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Recipes

Muffuletta Olive Salad

Muffuletta Olive Salad

By

In a medium bowl, mix together the olives, garlic, capers, celery, Giardiniera, celery seed, oregano, basil, vinega...

  • 1 cup pimento-stuffed green olives, chopped
  • 1/2 cup drained Kalamata or black olives, chopped
  • 3 cloves garlic, crushed and chopped
  • 2 tbsp drained capers
  • 1 celery stalk, chopped
  • 1 cup Giardiniera, roughly chopped
  • 1/2 tsp celery seed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 3/4 tsp ground black pepper
  • coarse Kosher salt
4.3/5 (4 Votes)

Swirled Spice Loaves

Swirled Spice Loaves

By

In a bowl, combine the flour, sugar, baking powder and salt

  • 2 cups all-purpose flour
  • 1-1/3 cups sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 eggs
  • 1-1/4 cups heavy whipping cream
  • 2 tablespoons molasses
  • 3 teaspoons vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice
4.5/5 (2 Votes)

Roasted Brussels Sprouts

Roasted Brussels Sprouts

By

Preheat oven to 325 degrees

  • 2 lbs. Brussels sprouts, peeled, trimmed and halved
  • 4 cloves garlic, minced
  • 2 tbsp. olive oil
  • 1 tsp. red pepper flakes
  • salt and pepper to taste
4/5 (1 Votes)

Chocolate Chip Oatmeal Muffins

Chocolate Chip Oatmeal Muffins

By

In a large bowl, cream butter and sugar

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup applesauce
  • 1 cup rolled oats
  • 1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
5/5 (1 Votes)

Caramel Brownies

Caramel Brownies

By

In a large bowl, beat the sugar, cocoa, oil, eggs and milk

  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 cup canola oil
  • 4 eggs
  • 1/4 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped walnuts, divided
  • 1 package (14 ounces) caramels
  • 1 can (14 ounces) sweetened condensed milk
4.5/5 (2 Votes)

Peppermint Fudge

Peppermint Fudge

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Line the bottom and sides of an 8-in

  • Fudge Layer:
  • 1-1/2 teaspoons butter, softened
  • 2 ounces PHILADELPHIA® Cream Cheese, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped nuts
  • Peppermint Layer:
  • 2 ounces PHILADELPHIA® Cream Cheese, softened
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons 2% milk
  • 1/2 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candy
4.5/5 (15 Votes)

Peanut Butter Balls

Peanut Butter Balls

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Melt butter. Add peanut butter and sugar

  • 1 lb. butter
  • 1 quart peanut butter
  • 2 boxes powdered sugar
  • 1 cake paraffin
  • 3 small packages chocolate chips
0/5 (0 Votes)

Colorful Roasted Veggies

Colorful Roasted Veggies

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In a large bowl, combine the vegetables

  • 4 medium carrots, julienned
  • 1-1/2 pounds fresh asparagus, trimmed and halved
  • 1 large green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium red onion, sliced and separated into rings
  • 5 cups fresh cauliflowerets
  • 5 cups fresh broccoli florets
  • 1/4 to 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper
0/5 (0 Votes)

Crowned Beef Bake

Crowned Beef Bake

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In a large skillet, cook beef over medium heat until no longer pink; drain

  • 1 pound ground beef
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2.8 ounces) french-fried onions, crumbled, divided
  • 2 cups frozen mixed vegetables
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream, divided
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 1 egg, lightly beaten
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
0/5 (0 Votes)

Pretty Layered Salad

Pretty Layered Salad

By

In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese

  • DRESSING:
  • 5 cups torn fresh spinach
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1/2 cup grated carrot
  • 3 hard-cooked eggs, chopped
  • 5 cups torn romaine
  • 1 medium sweet red pepper, cut into rings
  • 1/2 cup salad croutons
  • 1/4 cup shredded Parmesan cheese
  • 6 tablespoons red wine vinegar
  • 1/4 cup water
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
0/5 (0 Votes)