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Recipes
Poppy Seed Lemonade Muffins
By Cindy_Wicker
In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt
- 2 cups all-purpose flour
- 9 tablespoons sugar, divided
- 4 teaspoons poppy seeds
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup thawed lemonade concentrate, divided
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 egg
Almost a Candy Bar
By Cindy_Wicker
Let dough stand at room temperature for 5-10 minutes to soften
- 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
- 4 chewy s'mores granola bars, chopped
- 1 package (10 to 11 ounces) butterscotch chips
- 2-1/2 cups miniature marshmallows
- 1 cup chopped walnuts
- 1-1/2 cups miniature pretzels
- 1 package (10 ounces) peanut butter chips
- 3/4 cup light corn syrup
- 1/4 cup butter, cubed
- 1 package (11-1/2 ounces) milk chocolate chips
Chocolate Truffles
By Cindy_Wicker
In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth
- 3 cups (18 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon vanilla extract
- Chopped flaked coconut, chocolate sprinkles, colored spinkles, baking cocoa and/or finely chopped nuts, optional
Oven Fries
By Cindy_Wicker
Cut each potato into 12 wedges
- 4 medium potatoes
- 1 tablespoon olive oil
- 2-1/2 teaspoons paprika
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
Daddy’s Brunswick Stew
By Cindy_Wicker
Put beef, chicken and pork in pan and cover with water
- 1 lb. roast beef
- 1/2 small fryer
- 3/4 lb. pork shoulder or loin
- 1 1/2 cups chopped potatoes
- 3/4 cups chopped onion
- 1 can tomatoes
- 1/2 cup corn
- 1 cup ketchup
- 1/2 cup canned milk
- 1/2 stick butter
- 2 1/2 tsp. salt
- 2 tbsp. pepper
- 2 tbsp. vinegar
- 1 cup hot water
Fudge Layer Cake
By Cindy_Wicker
Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside
- DATE CREAM FILLING:
- 3/4 cup butter, softened
- 2-1/4 cups sugar
- 3 eggs
- 1-1/2 teaspoons Spice Islands® pure vanilla extract
- 3 ounces semisweet chocolate, melted and cooled
- 3 cups cake flour
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1-1/2 cups water
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 egg, lightly beaten
- 1/2 cup chopped dates
- 1/2 cup chopped walnuts
- 1 teaspoon Spice Islands® pure vanilla extract
- FUDGE FROSTING:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 16 ounces semisweet chocolate, chopped
- 1/4 cup butter, cubed
Dressing and Gravy
By Cindy_Wicker
Make cornbread according to package
- 2 boxes Jiffy cornbread mix
- 1 (16 oz.) pkg. Pepperidge Farm bread stuffing mix
- 2 cans cream of celery soup
- 2 (14 oz.) cans chicken broth
- 1 medium onion chopped
- 1/2 cup celery, chopped
- 3 large eggs, slightly beaten
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. sage
- 1 tbsp. poultry seasonings
- 2 tbsp. butter
Chiles Rellenos Casserole
By Cindy_Wicker
Preheat oven to 350 degrees
- 6 large eggs
- 1 cup 2% reduced fat milk
- 2 tbsp. plain flour
- 1/4 tsp. paprika
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 2 cans (5.75 oz.) whole green chiles (drained and thinly sliced)
- 1 medium red pepper (cut into 1/4 inch pieces)
- 4 oz. extra sharp Cheddar cheese, shredded
- 1/2 cup packed fresh cilantro leaves (finely chopped)
Cake in a Cup
By Cindy_Wicker
Pour both cake mixes into a Ziplock bag and mix together
- 1 box Angel food cake mix
- 1 box any other cake mix
Baked Basil Fries
By Cindy_Wicker
In a large resealable plastic bag, combine the Parmesan cheese, oil, basil and garlic powder
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon dried basil
- 1/4 teaspoon garlic powder
- 4 medium red potatoes