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Recipes
Holiday Brunch Casserole
By cindygwest
In a large bowl, combine the first five ingredients; stir in 1 cup cheese
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 pound bulk pork sausage, cooked and drained
- 1/2 pound bacon strips, cooked and crumbled
- 1 medium green pepper, chopped
- 1 green onion, chopped
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 4 large eggs
- 3 cups 2% milk
- 1 cup reduced-fat biscuit/baking mix
- 1/2 teaspoon salt
Baked Sweet Potato Fries
By cindygwest
You will love this healthy, easy oven-baked sweet potato fries recipe! This lighter version of this savory side i...
- 2 large sweet potatoes, cut into strips
- 2 tablespoons canola oil
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Chicken Spaghetti
By cindygwest
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, this casserole is like two me...
- 1 whole raw chicken, cut into 8 pieces
- 1 pound thin spaghetti, broken into 2-inch pieces
- 2 1/2 cups shredded sharp Cheddar
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Two 10 3/4-ounce cans cream of mushroom soup
- 1 medium onion, finely diced
- Salt and freshly ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.html?oc=linkback
Parmesan-Crusted Pork Chops
By cindygwest
Whisk the eggs in a pie plate to blend
- 2 large eggs
- 1 cup dried Italian-style bread crumbs
- 3/4 cups freshly grated Parmesan
- 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Lemon wedges, for serving
Pizza Pepperoni Bites
By cindygwest
Preheat oven to 400º. On a cutting board, slice 4 slits in each slice of pepperoni so you can easily fold them ove...
- Chopped parsley, for garnish
Smothered Chicken Breast
By cindygwest
Sprinkle chicken with salt and lemon-pepper
- 4 (6 oz) Chicken Breasts
- 1/4 teaspoon salt
- 1/4 teaspoon lemon pepper seasoning
- 1 tablespoon vegetable oil
- 8 strips bacon
- 1 onion, sliced
- 1/4 cup packed brown sugar
- 1/2 cup shredded Colby-Monterey Jack cheese
Hearty Ham and Split Pea Soup with Potatoes
By cindygwest
Use a small 2 1/2-pound smoked picnic portion ham if you can find one
- 1 smoked bone-in picnic ham (about 2 1/2 pounds)
- 4 bay leaves
- 1 pound split peas (2 1/2 cups), rinsed and picked through
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 medium onions, chopped medium
- 2 medium carrots, chopped medium
- 2 medium stalks celery, chopped medium
- 1 tablespoon unsalted butter
- 2 medium cloves garlic, minced
- pinch granulated sugar
- 3 small new potatoes, scrubbed and cut into medium dice
- Ground black pepper
- minced red onion (optional)
- balsamic vinegar
Deviled Crab
By cindygwest
Remove any remaining shell or cartilage from the crabmeat
- 3 cups crabmeat (fresh or canned)
- 2 T. chopped onion
- 3 T. melted butter
- 2 T. flour
- 3/4 cup milk
- 1 T. lemon juiuce
- 1/2 T. dry mustard
- 1 t. Worcestershire sauce
- 1/2 t. salt
- Dash of black pepper
- Dash of cayenne pepper
- 3 drops hot sauce
- 1 egg, beaten
- 1 T. chopped parsley
- 1/4 cup dry bread crumbs
Grilled Stuffed Flank Steak
By cindygwest
Depending on the steak’s size, you may have between 8 and 12 pinwheels of stuffed meat at the end of step 2
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons fresh parsley leaves, finely minced
- 1 teaspoon sage leaves, finely minced
- 2 tablespoons olive oil, plus extra for oiling grate
- 1 flank steak (2- to 2 1/2-pounds) (see note)
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced provolone
- 8 - 12 skewers soaked in water for 30 minutes
- Kosher salt and ground black pepper
Chili Dog Casserole
By cindygwest
Preheat oven to 375. Roll out crescent dough and pinch the perforations together to seal
- 1 can refrigerated crescent dough
- 8 hot dogs
- 1 c. shredded Cheddar
- 2 15 oz. cans chili
- 2 tbsp. butter, melted
- 1 tsp. finely chopped chives
- 1/2 tsp. garlic powder