Cindygwest's profile page
Recipes
Herbed Butter
By cindygwest
Combine the butter, parsley, chives and shallots with a fork in a medium bowl
- 8 T. unsalted butter, softened
- 3 T. roughly chopped flat leaf parsley
- 3 T. roughly chopped chives
- 1 shallot, finely chopped
Maple Pecan Shortbread
By cindygwest
1. Preheat oven to 350. Line a baking sheet with parchment paper
- 1 1/4 cups cake flour
- 1/4 cup cornstarch
- 1/4 t. table salt
- 1 stick butter, softened
- 2 T. brown sugar
- Minced zest of 1/2 of an orange
- 1/4 cup pure maple syrup
- 1/2 t. maple extract
- 1/4 cup pecans, toasted, chopped
- Ultrafine sugar
Easy Four-Layer Chocolate Dessert
By cindygwest
Preheat oven to 350°
- 1 cup all-purpose flour
- 1/2 cup cold butter
- 1 cup chopped walnuts, toasted, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 2 cartons (8 ounces each) frozen whipped topping, thawed, divided
- 2-1/2 cups 2% milk
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 1 cup semisweet chocolate chunks
- Chocolate syrup
Pat Elders Smoothies
By cindygwest
Place all ingredients in blender and mix
- Almond milk, 10 - 12 oz.
- Frozen Fruit (or fresh)
- 5 large strawberries
- 10 dark sweet cherries
- 1/3 cup raspberries
- 1/3 cup blueberries
- 1 banana
- 1 scoop Juice Plus
- Optional: chia seed, flax seed, protein powder
Sweet Potato Casserole with Pecan Crumbles
By cindygwest
1. Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1½ ...
- FOR THE FILLING:
- 3 lbs. sweet potatoes
- 1/3 cup packed dark brown sugar
- 6 tbsp. unsalted butter, melted
- 1/4 cup heavy cream
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. kosher salt
- 2 eggs, lightly beaten
- 1 1″ piece ginger, finely grated
- Freshly ground black pepper, to taste
- FOR THE CRUMBLE TOPPING:
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/2 cup packed dark brown sugar
- 1/4 cup finely chopped pecans
- 1/2 tsp. kosher salt
- 5 tbsp. unsalted butter, cubed and chilled
- 1/4 cup mini marshmallows
Zucchini Cheesy Bread
By cindygwest
Preheat oven to 425º and line a baking sheet with parchment
- 3 medium zucchini
- 2 large eggs
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 3 c. shredded mozzarella, divided
- 1/2 c. freshly grated Parmesan
- 1/4 c. cornstarch
- kosher salt
- Freshly ground black pepper
- pinch of crushed red pepper flakes
- 2 tsp. Freshly Chopped Parsley
- Marinara, for dipping
Cheese and Sausage Stuffed Zuchinni
By cindygwest
Preheat oven to 350 degrees F (175 degrees C)
- 2 ounces pork sausage
- 1 large zucchini
- 3 eggs, beaten
- 1 cup shredded Colby cheese
- 2 cups cottage cheese
- 1 1/2 cups shredded Italian cheese blend
- 1/2 cup chopped onion
- 2 tablespoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pinch garlic salt
- 1/2 cup chopped tomatoes
Silver Dollar City Noodles
By cindygwest
Mix the flour and salt in a large bowl
- 2 cups flour
- 1 t. salt
- 2 eggs
- 4 T. water
Sour Cream Noodles with Horseradish
By cindygwest
Cook noodles in a pot of boiling salted water according to package directions; drain
- 8 ounces dry wide egg noodles
- 1/2 cup sour cream
- 2 T. chopped fresh dill
- 1 T. prepared horseradish
- Salt to taste
Spaghetti Lasagna
By cindygwest
In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes
- 1 lb. spaghetti
- 2 eggs, lightly whisked (divided)
- 1/2 c. finely grated Parmesan
- 2 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 lb. ground beef
- 2 tbsp. tomato paste
- 1 28 oz can crushed tomatoes
- 1/4 tsp. dried oregano
- 3 c. ricotta
- 3 c. shredded mozzarella
- 2 tbsp. chopped Italian parsley