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, June 25, 2016

Caramel Drizzled Pumpkin Mousse Puffs

I found the inspiration for this on the Pepperidge Farms website.  This is a “mash-up” of two different recipes on their site.  I made them for dessert at a dinner party.  They’re so pretty and equally as delicious.  They were a huge hit!


Package of Pepperidge Farms Puff Pastry Cups – cooked according to package instructions

1/2 cup reduced fat (2%) milk
1 pkg. (about 3.4 ounces) instant vanilla pudding and pie filling mix
3/4 cup pumpkin
3/4 tsp. ground cinnamon
1 cup heavy cream
1/2 cup caramel topping (I used Mrs. Richardson’s)
1/2 cup toasted chopped pecans


Cook the puff pastry cups according to package instructions.  Allow to cool.

Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.

Beat the heavy cream in a medium bowl with an electric mixer on high speed until medium peaks form.

Fold approximately two-thirds of the whipped cream into the pumpkin mixture.  Reserve remaining whipped cream as topping for the cups.  Refrigerate the mousse and whipped cream until ready to assemble.

When ready to serve - pipe the pumpkin mousse mixture into the pastry cups.  Top with a dollop of whipped cream.

Place a small amount of the caramel topping onto each individual dessert plate.  Put the filled puff pastry cup onto the caramel topping.  Drizzle the mousse cup with more caramel topping and scatter some of the toasted pecans around the plate and onto the cup.

Sunday, June 5, 2016

Mediterranean Quinoa with Artichoke Hearts

I saw a recipe for Quinoa with artichoke hearts and made it a few weeks ago.  It was good – but it didn’t knock my socks off.  So, tonight I experimented with some added ingredients and came up with this TASTE TREATSlightly spicy – with the combination of salty bites, because of the Kalamata Olives, and freshness of lemon juice and flat leaf parsley.  This is going to be a regular on our table.


1 cup of quinoa, thoroughly rinsed
2 cups chicken broth/stock
2 garlic cloves
Pinch of red pepper flakes (more or less, depending on how much spice you like)

1 white onion, chopped
8 Cremini Mushrooms, stems removed – rough chopped
3 – 4 cloves garlic, finely chopped
12 oz package frozen artichoke hearts, defrosted
1 tablespoon dried oregano
12 Kalamata Olives, sliced
1/2 bunch of flat leaf parsley, chopped
½ cup dry white wine
2 tablespoons fresh lemon juice
Olive oil


Rinse the quinoa thoroughly; let drain.  Place chicken stock/broth in a sauce pan that has a tightly fitting lid.  Grate the garlic cloves into the chicken broth; add the red pepper flakes.  Add the quinoa to the broth and stir to mix well.  Place over medium heat.  Cook until all of the broth is absorbed and the quinoa is completely cooked.

In a large non-stick skillet, drizzle the olive oil and heat.  Add the onions, garlic and mushrooms; sauté until the onion is translucent and mushrooms have browned.  Add the artichoke hearts, white wine and oregano; sauté until the artichoke hearts have cooked through and the wine has evaporated.

Add the cooked quinoa to the artichoke heart mixture; stir to combine. Remove from heat.

Add the olives, parsley and lemon juice; stir to combine.  Salt & Pepper to taste; serve warm. 

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