Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Friday, November 28, 2008

Creamed Corn

Most of us have eaten creamed corn from a can. Many of us love it and some of us don't. I happen to fall into the "don't" category. Whether you like creamed corn from the can, or not, I do believe you will thoroughly enjoy this recipe for homemade creamed corn. Many years ago there was a restaurant in Marina Del Rey, California called Gulliver's. They served really wonderful prime rib, Yorkshire pudding and creamed corn. This was their recipe - and it has become a family tradition for us at Thanksgiving. It is sweet and creamy and delectable. I think you should give it try. It's "delish"!

Ingredients -
(you can cut this recipe in half for a smaller crowd)

2 – 20oz packages of frozen corn
½ pint whipping cream
½ pint whole milk
1 tsp salt
½ tsp Accent
4 Tbls flour
Dash of white pepper
3 Tbls butter
8 tsp sugar

Directions -

Put corn in a saucepan. Add milk, cream, salt, accent, pepper and sugar. Cook until it comes to a full boil.

In a small saucepan melt the butter and add flour. Mix well. If it’s too pasty add some of the milk from the corn. You want this mixture to be thin enough that you can easily add it to the corn mixture.

Mix everything together well; continue cooking for an additional 10 – 15 minutes.

The corn mixture is best when thick. If you need to thicken the mixture, melt a little more butter and add some flour to it. Also, you can add some additional sugar if you would like the corn to be sweeter.

I like to make this the day before we serve it, because it tastes better the second day.

Tuesday, November 25, 2008

Sweet Potato Medley

For many families Candied Yams with Marshmallows is a Thanksgiving tradition. I grew up with that dish - and it was one of my dad's favorites. However, I was never too keen on yams from a can. Even if they're prepared fresh - that just isn't one of the dishes I crave at Thanksgiving.
Here is a different twist on yams or sweet potatoes. They are creamy and buttery with a hint of sweet and maple that will make your mouth water! I promise you will not regret giving this dish a try at Thanksgiving - or any time!


5 or 6 medium sized yams – I used garnet this time. I try to find yams that are not too big in diameter, as I want them to be sweet and tender. I have used sweet potatoes as well. Whatever your preference.
1 large acorn squash
1 lb bag of baby carrots
1 cube of butter
¾ cup of brown sugar
2 tsp of salt
¼ cup of maple syrup (real maple syrup is best - but I've used Mrs. Butterworth or Log Cabin too)


Slice the squash in half, scoop out seeds, and place upside down on cookie sheet covered with foil. Bake at 350 for approximately one hour, or until tender.

Peel and cube the yams. Place into a steamer with the carrots. Steam until they are tender. Approximately 45 minutes.

After everything is cooked and steamed, mash together until well blended. I usually use my ricer in order to achieve a very fine consistency and not have any small chunks of carrots. This also helps to take out some of the "strings" present in the yams/sweet potatoes.

Add the butter, brown sugar, salt and maple syrup. Whip with electric mixer until well blended and creamy.

Sunday, November 23, 2008

Cranberry Relish

Yum! Thanksgiving! Truly the best meal of the year - if you ask me. As I prepare some of the side dishes for our feast this week, I will be sharing the recipes with you. I got this recipe about 15 years ago from a tv show. I sure can't remember which one now... but this recipe has never failed to elicit raves. My dad loved Thanksgiving too, but he was a "jellied cranberry sauce from the can" kinda guy - however, I think he would have really enjoyed this. Happy Turkey Day Everyone!


1 large orange, peeled and chopped
1 medium green apple, peeled and chopped
½ medium white onion, finely chopped
2 cups whole fresh cranberries (I use the whole 12oz package, which is slightly more than 2cups)
½ c water
½ c sugar
1 – 16 oz can Jellied Cranberry Sauce
½ tsp cinnamon
½ tsp allspice
½ tsp nutmeg


1. Place everything, except spices, in a medium saucepan over medium heat.

2. Bring to a boil. Reduce heat, add spices, and simmer until mixture thickens.

3. Stir occasionally. Should be cooked in approximately 30 minutes.

4. Let cool. Will keep in the fridge for several days.

Saturday, November 1, 2008

Italian Sausage and Peppers

Mmm Mmm Good! Italian Sausage and Peppers are just the yummiest of treats. And, they're so easy to make! You can eat them on a nice crusty roll for a delicious Sausage and Pepper sandwich - or you could enjoy them with some pasta - or the way we eat them most often is completely on their own. They are so full of flavor and perfect as a meal or snack. Enjoy!


10 – 12 mild Italian Sausage, cut into bite size pieces (approx 6 pieces per sausage)
5 sweet peppers, seeded and chunky chopped. I like to use a combination of red, green and yellow peppers.
2 white onions, chunky chopped
4 cloves of garlic, chopped
15 oz. can of tomato sauce


Place the sausage, peppers, onions and garlic in a big roasting pan. Put the pan in a 350 oven. Bake for 1 hour, stirring after 30 minutes.

Add the can of tomato sauce, and one can of water. Stir and place back in oven for another hour, stirring after 30 minutes.

The sausage should be tender, and the peppers, onions and tomato sauce should cook down to make a nice sauce. I usually think they are done anywhere from 2 to 2 ½ hours.

Note: If you prefer to use Turkey Italian Sausage, it works just fine and is equally as delicious. However, because there is less fat in the turkey sausage, you may want to drizzle with a little olive oil before placing in the oven.

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