Cindy_Wicker's profile page
Recipes
Slow Cooked Pulled Pork
By Cindy_Wicker
Heat oil in a skillet over medium heat
- 1 tbsp. oil
- 3-1/2 to 4 lb. boneless pork shoulder roast
- 10-1/2 oz. can French onion soup
- 1 cup ketchup
- 1/4 cup cider vinegar
- 2 tbsp. brown sugar, packed
- 12 sandwich rolls, split
Chocolate Mayonnaise Cake
By Cindy_Wicker
Add 1 cup cold water and mix until smooth
- Sift together: Combine:
- 2 cups flour 1 cup mayonnaise
- 4 tbsp. cocoa 1 cup sugar
- 1/2 tsp. salt 1 tsp. vanilla
- 2 tsp. soda Mix with first mixture
Southwest Skillet Corn
By Cindy_Wicker
In a large nonstick skillet, saute red pepper and jalapeno in butter until tender
- 1 medium sweet red pepper, chopped
- 1 tablespoon finely chopped seeded jalapeno pepper
- 1 tablespoon butter
- 1-1/2 teaspoons ground cumin
- 1 package (16 ounces) frozen corn, thawed
- 1/3 cup minced fresh cilantro
Bacon Cheeseburger Pasta
By Cindy_Wicker
Cook pasta according to package directions
- 8 ounces uncooked penne pasta
- 1 pound ground beef
- 6 bacon strips, diced
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese
- Barbecue sauce and prepared mustard, optional
Fruit Smoothies
By Cindy_Wicker
In a blender, combine all ingredients
- 2 cups 2% milk
- 1 cup frozen unsweetened sliced peaches
- 1 cup frozen unsweetened strawberries
- 1/4 cup orange juice
- 2 tablespoons honey
Italian Sausage and Peppers
By Cindy_Wicker
In a Dutch oven, cook the sausage over medium heat until no longer pink; drain
- 3 pounds Italian sausage links, cut into 3/4-inch slices
- 4 medium green peppers, cut into thin strips
- 1 medium onion, thinly sliced and quartered
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons chicken broth
- 6 plum tomatoes, coarsely chopped
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon lemon juice
Makeover Green Olive Tapenade
By Cindy_Wicker
In a food processor, combine the first seven ingredients; cover and process until smooth
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon juice
- 2 anchovy fillets
- 1 garlic clove, peeled
- 1/4 teaspoon pepper
- Dash sugar
- 2 cups pimiento-stuffed olives
- 14 slices French bread (1/2 inch thick), toasted
Toffee Almond Sandies
By Cindy_Wicker
In a large bowl, cream butter and sugars until light and fluffy
- 1 cup butter, softened
- 1 cup sugar
- 1 cup confectioners' sugar
- 1 cup canola oil
- 2 eggs
- 1 teaspoon almond extract
- 3-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped almonds
- 1 package (8 ounces) milk chocolate English toffee bits
- Additional sugar
Slow Cooker Chocolate Butterscotch Lava Cake
By Cindy_Wicker
Spray 5-quart oval slow cooker with cooking spray
- 1 box dark chocolate cake mix
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 1 cup sour cream
- 1/3 cup butter or margarine, melted
- 1 teaspoon vanilla
- 3 1/4 cups milk
- 3 eggs
- 1 bag (8 oz) toffee bits
- 1 box (4-serving size) butterscotch instant pudding and pie filling mix
- 1 container (8 oz) frozen whipped topping, thawed
Cranberry Orange Cheesecake
By Cindy_Wicker
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- 1 cup finely chopped pecans
- 2/3 cup chocolate wafer crumbs
- 1/4 cup butter, melted
- 3 tablespoons brown sugar
- 2 packages (8 ounces each) cream cheese, softened
- 2 cartons (8 ounces each) Mascarpone cheese
- 1-1/4 cups sugar
- 2 tablespoons cornstarch
- 2 teaspoons orange juice
- 1 teaspoon orange extract
- 4 eggs, lightly beaten
- 3/4 cup whole-berry cranberry sauce
- 1/4 cup dried cranberries
- 1 tablespoon water
- 1/4 cup chocolate ice cream topping, warmed