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Recipes
Shrimp Salad
By Cindy_Wicker
Cook pasta according to package directions
- 2-1/3 cups uncooked small pasta shells
- 1/3 pound cooked salad shrimp
- 3 celery ribs, chopped
- 1 small onion, chopped
- 4 radishes, halved and sliced
- 4 hard-cooked eggs, chopped
- 1 cup mayonnaise
- 1 tablespoon prepared mustard
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
No-Bake Chocolate Peanut Butter Protein Bars
By Cindy_Wicker
Mix the peanut butter and honey in a bowl and microwave for 30 seconds
- 1 cup natural peanut butter
- 3 tablespoons honey, or to taste
- 1 1/2 cups chocolate whey protein powder
- 1 cup uncooked oats
- 2-5 tablespoons water
- 1 tablespoon of unsweetened cocoa
Pepper Jelly
By Cindy_Wicker
Grind pepper and onion. Squeeze juice and throw away
- 1/2 cup bell pepper, red
- 1/2 cup bell pepper, green
- 1/2 cup hot pepper
- 1 large onion
Pecan Pie Bars
By Cindy_Wicker
Preheat oven to 350 degrees
- 2 cups plain flour
- 1/2 cup powdered sugar
- 1 cup cold butter
- 1 can Eagle brand milk
- 1 egg
- 1 cup pecans
- 1 pkg. Heath brickle chips
- 1 tsp. vanilla
Japanese Fruit Pie
By Cindy_Wicker
Mix all together and put into a deep uncooked pie shell
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 1/2 cup coconut
- 1 cup brown sugar
- 1 stick butter
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup Karo syrup
Lemon Pound Cake Muffins
By Cindy_Wicker
In a large bowl, cream the butter and sugar until light and fluffy
- GLAZE:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups confectioners' sugar
- 3 tablespoons lemon juice
Corn Bread Taco Bake
By Cindy_Wicker
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1-1/2 pounds ground beef
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1/2 cup chopped green pepper
- 1 envelope taco seasoning
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 can (2.8 ounces) french-fried onions, divided
- 1/3 cup shredded cheddar cheese
Santa Fe Chicken
By Cindy_Wicker
In a large skillet, saute onion and jalapeno in oil until tender
- 1 large onion, chopped
- 1 to 2 tablespoons chopped seeded jalapeno pepper
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1-1/4 cups reduced-sodium chicken broth
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 cup uncooked long grain rice
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- 3/4 cup shredded reduced-fat cheddar cheese
- Minced fresh cilantro, optional
Butternut Squash Fries
By Cindy_Wicker
Preheat oven to 450ºF. Coat a baking sheet with cooking spray
- 3 spray(s) olive oil cooking spray
- 1 pound(s) uncooked butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks*
- 1 tsp table salt, or to taste
- 1/2 tsp chili powder, or to taste (optional)
Spiced Pumpkin Bread
By Cindy_Wicker
In a large bowl, combine the dry ingredients
- 3-1/2 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 4 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 3/4 cup canola oil
- 2/3 cup water