About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Monday, April 16, 2012

Creamy Garlic Penne Pasta

I came across this side dish recipe at Food.com, which Karen=^..^= had posted the recipe, but I did modify the recipe to my liking. This delicious side dish is so quick and easy to prepare. My husband and I agree... this side dish is very good, and I look forward to making it often.

Creamy Garlic Penne Pasta

9 ounces (2-1/2 cups) penne pasta, uncooked
2 tablespoons butter
1 very large clove of garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons flour
3/4 cup reduced sodium chicken broth
3/4 cup milk (I used 2%)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon Italian seasoning
1 to 1-1/2 teaspoons dried parsley flakes
6 tablespoons Kraft Grated Parmesan Cheese

In a large saucepan, cook the pasta in boiling for 11 minutes, along with a bit of vegetable oil and 1 teaspoon of salt. Once cooked; drain the pasta in a colander, then rinse with cold water. Drain again to remove any excess water, then set the pasta aside.

In the same saucepan over medium heat, melt the 2 tablespoons of butter.

To the pan, add the garlic and red pepper flakes; cook and stir continuously for about 1 minute. (I only cooked the garlic and red pepper flakes for 30 seconds.)

Now add the flour, and continue to cook and stir for 1 more minute. (I only cooked the flour for 30 seconds.)

Gradually add the broth and milk; stirring continously, until the sauce comes to a boil and thickens.

Once the sauce has thickened, quickly add the remaining spices and the parmesan cheese; stirring continuously until the cheese has melted.

Once the cheese has melted, reduce the heat, and add the cooked pasta; stir until the sauce is incorporated into the pasta, then serve immediately.

Season pasta with a bit more salt & pepper, if need be.

Yields: 4 servings

Friday, April 13, 2012

Banana With Peanut Butter & Chocolate Syrup

I happen to come across this dessert recipe at food.com.
My husband loves peanut butter and bananas, and I love
chocolate, so we both enjoy this delectable dessert.

Banana With Peanut Butter & Chocolate Syrup

1 banana
2 tablespoons peanut butter (or more)
3 tablespoons chocolate syrup (or more)
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
Optional toppings:
Reddi Wip Whipped Topping
Colorful candy sprinkles

Peel banana; split lengthwise, and place on a plate.

Spread peanut butter on the banana.

Drizzle chocolate syrup over the banana.

If desired, top with some Reddi Wip and candy sprinkles.

Serve immediately.

Makes: 1 serving

Tuesday, April 10, 2012

Pasta Carbonara

This is my recipe that was published in Taste of Home's Simple & Delicous Magazine May/June 2009 (on page 29).

Photo By: Taste of Home

Pasta Carbonara

2-1/2 cups uncooked mostaccioli pasta
8 bacon strips, diced
1 or 2 jars (4.5 oz. each) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.

Brown mushrooms in bacon drippings; then remove to paper towels. Drain drippings from the skillet.

Add the cream, butter, parsley, garlic, pepper sauce, and salt if desired, to the skillet. Cook and stir over medium heat, until butter is melted.

Drain mostaccioli; add to cream mixture.

Stir in the bacon, mushrooms and cheese; heat through.

Remove from the heat. Sprinkle with green onions.

Yields: 4 servings

Monday, April 9, 2012

Our Easter Celebration

While the weather may have been a bit cold and breezy, the Bauer clan had the most wonderful Easter this year. Only wished our youngest daughter Heidi and her husband and our granddaughter were able to spend the day with us as well. Easter just doesn't seem like Easter with out everyone together. Spent most of the day at our oldest daughter's home, and loved how Kerry decorated the kitchen and dinner table for Easter. It was quite festive for the holiday! Enjoyed the most wonderful feast which Kerry prepared. Kerry, you really out did yourself this year, and the ham was spectacular!!

Kerry prepared 2 new side dishes this year...
1.) Parsnip Whipped Potatoes (which the parsnips made the mashed potatoes taste slightly sweet, and oh so good).

Photo By: The Kraft Website

2.) Balsamic-Glazed Green Beans, which were prepared with sweet onions, dried cranberries, slivered almonds, and a bit of balsamic vinaigrette dressing, and I loved 'em.

Photo By: The Kraft Website

Kerry also made Grandma Richter's Lettuce Salad, which we all were pleased, as it's one of our family's "favorite" salads. A holiday just wouldn't be complete without this salad at the dinner table.


This year I made Mr Food's Fuzzy Navel Party Mold (served with fresh raspberries) and boy was that ever good!!

Photo By: Mr Food's Website

Had the usual deviled eggs & dinner rolls,
plus Kerry made a wonderful Boston Iced Tea...

Photo By: GodivaGirl (at allrecipes.com)

And for dessert we had...
Snickers Brownie Ice Cream Sandwiches
(They were oh so yummy!!)

Hope everyone else had the most wonderful Easter this year as well.