Judycakes' profile page
Recipes
Popcorn Balls
By Judycakes
Keep popcorn warm in 250-degree oven
- 1 cup granulated sugar or firm y packed brown s gar
- 1/3 cup light or dark corn syru
- 1/3 , cup water
- l4 cup (1/2 stick) butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 quarts popped popcorn.
Beef on Rye Canapes
By Judycakes
In a medium bowl, combine beef, cream cheese, green onion, mace and 1/8 teaspoon ground black pepper
- 4 ounces deli-style roast beef, finely chopped
- 1/2 of an 8-ounce tub cream cheese
- 2 tablespoons finely chopped green onion
- 1/8 teaspoon ground mace
- 1/8 teaspoon ground black pepper
- 24 slices party rye bread Fresh herbs (oregano or basil), and/or sliced radishes, cucumber, green onion tops or olives (optional)
CHOCOLATE PECAN TORTE
By Judycakes
FROM KATHI VOLDEN
- 2 CUPS CHOCOLATE CRUMBS (19 OZ BOX NABISCO CHOCOLATE WAFERS)
- 1 STICK BUTTER
- 1 CUP PECAN PIECES
- 3 STICKS BUTTER
- 1 CUP FIRMLY PACKED BROWN SUGAR
- 2 8 OZ BRICKS CREAM CHEESE
- 1/2 CUP POWDERED SUGAR
- 1/3 CUP FIRMLY PACKED BROWN SUGAR
- 4 SQUARES SEMI-SWEET CHOCOLATE
- 1/3 CUP WHIPPING CREAM
Frothy Orange Drink
By Judycakes
Combine in blender, cover process until drink is thick and slushy
- 1 6-oz can frozen OJ concentrate, thawed
- 1 c water
- 1 c milk
- 1/2 c sugar
- 1 tsp vanilla
- 8-10 ice cubes
Popovers with Turkey Parmigiana Sauce
By Judycakes
Heat over to 450°. Generously grease six 6oz
- POPOVERS:
- 2 eggs
- 1 c flour
- 1 c milk
- 1/2 t salt
- PARMIGIANA SAUCE:
- 2 T flour
- 3 T butter
- 1/4 t salt
- 1/8 t pepper
- 1 2/3 c milk
- 1/2 c frozen peas
- 1/3 c grated Parmesan cheese
- 1/3 c mayo
- 3/4 t Worcestershire sauce
- 2 c. cut up cooked turkey or chicken
Fluffy Caramel Pie
By Judycakes
In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in
- FILLING:
- 1-1/2 cups crushed gingersnaps (about 30 cookies)
- 1/4 cup butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 28 caramels
- 1 cup milk
- Dash salt
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- Caramel ice cream topping and additional pecans, optional
Chicken & Asparagus Casserole
By Judycakes
From: Kathi Volden
- 2 c cooked chicken, cubed
- 1 14oz can asparagus
- 1 c shredded cheddar cheese
- 6 oz noodles, cooked
- 1 4oz can mushrooms, juice reserved
- 1 2oz jar pimento
- 1 c diced celery
- 1 8oz can sliced water chestnuts
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 c mayo
Raspberry Lemonade
By Judycakes
In a blender, combine lemonade concentrate, raspberries and sugar
- 2 cans (12 ounces each) frozen lemonade concentrate, thawed
- 2 packages (10 ounces each) frozen sweetened raspberries, partially thawed
- 2 to 4 tablespoons sugar
- 2 liters club soda, chilled
- Ice cubes
Lefse
By Judycakes
This recipe includes Jon's tips for making lefse on an electric lefse grill
- 6 cups riced potatoes, Russets preferred
- 3 Tablespoons melted organic butter
- 1 Teaspoon sea salt (Realsalt)
- 1.5 cups of organic unbleached flour, plus
Turkey Salad
By Judycakes
Mix
- DRESSING:
- Cooked diced turkey
- green peppers, diced
- onions, diced
- celery, diced
- grated carrots
- fresh peas
- apples
- sliced almonds
- 2/3 cream cheese
- milk
- 1/3 mayo
- dill
- garlic
- salt & pepper