Judycakes' profile page
Recipes
Asparagus Nut Stir-Fry
By Judycakes
In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes
- 1-1/2 pounds fresh asparagus spears, trimmed
- 2 tablespoons canola oil
- 1/4 cup thinly sliced sweet red pepper
- 1/4 cup coarsely chopped walnuts
- 1/4 teaspoon ground ginger
- 1 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
Cream Cheese Pesto Dip
By Judycakes
From: Kelsey Janzen
- 1 pkg cream cheese, softened
- 1 small tub basil pesto (or see homemade Pesto recipe)
- Mozzarella cheese
- 1 Roma tomato, diced
- Crusty Bread
Ham 'n' Cheese Omelet Roll Recipe
By Judycakes
A ham and cheese omelet roll the whole family can share for breakfast!
- 4 ounces cream cheese, softened
- 3/4 cup 2% milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 12 eggs
- 2 tablespoons Dijon mustard
- 2-1/4 cups shredded cheddar cheese, divided
- 2 cups finely chopped fully cooked ham
- 1/2 cup thinly sliced green onions
Caramel Frosting
By Judycakes
Melt butter in a 2 qt saucepan; stir in brown sugar and salt
- 1/2 c butter
- 1 c dark brown sugar, firmly packed
- 1/4 tsp salt
- 6 T milk
- 2 1/2 c unsifted powdered sugar
Cheese Surprise Casserole
By Judycakes
Brown together: hamburger, sausage, pepper, onion, and celery
- 1 lb hamburger
- 1/4 lb sausage
- 1/2 lg green pepper, diced
- 1 small onion, diced
- 1 stalk celery, diced
- ring or shell macaroni
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- cornflakes
Pecan-Pear Tossed Salad
By Judycakes
Press raspberries through a sieve, reserving juice
- SALAD:
- 2 tablespoons fresh raspberries
- 3/4 cup olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons plus 1 teaspoon sugar
- 1/4 to 1/2 teaspoon pepper
- 4 medium ripe pears, thinly sliced
- 2 teaspoons lemon juice
- 8 cups torn salad greens
- 2/3 cup pecan halves, toasted
- 1/2 cup fresh raspberries
- 1/3 cup crumbled feta cheese
Creamy Caramels
By Judycakes
Line an 8x8x2 inch pan with foil, extending foil over edges
- 3 cups whlpping cream
- 1/2 of a 14-0unce can of sweetened condensed milk (2/3 c)
- 2 cups sugar
- 2 cups light corn syrup
- 1/4 teas. salt
- 2 tsp vanilla
- 1 cup coarsely broken walnuts, optional
Popover Pancake
By Judycakes
Heat oven to 400°. Heat butter in a 10-inch ovenproof skillet or glass pie plate (1 0 by 1
- 2 T butter
- 1/2 cup all-purpose. flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 eggs
- 1 pint strawberries. sliced
- 1/4 c sugar
- Vanilla or orange-flavored yogurt - blended with whipped cream
Tomato Dill Soup
By Judycakes
Heat oil and butter in large pan
- 1/8 c vegetable oil
- 1/2 T butter
- 1 lg onion, minced
- 1 milliliter garlic, minced
- 4 lg tomatoes, peeled & chopped (drained little)
- 1/4 c flour
- 1 T tomato paste
- 3 c chicken broth, heated & strongish
- 1 c heavy cream
- salt & pepper
- 1/2 c fresh dill, chopped
Two-Bean Rice Salad
By Judycakes
In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well
- 3 cups cooked wild rice
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (10 ounces) frozen peas, thawed
- 1 cup sliced celery
- 1 medium onion, chopped
- 1 can (4 ounces) chopped green chilies
- 1/4 cup chopped fresh parsley or cilantro
- 1/2 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons water
- 3/4 teaspoon salt, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper