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Recipes
Hearty Chicken Casserole
By Cindy_Wicker
In a large nonstick skillet coated with cooking spray, saute celery and onion in oil until tender
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1-1/2 teaspoons olive oil
- 3 cups cubed cooked chicken breast
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
Hot Crab Dip
By Cindy_Wicker
In a small bowl, combine milk and salsa
- 1/2 cup milk
- 1/3 cup salsa
- 3 packages (8 ounces each) cream cheese, cubed
- 2 packages (8 ounces each) imitation crabmeat, flaked
- 1 cup thinly sliced green onions
- 1 can (4 ounces) chopped green chilies
- Assorted crackers
Tomato Soup Spice Cake
By Cindy_Wicker
Preheat oven to 350 degrees
- frosting:
- 1 pkg spice cake mix
- 1 can (10-3/4 oz) condensed tomato soup
- 1/2 cup water
- 2 eggs
- 2 pkg (3 oz each) cream cheese
- 1 lb powdered sugar
- 1/2 tsp vanilla
Slow Cooked Lasagna
By Cindy_Wicker
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 jar (26 ounces) herb and garlic pasta sauce
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 1 carton (15 ounces) ricotta cheese
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 no-cook lasagna noodles
- 2 tablespoons shredded Parmesan cheese
Jalapeno Potato Salad
By Cindy_Wicker
Place the potatoes in a large saucepan and cover with water
- 6 medium red potatoes, peeled and cubed
- 2 celery ribs, chopped
- 2 hard-cooked eggs, chopped
- 1/4 cup chopped onion
- 2 small jalapeno peppers, seeded and chopped
- 1/4 cup mayonnaise
- 3 tablespoons spicy brown mustard
- 3 teaspoons hot pepper sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
Devil's Food Cake with Chocolate Fudge Frosting
By Cindy_Wicker
In a microwave, melt chocolate; stir until smooth
- FROSTING:
- 3 ounces unsweetened chocolate, chopped
- 1/2 cup butter, softened
- 2-1/4 cups packed brown sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup water
- 1 cup (8 ounces) sour cream
- 1/2 cup butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 3-3/4 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
Gold Drops
By Cindy_Wicker
Spread peanut butter on Ritz crackers
- 24 Ritz crackers
- 1 cup smooth peanut butter
- 2 cups butterscotch chips
Soft Chocolate Chip Cookies
By Cindy_Wicker
Beat together butter, sugar, brown sugar, pudding mix, baking soda and vanilla
- 1 cup butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar, packed
- 3.5 oz. pkg. vanilla instant pudding
- 1 tsp. baking soda
- 1 tsp. vanilla
- 2 eggs
- 2 1/2 cups flour
- 2 cups chocolate chips
- 1 cup nuts
Slow Cooked Enchilada Dinner
By Cindy_Wicker
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 can (15 ounces) ranch-style beans (pinto beans in seasoned tomato sauce)
- 1 can (10 ounces) diced tomatoes with mild green chilies, undrained
- 1/4 cup chopped green pepper
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 6 flour tortillas (6 inches)
Creole Steaks
By Cindy_Wicker
In a large skillet, saute the onion, green pepper, celery in 2 tablespoons oil or until crisp-tender
- 1 large onion, chopped
- 1/4 cup chopped green pepper
- 1/4 cup chopped celery
- 4 tablespoons canola oil, divided
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 1/4 teaspoon hot pepper sauce
- 1 tablespoon lemon juice
- 4 beef cubed steaks (4 ounces each)
- Additional salt and pepper