Judycakes' profile page
Recipes
Spicy Cheeseburger Soup
By Judycakes
In a large saucepan, combine the first nine ingredients; bring to a boil
- 1-1/2 cups water
- 2 cups cubed peeled potatoes
- 2 small carrots, grated
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, minced
- 1 tablespoon beef bouillon granules
- 1/2 teaspoon salt
- 1 pound ground beef, cooked and drained
- 2-1/2 cups milk, divided
- 3 tablespoons all-purpose flour
- 8 ounces process American cheese, cubed
- 1/4 to 1 teaspoon cayenne pepper, optional
- 1/2 pound sliced bacon, cooked and crumbled
Ham Casserole
By Judycakes
Melt 1/4 c butter; stir in flour
- Cheese Sauce:
- 2 c diced, cooked ham
- 2 medium potatoes, cooked and sliced
- 16 oz canned green beans
- 1/4 c butter
- 1/4 c flour
- 2 c milk
- 1 c American cheese
- Crumb Mixture:
- 1 1/2 c bread crumbs
- 2 T butter
Chili Dip
By Judycakes
From Kathi Volden
- 2 cans Hormel Chili (no beans)
- green onions
- 1/2 lb (or more) grated Cheddar cheese
- 2 oz chopped green chili peppers
- 1/8-1/4 c hot sauce
Black Bottom Cupcakes
By Judycakes
To make the filling: Beat the cream cheese, sugar and egg together until smooth
- Filling:
- 8 ounces cream cheese at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 2 ounces mini chocolate chips
- dash salt
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup firmly packed light brown sugar
- 5 tablespoon unsweetened cocoa powder (natural)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white or cider vinegar (I used cider)
- 1 teaspoon vanilla extract
Italian Beef
By Judycakes
Place roast in slow cooker
- 3 lbs beef chuck roast
- 1 jar pepperoncini peppers
- 1 lg onion, coarsely chopped or sliced
- 1 pkg dry Au Jus mix
- 1 T dry Italian seasoning
Red, White 'n' Blue Salad
By Judycakes
In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water
- 1 package (3 ounces) berry blue gelatin
- 2 cups boiling water, divided
- 2-1/2 cups cold water, divided
- 1 cup fresh blueberries
- 1 envelope unflavored gelatin
- 1 cup heavy whipping cream
- 6 tablespoons sugar
- 2 cups (16 ounces) sour cream
- 1 teaspoon vanilla extract
- 1 package (3 ounces) raspberry gelatin
- 1 cup fresh raspberries
- Whipped topping and additional berries, optional
Strawberry Pear Gelatin
By Judycakes
Drain pears, reserving juice
- 1 can (29 ounces) pears
- 1 package (6 ounces) strawberry gelatin
- 1 package (8 ounces) cream cheese, cubed
- 1 carton (8 ounces) frozen whipped topping, thawed
- Mandarin oranges, optional
Lefse
By Judycakes
Audrey Nelson
- 6 c potatoes (riced)
- 3 T melted butter
- 1 tsp salt
- 1 1/2 c flour, plus
Raspberry Cream Cheese Coffee Cake
By Judycakes
In a large mixing bowl,combine flour and sugar
- Filling:
- 2-1/4 cups all purpose flour
- 3/4 cup sugar
- 3/4 cup cold butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 egg, beaten
- 1-1/2 teaspoons almond extract
- 1 package (8 ounces)
- 1/2 cup sugar
- 1 egg
- 1/2 cup raspberry jam (I used the simply fruit, spreadable fruit)
- 1/2 cup slivered almonds
Mom's Sandbakkels
By Judycakes
Opal Volden
- 1 c butter
- 1 egg
- 1/2 c powdered sugar
- 1/2 c sugar
- 2 1/2 c flour
- vanilla ( or half capful of almond extract)