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Recipes
Peanut Butter Pie
By Cindy_Wicker
In a small bowl, combine cookie crumbs and sugar; stir in butter
- FILLING:
- 1-1/4 cup chocolate cookie crumbs (20 cookies)
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- Grated chocolate or chocolate cookie crumbs, optional
Caramels
By Cindy_Wicker
Melt butter. Add milk. Stir in sugar
- 2 sticks butter
- 1 large can evaporated milk
- 4 cups sugar
- 1/2 cup white corn syrup
- 2 tsp vanilla
Green Olive Tapenade
By Cindy_Wicker
In a food processor, combine the first seven ingredients; cover and process until smooth
- 1/3 cup olive oil
- 1-1/2 teaspoons lemon juice
- 2 anchovy fillets
- 1 garlic clove, peeled
- 1/4 teaspoon pepper
- Dash sugar
- Dash salt
- 2 cups pimiento-stuffed olives
- 14 slices French bread (1/2 inch thick), toasted
Granola to Go Bars
By Cindy_Wicker
Combine oats and almonds in a 15-in
- 3-1/2 cups quick-cooking oats
- 1 cup chopped almonds
- 1 egg, lightly beaten
- 2/3 cup butter, melted
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup sunflower kernels
- 1/2 cup flaked coconut
- 1/2 cup chopped dried apples
- 1/2 cup dried cranberries
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
Spicy Chicken and Rice
By Cindy_Wicker
Place chicken in a 4- or 5-qt
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
- 2 medium green peppers, chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chipotle pepper
- 6 cups cooked brown rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1/2 cup reduced-fat sour cream
Hazelnut Crescent Rolls
By Cindy_Wicker
Unroll crescent roll dough; separate into triangles
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/2 cup chocolate hazelnut spread, warmed
- 1/3 cup chocolate-covered English toffee bits
- Confectioners' sugar
Light Sweet Potato Casserole
By Cindy_Wicker
Place sweet potatoes in a large saucepan or Dutch oven; cover with water
- 3 pounds sweet potatoes, peeled and cut into chunks
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Barbeque Sauce for Pork
By Cindy_Wicker
Mix all ingredients and bring to boil
- 1/2 cup vinegar
- 1/2 cup ketchup
- 1 stick butter
- 1 medium onion, grated
- 1 tsp. salt
- 1 tbsp. black pepper
- 1/4 tsp. red pepper
- 1/2 tsp. garlic salt
Scrambled Egg Muffins
By Cindy_Wicker
In a large skillet, cook the sausage over medium heat until no longer pink; drain
- 1/2 pound bulk pork sausage
- 12 eggs
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
Jalapeño Monkey Bread
By Cindy_Wicker
Saute onion in butter. Cool then mix will all other ingredients except biscuits
- 3 cans (7.5 oz.) refrigerated biscuits, not flaky
- 1 medium onion, chopped
- 1-1/2 sticks butter
- 2 tbsp. Jalapeño peppers, chopped
- 1 jar (2 oz.) pimentos, chopped
- 1 cup Parmesan cheese, grated
- 1/2 lb. bacon, fried and crumbled