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Recipes
Kid Tested Cheeseburger Pizza
By Cindy_Wicker
In a large skillet, cook the first five ingredients over medium heat until meat is no longer pink; drain
- 3/4 pound ground beef
- 1 medium onion, chopped
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/8 teaspoon crushed red pepper flakes
- 1 tube (11 ounces) refrigerated thin pizza crust
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce
- 1-1/4 cups shredded Colby-Monterey Jack cheese
- 1/2 cup shredded Parmesan cheese
- Sliced pepperoncini, optional
Roasted Vegetables (2)
By Cindy_Wicker
Preheat oven to 450 degrees
- 2 medium sweet red peppers, cut into thick strips
- 1 medium green pepper, cut into thick strips
- 1 medium summer squash, cut thickly on the diagonal
- 1 medium zucchini, cut thickly on the diagonal
- 1 medium red onion, cut into large wedges
- 12 oz, canned artichoke hearts, without oil, drained and halved
- 1 tbsp fresh thyme, minced
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Cranberry Nut Dessert
By Cindy_Wicker
In a bowl, combine the flour, sugar and salt
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2 cups fresh or frozen cranberries
- 1/2 cup chopped walnuts
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1/2 teaspoon almond extract
- Whipped cream or ice cream, optional
Glazed Pork Chops
By Cindy_Wicker
In a large skillet, brown pork chops in oil on both sides
- 6 bone-in pork loin chops (8 ounces each)
- 1 tablespoon canola oil
- 1/4 cup chopped onion
- 1/4 cup water
- 1/4 cup maple syrup
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 3 tablespoons cold water
Peppery Cheese Bread
By Cindy_Wicker
In a large bowl, combine the first six ingredients
- 2-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons coarsely ground pepper
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup (8 ounces) reduced-fat plain yogurt
- 1/2 cup canola oil
- 1/4 cup 2% milk
- 1 tablespoon spicy brown mustard
- 1 cup (4 ounces) shredded cheddar cheese
- 2 green onions, thinly sliced
Potato Salad
By Cindy_Wicker
Cook potatoes until tender
- 8 medium potatoes
- 1 small onion, chopped
- 4 tbsp salad oil
- 2 tbsp cider vinegar
- 2 tbsp milk
- 1/2 tsp dry mustard
- 1-1/2 tsp salt
- 1/8 tsp pepper
- 3 boiled eggs, chopped
- 1/2 cup mayonnaise
Salmon Patties (Heloise)
By Cindy_Wicker
Open salmon and pour juice into measuring cup
- 15 oz. can salmon
- 1 egg
- 1 heaping tsp. baking soda
- 1/2 cup flour
Pecan Kisses
By Cindy_Wicker
In a large bowl, beat the egg whites, vanilla, vinegar and salt on medium speed until soft peaks form
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon vinegar
- 1/8 teaspoon salt
- 2 cups confectioners' sugar
- 1-1/2 cups chopped pecans
Chewy Granola Bars
By Cindy_Wicker
In a large bowl, cream butter and sugars until light and fluffy
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup sugar
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups quick-cooking oats
- 1-1/4 cups crisp rice cereal
- 1 cup chopped nuts
- 1 cup raisins or semisweet chocolate chips, optional
French Onion Tomato Soup
By Cindy_Wicker
In a large saucepan, saute onions and garlic in butter until tender
- 4 cups thinly sliced onions
- 1 garlic clove, minced
- 2 tablespoons butter
- 1 can (46 ounces) tomato juice
- 2 teaspoons beef bouillon granules
- 3 tablespoons lemon juice
- 2 teaspoons dried parsley flakes
- 2 teaspoons brown sugar
- 6 slices French bread, toasted
- 2 cups (8 ounces) shredded part-skim mozzarella cheese