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Recipes
Chocolate Fudge Ribbon Cake
By r_wade1
Heat oven to 325º F. (165º C) Grease and flour a 10" Bundt pan
- Cake
- 1 box (18.25 oz.) fudge cake mix
- 1 box (3.9 oz.) instant chocolate pudding
- 1/2 cup milk
- 4 eggs
- 1 cup each vegetable oil, chopped walnuts or pecans
- 1 tsp pure vanilla extract
- Filling
- 2 tbsp butter or margarine, softened
- 1 tbsp cornstarch
- 1 can (14-oz.) sweetened condensed milk
- 1 egg
- 1 tsp pure vanilla or almond extract
- Glaze
- 2 sqiares (1 oz. each) semisweet chocolate
- 2 tbsp each butter or margarine, water, milk
- 1 cup confectioners' sugar, sifted
- 1/2 tsp vanilla or almond extract
Slow Cooker Caramel Apple Pie Dip
By r_wade1
1.Combine apples, caramel, cinnamon, nutmeg and salt into a 3 quart or larger slow cooker
- For the crust dippers:
- 5 cups peeled and diced apples
- 1 (12.25-oz.) jar caramel sauce (I use Smucker's glass jar ice cream topping)
- 1/2 tsp. cinnamon
- pinch nutmeg
- pinch salt
- 1 (14-oz) pkg. refrigerated pie dough
- 1/8 cup milk
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
Corn and Avocado Salsa
By r_wade1
Saute first 3 ingredients in hot oil in large skillet over medium-high heat for 6-8 minutes or until corn is slight...
- 4 cups fresh or frozen corn kernels
- 1 tbsp fajita seasoning
- 1/2 tsp pepper
- 1 red bell pepper, chopped
- 1/2 jalapeno pepper, seed and chopped
- 1/2 cup chopped green onions
- 1/4 cup fresh chopped cilantro
- 1/4 cup fresh lime juice
- 1 tbsp orange juice
- 3/4 tsp salt
- 2 ripe avocados
Pineapple Cake
By r_wade1
Mix all cake ingredients together and pour into a greased 9x13 pan
- Cake:
- 20 oz. can pineapple
- 1 cups sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 2 eggs
- 2 cups flour
- 1/2 cup or more chopped walnuts or pecans
- Icing:
- 8 oz cream cheese, softened
- 1 1/3 cups powdered sugar
- 1 tsp vanilla
- 1/2-1 cup chopped nuts
Slow Cooker Pumpkin Butter
By r_wade1
1. Toss everything into the slow cooker
- 4 cups pumpkin puree
- 1 cup maple syrup
- 1/2 cup apple juice
- 1 teaspoon vanilla extract, optional
- 2 teaspoons lemon juice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- pinch of sea salt
Pumpkin Cobbler
By r_wade1
Whisk together the flour, baking powder, salt, sugar, and spices
- Topping:
- 1 1/4 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- 1 cup canned pumpkin
- 1/4 cup oil
- 1 tsp vanilla
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1/3 cup chopped pecans or walnuts
- 1 1/2 cups hot water
Spaghetti Salad
By r_wade1
Cook spaghetti. Drain and rinse
- 1-16 oz pkg spaghetti
- 1 med red onion, chopped
- 4 green onions, chopped
- 1 cup Italian dressing
- 2 T salad seasoning
- 2 tomatoes, diced
- 1 cucumber, diced
WW Super-Easy Slow Cooker Three-Bean Chili 7 Smart Points
By r_wade1
Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker
- 1 large uncooked onion(s), minced
- 1 clove(s), medium garlic clove(s), minced
- 30 oz canned black beans, rinsed and drained
- 30 oz canned kidney beans, rinsed and drained
- 30 oz canned pinto beans, rinsed and drained
- 30 oz canned diced tomatoes, with chilies
- 15 oz canned tomato sauce
- 1 1/4 oz spiced seasoning mix, chili variety
- 14 oz frozen corn kernels, thawed
- 1 Tbsp fresh lime juice, or to taste
- 1/2 cup(s) cilantro, fresh, chopped
Pepperoni Pinwheels
By r_wade1
On a lightly floured surface, roll dough into a 16-in
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/4 cup grated Parmesan cheese
- 1 cup chopped pepperoni (about 64 slices)
- 1/2 cup spaghetti sauce, warmed, optional
Pineapple Pretzel Fluff
By r_wade1
Preheat oven to 350 degrees
- 3/4 -1 cup crushed pretzels
- 1/3 cup white sugar
- 1/2 cup butter, melted
- 2 (8oz) pkgs cream cheese
- 1 (8oz) tub cool whip
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple in its own juice, juice drained and reserved
- 2 Tbsp cornstarch
- 1/4 cup sugar or (I used 1/8 cup and it was plenty)