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Cindy’s Culinary Corner October 10 2019


It’s fall y’all! We are beginning to feel a crispness in the air, leaves are turning those beautiful autumn colors and there’s football on Friday nights. These things mean the holidays are just around the corner.

I am going to begin sharing some of my family’s favorite  holiday recipes for the next several weeks. We are now seeing pumpkins in the stores. So, I will begin with two of my family’s favorite pumpkin recipes. The first recipe is a rich and creamy pumpkin cheese cake and the second one is a  pumpkin dip. 

Pumpkin Pie Dip 

1 (8oz) pkg. cream cheese (softened)

2 cups powdered sugar

1 cup canned pumpkin pie mix

1/2 cup sour cream

1 tsp. ground cinnamon

1 tsp pumpkin pie spice

1 tsp ground ginger

This dip can be made in the food processor. Just add a hint of vanilla.

This makes a large portion but can be frozen well.

Serve with gingersnap cookies or my =favorite, Lotus Brand Biscoff cookies.

Also good to serve with fruits such as pears and apples. 

Pumpkin Cheesecake 

3 (8 oz. each) pkgs. cream cheese.

That’s 24 oz. of cream cheese! I warned you it is rich and creamy!

1 1/2 cups sugar

1 cup brown sugar

1/4 cup flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

3 eggs

1 (16 oz) can pumpkin

Gram Cracker Crumbs

Blend cream cheese, both sugars, flour, cinnamon, nutmeg and ginger. Add eggs & beat until fluffy. Mix in pumpkin. 

Butter a spring form pan. Then lightly coat the bottom of the pan with graham cracker crumbs. Pour the batter in the spring form pan. Bake for 1 1/2 hours in 350 degree oven.

Cindy’s Culinary Corner


Several years ago there was a restaurant in Wichita Falls that always reminded me of a Steak and Ale in Oklahoma City. I’m not sure my memory is correct but I think the name was The Oxford House. Like Steak and Ale this restaurant had a fabulous salad bar. One of my favorite salads on this salad bar was a creamy cucumber salad.  I searched numerous cookbooks until I finally found a recipe that tasted like theirs. I don’t remember what cookbook it came from because it has been many years since I found it. All my fellow cucumber lovers, this recipe is you for you!

Sour Cream Cucumbers 

1/2 Cup Sour Cream 

3 TBS White Vinegar 

1 TBS Sugar 

Peppers to Taste 

4 Medium Cucumbers, Thinly Sliced 

1 Small Sweet Onion, Thinly Sliced and Separated into rings.

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onion. Cover and refridgerate for at least four hours. Serve with a slotted spoon. 

Serves 4

Cindy’s Culinary Corner

When I found his recipe in a newspaper one summer, it was the perfect time of the year to find fresh veggies required to make it. Since fresh veggies are plentiful at our Farmer’s Market every Saturday, it is a perfect time for me to share it with you. Also, it is low in fat. I must admit, it has become one of my favorite recipes. 

Oklahoma ‘Caviar’

2 Medium tomatoes, seeded & Chopped (2cups)

I5 oz. Can Black-Eyed Peas, rinsed and drained

1 Medium Green Bell Pepper, Seeded and Chopped (About 1 1/2 Cups)

1/2 Cup Sliced Scallions

2 TBS Fresh Lemon Juice

1 to 2 Fresh Jalepeno Pepper, Seeded and Finely Chopped

2 Cloves Garlic, Minced

1TBS Chili Powder

1/2 TSP Ground Cumin

1/2 TSP Salt

Fresh Cilantro or Parsley to use a garnish in a medium bowl, Combine all ingredients except cilantro or parsley. Let stand at room temperature for 10 minutes, stirring occasionally, Then transfer to a serving bowl. Garnish with cilantro or parsley. Serve with tortilla chips. 

Source of Photo: https://www.countrysidecravings.com/oklahoma-caviar/

Cindy’s Culinary Corner

If you are looking for a new appetizer to serve at your next gathering, this one is sure to please. It is also very simple to make. Al I and used to go to Martin’s Restaurant in Lawton. This is where we first had this appetizer. Sadly the restaurant is no longer there. The only thing I add that is different from the recipe is garlic salt. Enjoy!

Martin’s Cheese Appetizer

1 Carton Small Curd Cottage Cheese

2 TBS Chopped Chives

2 TBS Diced Pimento

1 TBS Greek Seasoning

Dash Nutmeg

I usually add 1 to 2 tsp. garlic because we think garlic makes everything better.)

Mix well and chill for 1 hour. Serve with buttery crackers or chips.

Cindy’s Culinary Corner

As many of you know, Al and I love to travel. We take advantage of traveling every chance we get. Many of our trips are overnight trips while other have been out of state trips and even trips out of the Country. What most of you aren’t aware of is our trips often find us browsing in bookstores. Al will be in the mystery section while I will be on the other side of the store in the cookbook section. Yes we know we can get the books and recipes online, but being old school, we like the ides of having a book in our hands. 

This week I’m sharing a punch recipe. It comes from one of my  favorite cookbooks. I bought this cookbook when we went to Savannah, Georgia. The recipe book is called “Big Mama’s Back In The Kitchen”. This time of the year we find ourselves attending wedding showers, weddings, graduation parties, family reunion and etc. I chose this punch recipe because it is so different from most punch recipes you have tasted.  If you are a coffee lover I think you will love it.

Southern Coffee Punch 

1 Quart Strongly Brewed Coffee

1/3 Cup Sugar

2 Cups Chocolate Milk

1 1/2 Teaspoon Vanilla Extract

1 Pint Coffee Ice Cream

1 Pint Vanilla Ice Cream

1- 8oz. Carton Whipped Cream

Dissolve Sugar in Hot Coffee. Chill Throughly.

Pour Chocolate Milk and Vanilla into Chilled Punch Bowl. Mix Thoroughly. Add Scoops of ice Cream to the bowl. Whip Ice Cream to form stiff peak. Top Coffee punch with dollops of whip cream.


Cindy’s Culinary Corner

It’s one of my favorite seasons, Strawberry season! This time of the year the strawberries are so sweet. If you enjoy eating strawberries as much as I do, you may want to head to the Strawberry Festival in Stillwaterm OK., on Saturday May 11th.

This week I’m sharing a very special strawberry pie recipe. My sister shared this recipe on facebook last week saying our mother had given it to her. I told her evidently she was mother’s favorite daughter since mother hadn’t shared it with me. My sister was quick to tell me mother had said I had given it to mother. I dont remember this recipe! I’m telling  you this because I really don’t know where it had originated. What I can tell you us the recipe is easy and very good because I made it over the weekend. I hope your family enjoys it as much as mine did.

Strawberry Pie (Makes 2)

2 Baked and cooled pie crusts

Place your strawberries in the cooled pie crust. Use whole strawberries unless they are very large. Then you may want to cut them in half. After arranging your strawberries, you will make the strawberry glaze.

Strawberry Glaze

In a saucepan combine the follwing :

1 Cup Sugar

1 Cup Water

1/8 tsp. Salf

3 Tablespoons cornstarch

Place over medium heat and stir until it has thickened


1 Small package strawberry Jello. Stir unil jello has dissolved. Allow the glaze to cool. Then pour over the strawberries. If desired serve topped with Cool Whip. ENJOY

Hint: I find a small wire whip my best friend when making this glaze.

Cindy’s Culinary Corner

 Last week several of us, including our newspaper editor, Curtis Plant, were standing around visiting. We all agreed we lived in a great and caring community. One topic would lead to another topic. Someone asked whaet we could do to “spice” up our community. yes, the word spice gave us an idea.

Our idea was through our weekly newsppaer. I will share with you culinary recipes, products and cooking hints. Most of my recipes have beenhanded down to me from relatives, friends and come of my favorite TV chefs. I will always give them crdit for their recipes. 

Today my column is a tribute to Cinco de Mayo. In case you are wondering why mexico observes Cinco de mayo, it is to commerate the Mexican Army’s victory over the French Empire at the Battle of Puebla on May 5, 1862.

In America we often find ourselves celebrating May 5th with great Mexican food, speciality drinks, pinatas, bright colors and lively music. so today’s recipe is Paula Deen’s Chicken Enchiladas. She calls it Chicken de Pollo. Anyone who knows me very well knows I’m a huge fan of her recipes.

Paula Deen’s Chicken Enchiladas


4 large chicken breasts, skinned and deboned

(Roast or boil the breasts and then shred them)

1- 8 oz cream cheese at room temperature

1- 10.75 oz can cream of chicken soup

2- 4 oz cans diced green chilies with juice

6 – green onions, chopped, including green tops

20- 24 (7 inch) flour tortillas

2- 10 oz cans Enchilada sauce (I prefer green)

2 cups grated Monterey cheese

4 cups grated shart cheddar cheese


1. Prehead oven to 350 degrees. Spray two 13×9 inche casserole dishes with cooking spray.

2. Combine the chicken, cream cheese, soup chilies and green onion. spoon 2 talblespoons of this mixture onto each tortilla and roll up. 

3. Pour a very small amount of the enchilada sauce on the bottom of each casserole pan. Tilt the dish so that sauce covers the pan bottom. When all enchiladas have been rolled and placed in dishes, take the remaining sauce and pour over the top of the enchiladas, combine the Monterey Jack and cheddar cheeses and sprinkle evenly over casseroles. 

4. Cover the dishes with foil and bake for 30 minutes. Unco ver and bake for 10 more minutes. Cut between the enchiladas to serve. 

Don’t m ake these up too far ahead of the party, as they can go soggy. go ahead and make the filling, and then assemble the enchilada an hour or so before you want to cook them. Allow one enchilada per person; for a large crowd you can even cut the enchilada in half. 

Pauala’s recipe says bake at 250 degrees but I found that not to be warm enough. I also save time by shredding 2 large cans of white breast chicken.

Always add a large cup of love to any recipe! My mother tauth me that! Works every time.