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Recipes
BREWED APPLE PUNCH
By Cindy
Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minut...
- 1 1/2 quarts Apple juice
- 2 Cinnamon sticks
- 8 Whole cloves
- 1 1/3 cup Pineapple juice
- 1/2 cup Lemon juice
- 2 pt Orange juice
- 28 oz Ginger ale
Stuffed French Toast with Fresh Strawberry Jam and Blueberries
By Cindy
Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that yo...
- Strawberry Jam:
- 1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices
- 8 ounces cream cheese, softened
- 1/4 cup Strawberry Jam, recipe follows
- 1/2 teaspoon lemon zest
- 1/2 cup fresh blueberries, plus more for garnish
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 large eggs
- Powdered sugar, for dusting
- Maple syrup, for serving
- 3 cups fresh strawberries, hulled and sliced (about 1 pound)
- 1 cup sugar
- 1 medium lemon, juiced (about 2 to 3 tablespoons)
Holiday Snowball Cookies
By Cindy
PREHEAT oven to 375°F. BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy
- 1 1/2 cups (3 sticks) butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1 2/3 cups (10-oz. pkg.) NESTLE® TOLL HOUSE® Holiday Morsels
- 1/2 cup finely chopped nuts
- Powdered sugar
Cinnamon Ornaments Recipe
By Cindy
Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed
- Cooking Tips:
- Serves: Makes 12 to 15 ornaments.
- 3/4 cup applesauce
- 1 bottle (4.12 ounces) McCormick® Cinnamon, Ground
- Cookie cutters
- Drinking straw
- Colorful ribbon
- Test Kitchen Tip: If a different size bottle of cinnamon is used, measure 1 cup plus 2 tablespoons cinnamon.
Onion Dip from Scratch
By Cindy
In a saute pan over medium heat add oil, heat and add onions and salt
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 1/4 teaspoon kosher salt
- 1 1/2 cups sour cream
- 3/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
Penne with Spinach, Toasted Pine Nuts and Fresh Mozzarella
By Cindy
1) Make your garlic puree following the directions above and using the 1 cup garlic and 1 cup olive oil listed in ...
- 1 cup garlic cloves, cleaned and trimmed of their woody ends
- 1 cup olive oil
- 2 tablespoons salt
- 1/2 of a 1-pound box of penne pasta
- 2 cups vegetable stock (or chicken stock)
- 3 cups chopped spinach, rinsed carefully and chopped rough
- 1 cup fresh mozzarella, diced into fingernail-size pieces
- 1/2 cup pine nuts (pignoli)
Raspberry-Ricotta Mousse
By Cindy
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup raspberry jam
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 cup fresh raspberries
Drop Biscuits
By Cindy
Preheat the oven to 400 degrees F
- 6 cups all-purpose flour
- 4 tablespoons baking powder
- 1/4 teaspoon salt
- 3 sticks cold butter, cut into pieces
- 3 1/2 cups whole milk
- Melted butter, for brushing, optional
Balsamic Drizzle
By Cindy
Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble
- Make a big batch and keep it in the fridge for anytime you want to use it.
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
Chicken Cutlets and Spaghetti with Peppers and Onions
By Cindy
Preheat oven to 250ºF. Place a large pot of salted water over high heat and bring it to a boil
- 10 to 12 cloves garlic, finely chopped or grated, divided
- Salt and freshly ground black pepper
- 1 sprig rosemary, leaves removed and finely chopped
- 2 to 3 sprigs thyme, leaves removed
- 4 boneless skinless chicken breasts
- 1 cup flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
- Zest of 1 lemon
- 1/4 cup parsley, chopped
- 3/4 cup grated Parmigiano-Reggiano, divided
- 4 tablespoons extra-virgin olive oil (EVOO), plus additional as needed
- 1 red bell pepper, core and seeds removed, sliced
- 1 cubanelle pepper, core and seeds removed, sliced
- 1 large onion, sliced
- 1 cup chicken stock
- 1 28-ounce can San Marzano tomatoes
- 10 to 12 basil leaves, torn
- 1 pound spaghetti
- 2 tablespoons butter