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Recipes
Marvelous Mushroom Soup
By Cindy_Wicker
In a large saucepan, cook onions and garlic in butter over medium-low heat until tender
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 1/4 cup butter
- 2 pounds fresh mushrooms, chopped
- 2 cups heavy whipping cream
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Grated Parmesan cheese and minced fresh parsley, optional
Dark and Creamy Fudge
By Cindy_Wicker
Line 8" square baking pan with plastic wrap, leaving 2" overhang
- 10 oz bittersweet or semi-sweet chocolate, finely chopped
- 1 (14 oz) can fat free sweetened condensed mlk
- 1/2 tsp vanilla
- Sea salt
Easy Refrigerator Pickles
By Cindy_Wicker
Cut each cucumber lengthwise into six spears
- 14 pickling cucumbers
- 40 fresh dill sprigs
- 4 garlic cloves, sliced
- 2 quarts water
- 1 cup cider vinegar
- 1/2 cup sugar
- 1/3 cup salt
- 1 teaspoon mixed pickling spices
Strawberry Pecan Cake
By Cindy_Wicker
Mix Jell-O, cake mix, oil and milk
- 1 small box strawberry Jell-O
- 1 box white cake mix
- 1 cup oil
- 1/2 cup milk
- 1 cup strawberries, chopped or sliced
- 1 cup coconut
- 1 cup pecans, chopped
- 4 eggs
Baked Applesauce
By Cindy_Wicker
Place apples in a greased 1-qt
- 2 large tart apples, peeled and sliced
- 3 tablespoons sugar
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Southwest Beef Pie
By Cindy_Wicker
Place tortilla chips in an ungreased 9-in
- 2 cups coarsely crushed nacho tortilla chips
- 1-1/2 pounds ground beef
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 envelope taco seasoning
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded Monterey Jack cheese
Corn Chowder
By Cindy_Wicker
In a heavy saucepan, cook the onion in butter until tender
- 3/4 cup chopped onion
- 2 tablespoons butter
- 1 cup diced cooked peeled potatoes
- 1 cup diced fully cooked ham
- 2 cups fresh, frozen or canned sweet corn
- 1 cup cream-style corn
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2-1/2 cups milk
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Olive Nut Sandwich Spread
By Cindy_Wicker
Let cream cheese stand at room temperature until soft
- 6 oz. cream cheese
- 1/2 cup mayonnaise
- 1/2 cup chopped pecans
- 1 cup chopped salad olives
- 2 tbsp. olive juice
- Dash pepper, no salt
Beef Barley Soup
By Cindy_Wicker
In a Dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain
- 2 pounds ground beef
- 2 medium onions, chopped
- 1/2 cup chopped celery
- 3 cups water
- 2 cans (14-1/2 ounces each) beef broth
- 1 cup quick-cooking barley
- 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried basil
Lemony Cheesecake Bars
By Cindy_Wicker
Preheat oven to 325 degrees
- 1-1/2 cups graham cracker crumbs
- 1/3 cup finely chopped pecans
- 1/3 cup sugar
- 1/3 cup butter, melted
- 2 (8 oz.) pkg. cream cheese, softened
- 1 (14 oz.) can Eagle Brand milk
- 1/2 cup lemon juice
- 2 tggs
- 1 tsp. vanilla