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Recipes
Lemon Refresher Recipe
By Judycakes
In a large bowl, beat sugar and lemon juice on high speed for 3 minutes or until sugar is partially dissolved
- 1-1/2 cups sugar
- 1/3 cup lemon juice
- 2 cups milk
- 1 tablespoon lemon extract
- 1/2 teaspoon grated lemon peel, optional
- 2 liters lemon-lime soda, chilled
- Ice cubes
Pepper Poppers
By Judycakes
In a large bowl, combine the cheeses, bacon and seasonings; mix well
- 1 package (8 ounces) cream cheese, softened
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 6 bacon strips, cooked and crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 pound fresh jalapenos, halved lengthwise and seeded
- 1/2 cup dry bread crumbs
- Sour cream, onion dip or ranch salad dressing
Pistachio-Grapefruit Pie
By Judycakes
Combine crumbs, sugar, then butter
- Crust:
- 1 1/4 c graham cracker crumbs
- 1/4 c sugar
- 1/4 c butter, melted
- Filling:
- 1 can frozen grapefruit concentrate, thawed, undiluted
- 1 qt pistachio ice cream, softened
- 1 c heavy cream
- 1/2 t vanilla
- 2 T confectioners sugar
- Pistachios, chopped fine (optional)
5 Cheese Mac 'N Cheese
By Judycakes
Heat oven to 450°. Grease a 13 x 9 x 2-inch glass baking dish
- 1 box (16 ounces) cellentani or macaroni
- 1/4 pound bacon, diced
- 1 medium onion, diced
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 2 1/2 cups whole milk
- 2 cups heavy cream
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1 l/2 cups grated Fontina cheese
- 1/2 cup crumbled blue cheese
- 3/4 cup grated Gruyere cheese
- 3/4 cup grated white Cheddar
- 3/4 cup grated Parmesan
- 3 tablespoons chopped Italian parsley
- 1/4 cup bread crumbs
Broccoli-Hazelnut Bake
By Judycakes
In a large saucepan, bring 1 in
- 8 cups chopped fresh broccoli or 2 packages (10 ounces each) chopped frozen broccoli
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1-1/2 cups milk
- 2 teaspoons chicken bouillon granules
- 1 cup herb-seasoned stuffing mix
- 1/4 cup water
- 2/3 cup chopped hazelnuts or filberts, toasted
Garlic Beef
By Judycakes
In a medium bowl, combine the garlic, soy sauce, sesame oil, vinegar, sugar, and black pepper; set aside
- 8 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 pound flank steak, thinly sliced
- 1 pound fresh green beans, trimmed
- 1 medium bell pepper, cut into thin strips
Mexican Chip Casserole
By Judycakes
Saute onion in butter until transparent
- 3/4 Cup finely chopped onion
- 2 tablespoons butter
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon red pepper
- 1 package (8 ounces) tortilla chips, coarsely crushed
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 pound ground beef, cooked and drained
- 1 cup dairy sour cream
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
Chicken & Rice Casserole
By Judycakes
in 2-qt shallow baking dish mix soup, water, rice, paprika and pepper
- 1 can cream of mushroom soup
- 1 c water
- 3/4 c uncooked regular long grain rice
- 1/4 tsp paprika
- 1/4 tsp pepper
- 4 skinless, boneless chicken breast
Lemon Coconut Cake
By Judycakes
Preheat oven to 350 degrees F
- 1 box lemon cake mix
- 4 egg whites
- 1 & 1/4 cup water
- 1/2 cup unsweetened applesauce
- 1 small box instant lemon pudding mix
- 2 tsp lemon zest (about one medium-sized lemon)
- 1 box instant coconut pudding mix
- 1 cup cold fat-free milk
- 1/3 cup powdered sugar
- 4 ounces cream cheese, room temperature
- 8 ounces Whipped Cream
- Shredded coconut
Nutty Chicken Pita Sandwiches Recipe
By Judycakes
In a large bowl, beat the cream cheese, milk and lemon juice until smooth
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons milk
- 1 tablespoon lemon juice
- 2 cups cubed cooked chicken
- 1/2 cup chopped green pepper
- 2 tablespoons chopped green onions
- 1 teaspoon ground mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chopped walnuts
- 3 large pita breads, halved