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Recipes
A New 7 Layer Salad with ham
By cindygwest
Place mixed greens in the bottom of a 2-1/2-quart clear salad bowl
- 4 cups torn mixed greens
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 cup red and/or yellow cherry tomatoes, quartered or halved
- 1 cup thinly sliced fresh fennel bulb or celery
- 1 cup chopped yellow and/or red sweet peppers (1 large)
- 1 cup diced cooked turkey ham (6 ounces)
- 1/4 cup thinly sliced green onions
- 1 cup light mayonnaise dressing or salad dressing
- 2 tablespoons milk
- 1 tablespoon snipped fresh fennel tops or 1 teaspoon fennel seed, crushed
- 1/8 teaspoon ground white or black pepper
- 3/4 cup shredded reduced-fat or smoke-flavored cheddar cheese
- Directions
Smashed Red Potatoes
By cindygwest
Cook potatoes in a pot of boiling salted water until fork tender, 10 - 12 minutes; drain
- 12 oz. red-skinned potatoes, cubed
- 1/4 cup sliced scallions
- 3 T. sour cream
- 2 T. butter
- 1 t. Dijon butter
- salt and pepper to taste
Nacho Layer Dip
By cindygwest
Layer all ingredients in a 9 x 13 inch pan
- 1 can refried beans
- 1 pound ground beef, cooked with taco seasonings
- 1 medium jar salsa
- 3/4 pound cheddar cheese, grated
- 1 cup sour cream
- tomatoes, chopped
- olives, chopped
- serve with tortilla chips
Chicken Cordon Bleu Soup
By cindygwest
In a large saucepan, heat butter and oil over medium-high heat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small head cauliflower, coarsely chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cups half-and-half cream
- 1 cup finely cubed fully cooked ham
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded Swiss cheese
Ham and Gruyere Party Sandwiches
By cindygwest
1. In a medium bowl, combine butter, mayonnaise, mustard, chives, and thyme, stirring until smooth
- 1/2 cup butter, softened
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 T. minced chives
- 1 T. minced fresh thyme
- 4 (15 oz.) packages slider buns
- 2 1/2 pounds very thinly sliced deli ham
- 1 1/2 pounds Gruyere cheese, shredded
- We used Pepperidge Farm Slider Mini Sandwich Buns
Peanut Butter Buckeye Brownie Cheesecake
By cindygwest
1.Prepare brownie mix according to package directions, using the 13x9x2-inch pan option
- 1 19 1/2-ounce package brownie mix
- 3/4 cup hot fudge-flavored ice cream topping, warmed
- 2 8 -ounce package cream cheese, softened
- 1 1/2 cups crunchy peanut butter
- 1 14 -ounce can sweetened condensed milk
- 1 1/2 cups whipping cream
- 2 tablespoons powdered sugar
- 4 chocolate-covered peanut butter cups, chopped
- 2 tablespoons chocolate-flavored syrup
Cheesy Nachos
By cindygwest
Preheat broiler with rack 6 inches from element
- 6 oz. corn tortilla chips
- 1 cup each grated pepper Jack and Cheddar cheese
- 1/2 cup sliced scallions
- purchased salsa
Cast Iron Skillet Pizza
By cindygwest
First, you’ll need to preheat the oven to 525˚—or as hot as it’ll go
- 1 1-pound package pizza dough
- cornmeal and flour mixture
- olive oil
- salt and pepper
- 2 - 3 ounces marinara sauce
- 2 - 3 cups shredded mozzarella cheese
- honey and chili flakes
- Any other ingredients can be added that you like on pizza
Cheese Dip for Slow Cooker
By cindygwest
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain
- 1 pound ground beef
- 1/2 pound bulk spicy pork sausage
- 2 pounds process cheese (Velveeta), cubed
- 2 cans (10 ounces each) diced tomatoes and green chilies
- Tortilla chips
Mom's Chicken Tetrazzini
By cindygwest
Preheat oven to 375°. Cook spaghetti according to package directions for al dente
- 8 ounces uncooked spaghetti
- 2 teaspoons plus 3 tablespoons butter, divided
- 8 bacon strips, chopped
- 2 cups sliced fresh mushrooms
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 3 cups coarsely shredded rotisserie chicken
- 2 cups frozen peas (about 8 ounces)
- 1 jar (4 ounces) diced pimientos, drained
- 1/2 cup grated Romano or Parmesan cheese