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Recipes
Chocolate Chip Cheesecake Bars
By Cindy_Wicker
In a large bowl, cream shortening and sugars until light and fluffy
- FILLING:
- 3/4 cup shortening
- 3/4 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1-1/2 cups HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
- 3/4 cup chopped pecans
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
Oatmeal Bars
By Cindy_Wicker
Heat oven to 375. Coat a 8 X 8 baking pan with nonstick cooking spray
- 1 cup plain flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softeed
- 1 tsp vanilla
- 1/4 cup milk
- 2 cups quick oats
- 1 1/4 cups semisweet chocolate chips
Caramel Pecan Cheesecake Pie
By Cindy_Wicker
Line a 9-in. deep-dish pie plate with pastry
- 1 sheet refrigerated pie pastry
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups chopped pecans
- 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
- Additional fat-free caramel ice cream topping, optional
Colorful Chicken Croissants
By Cindy_Wicker
In a large bowl, combine the first seven ingredients and salt if desired
- 1/4 cup diced celery
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 3/4 cup mayonnaise
- 2 tablespoons chopped red onion
- 1/4 teaspoon pepper
- 1/4 teaspoon salt, optional
- 2 cups cubed cooked chicken breast
- 4 croissants, split
Peanut Butter Eggs
By Cindy_Wicker
In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 jar (17.3 ounces) creamy peanut butter
- 1 teaspoon Spice Islands® pure vanilla extract
- 1 package (2 pounds) confectioners' sugar
- 2 cups flaked coconut, optional
- 6 cups (36 ounces) semisweet chocolate chips
- 1/3 cup shortening
Crab Supreme
By Cindy_Wicker
In a small saucepan, saute onion and green pepper in 2 tablespoons butter
- 1 small onion, finely chopped
- 1/4 cup diced green pepper
- 3 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 pound fresh or canned crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked
- 1/3 cup mayonnaise
- Dash hot pepper sauce
- 2 tablespoons dry bread crumbs
- Dash paprika
Hot Wings Dip
By Cindy_Wicker
In a 3-qt. slow cooker, combine the chicken, cream cheese, cheddar cheese, salad dressing and hot sauce
- 2 cups shredded cooked chicken
- 1 package (8 ounces) cream cheese, cubed
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup ranch salad dressing
- 1/2 cup Louisiana-style hot sauce
- Tortilla chips and/or celery sticks
- Minced fresh parsley, optional
Jean's Red Velvet Cake
By Cindy_Wicker
For cake: Mix all together and then add red food coloring last
- Cream Cheese Frosting:
- 2 cups sugar
- 1 tsp. cocoa
- 2 eggs
- 1-1/2 cups Crisco oil
- 2-1/2 cups plain or cake flour
- 1 cup buttermilk
- 1 tsp. vinegar
- 1 tsp. vanilla
- 1 tsp. baking soda
- 2 oz. red food coloring
- 1 stick butter, softened
- 1 pkg. (8 oz.) cream cheese, softened
- 1 box (1 lb.) powdered sugar
- 1 tsp. vanilla
- 1-1/2 cups chopped pecans or walnuts
Chex Party Mix
By Cindy_Wicker
Melt butter in shallow pan over low heat
- 6 tbsp. butter
- 1 tsp. seasoning salt
- 4 tsp. Worcestershire sauce
- 2 cups corn Chex
- 2 cups rice Chex
- 2 cups wheat Chex
- 1 1/2 cups mixed nuts
Cinnamon Coffee Cake
By Cindy_Wicker
In a large bowl, cream butter and 2 cups sugar until light fluffy
- 1 cup butter, softened
- 2-3/4 cups sugar, divided
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (16 ounces) sour cream
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts