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Recipes
Chocolate-Hazelnut Smooches
By Cindy
Preheat the oven to 375 degrees F
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate hazelnut spread (recommended: Nutella)
- 1/2 cup butter, softened (1 stick)
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup orange sprinkles, or orange sugar
- 1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)
Honey Mustard Dressing II
By Cindy
1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice
- 1/4 cup mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon honey
- 1/2 tablespoon lemon juice
CHRISTMAS TREE BUTTER COOKIES
By Cindy
In large bowl, beat butter, sugar, egg, and vanilla at medium speed until light and fluffy
- 1/2 c. butter, softened
- 1/2 c. granulated sugar
- 1 lg. egg
- 1 1/2 tsp. vanilla
- 2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
Potato Pancakes
By Cindy
Preheat the oven to 300 degrees F
- 4 Large potatoes
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Chicken with Basil and PineappleThai-Style
By Cindy
In a medium size saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil
- 2 3/4 cups chicken stock
- 2 tablespoons butter
- 1 1/2 cups jasmine or other white rice
- Peanut or vegetable oil, for stir frying
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
- Finely ground white or black pepper
- 1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
- 1 bell pepper, seeded, quartered lengthwise and thinly sliced
- 1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and thinly sliced or finely chopped
- 1 1 1/2-inch piece fresh ginger root, grated or minced
- 3-4 large cloves garlic, chopped
- 2 About 2 tablespoons kecap manis (an Indonesian condiment) or substitute 2 tablespoons Tamari (dark soy sauce) and 1 teaspoon sugar
- 1 1/2 -2 tablespoons fish sauce
- 1 cup basil leaves (about 20-24 leaves), torn
- 1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest
PECAN CRESCENT COOKIES
By Cindy
Preheat oven to 375 degrees
- 1 c. flour
- 1/2 c. soft butter
- 1 c. finely chopped pecans
- Powdered sugar
- 2 tbsp. sugar
- 1/8 tsp. salt
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
Black Raspberry-Vanilla Smoothie
By Cindy
Put all ingredients in blender and blend until smooth
- 1 pint blackberries
- 1/2 cup raspberries
- 1 cup vanilla yogurt
- 1 Tbsp. honey
Gingerbread Men Cookies
By Cindy
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl
- 3 cups flour
- 2 teaspoons McCormick® Ginger, Ground
- 1 teaspoon McCormick® Cinnamon, Ground
- 1 teaspoon baking soda
- 1/4 teaspoon McCormick® Nutmeg, Ground
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon McCormick® Pure Vanilla Extract
Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle
By Cindy
For the braciole: Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate wi...
- Braciole:
- 1 (10-ounce) box chopped frozen organic spinach
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 2 hard-boiled eggs, peeled and finely chopped
- 2 tablespoons dried currants or chopped raisins
- 2 to 3 tablespoons toasted pine nuts
- 2 large cloves garlic, finely chopped
- 1/4 cup freshly shredded Parmigiano-Reggiano cheese
- 4 (8-ounce) pieces thin-cut top round veal or beef pounded very thin
- Special equipment: Kitchen twine
- Sauce:
- 1/4 cup extra-virgin olive oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 4 cloves garlic, thinly sliced
- 1 large fresh bay leaf
- A few sprigs fresh rosemary, leaves removed and finely chopped
- A few sprigs fresh sage, thinly sliced
- 1/4 cup tomato paste
- 1 cup dry white wine
- 2 cups chicken stock-in-a-box
- 1 (28-ounce) large can San Marzano tomatoes
- 2 pounds hot or sweet Italian sausage or combination of both
- 1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle
- 1 tablespoon butter
- A generous handful fresh sweet basil leaves, torn or shredded
- A small handful fresh flat-leaf parsley, finely chopped
- Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone:
- 1 large loaf ciabatta bread
- 2 tablespoons extra-virgin olive oil
- 4 portabella mushroom caps
- 1 onion, halved and sliced
- 2 cubanelle peppers, seeded and sliced
- 1 red chile pepper, thinly sliced
- 2 large cloves garlic, sliced
- 1/2 cup chicken stock or water
- Salt and freshly ground black pepper
- 1 pound Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock)
- 12 ounces sharp provolone cheese, shredded
- A small handful fresh flat-leaf parsley for garnish
Pumpkin Cheddar Mac & Cheese
By Cindy
Bring a large pot of water to a boil
- 1 pound whole wheat or whole grain short-cut pasta, such as rigatoni or penne
- 4 tablespoons butter
- 3 slightly rounded tablespoons flour
- 1 cup amber beer
- 2 tablespoons honey or maple syrup
- 2 cups whole milk
- A couple of pinches ground cloves or 1/2 teaspoon allspice
- 1 About 1 teaspoon ground mustard
- A pinch of cayenne pepper
- Freshly grated nutmeg, to taste
- Salt and pepper, to taste
- 1 14-ounce can unsweetened pumpkin purée or 2 cups puréed fresh roasted pumpkin or butternut squash
- 2 1/2 cups shredded sharp yellow cheddar cheese, divided
- Sweet paprika, for sprinkling
- Chopped parsley or chives to garnish