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!

Sunday, February 16, 2014

Chocolate Éclair Cake

Found this recipe on Facebook from Foodie TV’s page.   Looking at their photo made my mouth water.  I couldn’t wait to try the recipe – but needed to wait until I would be feeding more than just the hubby and me.  Well, last night was the night.  This was really pretty easy to make – but the flavor and deliciousness makes one think it was difficult.  Rave reviews from our friends… rave reviews from the hubby and me.  Your sweet tooth will thank you for making this one!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 - 8 oz. container cool whip - or one batch homemade whipped cream
Chocolate syrup or homemade chocolate sauce
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Éclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg.
Spread mixture into pan, covering the bottom and sides evenly. Note: If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.  Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake. 
Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl.
In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese.
Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. 
When the crust is completely cooled, pour filling in. Top with layer of cool whip (or homemade whipped cream) however thick you want it and serve with chocolate syrup.

Saturday, February 8, 2014

Pear and Gorgonzola Salad with Candied Walnuts

I love to peruse the aisles at Trader Joe’s – you just never know what delicious treats you’re going to find.  I discovered their Champagne Pear Vinaigrette with Gorgonzola and I thought – YUM!  How delicious would that be on a salad with fresh pears, gorgonzola and candied walnuts?  So, I gave it a try – and it was TOTALLY delicioussuper easy too!
Assortment of Salad Greens
Fresh Pear
Crumbly Gorgonzola
Candied Nuts – I’ve used Walnuts and also Pecans.  Both equally delicious
Trader Joe’s Champagne Pear Vinaigrette with Gorgonzola
Toss the salad greens with the vinaigrette.  Place on individual salad plates.  Top with slices of fresh pear and crumbled gorgonzola.  Sprinkle candied nuts over the salad.  Serve and prepare for the accolades from your guests!
Related Posts with Thumbnails

Blog Archive