Best Cin Cin Recipes

POLISH DROP POTATO DUMPLINGS (CIN)

Steps:

• 1. Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms. Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone. Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal (OR, in soup). Makes enough Drop Potato Dumplings for about 8 servings of soup (but not in our house). NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.

GRANDMA'S EASY EGG CUSTARD PIE RECIPE...CIN

Steps:

• 1. Wisk all ingredients together, pour into a 9 1/2" deep dish pie plate lined with an unbaked pie pastry crust. Bake at 340 dF for approximately 1-hr 10-min or until set in the middle. Cover the pastry crust edges with a pie shield or foil after being in oven about 30 minutes; so it does not get tooo brown.
• 2. *NOTE: I wanted to use sour milk instead so... I made 'sour milk' by adding 2 Tablespoons of lemon juice (can also use distilled white vinegar) in a 4-cup measuring vessel and adding the whole milk. Just gave it a stir and let set about 15 minutes to thicken and looked like it was begining to curdle.

CIN-FUL PEACH COBBLER

Steps:

• Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture. To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly. Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream or fresh whipped cream.

CIN CHILI

Steps:

• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

EASY MICROWAVE FUDGE...BOTH CHOCOLATE & BUTTERSCOTCH CHIPS (CIN)

Steps:

• 1. Melt first 3-ingredients together in a bowl in microwave (60 seconds at a time, watching and stirring so you don't scorch the chocolate). When melted stir in nuts (of your choice) quickly. Pour into a buttered pan and let cool. After cooling and completely set, cut into squares. Yep, that's it. Just that easy, and oooooh so good!!!
• 2. Now if you want a dark dark chocolate...omit the butterscotch and use 2-bags of dark rich chocolate chips....yuummmy!!!

CIN CHILI

Steps:

• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
• Add the tomato sauce and beef broth and simmer for 1 hour.
• Add the next 7 ingredients, stir and simmer for 35 more minutes.
• Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
• Add the last 5 ingredients and cook for 10 more minutes.
• Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.

CIN CHILI CON QUESO

Steps:

• Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips.
• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

CIN'S VERSION OF THE "SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE"

Steps:

• 1. Directions for the Bread Pudding:
• 2. Preheat the oven to 350 dF (175 dC). Grease a 9x13 inch baking dish.
• 3. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. NOTE: I cut my bread into cubes...and folded until well blended.
• 4. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine (butter), and raisins (I omitted) until evenly mixed. NOTE: I stirred the eggs, sweetener, vanilla, and butter together then folded into the bread-milk mixture (making sure it is well mixed in).
• 5. Transfer to the prepared pan. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
• 6. To make the sauce:
• 7. In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine (butter), and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
• 8. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes. Servings: 24
• 9. NOTE: I have also made this recipe using a vanilla pound cake, instead of using a loaf of bread.

CIN MADE ''CHERRY MASH''

Steps:

• 1. Combine butter or margarine, sugar, milk, salt and marshmallows in saucepan. Bring to a boil then boil for 5 minutes.
• 2. Remove from heat and stir in cherry chips and vanilla. * Pour into a buttered 9 x 13 baking dish and chill for 2 hours.
• 3. In a double boiler, melt chocolate chips. Add peanut butter and crushed peanuts. Stir until well blended. Spread evenly over the cherry layer. Chill until firm enough to cut into bite size pieces.
• 4. * I line the 9 x 13 baking dish with aluminum foil (butter the foil) so that I could lift the candy out of pan when set, that way it would be easier to cut into squares.
• 5. Lot and Lots of you have asked what is a "Cherry Chip"....yes, it's just like buying a bag of Chocolate, Butterscotch, Peanutbutter...etc. Chips. I use Log House premium quality CHERRY flavored Baking Morsels. There is a photo above by Karla showing the cherry chips in a bag...=;D
• 6. NOTE: If you want your candy squares thick like this pic, then make it in a 8x9-inch pan (instead of a 9x13...you get more pieces using the larger pan, but the squares won't be as thick).
• 7. and above is a pic of...the original 'CHERRY MASH' candy bar
• 8. Kim's photo's above, without putting in the crushed NUTS...made a beautiful "fudge". She also has a photo above when she remade it and put the nuts in...beautiful.
• 9. and...WHEN I USE SPLENDA, to make this candy, I USE Hershey's Sugar-Free Chocolate Chips.
• 10. ADDING A NOTE FROM CARY BOWERS: For those of us that can't find the Cherry Chips in the local grocery store. Trust me I went to every one here in my area. There is a way you can still make this awesome candy with out them. I went to my local Walmart store in the isle with spices and extracts look for Watkins Cherry extract. I used the white chocolate chips and then added four capfulls' of the extract and red food coloring if that is important to you. You can also add the flavoring to taste. I will post a picture of it when I am done. The Cherry part is chilling now then on to the top ;) This has been a fave of my husband and I have loved this since we were kids. Glad I found a good recipe. Thank you ************************************ P.S. Cary did add her pictures...check out all the pictures and you will no only see mine but you will see all of the pictures of those who made this recipe and posted there photos!!! P.S.S. Also, I want to thank Cary for all her work turning this recipe into one that anyone can make, no matter whether they can find the "cherry chips" or not!!!

CIN'S "EASY ITALIAN STYLE MEATLOAF W/A TWIST"

Steps:

• 1. Grease loaf pans with extra-virgin olive oil. Preheat oven to 350 dF.
• 2. Topping: Using the 1/4 can tomato paste you retained add 1/4 c ketchup and 1/8 c vidalia onion poppyseed dressing...mix together well, set aside.
• 3. Grab yourself a large mixing bowl (big enough to get your hands in), to mix ingredients up. Add aLL ingredients together, (except topping mix), and combine well.
• 4. Put into oiled loaf pans and spread your topping all over the top of each loaf. This mixture will make enough to fill 1-regular sized loaf pan plus 2-mini loaf pans (or 2-regular loaf pans).
• 5. Bake for approximately 1 to 1 1/2 hours (or when the internal temperature of the meatloaf reaches 160 dF)...I baked all 3 in oven at the same time together, so it took about 1-1/2 hours to bake it, When baked let it rest about 5 minutes or more, on cooling racks before removing from pan to platter, then it's ready to eat. Enjoy!!!!

AUNT CIN'S EGG NOODLE LASAGNA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan and layer cooked egg noodles on the bottom.
• Mix cottage cheese, cream cheese, and sour cream together in a bowl.
• Heat a large skillet over medium heat. Add ground beef; cook and stir until nearly browned, about 5 minutes. Stir in pasta sauce and tomato paste.
• Spread the cottage cheese mixture over the cooked noodles in the baking pan. Top with the ground beef mixture.
• Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and bake until melted and bubbling, about 10 minutes more.

CIN'S "EASY CHERRY-BLUEBERRY PIE"

Steps:

• 1. I made enough pastry for a double crust pie (recipe link below). Warmed the canned cherry pie filling in a sauce pan on the stove, with the rum and lemon juice. Pour 1/2 of it into the pastry-crust you've put in bottom of pie plate. Sprinkled a layer of ''fresh frozen'' blueberries on top of cherry filling, then pour the other half of the cherry pie filling on top of the blueberries. Covered with a the other pastry crust, seal edges and crimp. Brush the liquid egg white over the top of crust and edges. Then I made some slits (also an ''S'' for my last name) on top crust and sprinkled sugar crystals on top. I used red & clear crystals. Baked pie at 425 dF for 30 minutes. Don't let edges get too dark or burn, cover edges if needed. OPTION: Serve hot or warm with vanilla ice cream. Easy as pie =;D & delish!!!
• 2. Pie crust recipe: https://www.justapinch.com/recipe/cindy-strawser/aunt-maxine-polings-fool-proof-recipe-for-pie/pie?k=my+aunt+maxine&p=1&o=r P.S. I got the blueberries from a local fruit farmer and froze several to use in pies, pancakes, muffins...etc.

CIN MADE "BANANA SALSA BREAD"

Steps:

• 1. PREHEAT oven to 350°F. Spray 9"x5"x3" loaf pan with vegetable cooking spray.
• 2. BEAT butter and sugar until light and fluffy, using electric mixer at medium speed.
• 3. ADD bananas, salsa and eggs and mix well.
• 4. ADD flour and baking soda and mix well.
• 5. POUR mixture into prepared loaf pan.
• 6. BAKE 1 hr. or until done. Cool in pan on wire rack 15 min. Remove from pan and cool completely on rack. Makes 1 loaf.
• 7. WELL THIS IS A KEEPER!!! IT IS SOOOOO MOIST. IT MADE 1-MINI LOAF AND 1-BREAD LOAF SIZE IF I'D USED MY LARGER LOAF PAN I GUESS I COULD HAVE GOTTEN IT ALL IN THE ONE...but, I didn't want to. I TOOK THE MINI LOAF OUT AFTER 30 MIN'S OF BAKING, IT WAS DONE BEING SO SMALL. THE LARGER SIZE LOAF TOOK A BIT OVER THE 1-HR THAT WAS SUGGESTED, (about 8 to 10 min's more). Check it though, most ovens bake a bit different.
• 8. P.S. WE EAT THIS JUST LIKE EATING REGULAR BANANA BREAD. (PHOTOS ARE MINE: CinStraw)

CIN'S HOMEMADE EXTRACTS (VANILLA, CINNAMON AND CINNAMON-NUTMEG)

Steps:

• 1. HOMEMADE VANILLA: To make you can use Vodka, Brandy, Rum, or even Tequilla (I used Vodka to make mine). I wonder if Mexican Vanilla has Tequilla, since that's their drink of choice. I used 6 (6-inch) vanilla beans, slit open 3/4 of the way down (just leave a little bit at one end attached together), put into a tall thin glass jar then filled to above beans with the Vodka. Then It has to sit in a dark place for 6 to 8 weeks and be turned up-an-down (back an forth) once a week. After 6 to 8 weeks your Vanilla is ready to use. Here's a tip for you: If it's a bit too bitter for you, then add a little 'simple sugar' syrup to take away the bitter after taste. OR.... you can also use a little rum to do the same......although I do have a recipe for the ''simple syrup'' if you need it. You probably already have one.
• 2. Heres another tip: You can make a large amount at one time instead of several small bottles if you'd like. Then fill smaller jars with it to use out of. It makes nice gifts as well.....make a lable for your jars like 'From the Kitchen of....'' and put on them to give away. Remember you leave the vanilla beans in the jars so you can make more.......when you've used about 1/2 the liquid in the jar, then add more of the alcohol (Vodka) to fill the bottle back up above the beans. This will turn to vanilla extract quicker than the first making. You don't have to leave it set as long because ....it already has a good start.
• 3. Making Cinnamon extract is made the same way: You just use long cinnamon sticks instead of vanilla beans. Add Vodka and set out of the light for several weeks until a dark rich color appears. I love using the tall bottles for this, because if you use the small ones, you have to break the cinnamon sticks in half.
• 4. Making Cinnamon-Nutmeg extract....again it's made the same way: You can put some of the broken cinnamon sticks in with about 3 nutmeg pods into smallshort jars and do the same as above. I zested a bit off one end of each (or one) pod so to open the pods up a bit (I think the vodka can soak in better).
• 5. REMEMBER: To turn the jars back and forth a few times durning the weeks they are setting in a dark place, to keep it mixed.
• 6. Bottles: Some of the bottles I use were replicas of the 1899 Coca-Cola bottle. I love the antique look (the one with the tall cinnamon sticks in it is in one...hard to tell because the Cola part doesn't show up in the light). The small bottle is a salt shaker replica of a small Ball jar (with a cap under the lid so it won't shake out). The bottle I used to make the Vanilla Extract in, was just the bottle the 'long vanilla beans' came in (with a lable I made).
• 7. POT OF PEACH-CINNAMON: Celestial Peach, with 2-T of my ''homemade cinnamon-extract'' added to the pot of hot tea.
• 8. SALAD: Romaine Lettuce, Ice Berg Lettuce, rough chopped. Red & Green Bell Peppers, diced. Celery, Cauliflower & Broccoli cuts. Red Cabbage, rough chopped. Carrots, sliced long ways. And some dried fruit...Cranberries, Cherries, Bananas, Yougart coated Raisins & Pineapple tid bits. Chives & Onion, diced . With a few raw Peanuts mixed in. Seasonings in Salad: Dill weed, Basil & Garlic Seasoning Blend, Creole Seasoning. Dressing for Salad: White Truffle Oil, EVOO & Raspberry Wine Vinegar. Mix (whisk) together with the seasonings and pour over salad.

CIN CHILI CON QUESO

Steps:

• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

CIN'S SWEET ONION & SOUR CREAM CHEESE-DIP

Steps:

• 1. Get all your ingredients together to make it easy on yourself...and "maybe" you won't leave anything out.
• 2. ooop's, see there I almost forgot one of my "main ingredients" anyway...here's the Sour Cream.
• 3. Place your cubed cream cheese in a microwave safe bowl and nuke until just soft...in 30 second intervals.
• 4. Add into the soft cream cheese: the diced onions, shredded cheddar & mozzarella. Also the sour cream and mayo. Just add everyone into the pot!!!!
• 5. Fold together well, making sure all ingredients are incorporated. Smooth level into a greased casserole dish, and then place the casserole dish in your preheated oven.
• 6. Bake for about 30 to 35 minutes, (I baked it 35), until it is bubbly and browned on top.
• 7. When finished baking, take out of the oven and plate to serve with tortilla chips, corn chips, potato chips OR your favorite crackers.
• 8. You are really going to enjoy the flavors in this dip...especially if you love onions & cheeses like we do =;D. BTW...next time I am thinking of using a bag of the 4-Cheese Mexican Blend of cheeses (instead of the cheddar) along with all the rest of these ingredients. CinStraw

STRAWBERRY TWINKIE CAKE...CIN

Steps:

• 1. Mix Jello with 2 cups hot water. Stir until completely dissolved, then pour in 1 cup "very cold" water (or use strawberry soda). Pour over Twinkies (already in pan) and put in the refrigerate for at least 30 minutes. NOTE: Let me tell you here, I would let the Jell-O on the twinkies set up in the frig longer than the 30 min's suggested, before adding the other layers. I was even thinking about letting the Jell-O set up some, then pushing the twinkies down into it, before starting to build the other layers. It stayed just a little "wetter" than we liked.
• 2. Mix the vanilla pudding as directed (I use the shaker method). Spread over the set Twinkie mixture.
• 3. Top with whipped cream or cool whip. Put back in the refrigerate until set or until ready to serve.
• 4. NOTES: for alterations Substitute pound cake or loaf style angel food cake for the Twinkies (cut into slices). Spread 2 cups fresh or frozen (defrosted) sliced strawberries over the Twinkies/cake slices, then pour on the Jello. Now finish with rest of the directions right above. Also, you can cut this down by using less Twinkie cakes and make it in a 9"x9" square pan....just don't forget to ♥START WITH YOUR TWINKIE LAYER♥

CIN CHILI PUFFS

Steps:

• Preheat the oven to 350 degrees F. Unroll the crescent rolls into a triangle shape. Place a 1-ounce spoonful of Cin Chili on the center of the dough. Slice the green onions and place 2 to 3 slices on top of the Cin Chili. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (1/2 ounce) on top of the jalapeno. Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 minutes.
• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

JALAPENO PEPPER JELLY DIP FOR A FRIEND...BY CIN

Steps:

• 1. Fry your bacon and crumble into small pieces. Cup up the pepperoni into small pieces (I used scissors). Add the rest of your ingredients. Mix everything together, put in a container with a lid and place in the refrigerator to chill.
• 2. Cut up some veggies an bagg`em, bag up some pretzels and grab a sleeve of crackers. When dip is chilled, sack up all items and deliver to a friend.

''CIN'S SUPER-MOIST ZUCCHINI CAKE''

Steps:

• 1. Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan. Sprinkle a little Splenda around bottom of pan.
• 2. In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
• 3. Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
• 4. Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
• 5. When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
• 6. Let cool for 20 minutes.
• 7. Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
• 8. After cooled dust w-powdered sugar..and enjoy
• 9. I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze. Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple. I love changing up this cake.......yum yum (for some reason I have not been able to add pix on JAP for several days now)