Judycakes' profile page
Recipes
Cheddar Fondue
By Judycakes
In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until sm...
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, optional
- 1/4 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
- 1-1/2 cups milk
- 2 cups (8 ounces) shredded cheddar cheese
- Bread cubes, ham cubes, bite-size sausage and or broccoli florets
Fresh Blueberry Pie III
By Judycakes
Preheat oven to 375°. Prepare crust In a large bowl, combine flour, 1/4 t salt and 3 T sugar
- 1 c all-purpose flour
- 1/4 t salt
- 3 T white sugar
- 1/3 vegetable oil
- 1 1/2 T milk
- 2 c fresh blueberries
- 2 c frozen blueberries
- 1/4 t salt
- 3/4 c white sugar
- 1/4 c water
- 3 T cornstarch
- 1 T butter
- 1 T lemon juice
Mexican Quiche
By Judycakes
On floured pastry sheet roll pastry to 12" circle; place in 9" quiche pan
- 1 9-inch folded refrigerated unbaked piecrust
- 1/2 lb ground pork sausage
- 1/2 c sliced green onions
- 2 cloves garlic, minced
- 1 4-oz can diced green chili peppers, drained
- 8 oz American cheese, shredded (2cups)
- 2 T flour
- 1 c light cream or milk
- 1/2 tsp bottled hot pepper sauce
- 4 beaten eggs
Fruit Salad with Raspberry Vinaigrette
By Judycakes
In a blender, process raspberries until pureed
- 1 package (10 ounces) frozen sweetened raspberries, thawed and drained
- 1/3 cup seedless raspberry jam
- 2 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 1/2 cup olive oil
- 1/8 teaspoon salt
- Dash pepper
- Dash ground nutmeg
- Assorted fresh fruit
Pear Waldorf Pitas
By Judycakes
In a bowl, combine pears, celery ,grapes and walnuts
- 2 medium ripe pears, diced
- 1/2 cup thinly sliced celery
- 1/2 cup halved seedless red grapes
- 2 tablespoons finely chopped walnuts
- 2 tablespoons lemon yogurt
- 2 tablespoons mayonnaise
- 1/8 teaspoon poppy seeds
- 10 miniature pita pockets, halved
- Lettuce leaves
Warm Bacon Cheese Spread
By Judycakes
Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in
- 1 round loaf (1 pound) sourdough bread
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups (12 ounces) sour cream
- 2 cups (8 ounces) shredded cheddar cheese
- 1-1/2 teaspoons Worcestershire sauce
- 3/4 pound sliced bacon, cooked and crumbled
- 1/2 cup chopped green onions
- Assorted crackers
Zesty Mozzarella Chicken
By Judycakes
In a shallow bowl, combine egg white and milk
- 1 egg white, lightly beaten
- 2 tablespoons milk
- 1 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon each salt, pepper, garlic powder, cayenne pepper and dried oregano
- 8 boneless skinless chicken breast halves
- 1/4 cup butter
- 1 can (8 ounces) tomato sauce
- 1 teaspoon dried basil
- 1 cup (4 ounces) shredded mozzarella cheese
Lemon Fondue
By Judycakes
In a large heavy saucepan, combine the sugar, cornstarch and salt
- 1 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 4 cups water
- 1/2 cup butter, cubed
- 1/2 cup lemon juice
- 2 tablespoons grated lemon peel
- Strawberries, gingerbread and/or bite-size meringues
Ranch Ham Roll-Ups
By Judycakes
In a small bowl, beat cream cheese and salad dressing mix until smooth
- 2 packages (8 ounces each) cream cheese, softened
- 1 envelope ranch salad dressing mix
- 3 green onions, chopped
- 11 flour tortillas (8 inches)
- 22 thin slices deli ham
Raspberry Chicken Salad
By Judycakes
In a small bowl, combine spreadable fruit and vinegar; set aside 3/4 cup for dressing
- 1 cup 100% raspberry spreadable fruit
- 1/3 cup raspberry vinegar
- 4 boneless skinless chicken breast halves (4 ounces each)
- 8 cups torn mixed salad greens
- 1 small red onion, thinly sliced
- 24 fresh raspberries