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Recipes
White Chicken Chili
By Cindy_Wicker
Heat oil in a dutch oven over medium high heat
- 1 tbsp. olive oil
- 1-1/2 cups chopped onion
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 (14 oz.) can fat free chicken broth
- 2 (15.8 oz.)cans Great Northern beans, rinsed and drained
- 1/4 tsp. freshly ground black pepper
- 2 cups chopped cooed chicken breast
Super Brownies
By Cindy_Wicker
In a large saucepan, melt butter with sugar over medium heat
- 1/2 cup butter, cubed
- 1-1/2 cups sugar
- 4-2/3 cups (28 ounces) semisweet chocolate chips, divided
- 3 tablespoons hot water
- 4 eggs
- 5 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups coarsely chopped macadamia nuts or pecans, divided
Neiman Marcus Cookies
By Cindy_Wicker
Measure oatmeal and blend in a blender to a fine powder
- 2 cups butter
- 4 cups flour
- 2 tsp. soda
- 2 cups sugar
- 5 cups blended oatmeal
- 24-oz. chocolate chips
- 2 cups brown sugar
- 1 tsp. salt
- 1 8 oz. Hershey Bar (grated)
- 4 eggs
- 2 tsp. baking powder
- 2 tsp. vanilla
- 3 cups chopped nuts (your choice)
Mustard Vinagrette
By Cindy_Wicker
In a small bowl, combine salt, pepper, mustard, lemon juice, vinegar, honey and water
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 2 tsp Dijon mustard, whole-grain preferred
- 4 tsp fresh lemon juice
- 2 tsp white wine vinegar
- 1 tsp honey
- 1/4 cup(s) water
- 4 Tbsp olive oil
Apple Crisp
By Cindy_Wicker
In a bowl, combine first four ingredients
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, softened
- 4 cups chopped peeled apples
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- Vanilla ice cream, optional
Creamy Spinach Casserole
By Cindy_Wicker
In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended
- 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1/2 cup fat-free milk
- 1/2 cup grated Parmesan cheese
- 4 cups herb seasoned stuffing cubes
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Slow Cooker Enchiladas
By Cindy_Wicker
In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain
- 1 pound ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can (16 ounces) pinto or kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/3 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 6 flour tortillas (6 inches)
Cappuccino Mix
By Cindy_Wicker
Combine all ingredients; mix well
- 1 cup powdered nondairy creamer
- 1 cup instant chocolate drink mix
- 2/3 cup instant coffee granules
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Butterscotch Peanut Bars
By Cindy_Wicker
Line a 15-in. x 10-in. x 1-in
- TOPPING:
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 cups salted peanuts
- 1 package (10 to 11 ounces) butterscotch chips
- 1/2 cup light corn syrup
- 2 tablespoons butter
- 1 tablespoon water
Praline Topped Apple Bread
By Cindy_Wicker
In a large bowl, mix the flour, baking powder, baking soda and salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 2 eggs
- 3 teaspoons vanilla extract
- 1-1/2 cups chopped peeled Granny Smith apples
- 1-1/4 cups chopped pecans, toasted, divided
- 1/2 cup butter, cubed
- 1/2 cup packed brown sugar