Ingredients:
1 9" Pie Shell; Unbaked
3 Eggs
2 3/4 c Mashed Pumpkin
1 c + 3/4 tsp. Sugar
3/4 ts Salt
1/2 ts Cinnamon
3/4 ts Ginger
1/2 ts Cloves
2 1/4 c Evaporated Milk
Directions:
Beat eggs slightly. Add remaining ingredients and combine well.
Pour into pie shell and bake in a preheated 425 degree oven for 15 minutes.
Reduce heat to 350 degrees and cook an additional 55 minutes.
If you don't want to use store bought pie shell
click this link for pie shell recipes
Wednesday, November 25, 2009
Sunday, November 1, 2009
Blackberry Pie
Ingredients:
3 c Blackberries
1 Lemon
1 c water
2 tb Sugar
2 tb Flour
1/2 ts Butter
Crushed biscuits OR: Cake crumbs
Directions:
Add the blackberries and the juice of the lemon to a pot with 1 cup of water. Cook thoroughly, sugaring to taste.
When cold put into a pie dish and sprinkle with sugar and flour and add the butter.
Cover with the crushed biscuits and cook in a moderate to hot oven (350-400) for 30 minutes.
More Recipes
3 c Blackberries
1 Lemon
1 c water
2 tb Sugar
2 tb Flour
1/2 ts Butter
Crushed biscuits OR: Cake crumbs
Directions:
Add the blackberries and the juice of the lemon to a pot with 1 cup of water. Cook thoroughly, sugaring to taste.
When cold put into a pie dish and sprinkle with sugar and flour and add the butter.
Cover with the crushed biscuits and cook in a moderate to hot oven (350-400) for 30 minutes.
More Recipes
Thursday, October 15, 2009
Sugar Cookies
Servings 60
INGREDIENTS:
1 cup butter, softened
1 1/2 cups sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup granulated sugar for decoration
DIRECTIONS:
In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract.
Combine the flour, baking soda and cream of tartar; blend into the creamed mixture.
Cover and chill for at least two hours.
Preheat the oven to 375 degrees F (190 degrees C).
Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters.
Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Check Out My Other Great Recipes
INGREDIENTS:
1 cup butter, softened
1 1/2 cups sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup granulated sugar for decoration
DIRECTIONS:
In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract.
Combine the flour, baking soda and cream of tartar; blend into the creamed mixture.
Cover and chill for at least two hours.
Preheat the oven to 375 degrees F (190 degrees C).
Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters.
Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Check Out My Other Great Recipes
Friday, October 9, 2009
Italian Beef with Pasta
Italian Beef with Pasta-4 servings
Ingredients:
1 pound boneless beef round steak
Nonstick cooking spray
2 cups sliced fresh mushrooms
1 cup chopped onion (1 large)
1 cup coarsely chopped green sweet pepper
1/2 cup chopped celery (1 stalk)
2 cloves garlic, minced
1 14 1/2-ounce can tomatoes, undrained and cut up
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper (optional)
8 ounces dried whole wheat or regular spaghetti
2 tablespoons grated Parmesan cheese (optional)
Directions:
Trim fat from meat. Cut meat into 4 serving-size pieces. Lightly coat an unheated large skillet with cooking spray. Heat over medium heat. Add meat to skillet; cook each piece on both sides until brown. Remove meat from skillet.
Add mushrooms, onion, sweet pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Stir in undrained tomatoes, basil, oregano, and, if desired, crushed red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Simmer, covered, about 1 1/4 hours or until meat is tender, stirring occasionally. Meanwhile, cook spaghetti according to package directions.
Transfer meat to a serving platter. Spoon vegetable mixture over meat. Serve with spaghetti. If desired, sprinkle with Parmesan cheese.
Great idea for dessert:
Chocolate Cream Pie
Ingredients:
1 pound boneless beef round steak
Nonstick cooking spray
2 cups sliced fresh mushrooms
1 cup chopped onion (1 large)
1 cup coarsely chopped green sweet pepper
1/2 cup chopped celery (1 stalk)
2 cloves garlic, minced
1 14 1/2-ounce can tomatoes, undrained and cut up
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper (optional)
8 ounces dried whole wheat or regular spaghetti
2 tablespoons grated Parmesan cheese (optional)
Directions:
Trim fat from meat. Cut meat into 4 serving-size pieces. Lightly coat an unheated large skillet with cooking spray. Heat over medium heat. Add meat to skillet; cook each piece on both sides until brown. Remove meat from skillet.
Add mushrooms, onion, sweet pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Stir in undrained tomatoes, basil, oregano, and, if desired, crushed red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Simmer, covered, about 1 1/4 hours or until meat is tender, stirring occasionally. Meanwhile, cook spaghetti according to package directions.
Transfer meat to a serving platter. Spoon vegetable mixture over meat. Serve with spaghetti. If desired, sprinkle with Parmesan cheese.
Great idea for dessert:
Chocolate Cream Pie
Monday, September 28, 2009
Chicken Casserole
Chicken Casserole-4 servings
Ingredients: 6 cups water
1 1/3 cups dried bow tie or rotini pasta (6 ounces)
1 16-ounce package frozen pepper stir-fry vegetables
1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 1/4 cups fat-free milk
3 tablespoons light mayonnaise
1 teaspoon salt-free lemon-pepper seasoning
1 cup cubed cooked chicken breast (6 ounces
1/4 cup sliced green onions
Directions:
Preheat oven to 350°F. In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.
In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.
Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.
Mixed Veggies
Chocolate Pie
Ingredients: 6 cups water
1 1/3 cups dried bow tie or rotini pasta (6 ounces)
1 16-ounce package frozen pepper stir-fry vegetables
1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 1/4 cups fat-free milk
3 tablespoons light mayonnaise
1 teaspoon salt-free lemon-pepper seasoning
1 cup cubed cooked chicken breast (6 ounces
1/4 cup sliced green onions
Directions:
Preheat oven to 350°F. In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.
In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.
Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.
Mixed Veggies
Chocolate Pie
Tuesday, September 15, 2009
Coffee Cake Recipe
Coffee Cake
Ingredients:
2 cups brown sugar, packed
2 cups all-purpose flour
1/8 teaspoon salt
1 large egg
4 ounces butter, cold, cut in pieces
1 cup buttermilk or sour milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
Directions:
1. Preheat oven to 350°. Grease and flour an 8-inch square baking pan.
2. Combine flour, brown sugar, and salt in a mixing bowl; cut in butter until the mixture coarse crumbs form. Take out 1 cup of crumbs and put aside.
3. Combine egg, buttermilk, baking powder, baking soda and vanilla, whisk until smooth; stir into the remaining crumbs in bowl. Spread in the prepared baking pan.
4. Sprinkle reserved crumbs evenly over the batter. Bake for 30 minutes.
Enjoy this recipe and many more at Judi's Place
Ingredients:
2 cups brown sugar, packed
2 cups all-purpose flour
1/8 teaspoon salt
1 large egg
4 ounces butter, cold, cut in pieces
1 cup buttermilk or sour milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
Directions:
1. Preheat oven to 350°. Grease and flour an 8-inch square baking pan.
2. Combine flour, brown sugar, and salt in a mixing bowl; cut in butter until the mixture coarse crumbs form. Take out 1 cup of crumbs and put aside.
3. Combine egg, buttermilk, baking powder, baking soda and vanilla, whisk until smooth; stir into the remaining crumbs in bowl. Spread in the prepared baking pan.
4. Sprinkle reserved crumbs evenly over the batter. Bake for 30 minutes.
Enjoy this recipe and many more at Judi's Place
Thursday, September 10, 2009
Cherry Parfait Ice Cream Pie
Ingredients:
1 qt Vanilla ice cream; soften slightly
1 8" cookie crumb pie crust
1 can Cherry pie filling
Whipped cream topping (opt)
Directions:
In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust.
Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes.
Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust.
Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired.
Pie Shell
Camjam Blog
1 qt Vanilla ice cream; soften slightly
1 8" cookie crumb pie crust
1 can Cherry pie filling
Whipped cream topping (opt)
Directions:
In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust.
Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes.
Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust.
Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired.
Pie Shell
Camjam Blog
Tuesday, September 1, 2009
Peanut Butter Chip Cookies
Peanut Butter Chip Cookies
servings 30
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter flavored shortening
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 2/3 cups peanut butter chips
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients with a whisk.
Cream sugars, shortening, and vanilla.
Add eggs, one at a time. Beat well. Stir in chips.
Gradually add dry mixture, mixing well.
Drop by spoonful onto ungreased cookie sheet.
Bake for 8 to 10 minutes. Remove from pan to cool. Enjoy!
Judi's Place Recipes
Guestbook
servings 30
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter flavored shortening
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 2/3 cups peanut butter chips
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients with a whisk.
Cream sugars, shortening, and vanilla.
Add eggs, one at a time. Beat well. Stir in chips.
Gradually add dry mixture, mixing well.
Drop by spoonful onto ungreased cookie sheet.
Bake for 8 to 10 minutes. Remove from pan to cool. Enjoy!
Judi's Place Recipes
Guestbook
Tuesday, August 25, 2009
Deviled Eggs-12 servings
Ingredients:
1 doz eggs
1 stock of celery
1 sm onion
1T mustard
2T pickle relish*
2T miracle whip
salt & pepper
paprika
Directions:
Boil your eggs as you would normally.
When eggs cool remove shells and cut them in half. Scoop out the yolk and put it in a medium sized bowl, and place whites on tray or platter.
Cut your celery and onion very fine.
Mix in with your egg yolk and start adding your miracle whip, relish and mustard. The salt and pepper will be dependant upon individual taste.
Spoon yolk mixture back into individual egg whites filling each approximately even.
Sprinkle with paprika on top and you will have yourself a delicious batch of deviled eggs that everybody will want.
Individual taste vary with seasoning you can make adjustments to suit your needs.
* Try different variations sweet relish, dill relish or even hotdog relish.
Side Dish Recipe
Try more recipes at Judi's Place
Ingredients:
1 doz eggs
1 stock of celery
1 sm onion
1T mustard
2T pickle relish*
2T miracle whip
salt & pepper
paprika
Directions:
Boil your eggs as you would normally.
When eggs cool remove shells and cut them in half. Scoop out the yolk and put it in a medium sized bowl, and place whites on tray or platter.
Cut your celery and onion very fine.
Mix in with your egg yolk and start adding your miracle whip, relish and mustard. The salt and pepper will be dependant upon individual taste.
Spoon yolk mixture back into individual egg whites filling each approximately even.
Sprinkle with paprika on top and you will have yourself a delicious batch of deviled eggs that everybody will want.
Individual taste vary with seasoning you can make adjustments to suit your needs.
* Try different variations sweet relish, dill relish or even hotdog relish.
Side Dish Recipe
Try more recipes at Judi's Place
Monday, August 17, 2009
Texas-Style BBQ Beef Ribs
Servings: Serves 6-8
2 racks of beef back ribs (7 ribs per rack)
2 Tbsp. black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
1/2 tsp. ground cayenne pepper
Combine all spices. Rub over surface of ribs to coat well.
Preheat oven to 300?F.
Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges.
Bake at 300?F for 2 hours.
Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce.
Cut between ribs to serve.
http://judisplace.vndv.com/texasstylebbqbeefribs.html
2 racks of beef back ribs (7 ribs per rack)
2 Tbsp. black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
1/2 tsp. ground cayenne pepper
Combine all spices. Rub over surface of ribs to coat well.
Preheat oven to 300?F.
Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges.
Bake at 300?F for 2 hours.
Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce.
Cut between ribs to serve.
http://judisplace.vndv.com/texasstylebbqbeefribs.html
Thursday, August 13, 2009
Beef Fajitas-4 servings
Beef Fajitas-4 servings
Ingredients:
1 flank steak (1 pound)
1 Spanish onion (about 9 ounces), sliced
1 sweet red pepper, cored, seeded and sliced
1 clove garlic, finely chopped
1/4 cup fresh lime juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon salt
8 flour tortillas (8-inch), warmed
Pico de gallo (optional)
Directions:
Combine steak, onion and red pepper in shallow dish. Combine garlic, lime juice, oil, vinegar, cilantro, cumin and salt in small bowl. Pour over steak and vegetables; toss.
Cover and refrigerate for 1 to 2 hours.
Preheat broiler. Broil steak 6 inches from heat for 8 to 10 minutes on one side; turn over.
Add vegetables with remaining marinade. Broil 10 minutes more or until meat is done to desired doneness and vegetables are cooked.
Let meat stand 10 minutes. Cut diagonally against grain into thin slices.
Mound steak and vegetables into tortillas; fold and serve.
If desired, serve with pico de gallo.
Ingredients:
1 flank steak (1 pound)
1 Spanish onion (about 9 ounces), sliced
1 sweet red pepper, cored, seeded and sliced
1 clove garlic, finely chopped
1/4 cup fresh lime juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon salt
8 flour tortillas (8-inch), warmed
Pico de gallo (optional)
Directions:
Combine steak, onion and red pepper in shallow dish. Combine garlic, lime juice, oil, vinegar, cilantro, cumin and salt in small bowl. Pour over steak and vegetables; toss.
Cover and refrigerate for 1 to 2 hours.
Preheat broiler. Broil steak 6 inches from heat for 8 to 10 minutes on one side; turn over.
Add vegetables with remaining marinade. Broil 10 minutes more or until meat is done to desired doneness and vegetables are cooked.
Let meat stand 10 minutes. Cut diagonally against grain into thin slices.
Mound steak and vegetables into tortillas; fold and serve.
If desired, serve with pico de gallo.
Tuesday, August 11, 2009
BAKED TOMATOE
Ingredients:
1 med. sized tomatoe
Other seasonings to taste
1/2 tsp. chopped parsley
Salt & pepper
1/2 tsp. chopped onion
1/2 tsp. sage or chives
directions
1 med. sized tomatoe
Other seasonings to taste
1/2 tsp. chopped parsley
Salt & pepper
1/2 tsp. chopped onion
1/2 tsp. sage or chives
directions
Monday, August 10, 2009
Pineapple Upside Down Cake
Ingredients:
2 cups packed light brown sugar
1 1/2 sticks butter
1 can sliced pineapple, undrained
maraschino cherries
3 eggs
1 teaspoon vanilla
1 cup white sugar
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt
directions
2 cups packed light brown sugar
1 1/2 sticks butter
1 can sliced pineapple, undrained
maraschino cherries
3 eggs
1 teaspoon vanilla
1 cup white sugar
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt
directions
Peanut Butter Chip Cookies
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter flavored shortening
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 2/3 cups peanut butter chips
directions
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter flavored shortening
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 2/3 cups peanut butter chips
directions
Sunday, August 9, 2009
Welcome To Judi's Place.
I have put together a small collection of some of my favorite recipes from various cookbooks I have. I would like to share a few with you. Hopefully since you have made it this far I will have something of interest for you.
My site is free for you to use any of the recipes you wish. I am always willing to add more recipes if you have one you want to be added on my site. I will post a link with email address if you want to send in. I am asking for people to sign my guestbook, it is not required.
My site is free for you to use any of the recipes you wish. I am always willing to add more recipes if you have one you want to be added on my site. I will post a link with email address if you want to send in. I am asking for people to sign my guestbook, it is not required.
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