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Recipes
Curly Chicken Noodle Soup
By Cindy_Wicker
In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 large onion, chopped
- 4 celery ribs, sliced
- 2 medium carrots, sliced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon pepper
- 3 cans (14-1/2 ounces each) chicken broth, divided
- 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
- 6 ounces uncooked tricolor spiral pasta
- 1/4 cup all-purpose flour
German Chocolate Bars
By Cindy_Wicker
Place cake mix in a large bowl; cut in butter until crumbly
- 1 package (18-1/4 ounces) German chocolate cake mix
- 2/3 cup cold butter, cubed
- 1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
- 1 can (15 ounces) coconut-pecan frosting
- 1/4 cup milk
Black Eyed Pea Salad
By Cindy_Wicker
Instructions Whisk the vinegar, oil, garlic, sugar, pepper, salt, and hot pepper sauce in a large bowl
- 2 Tbsp apple cider vinegar
- 2 tsp olive oil
- 1 clove(s) (medium) garlic clove(s), minced
- 1/2 tsp sugar
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp table salt
- 1/8 tsp hot pepper sauce, about 4 drops
- 15 1/2 oz Eden Organic Black Eyed Peas, rinsed and drained, or other brand
- 1 medium uncooked red onion(s), diced
- 1 medium green pepper(s), seeded and diced
- 1 medium sweet red pepper(s), seeded and diced
- 2 rib(s) (medium) uncooked celery, diced
- 1 leaf/leaves (large) lettuce, red or green variety
Super-Simple Garlic Broccoli
By Cindy_Wicker
In a Dutch oven, bring 1/2 in
- 13 cups fresh broccoli florets (about 2-1/2 pounds)
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
Meaty Pasta Casserole
By Cindy_Wicker
Cook pasta according to package directions
- 1 package (16 ounces) penne pasta
- 1 pound ground beef
- X
- Kick-up the flavor
- With Johnsonville Italian Sausage.
- Featured Sponsor
- 1 pound bulk Italian pork sausage
- 1-3/4 cups sliced fresh mushrooms
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 cans (14-1/2 ounces each) Italian diced tomatoes
- 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
- 1 jar (16 ounces) chunky mild salsa
- 1 package (8 ounces) sliced pepperoni, chopped
- 1 cup (4 ounces) shredded Swiss cheese, divided
- 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
- 1-1/2 cups shredded Parmesan cheese, divided
- 1 jar (24 ounces) three-cheese spaghetti sauce
Brunswick Stew
By Cindy_Wicker
Mix all together and simmer 3-4 hours
- 4 lb. beef, cooked and de-boned
- 2 chickens, cooked and de-boned
- 4 lb. pork, cooked and de-boned
- 3 lb. onions
- 2 large cans corn
- 5 lb. potatoes, chopped
- 2 quart tomatoes
- 1 large can tomato juice
- 2 quarts broth
- 1/2 bottle Tabasco
- 2 sticks butter
- 1/4 cup vinegar
- 2 tbsp. salt
- 1 tbsp. pepper
Chili Mac
By Cindy_Wicker
Brown ground beef and onions
- 1 lb. ground beef
- 1/4 cup dried minced onion
- 2 (14.5 oz.) cans stewed tomatoes
- 1 tsp. salt
- 1 tsp. chili powder
- 1/4 tsp. pepper
- 1/4 tsp. sugar
- 1 cup uncooked macaroni
Buttermilk Blueberry Muffins
By Cindy_Wicker
In a large bowl, combine the first six ingredients
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground nutmeg
- 1 cup blueberries
- 1 cup nonfat vanilla yogurt
- 1 cup buttermilk
Holiday English Toffee
By Cindy_Wicker
Toast nuts by placing in a single layer on pan
- 1 cup butter
- 1 cup sugar
- 3 tsp. water
- 1 tsp. vanilla
- 12 oz. chocolate chips
- 1/3 cup toasted pecans
Mexican Veggies
By Cindy_Wicker
Place 1 in. of water in a small saucepan; add zucchini and corn
- 1 medium zucchini, diced
- 1/2 cup fresh or frozen corn
- 1/2 cup salsa or picante sauce