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!

Saturday, November 30, 2013

Fresh Apple Spice Dump Cake

My Mom used to make “dump cake” all the time in the 70’s.  She used a can of cherry pie filling topped with a can of crushed pineapple and then followed the directions below with yellow cake mix and the melted butter.  Very easy and always delicious.  I wanted to try something a little different and came up with this combination.  It takes a little more time than just opening two cans and “dumping” them… but it was so flavorful and fresh tasting – I think it was worth the extra effort!
7 assorted apples (peeled cored and sliced.  I used a combination of Granny Smith, Gala, Akane and Honey Crisp)
Fresh Lemon Juice
½ cup packed brown sugar
¼ cup white sugar
½ teaspoon cinnamon powder
1 teaspoon vanilla
3 tablespoons spiced rum
¼ cup water
1 pkg spice cake mix
1 stick butter, melted
Peel, core and slice the apples; place into a pot.  As you are preparing the apples sprinkle lemon juice over the slices that are already prepared.  This will keep them from turning brown.
Once all the apples are in the pan add the sugars, cinnamon, vanilla, rum and water.  Bring to a boil stirring often.  Cook for about 30 minutes until the apples have become soft and have created a nice juice.
Spray a 9 x 13 pan with cooking spray.  Pour the apples and juice into it.  Sprinkle the cake mix on top.  Drizzle the melted butter on top of the cake mix. 
Bake at 350 for 35 – 45 minutes.
Serve warm with fresh whipped cream or vanilla ice cream.  Heaven!

Monday, November 11, 2013

Sausage Bites

Here’s another great Pinterest find.  I made these for a party we attended and everyone loved them.  I served with a side of mustard and ketchup… but truly, they don’t need anything.  They’re addictive!  The original recipe can be found on TheKitchenIsMyPlayground.com.  These were quick, easy and a huge HIT! 
1 pkg. hot Italian sausage
1 white onion, chopped small
1 clove garlic, minced
Dash of Salt & Pepper
1 - 8 oz. pkg. cream cheese, at room temperature
2 pkgs. refrigerated crescent rolls
Olive Oil
Drizzle a tiny bit of Olive Oil into a heated non-stick skillet.  Add onions and garlic; sauté until translucent. 
Add Hot Italian Sausage; cook thoroughly breaking sausage into small pieces.  Remove from heat, drain any excess oil and allow to slightly cool. Add a dash of salt and pepper and the cream cheese; mix until cream cheese is melted into sausage mixture.
Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.
Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
Cut into small squares and serve.  (A pizza cutter makes really quick and easy work of the cutting.)
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