasted red peppers, Mancini®
  • 1/4  red onion, slivered and soaked in cold water
  • 4  ounces crumbled feta cheese, Athenos®
  • 1 can (21/2-ounces) sliced ripe olives, Early California®


1. For dressing, place oil, herbs, lemon juice, water, salt, and black pepper in a jar. Close lid tightly and shake until blended. Set aside.

2. Cook pasta according to package directions. Drain and place pasta in a large bowl. Add dressing to warm pasta and toss to combine. Add remaining ingredients. Toss gently to combine. Serve at room temperature.

Beehive Cupcakes

Makes 24 cupcakes

Prep 40 minutes – Bake 15 minutes – Cool 30 minutes – Stand 30 minutes


  • 1 package (18.25 ounces) butter recipe yellow cake mix, Betty Crocker®
  • 1 1/2 cups (3 sticks) butter, softened
  • 3/4 cup water
  • 1/2 cup plus 3 tablespoons honey, Sue Bee®
  • 3 eggs
  • 1 cup vegetable shortening, Crisco®
  • 8 cups powdered sugar, sifted, C&H®
  • 5 drops yellow food coloring, McCormick®
  • 1/4 cup heavy cream
  • 1 tube (4.25 ounces) yellow decorating icing, Cake Mate®
  • 48 black jelly beans, Jelly Belly®
  • 96 sliced almonds, Planters®


  1. Preheat oven to 350°F. Line twenty-four 21?2-inch muffin cups with paper bake cups; set aside.
  2. In a large bowl, beat cake mix, 1/2 cup of the butter, the water, 1/2 cup of the honey, and the eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Spoon batter into prepared muffin cups, filling each about two-thirds full.
  3. Bake for 15 to 18 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
  4. For yellow frosting, in a large bowl, beat shortening and the remaining 1 cup butter with electric mixer on medium until fluffy. Add powdered sugar, the remaining 3 tablespoons honey, and the yellow food coloring. Beat until combined. Add cream, 1 tablespoon at a time, and beat on high until desired thickness.
  5. To create beehives, insert a large round decorating tip into a large pastry bag. Fill pastry bag with yellow frosting. Pipe a small cone of frosting in the center of the top of each cupcake. Starting from the outer edge of each cupcake and working inward and upward, pipe frosting to form a hive shape.
  6. To create bees, pipe yellow decorating icing in thin horizontal lines on black jelly beans. Let icing stand for 30 minutes. Insert two striped jelly beans on each frosting hive. For wings, insert an end of a sliced almond on each side of each striped jelly bean

Recipe excerpted from Sandra Lee Semi-Homemade Bake Sale Cookbook by Sandra Lee

Copyright © 2011 Sandra Lee Semi-Homemade

California Lemonade

Makes 1 drink


  • 2 ounces orange juice
  • 3/4 ounce vodka, Smirnoff® No.21
  • 1/4 ounce gin, Tanqueray®
  • 1/4 ounce cognac
  • 1/4 ounce grenadine
  • 1 splash lime juice
  • 1 splash sugar syrup
  • Ice cubes
  • Half-slices lime or lemon
  • Fresh raspberries


  1. In a cocktail shaker, combine orange juice, vodka, gin, cognac, grenadine, lime juice, and sugar syrup.
  2. Cover and shake vigorously.
  3.  Serve in an ice-filled glass. Garnish

Crab Cake Sliders

Makes: 4 servings

Cook: 8 minutes



  • 1 bottle (10-ounce) tartar sauce, Best Foods®/Hellmann’s®
  • 2 teaspoons Cajun seasoning, McCormick®
  • 1 scallion (green onion), finely chopped
  • 6 dashes hot pepper sauce, Tabasco®


  • 2 /cans (6 ounces each) lump crabmeat, drained, Crown Prince®
  • 1 cup fresh bread crumbs
  • 1 tablespoon fines herbes blend, McCormick®
  • 1  box (8.5-ounce) corn muffin mix, Jiffy®
  •  Vegetable oil for frying
  • 12 sweet buns, King’s Hawaiian®
  •  Butter lettuce leaves
  •   Tomatoes, sliced


  1. Preheat oven to 375°F.
  2. For Cajun tartar sauce, in a small bowl, stir together tartar sauce, Cajun seasoning, scallion, and hot pepper sauce.
  3. For crab cakes, in a medium bowl, stir together drained crab meat and 1 cup of the Cajun Tartar Sauce until mixed. Add bread crumbs and fines herbes; toss just until combined. (Overmixing will cause crab cakes to become gummy.) Form mixture into about twelve 2-inch crab cakes.
  4. Pour corn muffin mix into a shallow dish. Carefully dredge crab cakes in corn muffin mix; set aside.
  5. In a large skillet, add enough oil to cover bottom; heat oil over medium heat. When oil is shimmering, fry crab cakes in batches about 2 minutes per side or just until golden. Transfer to a baking sheet.
  6. Bake for 8 to 10 minutes or until heated through. Serve crab cakes on sweet buns with lettuce, tomato, and additional Cajun tartar sauce.

Champagne Poached Chicken

Prep time 10 minutes – Cook time 18 minutes – Makes 4 servings


  • 2 tablespoons butter
  • 1 large shallot, peeled and finely chopped
  • 1 bottle (750 ml) champagne brut, Korbel®
  • 2 teaspoons lemon-juice, ReaLemon®
  • 2  sprigs fresh flat-leaf parsley, plus more for garnish
  • 1 1/2  pounds boneless, skinless chicken breasts, rinsed and patted dry
  •  1/2 cup cream
  • 1 tablespoon white sauce mix, Knorr®


  1. In a large straight-sided frying pan, melt butter over medium-high heat. Add shallots and sauté until soft, about 2 minutes. Add Champagne, lemon juice, and parsley to pan. Bring to a boil, then reduce heat to keep a slow simmer.Slide chicken into Champagne mixture and poach, 15 to 18 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.)
  2. Remove chicken with a slotted spoon to a plate, and tent loosely with foil to keep warm.
  3. Ladle 1/2 cup of poaching liquid into small pot set over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Slowly whisk in white sauce mix. Simmer 1 minute, stirring constantly.
  4. To serve chicken, spoon sauce over top and garnish with parsley.


Hula Girl

Makes 4 drinks


  • 2 cans (12 ounces each) guava nectar
  • 2 cups unsweetened pineapple juice
  • 4 shots of Vanilla Vodka
  • 1 package (16-ounce) frozen strawberries
  • 1/4 cup sugar
  • 3 cups crushed ice
  • crushed ice
  • fresh raspberries


  1. In a blender, combine guava nectar, pineapple juice, and frozen strawberries.
  2. Add the 3 cups ice. Blend until smooth.
  3. Serve over additional ice. Garnish with raspberries.

Pepper Steak on a Stick

Prep 20 minutes – Marinate 2 to 3 hours – Grill 4 minutes

Makes 4 servings



  •  1 1/4  pounds boneless beef sirloin steak
  •  1 teaspoon seasoned pepper blend, McCormick®
  • 1  teaspoon garlic salt, McCormick®
  • 1/2 cup extra virgin olive oil
  • 1/2  cup frozen orange juice concentrate, thawed, Minute Maid®
  • 1/2  cup pineapple juice, Dole®
  • 1 tablespoon low-sodium soy sauce, Kikkoman®
  • 1  teaspoon stone-ground mustard, Inglehoffer®


  •  1/2 cup chili sauce, Heinz®
  •  1/2 cup orange marmalade, Smucker’s®
  •  2  teaspoons Worcestershire sauce, Lea & Perrins®


1. Season beef with pepper blend and garlic salt. Slice beef across the grain into 1?4-inch-thick slices; set aside.

2. For marinade, in a large zip-top plastic bag, combine olive oil, orange juice concentrate, pineapple juice, soy sauce, and mustard. Add beef strips to bag. Squeeze out air and seal. Shake bag to distribute marinade. Marinate in the refrigerator for 2 to 3 hours.

3. For the orange chili sauce, in a small saucepan, stir together chili sauce, marmalade, and Worcestershire sauce until well mixed. Simmer over medium heat until marmalade dissolves. Set aside.

4.  Set up grill for direct cooking over high heat. Remove beef strips from marinade and discard marinade. Thread beef on wooden skewers, accordion style. Place skewers on hot grill. Cook for 2 to 3 minutes per side. Serve beef sticks warm with orange chili sauce on the side.

Pesto-Stuffed Mushrooms

Prep 25 minutes Bake: 20 minutes Makes 24 mushrooms


  • No-stick cooking spray, Pam®
  • 24 large fresh mushrooms, 11?2 to 2 inches in diameter
  • 1/4 cup extra virgin olive oil
  • 1 cup San Francisco sourdough stuffing mix, Stovetop®
  • 1/2 cup boiling water
  • 1 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese, Sargento®
  • 1/4 cup grated Parmesan cheese, Sargento®
  • 2 tablespoons pesto, Classico®
  • 2 teaspoons garlic blend, Gourmet Garden®


1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.

2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto, and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.

Snickerdoodle Cheesecake with Caramel Sauce

Prep 30 minutes – Bake 40 minutes – Cool 2 hours – Chill 2 hours

Makes 10 servings


  • Nonstick cooking spray
  • 1 package (21 ounces) snickerdoodle cookie mix with spice packet, Krusteaz®
  • 1/2 cup (1 stick) butter, melted
  • 2 packages (8 ounces each) cream cheese, softened, Philadelphia®
  • 1/4 cup packed brown sugar, Domino®/C&H®
  • 3 eggs
  • 3/4 cup caramel topping, Smucker’s®
  • 3/4 teaspoon cinnamon extract, McCormick®


  1. Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray; set aside.
  2. In a large bowl, combine snickerdoodle cookie mix, half of the spice packet from the cookie mix, and the butter, stirring until mixture comes together. Press mixture into bottom and up side of the prepared springform pan; set aside.
  3. In a large mixing bowl, combine cream cheese, brown sugar, and the remaining spice from packet; beat with an electric mixer on medium until smooth. Add eggs, 1 at a time, beating well after each addition. Pour into cookie crust.
  4. Bake for 40 to 45 minutes or until set with a soft-looking center. Cool in pan on a wire rack.
  5. Meanwhile, in a small saucepan, heat caramel topping over medium-high heat until boiling; reduce heat to medium-low. Simmer about 5 minutes or until mixture thickens. Remove from heat; stir in cinnamon extract. Cool to room temperature.
  6. Cut cooled cheesecake in wedges. Pour cooled caramel mixture over cheesecake. Chill in refrigerator for at least 2 hours before serving.




One Response to Menu and Recipes from Sandra by Sandra Lee NYC Summer Carnival Blogger Event

Leave a reply

Pin It on Pinterest

Share This