Menu Enter a recipe name, ingredient, keyword...

Cindygwest's profile page

Recipes

Cucumber Tomato Avacado Salad

Cucumber Tomato Avacado Salad

By

Our family’s favorite classic cucumber and tomato salad just got better with the addition of avocado, a light and...

  • 1 pound Roma tomatoes
  • 1 English cucumber
  • 1/2 medium red onion, sliced
  • 2 avocados, diced
  • 2 tablespoons extra virgin olive oil or sunflower oil
  • Juice of 1 medium lemon (about 2 tablespoons)
  • 1/4 cup (1/2 bunch) cilantro, chopped
  • 1 teaspoon sea salt or 3/4 teaspoon table salt
  • 1/8 teaspoon black pepper
4.4/5 (14 Votes)

Eggnog Tea Cookies

Eggnog Tea Cookies

By

1. Stir flour, nutmeg, and salt together for the cookies in a bowl; set aside

  • For the cookies:
  • 2 cups all-purpose flour
  • 2 t. grated or ground nutmeg
  • 1/2 t. table salt
  • 2 sticks butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 t. vanilla extract
  • For the icing:
  • 2 cups sifted powdered sugar
  • 2 T. unsalted, butter, melted
  • 2 T. milk
  • 1/4 t. rum flavoring or light rum
  • Red and green candied cherries (See Note)
  • Note: Cut green cherries into slivers and red cherries into tiny bits. Spread icing on the cookies, then carefully arrange three red pieces in the center and three green slivers on the outside.
0/5 (0 Votes)

Cheese Stufed Manicotti

Cheese Stufed Manicotti

By

Heat oven to 350°F Bring 5 quarts of water to a rapid boil

  • 14 pieces ronzoni manicotti, uncooked
  • 3 1⁄2 cups two 15 oz. containers ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 ⁄2 cup grated parmesan cheese
  • 2 eggs
  • 2 tablespoons chopped fresh parsley
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon ground black pepper
  • 1 ⁄8 teaspoon ground nutmeg
  • 25 ounces spaghetti sauce
4.5/5 (8 Votes)

Cashew Chicken for Slow Cooker

Cashew Chicken for Slow Cooker

By

In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger

  • 1 10 3/4 - ounce can condensed golden mushroom soup
  • 3 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 1/2 pounds chicken tenders
  • 1 16 - ounce package frozen broccoli stir-fry vegetable blend
  • 1 4 - ounce can (drained weight) sliced mushrooms, drained
  • 1/2 cup cashews
  • Hot cooked brown rice* (optional)
0/5 (0 Votes)

Ultimate Grilled Cheese Sandwiches

Ultimate Grilled Cheese Sandwiches

By

Preheat the oven to 400 degrees F

  • 12 slices thick-cut bacon, such as Nodine's applewood smoked
  • 1 cup good mayonnaise
  • 1/4 cup dijon mustard
  • 1/4 cup freshly grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
  • 6 tablespoons salted butter, at room temperature
  • 6 ounces aged gruyere or comte cheese
  • 6 ounces extra-sharp cheddar, such as Cabot or Shelburne Farms
0/5 (0 Votes)

Candied Roasted Squash

Candied Roasted Squash

By

Preheat oven to 450°. Cut squash into 2-inch wedges; cut each wedge in half crosswise

  • 1 small kabocha or butternut squash (about 3 to 4 lb.), halved and seeded
  • 1/2 cup butter, melted
  • 3 tablespoons light brown sugar
  • Salt and pepper to taste
4.5/5 (12 Votes)

Slow-Cooker Black Beans

Slow-Cooker Black Beans

By

1. Rinse and sort beans according to package directions

  • 1 (16-oz.) package dried black beans
  • 2 bacon slices
  • 1 large sweet onion, diced (about 2 cups)
  • 2 celery ribs, diced (about 1/2 cup)
  • 3 garlic cloves, chopped
  • 2 cups diced cooked ham
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 (32-oz.) container low-sodium fat-free chicken broth
4.5/5 (10 Votes)

Tomato Soup, Best Ever

Tomato Soup, Best Ever

By

To begin, dice the onion

  • 1 medium white or yellow onion
  • 6 tablespoons (3/4 stick) butter
  • Two 14.5-ounce cans diced tomatoes
  • One 46-ounce bottle or can tomato juice
  • 3 to 6 tablespoons sugar
  • 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
  • Freshly ground black pepper
  • 1 cup sherry, optional
  • 1 1/2 cups heavy cream
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped flat-leaf parsley
4/5 (1 Votes)

COCONUT CREAM PIE - BEST EVER

COCONUT CREAM PIE - BEST EVER

By

ALMOND CRUST DIRECTIONS Lightly butter a 9-½-inch deep-dish pie plate

  • ALMOND CRUMB CRUST
  • 3/4 cup coarsely chopped almonds
  • 2-1/2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons graham cracker crumbs
  • 1/4 teaspoon vanilla or almond extract
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • FILLING
  • 1/2 cup sugar
  • 3-1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, cut into ½-inch pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup sweetened flaked coconut
  • TOPPING
  • 1/2 cup sweetened flaked coconut
  • 3/4 cup cold heavy cream or whipping cream
  • 3 tablespoons sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract
0/5 (0 Votes)

Ham-Cheddar Cheese Ball

Ham-Cheddar Cheese Ball

By

Place ham and onion in a food processor; pulse until finely chopped

  • 1/2 pound thinly sliced deli ham
  • 1/2 medium onion, cut into wedges
  • 2 cups (8 ounces) finely shredded cheddar cheese
  • 2 packages (8 ounces each) cream cheese, cubed
  • 1 cup chopped pecans
  • 1 slice Swiss cheese
  • Assorted crackers
4.2/5 (5 Votes)