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Recipes
Perfect Homemade Lemonade (Pioneer Woman)
By Cindy
In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot
- 4 cups sugar
- 4 cups fresh lemon juice
- 2 lemons, sliced
- Ice, for serving
Sweet Spiced Potatoes Gratin
By Cindy
Preheat oven to 375°F. Whisk together cream, pumpkin purée, spices, orange juice and zest, salt and pepper
- 2 cups heavy cream
- 3 tablespoons pumpkin purée
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- Zest and juice of 1 orange
- Salt and pepper
- 4 medium sweet potatoes, peeled and sliced 1/8-inch thick
- 2 tablespoons butter
- 1 cup sharp cheddar cheese, optional
Croissant Panini
By Cindy
Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant
- 4 croissants, sliced in 1/2 lengthwise
- 4 ounces smoked Gouda, grated (about 1 1/3 cups)
- 8 teaspoons grated Parmesan
- 4 ounces Genoa salami (about 24 slices)
- 5 ounces arugula
Slow Cooker Meal: Chicken and Biscuits
By Cindy
Dredge the chicken pieces in 1/2 cup flour and season with salt and pepper
- 4 boneless, skinless chicken breasts, chopped into bite-sized pieces
- 4 boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1/2 cup flour plus 3 tablespoons
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 small butternut squash, peeled and chopped into bite-sized pieces, about 2 cups
- 3 ribs of celery, chopped
- 3 carrots, peeled and chopped
- 1 large onion, chopped
- 6 leaves of fresh sage, sliced
- 6 sprigs of thyme, leaves removed and chopped
- 3 cups chicken broth
- 1 cup frozen peas, defrosted
- 2 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- 4 store-bought biscuits
Cowboy Meat Loaf
By Cindy
Preheat oven to 375F. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 1/2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup barbecue sauce, divided
- 2 cups mashed cooked peeled baking potato (about 1 pound uncooked
- potatoes)
- 1 cup regular oats
- 1/4 cup minced fresh cilantro
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (16-ounce) can kidney beans, drained and mashed
- Cooking spray
- 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
Pasta Puttanesca
By Cindy
Serving suggestions: a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper, recipe f...
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 4 to 6 cloves garlic, chopped
- 1 tin flat anchovy fillets, drained
- 1 /2 teaspoon crushed red pepper flakes
- 20 oil-cured black olives, cracked away from pit and coarsely chopped
- 3 tablespoons capers
- 1 (32-ounce) can chunky style crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, drained
- A few grinds black pepper
- 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
- 1 pound spaghetti, cooked to al dente (with a bite)
- Crusty bread, for mopping
- Grated Parmigiano Reggiano or Romano, for passing, optional
- 4 cups (about 2 bundles) arugula leaves, coarsely chopped
- 1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
- 1 head Radicchio lettuce, coarsely chopped
- 1 large lemon
- Extra-virgin olive oil, to coat, 2 to 3 tablespoons
- Coarse salt and black pepper
- Oil cured black olives, for garnish, optional
Decadent Pumpkin Gnocchi
By Cindy
Preheat oven to 400˚F. On a baking sheet, toss squash with EVOO and season with salt and pepper
- 2 pounds butternut, kuri squash or sugar pumpkin, peeled and cut into bite-size pieces
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- Salt and pepper
- 3 tablespoons butter
- 4 cloves garlic, very finely chopped
- 1/2 cup dry white wine
- 2 cups whipping cream
- Freshly grated nutmeg, 1/4 teaspoon
- A few sprigs fresh sage, very thinly sliced
- 2 bundles farm fresh spinach trimmed and washed or 3/4 pound bagged spinach, stemmed
- 1 pound good quality fresh gnocchi
- Freshly grated Parmigiano-Reggiano for topping
Move Over Marshmallows: Acorn Squash Filled with Amaretti-Crusted Sweet Potatoes
By Cindy
Preheat oven to 375˚F. Cut each squash in half across the grooves, scoop out the seeds and discard
- 3 small to medium acorn squash
- 4 tablespoons EVOO - Extra Virgin Olive Oil
- Salt and pepper
- 3 sprigs thyme, chopper
- 2 1/2 pounds sweet potatoes, peeled and cut into chunks
- 3 tablespoons butter
- 1/4 banana, sliced
- 1/2 cup chicken stock
- 1/4 teaspoon grated nutmeg
- 6 amaretti cookies, crushed
Roasted Red Pepper Dip
By Cindy
Combine peppers and ricotta, salt and pepper in a food processor and process until smooth
- 4 roasted red peppers, patted dry and coarsely chopped
- 1 cup ricotta cheese
- Salt and freshly ground black pepper
- 1 endive, leaves separated
- Pita crisps (recommended: Stacy's brand)
Chocolate Chip Cookie Ice Cream Sandwiches (Pioneer Woman)
By Cindy
Preheat the oven to 375 degrees F
- 1 cup firmly packed brown sugar
- 1/2 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup margarine
- 2 teaspoons vanilla extract
- 2 whole eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon (heaping) instant coffee granules
- 1 1/2 teaspoons salt
- 1 cup (heaping) milk chocolate chips
- 3/4 cup semisweet chocolate chips
- 3 tablespoons flax seed, crushed in a mortar/pestle
- 2 tablespoons millet, crushed in mortar/pestle
- Vanilla ice cream, slightly softened
- Miniature chocolate chips
- Miniature candy-coated chocolates