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Recipes
Fudge Walnut Brownie Pie
By Cindy_Wicker
Heat oven to 350 degrees. Lightly grease 9” pie plate
- 2 eggs
- 1 cup sugar
- 1/2 cup melted butter
- 1 tsp vanilla
- 2/3 cup plain flour
- 1/2 cup cocoa
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Iced Coffee
By Cindy_Wicker
In a large bowl, dissolve coffee in water
- 4 teaspoons instant coffee granules
- 1 cup boiling water
- 4 teaspoons sugar substitute equivalent to 4 teaspoons sugar, optional
- 1 cup fat-free milk
- 4 teaspoons chocolate syrup
- 1/8 teaspoon vanilla extract
- Ice cubes
Chocolate Pecan Pie
By Cindy_Wicker
Fit pie crust into a 9" deep pie plate according to package directions
- 1/2 (15 oz.) refrigerated pie crusts
- 4 eggs
- 1 cup light corn syrup
- 6 tbsp. butter, melted
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1 tbsp. vanilla
- 1 cup coarsely chopped pecans
- 1 cup (6oz.) semisweet chocolate chips
Hot Fudge Cake
By Cindy_Wicker
Heat oven to 350. In a medium mixing bowl, combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder and salt
- 1 1/4 cup sugar
- 1 cup plain flour
- 7 tbsp Cocoa, divided
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 tsp vanilla
- 1/2 cup packed light brown sugar
- 1 1/4 cup hot water
Roasted Rosemary Cauliflower
By Cindy_Wicker
In a large bowl, toss cauliflower with the oil, rosemary and salt until well coated
- 1 head medium head cauliflower, about 2-1/2 pounds, cut into 1-inch florets
- 4-1/2 teaspoons olive oil
- 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
Pecan Caramels
By Cindy_Wicker
Line a 13-in. x 9-in. pan with foil; grease the foil with butter
- 1 tablespoon butter, softened
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups heavy whipping cream, divided
- 1 can (14 ounces) sweetened condensed milk
- 2 cups chopped pecans
- 1 teaspoon Spice Islands® pure vanilla extract
Black Walnut Pound Cake
By Cindy_Wicker
Cream butter and sugar. Add eggs, one at a time
- 3/4 lb butter
- 1 box powdered sugar
- 1 tsp vanilla
- 5 eggs
- 1 sugar box plain flour
- 1 cup black walnuts, finely chopped
Macaroni and Cheese
By Cindy_Wicker
Cook macaroni in salted water
- 1/2 cup macaroni
- 1/3 cup milk
- 1-1/2 cups grated cheese
- 2 eggs
- 1/2 stick butter
Slow Cooker Mexican Chicken Chili with Cornbread Topping
By Cindy_Wicker
Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker
- 1 pound boneless, skinless chicken breasts
- 1 medium-sized yellow onion, chopped (about one cup)
- 1 pepper (any color), chopped (about one cup)
- 1 cup frozen corn
- 2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
- 10.75 oz can of condensed tomato soup
- 1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
- 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)
Sausage and Kale Soup
By Cindy_Wicker
In a Dutch oven over medium-low heat, cook potatoes and onions in oil for 5 minutes, stirring occasionally
- 3 medium Yukon Gold or red potatoes, chopped
- 2 medium onions, chopped
- 2 tablespoons olive oil
- 1 bunch kale, trimmed and torn
- 4 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
- 1 carton (32 ounces) chicken broth