Judycakes' profile page
Recipes
Dilly Pea Salad
By Judycakes
In a medium bowl, combine the first eight ingredients
- 1 cup (8 ounces) sour cream
- 4 teaspoons lemon juice
- 4 teaspoon sliced green onion
- 2 teaspoon sugar
- 1 teaspoon dill weed
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
- 2 packages (10 ounces each) frozen peas, thawed
Zucchini Cake
By Judycakes
In large bowl, combine dry ingredients; add oil and eggs, beat to mix
- Cake:
- 1 c oil
- 2 c sugar
- 4 eggs
- 2 c flour
- 2 c zucchini, grated
- 2 tsp baking powder
- 1 T baking soda
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 tsp cinnamon
- Frosting:
- 8 oz cream cheese
- 1 stick butter
- 1 tsp vanilla
- 2 c powdered sugar
Mountain Cookies
By Judycakes
In a large bowl, cream butter and sugar until light and fluffy
- FILLING:
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 package (3 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup finely chopped pecans
- 1/2 cup flaked coconut
- TOPPING: (1/2 of this is plenty)
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons water
- 1/2 cup confectioners' sugar
French Onion Soup
By Judycakes
In a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 minutes or until tender...
- 4 cups thinly sliced onions
- 1 garlic clove, minced
- 1/4 cup butter
- 6 cups water
- 8 beef bouillon cubes
- 1 teaspoon Worcestershire sauce
- 6 slices French bread (3/4 inch thick), buttered and toasted
- 6 slices Swiss cheese
Sour Cream 'N Dill Chicken
By Judycakes
Place chicken in a single layer in a 13-in
- 8 to 10 chicken pieces, skinned
- Pepper to taste
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 envelope dry onion soup mix
- 1 cup (8 ounces) sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped or 1 teaspoon dill weed
- 1 can (4 ounces) sliced
- mushrooms, drained
- Paprika
- Cooked wide egg noodles, optional
Dairy Delicious Dip
By Judycakes
In a small bowl, combine cream cheese, sour cream, sugars and syrup to taste; beat until smooth
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 to 2 tablespoons maple syrup
Fresh Blueberry Pie II
By Judycakes
Pour one pint blueberries into the baked pie shell Combine flour, butter, lemon juice and sugar
- 1 prepared 8 inch pastry shell, baked and cooled
- 2 pints fresh blueberries
- 1 T all-purpose flour
- 1 T butter
- 1 T lemon juice
- 1/2 c white sugar
Dilly Romaine Salad
By Judycakes
In a large salad bowl, toss the romaine, cucumber, tomatoes and onion
- CREAMY DILL DRESSING:
- 8 cups torn romaine
- 1 medium cucumber, sliced
- 1 cup halved cherry tomatoes
- 1 small red onion, sliced and separated into rings
- 1/2 cup evaporated milk
- 1/2 cup canola oil
- 3 tablespoons cider vinegar
- 2 teaspoons minced fresh dill
- 1/2 teaspoon onion salt
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/8 teaspoon white pepper
Sausage Lentil Soup
By Judycakes
In a Dutch oven, cook sausage over medium heat until no longer pink
- 1/2 pound Johnsonville® Mild Ground Italian Sausage
- 1 large onion, finely chopped
- 1 small green pepper, finely chopped
- 1 small carrots, finely chopped
- 1 large garlic clove, finely minced
- 1 bay leaf
- 2 cans (14-1/2 ounces each) chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 3/4 cup dried lentils, rinsed
- 1/4 cup country-style or regular Dijon mustard
Pear Sundae French Toast
By Judycakes
In a skillet, combine 1/4 cup brown sugar, 2 tablespoons butter and 1/4 teaspoon cinnamon; cook and stir until sug...
- 1/4 cup plus 3 tablespoons packed brown sugar, divided
- 6 tablespoons butter, divided
- 1-1/4 teaspoons ground cinnamon, divided
- 3 medium ripe pears, peeled and sliced (about 2-1/2 cups)
- 3 eggs, lightly beaten
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 6 slices French bread (1 inch thick)
- Ice cream