3 cups water
4 bananas, ripe
1 (12 oz) frozen orange juice concentrate
¼ cup lemon juice
1 (46 oz) can pineapple juice
1 (2 liter) ginger ale or 7-UP
sugar and water to boil; simmer 20 minutes dissolving sugar. Set aside.
In blender mix bananas and frozen orange juice. Pour banana mixture into
syrup mixture and add lemon juice and pineapple juice. Freeze this
liquid until solid in plastic containers. Thaw 2-3 hours before serving.
Pour in punch bowl and add ginger ale or 7-UP.
I use pint-size Tupperware containers. They fit and breakup better in
Spiced Pumpkin Seeds
cups pumpkin seeds, washed, cleaned
2 Tablespoons butter/margarine
1 ¼ teaspoons salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon black pepper
seeds out of pumpkin, wash and spread out on paper towel to dry over
night. Place a piece of paper towel on top to cover seeds. Next day pick
seeds off paper towel. (Some will stick just pull them off.) Preheat
oven to 300o. Melt butter. Add seeds, salt and spices; toss to coat.
Spread seeds on a cookie sheet and bake 30-40 minutes, stirring often,
until they are brown and crisp. Makes
2 cups all-purpose flour
1 cup sugar
1 (3.4 oz) instant vanilla pudding mix, low fat or regular
1 (3.4 oz) instant butterscotch pudding mix, low fat or regular
2 teaspoons baking powder
1 teaspoon salt
1 cup water
¾ cup corn oil
1 teaspoon vanilla
2/3 cup dark brown sugar
½ cup walnuts, chopped
2 teaspoons cinnamon
Combine topping ingredients
together. Mix well
bowl, combine the muffin dry ingredients. Mix well. In another bowl,
combine the wet ingredients. Mix well. Combine the dry and wet
ingredients; mixing well. Fill greased or lined muffin tin 2/3 full.
Sprinkle with topping mix. Bake at 350o for 15-20 minutes.
I added the low fat pudding mix, changed 2 butterscotch mixes to one
vanilla and one butterscotch, and changed to dark brown sugar instead of
light from the original award winning 4-H recipe (just like a chef to
change a good recipe). If you would like to take out more of the fat and
calories you can use egg beaters and substitute sugar. However, the
texture will not be as light! Do not fill tins more than 2/3 because
they do rise.
Tube (7 ½ oz) refrigerated buttermilk biscuits (My husband calls them
bam! biscuits because you must bam! them on the counter to open them!)
1 Tablespoon butter or margarine, melted
4 ½ teaspoons parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon red pepper flakes (or more if you like hot!!!)
1 (8 oz) package precooked Jimmy Dean Sausage Links
a lightly floured surface, roll out each biscuit into a 4-inch circle.
Brush with melted butter or margarine. Combine parmesan cheese, oregano
and pepper. Sprinkle small amounts over buttered biscuit. Place a
precooked link in the center of each and roll up. Cut each widthwise
into four pieces. Bake at 375o for 10-15 minutes. Makes 40
I like Jimmy Dean Sausage Links because they have less fat and taste
great. Also, I freeze the bites before baking and pull them out as
needed. They will freeze well for 6 months.
Judy’s Bama Balls
cups crunchy peanut butter
1 (1 pound) box powered sugar
1 stick of margarine, melted
1 (12 oz) package of chocolate morsels
1/2 bar paraffin
peanut butter, sugar and melted margarine. Mix well and form huge ball,
then pinch off and form walnut-sized balls. Place in refrigerator to
paraffin and chocolate in double boiler. Melt completely, remove pan
from stove and add about 4 balls to melted chocolate. Use two spoons to
dip and place on wax paper. Continue dipping process until all balls are
complete. Trim excess chocolate with knife and freeze until needed. Makes
approximately 50-60 balls.
Crock Pot Chicken Dressing
& Chef judy's cornbread
3 cups chicken broth
2 (10 ¾ oz) cans cream of chicken soup
1 stick margarine, melted
2 whole eggs, hardboiled and chopped
1 large onion, chopped
2 Tablespoons sage
3-4 boneless chicken breasts
Corn Bread, crumbled into small pieces, approx 2
¾ cup self-rising corn meal
¼ cup self-rising flour
2 Tablespoons sugar
¾ cups of milk
¼ cup corn oil
this recipe for dressing.) Mix all together and pour into muffin tins.
Bake at 425o for 25 minutes.
Mix together corn bread, sage, onion, eggs, margarine, 1 can of soup
(save other for layering in crock pot) and 3 cups of chicken broth (this
makes very moist dressing, use less for dryer dressing).
In a large crock pot layer 1/2 can of soup, 1/2 dressing, 1/2 chicken,
1/2 dressing, 1/2 chicken, and 1/2 can of soup. Cook on high for 5
Sweet Potato Soufflé
1/3 cup flour
1 cup brown sugar
1 cup pecans,
1/3 cup butter,
Evaporated milk as needed
1 bag of marshmallows
3 cups sweet potatoes, cooked and mashed
1/3 cup butter
½ teaspoon salt
1 cup sugar
½ cup milk
2 whole eggs
1 teaspoon orange flavoring
flour, brown sugar, pecans and butter. If dry, add milk to make moist.
Set aside to be used for topping later. Stir potatoes together with
butter, salt, sugar, milk, eggs and orange flavoring. Place potato
mixture in a 9 x 13 pan and spoon topping on potatoes. Bake at 350o
for 35 minutes. Sprinkle with marshmallows and brown.
Tablespoons margarine, divided
¼ cup onion, finely chopped
2 Tablespoons flour
¼ cup water
1 (8oz) jar processed cheese spread
2 (10 oz) packages broccoli, thawed and well drained
3 eggs, well beaten
½ cup soda crackers, crumbled
onion in 4 Tablespoons of margarine until soft. Stir in flour and add
water. Cook over low heat stirring until mixture thickens and comes to a
boil. Remove from heat. Blend in cheese. Combine sauce and broccoli. Add
eggs; mix gently until blended. Turn into a greased 1 ½ quart casserole
dish. Cover with cracker crumbs. Dot with remaining margarine. Bake
uncovered at 325o for 40 minutes.