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Recipes
Cinnamon Roll Cake
By cindygwest
Preheat oven to 350 degrees
- CAKE:
- 3 cups Flour
- 1/4 teaspoon Salt
- 1 cup Sugar
- 4 teaspoons Baking Powder
- 1 1/2 cups Milk
- 2 Eggs
- 2 teaspoons Vanilla
- 1/2 cup ( 1 stick) Butter, melted
- TOPPING:
- 1 cup ( 2 sticks) Butter, softened
- 1 cup Brown Sugar
- 2 Tablespoons Flour
- 1 Tablespoon Cinnamon
- GLAZE:
- 2 cups Powdered Sugar
- 5 Tablespoons Milk
- 1 teaspoon Vanilla
Angel Chicken
By cindygwest
1. If you like, brown chicken on both sides in a large skillet in hot oil over medium heat
- 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
- 1 tablespoon vegetable oil (optional)
- 1 8 ounce package fresh button mushrooms, quartered
- 1 8 ounce package fresh shiitake mushrooms, stems removed, caps sliced
- 1/4 cup butter
- 1 0.7 ounce package Italian dry salad dressing mix
- 1 10 3/4 ounce can condensed golden mushroom soup
- 1/2 cup dry white wine
- 1/2 8 ounce tub cream cheese spread with chives and onion
- Hot cooked rice or angel hair pasta
- Snipped fresh chives or sliced green onions (optional)
Buttermilk Monte Cristo
By cindygwest
Whisk together buttermilk, eggs, flour, and nutmeg in a glass pie plate
- 1/2 cup buttermilk
- 1 eggs
- 1 Tbsp all-purpose flour
- 1/4 tsp+ ground nutmeg (I like using freshly-ground nutmeg)
- 1/4 cup (or so) sweet Dijon mustard (I used Jack Daniels’ honey dijon)
- 8 slices sourdough (or other hearty bread)
- 1 package (about 8 slices) Havarti (or dill Havarti) cheese (1/2 - 1 ounce each)
- 8 oz thinly-sliced Black Forest ham
- 12 slices Claussen dill pickle sandwich slices (found in the refrigerator aisle)
- 4 Tbsp unsalted butter, divided
- Powdered sugar
- 4 T. pineapple jam, divided
Grilled Potatoes with onions and green peppers
By cindygwest
Combine the potatoes, onions, bell pepper and jalapeno chiles in a bowl
- 8 potatoes, sliced
- 1 small white onion, sliced
- 1 small yellow onion, sliced
- 1/4 large red onion, sliced
- 1 green bell pepper, sliced
- 4 jalapeno chiles, sliced or to taste
- 1 tsp. celery salt
- 1 tsp. seasoned salt
- 1/2 cup (1 stick) butter, sliced
- 16 oz. cheddar cheese, shredded
Cheddar and Horseradish Spread
By cindygwest
Process cheddar, wine, sour cream, horseradish, and ½ tsp
- 3 cups grated cheddar
- 1/3 cup dry white wine
- 1/3 cup sour cream
- 3 tablespoons drained prepared horseradish
- 1/2 teaspoon hot paprika plus more for serving
- Kosher salt and freshly ground black pepper
Balsamic Root Vegetales
By cindygwest
1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces
- 1 1/2 pounds sweet potatoes
- 1 pound parsnips
- 1 pound carrots
- 2 large red onions, coarsely chopped
- 3/4 cup sweetened dried cranberries
- 1 tablespoon light brown sugar
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup chopped fresh flat-leaf parsley
Grilled Sausages with Summer Vegetables
By cindygwest
Place the first five ingredients in a blender; if desired, add pepper sauce
- 3/4 cup peach preserves
- 1/2 cup reduced-sodium soy sauce
- 3 tablespoons minced fresh ginger root
- 3 tablespoons water
- 3 garlic cloves, minced
- Dash hot pepper sauce, optional
- 4 medium sweet red peppers
- 1 medium eggplant
- 3 small zucchini
- 2 small yellow summer squash
- 12 hot Italian pork or turkey sausage links (4 ounces each)
Sausage Quiche
By cindygwest
Preheat oven to 400°F. Place sausage in lightly greased 2-quart round casserole dish; top with onions and cheese
- 1 package Premium Pork Regular Sausage
- 4 green onions, sliced
- 1 cup (4 ounces) shredded cheddar cheese
- 4 eggs
- 2 cups half-and-half or milk
- 1 cup all-purpose baking mix
- Suggested toppings Sour cream, chopped tomatoes, chopped fresh parsley
Milk Braised Pork with Cheesy Grits
By cindygwest
Trim fat from roast. In a small bowl, combine onion powder, garlic powder, smoked paprika and 1/4 teaspoon black pe...
- 2 pounds boneless pork shoulder roast
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 3/4 teaspoon ground black pepper, divided
- 2 tablespoons vegetable oil
- 3/4 cup finely chopped Vidalia or other sweet onions, finely chopped
- 2 tablespoons minced garlic
- 2 cups reduced-sodium chicken broth
- 1 cup milk
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon snippped fresh thyme
- 1/4 teaspoon ground cumin
- 1 recipe Cheesy Grits
- 4 sprigs fresh sage
- Cheesy Grits
- Cheesy Grits Ingredients
- 2 tablespoons butter
- 1 teaspoon seeded and minced* fresh serrano pepper
- 4 cloves garlic, minced
- 3 1/2 cups reduced-sodium chicken broth
- 1 1/3 cups milk**
- 2 1/2 teaspoons snipped fresh rosemary
- 1/4 teaspoon ground black pepper
- 1 1/4 cups quick cooking grits
- 1 3/4 cups shredded Monterey Jack and cheddar cheese (6 ounces)
- 4 teaspoons snipped fresh sage
Boeuf Bourguignon for Slow Cooker
By cindygwest
Place beef in a large resealable plastic bag; add wine, oil and seasonings
- 3 pounds beef stew meat
- 1-3/4 cups dry red wine
- 3 tablespoons olive oil
- 3 tablespoons dried minced onion
- 2 tablespoons dried parsley flakes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 8 bacon strips, chopped
- 1 pound whole fresh mushrooms, quartered
- 24 pearl onions, peeled (about 2 cups)
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- Hot cooked whole wheat egg noodles, optional