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Recipes
No-Bake Cheesecake
By Cindy
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- 1 (8-ounce) package cream cheese, softened
- 1/2 1/2
- cup sugar
- 1 cup (1/2 pint) sour cream
- 2 teaspoons vanilla extract
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 prepared 9-inch graham cracker pie crust
Country Potato Pancakes
By Cindy
1. Peel potatoes and grate to yield about 4 cups
- 3 large or 4 medium potatoes
- 3 large eggs
- 1/2 cup grated onion
- 1/4 cup all-purpose flour
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/3 cup vegetable oil
- Parsley sprigs, optional for garnish
Glazed Baked Ham
By Cindy
Preheat the oven to 325 F
- 1 fully cooked ham, bone-in (18 to 20 pounds)
- Whole cloves
- 3 cups brown sugar
- 1/2 cup spicy brown mustard
- 2 tablespoons apple cider vinegar
- 1 can soda, such as Dr. Pepper
Cornbread Sweet Southern Style
By Cindy
Preheat oven to 350F degrees
- 1/2 cup sugar
- 2 tbsp. honey
- 1 egg
- 4 tbsp. butter (melted)
- 1/2 cup milk
- 1/2 cup water
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 1/2 tbsp. baking powder
- 1/2 tsp. salt
Dr. Ian's Chocolate Razzy Smoothie
By Cindy
Combine all ingredients in a blender and purée until smooth
- 1 cup fresh or frozen raspberries
- 4 tablespoon fat-free vanilla yogurt
- 1/4 cup chocolate chips
- 1/3 cup fat-free or low-fat milk
- 3 cubes ice
Saltimbocca Brown Butter Ravioli with Pumpkin
By Cindy
Heat oven to 400˚F. Coat pumpkin with a few tablespoons EVOO, season with salt, pepper and nutmeg and roast 15 m...
- 1 2-pound sugar pumpkin or butternut squash, cut into 1-inch dice
- 3 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it, plus additional
- Salt and pepper
- Freshly grated nutmeg
- 1/3 pound pancetta, cut into fine dice
- 1 1/2 pounds good quality, fresh large cheese or wild mushroom and cheese ravioli
- 6 tablespoons butter
- 20 leaves fresh sage
- Parmigiano-Reggiano, for shaving over ravioli
- Balsamic Drizzle (below)
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- Yields: 8 servings
- Preparation
- Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.
Chocolate Chip Cookies (Entenmann's)
By Cindy
In small bowl mix flour, baking soda and salt
- 1 1/3 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup corn oil margarine softened
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla
- 3 tablespoons honey
- 1/4 cup granulated sugar
- 1 egg beaten
- 1 1/4 cup semi-sweet chocolate chips I double it
Roasted Halibut with Pea and Mint Salad
By Cindy
Fish: Put an oven rack in the center of the oven
- Fish:
- Vegetable oil cooking spray
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) center-cut skinless halibut fillets
- Salad:
- 3 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 large or 2 small shallots, thinly sliced
- 1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices
- Kosher salt and freshly ground black pepper
- 1 1/2 cups frozen petite peas, thawed
- 1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 tablespoon chopped fresh thyme leaves
EASY CREAM CHEESE COOKIES
By Cindy
Cream butter (butter), cream cheese and sugar together
- 1 (8 oz.) pkg. cream cheese, room temperature
- 2 sticks (1/2 lb.) soft butter
- 2/3 c. sugar
- 1 tsp. vanilla
- 2 1/4 c. flour
Mahi Mahi with Mango-Vanilla Coulis
By Cindy
For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender
- Coulis:
- 1 medium mango, peeled, seeded and cut into 1/2-inch pieces to yield 1 1/4 cups, or 1 1/4 cups frozen and thawed mango pieces
- 1/2 cup fresh squeezed orange juice
- One 2-inch piece ginger, peeled and finely minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 vanilla bean, preferably Tahitian
- 3 tablespoons unsalted butter, at room temperature
- Fish:
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon extra-virgin olive oil
- Four 4-to-6-ounce mahi mahi or halibut fillets, each about 1/2-to-3/4-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper