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Recipes
Squash Ribbons with Parmesan and Crisp Prosciutto
By cindygwest
For squash ribbons: Trim each end of the zucchini and summer squash; rinse and pat dry with paper towel
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 ounce very thinly sliced prosciutto (3 to 4 slices)
- 2 tablespoons butter
- 1 teaspoon cracked black pepper
- 4 ounces Parmesan cheese, shaved into thin slices (curls) with a vegetable peeler (1 cup)
BBQ Bacon Spread
By cindygwest
Spread cream cheese onto large platter or bottom of pizza pan; drizzle with barbecue sauce
- 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese,
- 1 /3 Less Fat than Cream Cheese
- 1 /2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
- 1 pkg. (2.8 oz.) OSCAR MAYER Real Bacon Recipe Pieces
- 1 small tomato, chopped
- 1/2 cup chopped green peppers
- 1/3 cup sliced green onions
- 1 1/2 cups KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
Whiskey Pineapple Chicken
By cindygwest
Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic an...
- 2 cups bourbon
- 2 cups unsweetened pineapple juice
- 1 cup hoisin sauce
- 2 tablespoons minced fresh gingerroot
- 2 tablespoons coarsely ground pepper, divided
- 4 teaspoons Worcestershire sauce
- 8 garlic cloves, minced
- 1 tablespoon kosher salt, divided
- 5 pounds boneless skinless chicken thighs
- 1 cup sliced sweet red pepper
- 1 cup sliced yellow onions
- 2 tablespoons olive oil
Hamburger Soup
By cindygwest
In a large pot over medium-high heat, brown the meat with the garlic, celery and onions
- 2 1/2 pounds ground chuck
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 large onion, diced
- 3 cups beef stock or broth, plus more if needed
- One 14.5-ounce can whole tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon ground oregano
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1/4 teaspoon cayenne pepper, or more to taste
- 5 red potatoes, cut into chunks
- 4 carrots, peeled and sliced on the diagonal
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- Crusty bread, for serving
Grilled Jerk Chicken Wings
By cindygwest
Place jerk seasoning in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat
- 1/2 cup Caribbean jerk seasoning
- 2-1/2 pounds chicken wingettes and drumettes
- 2 cups honey barbecue sauce
- 1/3 cup packed brown sugar
- 2 teaspoons prepared mustard
- 1 teaspoon ground ginger
Heavenly Stuffed Strawberries
By cindygwest
Remove stems from strawberries; cut a deep "X" in the tip of each berry
- 3 dozen large fresh strawberries
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon almond extract
- Grated chocolate
Chickpea Salad
By cindygwest
I love this Chickpea Salad as a side or lunch dish
- 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 Roma tomato, seeded and diced
- 1/2 medium green bell pepper, diced
- Bell peppers, orange, red, green and yellow
- 1 small onion, finely chopped
- 1 small clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced
Chocolate Peanut Butter Cookies
By cindygwest
Heat oven to 350. Line 2 baking sheets with parchment paper
- 1 cup peanut butter spread with dark chocolate
- 1 cup firmly packed brown sugar
- 1 egg
- 1 t. baking soda
- 1/2 cup semi sweet chocolate chips, optional
Baked Manicotti
By cindygwest
1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees
- Tomato Sauce
- 2 (28 ounce cans) diced tomatoes in juice
- 2 T. olive oil
- 3 garlic cloves, minced (1 T.)
- 1/2 t. red pepper flakes
- table salt
- 2 T. chopped fresh basil leaves
- Cheese Filling and Pasta
- 3 cups part skim ricotta cheese
- 4 ounces Parmesan cheese, grated (about 2 cups)
- 8 ounces mozzarella, shredded (about 2 cups)
- 2 large eggs, slightly beaten
- 3/4 t. salt
- 1/2 t. ground black pepper
- 2 T. chopped fresh parsley
- 2 T. chopped fresh basil leaves
- 16 no boil lasagna noodles (see note)
Four-Cheese French Onion Soup
By cindygwest
1. In a Dutch oven, melt butter with oil
- 1/3 cup butter, cubed
- 2 T. olive oil
- 12 cups thinly sliced onions
- 2 t. salt
- 1 t. sugar
- 2 cartons (32 ounces each) reduced sodium beef broth
- 1-1/2 cups white wine (or additional broth
- 8 slices french bread (1/2 inch thick)
- 1 1/3 cups shredded Swiss cheese
- 2/3 cup shredded Cheddar cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 2 T. grated Parmesan cheese