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Recipes
Berry Granola Bars
By Cindy_Wicker
In a small bowl, cream butter and brown sugar until light and fluffy
- 2 tablespoons butter, softened
- 2 tablespoons brown sugar
- 1 egg
- 2 teaspoons corn syrup
- 1 teaspoon molasses
- 1/8 teaspoon vanilla extract
- 2/3 cup old-fashioned oats
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon baking soda
- 1/4 cup chopped pecans
- 2 tablespoons dried blueberries
- 2 tablespoons dried cranberries
Almond Cookies
By Cindy_Wicker
In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy
- 1 cup shortening
- 1/2 cup plus 3 tablespoons sugar, divided
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons sliced almonds
Cinnamon Muffins
By Cindy_Wicker
In a large bowl, cream shortening and sugar until light and fluffy
- TOPPING:
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/2 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 3 tablespoons butter, melted
Creamy Lemon Cake Bars
By Cindy_Wicker
In a large bowl, beat the cake mix, butter and egg until crumbly
- FILLING:
- 1 package lemon cake mix (regular size)
- 1/2 cup butter, softened
- 1 egg
- 1 can (16 ounces) lemon frosting
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
- 2 eggs
Chippy Blonde Brownies
By Cindy_Wicker
In a large bowl, cream butter and brown sugar until light and fluffy
- 6 tablespoons butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
- 1/2 cup chopped pecans
Black Eyed Pea Soup with Ham and Greens
By Cindy_Wicker
Heatt oil in large saucepan over medium heat
- 4 tbsp oil
- 2 medium onions, chopped
- 1/2 lb cooked ham, diced
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, minced
- 1 lb collard green, stems and ribs removed, chopped
- 1 (14-1/2 oz) can chicken broth
- 5 cups water
- 1 bay leaf
- 1/2 tsp crushed red pepper flakes
- 2 (16oz) cans black-eyed peas
- salt and pepper
- 2 tsp cider vinegar
Cookie Cupcakes
By Cindy_Wicker
In a large bowl, cream the butter and sugars until light and fluffy
- FILLING:
- 1/2 cup butter, softened
- 6 tablespoons sugar
- 6 tablespoons packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1 egg
- 1/8 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup chopped walnuts
BLT Dip
By Cindy_Wicker
In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon
- 1 cup (8 ounces) sour cream
- 1 cup mayonnaise
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup chopped seeded tomatoes
- 6 bacon strips, cooked and crumbled
- 1 tablespoon chopped green onion, optional
- Assorted crackers
Cranberry Chili Cream Cheese Spread
By Cindy_Wicker
Place cream cheese on a serving plate
- 2 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (4 ounces) chopped green chilies, drained
- 1 green onion, sliced
- 1 tablespoon lime juice
- 1/2 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- Assorted crackers
Easy Fried Rice
By Cindy_Wicker
Coat a nonstick pan with cooking spray
- 2 large eggs
- 1 cup carrots, shredded
- 1 cup scallions, sliced
- 3 cups cooked white rice
- 1/2 cup frozen green peas thawed
- 1/4 cup low sodium soy sauce