Judycakes' profile page
Recipes
Chicken Club Brunch Ring
By Judycakes
Jill/ Pampered Chef
- 1 c mayo
- 2 T Dijon mustard
- 2 T fresh parsley, snipped
- 1 T onion, finely chopped
- 2 cans (10-oz) chunk white chicken, drained & flaked
- 6 slices bacon, fried & chopped
- 1 c (4oz) finely shredded Swiss cheese-divided
- 2 8-oz crescent rolls
- 1-2 plum tomatoes, sliced thin
- Optional
- 1 med red bell pepper
- 2 c shredded lettuce
Sponge Cake
By Judycakes
Inez
- 1 1/4 c cake flour
- 1 1/2 c sugar, divided
- 1/2 tsp baking powder
- 6 egg whites, white separated
- 1/2 tsp salt
- 1 tsp cream of tartar
- 1/4 c cold water
- 1 tsp lemon extract
Springtime Pea Salad
By Judycakes
In a large bowl, combine peas, celery, cauliflower and onions
- 1 package (10 ounces) frozen peas, thawed
- 2 celery ribs, thinly sliced
- 1 cup small cauliflowerets
- 3 green onions, thinly sliced
- 1/2 cup ranch salad dressing
- 1/4 cup sour cream
- 4 bacon strips, cooked and crumbled
- 1/4 cup sunflower kernels
Coconut Peaks
By Judycakes
In saucepan, slowly heat butter till golden brown; gradually stir in sugar, coconut and cream
- 1/4 c butter
- 2 c sifted powdered sugar
- 3 c flaked coconut
- 1/4 c light cream
- 1 c chocolate chips
- 2 tsp shortening or butter
- 1/2 tsp vanilla ** ?
Beat 'N Eat Frosting
By Judycakes
Kathi Volden
- 1 c sugar
- 1 egg white
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 1/4 c boiling water
Savory Monkey Bread
By Judycakes
Combine Parmesan cheese, sesame seeds and basil; sprinkle one-third in the bottom and up the sides of a greased 12-...
- 1/4 cup grated Parmesan
- 3 tablespoon sesame seeds
- 1/2 teaspoon dried basil
- 1 package (30 ounces) froze roll dough (24 rolls)
- 1/4 cup butter or margarine, melted
- 2 tablespoons bacon bits, optional
Cheddar Tomato Dumplings
By Judycakes
In a large skillet, saute onion and green pepper in oil until tender
- DUMPLINGS:
- 2 tablespoons finely chopped onion
- 1 tablespoon finely chopped green pepper
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 can (28 ounces) diced tomatoes, undrained
- 1 tablespoon minced celery leaves
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
Fresh Blueberry Pie IV
By Judycakes
In a large saucepan, combine sugar, cornstarch, salt, and water
- 1 (9 inch) pie crust, baked
- 3/4 c white sugar
- 2 1/2 T cornstarch
- 1/4 t salt
- 2/3 c water
- 3 c fresh blueberries, divided
- 2 T butter
- 1 1/2 T lemon juice
- 1 1/2 T orange liqueur
- 2 c whipped cream
Spinach Dumplings
By Judycakes
In a skillet, saute onion in butter until tender
- TOPPING:
- 1 tablespoon finely chopped onion
- 6 tablespoons butter
- 3 packages (10 oz each) frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 1-1/2 cups all-purpose flour, divided
- 1/2 cup grated Parmesan cheese
- 3/4 teaspoon garlic salt
- 2 eggs, beaten
- 3 quarts water
- 3 tablespoons chicken bouillon granules
- 1/4 cup butter,melted
- 1/2 cup grated Parmesan cheese
Corn Salsa
By Judycakes
From Joie Lee
- 2 c frozen corn
- 1/2 c black beans
- 1 c fresh salsa
- 1/2 an onion
- 1 avocado
- juice of 1/2 lime
- 1/4 c fresh cilantro