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Recipes
Kettle-Corn Caramel and Chocolate Crispie Bars
By cindygwest
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside
- 8 cups kettle corn
- 1 8-oz. pkg. chocolate-covered toffee pieces
- 1 cup pecans, toasted and finely chopped
- 2/3 cup light-color corn syrup
- 2/3 cup sweetened condensed milk
- 1/2 cup packed brown sugar
- 5 Tbsp. butter
- 3 Tbsp. granulated sugar
- 1 tsp. vanilla
- 1 12-oz. pkg. semisweet chocolate pieces or 1, 11.5-ounce package milk chocolate pieces, melted
- 1/4 cup caramel ice cream topping (optional)
- 2 to 3 tsp. coarse sea salt
Spaghetti Squash Carbonara
By cindygwest
Preheat the oven to 350 degrees
- 1 spaghetti squash (3 1/4 to 3 1/2 lbs.), halved and seeded
- 1/2 pound pancetta, chopped
- 1 medium onion
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 eggs
- 3/4 cup grated Parmesan or pecorino
Praline Ice Cream Sandwiches
By cindygwest
For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of c...
- Softened Praline or Butter Pecan Ice Cream
- Caramel Sauce
- Chocolate Wafers (or homemade chocolate chip cookies)
- Chopped Pecans
Chicken Enchilada Dip
By cindygwest
1. Bake chicken in 350 degree oven for about 20 minutes
- 1 - 2 boneless chicken breasts
- 2 packages (8 ounce) cream cheese, softened
- 2 cups mayonnaise
- 2 packages (8 ounces) sharp cheddar cheese, grated
- 2 cans (4 ounces) green chilis, diced
- 1 fresh jalapeno, chopped fine
- 1 t. creole seasoning
- 1/4 t. cayenne pepper
- seasoning salt to taste
- Note: I added more cheddar cheese and a little hot sauce
Buttermilk-Blue Cheese Dip
By cindygwest
Make 3 days ahead
- 5 tablespoons finely chopped red onion
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- Pinch of kosher salt plus more
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Ghirardelli Mississippi Mud Bars
By cindygwest
1. Preheat oven to 350. 2
- 1/2 cup butter or maragarine, softened
- 3/4 cup brown sugar, firmly packed
- 1 t. vanilla
- 1 large egg
- 1 cup flour
- 1/2 t. baking soda
- 1/4 t. salt
- 1 bar Se,i-Sweet Chocolate Baking Bar, chopped and divided
- 1 bar White Chocolate Baking Bar, chopped and divided
- 1 cup walnuts, chopped and divided
Fiesta Pasta Salad
By cindygwest
Cook pasta according to package directions
- Dressing:
- 1/2 cup red wine vinegar
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Salad:
- 1 (12 oz.) pkg. twist or shell macaroni
- 1/2 cup chopped green pepper
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1 cup chopped fresh broccoli, cooked
- 2 cups chopped cooked shrimp, chicken or ham (optional)
- 2 hard-boiled eggs, chopped
- 1 cup grated Cheddar cheese
- salt and pepper to taste
- lettuce
- grated Parmesan cheese
- cherry tomatoes for garnish
CokeCola Cake
By cindygwest
Preheat oven to 350°
- GLAZE:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 can (12 ounces) cola
- 1 cup butter, cubed
- 1/4 cup baking cocoa
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 can (12 ounces) cola
- 1/2 cup butter, cubed
- 1/4 cup baking cocoa
- 4 cups confectioners' sugar, sifted
Lemony Salmon Patties
By cindygwest
Preheat oven to 350°. In a large bowl, combine first nine ingredients
- LEMON SAUCE:
- 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
- 3/4 cup milk
- 1 cup soft bread crumbs
- 1 large egg, lightly beaten
- 1 tablespoon minced fresh parsley
- 1 teaspoon finely chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 4 teaspoons all-purpose flour
- 3/4 cup milk
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
Spinach, Pear and Parmesan Salad
By cindygwest
Combine spinach, pears, and cheese
- 8 cups fresh baby spinach
- 2 Bosc pears, quartered lengthwise, cored, and thinly sliced
- 2 ounces Parmesan or Parmigiano-Reggiano cheese, shaved
- 2 tablespoons balsamic vinegar
- 1 tablespoon whole-grain mustard
- 1/2 cup extra virgin olive oil