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!

Monday, December 29, 2014

Stuffed Mushrooms

 
I can’t remember from where I got this recipe. (Probably Pinterest)  I didn’t change a thing in the recipe – these were fantastic “as is”.  This is another good New Year’s Eve appetizer recipe.  Enjoy!
 
Ingredients:
 
1 (8 oz) block cream cheese
¼ cup green onions, finely chopped
½ lb. bacon, chopped, cooked, and drained
¾ cup fresh grated Parmesan cheese
40-50 mushrooms, washed with stems pulled out
 
Directions:
 
Mix cream cheese, green onions, bacon, and Parmesan cheese together in a large bowl.
 
Stuff mushrooms with filling, as much as desired. I do about 1 tsp give or take depending on the size of the mushroom.
 
Bake stuffed mushrooms at 350 degrees F for 15 minutes.

Monday, December 22, 2014

Individual Seven Layer Dips

These were super easy to make and were a big hit at a recent party.  These are perfect for parties because everyone has their own little serving.   I found the recipe at the Girl Who Ate Everything site.  http://www.the-girl-who-ate-everything.com/
She has some wonderful recipes – you should go visit!
 
 
Ingredients:
 
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo 
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers
Tortilla chips
 
Directions:
 
Heat a non-stick skillet.  Add the beans to warm through.  Add the taco seasoning and a little bit of water.  Cook until warm and the seasoning has thoroughly dissolved.
 
Here's how the layers are assembled:
 
Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
 
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese.
 
Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
 
Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
 
Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
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