Cindygwest's profile page
Recipes
Caramel-Spice French Breakfast Muffins
By cindygwest
Heat oven to 375 degrees. Spray 18 regular sized muffin cups with cooking spray
- Muffins:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup caramel topping or caramel apple dip (4 ounces)
- 2 eggs
- 3/4 cup milk
- 2 cups flour
- 1 1/2 t. baking powder
- 1/2 t. salt
- 1/2 t. ground cinnamon
- 1/2 t. ground nutmeg
- Topping:
- 3/4 cup butter
- 3/4 cup sugar
- 1 1/2 t. pumpkin pie spice
- Caramel topping
Summer-Vegetable Casserole
By cindygwest
1. Preheat oven to 350. Coat a 9-inch baking dish with olive oil
- Extra-virgin oilive oil, for drizzling
- 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- salt and freshly ground pepper
- 1 yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 large garlic colve, minced
- 1 t. thyme leaves
- 1/2 pound plum tomatoes, sliced 1/4 inch thick
- 2 small zucchini (1/2 pound) sliced on the diagonal 1/4 inch thick
- 3 T. freshly grated Parmesan cheese
Baked 2-Cheese & Bacon Grits
By cindygwest
Baked 2-Cheese & Bacon Grits is a recipe steeping velvety, cheese flavor
- 6 thickly sliced bacon strips, chopped
- 3 cups water
- 3 cups chicken stock
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 cups quick cooking grits
- 1 (12-ounce) package Velveeta cheese, cubed, about 2 1/3 cups
- 1 stick of butter, cubed
- 1/2 cup 2% milk
- 4 large eggs, lightly beaten
- 2 cups shredded white cheddar cheese, about 8-ounces
Baked Beans and Sausage
By cindygwest
n a large skillet, cook sausage over medium heat until no longer pink; drain
- 1-1/2 pounds bulk spicy pork sausage
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 can (31 ounces) pork and beans
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1-1/2 cups ketchup
- 3/4 cup packed brown sugar
- 2 teaspoons ground mustard
Praline Biscuits
By cindygwest
Place 2 T. butter, 2 t. brown sugar and 3 pecan halves in each of 12 muffin cups, 2 1/2 x 1 1/4 "
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 36 pecan or walnut halves
- ground cinnamon
- 2 cups Bisquick baking mix
- 1/3 cup applesauce
- 1/3 cup milk
Cheddar Baked Chicken
By cindygwest
Preheat oven to 350 degrees F (175 degrees C)
- 1/4 cup butter, melted
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 egg
- 1 tablespoon milk
- 1 cup shredded Cheddar cheese
- 1/2 cup Italian seasoned bread crumbs
- 1 cup crispy rice cereal
- 3 skinless, boneless chicken breast halves - cut in half
- 2 tablespoons butter, melted
Brown Butter Pumpkin Layer Cake
By cindygwest
Make the pumpkin purée Position a rack in the center of the oven and heat the oven to 350°F
- For the purée
- 2 tsp. vegetable oil
- 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
- Tip: You can substitute canned pumpkin purée for homemade, if you like.For the cake
- 6 oz. (3/4 cup) unsalted butter; more for the pans
- 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
- 1-1/2 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 3/4 tsp. table salt
- 1/4 tsp. ground cloves
- 1-1/2 cups granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 1/3 cup buttermilk
- For the topping
- 1-1/2 Tbs. unsalted butter
- 2/3 cup pecans
- 1/2 cup unsalted, raw, hulled pepitas
- 2 Tbs. firmly packed light brown sugar
- 1/4 tsp. table salt
- 1-1/2 Tbs. chopped crystallized ginger
- For the frosting
- 4 oz. (1/2 cup) unsalted butter
- 8 oz. cream cheese, at room temperature
- 1/4 cup firmly packed light brown sugar
- 5 oz. (1-1/4 cups) confectioners’ sugar
Three Ingredient Bread
By cindygwest
Heirloom Recipe Do not substitute all-purpose flour for the self-rising flour or your bread won't rise
- 3 cups (14 1/4 ounces) self-rising flour
- 3 tablespoons sugar
- 1 (12-ounce) bottle mild lager, such as Budweiser
Pizza Lasagna Roll-Ups
By cindygwest
For the sauce, pulse sausage in a food processor until nearly pureed; transfer to a bowl
- For the sauce, pulse:
- 8 oz. bulk sweet Italian sausage
- 1 small onion, chopped
- 4 cloves garlic
- 1 T. dried Italian herbs
- 2 T. olive oil
- 3 T. tomato paste
- Add:
- 1 can crushed tomatoes (28 oz.)
- 1 can diced tomatoes (14.5 oz)
- salt and pepper to taste
- For the lasagna, cook:
- 12 curly edged dry lasagna sheets
- Pulse:
- 3 cups provolone cheese
- 1 pkg. whole-milk ricotta cheese
- 1/2 cup parmesan
- 60 slices pepperoni
- 3/4 cup finely diced green bell pepper
- 1/3 cup black olives
- Shredded provolone cheese
Grilled Zucchini and Corn Salad
By cindygwest
Prepare a grill on high Brush the corn and zucchini with olive oil then grill over direct heat, turning occasional...
- 3 ears corn, shucked
- 2 medium zucchini, cut long wise into 1/4 inch slices
- 2 T. Olive Oil, plus some for grilling
- 1 t. dijon mustard
- 2 T. lemon juice
- 10 cherry tomatoes
- 1/4 cup crumbled feta cheese
- 1/2 cup chopped fresh dill
- Kosher salt and freshly ground black pepper to taste