Cindygwest's profile page
Recipes
Zucchini Pizza Casserole
By cindygwest
Preheat oven to 400°
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green or sweet red pepper, chopped
Caramel Apple Pie Cookies
By cindygwest
Preheat the oven to 350
- 1 package Refrigerated Pie Crust (2 crusts)
- 5 oz Caramel Topping
- 10 oz Apple Pie Filling
- 1 Egg
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 cup Sugar
Sweet and Spicy Bacon
By cindygwest
Preheat oven to 350 degrees
- 1 1/2 T. packed brown sugar
- Rounded 1/4 t. cayenne
- Rounded 1/4 t. black pepper
- 1 lb. thick-cut bacon (12 slices)
Cheesy Herb Bread
By cindygwest
Mix butter, salad dressing mix and cheese until well blended
- 1/2 cup butter, softened
- 1 envelope Good Seasons Dressing Mix
- 1/2 cup (6 ounces) mozzarella cheese, shredded
- 1 loaf French bread, cut into half lengthwise
Country-Fried Pork with Gravy
By cindygwest
Make the gravy first so the crisp pork doesn't turn soggy waiting for it
- Gravy
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 3 tablespoons all-purpose flour
- 1 garlic clove, minced
- 1 teaspoon dried sage leaves
- 1/2 teaspoon paprika
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 4 teaspoons Worcestershire sauce
- Salt and pepper
- Pork
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt and pepper
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup whole milk
- 2 large eggs
- 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 4 pieces
- 1 cup peanut or vegetable oil
CHOPPED VEGGIE SALAD
By cindygwest
This salad is easily customizable
- 3 cups finely chopped fresh broccoli
- 3 cups finely chopped cauliflower
- 3 cups finely chopped celery
- 2 cups frozen peas (about 8 ounces), thawed
- 6 bacon strips, cooked and crumbled
- 1-1/3 cups mayonnaise
- 1/4 cup sugar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 3/4 cup salted peanuts
Corn Maque Choux
By cindygwest
Creole dish that goes with almost any meal
- 2 slices bacon
- 1 tablespoon bacon drippings
- 3 tablespoons butter
- 1 cup onions, chopped
- 1/2 cup celery, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh parsley, minced
- 1 pinch creole seasoning, or to taste
- 5 cloves garlic, minced
- 1/2 cup beef broth
- 1 (20-ounce) package frozen corn kernels
Artichoke Bread
By cindygwest
Cut bread lengthwise and remove bread in center, leaving only the shell; reserve bread pieces and shells
- 1 loaf ( 1 pound) French bread (not sourdough)
- 1/2 cup butter
- 1 clove garlic, minced
- 2 T. sesame seed
- 1 1/2 cups dairy sour cream
- 8 ounces (2 cups) shredded Monterrey Jack Cheese
- 1/4 cup grated parmesan cheese
- 2 T. chopped parsley
- 2 t. lemon pepper
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 4 ounces (1 cup) grated cheddar cheese
Mia's Bean Dip
By cindygwest
In medium bowl, stir together bean dip and cream cheese
- 1 container (9 ounces) Fritos Mild Bean Dip
- 1 package (8 ounces) cream cheese, softened
- 1 container (8 ounces) sour cream
- 1 package (1 ounce) mild taco seasoning mix
- 12 drops hot pepper sauce
- 1 bunch green onions, finely chopped (white portion only)
- 6 ounces (1 1/2 cups) shredded Monterrey cheese
- Tostitos or Fritos Scoops
Parmesan Paprika Chicken
By cindygwest
Chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy
- 1/4 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons milk
- 4 skinless, boneless chicken breast halves
- 1/4 cup butter, melted