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Recipes
White Chocolate and Macadamia Brownies with Hot Fudge Sauce
By Judycakes
White Chocolate and Macadamia Brownies with Hot Fudge Sauce
- 1 c unbleached all purpose flour
- 1/4 tsp salt
- 2 large eggs, room temp
- 1/2 c sugar
- 7 oz imported white chocolate, chopped and melted
- 1/2 c unsalted butter, melted
- 1 tsp vanilla extract
- 1 c chopped toasted unsalted macadamia nuts (about 5 oz)
- 5 oz imported white chocolate, coarsely chopped
- Mrs. Richardson's Hot Fudge Sauce
Company Fruit Salad
By Judycakes
In a large bowl, combine the first six ingredients
- DRESSING:
- 4 medium golden Delicious apples, diced
- 4 medium Red Delicious apples, diced
- 2 cups seedless green grapes, halved
- 2 cups seedless red grapes, halved
- 1 can (20 ounces) pineapple chunks, drained
- 1 can (11 ounces) mandarin oranges, drained
- 1 package (3 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup sugar
Sloppy Joes (BBQ's)
By Judycakes
Jean Gronvold
- 6 lbs hamburger
- 1 lg onion, finely chopped
- 2 cans cream of mushroom soup
- 2 cans tomato soup
- 2 small bottles ketchup
- 1 small bottle Heinz chili sauce
- 1/2 t paprika
- salt & pepper to taste
Puff Pastry Chicken Bundles
By Judycakes
Cut a lengthwise slit in each chicken breast to within 1/2 in
- 8 boneless skinless chicken breast halves
- 1 t salt
- 1/2 t pepper
- 40 large spinach leaves
- 2 cartons (8oz each) spreadable chive and onion cream cheese
- 1/2 c chopped walnuts, toasted
- 2 sheets frozen puff pastry, thawed
- 1 egg
- 1/2 t cold water
Banana Bread
By Judycakes
Cream butter and sugar. Add beaten eggs and mashed bananas
- 1/2 c butter
- 1 c sugar
- 2 c flour
- 1 1/2 tsp baking powder
- 1/4 c sour cream
- 2 eggs, beaten
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 1/2 c bananas, mashed
- 1/2 c nuts
Cheddar Dill Muffins
By Judycakes
In a bowl, combine the first six ingredients
- 3-1/2 cups all-purpose flour
- 1 cup (4 ounces) shredded cheddar cheese
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 2 teaspoons dill weed
- 1 teaspoon salt
- 1-3/4 cups milk
- 2 eggs, lightly beaten
- 1/4 cup butter, melted
Ham and Vegetable Linguine
By Judycakes
Cook linguine according to package directions
- 1 package (8 ounces) linguine
- 1/2 pound fresh asparagus, cut into 1-inch pieces
- 1/2 pound fresh mushrooms, sliced
- 1 medium carrot, thinly sliced
- 1 medium zucchini, diced
- 2 cups julienned fully cooked ham
- 1/4 cup butter or margarine
- 1 cup whipping cream
- 1/2 cup frozen peas
- 3 green onions, sliced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- Dash each pepper and ground nutmeg
- Additional Parmesan cheese, optional
CHICKEN CORDON BLEU
By Judycakes
FROM KATHI VOLDEN
- 4 CHICKEN BREASTS COOKED AND DICED
- HAM TO LAYER 9 X 13 PAN
- SWISS CHEESE TO LAYER 9X13 PAN
- 1/2 CUP BUTTER
- 2 CUPS STUFFING MIX OR SEASONED CROUTONS
- 1 CAN CREAM OF CHICKEN SOUP
- 1/4 CUP WATER
- 3 TAB. DIJON MUSTARD
Alfredo Sauce
By Judycakes
On low heat, melt together cream, butter and cream cheese
- 1 pint heavy cream
- 1 stick butter
- 2 T cream cheese
- 3/4 c grated Parmesan cheese
- 1 tsp garlic powder
Almond Bear Claws
By Judycakes
In a bowl, toss butter with 3 cups flour until well coated; refrigerate
- 1-1/2 cups cold butter, cut into 1/2-inch pieces
- 5 cups all-purpose flour, divided
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups half-and-half cream
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 egg white
- 3/4 cup confectioners' sugar
- 1/2 cup almond paste, cubed
- 1 tablespoon water
- Coarse or granulated sugar
- Sliced almonds