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!

Tuesday, August 16, 2011

Creamsicle Cocktail (Easy)

Oh, this is so yummy. My friend Kathy introduced me to these… super easy to make – even easier to “go down”. If you love Orange Crush – or Creamsicle ice cream, you’re going to love these!


1 oz Pinnacle Orange Whipped Vodka
Orange Crush (diet or regular)
Orange slices for garnish


Fill a glass with ice.

Add 1 oz Pinnacle Orange Whipped Vodka.

Fill with regular or diet Orange Crush.

Stir and garnish with an orange round.

Sit back – relax – and say SO GOOD!

Friday, August 12, 2011

Delicious Date Nut Bread

When I was little I remember my Grandma used to buy Van de Kamp’s Date Nut Bread. She, my Mom and Dad all enjoyed it with Philadelphia Cream Cheese spread on thin slices. I would occasionally enjoy a slice or two as well. I had completely forgotten that memory until I saw this recipe for “Moist N Dark Nut Bread” in one of my Cooking Light Annual Recipes cookbook. The minute I read the ingredients, the memory came flooding back and I could remember the taste of creamy fresh Cream Cheese on the moist and nutty bread. It’s pretty easy to make and the taste is excellent – chewy and moist and flavorful. It freezes well, or keeps for several weeks in your fridge, if wrapped well in plastic wrap.


2 cups chopped pitted dates
2 tsp baking soda
2 cups boiling water
2 cups sugar
1 Tbls vegetable shortening (I didn’t have any, so I used butter)
1 tsp salt
1 tsp vanilla extract
1 large egg
3 ½ cups all purpose flour
1 cup chopped pecans, toasted
Cooking spray


1. Combine dates and baking soda in a medium bowl. Pour boiling water over date mixture. Stir and let cool.

2. Preheat oven to 350

3. Place sugar, shortening, salt, vanilla and egg in a large bowl. Beat with a mixer until well blended.

4. Lightly spoon flour into dry measuring cups, level with a knife. Add flour and date mixture alternately to sugar mixture; beginning and ending with flour. Stir in pecans.

5. Pour batter into 3 (8 ½ x 4 ½ - inch) loaf pans. (I bought three foil disposable pans) coated with cooking spray. Bake at 350 for 40 to 45 minutes or until wooden pick inserted in the middle comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely.

16 servings per loaf – 107 calories per slice.

Serve with a light spread of cream cheese – your taste buds will thank you!

Friday, August 5, 2011

Twice Baked Roasted Garlic Potatoes

Oh, these are delicious – and fairly easy to make. Your guests will be super impressed… and they are worthy of making even if you don’t have guests! This was my first time making twice baked potatoes, and I’m really pleased with how they turned out. Hope you like them too!


4 baking potatoes
1 head of garlic
4 Tbls. butter
1/3 cup of half & half
Lawry’s Seasoning Salt
½ cup shredded parmesan cheese


1. Wash & dry the potatoes. Pierce them several times with a fork; place on a baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake at 425 for 50 – 60 minutes, until the potatoes are tender and the garlic is browned and softened.

2. Let the potatoes and garlic cool until comfortable to handle – about 15 minutes.

3. Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact. Add the butter to the warm potatoes to help it melt.

4. Cut the garlic head in half; squeeze out the pulp and add to the potato.

5. Add the half & half; stir and mash until the butter and half & half are mixed in, and the potatoes are a smooth consistency. Add seasoning salt to taste.

6. Spoon the potato mixture back into the skins; place back on the cookie sheet.

7. Sprinkle with the paprika and then the cheese. Sprinkle tops with a touch more paprika.

8. Place back in the oven at 400 for about 15 minutes – or until heated through.

Note: I made the potatoes through step 7 about 3 hours before my scheduled dinner time. I covered them with foil to keep them fresh. Popped them back in the oven at dinner time and they turned out golden, cheesy and delicious!

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