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    You are in: Home / Cindy Lynn's Public Recipes
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    63 Recipes

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    I was feeling creative last night...needed a veggie side dish and this is what I came up with. DH insisted I need to post this since he knows I'll never write it down, hence he'll never get to have it again otherwise!

    Recipe #86421

    When my kids were all little they loved Dr. Seuss, and his book Green Eggs and Ham was their favorite. In an effort to get them to eat eggs, I came up with the idea of making 'Green Eggs & Ham' for breakfast. They loved it and would often demand it for breakfast. Just multiple the ingredients by the number of small children you are serving. If the kids are a little older, then you can double serving sizes. This recipe also served as a good 'science experiment' when the kids were learning about primary and secondary colors...after-all, yellow and blue make green! :-) I look forward to the day when I'll be able to make 'Green Eggs & Ham' for my grandkids.

    Recipe #65157

    Sometimes I just luck out and come up with a winner in my house the very first time...this was one of those times and my family has decided this should become my new BBQ sauce/marinade of choice! Thank goodness I wrote down the ingredients as I went!!! Prep time includes marinating for up to 24 hours. This freezes well and will do up to three pounds of beef ribs, so feel free to make plenty up for those cookouts this summer. It should also keep for 2 or 3 days refrigerated (remember there are no additives or preservatives).

    Recipe #65055

    I only recently discovered lamb, but we found we love it. Here is my first attempt to 'create' my own dish using lamb chops. Hope you enjoy it as much as we did!

    Recipe #65042

    I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!

    Recipe #63803

    I had a big grilling weekend this Memorial Day holiday, which included Rita's Grilled Portabello Mushrooms (recipe #61725), a recently newfound 'ingredient' for us. Her recipe mentioned, as one of the alternatives, adding some to pasta salad. Well, I didn't have pasta salad when I grilled them, but I had some mushrooms left over after the main cookout of the weekend since I'd doubled the recipe. I was also short on time, and had limited ingredients--can't wait for the garden to begin producing!--so I pulled this recipe out of my head, the fridge, the freezer and stole from the onions that weren't quite ready in the garden... :-) I was amazed at how well it turned out and it was a major hit with my whole family and future daughter-in-law! I hope you enjoy it too!

    Recipe #63720

    I am posting this in response for a request on the boards for a recipe to use up some mangoes. I made this yesterday, but the original recipe had way too much sugar, so I've adjusted the recipe to the way I will make it in the future.

    Recipe #63583

    This is a favorite of my family's (especially my 16 year old--the only frosting she will ever make). It is in response to a request on the boards. If you are planning to use this on a chocolate cake, clear vanilla will produce a stark white frosting that contrasts beautifully with the chocolate. This is a light, fluffy frosting and doesn't over-power the flavor of any cake that you choose to top with it. My daughters also like to spread it on graham crackers for 'graham cracker sandwiches'.

    Recipe #55965

    My kids have been hounding me to write down some of my 'creations', so this recipe is a result of that 'pressure'... ;-) If you decide to use beef or venison, be sure to throw in a bay leaf. Feel free to experiment with some of your favorite spices/herbs. I may try this with chicken one of these days too. A nice crusty bread goes well with this.

    Recipe #55435

    This is my version of Creamy Cheese Bowl from my Campbell's Cooking with Soup cookbook. This can be topped with a few croutons and/or served with a nice cornbread/muffin and a salad for a quick, easy and light meal.

    Recipe #54678

    This is an oven version of ChrissyO's Crockpot Hot Fudge Sundae Cake that I've been doing for years. I got it from my 1976 Better Homes and Gardens New Cookbook. A cake-like brownie will form on the top and a pudding-like sauce will form underneath. Just cut into desired number of servings and turn up-side down into a bowl or onto a saucer and spoon some of the remaining sauce over. This is nice served alone or with vanilla or butterbrickle ice cream on the side. Baking time is approximate, but check for brownie to test clean on toothpick.

    Recipe #54035

    This recipe is in response to a discussion on the boards about Bisquick. Bisquick is apparently not available in the country where the originator of the thread lives. I prefer to use this in recipes that call for 'Bisquick' rather than purchase it, myself. If stored in the freezer, this will keep for several months. I hope you find this as handy as I do, since I could never keep 'Bisquick' on hand before. If I recall correctly, I think this came from one of my Make a Mix Cookery cookbooks.

    Recipe #45055

    This is the recipe my MIL made when I was a child. My SIL, who was a friend from my childhood as well, used to bring these to school for her birthday treats. Our classes always looked forward to 'her' birthday each year! One year I had the privlege of being asked to walk home with her during lunch to help carry them back for the afternoon milk break and birthday treats. Her mom, my future MIL, threw in an extra and said it was for me as a reward for coming with Trudy to help carry them back. After we returned to school, Trudy 'found' someone else she decided she wanted to be her new 'best friend' and decided that she was going to give 'my donut' to 'that' friend instead of me...needless to say, there was no way I was going to let her get away with 'that'! I am sharing this recipe as a result of a request on the boards. This is still the best homemade doughnut recipe that I've come across and I've tried quite a few of them, but always return to this one! Hope you enjoy it as much as my family does... :-)) I've never timed any of the process of making these, so I really don't have a clue. My family also likes to have me cook the center cut-outs as little doughnut balls too. The amount you will get from this recipe will depend on the size of the doughnut cutter(s) you use (I have several sizes). I've never counted; my family begins digging in as soon as they start coming out of the hot grease. I do know that this recipe makes a lot of doughnuts! My MIL has made them for years for the annual family reunion potluck.

    Recipe #44860

    We usually prefer slaws with creamy dressings, but we've never found one that freezes. This is a recipe passed on to me from Mom and has been a delicious alternative so we could use up the extra cabbage (after making sauerkraut of course) from the garden. I am posting it to assist with a discussion on the boards. Hope you enjoy it as much as we do! Prep time includes time cabbage mixture has to stand before adding dressing.

    Recipe #43671

    This is the recipe that inspired me to purchase a Corning Ware quiche dish, not that it is an absolute requirement. A girlfriend from college (she and I were both returning adult students) gave me this recipe, upon my request, after she'd served it at one of our get-togethers. A crust forms as the quiche is baking. This can be served just about any time.

    Recipe #43205

    I haven't made this one since my kids to old enough to know and love ravioli. I can't keep it in the cupboard long enough to put it together these Hope you enjoy it and have better luck than I do at pulling the ingredients together long enough to have the thought reach the dining table! makes a 1 1/2 quart casserole

    Recipe #43198

    I've had this recipe in one of my files so long that I don't remember where it came from and I had forgotten all about it. It is definitely one that I really enjoyed or I wouldn't have taken the time to hand-write it on a recipe file card. Hope you enjoy it too!

    Recipe #43193

    This is my modified version of a recipe from my Rival's Crockpot Cooking cookbook. It is quick and easy to slap together and tastes very much like Spanish Rice with chicken rather than burger. It was a major hit with everyone in my family recently. I hope you enjoy it too!

    Recipe #42876

    Years ago (possibly before I was even born), Dad decided that since he couldn't find a fudge recipe that incorporated the best of all of his favorite features to create his own recipe. This recipe is in response to a request on the boards. I made it today (twice to get the cooking directions written down for 'Zaar) in an attempt to accurately convey the directions, which have always been second nature to Mom and myself, but obviously would be inadequate to someone who had never seen it made. Initially, after discussing this with Mom, I planned to include candy thermometer directions, but after Dad's terminology with respect to candy thermometer terminology (my first batch today), I decided the traditional 'cold water test' we've always used would be best. Cook time does not include time to toast the nuts and is only approximate time of boiling the fudge. I hope you enjoy this recipe as much as the 'menfolk' in our family do--they can't stop eating this If you reduce the cooking time to barely holding its form in the cold water test, it will make a delicious fudge frosting as well. Makes 1 8inch square or 8-inch round baking pan.

    Recipe #42748

    I was going through my recipe files and found this forgotten treasure. It was signed originally by my paternal grandmother, so I believe Grandmother Higbe would have been 4 generations back from me. The recipe was dated '1885'. There is no time or temperature (Who knows what a wood cook stove's temperature would have been?). For cakes I default to 350 deg. F. and test with a toothpick for doneness.

    Recipe #41911

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