Butterfinger Cookies

Ingredients:

½ c Butter (room temperature)

2/3 c sugar

¾ c brown sugar

1 egg

1 tsp vanilla

1 ¼ c peanut butter (chunky or creamy)

1 c Flour

½ tsp Baking soda

1/4 tsp salt

5 funsize Butterfingers or 2 full size – crushed or chopped

Directions:

Preheat oven to 350*

Cream butter and sugars then add egg.

Add peanut butter and vanilla – mix until smooth

Add Butterfingers – mix gently

Roll into 1 inch ball, scoop with 1 inch scoop or drop 1 inch spoonfuls onto ungreased cookie sheet

Bake for 10-12 minutes until just browning at edges

Allow cookies to cool on baking sheet for 2 minutes before moving to cooling rack.

Makes 4dz cookies

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Blueberry Muffin Tops

Ingredients: 

1/2 c shortening
1/4 c butter
1 egg
1 c sugar
1 tsp vanilla
1 1/2 tsp lemon zest or 1 tsp lemon juice instead
2 tbsp milk
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 c fresh or frozen blueberries (no need to thaw)

Directions: 

Preheat oven to 375*.
In a large bowl, cream the shortening, butter, eggs, sugar, vanilla, lemon, and milk.
In a separate bowl combine the dry ingredients.
Add to Shortening mixture until just mixed. DON'T OVER MIX!
Fold in blueberries - be careful not to crush them.
The might be a little crumbly
Drop by teaspoonfuls (or 1 inch scoop) onto parchment or silicone mat baking sheet. Remember blueberries stick like crAAAAAAzy.
Bake for 12-15 minutes or until muffing tops are golden brown.
Cool on cookie sheet for 2 minutes before moving to a rack to cool.
Makes 3 dozen

Optional Glaze:

Ingredients:

1 1/2 tbsp butter
1 c powdered sugar
2 tbsp lemon juice

Directions:

Mix all ingredients together. Drizzle over cookies while they are still warm

A streusel topping would taste really good, too!

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Best Potato Salad

Ingredients:

10 fist sized red potatoes
10 eggs
1/4 tsp salt
1 1/2 c chopped sweet pickles Or relish
1 3/4 c mayonnaise
1 1/2 tbsp to 2 tbsp mustard
2 tbsp to 1/4 c dill pickle juice
1/2 c diced green or white onion
Salt & Pepper (to taste)

Directions:

Wash potatoes well and boil - with skins on until a knife cuts through the potatoes easily.
Drain, refill pan with cool water and set aside.
Put eggs in a 2 quart saucepan. Cover with water and add 1/4 tsp salt.
Cook eggs on high heat until water comes to a boil. Boil eggs for one minute.
Remove pan from heat, cover and let sit for 9 minutes.
Drain pan and refill with cool water. Repeat after 2 minutes.
When cool, peel the eggs.
Mix pickles, mayonnaise, mustard, pickle juice, onions, salt, and pepper together in small bowl.
Dice the cooled potatoes over the bowl directly.Sprinkle with extra salt and pepper and pickle juice to flavor the potatoes directly.
Dice the cooled eggs and add to the mixture.
Using a large spoon or rubber scraper to mix everything together.
Adjust flavors and thickness of sauce by adding more pickle juice.
Refrigerate until serving - serves 10-14.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Easy Crab Dip

Ingredients:

1 8oz cream cheese
1/4 cup cocktail sauce
1 4.25 oz can lump crab meat, or can of tiny shrimp or can of chicken
Lemon juice (to taste)
crackers
celery sticks
carrot sticks
cucumber sticks

Directions:
Place softened cream cheese in the middle of a medium sized dinner plate or platter.
Using the back of a spoon - spread the cream cheese evenly across the surface of the plate.
Cover with plastic wrap and let sit in fridge for 1-3 hours or in Freezer for 30 minutes.
Spread layer of cocktail sauce over the cream cheese.
Open canned meat, drain and use a fork to fluff it. Spread it evenly over the cocktail sauce.
Drizzle lemon juice over the crab for additional tastiness, being careful to not add too much!

Use crackers or veggie sticks to pick up the dip. YUM!

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Cherry Chocolate Chip Cookies

Ingredients:

3/4 c chopped maraschino cherries
1/2 c butter
1/2 c shortening (butter flavored is good)
1/2 c sugar
3/4 c sugar
1 tsp vanilla
3 tbsp reserved cherry juice
2 eggs
2 1/2 c flour
1 tsp salt
1/2 tsp baking powder
3/4 tsp baking soda
3/4 c mini white chocolate chips

Directions:

Preheat oven to 350*.
Chop cherries (reserve 1/4 cup of juice).
Cream butter & shortening. Add sugar and beat until fluffy.
Add vanilla, cherry juice and eggs.
Mix well.
Add flour, salt, baking powder and soda. Mix until combined
Add chopped cherries and chocolate chips. Mix until combined
Drop by rounded tsp (or 1 inch scoop) onto an ungreased cookie sheet.
Bake for 8-12 minutes or until the edges begin to brown, slightly.
The center of the cookie may appear to be uncooked but this is PERFECT for soft, delishy cookies!
Cool on pans for about 2 minutes before moving to cooling rack.
Makes about 3 dozen.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Triple-Berry Summer Salad

Ingredients:

3/4 c candied walnuts
1/3 c sugar
salt (to taste)
5 c (6-8oz) baby spinach
2 cups fresh berries of your choice (blackberries, boysenberries, blueberries, sliced strawberries, etc.)
1/2 c red onion (sliced thin)
1 c of your favorite sweet dressing - poppy seed, raspberry vinaigrette, etc.

Directions:

To candy walnuts: preheat frying pan on medium low heat. Add walnuts and cook for about 3 minutes, until you start to smell them. Stir constantly! Sprinkle sugar and a dash of salt over the nuts. Continue to stir quickly until the sugar melts. toss nuts until sugar is no longer grainy and nuts are coated in the melted sugar for about 5 minutes. Once the nuts are coated spread them out on a sheet of wax paper and let cool.
For the salad - toss together all of the ingredients (except the dressing). Add cooled walnuts and dressing - toss to coat and serve immediately.
Serves 6-8

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Easy Sausage Rolls

Ingredients:

1 lb sage sausage (can mix onions and peppers in with it)
1 pck puff pastry (defrosted)
mustard
1 egg yolk

Directions:

Brown sausage in skillet and then drain well.
Lay sheets of puff pastry on counter and cut into 12 rectangles. (6 per sheet of pastry).
Spread each rectangle with mustard and spoon 1/12 of the sausage into the center of each pastry rectangle.
Fold over and pinch edges together. Beat the egg yolk and brush over the tops of the rolls. Place rolls 2 inches a part on baking sheet.
Bake at 400* for 15-20 minutes or until tops are golden brown. Allow to cool slightly before eating, but best served warm.
Serves 12

Make it a great one!

Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, & B1), StepMother-In-Law to 2, Step Grandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :)
 Blessed, Happy & Satisfied!

Scrumptious Scones

Ingredients:

1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1/4 tsp cream of tartar
1 cup butter
1 egg

Directions:

Combine the sour cream and baking soda in a 2 cup bowl or measuring cup. The mixture expands so it needs extra space. Set it aside.
Whisk together dry ingredients in a large mixing bowl. Cut butter into dry ingredients using a pastry blender until mixture resembles course cornmeal. Add sour cream mixture and egg.
Mix until a soft dough forms - use your hands if necessary.
Turn dough onto a lightly floured surface. Knead it a few times. Then pat or roll it until 1 inch thick. Cut into circles or into triangles with a pizza cutter.
Place scones 2" apart on lightly greased baking sheet.
Glaze if desired
Bake at 350* for 20-25 minutes or until bottom edges are golden brown.
Makes 8-14 depending on the size of your scones.

GLAZE:
Ingredients:

1 egg
1 tbsp whipping cream

Directions:

Mix together the egg and cream. Brush on top of unbaked scones and bake as directed. Sprinkle cooked scones with powdered sugar. Set oven to broil, leaving oven rack in center position. Put the pan in the oven, keeping door open, and watch closely. Sugar takes 30-90 seconds to turn a golden brown. Remove from oven and serve while still warm.
If you want to freeze them: Bake them as directed. When cool, put in zip-top plastic bag - removing as much air as possible. To defrost, remove from freezer and let thaw at room temperature for 2 hours. Can reheat in microwave. 

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Wake Up Happy Breakfast Casserole

CASSEROLE:
Ingredients:

1lb sage sausage (or crispy bacon or ham)
8 eggs
1/2 tsp dry mustard
1 green pepper (diced)
1/2 tsp salt (less if using bacon or ham)
1/2 tsp pepper
1 1/2 cups cottage or ricotta cheese
1 cup shredded swiss cheese
1 cup shredded sharp cheddar cheese
4 cups frozen shredded hashbrowns
1/2 cup of your favorite veggie (corn, brocolli, onions, mushrooms, etc.)

Directions:
In a skillet, brown sausage or cook bacon until crispy; drain well. In a large bowl, combine the eggs, mustard, green pepper, and cottage/ricotta cheese.
Mix until eggs are slightly beaten.
Add in cheese and hashbrowns. Mix well.
Add in the remainder of meats and optional veggies.
Pour into a greased 9x13 baking dish.
Bake uncovered at 350* for 35-40 minutes. Just until center is well-set and edges are browned.
Let sit for 10 minutes before cutting.

Serves 8
(You can make it the night before - just add an additional 15 minutes to the cooking time.)
You can bake in muffin tins to make individual casseroles - perfect for brunch or guests or for a special occasion. Decrease the cooking to 25-35 minutes.


Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Tammy's Enchiladas

This is a really simple recipe that tastes delicious! My family loved it!

Ingredients:

1 can enchilada sauce (28oz) Red or Green or a combo of both
2 garlic cloves (crushed or grated)
Pepper, diced onion, etc. to taste
16oz of shredded cheese AND chicken (rotisserie, canned, etc.) or other meat of choice :)
1/2 tbsp taco seasoning (salt, pepper, garlic powder, onion powder, cumin and chili powder)
Vegetable oil to 'fry' corn tortillas
2 dz corn tortillas

Directions:

1. Lightly 'fry' tortillas until just soft
2. In a 9x13 casserole dish (or metal foil pan), place 1/4 of the sauce in pan.
3. Mix chicken, seasonings, garlic, cheese (onion) together. Place inside each tortilla an equal portion
4. Roll up and place on sauce in pan
5. Pack tightly together.
6. Pour remainder of sauce over top then sprinkle with about 1 cup of shredded cheese (to taste)
7. Bake in 425* oven for about 15-20 minutes. Until bubbly and melted

Make it a great one!! 
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Old Fashioned Iced Oatmeal Cookies

Old Fashioned Iced Oatmeal Cookies

Prep Time: 25 minutes    Cook Time: 11 minutes    Yield: About 2 1/2 dozen

Ingredients

·         1 1/2 cups old fashioned oats

·         2 cups all-purpose flour

·         2 tsp baking powder

·         1/2 tsp baking soda

·         1/2 tsp salt

·         1 1/2 tsp ground cinnamon

·         1/2 tsp ground nutmeg

·         1 cup butter, softened (I used salted)

·         3/4 cup granulated sugar

·         3/4 cup light-brown sugar

·         2 large eggs

·         2 tsp vanilla extract

Icing

·         2 cups powdered sugar

·         3 Tbsp milk

Directions

• Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.

• In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.

• Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

• In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.  

 Enjoy!! :)

• Make it a great one!!
  About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Step-Mother in law to two, Step-Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!! 

Chocolate-dipped Coconut Macaroons

Ingredients:

1 2/3 cups flaked sweetened coconut (do not pack)
1/3 cup sugar
3 tbsp flour
1/4 tsp salt
3 egg whites
1/4 tsp vanilla extract
1/4 tsp almond extract
Chocolate for dipping

Directions:

Mix coconut, sugar and salt together in a bowl. Set aside.
Beat egg whites in a small bowl until frothy (about 30 seconds)
Add extracts and mix until combined.
Add coconut mixture until combined.
Drop by rounded teaspoonfuls onto well-greased baking sheets.(Parchment sheets or silicone baking sheets preferred due to the nature of stickiness of macaroons)
Shape with fingers so they are nice and round.
Bake at 325* for 18-20 minutes or just until the bottom edges are starting to be a golden brown.
Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate.
Cool Completely and store in air-tight container.
Makes about 2 dozen cookies

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Chicken Tikka Masala

CHICKEN:
Ingredients:

1 c plain yogurt
2 tbsp lemon juice
2 tsp cumin
2 tsp cayenne pepper (or 1 for a more mild flavor)
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger (or 1/2 inch piece of ginger root)
1 1/2 lbs boneless/skinless chicken breasts or thighs - cut into bite-sized pieces

Directions:

After combining  all ingredients in a gallon baggy. Seal it and knead it together by hand.
Allow the chicken to marinate for 1 hour(up to overnight) in the fridge.
After marinating, remove from bag and grill or broil chicken until cooked through. Marinade will be thick and will cook off. (Don't save the drippings).

SAUCE:
Ingredients:

1 tbsp butter
2 garlic cloves (minced)
OPTIONAL: 1 jalapeno, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 8oz can tomato sauce
1 cup whipping cream
 Basmati Rice (cooked)
Cilantro (for garnish)

Directions:

Melt butter in large skillet, then add garlic and jalepno.
Cook for 1 minute.
Add coriander, cumin, paprika, garam masala, and salt.
Add tomato sauce and cover skillet. Let it simmer for 15 minutes.
Add cream then allow to simmer until thickened for about 5 minutes.
Add cooked chicken to sauce and allow to simmer for about 5 minutes.
Serve over the basmati rice, garnishing with cilantro. 

Enjoy!!

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, &B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Delicate Lemon Cookies & Lemon Glaze

COOKIES RECIPE:
Ingredients:

2 cups room temperature butter
2/3 cup powdered sugar
1 tsp grated lemon zest
1/2 tsp vanilla
1 3/4 cups flour
1 1/2 cups cornstarch

Directions:

Preheat oven to 350*
Beat butter until creamy then add sugar and mix until light & fluffy.
Add lemon zest and vanilla. Beat well.
Add flour and cornstarch and beat until well combined.
Do NOT refrigerate.
Roll by hand  into 1 inch balls or use a well-packed scoop.
Place cookies about an inch apart (they don't spread much when baking)
Bake for 15 minutes on ungreased cookie sheets until bottom edges are light brown.
Cool on wire racks before frosting with Lemon Glaze (below).
Makes about 5 dozen small cookies.

LEMON GLAZE RECIPE:
Ingredients:

4 tbsp butter
3/4 tsp grated lemon zest
1/4 to 1/3 cup lemon juice
2 1/2 cups powdered sugar

Directions:

In a medium bowl combine butter, zest, juice and sugar.
Stir until well mixed.
Place a piece of wax paper beneath the wire racks where cookies are cooling.
Drizzle the glaze over the cookies.

Make it a great one!! 
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!