Cindy_Wicker's profile page
Recipes
Crab Crescent Loaf
By Cindy_Wicker
On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 packages (3 ounces each) cream cheese, softened
- 1/3 cup chopped onion
- 1/2 teaspoon dill weed
- 1 cup imitation crabmeat or 1 can (6 ounces) lump crabmeat, drained
- 1 egg yolk, lightly beaten
Cheesy Chili Tots
By Cindy_Wicker
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 2 cans (15 ounces each) chili with beans
- 1 can (8 ounces) tomato sauce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 can (4 ounces) chopped green chilies
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1 package (32 ounces) frozen Tater Tots
Southwestern Chicken Soup (2)
By Cindy_Wicker
Heat oil in a Dutch oven over medium high heat
- 1 tsp. olive oil
- 1/2 cup chopped onion
- 2 tsp. minced garlic
- 2 cups chopped, cooked chicken breast
- 1 (16 oz.) can pinto beans, rinsed and drained
- 1 (14.5 oz.) can diced tomatoes, undrained
- 1 (14 oz) can fat free chicken broth
- 1 (8-3/4 oz.) can whole kernel corn, undrained
- 1 (4.5 oz.) can chopped green chilies, undrained
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 6 tbsp. fat free sour cream
Green Chili Corn Muffins
By Cindy_Wicker
In a large bowl, combine dry corn bread and cake mixes
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 package (9 ounces) yellow cake mix
- 2 eggs
- 1/2 cup milk
- 1/3 cup water
- 2 tablespoons vegetable oil
- 1 can (4 ounces) chopped green chilies, drained
- 1 cup (4 ounces) shredded cheddar cheese, divided
Rice
By Cindy_Wicker
Bring water to a boil. Stir in rice
- 1 cup rice
- 2 cups water or chicken broth
Fresh Mozzarella and Tomato Salad
By Cindy_Wicker
In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside
- 6 plum tomatoes, chopped
- 2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
- 1/3 cup minced fresh basil
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh mint
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium ripe avocados, peeled and chopped
Chicken Stew
By Cindy_Wicker
In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3 cups cubed peeled potatoes
- 1 cup chopped onion
- 1 cup sliced celery
- 1 cup thinly sliced carrots
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1 can (6 ounces) no-salt-added tomato paste
- 1/4 cup cold water
- 3 tablespoons cornstarch
Rich Coffee Cake
By Cindy_Wicker
In a large bowl, cream butter and sugar until light and fluffy
- TOPPING:
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- CHOCOLATE GLAZE:
- 1/2 cup semisweet chocolate chips
- 1/4 cup butter, cubed
Egg and Sausage Strata
By Cindy_Wicker
Line a greased 13-in. x 9-in
- 12 slices white bread, crusts removed, cubed
- 1-1/2 pounds bulk pork sausage
- 1/3 cup chopped onion
- 1/4 cup chopped green pepper
- 1 jar (2 ounces) chopped pimientos, drained
- 6 eggs
- 3 cups milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
Makeover Semisweet Espresso Cheesecake
By Cindy_Wicker
Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in
- 2 cups crushed reduced-fat cream-filled chocolate sandwich cookies (about 20 cookies)
- 2 tablespoons butter, melted
- 3 packages (8 ounces each) reduced-fat cream cheese
- 1 package (8 ounces) fat-free cream cheese
- 1 cup sugar
- 2 eggs, lightly beaten
- 3 tablespoons coffee liqueur
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate, melted and cooled