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Recipes
Cauliflower Olive Salad
By Cindy_Wicker
In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired
- DRESSING:
- 5 to 6 cups cauliflowerets
- 1 cup chopped green pepper
- 1 cup pimiento-stuffed olives, sliced
- 1 can (4-1/4 ounces) chopped ripe olives, drained
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped red onion, optional
- 3 tablespoons lemon juice
- 3 tablespoons cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1/2 cup vegetable oil
7 Up Cake
By Cindy_Wicker
Mix well and add 10 oz. 7 up
- Topping:
- 1 yellow cake mix
- 1 pkg. pineapple or vanilla instant pudding mix
- 4 eggs
- 3/4 cup oil
- 2 eggs, beaten
- 1 tsp. flour
- 1 cup crushed pineapple, undrained
- 1 1/2 cups sugar
- 1 stick butter
Streusel Nut Coffee Cake
By Cindy_Wicker
In a large bowl, cream butter and 2 cups sugar until light and fluffy
- 1 cup butter, softened
- 2-1/2 cups sugar, divided
- 4 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups (16 ounces) sour cream
- 1/2 cup chopped walnuts
- 3 teaspoons instant chocolate drink mix
- 2 teaspoons ground cinnamon
Breakfast Crescent Casserole
By Cindy_Wicker
Unroll and place crescent rolls in the bottom of a 9 x 3 inch baking dish
- 1 pkg. crescent rolls
- 1 lb sausage
- 2 cups shredded Colby Jack cheese
- 2/3 cups milk
- 5 eggs
- salt and pepper to taste
Chicken Noodle Casserole
By Cindy_Wicker
Cook noodles according to package directions
- 2-1/2 cups uncooked yolk-free noodles
- 2 cups cubed cooked chicken breast
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/8 teaspoon garlic salt
- 1/8 teaspoon dried rosemary, crushed
- Dash pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (8 ounces) fat-free cottage cheese
- 3/4 cup shredded part-skim mozzarella cheese, divided
- 1/8 teaspoon paprika
Banana Split Bread
By Cindy_Wicker
In a large bowl, cream butter and sugar until light and fluffy
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 cup mashed ripe bananas (about 2 large)
- 3 tablespoons milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup chopped pecans
Orange Lemonade
By Cindy_Wicker
In a large saucepan, heat water and sugar until sugar is dissolved, stirring occasionally
- 2 quarts water
- 1 cup sugar
- 1 can (12 ounces) frozen orange juice concentrate, thawed
- 1 can (12 ounces) frozen lemonade concentrate, thawed
Italian Vegetable Salad
By Cindy_Wicker
In a large salad bowl, combine the first eight ingredients
- 5 cups fresh broccoli florets (1 large bunch)
- 5 cups fresh cauliflowerets (1 small head)
- 4 plum tomatoes, chopped
- 1 medium cucumber, peeled and sliced
- 1 medium sweet onion, thinly sliced
- 1 cup sliced fresh carrots
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/2 cup pimiento-stuffed olives
- 1 bottle (8 ounces) Italian salad dressing
- 1 bottle (8 ounces) creamy Italian salad dressing
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
Mediterranean Greek Salad
By Cindy_Wicker
In container with stopper or lid, combine oil, vinegar, oregano and seasonings
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 tsp chopped fresh oregano or 3/4 tsp dried
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 3 medium cucumbers, peeled and chopped
- 3 - 4 medium tomatoes, coarsely chopped
- 1 medium onion, thinly sliced and separated into rings
- 1 can (6 oz) Greek or ripe olives, drained and pitted
- 1 cup (4 oz) crumbled feta cheese
Sour Cream Cranberry Bars
By Cindy_Wicker
In a large bowl, cream butter and brown sugar until light and fluffy
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 cups quick-cooking oats
- 1-1/2 cups plus 2 tablespoons all-purpose flour, divided
- 2 cups dried cranberries
- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract