Meet Judy

Red Velvet Cake Mix Blossom Cookies

Enjoy these easy to make Red Velvet Cake Mix Blossom Cookies that are the perfect treat for Christmas or Valentine’s day!

Making cookies with a cake mix is a great shortcut that yields delicious cookies. You can use any flavor cake mix you like.

We like to use the Red Velvet Cake Mix for Valentines Day and Christmas.

Red Velvet Cake Mix Blossom Cookies

These cookies are so versatile. Instead of Hershey Kisses I used Ghirardelli milk chocolate drops. You can also use Hershey’s Candy Cane Kisses for Christmas cookies or dark chocolate kisses.

These make great gifts for neighbors, friends, family, or teachers and they are perfect for taking to office parties or any social events.

Red Velvet Cake Mix Blossom Cookie Ingredients

Ingredients

1 box Red Velvet Cake mix
1/3 cup vegetable oil
1 tsp vanilla extract
2 eggs
1/4 cup sugar
1/4 cup granulated sugar or red decorating sugar
24 Hershey kisses or Ghirardelli milk chocolate drops, (they are my favorite)

How To Make Red Velvet Cake Mix Blossom Cookies

Preheat oven to 350 degrees. Lightly grease a cookie sheet or line it with parchment paper.

In a large bowl, mix together the cake mix, oil, vanilla and eggs until well combined.

Using a cookie scoop, or a spoon, grab tablespoon amounts of dough and roll into a ball. If the dough is too wet you can refrigerate it for 10-15 minutes.

Roll the ball of dough into the granulated sugar or the red sugar. Either sugar will work fine, the red sugar just gives it a little more glimmer and pop.

Place onto the cookie sheet about 2 inches apart.

Bake for 9-11 minutes. As soon as the tray comes out of the oven press a chocolate drop into the middle of the cookie. Work fast as the cookies are harder to press as they cool.

Move to a sheet of wax paper and allow the cookies and chocolate to completely cool before storing. Store in a covered container.

Red Velvet Cake Mix Blossom Cookies

Enjoy these easy to make Red Velvet Cake Mix Blossom Cookies that are the perfect treat for Christmas or Valentine’s day!

Course Dessert

Cuisine American

Keyword Red Velvet Cake Mix Blossom Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Servings 24

Author Recipes Simple

Ingredients

1 box Red Velvet Cake mix
⅓ cup vegetable oil
1 tsp vanilla extract
2 eggs
¼ cup sugar
¼ cup granulated sugar or red decorating sugar
24 Hershey kisses or Ghirardelli milk chocolate drops, (they are my favorite)

Instructions

Preheat oven to 350 degrees. Lightly grease a cookie sheet or line it with parchment paper.
In a large bowl, mix together the cake mix, oil, vanilla and eggs until well combined.
Using a cookie scoop, or a spoon, grab tablespoon amounts of dough and roll into a ball.
If the dough is too wet you can refrigerate it for 10-15 minutes.
Roll the ball of dough into the granulated sugar or the red sugar.
Either sugar will work fine, the red sugar just gives it a little more glimmer and pop.
Place onto the cookie sheet about 2 inches apart.
Bake for 9-11 minutes.
As soon as the tray comes out of the oven press a chocolate drop into the middle of the cookie. Work fast as the cookies are harder to press as they cool.
Move to a sheet of wax paper and allow the cookies and chocolate to completely cool before storing.
Store in a covered container.

Sweet Potato Shepherd’s Pie

Posted by Judy Leave a Comment

This mouthwatering Sweet Potato Shepherd’s Pie is a hearty dish that is full of flavor and will quickly become a favorite meal!

Sweet Potato Shepherd’s Pie

My family loves sweet potatoes and switching out the mashed potatoes for sweet potatoes in Shepherd’s pie was a huge hit at our house. Shepherd’s pie is comfort food at it’s best!

Substitutions and Tips For Making Sweet Potato Shepherd’s Pie

Shepherd’s pie is such a easy recipe to make to your own. If your family does not like mushrooms leave them out or you could add zucchini or one of their favorite vegetables instead.

Use whatever mixture of frozen vegetables you have on hand. Frozen peas or a bag of frozen mixed vegetables are what I use most of the time.

You can use ground turkey or chicken in place of ground chuck. If you prefer you can make the topping with russet potatoes instead of sweet potatoes.

Sweet Potato Shepherd’s Pie Ingredients

Ingredient List:
1 ½ pounds ground chuck
1 small onion, finely chopped
8 ounce package mushrooms, sliced
8 ounce bag frozen peas or frozen mixed vegetables
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon ground thyme
¼ teaspoon black pepper
½ teaspoon chili powder
¼ cup tomato paste
1 cup water

For the sweet potato topping:
3 to 4 medium sweet potatoes, peeled and cooked
½ cup (1 stick) butter
½ to ¾ cup milk, depending on desired consistency

How To Make Sweet Potato Shepherd’s Pie

Preheat oven to 350 degrees.

In a large bowl, combine cooked sweet potatoes, butter, and ½ cup milk. Beat until combined. Add additional milk if needed.

In a large skillet, brown the ground beef with the mushrooms and onions, crumbling as it cooks. Drain well.

Add remaining ingredients to the skillet with the beef, except for the mashed sweet potatoes. Bring to a simmer.

If you are using a cast iron skillet spoon the mashed sweet potatoes over beef mixture. If not you will need to transfer the beef mixture to a 2-quart baking dish before add sweet potato topping.

Next you will smooth the sweet potato topping. Bake for 25 to 30 minutes or until bubbly.

Sprinkle with smoked paprika or chopped parsley as garnish if desired.

Sweet Potato Shepherd’s Pie

This mouthwatering Sweet Potato Shepherd’s Pie is a hearty dish that is full of flavor and will quickly become a favorite meal!

Course Main Course

Cuisine American

Keyword Sweet Potato Shepherd’s Pie

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Author Recipes Simple

Ingredients

1 ½ lbs ground chuck
1 small onion, finely chopped
8 ounce package mushrooms, sliced
8 ounce bag frozen peas or frozen mixed vegetables
½ tsp cumin
½ tsp salt
¼ tsp ground thyme
¼ tsp black pepper
½ tsp chili powder
¼ cup tomato paste
1 cup water

Sweet Potato Topping

3 to 4 medium sweet potatoes, peeled and cooked
½ cup (1 stick) butter
½ to ¾ cup cup milk, depending on desired consistency

Instructions

Preheat oven to 350 degrees.
In a large bowl, combine cooked sweet potatoes, butter, and ½ cup milk. Beat until combined. Add additional milk if needed.
In a large skillet, brown the ground beef with the mushrooms and onions, crumbling as it cooks. Drain well.
Add remaining ingredients to the skillet with the beef, except for the mashed sweet potatoes. Bring to a simmer.
If you are using a cast iron skillet spoon the mashed sweet potatoes over beef mixture. If not you will need to transfer the beef mixture to a 2-quart baking dish before add sweet potato topping.
Next you will smooth the sweet potato topping. Bake for 25 to 30 minutes or until bubbly.
Sprinkle with smoked paprika or chopped parsley as garnish if desired.

Air Fryer Baked Potatoes

Posted by Judy Leave a Comment

These Air Fryer baked potatoes are tender and fluffy on the inside with a crispy flavorful skin on the outside. The Air fryer is the best way to cook baked potatoes!

I finally got an Air Fryer and it’s now become one of my favorite appliances along with the Instant Pot and Slow Cooker.

If you have been on the fence about buying an air fryer go ahead and get you one. You won’t regret it! It’s a game changer for eating better and saving you time in the kitchen. Amazon has the GoWISE USA 5-Quart Air Fryer with 8 Cook Presets plus Recipe Book and it’s a popular one.

Air Fryer Baked Potatoes

Baked potatoes are not just a side dish. They make a great main dish when you add some delicious toppings.

Some of our favorite toppings are chili, broccoli and cheese, and stuffed potatoes with chicken or pork.

What kind of potatoes are best for baking?

I always use Russet potatoes when making baked potatoes because they have a high starch content. The skin on Russet potatoes is thick which makes it crisp on the outside when baked and fluffy of the inside. They are also perfect for making french fries.

How To Prepare Potatoes For Baking

Start by scrubbing and washing the potatoes to clean them. I always use a potato brush to clean mine. Once they are clean dry them off and take a fork and poke a few holes in them.

Air Fryer Baked Potatoes Ingredients

Ingredients
2 to 4 medium russet potatoes, scrubbed, rinsed and dried
2 to 4 teaspoons olive oil or avocado oil
1 teaspoon kosher salt

How To Make Air Fryer Baked Potatoes

Rub cleaned potatoes with olive oil and coat with salt, then place potatoes on air fryer rack or in basket leaving space between them and without stacking them on top of each other.

Cook at 400 degrees for 50 minutes, using tongs to flip halfway. Potatoes will be crisp on the outside and soft on the inside when ready to eat.

Serve with choice of toppings.

Air Fryer Baked Potatoes

These Air Fryer baked potatoes are tender and fluffy on the inside with a crispy flavorful skin on the outside.

Course Side Dish

Cuisine American

Keyword Air Fryer Baked Potatoes

Prep Time 5 minutes

Cook Time 50 minutes

Servings 4

Author Recipes Simple

Ingredients

4 medium russet potatoes, scrubbed, rinsed and dried
4 tsp olive oil or avocado oil
1 tsp kosher salt

Instructions

Rub cleaned potatoes with olive oil and coat with salt, then place potatoes on air fryer rack or in basket leaving space between them and without stacking.
Cook at 400 degrees for 50 minutes, using tongs to flip halfway. Potatoes will be crisp on the outside and soft on the inside when ready to eat.
Serve with choice of toppings.

White Chocolate Peppermint Fudge

Posted by Judy Leave a Comment

This delicious four ingredient White Chocolate Peppermint Fudge recipe is a quick and easy holiday dessert that everyone will love.

White Chocolate Peppermint Fudge

I love fudge and peppermint candy so this White Chocolate Peppermint Fudge is one of my favorite fudge flavors. It’s a great recipe to make to give as Christmas gifts to your kids teachers, neighbors, friends or family.

This recipe is really simple to make so if you are looking for a easy dessert that you can whip up without a lot of fuss you should give it a try!

Tips for Making White Chocolate Peppermint Fudge

Make sure you line your pan with foil or parchment paper for easy clean-up.
Be careful melting the white chocolate and don’t over cook it. It’s best to melt the white chocolate in short increments.
Seal peppermint candies in a large resealable plastic bag and crush with rolling pin or you can use on/off pulsing action in Food Processor.
For best flavor I recommend using pure peppermint extract instead of imitation.

Below is the ingredient list and the steps to make this fudge with photos. You can also scroll to the bottom for a printable copy of the recipe.

White Chocolate Peppermint Fudge Ingredients

Ingredient List
12 ounces white chocolate chips
2/3 cup sweetened condensed milk
1 1/2 cups crushed peppermints
1/2 tsp peppermint extract

How To Make White Chocolate Peppermint Fudge

Pour the white chocolate chips and sweetened condensed milk into a microwave safe bowl.

Microwave the bowl for about 30 seconds, stir everything together and then microwave again for 15 seconds at a time; until everything is melted together.

Pour half of the crushed peppermints and peppermint extract into the melted chocolate mixture and stir everything together.

Pour into an 8×8 baking dish that is lightly coated or lined with foil and then lightly coated. Sprinkle the remaining peppermints on top and pat lightly to make them stick into the chocolate.

Cover and refrigerate for several hours to allow the fudge to firm. Slice and enjoy!

It’s best enjoyed within a day or two as the peppermints become sticky after a few days.

White Chocolate Peppermint Fudge

This delicious four ingredient White Chocolate Peppermint Fudge recipe is a quick and easy holiday dessert that everyone will love.

Course Dessert

Cuisine American

Keyword White Chocolate Peppermint Fudge

Prep Time 5 minutes

Cook Time 1 minute

Servings 36

Author Recipes Simple

Ingredients

12 ounces white chocolate chips
2/3 cup sweetened condensed milk
1 1/2 cups crushed peppermints
1/2 tsp peppermint extract

Instructions

Pour the white chocolate chips and sweetened condensed milk into a microwave safe bowl.
Microwave the bowl for about 30 seconds, stir everything together and then microwave again for 15 seconds at a time; until everything is melted together.
Pour half of the crushed peppermints and peppermint extract into the melted chocolate mixture and stir everything together.
Pour into an 8×8 baking dish that is lightly coated or lined with foil and then lightly coated.
Sprinkle the remaining peppermints on top and pat lightly to make them stick into the chocolate.
Cover and refrigerate for several hours to allow the fudge to firm. Slice and enjoy!

Recipe Notes

Best enjoyed within a day or two as the peppermints become sticky after a few days.

Frosted Carrot Cake Loaf

Posted by Judy Leave a Comment

Start your holiday baking off right with this delicious Frosted Carrot Cake Loaf. Loaded with pecans, grated carrots and raisins and topped with homemade cream cheese frosting.

Frosted Carrot Cake Loaf

This made from scratch Frosted Carrot Cake Loaf is moist and delicious and will quickly become a holiday favorite!

Baking Tips

Read through the whole recipe before starting.

Measure out your ingredients before you start baking. That way everything is ready to go and you know you have all the ingredients you need.

Make sure your eggs and cream cheese are at room temperature. I usually set them out on the counter 30 minutes to an hour before I’m ready to start baking.

For a smoother frosting sift the powdered sugar to remove any lumps. This is something my mom always did and her frosting was always perfect.

Carrot Cake Loaf Ingredients

Ingredients:
1 1/3 cup all purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
3 eggs
1 cup granulated sugar
1 cup vegetable oil
2 tsp vanilla extract
3 carrots – grated
1/2 cup raisins
1/2 cup crushed pecans

Frosting Ingredients
4 oz cream cheese – softened
1/4 cup unsalted butter (4 tbsp) softened
1 1/4 cup powdered sugar
1 tsp heavy cream or milk
1 tsp vanilla

How To Make Frosted Carrot Cake Loaf

Preheat oven to 350 degrees. Prepare a 9×5 loaf pan by coating with a non-stick spray. Line with parchment paper for easy removal, (optional).

In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.

In a large bowl, mix together the eggs and sugar until combined.

Then, add in the oil and vanilla. Mix everything together until the oil is fully combined. Stir in the dry ingredients.

With a spatula, fold in the carrots, raisins and pecans.

Pour into the prepared pan and bake for 1 hour to 1 hour and 15 minutes.

Cool for 10 minutes and then move the loaf to a rack and cool completely.

Prepare the frosting by mixing all of the ingredients together in a mixer. Add extra cream or milk if you want a thinner icing.

Frost the cooled loaf and top with a few extra pecans if you like.

Frosted Carrot Cake Loaf

Start your holiday baking with this Frosted Carrot Cake Loaf. Loaded with pecans, grated carrots and raisins and topped with homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword Carrot Cake Loaf

Prep Time 15 minutes

Cook Time 1 hour

Servings 8

Author Recipes Simple

Ingredients

1 1/3 cup all purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
3 eggs
1 cup granulated sugar
1 cup vegetable oil
2 tsp vanilla extract
3 carrots, grated
1/2 cup raisins
1/2 cup crushed pecans

Frosting Ingredients

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/4 cup powdered sugar
1 tsp heavy cream or milk
1 tsp vanilla

Instructions

Preheat oven to 350 degrees.
Prepare a 9×5 loaf pan by coating with a non-stick spray. Line with parchment paper for easy removal, optional.
In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.
In a large bowl, mix together the eggs and sugar until combined. Then, add in the oil and vanilla. Mix everything together until the oil is fully combined.
Stir in the dry ingredients. With a spatula, fold in the carrots, raisins and pecans.
Pour into the prepared pan and bake for 1 hour to 1 hour and 15 minutes.
Cool for 10 minutes and then move the loaf to a rack and cool completely.
Prepare the frosting by mixing all of the ingredients together in a mixer. Add extra cream or milk if you want a thinner icing.
Frost the cooled loaf and top with a few extra pecans if you like.

Recipe Video

Chocolate Pumpkin Swirl Brownies Recipe

Posted by Judy Leave a Comment

Get your Fall baking started with these easy Chocolate Pumpkin Swirl Brownies with cream cheese pumpkin swirl filling that makes them so moist and delicious!

Chocolate Pumpkin Swirl Brownies Recipe

These easy Chocolate Pumpkin Swirl Brownies start with your favorite boxed brownie mix or you can use your favorite homemade brownie recipe.

Pumpkin Puree

This recipe calls for 100% Pure Pumpkin. Make sure you do not pick up canned pumpkin pie filling. Look for the can that says 100% Pure Pumpkin. Pumpkin pie filling is already sweetened and will not work in this recipe.

Brownie Baking Tips

Read the recipe all the way through before beginning.
Make sure your eggs are at room temperature.
Set the cream cheese out for 30 minutes to soften it.
Check on your brownies 5 minutes before the final baking time in the recipe. Some ovens cook faster than others.

Chocolate Pumpkin Swirl Brownies Ingredients

Brownie Ingredients:
1 box brownie mix
Water, vegetable oil and eggs called for on the brownie mix
plus the egg yolk from the separated egg in the pumpkin swirl

Pumpkin Swirl:

3 oz of cream cheese – softened
1/4 cup granulated sugar
1/4 cup 100% pure pumpkin – not pie filling
1 tbsp all purpose flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 egg – separated (Yolk is used in the brownie mix, egg white is used in the pumpkin swirl)

How To Make Pumpkin Swirl Brownies

Preheat oven to 350 degrees. Prepare a 9 inch baking pan with non-stick spray. The pan can be lined with foil or parchment paper for easy removal; spray the lining lightly with non-stick spray.

In a small mixing bowl, combine the cream cheese and sugar; mix until it’s smooth and creamy. Add in the pumpkin, flour, spices and egg white; mixing again until well combined. Set aside.

Prepare the brownie mix according to the mix instructions, adding in the extra egg yolk that was separated from the pumpkin swirl egg.

Set aside a 1/2 cup of the brownie mixture and pour the remaining mixture into the prepared baking pan.

Dollup the pumpkin swirl mixture all over the top of the brownies, then dollup the remaining brownie mixture on top of that. Using a knife, swirl through the top to create a nice swirl pattern.

Bake for 30-35 minutes, until a tooth pick comes out clean. Cool completely before cutting. Store covered in the refrigerator.

Chocolate Pumpkin Swirl Brownies

Get your Fall baking started with these easy Chocolate Pumpkin Swirl Brownies with cream cheese pumpkin swirl filling that makes them so moist and delicious!

Course Dessert

Cuisine American

Keyword Pumpkin Brownies

Prep Time 15 minutes

Cook Time 30 minutes

Servings 12

Author Recipes Simple

Ingredients

1 brownie mix
Water, vegetable oil and eggs called for on the brownie mix. Plus the egg yolk from the separated egg in the pumpkin swirl.

Chocolate Pumpkin Swirl

3 ounces cream cheese – softened
1/4 cup granulated sugar
1/4 cup 100% pure pumpkin – not pie filling
1 tbsp all purpose flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 egg – separated (the yolk is used in the brownie mix, egg white is used in the pumpkin swirl)

Instructions

Preheat oven to 350 degrees. Prepare a 9 inch baking pan with non-stick spray. The pan can be lined with foil or parchment paper for easy removal; spray the lining lightly with non-stick spray.
In a small mixing bowl, combine the cream cheese and sugar; mix until it’s smooth and creamy. Add in the pumpkin, flour, spices and egg white; mixing again until well combined. Set aside.
Prepare the brownie mix according to the mix instructions, adding in the extra egg yolk that was separated from the pumpkin swirl egg. Set aside a 1/2 cup of the brownie mixture and pour the remaining mixture into the prepared baking pan.
Dollup the pumpkin swirl mixture all over the top of the brownies, then dollup the remaining brownie mixture on top of that. Using a knife, swirl through the top to create a nice swirl pattern.
Bake for 30-35 minutes, until a tooth pick comes out clean.
Cool completely before cutting. Store covered in the refrigerator.

Red Velvet Cake Mix Blossom Cookies

Red Velvet Cake Mix Blossom Cookie Ingredients

How To Make Red Velvet Cake Mix Blossom Cookies

Red Velvet Cake Mix Blossom Cookies

Ingredients

Instructions

Sweet Potato Shepherd’s Pie

Substitutions and Tips For Making Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie Ingredients

How To Make Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Ingredients

Sweet Potato Topping

Instructions

Air Fryer Baked Potatoes

What kind of potatoes are best for baking?

How To Prepare Potatoes For Baking

Air Fryer Baked Potatoes Ingredients

How To Make Air Fryer Baked Potatoes

Air Fryer Baked Potatoes

Ingredients

Instructions

White Chocolate Peppermint Fudge

Tips for Making White Chocolate Peppermint Fudge

White Chocolate Peppermint Fudge Ingredients

How To Make White Chocolate Peppermint Fudge

White Chocolate Peppermint Fudge

Ingredients

Instructions

Recipe Notes

Frosted Carrot Cake Loaf

Baking Tips

Carrot Cake Loaf Ingredients

How To Make Frosted Carrot Cake Loaf

Frosted Carrot Cake Loaf

Ingredients

Frosting Ingredients

Instructions

Recipe Video

Chocolate Pumpkin Swirl Brownies Recipe

Pumpkin Puree

Brownie Baking Tips

Chocolate Pumpkin Swirl Brownies Ingredients

How To Make Pumpkin Swirl Brownies

Chocolate Pumpkin Swirl Brownies

Ingredients

Chocolate Pumpkin Swirl

Instructions

Recipe Video

search

Like Us On Facebook

categories

Follow On Instagram

judysrecipessimple

Archives

Follow on Twitter

Subscribe to our weekly newsletter