Cindygwest's profile page
Recipes
Cowboy Cookies
By cindygwest
Place coconut and pecans on a 15x10x1-in
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- 1 cup butter, softened
- 1-1/2 cups packed brown sugar
- 1/2 cup sugar
- 2 large Eggland's Best eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 2 cups (12 ounces) chocolate chips
Sweet Potato Cake
By cindygwest
. Make the cake: Heat oven to 350°
- 26 tbsp. unsalted butter, plus more for pan
- 3 cups flour, plus more for pan
- 1 3/4 tsp. kosher salt
- 1 tbsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 3/4 sp. ground cardamom
- 1/2 tsp. baking soda
- 1/4 tsp. ground allspice
- 2 3/4 cups packed light brown sugar
- 4 eggs
- 2 cups mashed roasted sweet potatoes
- 3/4 cup sour cream
- 2 1/2 tsp. vanilla extract
- 8 oz. whole pecans
- 1 1/4 cup sugar
- 1/4 cup dark rum
- 2 egg whites
- 1 cup confectioners' sugar
- 1/4 cup milk
Deviled Eggs with Candied Bacon
By cindygwest
Preheat the oven to 350 degrees F
- 1 1/2 tablespoons light brown sugar
- Cayenne pepper
- Pinch ground cinnamon
- 1/8 pound thick-cut bacon (about 3 strips)
- 8 large eggs, straight from the refrigerator
- 1/4 to 1/2 cup mayonnaise, or as much as desired
- 2 teaspoons whole grain mustard
- 1 tablespoon finely chopped fresh dill, plus more for garnish
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 2 scallions, minced
- 1/2 teaspoon kosher salt
- Paprika, for garnish
Bacon-Leek Dip
By cindygwest
1. Remove and discard root ends and dark green top of leek
- 1 large leek
- 6 bacon slices
- 1 large sweet oniopn, minced
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1/2 t. salt
- 1 (2 lb.) acorn squash
Pork Tenderloin with Rosemary Dijon Sauce
By cindygwest
1. Cut pork into 1-inch thick slices
- 1 1/2 pounds pork tenderloin, trimmed
- 1/2 t. salt
- 1/2 t. black pepper
- 1 T. vegetable oil
- 1 1/2 cups whipping cream
- 2 T. whole-grain Dijon mustard
- 1 t. minced fresh rosemary
Chicken Paillard Croque Monsieur or Madame
By cindygwest
1. Heat a large cast-iron skillet or griddle over medium-high, and preheat the broiler
- 4 boneless, skinless chicken breasts (6 to 8 oz. each), tenders removed
- Salt and pepper
- 2 tbsp. olive oil
- 1 cup heavy cream
- 1/2 cup grainy Dijon mustard
- A few grates of nutmeg
- 8 slices prosciutto cotto or other mild ham
- 3/4 lb. Gruyère, coarsely shredded (2 to 2 1/2 cups)
- Finely chopped fresh chives, for garnishing
- Butter, optional
- 4 eggs, optional
Pork Loin with Cherry Vinaigrette
By cindygwest
Heat vegetable oil in a medium skillet over high
- 2 T. vegetable oil
- 1 - pork tenderloin (1 1/2 lb)
- salt and pepper
- 2 cups quartered pitted sweet or sor cherries
- 2 T. red wine vinegar
- 1 T. olive oil
- 1 T. whole grain mustard
Creamy Grape Salad
By cindygwest
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 2 pounds seedless red grapes
- 2 pounds seedless green grapes
- 3 tablespoons brown sugar
- 3 tablespoons chopped pecans
Cherry Custard Bars
By cindygwest
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs
- FILLING:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
- 5 cups finely chopped fresh or frozen cherries, thawed and drained
- TOPPING:
- 6 ounces cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Bobby Flay's Macaroni and Cheese Carbonara
By cindygwest
1. Preheat the oven to 375 degrees
- 1 T. olive oil
- 1 1-inch thick slice pancetta, cut into small dice
- 4 cloves garlic, finely chopped
- 3 T. all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 4 large egg yolks, lightly whisked
- 2 t. finely chopped fresh thyme leaves
- 1/2 t. cayenne pepper
- 2 cups (8 oz.) grated Asiago cheese, plus more for the top
- 1 1/2 cups grated Irish white cheddar cheese, plus more for the top
- 1 1/2 cups grated American cheddar cheese, plus more for the top
- 1 cup (4 oz.) grated aged fontina cheese, plus more for the top
- 1/2 cup freshly grated Parmesan Cheesem, plus more for the top
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked al dente
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves