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Recipes
Kale with Bacon
By Cindy_Wicker
In a large saucepan, bring 1 in
- 2 bunches kale, trimmed and torn
- 8 bacon strips, diced
- 2 large onions, chopped
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Italian Mushrooms
By Cindy_Wicker
In a 3-qt. slow cooker, layer mushrooms and onion
- 1 pound medium fresh mushrooms
- 1 large onion, sliced
- 1/2 cup butter, melted
- 1 envelope Italian salad dressing mix
Lit’l Smokie Wraps
By Cindy_Wicker
Preheat oven to 375 degrees
- 1 pkg. Hillshire Farm Lit’l Smokies
- 2 (8 oz.) cans crescent rolls
- 3 tbsp. Dijon mustard
- 1/2 cup whole berry cranberry sauce
Spanish Spirals
By Cindy_Wicker
In a large skillet or Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups uncooked spiral pasta
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
Caramel Glazed Apple Cake
By Cindy_Wicker
In a large bowl, beat the sugar, oil, egg and vanilla until well blended
- GLAZE:
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped peeled tart apple
- 1/3 cup chopped walnuts
- 1/4 cup flaked coconut, chopped
- 1/3 cup packed brown sugar
- 3 tablespoons butter
- 1 tablespoon 2% milk
Creamy Chicken Rice Soup
By Cindy_Wicker
In a large saucepan, saute the onion, carrot, celery in oil until tender
- 1/2 cup chopped onion
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 tablespoon canola oil
- 1/2 teaspoon minced garlic
- 2 cans (14-1/2 ounces each) chicken broth
- 1/3 cup uncooked long grain rice
- 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 can (5 ounces) evaporated milk
- 1 package (9 ounces) frozen diced cooked chicken, thawed
Banana Cupcakes
By Cindy_Wicker
In a large bowl, cream shortening and sugar until light and fluffy
- 1/3 cup shortening
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup mashed ripe bananas (about 2 small bananas)
- 1-1/3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon confectioners' sugar
Hearty Lentil Soup
By Cindy_Wicker
In a Dutch oven, saute the celery, onion and garlic in butter until tender
- 2 celery ribs, thinly sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 6 cups water
- 1 can (28 ounces) diced tomatoes, undrained
- 3/4 cup dried lentils, rinsed
- 3/4 cup medium pearl barley
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1 cup thinly sliced carrots
- 1 cup (4 ounces) shredded Swiss cheese, optional
Fresh Summer Salsa
By Cindy_Wicker
In a large bowl, combine the first 12 ingredients
- 4 medium tomatoes, chopped
- 1 medium mango, peeled and chopped
- 1 medium ripe avocado, peeled and cubed
- 3/4 cup fresh or frozen corn, thawed
- 1/2 cup minced fresh cilantro
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup chopped red onion
- 1 jalapeño pepper, seeded and chopped
- 3 tbsp lime juice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/4 tsp salt
- baked tortilla chip scoops
Baked Eggs with Cheddar and Bacon
By Cindy_Wicker
Coat four 4-oz. ramekins with cooking spray; break an egg into each dish
- 4 eggs
- 4 tablespoons fat-free milk, divided
- 2 tablespoons shredded smoked cheddar cheese
- 2 teaspoons minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 bacon strips