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Recipes
Monster Marshmallow Cookies
By cindygwest
Make the cookies: Preheat the oven to 350 degrees F
- For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups quick-cooking oats
- 1 1/4 cups crispy rice cereal
- 1 cup milk chocolate chips
- 1 cup coarsely chopped pecans
- 1 cup miniature marshmallows
- For the Topping:
- 1/2 cup milk chocolate chips
- 1/2 cup miniature marshmallows
- 2 1/2 teaspoons half-and-half
- Pinch of cayenne pepper
- 1/3 cup finely chopped pecans
Corned Beef Hash
By cindygwest
Mash half of the potatoes with a fork in a large bowl until smooth, add the remaining potatoes and the corned beef...
- 2 cups roughly chopped boiled red-skinned potatoes
- 2 cups finely chopped cooked beef or corned beef
- 1/4 cup chicken stock
- 1 T. finely chopped parsley
- 1 t. whole-grain mustard
- 1/4 t. dried thyme
- 1 small yellow onion, grated
- 1 clove garlic, minced
- Freshly grated nutmey, to taste
- Freshly ground black pepper, to taste
- 4 T. butter
Pasta with Fontina Fondue Sauce
By cindygwest
In a saucepan, bring wine to a boil and add minced garlic
- 3/4 cup dry white wine
- 2 t. minced garlic
- 4 ounces mascarpone cheese
- 1 cup half and half cream
- 8 ounces Fontina cheese, shredded
- 3/4 t. salt
- 1/4 t. white pepper
Cream Cheese Mints
By cindygwest
Line a baking sheet with parchment paper
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup all-vegetable shortening
- 1/2 t. peppermint oil
- 4 cups powdered sugar
Certo Strawberry Jam
By cindygwest
Made in 2012. Great recipe!
- 4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries
- 7 cups sugar, measured into separate bowl
- 1/2 tsp. butter or margarine (optional)
- 1 pouch CERTO Fruit Pectin
Coconut Shrimp
By cindygwest
Be sure to gently press the coconut mixture into the shrimp to help it adhere
- Dipping Sauce
- 6 ounces (3/4 cup) frozen mango, thawed
- 1/4 cup peach preserves
- 2 tablespoons lime juice
- Salt and pepper
- 2 teaspoons minced fresh cilantro
- 2 teaspoons minced shallot
- 2 teaspoons minced jalapeño chile
- Shrimp
- 1 1/3 cups all-purpose flour
- 2 cups sweetened shredded coconut
- 1 cup panko bread crumbs
- 2 teaspoons grated lime zest
- Salt and pepper
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup mild lager, such as Budweiser
- 1/4 cup canned coconut milk
- 1 large egg
- 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
- 3 quarts peanut or vegetable oil
Twice Baked Sweet Potatoes
By cindygwest
Preheat oven to 425. Slice potatoes in half lengthwise
- 4 medium sweet potatoes or yams, baked
- 1/4 cup real mayo
- 1 - 2 T. firmly packed brown sugar
- 1/2 t. ground cinnamon
- 1/4 t. ground ginger
- 1/4 t. salt
- Green onion, chopped
Spiced Nuts for the Holidays
By cindygwest
Note: as you remove the nuts from the cookie sheet, some of the spiced sugar will fall off
- Mix together in a soup or cereal bowl:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/8 t. salt
- 1 t. nutmeg
- 1 t. cinnamon
- 1/2 t. allspice
- 1/2 t. ginger
- In another bowl, combine and beat with a fork until well mixed:
- 1 egg white
- 2 T. cold water
- Now, one at a time, dip:
- 1 cup of whole nuts (pecans are best) first into the egg-water mixture and then into spiced sugar. Be sure to cover them well.
- Lay the nuts on a cookie sheet. Make sure they do not touch one another. Bake them at 250 degrees for 1 1/2 hours. Cool them on paper towels. When they are cool, they will be crisp and spicy.
Ultimate Oven Fries
By cindygwest
1. Adjust oven rack to lowest position; heat oven to 475 degrees
- 3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges
- 5 tablespoons vegetable oil or peanut oil
- Salt and ground black pepper
Turkey Tortilla Soup
By cindygwest
An easy Southwestern flavored soup recipe to use up leftover turkey
- 2 tablespoons Schnucks canola oil
- 1 small yellow onion, chopped (about 3/4 cup)
- 1 large carrot, finely chopped (about 1/2 cup)
- 1 celery rib, finely chopped (about 1/2 cup)
- 2 garlic cloves, crushed with press (about 2 teaspoons)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 1 (32-ounce) container chicken stock
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 5 (6-inch) corn tortillas, cut into 1/2-inch pieces
- 1 1/4 pounds roasted turkey, chopped into 1/2-inch pieces (about 3-1/2 cups)
- 1/2 cup whipping cream
- 1/2 cup finely shredded Cheddar Jack cheese (optional)