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Recipes
Bacon Wrapped Cajun Jalapenos
By Cindy_Wicker
Cut jalapenos in half lengthwise; remove seeds and center membranes
- 8 large jalapeno peppers
- 1 package (3 ounces) cream cheese, softened
- 1/2 cup finely shredded cheddar cheese
- 1 teaspoon Cajun seasoning
- 8 thick-sliced peppered bacon strips
Original Ranch Drummettes
By Cindy_Wicker
Melt butter and whisk together with pepper sauce and vinegar in a small bowl
- 1/2 cup butter or margarine
- 1/4 cup hot pepper sauce
- 3 Tbsp. vinegar
- 24 chicken wing drumettes
- 1 pkg. (1 oz.) Hidden Valley Ranch mix
- 1/2 tsp. paprika
Salsa Cheese Dip
By Cindy_Wicker
Brown beef and drain well
- 1 lb. ground beef
- 1 lb. Velveeta cheese, cubed
- 1 (8 oz.) jar salsa or Rotel tomatoes
Nutty Chocolate Fudge
By Cindy_Wicker
Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside
- 3 tablespoons butter, divided
- 12 ounces German sweet chocolate, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 4-1/2 cups sugar
- 1 can (12 ounces) evaporated milk
- 2 cups pecans or walnuts, chopped
Hearty Taco Dip
By Cindy_Wicker
In a large saucepan over medium heat, cook beef, onion and pepper until meat is no longer pink; drain
- 1 pound ground beef
- 1 medium onion, chopped
- Dash pepper
- 1 pound process cheese (Velveeta), cubed
- 1 bottle (8 ounces) taco sauce
- 1/4 cup water
- 1 medium tomato, chopped
- 1 medium green pepper, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Tortilla chips
Double Decker Fudge
By Cindy_Wicker
Melt chocolate and butterscotch chips with sweetened condensed milk over hot water in double boiler
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 can Eagle brand milk
- 1 cup chopped nuts
- 1/2 tsp. vanilla
Rice with Summer Squash
By Cindy_Wicker
In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 cup reduced-sodium chicken broth or vegetable broth
- 1/3 cup uncooked long grain rice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium yellow summer squash, chopped
- 1 medium zucchini, chopped
Pineapple Shrimp Spread
By Cindy_Wicker
In a small bowl, combine the first nine ingredients
- 1 cup chopped cooked peeled shrimp
- 1/2 cup unsweetened crushed pineapple, drained
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup chopped pecans
- 2 tablespoons minced fresh parsley
- 1 tablespoon finely chopped onion
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- Celery sticks and/or crackers
Salsa Tuna Salad
By Cindy_Wicker
In a large bowl, combine the yogurt, salsa and pepper
- 1/2 cup plain nonfat yogurt
- 1/4 cup salsa
- 1/4 teaspoon pepper
- 2 cans (5 ounces each) reduced-sodium chunk white tuna, drained and flaked
- 1 cup frozen corn, thawed
- 1 cup chopped green pepper
- Lettuce leaves, optional
Farmhouse Barbeque Muffins
By Cindy_Wicker
Separate dough into 10 biscuits
- 1 tube (10 oz.) refrigerated buttermilk biscuits
- 1 lb. ground beef
- 1/2 cup ketchup
- 3 tbsp. brown sugar
- 1 tbsp. cider vinegar
- 1/2 tsp. chili powder
- 1 / cup shredded cheese