FORWARD

We hope you enjoy this cookbook. Cooking can be a lot of fun if you follow some simple
safety guidelines.

We have rated the difficulty of these recipes by the star system. Choose recipes according
to your cooking experience.

✼ Beginning: Easy recipes without any cooking by heat or electrical appliances.

✼✼ Intermediate: You will require some help from an adult and will have to use
either the stove, oven or an electrical appliance to prepare the recipe.
✼✼✼ Advanced: These recipes are complicated and may require the use of several
different cooking methods.

Always have an adult supervise you while you are cooking. Cooking can be dangerous if
you don’t know what you are doing.

Always remember to wash your hands before you handle any food. You will also need to
wash your hands before and after you handle raw meat, poultry, pork or fish so that you
won’t spread germs to other foods you are cooking. Use separate cutting boards for
meats, vegetables and fruits to prevent any contamination.

Always make sure your cooking utensils are clean before using them. Also, be sure to
clean up your mess when you are done cooking.

Never play in the kitchen while you are cooking or leave pans on the stove unattended.
Serious accidents can happen. Keep hair tucked back to avoid injury.

Always have an adult supervise you when you are handling knives or using any electrical
appliance. Use potholders to handle hot pans and dishes.

Always make sure your fruits and vegetables are washed thoroughly before cooking with
them. It will remove any wax or dirt on these items and make your food taste a lot better.

Always make sure to read the recipe thoroughly before you start to cook. It will save time
while you are cooking and will help you to understand the entire recipe before you start.
It will also help you to make sure you have all of the ingredients on hand.

Cooking is a fun part of life. And best of all, you get to eat what you make!

Happy Cooking!

Lori Pederson and Michelle Pederson-Tomes

Copyright ©2000 I CAN COOK

All rights reserved. Reproduction and distribution are forbidden.

No part of this publication shall be reproduced or transmitted by any means, electronic,

mechanical, photocopying, or otherwise, without written permission from the author.

Published in California by Judy’s Girls Enterprises.

A portion of the proceeds from the sale of this cookbook will be donated to Cancer
research and/or Cancer support groups.

Miracle Whip, Cool Whip, Worcestershire Sauce, Tater Tots, Catalina Dressing, Tabasco
Sauce, and Joy are registered Trademarks of their respective owners.

Notice: The information contained in this book is true, complete and accurate to the best
of our knowledge. All recommendations and suggestions are made without any guaranty
on the part of Judy’s Girls Enterprises. The editor and publisher disclaim any liability
incurred in connection with the use of this information.

For additional copies of this book or for any comments or questions, please e-mail us at
sales@momsbestrecipes.com or visit our website at http://www.momsbestrecipes.com.
By phone you can reach us at (909) 946-8041 or (888) 203-6782.
 SNACKS
PASTRAMI ROLL-UPS
✼
1 pkg. (8 oz.) pastrami slices
1 pkg. (8 oz.) cream cheese
Dill or sweet pickles, sliced into strips

Spread cream cheese on a slice of pastrami. Put a small slice of pickle next to the edge of meat and
roll-up. Pierce roll-up with a toothpick to hold in place. Place in refrigerator to set cream cheese.

STUFFED MUSHROOMS
✼✼
1 lb. mushrooms with stems, washed and patted dry
½ cup Parmesan cheese
¼ cup margarine, melted
1 Tbsp. green onions, chopped

Remove stems from mushrooms and finely chop. Combine in a mixing bowl chopped mushroom
stems, green onions, melted margarine and Parmesan cheese. Mix well. Spoon enough mixture into
mushroom caps to cover completely a little bit over the top. Broil for 2 to 3 minutes or until the
mixture is slightly golden brown and cheese is melted.

PAPA’S SALSA DIP

✼✼
1 cup green chili salsa or picante sauce
1 package (8 oz.) cream cheese
3 to 6 drops Tabasco sauce

Allow cream cheese to soften. Combine all ingredients in a blender and mix well. Chill in
refrigerator for one hour to allow time for ingredients to settle. Serve with tortilla chips or
vegetables.

*Helpful Hint: The dip gets hotter the longer it sits, so if you like it mild, use less Tabasco sauce.

PIGS IN A BLANKET
✼✼
8 turkey hot dogs
1 pkg. (8 oz.) crescent rolls

Heat oven to 375ºF. Unroll dough and separate into triangles. Place one hot dog onto a triangle
of dough. Roll from widest width of dough to point. Place rolls onto an ungreased cookie sheet.
Bake at 375ºF for 13 to 15 minutes or until golden brown. For variety, add a slice of cheese to
hot dog, then roll into crescent roll and bake.
© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 1
 BEVERAGES
KIDS’ PARTY PUNCH
✼
8 to 10 oz. fruit punch concentrate
1 liter lemon-lime soda
1 quart water
½ gallon pineapple sherbet

Mix first three ingredients and top with sherbet. Serve chilled.

SHIRLEY TEMPLE
✼
Lemon-lime soda
Grenadine
Maraschino cherries
Ice cubes

Pour soda into a 12 oz. glass. Add a splash of Grenadine. Stir and add ice cubes. Top with a
cherry.

ORANGE JUICE SMOOTHIE

✼✼
1/3 cup orange juice
½ cup water
½ cup milk
¼ cup granulated sugar
½ tsp. vanilla
5 to 6 ice cubes

Blend all ingredients in a blender on high speed for 30 seconds. Serve immediately.

CHOCOLATE MILK SHAKE

✼✼
2 cups milk
2 scoops vanilla ice cream
¼ cup chocolate syrup

Place all ingredients into a blender. Blend on medium speed until mixture is well blended.
Pour milk shake into a tall glass and enjoy!

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 2
 BREAKFAST
FRENCH TOAST
✼✼
2 eggs
½ cup milk
2 Tbsp. granulated sugar
Cinnamon
Bread (thick slices work best)

Beat eggs and mix milk, sugar and cinnamon together. Dip bread into batter. Place on a hot griddle
and cook until both sides are slightly browned. Serve with syrup or powdered sugar.

GRANDMA JUDY’S EGGS

✼✼
6 eggs
2 slices of American Cheese
1 tsp. butter
2 Tbsp. milk (optional)

Break eggs into a bowl. Whip until fully beaten. Add milk, if desired and mix. Place butter into
a skillet. Cook over medium heat until butter melts. Add eggs. Cook until eggs are firm,
stirring constantly. Turn off heat and place cheese slices on top of the eggs. Cover and let stand
5 minutes or until cheese melts. For variety, add chopped onions, mushrooms, or cooked cubed
ham.

CRANBERRY MUFFINS
✼✼
2 cups sifted all-purpose flour
1 cup granulated sugar
3 tsp. baking powder
1 tsp. salt
½ cup fresh cranberries, chopped
1 cup milk
¼ cup cooking oil
1 egg, slightly beaten
1 Tbsp. orange zest

Preheat oven to 400°F. Grease 14 muffin cups or use liners. Sift flour, baking powder and salt
into a large bowl. Add sugar, orange zest and cranberries. Toss lightly to combine. Mix milk,
oil and egg. Pour milk mixture into flour mixture and stir until creamy. Fill muffin cups 2/3
full. Bake at 400°F for 20 to 25 minutes.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 3
 COFFEE CAKE
✼✼
1 cup pancake mix
½ cup granulated sugar
1 egg
½ cup milk
3 tsp. cooking oil
¼ cup brown sugar
½ tsp. cinnamon

Preheat oven to 400°F. Grease an 8" cake pan. In large bowl, stir pancake mix and sugar. Add egg,
milk and salad oil. Mix until smooth. Pour into cake pan. Mix brown sugar and cinnamon together,
stirring until all the lumps are out. Sprinkle this mixture on top of the cake. Bake at 400°F for 20
minutes. Cut and serve while hot.

PAPA’S EGGS IN A BASKET

✼✼
1 slice of bread
1 egg
1 tsp. butter

Melt butter in a skillet. Take one slice of bread and cut a hole in the middle using a glass or cookie
cutter. Place bread in the skillet. Crack egg into the center of the slice of bread and cook until egg is
cooked through.

PINEAPPLE MUFFINS
✼✼
2 cups all-purpose flour
½ tsp. salt
2 eggs
1 cup pineapple
2 Tbsp. granulated sugar
3 tsp. baking powder
¼ cup shortening

Preheat oven to 400°F. Beat eggs and add sugar. Combine pineapple. Sift in all dry ingredients.
Gently blend in shortening. Blend until all ingredients are smooth. Bake at 400°F for 20 minutes.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 4
 SOUPS
MINESTRONE SOUP
✼✼✼
1 can (46 oz.) tomato juice
4 cups water
5 cubes beef bouillon
3 cups shredded cabbage
3 cups zucchini squash, sliced
½ cup canned green beans
½ cup celery, chopped
½ cup green pepper, chopped
1 cup fresh mushrooms, sliced
4 tsp. dry minced onion
1 tsp. Italian seasoning
Garlic powder, to taste

Combine all ingredients in a large stew pot and simmer at least one hour. Serve hot. Store leftovers
in a sealed container in the refrigerator.

CHICKEN SOUP
✼✼✼
4 chicken breasts, with ribs attached
1 large onion, chopped
1½ cups carrots, chopped
1½ cups celery, chopped
2 to 3 cloves garlic, minced
1 Tbsp. ketchup
3 celery stalks with leaves attached, chopped
6 cups water
4 to 6 cubes chicken bouillon
½ tsp. Worcestershire sauce
½ tsp. dried parsley
Salt & pepper, to taste
Hot sauce, to taste

In a large stockpot place chicken breasts, celery stalks with leaves, onion, salt & pepper, parsley and
garlic. Add water, bring to a boil. Reduce heat; cover and simmer for 1½ hours. Remove chicken
and discard skin and bones. Cut chicken into small bite-size pieces. Skim fat off the top of the stock.
Combine chicken pieces, carrots, chopped celery, ketchup, chicken bouillon cubes and hot sauce in
with the chicken stock. Bring to a boil. Simmer on low heat for 1 hour or until vegetables are tender.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 5
 SALADS
PISTACHIO SALAD
✼
1 pkg. (3.4 oz.) instant Pistachio pudding
1 can (14 oz.) crushed pineapple, including syrup
2 cups miniature marshmallows
1 tub (12 oz.) Cool Whip, softened
½ cup chopped nuts (optional)

Mix all ingredients, folding in the Cool Whip last. Chill in refrigerator for several hours.
Maraschino cherries and coconut can be added for variety.

CUCUMBER SALAD
✼✼
1 cucumber, peeled and thinly sliced
½ cup mayonnaise
¼ cup milk
Salt & pepper

Let cucumbers soak in a mixture of 1 tablespoon salt and 2 cups of cold water for an hour. Drain
water from cucumbers. Combine mayonnaise and milk and stir until creamy. Mix cucumbers with
mayonnaise mixture. Add salt and pepper to taste.

TUNA SALAD SANDWICH

✼✼
¼ cup cheddar cheese, grated
1 can (6 oz.) tuna (or crab or cooked chicken)
2 Tbsp. green onions, sliced
3 Tbsp. mayonnaise
1 Tbsp. celery, chopped fine
Dash of Worcestershire
Dash of lemon juice

Mix all ingredients until well blended. Spread mixture on 2 slices of toast (sourdough or French
bread works best). Broil until cheese melts.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 6
 SIDE DISHES
GREEN BEAN BAKE
✼✼
1 can (10¾ oz.) cream of mushroom soup
½ cup milk
4 cups green beans, freshly cooked or canned
1 can (2.8 oz.) French-fried onions, divided
Dash pepper, to taste

Preheat oven to 350 °F. In a 6” x 10” glass baking dish combine soup, milk and pepper. Stir in
green beans and ½ can of onions. Bake, uncovered, at 350°F for 30 minutes. Top with remaining
onions and bake 5 minutes more.

BAKED POTATOES
✼✼
Medium baking potatoes
Sour cream (optional)
Bacon bits (optional)
Grated cheese (optional)

Preheat oven to 450ºF. Scrub potatoes and peel off any dark spots. Bake at 450ºF for 1 hour. To
test if the center is done, take a fork and poke it in the middle of the potato. It should be crunchy on
the outside and soft on the inside. Top with sour cream, bacon bits and grated cheese if desired.

ZUCCHINI & MOZZARELLA

✼✼✼
4 zucchini, washed and cut lengthwise
1 onion, chopped
1 pkg. (6 oz.) mozzarella cheese slices
1 can (8 oz.) tomato sauce
Italian seasoning
2 Tbsp. olive oil

Lightly sauté onion in olive oil. Remove onions from skillet and set aside. Lightly sauté both sides
of zucchini in skillet, adding more olive oil if needed.

Once the zucchini has been sautéed, place them with the cut side up in the skillet. Lightly sprinkle
with Italian seasoning; add a layer of sautéed onions, a layer of tomato sauce, and a slice of
mozzarella cheese on top. Simmer on a low heat until zucchini is tender.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 7
 BEEF DISHES
GOULASH
✼✼
1 lb. ground beef
1 can (15 oz.) stewed tomatoes
1 can (15 oz.) tomato sauce
2 cups dry elbow macaroni

Cook macaroni as per directions on package. Brown ground beef and drain. Pour tomato sauce
and stewed tomatoes over mixture and stir in macaroni. Mix well and cook thoroughly.

TANGY SLOPPY JOE’S

✼✼
1 lb. ground beef
1 (12 oz.) bottle of chili sauce
1 tsp. mustard
1 tsp. vinegar
1 tsp. beef bouillon

Brown ground beef in a skillet. Add the remaining ingredients and simmer until the sauce thickens.
Serve on toasted hamburger buns.

MOM’S FAMOUS CHILI CON CARNE

✼✼✼
2 cans (17 oz.) dark red kidney beans
2 lbs. lean ground beef
1 onion, chopped
2 cans (15½ oz.) cut-up casserole tomatoes
1 green pepper, chopped (for variety chop ½ green pepper and ½ red pepper)
2 cans (15 oz.) tomato sauce
1 bay leaf
1 tsp. chili powder
1 tsp. cayenne pepper- (more for those who like hotter chili)
½ tsp. crushed red pepper
Dash of paprika
Dash of salt & pepper
Tabasco sauce, to taste

Season ground beef with salt and pepper and brown until done. Remove meat and sauté green and
red peppers and onions until soft. Combine all ingredients into a stew pot. Bring to a boil. Simmer
for about 1 hour. Stir frequently to keep chili from sticking to the pan.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 8
 MEATLOAF
✼✼
1½ lbs. ground beef
3 slices of bread, cubed
1 cup milk
1 egg, slightly beaten
1¼ tsp. salt
¼ cup minced onion flakes (or chopped onions)
1 Tbsp. Worcestershire sauce
3 to 4 Tbsp. catsup (or chili sauce)

Combine all of the ingredients except for the ground beef. Mix in ground beef and pat into a 4”x 9”
loaf pan. Spread catsup or chili sauce over the top of the meatloaf before placing it in the oven.
Bake at 350ºF for about 1 hour.

GRANNY’S SPANISH RICE

✼✼✼
2 cups uncooked white rice
1 lb. hamburger
½ cup onion, chopped
2 Tbsp. granulated sugar
3 cups tomatoes, cut-up (canned or fresh)
1 can (15 oz.) tomato sauce
Salt & pepper, to taste

Make rice according to package directions. Brown hamburger and onion. Drain off excess grease.
In a butter-greased roaster, mix rice, hamburger, onion and the rest of the ingredients. Put a lid on
the pan and bake at 350°F for 45 minutes to 1 hour or until rice is tender.

SHREDDED BEEF BURRITOS

✼✼✼
2 to 3 lb. beef chuck roast, boneless
1 pkg. dry onion soup mix
1¼ cups water
1 cup salsa
Cheddar cheese, grated
1 pkg. flour tortillas, burrito size

In a slow cooker (not a crock-pot), add meat, water and onion soup mix. Cook over medium setting
(at least 3) for approximately 2½ hours, or until meat is tender. Drain juice from meat. Shred beef
and put into a skillet. Add salsa and simmer for 20 minutes or until salsa is heated through. Heat
tortillas in a small skillet, one at a time until soft. Take one tortilla, add a few tablespoons of beef
mixture and top with cheese. Fold in ends of the tortilla and roll into a burrito. Top with sour cream
if you like.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 9
 HEARTY SPAGHETTI
✼✼✼
½ lb. ground beef
1 can (4 oz.) sliced mushrooms
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 can (14½ oz.) tomatoes, peeled & cut
¼ cup onion, chopped
1 tsp. Italian seasoning
1 tsp. minced garlic
½ cup red wine (optional)
Grated Parmesan Cheese
1 pkg. (16 oz.) Spaghettini (or Capellini)

Brown ground beef in a large skillet. Drain excess juice. Add mushrooms, onion, Italian seasoning,
and garlic and cook until onion is slightly brown. Add tomato sauce, tomato paste, cut tomatoes and
mix thoroughly. Stir in red wine, if desired. Simmer covered at least 20 minutes.

Meantime, prepare spaghetti noodles according to package directions. Serve sauce over noodles and
top with grated Parmesan cheese.

TATER TOT CASSEROLE

✼✼
1 to 1½ lbs. uncooked ground beef
1 bag (16 oz.) frozen peas and carrots
½ cup milk
1 can (10¾ oz.) cream of chicken soup (or cream of mushroom)
1 bag (32 oz.)Tater Tots
1 small onion, chopped

Preheat oven to 350°F. Crumble ground beef into a 9” x 13” casserole pan. Add salt and pepper to
taste. Pour chopped onion and bag of frozen peas and carrots over ground beef. Mix together milk
and soup, and then pour over ground beef mixture. Top casserole with frozen Tater Tots. Bake
uncovered at 350°F for 1½ hours.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 10
 CHICKEN & FISH DISHES
ONE-DISH CHICKEN AND RICE
✼✼
1 cup rice (uncooked)
1 can (10¾ oz.) cream of mushroom soup
1 pkg. (1 oz.) dry onion soup mix
2 cups water
1 cut-up chicken fryer

Preheat oven to 350°F. Mix ¾ of the onion soup mix package, mushroom soup, rice and water in an
oblong baking pan. Add chicken parts. Season and sprinkle with remaining onion soup mix on top.
Bake at 350°F for one hour or until chicken is cooked thoroughly and rice is tender.

HAWAIIAN CHICKEN
✼✼✼
2 to 3 lbs. chicken thighs and breasts (cut breast in half)
1 bottle (16 oz.) Catalina salad dressing
1 can (20 oz.) pineapple chunks
¼ cup brown sugar

Bring Catalina salad dressing, pineapple chunks with juice and brown sugar to a boil. Season
chicken with seasoning salt and garlic powder. Place chicken in a Pyrex dish, pour sauce over
chicken and cover. Refrigerate overnight. The next day, skim excess grease off top and baste
chicken. Bake at 325°F for 1½ hours.

TUNA CASSEROLE
✼✼✼
1 pkg. (6 oz.) egg noodles
1 can (10¾ oz.) cream of mushroom soup
1 cup milk (or 1- 12 oz. can evaporated milk)
1 to 2 cans (5 oz.) tuna
1 cup potato chips, crushed

Cook egg noodles according to the directions on the package. Mix together cream of mushroom
soup, tuna and milk in a small saucepan. Cook over low heat until well blended. Put crushed chips
on the bottom of a 9” x 13” casserole dish. Place half of the noodles on top of the potato chips and
then part of the tuna/soup mixture. Repeat layering until all ingredients are used. Top with crushed
potato chips. Bake at 350°F for ½ hour.

*Helpful hint: Canned or freshly cooked chunk chicken may be substituted for the tuna.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 11
 SWEET TREATS
CARROT BARS
✼✼✼
4 eggs, beaten
2 tsp. baking soda
1 tsp. salt
2½ cups all-purpose flour
2 cups granulated sugar
2 tsp. cinnamon
1½ cup cooking oil
½ cup walnuts
3 small jars of strained carrots (baby food)

Combine ingredients in order given and mix well. Bake at 350°F for 30 to 40 minutes on a cookie
sheet or jelly-roll pan. Spread on frosting when bars are cool.

Carrot Bars Frosting:

3½ cups powdered sugar
1 pkg. (8 oz.) cream cheese, warmed
½ tsp. vanilla
½ cup Crisco

Combine all ingredients and beat until smooth. Spread on cooled carrot bars.

ROCKY ROAD BARS

✼✼✼
2 oz. (1 square) unsweetened chocolate
½ cup butter (or margarine), melted
2 eggs
1 cup granulated sugar
¾ cup sifted all-purpose flour
½ tsp. baking powder
¼ tsp. salt
½ tsp. vanilla
1 cup marshmallows (miniature)
1 cup chopped nuts

Melt chocolate and butter together, then cool. Beat eggs with sugar until smooth. Add cooled
chocolate and butter. Sift together dry ingredients and stir in. Add vanilla, marshmallows and nuts.
Pour into greased 9” square pan. Bake at 300°F for 30 minutes. Cut into squares when cool.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 12
 CRISPY RICE BARS
✼✼
1 pkg. (10 oz.) marshmallows (40 regular size or 4 cups miniature)
3 Tbsp. butter (or margarine)
4 cups crispy rice cereal
2 cups corn flakes

Cook butter with marshmallows in a large pan until both are melted and smooth. Take pan off of
stove. Add crispy rice cereal and corn flakes and mix until well blended. Pour into a greased 9”x
13” baking dish. Let cool and cut into squares.

*Helpful hint: You can microwave the butter and marshmallows in a large bowl for 2 minutes, stir,
then cook for an additional minute. Add the other ingredients and mix until blended. Finish as
above.

POPCORN BALLS
✼✼✼
½ cup uncooked popcorn
2/3 cup light or dark syrup
2/3 cup granulated sugar
½ tsp. salt
1 Tbsp. butter

Pop popcorn in an air popper. Mix syrup, sugar and salt in a heavy saucepan. Cook over medium
heat for about 2 minutes. Add butter, stirring until well blended and the sugar dissolves. Pour
mixture over popcorn and toss lightly. Use butter to grease your hands. Be careful while handling
popcorn mixture because it will be extremely hot. Form popcorn mixture into 3 to 4” balls.

*Helpful hint: Substitute 1 package of marshmallows and 3 tablespoons butter/margarine (similar to

the Crispy Rice Bars recipe) for the syrup and sugar mixture. It is slightly creamier than the syrup
mixture. Finish the recipe according to the directions above.

LEMON-BLUEBERRY POPPY SEED BREAD

✼✼
1 pkg. Bakery-style blueberry muffin mix
2 Tbsp. poppy seeds
1 egg
¾ cup water
1 Tbsp. grated lemon rind

Preheat oven to 350°F. Mix all ingredients except crumb topping. Pour mixture into a 4”x 8” x 2”
pan. Sprinkle crumb mixture on top of bread. Bake at 350°F for 1 hour. After bread is done, drizzle
with a mixture of ½ cup powdered sugar and 1 tablespoon lemon juice. Slice when bread is cool.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 13
 BANANA NUT BREAD
✼✼
Cream together:
½ cup shortening
1 cup granulated sugar

Add:
2 eggs, well beaten
3 ripe bananas, mashed

Sift Together:
1 tsp. salt
2 cups all-purpose flour
½ tsp. baking powder

Add:
3 Tbsp. sour cream
Grated rind of 1 lemon
1 Tbsp. lemon juice
1 cup chopped nuts

Bake at 350°F for 45 minutes or until center is done and the top is golden brown. Test with a
toothpick. Top of loaf will split.

QUICK STICKY BUNS

✼✼
1 cup honey
½ cup margarine, melted (or butter)
¾ cup broken walnuts
3 pkgs. (7½ oz.) refrigerated biscuits
3 Tbsp. melted margarine
Cinnamon, to taste

Blend honey and melted butter; divide mixture among 21 muffin cups- do not use muffin liners.
Sprinkle a few walnuts into each cup. Brush one side of each biscuit with melted margarine and
sprinkle with cinnamon. Cut biscuits in half. Place 3 halves cut side down (curved side will be on
top) and buttered sides touching in each muffin cup. Bake biscuits at 350°F for 15 minutes or until
done. Remove immediately. Serve warm.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 14
 PARMESAN ROLLS
✼✼
2 pkgs. (7½ oz.) buttermilk refrigerator rolls, cut in quarters
¼ cup margarine
2 tsp. parsley flakes
¼ tsp. instant minced onions
¼ tsp. celery seed
Grated Parmesan cheese

Preheat oven to 425°F. Melt margarine; add celery seed, minced onions and parsley flakes. Stir and
pour into cake pan. Put roll pieces on top of mixture and sprinkle with Parmesan cheese. Bake at
425°F for 12 to 15 minutes.

EASY NO-BAKE CHEESECAKE

✼✼
1 pkg. (8 oz.) cream cheese
1/3 cup lemon juice
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
1 (6 oz.) graham cracker ready-made pie crust

Mix warmed cream cheese with other ingredients until smooth. Pour into pie crust. Refrigerate
until firm or freeze for 1 hour. Top with fruit slices if desired.

STRAWBERRY TRIFLE
✼✼✼
1 pkg. yellow cake mix
2 pkg. (16 oz.) frozen strawberries, defrosted
2 cups (3 oz. pkg.) prepared vanilla pudding
1 cup whipped cream, sweetened (La Crème or Cool Whip)
Fresh strawberries, sliced (for garnish)

Make cake according to package directions. Bake cake in a rectangular 9” x 13” baking pan. Using
half the cake, break it into pieces. Place the other cake half into the bottom of a large glass serving
bowl. Layer strawberries, cake pieces and then pudding. Keep layering until all ingredients are
used. Top with whipped cream and sliced fresh strawberries. Refrigerate at least 4 hours.

S’MORES
✼✼
1 chocolate bar, split in half
1 marshmallow, large size
1 graham cracker, split in half

Place the chocolate bar and marshmallow in between the graham cracker pieces to form a sandwich.
Microwave for 30 seconds or until the chocolate melts slightly. Serve warm.
© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 15
 WACKY CHOCOLATE CAKE
✼✼
Mix together:
1 cup granulated sugar
1½ cups all-purpose flour
½ tsp. salt
¼ cup cocoa
1 tsp. baking soda

Add:
1 Tbsp. white vinegar
1 Tbsp. vanilla
1/3 cup cooking oil
1 cup water

Combine all ingredients and mix well. Batter will be thin. Pour into a 9" round cake pan. Bake at
350°F for 30 to 35 minutes. Cool and top with cocoa-mocha icing, if desired.

Cocoa-Mocha Icing:
2 2/3 cups powdered sugar
3 Tbsp. powdered cocoa
1/3 cup butter, softened
1 Tbsp. instant coffee, dissolved in 2 Tbsp. water, blend well

Sift together powdered sugar, cocoa. Add soft butter and coffee mixture. Mix and spread on cake.

PEANUT BUTTER CANDY

✼
1 cup peanut butter
1¼ cups graham crackers, crushed
¼ cup brown sugar, packed
¼ tsp. vanilla
¼ cup granulated sugar

Combine peanut butter, graham crackers and brown sugar, mix well. Refrigerate for ½ hour. Roll
into small balls, approximately 1”, then roll into granulated sugar. Place in miniature-size muffin
paper cups.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 16
 OATMEAL COOKIES
✼✼
¾ cup shortening, softened
1 cup packed brown sugar
½ cup granulated sugar
1 egg
½ cup water
1 tsp. vanilla
1 cup all-purpose flour, sifted
1 tsp. salt
½ tsp. baking soda
3 cups oats, uncooked
1 cup nuts, chopped

Preheat oven to 350°F. Beat shortening, sugars, water and vanilla together until creamy. Sift
together flour, salt, and soda. Add to flour mixture and blend well. Stir in oats. Add nuts, raisins,
butterscotch or chocolate chips, or anything that sounds good. Drop dough by tablespoonfuls onto
ungreased cookie sheets. Bake in oven at 350°F for 12 to 15 minutes.

SOUR CREAM COOKIES

✼✼✼
Beat together:
2 cups granulated sugar
1 cup shortening, softened
2 eggs

Add:
1 cup sour cream
1 tsp. baking soda
½ tsp. baking powder
1 tsp. vanilla
½ tsp. salt

Then add:
5½ to 6 cups flour (More or less for right consistency)

Refrigerate overnight and then scoop out a fair amount onto a floured board and work some flour
into the dough until pliable. Roll out into approximately ¼” thickness. Cut out with cookie cutters.
Sprinkle with colored sugar or candies before baking. Cookies can also be frosted after baking.
Bake at 450°F for 8 to 10 minutes.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 17
 PEANUT BUTTER COOKIES
✼✼
½ cup shortening, softened
¼ cup peanut butter
2/3 cup peanuts, shelled and chopped
1 1/3 cup granulated sugar
2 eggs
2 cups all-purpose flour, sifted
1/3 tsp. baking soda
½ tsp. salt

Preheat oven to 375°F. Cream together shortening and peanut butter until smooth. Gradually add
sugar, creaming until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Sift
together flour, soda, and salt. Add peanuts and stir into creamed mixture blending thoroughly.
Shape into balls about ¾”. Place on lightly greased baking sheets; flatten with palm of hand. Mark
criss-cross design with fork. Bake at 375°F for 10 to 12 minutes.

WALNUT CRESCENTS
✼✼
1 cup butter, softened
1½ tsp. water
2 tsp. vanilla
¼ cup powdered sugar
2 cups all-purpose flour
1 cup walnuts

Cream butter and powdered sugar. Add remaining ingredients and mix well. Shape in rolls of about
½” in diameter and cut 1” pieces or roll into a ball. Put on cookie sheets and pull end down slightly
to form crescent or balls. Bake at 375°F for 15 minutes. Roll in powdered sugar while warm.

SCONES
✼✼
2 cups self-rising flour
¼ cup granulated sugar
¼ tsp. baking soda
¼ cup butter, softened
¼ cup snipped dried apricots
¼ cup currants
1 egg, slightly beaten
1/3 cup milk

Preheat oven to 450ºF. Combine flour, sugar and baking soda. Cut in butter until it resembles
coarse crumbs. Stir in apricots and currants. Combine egg and milk; stir into flour mixture. On a
lightly floured surface, knead dough 10 times. Roll into ¼” thickness, cut with a cookie cutter.
Bake at 450ºF for 8 minutes.
© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 18
 CHOCOLATE CHIP COOKIES
✼✼
2¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter or margarine (or ½ cup butter & ½ cup margarine), softened
¾ cup granulated sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven at 375ºF. In a small bowl combine flour, baking soda and salt. Set aside. In a large
mixing bowl combine butter, sugar, brown sugar, and vanilla and beat until creamy. Beat in eggs.
Gradually add flour mixture. Stir in chocolate chips. Drop dough by tablespoonfuls onto ungreased
cookie sheets. Bake at 375ºF for 9 to 11 minutes or until golden brown.

*Helpful hint: To make cookie bars, make recipe according to directions above, but spread dough
into a 9” x 13” baking pan and bake at 375ºF for 25 to 30 minutes or until firm.

SNICKERDOODLES
✼✼
Combine in a large mixing bowl:
½ cup butter, softened
¾ cup granulated sugar
1 egg
1 1/3 cup all-purpose flour, sifted
1 tsp. baking soda
¼ tsp. salt

Mix in a separate bowl:

1 tsp. cinnamon
1 Tbsp. granulated sugar

Preheat oven to 400ºF. Roll dough into 1” balls. Roll balls into cinnamon and sugar mixture. Bake
at 400ºF for 8 to 10 minutes. Makes approximately 3 dozen cookies.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 19
 PLAY WITH YOUR FOOD
HAPPY PIZZA
✼✼
1 English muffin, split in half
2 Tbsp. spaghetti sauce
½ cup mozzarella cheese
Black olives, sliced
Pepperoni, sliced
Mushrooms, sliced

Toast English muffin halves. Spread spaghetti sauce on both halves. Sprinkle mozzarella cheese on
top of muffins. Add olives, pepperoni and mushrooms to create a happy face. Microwave for 30
seconds or bake in the oven at 350ºF for 5 minutes or until the cheese melts. Let the pizza cool
before you eat it.

HOT DOG RACER

✼✼
1 hot dog, cooked
Toothpicks
Mustard

Place hot dog on a plate. Cut four hot dog circles. Take 2 toothpicks and push them through the hot
dog. Put a hot dog circle on each toothpick to form wheels. Squeeze mustard into a racing stripe.

BUNNY BISCUITS
✼✼
1 pkg. (7½ oz.) refrigerator biscuits
16 raisins
8 candied cherries
32 almonds, slivered
¼ cup pink frosting

Preheat oven to 450ºF. Place 8 biscuits on an ungreased cookie sheet. Cut the remaining
biscuits in half to form ears. Press biscuit ears to whole biscuit to form bunny head. Press in the
raisins for eyes, cherry for a nose and slivered almonds to form whiskers. Bake at 450ºF for 10
to 12 minutes. Let biscuits cool. Frost the ears with pink frosting. To make pink frosting, add a
few drops of red food coloring to white frosting and stir.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 20
 PUPPY POP
✼
2 vanilla wafers
¼ cup vanilla frosting
2 pieces of dried apricots
2 raisins
1 chocolate chip
Red string licorice
1 wooden popsicle stick

Frost the flat side of the vanilla wafers. Push the wafers together to form a cookie sandwich. Slide a
popsicle stick between the cookies. Using the frosting as glue, add 2 dried apricots for ears and
raisins and chocolate chip for the face. Make a happy face mouth with the licorice.

CREEPY CRAWLY CATERPILLAR

✼
1 banana
Cookie sprinkles, any kind
Raisins
Black string licorice

Peel the banana. Cut 5 slices of banana circles. Dip the banana circles in the cookie sprinkles. Lay
the circles in a row to form a long caterpillar shape. Add raisins for eyes and licorice for feelers.

BANANA BOAT
✼
1 banana
Peanut butter
4 raisins
2 marshmallows, large
Toothpick

Peel the banana. Slice banana lengthwise. Spread it with peanut butter. Place 4 raisin sailors on the
top deck. Put 2 marshmallows on a toothpick and stick into the banana.

TIGER PAWS
✼✼
1 biscuit, refrigerator type
3 almonds
Cinnamon
Sugar

Preheat the oven to 450ºF. Cut biscuit into 3 pieces. Shape into short, fat pieces. Push the pieces
together to form a paw. Take the almond claws and push them into the biscuit paws. Sprinkle with
cinnamon and sugar. Bake at 450ºF oven for 10 minutes.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 21
 APPLE CAROUSEL
✼
1 apple, cut in half horizontally
3 animal crackers
1 tsp. peanut butter
Drinking straws

Cut the drinking straws into three 2½” pieces. Press the straws into the bottom half of the apple
firmly, spacing the pieces evenly around the inside of the apple. Press the top half of the apple
firmly into the straws over the bottom half of the apple until it is balanced. Add a bit of peanut
butter to each straw and press the animal cracker to each straw. Be sure to remove the straws before
eating.

ICE CREAM CRITTER

✼
Ice cream
2 vanilla wafers
2 raisins or peanuts
Black string licorice
Paper cupcake liner

Take a scoop of ice cream and place it in a cupcake liner. Push vanilla wafers into the ice cream
to form ears. Push raisins or peanuts into the ice cream for eyes. Add the licorice for a tail.

BUNNY SALAD
✼
1 pear, canned half
2 raisins
1 red cinnamon candy
2 almonds, sliced
1 Tbsp. cottage cheese
1 lettuce leaf

Take one pear half and set it on a plate, flat side down on top of a lettuce leaf. Add raisins for eyes,
cinnamon candy for a nose and sliced almonds for ears. Add a small amount of cottage cheese for a
tail.

BUGS ON A LOG
✼
1 stalk celery, washed
1 Tbsp. peanut butter (or cream cheese)
6 raisins

Take one celery stalk and cut it in half. Spread the center with peanut butter or cream cheese. Top
with raisin bugs.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 22
 FUN STUFF
BILLIONS OF BUBBLES
✼
½ cup Joy liquid detergent, original formula
5 cups water
5 Tbsp. Glycerin (you can find this at a pharmacy)

Mix together all ingredients. Use with any bubble toys. For outside use. Store in a covered
container. DO NOT EAT!

CREATIVE DOUGH
✼✼✼
2 cups flour
1 cup salt
4 tsp. cream of tartar
2 cups water
2 Tbsp. cooking oil
4 to 6 drops of food coloring

Combine flour, salt and cream of tartar in a large pan. Add water, oil and food coloring and beat until
smooth. Cook over medium heat until mixture pulls away from sides of pan and becomes a ball with
dough consistency. Remove from pan carefully as dough will be hot. Knead dough until cool. Keep
in an airtight container. Keeps 3 months unrefrigerated. Roll into fun shapes or use cookie cutters.
NOT INTENDED FOR FOOD, but not harmful if swallowed.

SPICY SCENTED ORNAMENTS

✼
¼ cup cinnamon
4 Tbsp. applesauce

Mix cinnamon and applesauce in bowl. The mixture should feel like dough, but if it is too sticky add
more cinnamon. If it’s too dry, add more applesauce. On a piece of waxed paper, flatten the dough
with your hand. Use a cookie cutter or knife to create shapes. Press a small piece of straw into the top
of the shape to make a hole. Let the ornament air dry for about a week. Tie a ribbon or string through
the hole of the ornament. Hang your ornaments around the house to make a spicy scent.
NOT INTENDED FOR FOOD, but not harmful if swallowed.

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 23
 ADD YOUR OWN RECIPES
We have provided extra space in this cookbook to make it Yours. Create new recipes of your
own. Have fun with it!

Michelle & Lori

FAVORITE RECIPE
DISH: ______________________________________ SOURCE: ______________________

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_____________________________________________________________

FAVORITE RECIPE
DISH: ______________________________________ SOURCE: ______________________

_________________________________________________________________________________
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© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 24
 INDEX
A Page Number
Apple Carousel 23

B
Baked Potatoes 7
Banana Boat 21
Banana Nut Bread 14
Billions of Bubbles 23
Bugs on a Log 22
Bunny Biscuits 20
Bunny Salad 22

C
Carrot Bars & Frosting 12
Chicken Soup 5
Chocolate Chip Cookies 19
Chocolate Milk Shake 2
Coffee Cake 4
Cranberry Muffins 3
Creative Dough 23
Creepy Crawly Caterpillar 21
Crispy Rice Bars 13
Cucumber Salad 6

E
Easy No-Bake Cheesecake 15

F
French Toast 3

G
Goulash 8
Grandma Judy’s Eggs 3
Granny’s Spanish Rice 9
Green Bean Bake 7

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 25
H
Happy Pizza 20
Hawaiian Chicken 11
Hearty Spaghetti 10
Hot Dog Racer 20

I
Ice Cream Critter 22

K
Kids’ Party Punch 2

L
Lemon-Blueberry Poppy Seed Bread 13

M
Meatloaf 9
Minestrone Soup 5
Mom’s Famous Chili con Carne 8

O
Oatmeal Cookies 17
One-Dish Chicken and Rice 11
Orange Juice Smoothie 2

P
Parmesan Rolls 15
Pastrami Roll-Ups 1
Papa’s Eggs in a Basket 4
Papa’s Salsa Dip 1
Peanut Butter Candy 16
Peanut Butter Cookies 18
Pigs in a Blanket 1
Pineapple Muffins 4
Pistachio Salad 6
Popcorn Balls 13
Puppy Pop 21

Q
Quick Sticky Buns 14

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 26
R
Rocky Road Bars 12

S
Scones 18
Shirley Temple 2
Shredded Beef Burritos 9
S’mores 15
Snickerdoodles 19
Spicy Scented Ornaments 23
Sour Cream Cookies 17
Strawberry Trifle 15
Stuffed Mushrooms 1

T
Tangy Sloppy Joe’s 8
Tater Tot Casserole 10
Tiger Paws 21
Tuna Casserole 11
Tuna Salad Sandwich 6

W
Wacky Chocolate Cake and Icing 16
Walnut Crescents 18

Z
Zucchini & Mozzarella 7

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 27
 NOTES

© 2000 I CAN COOK, a product of Judy’s Girls Enterprise. All Rights Reserved. 28