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Recipes
Chocolate Peanut Butter and Banana Icebox Cake
By Cindy
In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fl...
- 1/2 cup smooth peanut butter (recommended: Jiffy)
- 2 1/2 cups cold heavy cream, divided
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 5 bananas, sliced, plus additional for garnish
- 2 (9-ounce) packages chocolate wafer cookies
Ricotta Gnocchi
By Cindy
In a large bowl, mix eggs, ricotta, and salt
- 2 eggs
- 8 oz. of ricotta cheese
- 3 About 3 cups of flour
- Salt
- 1/4 cup olive oil
S'mores Pudding Pie
By Cindy
Directions Directions 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 cornstarch
- 1/4 cup unsweetened cocoa powder
- Pinch salt
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 teaspoons vanilla extract
- 10 large marshmallows, halved on the diagonal
Maple Nut Truffles
By Cindy
In a small microwave-safe bowl, melt chocolate chips
- 1-1/2 cups semisweet chocolate chips
- 4 ounces cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 3/4 teaspoon maple flavoring
- 1 cup chopped walnuts
Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 pound hot Italian sausage, casings removed
- 1 pound frozen peas, thawed
- 1 cup whole milk ricotta cheese
- 1 bunch fresh basil leaves chopped (about 3/4 cup)
- 1/4 cup fresh grated Pecorino Romano cheese
- 1 teaspoon salt
Sticky Asian Plum Wings
By Cindy
Preheat oven to 450ºF. Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes
- 1 1/2 cups plum preserves
- Zest and juice of 1 orange
- 1/3 cup Tamari
- 1 tablespoon sesame oil
- 1 2-inch piece of ginger root, peeled and grated
- Pinch of salt 5 to 6 scallions, whites and greens, thinly sliced on a bias
- 3 tablespoons sesame seeds, toasted
- 1 lime, cut into wedges
Fruit Spring Rolls
By Cindy
For the rolls: Put the noodles in a medium bowl and add the honey and the mint
- Rolls:
- 1 1/2 cups cooked Pad Thai noodles, cooled and drained*
- 1/4 cup honey
- 1/4 packed cup fresh mint leaves, finely chopped
- 6 (8-inch) rice paper rounds*
- 6 medium strawberries, stemmed
- 1 mango, halved, peeled, seeded and cut into 1/4-inch thick slices
- 6 tablespoons sliced almonds, toasted* see Cook's Note
- Can be found at specialty Asian markets
- Dipping sauce:
- 1/4 cup packed fresh mint leaves, finely chopped
- 1/4 cup honey
- 1/4 cup fresh lime juice (about 2 to 3 large limes)
Sweet Onion Potatoes Au Gratin
By Cindy
Heat a small skillet with the butter over medium heat
- 2 tablespoons butter
- 1 large or 2 medium sweet onions, such as Vidalia, thinly sliced
- Salt and freshly ground black pepper
- 1/2 teaspoon ground thyme
- 1 bay leaf, fresh or dried
- 2 pounds baby Yukon gold potatoes or fingerling potatoes
- 1/2-2/3 cup heavy cream
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/2 pound brick Gruyère or Swiss cheese, shredded
Sauce: Garlic, Oregano, and Lemon Vinaigrette
By Cindy
This assertive dressing loves hearty greens, plus chicken, steak, and lamb
- 2 2
- garlic cloves
- 2 2
- anchovy fillets packed in oil (drained)
- 1/2 1/2
- teaspoon crushed red pepper flakes
- Pinch of kosher salt plus more
- 1/2 1/2
- lemon, seeded and finely chopped (with peel)
- 1/4 1/4
- cup (loosely packed) fresh oregano leaves
- 1/4 1/4
- cup extra-virgin olive oil
- Fresh lemon juice
CREAM CHEESE COOKIES ******
By Cindy
Set oven at 325 degrees. Cream the cream cheese and butter
- 3 oz. cream cheese
- 1 stick butter
- 1 c. sugar
- 1 c. all-purpose flour
- Chopped pecans (as desired)