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Recipes
Tomato Bacon Cups
By Cindy_Wicker
In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside
- 1 small tomato, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup real bacon bits
- 1/2 cup shredded Swiss cheese
- 1 small onion, finely chopped
- 1 teaspoon dried basil
- 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
Quinoa Pilaf
By Cindy_Wicker
In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp...
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed
Festive Feta Spread
By Cindy_Wicker
Slice off a 1-1/2 inch piece of roasted pepper to use for garnish
- 7 oz water packed roasted red peppers, drained
- 2 (8 oz) blocks reduced fat cream cheese, softened and cut up
- 4 oz reduced fat feta cheese, crumbled
- 1 large clove garlic, peeled
- 1/4 tsp black pepper
- 3 tbsp chopped fresh dill
- 1/4 cup fresh whole dill sprigs
- 10-1/2 oz baked low fat tortilla chips
Quick and Easy Holiday Cobbler
By Cindy_Wicker
Lightly grease 9” aluminum pie pan with a small amount of oil
- 21 ounce can pie filling (cherry, blueberry, apple or peach)
- 1 (9 0z.) box cake mix
- 1 stick butter, cut into pieces
- small amount of sugar
Zesty Salt Substitute
By Cindy_Wicker
In a small bowl, combine all ingredients
- 5 teaspoons onion powder
- 3 teaspoons garlic powder
- 3 teaspoons ground mustard
- 3 teaspoons paprika
- 1/2 teaspoon celery seed
- 1/2 teaspoon white pepper
Cinnamon Raisin Bread
By Cindy_Wicker
In a large bowl, combine the flour, 1-1/2 cups sugar, soda and salt
- 4 cups all-purpose flour
- 2 cups sugar, divided
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/2 cup canola oil
- 1/2 cup raisins
- 3 teaspoons ground cinnamon
Weekend Breakfast Bake
By Cindy_Wicker
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain
- 1 pound bulk pork sausage
- 1/3 cup chopped onion
- 4 cups (16 ounces) shredded Monterey Jack or cheddar cheese
- 8 eggs, lightly beaten
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Brunch Berry Pizza
By Cindy_Wicker
In a bowl, combine flour and confectioners' sugar
- TOPPING:
- 1 cup all-purpose flour
- 1/4 cup confectioners' sugar
- 1/2 cup cold butter
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 1-3/4 cups frozen mixed berries, thawed
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 2-1/2 cups fresh strawberries, sliced
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- 1 cup fresh blueberries
Hearty Chipotle Chicken Soup
By Cindy_Wicker
In a Dutch oven, saute onion in oil until tender
- 1 large onion, chopped
- 1 tablespoon canola oil
- 4 garlic cloves, minced
- 4 cups reduced-sodium chicken broth
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 3 cups frozen corn
- 2 chipotle peppers in adobo sauce, seeded and minced
- 2 teaspoons adobo sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 cups cubed cooked chicken breast
- 1/2 cup fat-free sour cream
- 1/4 cup minced fresh cilantro
Lemon Zucchini Drops
By Cindy_Wicker
In a large bowl, cream butter and sugar until light and fluffy
- LEMON GLAZE:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 cup finely shredded zucchini
- 1 teaspoon grated lemon peel
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 2 cups confectioners' sugar
- 2 to 3 tablespoons lemon juice