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Recipes
Raspberry Cream Cupcakes
By Cindy
Line 18 muffin cups with muffin papers
- 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
- 1 1/3 cups water
- 3 large eggs whites
- 2 tablespoons unsalted butter, melted
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar, plus additional for dusting
Chocolate Chip Cream Cheese Brownies
By Cindy
Spread one roll of cookie dough in the bottom of a 9 x 13 glass pan
- Delicious brownie style cookie with a cream-cheese middle.
- Ingredients
- 2 rolls refrigerated Chocolate Chip Cookie Dough
- 2 8 oz. pkgs. cream cheese
- 1 egg
- 1/2 c. sugar
- 1 tsp. vanilla
Gwyneth Paltrow's Fried Zucchini Spaghetti
By Cindy
Boil the spaghetti in salted water until just al dente
- 3/4 pound (3/4 box) spaghetti
- Coarse salt
- 3 zucchini, very thinly sliced (but thicker than paper thin or they will just burn)
- 1 tablespoon unbleached all-purpose flour
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 cup finely grated parmesan cheese, plus extra for serving
- 1/4 cup pasta water, to thin
- Freshly ground black pepper
- Handful fresh basil leaves (leaves from 5 leafy stems)
Chicken Scallopine with Sage and Fontina Cheese
By Cindy
Place the chicken cutlets on a clean work surface, narrow end facing you
- 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- Salt and freshly ground black pepper
- 6 sage leaves
- 3 ounces grated fontina cheese
- 3 tablespoons olive oil
- 1 garlic clove, halved
- 1/2 cup white wine
- 1 (28-ounce) can whole San Marzano tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Special Equipment: toothpicks
Stuffed Potato Skin Skillet Hash with Fried Eggs
By Cindy
Preheat the oven to 400 degrees F
- Homemade Maple Sausage:
- 2 russet potatoes
- Olive oil
- Kosher salt and freshly cracked black pepper
- Homemade Maple Sausage, recipe follows
- 8 ounces button mushrooms, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeded and minced
- 4 scallions, white and light green parts, reserving dark green tops for garnish
- 2 tablespoons (1/4 stick) unsalted butter
- 4 large eggs
- 1 cup grated mild Cheddar
- Chive Sour Cream, recipe follows
- 1 pound ground pork
- 2 tablespoons maple syrup
- 2 teaspoons chopped fresh sage
- 2 teaspoons salt
- 1 teaspoon fennel seeds
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon crushed red pepper
- Chive Sour Cream:
- 1 cup sour cream
- 1/4 cup chopped chives
- Kosher salt and freshly cracked black pepper
Pumpkin Eggnog Bread
By Cindy
Preheat oven to 350 F. Grease a loaf pan
- 1/3 cup butter
- 1 cup brown sugar
- 2 cups unbleached flour
- 1/2 T. pumpkin pie spice
- 1/4 t. cinnamon
- 1/2 t. baking soda
- 1 T. baking powder
- 1/2 t. salt
- 2 eggs
- 1 15 oz can pumpkin puree
- 2 T. pumpkin butter
- 1/2 cup eggnog
- 1 cup pecan pieces
- 1/2 tsp. ground nutmeg
Chicken Saltimbocca
By Cindy
Place a pot of water over high heat and bring to a boil for the pasta
- 6 2-ounce chicken breast cutlets, pounded to 1/8-inch thick
- Salt and pepper
- 12 very thin slices prosciutto di Parma
- 12 sage leaves
- 12 toothpicks
- Flour, for dredging
- 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 6 tablespoons butter, divided
- 1/2 pound egg tagliatelle or egg noodles
- 2 garlic cloves, sliced
- 1/2 cup Marsala wine
- 1 cup chicken stock
- A small handful flat-leaf parsley, finely chopped
- Grated Pecorino Romano cheese
Nutty Chicken Cutlets with Citrus Salad
By Cindy
Heat oven to 250°F. Place a metal rack on a rimmed baking sheet and place in oven to hold crispy cutlets warm onc...
- 4 pieces boneless, skinless chicken breast, butterflied (split open) and pounded very thin
- Salt and pepper
- 1/2 About 1/2 cup skinless hazelnuts or almonds, toasted then pulse-ground in a food processor
- 1/2 cup fine regular, whole wheat or gluten-free breadcrumbs
- 1 cup regular, whole wheat or gluten-free panko
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 2 tablespoons finely chopped fresh thyme
- A handful of grated Parmigiano-Reggiano cheese
- A handful of parsley, finely chopped
- Flour, for dredging
- 2 eggs, beaten
- Olive oil or canola oil, for shallow frying
- 1 cup blood orange or navel orange sections
- 5 to 6 cups arugula
- 1/2 small red onion, very thinly sliced
- 1/2 lemon
- EVOO – Extra Virgin Olive Oil, for drizzling
- 4 wedges lemon
PB and J Yogurt Parfait
By Cindy
Directions Spoon 1/2 the yogurt into a parfait glass or any glass
- 6 ounces fat-free strawberry yogurt
- 1/2 cup chopped strawberries
- 1/4 cup peanut butter cereal (with less than 3g fat per serving), lightly crushed
- 1 teaspoon peanut butter chips, chopped*
- Fresh strawberries, as an accompaniment, optional
- Cook's Note: Find the peanut butter chips in the baking aisle of the market.
Ricotta Pie
By Cindy
Directions To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt
- Crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold vegetable shortening, cut into bits
- 1 large egg, beaten lightly
- 2 to 3 tablespoons ice water
- Filling:
- 1 1/2 pounds ricotta, drained well
- 3/4 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup diced candied fruit
- 1/2 cup semisweet chocolate chips