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Recipes
Banana Cocoa Smoothie
By Cindy
Mix all ingredients in a blender and blend until smooth
- 1 banana, peeled and sliced
- 1/2 cup cherries, pitted and halved
- 4 bok choy leaves, chopped
- 1-inch slice of fresh ginger
- 1 cup nut milk (almond milk)
- 1 tablespoon cocoa powder
Prosciutoo-Wrapped Chicken Stuffed w/Ricotta
By Cindy
Yields: 4 Preheat oven to 400ºF
- 1/2 cup ricotta
- Salt and pepper
- 3 tablespoons grated Parmigiano-Reggiano
- 1 small clove garlic, grated or chopped
- 1 tablespoon finely chopped flat-leaf parsley
- A few leaves basil, chopped
- A couple sprigs fresh thyme, finely chopped
- 4 small pieces skinless, boneless chicken breast, butterflied
- EVOO – Extra Virgin Olive Oil, for drizzling
- 4 thin slices prosciutto di Parma
- A splash of white wine
- 1 tablespoon butter
Cinnamon-Spiced Hot Chocolate Cookies
By Cindy
Combine the flour, cocoa, baking soda, and salt in a medium bowl
- 1 cup all-purpose flour
- 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon packed light brown sugar
- 1/2 cup plus 1 tablespoon granulated sugar
- 3 tablespoons sweet butter, at room temperature
- 3 tablespoons margarine
- 1/2 teaspoon ground cinnamon
- Generous pinch ground black pepper
- Generous pinch cayenne pepper
- 1 teaspoon vanilla extract
- 1 egg white
- 1/2 cup dulce de leche, optional
- 1/4 cup almonds, finely chopped, optional
Sun-dried Tomato and Peas on Endive Spears
By Cindy
Directions Combine the peas, sun-dried tomatoes, and garlic in a food processor
- 1 pound frozen peas, thawed
- 8 ounces sun-dried tomatoes, drained (about 3/4 cup)
- 2 cloves garlic, chopped
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 heads endive, ends trimmed and leaves separated
Apple-Cinnamon French Toast (Baked)
By Cindy
Whisk milk, egg whites, honey, vanilla and salt in a large bowl
- 3 cup(s) nonfat milk
- 2 cup(s) pasteurized liquid egg whites, such as Egg Beaters
- 3 tablespoon(s) honey
- 1 1/2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- 1 bag(s) sliced whole-wheat bread
- 1 cup(s) chopped dried apple rings (3 ounces)
- 1/2 cup(s) raisins
- 1 1/2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) freshly grated nutmeg
- 1 tablespoon(s) confectioner's sugar
Red Velvet Cupcakes
By Cindy
DIRECTIONS
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 bottle (1 ounce) McCormick® Red Food Color
- 2 teaspoons McCormick® Pure Vanilla Extract
- Vanilla Cream Cheese Frosting (recipe follows)
NESTLÉ TOLL HOUSE® Chocolate Chip Cookies
By Cindy
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (optional)
Gingerbread Cookies
By Cindy
1. start early in the day
- 2 1/4 c all purpose flour
- 1/2 c sugar
- 1/2 c shortening
- 1/2 c light molasses
- 1 egg
- 1 1/2 tsp cinnamon
- 1 tsp double-acting baking powder
- 1 tsp ginger
- 1 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
Butternut Squash Soup with Pumpkin Butter
By Cindy
Preheat oven to 375°F. Spray 9'' x 13'' x 2'' glass baking dish with vegetable oil spray
- Cook in slow cooker
- Nonstick vegetable oil spray
- 2-lb. butternut squash, halved lengthwise and seeded
- 2 cups homemade chicken stock or canned low-salt chicken broth
- 1/2 tsp. cinnamon
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried thyme
- Pinch of grated nutmeg
- 1 cup half-and-half (or milk)
- Salt and pepper to taste
- Store-brought pumpkin butter (optional)
- Pistachio nuts, chopped (optional)
Ricotta and Chocolate Chip Ice Cream Cones
By Cindy
For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smoo...
- Ice Cream:
- 1 (15-ounce) container whole milk ricotta cheese
- 1 cup whole milk
- 1 cup simple syrup, recipe follows
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 12 sugar cones (recommended: Keebler)
- 2/3 cup chocolate-hazelnut spread
- 1/2 cup semisweet chocolate chips
- Special Equipment: a 1 1/2-quart capacity ice cream maker, 4 glass tumblers to hold sugar cones, a 2-ounce ice cream scoop
- Simple syrup:
- 1/2 cup water
- 1 cup sugar
- Sugar Cones