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Recipes
Peanut Butter Fudge
By Cindy_Wicker
Combine sugar, butter and milk
- 3 cups sugar
- 3/4 cup (1 1/2 sticks) butter
- 1 small can evaporated milk
- 1 (18 oz.) jar peanut butter
- 1 (7 oz.) jar marshmallow cream
- 1 tsp. vanilla
- chopped nuts
Ultimate Turtle Brownies
By Cindy_Wicker
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- 36 caramels, unwrapped (from 14 oz bag)
- 3 tablespoons whipping cream
- 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag)
- 2/3 cup coarsely chopped pecans
Chocolate Covered Cherries
By Cindy_Wicker
Combine melted butter and sugar
- Chocolate Dip:
- 1/4 lb. butter, melted
- 2 boxes powdered sugar
- 1 can Eagle Brand milk
- 1/4 tsp, salt
- 12 oz. chocolate chips
- 3/4 stick paraffin
- 5 1/2 (10 oz.) jars maraschino cherries
Polka Dot Cookie Bars
By Cindy_Wicker
In a mixing bowl, cream butter and sugars
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1/2 tsp. almond extract
- 2-1/4 cup plain flour
- 1/3 cup cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 pkg. (12 oz.) vanilla or white chips, diided
Banana Walnut Pancakes
By Cindy_Wicker
In bowl, combine flour, sugar, baking powder, baking soda and salt
- 1 cup flour
- 2 tbsp. sugar
- 2-1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup milk
- 3 tbsp. unsalted butter, melted
- 1 large egg, lightly beaten
- 1 over ripe banana, mashed (about 1/2 cup)
- 1/2 cup chopped walnuts
- vegetable oil
Tomato Basil Soup
By Cindy_Wicker
In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tende...
- 4 medium carrot, finely chopped
- 1 large onion, finely chopped
- 1/4 cup butter, cubed
- 1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
- 1 can (29 ounces) tomato puree
- 5 teaspoons dried basil
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 can (12 ounces) fat-free evaporated milk
Sweet Raspberry Muffins
By Cindy_Wicker
In a large bowl, combine biscuit mix and sugar
- GLAZE:
- 2 cups biscuit/baking mix
- 2 tablespoons sugar
- 1/4 cup cold butter, cubed
- 2/3 cup 2% milk
- 1/4 cup raspberry jam
- 1/2 cup confectioners' sugar
- 2 teaspoons warm water
- 1/4 teaspoon vanilla extract
Black Bean Chicken Enchilada
By Cindy_Wicker
Preheat oven to 350. Combine first 3 ingredients
- 3 (8 oz) cans no salt tomato sauce
- 1/2 cup salsa
- 1 tsp ground cumin
- 3 cups chopped cooked chicken breast
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4.5 0z) can chopped green chilies, undrained
- 12 (5") corn tortillas
- 1 cup (4 oz) reduced fat shredded sharp Cheddar cheese
- 1 cup (4 oz) reduced fat shredded Monterey Jack cheese
- 3/4 cup reduced fat sour cream
- 1/2 cup chopped green onions
Chicken Stuffed Tomatoes
By Cindy_Wicker
Cut a thin slice off the top of each tomato
- 4 medium tomatoes
- 2-3/4 cups cubed rotisserie chicken
- 1/2 cup shredded carrot
- 1/4 cup chopped green onions
- 1/3 cup mayonnaise
- 1/3 cup ranch salad dressing
- 1/4 cup chopped walnuts
Spinach Corn Bread Bites
By Cindy_Wicker
In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon garlic powder
- 2 eggs
- 1/2 cup blue cheese salad dressing
- 1/4 cup butter, melted
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup shredded cheddar cheese
- 1/2 cup finely chopped onion