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Recipes
Garden-Fresh Taco Salad
By Judycakes
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1 pound ground turkey or beef
- 1 envelope taco seasoning, divided
- 1 large head lettuce, shredded
- 4 medium tomatoes, seeded and diced
- 1 medium onion, chopped
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup Miracle Whip
- 1 tablespoon salsa
- Leaf lettuce
- Crushed tortilla chips
Nut Filled Coffee Cake
By Judycakes
Opal Volden
- Cake:
- 1 1/2 c flour
- 2 tsp baking powder
- 3/4 c sugar
- 1 tsp vanilla
- 1/2 c milk
- t tsp salt
- 2 eggs
- Topping:
- 1/2 c brown sugar
- 2 tsp cinnamon
- 2 T melted butter
- 1 c nuts, chopped
Chicken with Lemon & Garlic
By Judycakes
Mix ingredients together (not chicken)
- a lot of garlic
- 8-12 lemons
- 1/4 c parsley
- several tsp water
- several tsp olive oil
- salt & pepper to taste
- 2 1/2 - 3 lb chicken parts
Nancy's Grape Salad
By Judycakes
Nancy Rogers
- 8 oz cream cheese
- 8 oz sour cream
- 1 c sugar
- 3 c green grapes
- 3 c red grapes
Fruit Pizza w/ Sugar Cookie
By Judycakes
For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup unsweetened pineapple juice
- 1/4 cup water
- 2 tablespoons lemon juice
- 4 ounces cream cheese, softened
- 1/4 cup confectioners' sugar
- 1-3/4 cups whipped topping
- 12 sugar cookies (3 inches)
- 1 cup fresh blueberries
- 1 cup chopped peeled kiwifruit
- 1/2 cup chopped fresh strawberries
Artichoke Dip
By Judycakes
May be baked & served immediately or served in a slow cooker
- 1/2 c spinach, well drained & chopped
- 1 can Progresso artichoke hearts, chopped
- 8 oz cream cheese
- 1/4 c grated Parmesan
- 1/4 c grated Romano
- 1/4-1/2 c grated Mozzarella
- 1/4 c mayo
- 1 t red pepper
- 1 clove garlic, minced (or a few dashes Tastefully Simple garlic)
- 1/2 t garlic salt
Krista's Chicken & Rice Casserole
By Judycakes
From: Krista Woodring
- 1 can cream of mushroom soupe
- 1 c water
- 3/4 c uncooked long grain rice
- 1/4 t paprika
- 1/4 t pepper
- 4 skinless, boneless chicken breast halves
Taco Salad Recipe
By Judycakes
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain
- 1 pound ground turkey or beef X Enhance the Flavor With Johnsonville Italian Sausage. Save Now >
- 1 envelope taco seasoning, divided
- 1 medium head iceberg lettuce, torn
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 large red onion, chopped
- 4 medium tomatoes, seeded and finely chopped
- 2 cups (8 ounces) shredded cheddar cheese
- 4 cups crushed tortilla chips (about 8 ounces)
- 1 bottle (8 ounces) Thousand Island salad dressing
- 2 tablespoons taco sauce
Chocolate Peanut Butter Cups
By Judycakes
Chocolate peanut butter cups made with healthy extra virgin coconut oil and butter, the healthy fats
- 1/4 cup Butter
- 1/4 cup Extra Virgin Coconut Oil
- 1/4 cup Peanut Butter
- 2-3 TBS Honey or Maple Syrup
- 1/2 cup Cocoa Powder
- 1 T Vanilla
Turkey Biscuit Potpie
By Judycakes
In a large saucepan coated with nonstick cooking spray, cook onion and garlic over medium heat until tender
- BISCUITS:
- 1 large onion, chopped
- 1 garlic clove, minced
- 1-1/2 cups cubed peeled potatoes
- 1-1/2 cups sliced carrots
- 1 cup frozen cut green beans,
- thawed
- 1 cup reduced-sodium chicken
- broth
- 4-1/2 teaspoons all-purpose flour
- 1 can (10-3/4 ounces) reducedfat
- condensed cream of
- mushroom soup, undiluted
- 2 cups cubed cooked turkey
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon dried oregano
- 2 tablespoons cold butter
- 7 tablespoons 1 % milk