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Recipes
Easy Lemon Curd Bars
By Cindy_Wicker
In a large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 jar (10 ounces) lemon curd
- 2/3 cup flaked coconut
- 1/2 cup chopped almonds, toasted
Blueberry Quick Bread
By Cindy_Wicker
In a large bowl, beat the egg, milk and oil
- VANILLA SAUCE:
- 1 egg
- 1 cup milk
- 3 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
Moist Bran Muffins
By Cindy_Wicker
In a large bowl, combine the bran and milk; let stand for 5 minutes
- 1/2 cup All-Bran
- 1/2 cup milk
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Judy’s Pound Cake
By Cindy_Wicker
Mix all together. Bake in tube pan for 1 ½ hours at 275 degrees
- 3 sticks butter
- 1 (8 oz.) pkg. cream cheese
- 6 eggs (have at room temperature, add one at a time)
- 3 cups sugar
- 3 cups plain flour
- 1 tsp. baking powder
- dash of salt
- 2 tbsp. vanilla
- 3 tbsp. lemon
Vegetable Frittata
By Cindy_Wicker
In an 8-in. ovenproof skillet, cook the bacon until crisp
- 4 bacon strips, cut into 1/2-inch pieces
- 2 cups frozen shredded hash browns, thawed
- 1 cup chopped fresh broccoli
- 1/2 cup chopped green pepper
- 1/2 cup chopped red onion
- 1/2 to 1 teaspoon dried rosemary, crushed
- 6 eggs
- 3 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
Mexican Chicken Soup
By Cindy_Wicker
Brown chicken breast. Use canned chicken and rice soup with water
- 3 cans chicken and rice soup
- 3 cans water
- 4 tbs. salsa
- 1 cup corn
- 1/2 cup chopped onion
- 1/2 bunch cilantro, chopped
- juice of 1/2 lemon
- 3/4 lb. chicken breast, cut in cubes
- 1/2 avocado
Slow 'n' Easy Barbecued Chicken
By Cindy_Wicker
In a small saucepan, combine the first 11 ingredients
- 1/4 cup water
- 3 tablespoons brown sugar
- 3 tablespoons white vinegar
- 3 tablespoons ketchup
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up and skin removed
- 4 teaspoons cornstarch
- 1 tablespoon cold water
Dump Cake
By Cindy_Wicker
Preheat oven to 350 degrees
- 1 can (20 oz.) crushed pineapple, undrained
- 1 can (21 oz.) cherry pie filling
- 1 pkg. yellow cake mix
- 1 cup chopped nuts
- 1/2 cup butter, sliced thin
Crispy Peanut Butterscotch Fudge Bars
By Cindy_Wicker
Make crust. Mist a 9 x 13 baking pan with nonstick cooking spray
- Crust:
- 4-1/2 tsp. unsalted butter
- 2 cups miniature marshmallows
- 1/4 cup creamy peanut butter
- 3 cups crisp rice cereal
- Fudge:
- 2 tbsp. unsalted butter
- 5 oz. can evaporated milk
- 1-1/2 cups sugar
- 1/4 tsp. salt
- 2 cups miniature marshmallows
- 1 cup butterscotch chips
- 3/4 cup creamy peanut butter
- 1 tsp.vanilla
- 1/4 cup cocktail peanuts, chopped
Sausage Pie
By Cindy_Wicker
Place sausages on a rack in a baking pan
- 16 fresh pork sausage links (about 1 pound)
- 1/2 medium green pepper, chopped
- 1/2 medium sweet red pepper, chopped
- 1 tablespoon canola oil
- 3 cups cooked long grain rice
- 4 to 5 medium tomatoes, peeled and chopped
- 1 package (10 ounces) frozen corn, thawed
- 1 cup (4 ounces) shredded cheddar cheese
- 2 tablespoons minced fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted