Sandra Lee semi-homemade

Money Saving Meals & Round 2 Recipes Cookbook

I am delighted to share with you my newest cookbook Money Saving Meals & Round 2 Recipes. The recipes you'll find in it are great for your pocketbook, your daily schedule, your to-do list, and your family's healthy nourishment. 

There are few occasions where you can make something fast and also save money.  Though with the investment of a great deal of research , shopping know-how, and pantry perfect products, I have created recipes for fast and budget-conscious food for everyday cooking. You will save 35% to 50% on every grocery bill without sacrificing quality, quantity, or style!

Choose from 149 easy, satisfying meals like Slow Cooker Short Ribs, Grilled Pork Chops with Peach Salsa, S 'mores Pudding parfait and more.

To temp your taste buds, try my tempting Slow Cooker Short Ribs which are just $4.59 per a serving.

SLOW COOKER SHORT RIBS
SERVES: 4
COOK TIME: 8 hours
$18.37/$4.59 per person
1 tbsp. canola oil $0.03
3 pounds bone-in beef chuck short ribs  $13.47
2 medium onions, peeled and quartered $0.56
2 medium carrots, cut into large chunks  $0.32
2 medium parsnips, cut into large chunks $1.00
2 medium turnips, peeled  and cut into large chunks $1.00
4 sprigs fresh rosemary $0.04
4 sprigs fresh thyme $0.04
4 sprigs fresh parsley, stems  and leaves separated$0.02
1 tbsp. Worcestershire sauce $0.02
1 tbsp. spicy brown mustard $0.04
1 (12-ounce) dark stout beer, such as Guinness$1.83
Kosher salt $0.00
Black pepper $0.00

1. In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3–4 minutes per side.

2. While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6–8 hours, or until the meat is very tender.

3. To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. (Skim off the fat and reserve 1 cup of the juices and one short rib for Round 2 Recipe: Beef and Mushroom Soup.) Serve the ribs with the juice and garnish with chopped parsley leaves.

Excerpted from the book, Sandra Lee Money Saving Meals & Round 2 Recipes, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com

In these budget-conscious times, I am happy to offer you the maximum joy with the minimum kitchen and grocery-shopping stress.

Cheers to a happy, healthy home!
Sandra

Seasonal Sides

Vibrant vegetable sides are quite easy to put together. This Summer Squash Casserole recipe features fresh, healthy summer squash to round out your warm-weather meal.  Summer Squash Casserole is a very tasty way to enjoy in-season veggies like summer squash and zucchini.  Chicken stock, black pepper, sliced green onions and finely crushed pita chips are also among the ingredients for this tasty summer side dish.  In order to keep it simple, and keep it smart, I recommend using Pyrex® glass bakeware for this recipe. And, remember to follow these four simple rules as recommended by Pyrex when cooking with glass bakeware: Always place hot glass bakeware on a dry, cloth potholder or towel. Never put glass bakeware directly on a burner or under a broiler. Always allow the oven to fully preheat before placing glass bakeware in the oven. Always cover the bottom of the dish with liquid before cooking meat or vegetables.

Cheers to happy, healthy cooking! Enjoy!

Recipe: Summer Squash Casserole

Makes:  6 servings

Prep:  15 minutes

Bake:  35 minutes

• 2 cups uncooked instant brown rice, Minute


• 2 cups chicken stock, divided


• ¾ cup reduced-fat sour cream


• ¼ cup sliced green onions


• 1 teaspoon garlic salt, divided


• ½ teaspoon ground black pepper, divided


• ¾ cup thinly sliced zucchini


• ¾ cup thinly sliced yellow squash


• ¾ cup shredded reduced-fat sharp Cheddar cheese



• 1/3 cup finely crushed pita chips, Stacy’s

Directions 

• Preheat oven to 350°. Prepare rice according to package directions, substituting 1 ¾ cups chicken stock for water. 


• Add remaining ¼ cup stock, sour cream, green onions, ½ teaspoon garlic salt, and ¼ teaspoon pepper to cooked rice, stirring well.


• Pour rice mixture in the bottom of a Pyrex® 2-qt (Oblong) glass bakeware dish. Top evenly with zucchini and squash, overlapping slices. Sprinkle with remaining ½ teaspoon garlic salt, and remaining ¼ teaspoon pepper. Cover with aluminum foil.


• Bake for 30 minutes, or until squash is tender. Uncover; sprinkle with cheese. Top evenly with pita chip crumbs. Bake, uncovered, for 5 minutes longer, or until cheese melts.

Orzo-Stuffed Zucchini

Simone de Beauvoir said it best, “That’s what I consider true generosity. You give your all, and yet you always feel as if it costs you nothing.” I couldn’t agree more, especially when it comes to my Orzo-Stuffed Zucchini recipe. This delicious dish is full of cooked orzo, with Italian-flavored panko, feta cheese, and topped with dill sprigs. It pops with rich color and flavor. I think feta cheese and zucchini must be best friends, because you can never really go wrong with this flavor combination.

Be strategic when carving out the zucchini. If you scoop too deeply, you can break the shell. Use a small spoon, and you will be all set! When making this light fare dish I’d recommend using Pyrex® glass bakeware. And, don’t forget: always cover the bottom of the dish with liquid before cooking meat or vegetables – such as this Orzo-Stuffed Zucchini. It’s also important to remember when cooking with any glass bakeware to fully preheat before placing glass bakeware in the oven.

The Orzo-Stuffed Zucchini makes for a great summer delight!

Recipe: Orzo-Stuffed Zucchini

Ingredients

Makes:  4 servings

Prep:  16 minutes, Cook:  2 minutes

Bake:  30 minutes

• 4 medium zucchini (about 1 ¾ pounds)


• 2 tablespoons olive oil, divided


• 1/3 cup chopped onion


• 1 cup cooked orzo


• ½ cup crumbled feta cheese


• 2 tablespoons Italian-flavored panko (Japanese bread crumbs)


• 2 tablespoons diced pimiento


• 1 tablespoon chopped fresh dill


• 1 teaspoon garlic salt, divided


• ½ teaspoon ground black pepper


• 4 lemon wedges


• Garnish: fresh dill sprigs

Directions
 

• Preheat oven to 350°. Cut zucchini in half lengthwise. Using a small spoon, scoop pulp from zucchini, reserving pulp (about ½ cup).


• In a small skillet, heat 2 teaspoons oil over medium-high heat. Add pulp and onion, and cook, stirring occasionally, for 2 minutes. Remove from heat; stir in orzo, remaining 4 teaspoons oil, cheese, panko, pimiento, dill, ½ teaspoon garlic salt, and pepper.


• Place zucchini halves, cut sides up, in a Pyrex® 3-qt (9×13) glass bakeware dish. Sprinkle zucchini with remaining ½ teaspoon garlic salt. Fill zucchini with orzo mixture, mounding slightly. Cover bottom of glass bakeware dish with thin layer of olive oil or lemon juice. Cover with aluminum foil. Bake for 30 minutes, or until tender. Serve with lemon wedges. Garnish with dill sprigs, if desired.

Berry Delightful Desserts

What better way to celebrate the arrival of summer than with delightful desserts, featuring fresh summer berries? This irresistible Strawberry-Raspberry Stack treat will be welcome at any occasion and is easy to make.   Pyrex® glass bakeware is perfect for preparing this brilliant baked recipe, so that you can see all the delicious layers in the finished product! When cooking with glass bakeware, always place hot glass bakeware on a dry, cloth potholder or towel. Keep in mind, never to put glass bakeware directly on a burner or under a broiler. And, always allow the oven to fully preheat before placing glass bakeware in the oven.

This delectable quick and easy recipe is a great way to enjoy sweets while staying healthy!

Recipe: Strawberry-Raspberry Stack

Ingredients

Makes:  8 servings

Prep:  40 minutes, Bake:  12 minutes

Cool:  20 minutes, Chill: 10 minutes

• 3 cups sliced fresh  strawberries, Driscoll’s


• 1 ½ cups fresh raspberries, Driscoll’s


• 1 tablespoon sugar


• 2 tablespoons orange liqueur or orange juice


• 1 (17.3-ounce) package frozen puff pastry, thawed


• 1 teaspoon cinnamon-sugar


• 1 (2.6-ounce) package whipped topping mix, Dream Whip Garnish: raspberries, whole strawberries, and halved strawberries

Directions

• Preheat oven to 400°. In a medium bowl, combine strawberries, raspberries, sugar, and liqueur.


• Unfold pastry sheets, and place in two Pyrex® 3-qt (9×13) glass bakeware dishes. Sprinkle tops of pastry with cinnamon-sugar. Bake for 10 to 12 minutes, or until puffed and golden. Remove from oven and place dish on a dry, cloth potholder or towel to cool. Gently press pastry to flatten slightly. Cut each pastry sheet in half lengthwise.


• Prepare whipped topping mix according to package directions. Place 1 pastry rectangle back in a Pyrex® 3-qt (9×13) glass bakeware dish; spread with 1 cup prepared whipped topping, leaving about a ½-inch border. Arrange one-third of strawberry mixture in an even layer over whipped topping. Repeat layers twice, and top with remaining pastry and whipped topping. Garnish with raspberries, and strawberries if desired. Drizzle with any accumulated liquid remaining in bowl from strawberry mixture. Chill for 10 minutes. Using a serrated knife, gently cut to serve.

Bake Sale Recipe Contest

Do you have a blue-ribbon worthy bake sale recipe? Email your quick, easy sweet or savory recipe with image to sl@sandralee.com. On March 29th, Sandra will choose the recipe winner who will receive a Sandra Lee Bake Sale Cookbook, and have their recipe posted on sandralee.com.

Interested in hosting a bake sale? Here’s a tidbit to tantalize your taste buds.… Sandra is partnering with Mario Batali, Emeril Lagasse, Lidia Bastianich, and Rosanna Scotto to host the World's Largest Bake Sale on March 29th, 2011 benefiting Share Our Strength®: No Kid Hungry. Sandra is putting together a Semi-Homemade Bake Sale Board of Directors which will consist of specially selected women representing cities  across the United States. Those selected will host their own Bake Sale on March 29th to help this worthy cause.

To get started and receive free information on how to host a bake sale please go to greatamericanbakesale.org and click on Sign Up. When you form your new team, be sure to choose the Sandra Lee Semi-Homemade Bake Sale Board of Directors team group. The first person(s) to confirm their hosting of a Great American Bake Sale for "No Kid Hungry" on March 29th will receive the new Bake Sale Cookbook upon release. 

If you have questions, please email sl@sandralee.com.

Oscar Sunday

Today, February 22nd, is National Margarita Day. This will make my best girlfriend from college, Colleen, exceptionally happy to hear. I always say it's Cocktail Time, and she always says it's Margarita Time. Margarita's are the number 1 cocktail ordered in America so treat yourself today as every day we are blessed to be here is worthy of a celebratory margarita. By the way, Jose Cuervo has a pre-made margarita in a bottle called a "Golden Margarita--" made with Jose Cuervo Gold Tequila, Grand Marnier, and Cuervo mix. It's wonderful and NO work for you--just pour it over ice and relax.

This Sunday is Oscar Sunday. So tune in and watch to see which of your favorite movies of the year will receive the Golden Honor. This year I was lucky enough to be asked to create the 2 signature cocktails at Elton John's Oscar Party. The first I call a Red Carpet Cosmo, and the second a Golden Truffle. So throw a soiree and enjoy one of the most beloved award shows.

Also this Sunday check out Sandra's Money Saving Meals "State Fair Food" at 12pm/11am Central. I am making festive food at fabulous prices. The carnival classics are all on the menu: Corn Dogs with Sweet Mustard, Garlic Fries, Zesty Grilled Corn on the Cob and Funnel Cakes with Strawberry Sauce. For Cocktail Time...Cherry Cola Floats and a winning Round Two Recipe for Corn Salsa.
Cheers to a happy, and healthy home,
Sandra Lee

Bake Sale Board of Directors

Here’s a tidbit to tantalize your taste buds.… Sandra is partnering with Mario Batali, Emeril Lagasse, Lidia Bastianich, and Rosanna Scotto to host the World's Largest Bake Sale on March 29th, 2011 benefiting Share Our Strength®: No Kid Hungry. Sandra is putting together a Semi-Homemade Bake Sale Board of Directors which will consist of specially selected women representing cities  across the United States. Those selected will host their own Bake Sale on March 29th to help this worthy cause.

To get started and receive free information on how to host a bake sale please go to greatamericanbakesale.org and click on Sign Up. When you form your new team, be sure to choose the Sandra Lee Semi-Homemade Bake Sale Board of Directors team group. The first person(s) to confirm their hosting of a Great American Bake Sale for "No Kid Hungry" on March 29th will receive the new Bake Sale Cookbook upon release.  

If you have questions, please email sl@sandralee.com.

Valentine's Day

Super Bowl was super great. There is nothing like the Packer fans. I went to school in Wisconsin so of course I was rooting for the team that owned my college heart. The stadium in Dallas was magical with the Packer presence. I have never seen so many men and women shed tears of joy as when the Packers won.

If you are from Wisconsin and the Pack goes to the Super Bowl, YOU GO! It's a bucket list must do and I must thank my brother Rich for going with me. Rich rooted for my team as passionately as I did even though he is a devoted Seahawk's fan.

At the Stadium there was all sorts of fabulous food from brats, a Packer favorite, to footlong hot dogs, Texas chili, and gourmet cheeseburgers. Even the ordinary pizza had pizzazz and it reminded me that February 9th is National Pizza Pie day. Enjoy it by making my "Mushroom, Arugula, and Sausage Pizza" for a fast, fun dinner.

This Friday, I will be on Good Morning America sharing Valentine's Day Dinner ideas and recipes. Valentine's Day is a very special holiday for me. I do not send a lot for Christmas as everyone is already inundated with Holiday gifts, parties, and people but on Valentine's I like to show my love and gratefulness to the people I adore and appreciate. Here is what I am sending:

• For my professional friends and acquaintances, I am sending beautiful oversized gold boxes of Godiva chocolates and Godiva's infused Chocolate and Raspberry Vodkas. They are divinely decadent and delicious.


• For my dearest personal friends, I am sending boxes of Teuscher champagne truffles.


• For all my little girls (3 nieces, Danielle, Stephanie, and Katie, and my 3 Semi-Homemade daughters, Michaela, Cara, and Mariah), I am send nostalgic sweetheart boxes with chocolate, and sugar frosting decorated sugar hearts with heirloom hair pins. "For You" Gift Box; $12.95. "Sweet Nothings" Sugar Boxes; $19.95/set of 4. Embellished Bobbies; assorted set of 8 (1 for each girl) $59.95; victoriantradingco.com.
  • For my baby cockatoo, Phoenix, who is still on baby bird formula, but who is quickly becoming food independent with seeds and fruit, I got a decorative bird bucket. Bird Seed Pail & Scoop; $39.95; victoriantradingco.com.


• And for my sweetheart, a love letter as words written on lovely stationary will last a lifetime. There is no money or expensive bauble that can replace its meaning or sentiment.
  For more great ideas, pick up the Special Valentine's issue of Semi-Homemade magazine and express to everyone you love how dear they are to you.

I wish you a beautiful Valentine's filled with love.

Cheer to a happy, and healthy home,
Sandra Lee

Superbowl Menu

In New York it seems like it has been snowing for 40 days and 40 nights. It makes the cabin fever of my college days in Wisconsin seem like a balmy lakeside vacation. I was lucky as last week I spent 10 days straight in production. From 7am to 7pm I was in a studio, and my mind was not thinking about the weather. However, when I came outside the weather was all I could think of. By Friday evening melted water from the snow had come through the roof and now I have to repair the remodeling I did last year on my home.

On the bright side, my new baby cockatoo is developing quite an enchanting personality that takes my mind off of the snow, off the damage to my house from the snow, and the millions of things I have on my to do list. Last night he flew for the first time. It was a short flight that lasted approximately a second and a half but he definitely flew and he was very proud of himself for it. Once he landed he puffed up his feathers and raised his crest straight up in the air and chirped his accomplishment proudly. It seems that every night between 8:45pm and 9:15pm, he does a  little dance and flaps his wings to fly. Last night he was finally victorious.

Phoenix's flight was the perfect ending to my hectic day yesterday. I visited three food banks and one food pantry in New York-- three in Manhattan and one in Westchester. For me it was sad to see a consistent statistic of children in our country who suffer from hunger.  The national statistic is one in five, and that held true in New York.

With Ground Hog day this Wednesday, let us all hope for a shorter winter so no cold weather prevent us supporting our local food banks. I think everyone is nearly exhausted by the snowfall in the Northeast. As you know I am ready for some warmer days.

To help ease any winter blues, I've got a Super Bowl menu that will make your party a knock out success.  As the fans arrive serve some festive finger foods; try my "Pigs in a Cheese Blanket" and "Crispy Potato Poppers." Make sure there are plenty of fan favorites on the table; "Hot Buffalo Chicken Dip," and "Spicy Corn Chips" and "Guacamole" are always a hit.  Then for the half time show let the feast begin; serve my "Fiery Tex-Mex Chipotle Cheeseburgers " topped with chipotle mayo, and pour my specialty "Santa Fe Coolers" for all the adults in the room. I will be spending half time working at the Super Bowl as I scored 2 tickets. I am taking my brother Rich to enjoy the festivities and of course being from Wisconsin, I am super excited that the "Pack" is back.

Recipe of the Week: This Friday is "National Stuffed Mushroom Week." A hit recipe in my office is "Pesto-Stuffed Mushrooms" made with fresh mushrooms, pesto, and ricotta, mozzarella, and parmesan cheeses. This recipe is one of the many delicious offerings in my newly released "Semi-Homemade Comfort Food" book.

Cheers to a happy, and healthy home,

Sandra Lee

P.S. Tune in on Sunday, February 6th at 12pm EST/ 11am Central for the Semi-Homemade Cooking "Chocolate Feast" episode. It's sure to inspire you for Valentine's day.

Semi-Homemade Season 15 Production

This week I am knee deep in production on the Semi-Homemade Cooking show. Along with cooking there is food styling, decorating, tablescapes, wardrobe and much more. My production team and I are extremely busy making sure not a beat goes missed, and that everything flows in a smooth and timely manner. We have only 1 week to shoot 13 shows! Even Phoenix, my 3 month old Cockatoo, is busy on set. Although he can't fly yet, he's flapping his wings constantly in preparation for his first flight.

I have all of your favorite dinners made fresh and fast in this season of Semi-Homemade. You'll indulge your taste buds on a trip across the seas with my "South Pacific," "Italian Riviera," "Five from France," and "Old English Feast" episodes. You'll keep to your New Year resolution with "Light and Luscious" and go a quick escape from the city with "Country Weekend." You'll experience the Sandra Lee classics with a "Bake Sale Birthday Bash," "Restaurant Remake" and "Bunch for Brunch." You'll also always have a cocktail time so you relax on your journey through a new season of smart shows.

Recipe of the Week: Thursday, January 27th is everyone's favorite, National Chocolate Cake Day. Although my "Bake Sale" book is not released until March 20th, I will share with you a fabulous and fun recipe for my "Cupcake Cake." It's made with chocolate cake and whipped chocolate frosting, and covered with multi-colored jelly bean "sprinkles." Enjoy!

Cheers to a happy, healthy home,
Sandra Lee

Phoenix

For Christmas I received a white umbrella cockatoo I have named Phoenix. He was hatched October 30th, and since then has been traveling by my side. When I got him he had minimal feathers and looked pre-historic. His fragility scared me a bit but I swooped him up in my arms and did my best. He is a funny little thing, calm and sweet-- not demanding at all until feeding time. Twice a day (8am and 8pm) he is hungry! Not a subtle calm hungry mind you -- but a full blown "I was hungry 10 hours ago" frantic hungry. He puffs up all his white feathers and turns into the only thing I can think of when he does this...a gremlin. However, 3 eye droppers full of baby bird formula and he is back to being my sweet little gentleman.

He can't fly yet --thank goodness, but that is coming soon. For now he is content just trying to learn how to use his big feet. 

Since Phoenix is grounded it is possible for him to come with me this Friday and throughout the taping of season 15 of Semi-Homemade. Wow! Although he missed the first 14 seasons, he will feel right at home in the giant bird cage that lives in the white room living room on set.  Finally it can be used and is not just for decor.

Hosting this season of Semi-Homemade is going to be the best. Every year my production team and I come up with even more exciting ways to deliver time saving meals. Just to whet your appetite, there will be a money-saving "Bake Sale Birthday Bash," a sensational "Soul Food," and fabulous "Five from France" episode. All will include plenty of tips on decorating your tablescape and creating the ultimate dining experience quickly. The season 15 premiere is this March.

In the meantime, you can checkout Sandra's Money Saving Meals on Sunday at 12 noon EST/11 Central. This week you'll see my fabulous "Perfect Pasta" episode where I will teach you how to transform your favorite pasta dishes into money saving meals. How about letting the family dine on remarkable Pork Ragu over Penne or decadent creamy Spaghetti Carbonara  all while still saving money?

Recipe of the Week: This coming  Friday (January 21st) is national Granola Bar Day. Try out my Soft Granola Goodies made with granola, oatmeal, cranberries, and even pumpkin seeds. They are delicious snacks and will keep any healthy eating or slimming down New Year's resolutions :)

Cheers to a happy, healthy home,

Sandra Lee

A Healthier You

The New Year offers a great opportunity to have a fresh start. So for all you folks looking to join the 2011 health kick bandwagon, and quit munching on chips and processed food, let me introduce you to my revamped Semi-Homemade philosophy.  In the latest season, all of my episodes have and will continue to feature recipes that use 70% fresh foods and 30% store bought products. So the meals you serve and eat will not only be fresh and healthy, but also quick and easy.

Why not start the New Year with a healthy meal for the family to enjoy together?  This past week's episode of Semi-Homemade Cooking, "Asian Banquet" features tons of health-conscious recipes. Try cooking "Ginger Rice Stuffed Mushrooms" and "Black Tea Chicken with Eggplant."  Both recipes have smart choices with flavorful herbs, spices, and veggies -- but none require a huge time commitment because who really has time to spend hours in the kitchen after a long day?

To stay inspired throughout the year on your journey towards a healthier you, try out a subscription to my magazine. It has a "Light Fare" section so that you can follow through on your resolutions. The January/February issue has  "Healthy and Hearty"  salad recipes that will keep you full and happy with a lean protein, greens, and flavorful dressing. You can even pack one up to eat in the office.

Often I am asked how I keep my figure. It's by making smart choices, and eating these healthy types of food. I do splurge on occasion (I love croissants) but on a daily basis I eat well and only healthy-sized portions. It definitely helps to also be active. I just completed my second stop on a food bank tour to eradicate hunger in NY State. Believe it or not, the process of going down the aisles of food banks to stack the shelves keeps me staying fit. Though more importantly it helps spread the message that 1 in 4 children in America faces hunger. So begin this year by also getting on the bandwagon to help a growing force dedicating their time to make sure no child goes hungry.

Lastly, although this New Year has been an incredibly busy one, I will not forget to say HAPPY BIRTHDAY to my wonderful little sister, Kimmy! I love you.

Here's to a happy, healthy, charitable you,
Sandra Lee

Recipe of the Week: This coming Thursday is cheese lover's day. So try my Caprese Mozzarella Salad Bites. They are made with endives, fresh basil, tomatoes, mozzarella and parmesan. So they have all that cheesy goodness but keep you to your resolution!   

P.S. Here are my the new tv times for Semi-Homemade and Sandra's Money Saving Meals:
Sandra Lee Semi-Homemade: Tuesday-Friday, 10am/9c
Sandra's Money Saving Meals: Monday, 10am/9c; Sundays, 12pm/11c

I Love the New Year

Happy New Year! I hope everyone had an unforgettable 2010 farewell party that kicked off the new year just right. I counted down to the new year with the swearing in of my sweetheart. He became the 56th governor of the great state of New York. It was an amazing historic and emotional New Year -- surreal in every way.

I love the New Year because it offers an invigorating start and clean canvas to paint anew with fresh goals and ideas. Every New Year, I write down a number of goals to accomplish in the next twelve months. For 2011, I plan to stay close to home and travel less. It was my Christmas promise. I encourage you to write down just one resolution that you can commit the new year to achieving. Whether it is eating healthier or being more active in your community, it is possible with a little dedication and hard work, and I promise you will feel amazing about it.

Pick up the January/February issue of my magazine which just hit newsstands. It features simple and savvy home and food tips that will make your life happier and easier. Live this new year the Semi-Homemade way so that you have more time for yourself and your family.

Here's my Recipe of the Week: It's Tempura Day on Friday, January 7. I love tempura because it can make anything crispy and delicious. Try my Onion Blooms for a tasty appetizer or side dish that will surely fly off the table.

For more dishes using fantastic Asian flavors and ingredients, tune in to Food Network this Sunday at 11:30 a.m. EST/10:30 CT for my new Asian Banquet episode. Forget take-out, and join me in making Ginger Rice Stuffed Mushrooms, Tea Soaked Chicken with Eggplant, Saki Spritzer and more.

Cheers to a happy, healthy new year-- full of love and sweetness.
Sandra

New Year's Eve

As I sit here writing the last blog of the year, I reflect back over these past few months, which have been a whirlwind with the 14th season of "Semi-Homemade Cooking," my magazine tour, and the release of my two latest cookbooks.

As we approach the end of the year, I'm sure we're all looking forward to welcoming 2011 with a bang. I can't wait for New Year's Eve, it's always so exciting celebrating and counting down, and this year will be the most special New Year of all. My sweetheart will be sworn in as the Governor of the State of New York at midnight. To us, it's a countdown to start working on making NY state and our country a better place. Part of that is making your friends and family happy – being festive of mind and heart.

If you're throwing a countdown party, you've come to the right place for hosting a fabulous New Year's Eve gathering. For cocktails, serve my elegant Pom Blanco and Champagne Sabayon. Pass around Caprese Mozzarella Salad Bites and Caramelized Onion and Goat Cheese Tarts for fast finger food, and enjoy the delicious sparkle of the New Year.

By the way, here's my Recipe of the Week: It's Chocolate Day tomorrow, December 28, so whip up a batch of my simple and sweet Chocolate Thumbprint Cookies for dessert or party favors. Everyone will love them!
This week, the January/February issue of Sandra Lee Semi-Homemade magazine is on newsstands so pick one up for clever tips and delicious recipes to start off the New Year. 

Welcoming Winter

December 21st brought the official arrival of winter. Although it is supposed to be the shortest day of the year it didn't feel that way.

I hustled around all day with meetings. Then I went Christmas shopping for the girls in my office, my Semi-Homemade daughters, and of course my best friend, Jeffrey, and my life's love, Andrew. It was a very busy day but I think Christmas this year, although not extravagant, will be lovely and special.

The Food Network called this week and gave me a Christmas present. I get to go back into the studio in January to film my  15th season of Semi-Homemade. That's amazing and a tribute to you, my friends. Thank you so much for loving the show and the "scapes--" I love you for it. I know 2011 will be wonderful and joyous for all of us. 

I wanted to say Merry Christmas to you. May all your hearts be filled with warmth and appreciation for all the gifts god gives the world every day.

Merry Christmas!

Aunt Sandy Claus

P.S.Recipe of the Week: Get into the holiday spirit by celebrating Egg Nog Day on Christmas Eve. Sip on my Irish Egg Nog as you watch reruns of 'Elf' or 'Miracle on 34th Street' – it's for adults only, so whip up a classic egg nog for the little ones. 

Getting into the Christmas Spirit

Hello -- Sorry I missed last week. Life got a little crazy as I had Good Morning America, Today Show, Weekend Today, and a satellite media tour (which is basically 20 cities or more via satellite one morning).  I hosted a cookie demonstration at Macy's and shot the cover for my bake sale book coming out this March. It was also my sweethearts birthday and we had a 200 plus person party I was helping to host! So I had a good excuse-- still I apologize I missed you.

The Friday following Thanksgiving  I put up 7 Christmas Trees with my elf Steve. God Bless him-- we had a ball and created a Christmas wonderland pretty enough to be a book. I love the busy anticipation leading up to the holiday, when trees need trimming, lights need hanging, and gifts need wrapping. Although there's seems to be so much to do, it is a labor of love. When Christmas arrives, you can feel good about welcoming friends and family into a warm, festive home.

During this time of year, I enjoy driving around the local neighborhoods to admire the beautiful holiday decorations adorning different homes. I love holiday home tours on parade --inside and out. Some homes are truly jaw-dropping. This week, I'm working to bring those homes to you through my magazine, when I'll be doing a photo shoot in my own home of my Christmas trees. There are beautiful homes available for tours all around the country - it's a great way to spend a fun afternoon with your family.

If you have not picked up the Special Collector's Issue of my Christmas magazine it's a must have full of holiday home decorating tips and fabulous food recipes. Plus, Food Network will be airing an encore of my White Christmas episode so tune in on Sunday morning at 11:30 a.m. EST/10:30 CT. My sister Kimber and I show you how to make Snowy Angel Food Cakes, White Chocolate Egg Nog and more.

Recipe of the Week: This Wednesday, December 15, celebrate Lemon Cupcake Day with my Lemon Cloud Cupcakes (Desserts 2). It's light and topped with creamy meringue for a lovely treat.

Cheers to a happy, healthy holiday,

Sandra

The Holiday Season

When I was growing up, I used to wish for a white Christmas every year. Swirls of falling, fluffy snow complete the perfect picture of Christmas. I remember when it did snow I would help bundle my brothers and sisters and go out and play. Then when it was too cold, I would run inside and stand in front of the large window off the dining room and watch them. Rich, John, and Kimmy never wanted to come back in. That is brings back my personal Christmas memories.

A white Christmas this coming Sunday. My sister Kimber is joining me again for another amazing episode, where we'll show you how to make a Pork Crown Roast with Royal Glaze, Snowy Angel Food Cakes, an impressive White Chocolate Egg Nog and more. Plus, I'm putting together one of my favorite tablescapes to date - a picturesque white and snowy village complete with sugar houses, snowmen and trees. Kick back with a cup of hot chocolate (try the Best Ever Hot Chocolate) and tune in to "Semi-Homemade Cooking" Sunday on Food Network at 11:30 a.m./10:30 CT.

Christmas offers a great opportunity to help those in need and to support philanthropic organizations that you're passionate about. This week, I attended the UNICEF Snowflake Ball. Every year, UNICEF (the United Nations Children's Fund) celebrates and honors individuals whose philanthropy have contributed to the organization's mission to save children's lives with the Snowflake Ball, and it is one of my favorite things every year.

UNICEF lights their snowflakes in New York City as a reminder of their ongoing goal to protect vulnerable children around the world. So for this week, whip up a batch of my Gingerbread Snowflakes to light up smiles on the faces of those you love.

Remember to pick up the Christmas special issue of Sandra Lee Semi-Homemade magazine as you get ready for December's holiday plans and try to avoid getting too stressed around this time of year. Life can be easier if you remember to keep it smart, keep it simple, and keep it Semi-Homemade!

Cheers to a happy, healthy home,
Sandra

Happy Thankgiving

Happy Thanksgiving (early)! I'm so excited for this year's Thanksgiving because on Thursday, I will be participating in a huge American tradition - the Macy's Thanksgiving Day Parade. I will be on the Ocean Spray Float riding with the other festive floats and gigantic, friendly balloons. You're going to need a break from the cooking, so tune into NBC at 9:00 a.m. to join in on the fun! After the parade, I am delivering meals for Meals on Wheels "City Meals" – even if you only have an hour, that's 2 deliveries and everyone helps. Take a moment to give back, you'll be happier and healthier for it, and you'll  help people who really need it.

If you're still scrambling at the last minute for your Thanksgiving feast, you've come to the right place for easy and fast recipes. Start off the dinner with appetizers like Proscuitto-Tied Asparagus and Crispy Corn Fritters with Tomato Salad. To complement the turkey, serve my Tricolor Potato Salad and French Bean Casserole as sides.

 Although I doubt there will be leftovers, you can enjoy it on Friday if you've still got room in your tummies in celebration of national Cake Day. On Tuesday, the Christmas special issue of Sandra Lee Semi-Homemade magazine is hitting newsstands. If you loved the Special Collector Issue of my Halloween magazine, I promise this one is just as good. You'll find food and drinks galore, great gift ideas abundance, and super simple decorating details you'll love -- I promise.

On Sunday, get ready for the holidays in December, throw a Cocktail Party -- watch "Semi-Homemade Cooking" this weekend at 11:30 a.m. EST/10:30 CT and enjoy easy, incredible canapes and cocktails that will please all your family and friends, and give you plenty of time to enjoy this season yourself.