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Recipes
Cheesy Baked Tortellini
By Cindy
Preheat the oven to 350 degrees F
- Olive oil
- 2 cups marinara sauce
- 1/3 cup mascarpone cheese
- 1/4 cup chopped fresh Italian parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 pound purchased cheese tortellini
- 2 ounces thinly sliced smoked mozzarella
- 1/4 cup freshly grated Parmesan
Lemon Nut Cookies
By Cindy
In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth
- 1 1/4 cups pine nuts, toasted
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup powdered sugar, plus 1 cup for rolling
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, plus 2 teaspoons
- 1 teaspoon vanilla extract
Butternut Squash Tortellini with Brown Butter Sauce
By Cindy
To make the tortellini, preheat the oven to 375 degrees F
- Squash Tortellini:
- 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 1/2 teaspoon herbs de Provence
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large shallots, chopped (about 1/2 cup)
- 2 garlic cloves, chopped
- 1 cup whole milk ricotta cheese
- 4 small amaretti cookies, crushed (about 1/3 cup)
- 1/4 teaspoon ground nutmeg
- 1 package small wonton wrappers
- Brown Butter Sauce:
- 3/4 cup butter (1 1/2 sticks)
- 2 tablespoons torn fresh sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
Crispy Hash Brown Waffles
By Cindy
Preheat waffle maker to the highest heat
- 3 potatoes, peeled and shredded
- Salt
- 1/4 cup grated red onion
- 1 egg
- 1/4 cup sour cream
- 1 tablespoon horseradish
- Pepper
- 2 tablespoons melted butter
Summer Citrus-ade
By Cindy
Juice fruit, strain out the seeds
- 6 lemons
- 4 limes
- 2 oranges
- 1/2 cup agave syrup
- 6 cups water or seltzer
Apple Pie Shake
By Cindy
Place a tall glass in the freezer to chill
- 2 scoops vanilla ice cream
- 1/2 cup whole milk
- 1/8 slice apple pie, frozen and then thawed 30 minutes
Super-Duper Cocoa-rific Coffee Malt!
By Cindy
Directions Put the malted milk powder, cocoa, instant coffee, and sweetener in a tall glass
- 2 teaspoons malted milk powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 3 no-calorie sweetener packets
- 1/4 cup light vanilla soymilk
- 1 tablespoon fat-free non-dairy liquid creamer
- 5 to 8 ice cubes or 1 cup crushed ice
- Fat-free whipped topping, optional
Chicken and Beef Fajitas
By Cindy
For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garl...
- 1/2 cup olive oil
- 1/4 cup chili powder
- 3 tablespoons Worcestershire sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced
- Juice of 3 limes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds boneless, skinless chicken breasts
- 3 pounds skirt steak
- 5 plum (Roma) tomatoes
- 3 jalapeno peppers
- 1/2 large (or 1 small) onion
- 1 bunch fresh cilantro
- 1/2 lime
- Salt
- 2 medium onions, halved and sliced
- 1 green bell pepper, seeded and sliced into strips
- 1 orange bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 30 to 40 flour tortillas
- Fiesta Beans
- 1 pound grated Cheddar cheese
- One 8-ounce container sour cream
- 5 limes, sliced into wedges
Twice-Baked New Potatoes (Pioneer Woman)
By Cindy
Preheat the oven to 375 degrees F
- 12 new potatoes
- 2 tablespoons olive oil
- 1 1/2 cups grated Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon finely minced fresh chives
- 1 clove garlic, pressed
- Salt and pepper
Pasta Carbonara with Hickory Smoked Bacon
By Cindy
Bring five quarts of water to a boil in a large pot with the salt
- 1 lb dry spaghetti
- 1 Tbsp salt
- 10 oz hickory smoked bacon, sliced into small strips
- 4 garlic cloves, minced
- 1 tsp ground black pepper
- 1 –1/4 cups Parmesan cheese, grated
- 1/2 cup egg beaters
- Salt, to taste
- 1/3 cup fresh flat-leaf parsley, chopped