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Recipes
Basil Pesto
By Judycakes
From: Kelsey Janzen
- 2 c basil leaves
- 1/3 c pine nuts
- 3 medium garlic cloves
- dash of salt & pepper
- 1/2 c Parmesan cheese
- 1/2 c olive oil
Cherry Brie Tossed Salad
By Judycakes
In a small bowl, whisk the dressing ingredients; set aside
- DRESSING:
- 1 cup cider vinegar
- 1/2 cup sugar
- 1/4 cup olive oil
- 1 teaspoon ground mustard
- 1-1/2 teaspoons poppy seeds
- SALAD:
- 2 tablespoons butter
- 3/4 cup sliced almonds
- 3 tablespoons sugar
- 8 cups torn romaine
- 1 round (8 ounces) Brie cheese, rind removed and cubed
- 1 package (6 ounces) dried cherries
Touch of Spring Muffins
By Judycakes
In a large bowl, combine flour, sugar, baking powder and salt
- TOPPING:
- 2 cups all-purpose flour
- 12 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 cup sliced fresh strawberries
- 1/2 cup sliced fresh rhubarb
- 6 small fresh strawberries, halved
- 2 teaspoons sugar
Roquefort Pear Salad
By Judycakes
In a large bowl, combine the salad greens, pears, onions, cheese and almonds
- MUSTARD VINAIGRETTE:
- 10 cups torn salad greens
- 3 large ripe pears, peeled and cut into large pieces
- 1/2 cup thinly sliced green onions
- 4 ounces crumbled blue cheese
- 1/4 cup slivered almonds, toasted
- 1/3 cup olive oil
- 3 tablespoons cider vinegar
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- Pepper to taste
Fluffiest Ever Whipped Potatoes
By Judycakes
Cook potatoes. Place cut potatoes in colander
- 4 pounds russet potatoes, peeled and cut into 1-inch pieces
- 1 1/2 cups whole milk
- 8 T (1 stick) unsalted butter, cut into pieces
- 2 t salt
- 1/2 t pepper
Honey Rosemary Roasted Pecans
By Judycakes
Melt the butter in a saucepan and add salt and pepper
- 2 tablespoons butter
- 1 teaspoon flaky sea salt
- 1 ⁄3 teaspoon freshly ground pepper
- 2 cup pecan halves
- 3 stems rosemary
- 4 tablespoons honey
Sunny Citrus Cooler
By Judycakes
In a 1-gal. pitcher, combine pineapple juice, orange juice concentrate and lemonade concentrate
- 1 can (46 ounces) pineapple juice
- 2 cans (12 ounces each) frozen orange juice concentrate, thawed
- 3/4 cup thawed lemonade concentrate
- 6 cups ginger ale or white soda, chilled
- Orange slices, optional
Asparagus Ham Swirls
By Judycakes
In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well
- 16 fresh asparagus spears, trimmed
- 3 tablespoons Dijon mustard
- 16 thin slices fully cooked ham
- 16 slices process Swiss cheese
- 2 eggs, beaten
- 1 cup dry bread crumbs
- Canola oil
Hot Chicken Salad
By Judycakes
Combine ingredients except cheese & chips
- 4 c cooked chicken
- 2 c celery
- 1 c cream of chicken soup
- 1 1/2 c crushed potato chips
- 1 c grated cheese
- 4 hard cooked eggs
- 3/4 c Miracle Whip
- 1 T lemon juice
- 1 tsp chopped onions
Summer Veggie Salad
By Judycakes
In a large saucepan, bring 4 in
- DRESSING:
- 1 cup thinly sliced carrots
- 1 cup fresh green beans, cut into 2-inch pieces
- 1 cup fresh sugar snap peas
- 1 cup thinly sliced zucchini
- 1 cup thinly sliced yellow summer squash
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped sweet red pepper
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 6 tablespoons olive oil
- 4-1/2 teaspoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh parsley
- 1-1/2 teaspoons sugar
- 1 garlic clove, minced
- 1/8 teaspoon salt
- Dash pepper
- 1/4 cup shredded Parmesan cheese, optional