Sweet Cindy's Recipes

 

Mini Zucchini Bread


From David

2 eggs
3/4 cup sugar
1/2 cup of veg oil
1-1/2 teaspoon molasses
1-1/2 teaspoon vanilla
1- cup of shredded zucchini
1-1/2 cup of all purpose flour
1 teaspoon baking soda
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of baking powder
1/2 cup chopped pecans

in a mixing bowel beat the eggs sugar oil molasses and vanilla. add zucchini; mix well
combine the flour, baking soda, salt, cinnamon, and baking powder; stir into zucchini mixture just until moistened. stir in nuts.

transfer to two greased and flour 5-3/4 in x 3 in x 2loaf pans. bake at 350 for 38-48 or until toothpick inserted near the center comes out clean. cool for 10 mins before removing from pans to a wire rack makes two loafs

 

Strawberry Pizza!

From Linda Davenport   a.k.a. "Carolina Gypsy"

CRUST:

1 ½ CUPS FLOUR MIX ALL INGREDIENTS; SPREAD

1 CUP BUTTER IN PIZZA PAN. BAKE FOR 10-15

¼ CUP BROWN SUGAR MINUTES @ 400 DEGREES. COOL

½ CUP CHOPPED PECANS

 

FILLING:

8 OZ. PACKAGE CREAM CHEESE

8 OZ. CONTAINER WHIPPED TOPPING

¾ CUP POWDER SUGAR

MIX CREAM CHEESE AND POWDERED SUGAR: FOLD IN WHIPPED TOPPING; SPREAD OVER COOLED CRUST.

 

TOPPING:

3 OZ. PKG. SUGAR FREE STRAWBERRY JELLO

1 CUP WATER

4 CUPS SLICED STRAWBERRIES

DASH OF SALT

4 TBSP. CORNSTARCH

½ CUP SUGAR

8 OZ. STRAWBERRY JELLO

MIX JELLO, SUGAR, SALT AND ½ WATER, DISSOLVE CORN STARCH IN OTHER ½ CUP WATER; STIR INTO JELLO MIXTURE.

COOK UNTIL THICKENED. COOL SLIGHTLY AND ADD STRAWBERRIES AND JEL. MIX WELL. SPREAD ON TOP OF CREAM CHEESE LAYER. CHILL WELL. SERVES 10-12

 


 

 

Cindy's Home Made Strawberry Ice Cream!

 

Anytime of the year is a good time for ice-cream!

 4 eggs

2 ¼ cups sugar

¼ tsp vanilla extract

4 cups frozen strawberries (or your favorite fruit)

1 qt. whipping cream

11/2 qts. half and half

Beat eggs until thick and lemon colored; continue beating as sugar is added, slowly.  Add salt and vanilla.  Mix well.  Add strawberries (or your favorite fruit), cream and half and half.   Pour into freezer can.  Freeze according to instructions for your ice cream freezer.

Yield:  One gallon

Approximately 285 calories per serving  (ouch!)

 


 

 

Cornbread Dressing!

 

Basic Cornbread Recipe:

1 C. flour
1 C. yellow cornmeal
1 C. milk
¼ C. sugar
2 eggs
2 T. baking powder
dash of salt

Melt about 1 T. of butter in baking dish, approx 9x9. Mix all ingredients in a bowl and pour into baking dish. Bake on 350 till light brown, about 20 minutes. Let cool and roughly crumble in large foil pan that is going to be the finished dressing pan.

Bake one (1) can of biscuits (any kind). Cool and roughly crumble in same pan with cornbread.

(These 2 can be made a day ahead.)

Boil turkey giblets in very large stew pot to render the stock. You will need this for the dressing and giblet gravy. Save and chop the liver. Discard the rest, unless you like the neck and gizzard.

Set aside enough of the broth for the gravy in a sauce pan, about 3 cups. Pour broth in the cornbread-biscuit pan and with a potato masher…mash the bread till very, very moist.

Mix in about ¼ cup of sage. Taste. Add as much or as little of the sage as you want. I like a lot of sage in mine. Salt and pepper to taste.

Chop about 2 bunches of green onions…tops included. Chop about 1 cup of celery. Mix in the chopped onion and celery into moist bread mixture.

Bake @ 350 for about 45 minutes till dressing seems to be a little crunchy around the edges.

GIBLET GRAVY: From broth, that was set aside…chop the liver and add 1 chopped boiled egg and 1 green onion (top included). Let the broth come to a boil. Put 2 T. of cornstarch, or flour in a cup and stir in water to liquefy. Stir into boiling broth to thicken. (It will not come to it’s greatest thickening point till it comes to a boil again). If not thick enough, repeat the thickening process.

 


 

BILL & CINDY’S AWARD WINNING CHILI

 

UTENSILS NEEDED: 1 LARGE SKILLET, 1 STEW POT OR CHILI POT WITH LID, 1 LADLE

INGREDIENTS: (THIS RECIPE IS FOR A SINGLE BATCH…WE USUALLY HAVE TO DOUBLE IT ON SPECIAL OCCASIONS.

IN A LARGE SKILLET:

 3 LBS. GROUND BEEF

Cindy browns the ground beef in a large skillet adding chopped onions, heavy garlic powder (approx. ¼ cup), salt and pepper, all of course, are to taste. Drain. While she is preparing the ground beef…I am preparing the sauce in the chili pot which follows.

IN A CHILI POT, OR STEW POT (with flame on):

5 CANS DICED TOMATOS (DEL MONTE MAKES SPECIAL DICED TOMATOS THAT HAVE VARIOUS SPICES INCLUDED…WE HIGHLY RECOMMEND THEM…SOME HAVE MEXICAN AND ITALIAN SPICES AND SOME WITH GARIC AND MUSHROOM AND ONION.)

¼ Cup Chili Powder

¼ Cup Garlic Powder

3 T. Oregano

2 T. Cumin

2 T. A-1 Sauce

4 T. BBQ sauce with Brown Sugar or Honey

2 T. PICKAPEPPA Sauce (optional, but found in most supermarkets)

Salt & Pepper to taste

Cayenne powder to taste (optional)

½ beer added after chili has simmered for about 30 minutes

Bring Chili Pot ingredients to a boil and add cooked ground beef. Cover and let simmer for up to one hour on low heat.

Suggested side toppings: Chopped onion, Grated cheddar cheese, Jalapeno peppers.

 


 

Hershey Pudding!!

 

This recipe is from Bill’s mother, Irene

1--8oz. Box Jell-O Vanilla cook and serve pudding

(mix according to directions for pudding)

1--Box Vanilla Wafers (roughly crumbled), save a few whole

cookies for top decoration.

8--regular size Hershey Candy Bars (squares separated), save a

few for top decoration.

Prepare pudding according to directions. While stirring pudding, roughly crumble 1/3 box of cookies on bottom of bowl. Scatter about 4 (separated) Hershey bars on top of cookies. When pudding is thickened…ladle ½ of hot pudding on top. Repeat layers one more time and top with the few Hershey pieces and whole vanilla wafers for decoration. Let set for about 30 minutes and serve warm. This pudding is great served cold, as well. – ENJOY!

 


 

Pork n' Beans Salad!

 

This recipe was given to me by Bill’s mother, Irene

2 Cans of your favorite pork n’ beans

1 medium tomato, chopped

4 green onions (chopped, including green tips)

¼ Cup of sweet pickle relish

Drain pork n’ beans in a colander while you chop onions; and for a difference of color, I add a little purple onion (optional).

In a bowl, add all ingredients. Refrigerate. Serve cold.

Add as much, more, or as little of the ingredients to your taste.

(I usually have to double this recipe…it is tooooo good!)

 


 

Frito Salad!

 

1Medium head of lettuce
1 cucumber, peeled and dice
1 tomato diced
1 8oz can Ranch Style beans, drained
3-4 Tbls. Catalina dressing
2 cups small Fritos
Chop lettuce. In a large mixing bowl, combine all ingredients except Fritos.
Add Fritos prior to serving.
Goes well with all BBQ dishes.

 


 

South of The Border Casserole!

 

17 oz pkg elbow macaroni

1 lb. Ground beef

1 med. Onion

1 cup sliced celery

1 clove minced garlic

½ cup sliced black olives

1 16 oz can Del Monte Mexican style diced tomatoes

14 oz can diced green chilies (optional)

½ tsp cumin

dash of cayenne

1 ½ cup shredded cheddar cheese

1 ½ cup shredded mozzarella cheese

Prepare macaroni according to directions-drain.

In skillet, combine ground beef, onion, celery, garlic. Cook till beef is brown.

Stir in next 7 ingredients and simmer 10 minutes.

Combine meat mixture, macaroni and cheeses. Pour into a 3 quart casserole – cover and bake @ 350 degrees until cheeses have melted…about 15 minutes.

Serve with tortilla or corn chips and salsa.

 


 

Turtle Fudge Brownies!

 

1 German chocolate cake mix (do not mix according to directions.)

1/3 C. Pet evaporated milk (x2)

3/4 C. melted margarine

1C. nuts

1 12oz Kraft caramels

12oz chocolate chips

To make cake: mix cake mix with 1/3C. evaporated milk; 3/4 C. margarine and 1C nuts. Take half of mix and pat into buttered 11x7 pan. Cook at 350 degrees for 7 minutes.

Melt 12oz of caramels in 1/3 C. evaporated milk. Pour over cake. Sprinkle chocolate chips over caramel later. Sprinkle remaining cake mix over top. (I like to pat it flat by hand; like patting out hamburger; and place over caramel layer).

Bake 15-18 minutes at 350. Cool.

Very rich dessert.

 

Baby Salad!

 

1 Can Del Monte whole kernel corn (drained)
1 Can Del Monte seasoned Green Beans (drained)
1 Can BABY peas (drained)
 
{Put all 3 in colander to drain while preparing the rest)
 
1 C. chopped green bell pepper (or use a red pepper for extra color)
1 C. chopped onion
1 C. chopped celery
1 large can chopped pimento (optional)
 
BOIL THE FOLLOWING FOR 4-5 MINUTES:
 
½ C. vegetable oil
1 C. sugar
¾ C. vinegar
 
Pour immediately over all ingredients, seal and refrigerate.
This will last at least 3 weeks refrigerated.

 


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