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, February 16, 2019

Chocolate Cherry Martini


I saw Trisha Yearwood make this cocktail on her FoodNetwork show.  It looked and sounded wonderful.  And, guess what… it IS wonderful.  Definitely a sweeter drink, but very tasty and enjoyable.  Hubby and I each had one on Valentine’s Day.  Yum!  (this recipe makes 3 cocktails)

Ingredients:

Cherry Vodka – 3 oz
Chocolate Liquor – 3 oz
Cherry Juice – 3 oz
Juice of ½ a Lemon

Directions:

Add all ingredients to a cocktail shaker filled with ice.  Shake well.  Serve with Cherry Garnish.

Note: I’ve also substituted Cherry Whipped Vodka for plain cherry vodka – and I’ve swapped out 1 oz of Chocolate Whipped Vodka for 1 oz of the chocolate liquor.  Equally delicious!!


Sunday, February 10, 2019

Mini Berry Lemon Cheesecake Tarts


I found this recipe from the Weight Watchers site.  It is SO good.  You’ll have no idea that these are “dietetic”.  At only 1 smart point each, you can treat yourself with zero guilt.  When I made these for my husband and myself, I only baked and filled 8 shells at a time, 4 for each of us.  I kept the filling in the plastic bag and was able to have these over several evenings.  What a delightful indulgence!

Ingredients:

Phyllo shells, mini – thawed, if frozen (30 of them)
8 oz. light cream cheese, room temperature
¼ cup Greek plain yogurt – fat free
2 Tbsp. sugar
2 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
Assorted berries for garnish

Directions:

Preheat oven to 350°F.

Bake phyllo shells on a baking sheet for about 5 minutes, until they’re lightly toasted.  Allow to cool.

In a medium bowl, whisk together softened cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla.  Make sure the mixture is completely smooth.  Spoon this mixture into a plastic zip-lock bag.  Snip off a corner and evenly pipe the mixture into the phyllo shells.  (Or you can fill using a spoon)

Garnish each filled shell with a berry.  Serve immediately, or cover and refrigerate for up to 4 hours.  If you leave them filled for too long before serving, the shells will get soggy.


Saturday, February 9, 2019

Spicy Vegetarian Chili

I found this recipe on the Weight Watchers site.  I’ve adjusted it slightly, but haven’t affected the point value.  (If you’re interested, this serves 6.  One serving is approximately 1.5 cups, for only 1 Smart Point!)  This is super delicious.  We do love our beef and chicken - but I don't miss the meat in this fantastically flavorful chili.

Ingredients:

29 oz canned diced tomatoes, fire-roasted with garlic
3 Tbsp canned tomato paste
1 Tbsp olive oil
1 Tbsp chili powder, regular-variety
1⁄2 tsp chili powder, chipotle-variety
1 tsp ground cumin
2 large uncooked zucchini, cut into 3/4-inch dice (about 4 cups)
2 cup(s)frozen corn kernels
15 oz canned black beans, rinsed and drained
15 oz canned pinto beans, rinsed and drained
2 medium poblano chile, seeded and diced (about 1 3/4 cups)
3⁄4 cup(s) cilantro, fresh, chopped

1⁄2 cup water, or up to 1 cup if needed
3⁄4 tsp table salt, or to taste

Garnish: Green Onions, Cheddar Cheese, Sour Cream or Non-Fat Yogurt

Instructions:

In a 4-quart or larger slow cooker, combine tomatoes, tomato paste, oil, both types of chili powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir to mix well.

Cover and cook on LOW setting until vegetables are tender, about 6 hours.

Stir in cilantro and enough water to desired consistency; season with salt. Yields about 1 1/2 cups per serving.

Garnish and serve!

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