Cindy's profile page
Recipes
Turtle Cheesecake Recipe
By Cindy
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- FILLING:
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 6 tablespoons cold butter, cubed
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup plus 1 teaspoon all-purpose flour, divided
- 2 tablespoons heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 1/2 cup milk chocolate chips, melted and cooled
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans
- GANACHE:
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 2 tablespoons chopped pecans
- Additional caramel ice cream topping, optional
Banana Chocolate Chip Cookies
By Cindy
Preheat the oven to 350 degrees F
- 1 cup granulated sugar
- 3/4 cup shortening
- 2 overripe bananas, mashed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup milk chocolate chips (about half a 12-ounce bag)
Brian Norris' Manly Mac 'n' Cheese
By Cindy
Preheat oven to 370ºF. Using a blender, add the ingredients one at a time starting with the chicken stock, then e...
- 30-ounce cans of Chicken Stock
- 2 Eggs
- 1 tablespoon Yellow Mustard
- 1 cup Evaporated Milk
- 2 tablespoons Salted Butter
- 24 ounces Sharp Cheddar Cheese (cut into 1/2-inch cubes)
- 24 ounces Monterey Jack Cheese (cut into 1/2-inch cubes)
- 2 pounds Elbow Macaroni
- 1 teaspoon Kosher Salt
- 2 cups Mozzarella (shredded)
Cream Cheese Banana Cranberry Orange Bread
By Cindy
Preheat oven to 350 degrees
- 3/4 cup butter, softened
- 1 (8 ounce) package cream cheese
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups bananas, mashed (about 1 1/4 lbs. or 4 medium)
- 1 cup pecans, chopped, toasted optional
- 1 teaspoon grated orange peel
- 1 cup of fresh or dried cranberries
- 1/2 teaspoon vanilla extract
Pumpkin Doughnut Holes
By Cindy
In a soup pot, heat oil over medium heat until hot
- 2 cups vegetable oil
- 1 cup self-rising flour
- 3/4 cup canned pumpkin
- 1/4 cup packed brown sugar
- 1 large egg, lightly beaten
- 1 teaspoon grated orange rind
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup confectioners' sugar
- Read more at http://www.mrfood.com/Misc-Desserts/Pumpkin-Doughnut-Holes/#L5JIrikvZhDl6yXs.99
Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp
By Cindy
Heat a large pot of water for noodles
- 1 pound spaghetti
- Salt
- 5 tablespoons vegetable oil or peanut oil
- 3 cloves garlic, finely chopped
- 2 inches ginger root, minced or grated
- 1 red bell pepper, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup creamy peanut butter
- 1/4 to 1/3 cup tamari dark soy sauce, eyeball it
- 1 (15-ounce) can cooked pumpkin
- 2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
- 3 tablespoons five-spice powder
- 12 jumbo shrimp, peeled and deveined
- 12 diver scallops, trimmed and patted dry
- 4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks
Fettuccine with Creamy Red Pepper-Feta Sauce
By Cindy
Heat the oil in a heavy skillet over medium-high heat
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat fettuccine
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Chicken Tetrazzini
By Cindy
Preheat the oven to 450 degrees F
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
S'mores Pudding Pie
By Cindy
For the crust: Preheat the oven to 325 degrees F
- Graham Cracker Crust:
- 1 1/2 cups crushed graham crackers (about 10 crackers)
- 7 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- Chocolate Pudding:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- Pinch salt
- 1/4 cup cornstarch
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 teaspoons vanilla extract
- 10 large marshmallows, halved on the diagonal
Summer Corn Fettuccine
By Cindy
This pasta tastes like corn chowder, a summer favorite of mine
- Salt
- 1 pound fettuccine
- Extra-virgin olive oil, for drizzling
- 6 slices smoky bacon, chopped
- 6 ears corn on the cob, shucked
- 3 shallots, finely chopped
- 1 small red bell pepper, seeded and chopped
- Freshly ground black pepper
- 1 cup half-and-half or cream - whatever you put in your morning coffee
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons chopped fresh thyme leaves
- A few dashes hot sauce or 1 or 2 pinches cayenne pepper
- 1 cup grated Parmigiano-Reggiano or Pecorino Romano
- 1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves