Category Archives: Recipes

Operation Popcorn, April Fool’s

April 21, 2016 by Judy Trull



This month Hey Popcorn Guy dropped of the flavor for this month’s challenge and it’s no April fool’s!  Honey Mustard is the flavor this month.  My daughter Morgan came to visit with our new granddaughter Willow for a few days and so we were throwing out ideas as to how to utilize the honey mustard popcorn in a recipe and Honey Mustard Meatballs was the winner.  So this month’s challenge was made by Morgan Kubash, and they were tasty.  Served alongside mashed potatoes, oriental style veggies, it was what’s for dinner!

Honey Mustard Meatballs

3 cups Hey Popcorn Guy Honey Mustard Popcorn

10 Ritz Crackers

1 pound hamburger

½ medium onion, chopped

1 Tablespoon Honey Mustard


Pulse together honey mustard popcorn, Ritz crackers and medium onion together in a food processor, pulse until the consistency of bread crumbs. Mix into the hamburger, with the honey mustard, just until incorporated.  Form into small meatballs, place on a foil lined baking sheet and bake at 350 for approximately 30 minutes.  Serve with honey mustard cream sauce.


Honey Mustard Cream Sauce


4 Tablespoons butter

4 Tablespoons flour

3 cups milk

4 Tablespoons Honey Mustard

¼ teaspoon season salt

Pinch of black pepper

1 teaspoon dill


Place butter in a pan to melt.  Once the butter is melted, add flour and whisk into butter and cook for approximately one minute.  Add milk and continue to whisk until thickens.  Add honey mustard, salt, black pepper and dill.

Operation Popcorn Easter

March 21, 2016 by Judy Trull

In preparation for our own version of March Madness, Hey Popcorn Guy messaged me at the end of February and let me know that he would be delivering the next challenge soon.  He did sound in the message a tad bit on the devilish side, however I hoped for the best and was pleasantly surprised.  Grandma La La, Hey Popcorn Guy’s better half, dropped off the challenge a few days later, she said it reminds them of Spring.  So being that Spring brings Easter time I thought why not make an edible candy bowl for all those sweet treats.  Any holiday that offers up candy is one I can get excited about so here is the recipe for our edible candy bowl using Citrus Blend popcorn compliments of Hey Popcorn Guy!

1/3 bag of 10 oz. bag of marshmallows

3 Tablespoons butter

6 oz. white chocolate chips

Melt together in a sauce pan the marshmallows, butter and white chocolate chips.  Once melted turn off the heat and add the bag of Citrus Blend popcorn and stir to coat.  Pour into a plastic bowl and with buttered hands, work to form the shape of the bowl.  Let set up.  Remove from the plastic bowl once cooled and fill with your favorite candy.  Enjoy!




Operation Popcorn, Take 2

February 13, 2016 by Judy Trull

The second delivery of popcorn was dropped off earlier this week, and if people perhaps have been fooled into thinking “Hey Popcorn Guy” doesn’t have a sense of humor, rest easy, because he does.  Which was demonstrated in the flavor of popcorn that he brought me to work with….Black Cherry & Red Cherry.  I know right?  He is thinking perhaps that I have more imagination then I really do, however let’s give it a go.  This was a bit of a head scratcher for me and I was up against the ropes for awhile, I’m not gonna lie, then the creative process took over and a recipe was born.  The bars are really tasty and I hope when you find yourself with some Black Cherry & Red Cherry popcorn from “Hey Popcorn Guy” that you will give this recipe a try!

Cherry Chocolate Cheesecake Bars

Base Layer

1 1/2 cups rice crispy cereal

1 1/2 cups Black Cherry & Red Cherry Popcorn

5 oz. large marshmallows

1/4 cup butter


Second Layer

1 8 oz. package of cream cheese, softened

1/2 cup whipping cream

1/4 cup powdered sugar


Top Layer

1 cup white chocolate chips

1 cup milk chocolate chips (this recipe would be amazing with dark chocolate)


You will need a 13 X 9 pan, butter the pan well.  Place the marshmallows and butter in a pan. Place pan on medium heat and begin to melt, continually stirring.  Once the marshmallows and butter have melted together, stir in popcorn and crispy cereal. Press out on the bottom of the 13 X 9 pan , allow to cool.  While the cereal layer is cooling, place softened cream cheese, whipping cream and powdered sugar in a mixer and whip until combined, and then whip for an additional 1 to 2 minutes.  Spread the cream cheese mixture onto the cereal mixture with a spatula.  Melt together in a bowl the chocolate chips.  You can use a double boiler, or what I did was melt it in the microwave at 30 second intervals, stirring in between.  Once the chocolate is melted and smooth, stir together once more and spread onto the cheesecake layer.  At this point you can refrigerate the bars, however I did not, I allowed them to cool on the counter and then cut them into squares.


Operation Popcorn

January 18, 2016 by Judy Trull

Some of you may have seen one of my Breakfast with Judy video’s on You Tube several months ago, when we made Apple Cinnamon Mini Loaves using Crunchy Cinnamon Honey Pretzel Cookies, which is a product that is carried by Manawa’s own Brian Busby also known as “Hey Popcorn Guy”. At that time, Brian aka “Hey Popcorn Guy” offered me a challenge. Each month in 2016, Brian would choose a flavor of popcorn and drop it off here at Lindsay House Bed and Breakfast and I would utilize it in a recipe in some way. I agreed as I thought it would be an interesting challenge and a way to stretch myself as a home cook.
And so Operation Popcorn has begun. Brian has dropped off my first challenge for 2016 in the form of Tomato & Basil Popcorn. I must admit I have been scratching my head trying to figure out how I am going to utilize this interesting and somewhat challenging ingredient.

Stay tuned for the conclusion of our first installment of Operation Popcorn.

Operation Popcorn (4)

Tomato & Basil Chicken

2 cups “Hey Popcorn Guy” Tomato & Basil Popcorn
1 cup Panko Bread Crumbs
½ teaspoon dried basil
½ teaspoon kosher salt
2 eggs, beaten
2 boneless, skinless chicken breasts, pounded thin

Place 2 cups of tomato & basil popcorn in a food processor with the chopping blade. Pulse until the popcorn is a fine crumb. Place in a pie plate and add panko bread crumbs, basil and kosher salt.

In another pie plate, crack 2 eggs and beat.

Place chicken breasts between 2 pieces of plastic wrap and pound until about ¼” thin.

Dip chicken breast in the egg and coat both sides.

Put into popcorn crumb mixture and turn to coat both sides with crumb mixture.

Place in a frying pan on medium heat with a pat of butter and a drizzle of Winemaker’s Daughter Shallot Garlic olive oil, or the oil of your choice. Fry until a golden brown on both sides and place on a foil lined cookie sheet and place in a 350 degree oven and bake for 15 minutes.

I served this with an Angel Hair Alfredo, and it was YUUUMMMYYYY!

Tune in next time for our next installment of Operation Popcorn!

Winemaker’s Daughter Cooking Demo

May 2, 2015 by Judy Trull

I am so excited to be able to do a cooking demo at Winemaker’s Daughter right here in beautiful downtown Manawa this afternoon at 1 p.m.  I will be making a version of a Kentucky Hot Brown, in honor of our Derby inspired brunch.  Jamie will be featuring a mint julep inspired wine cocktail.  My dish is called “Hot Buttercups” and has many of the classic Hot Brown elements and we are using a few ingredients carried at Winemaker’s Daughter to bring the dish together.  I have included the recipe here and we should be posting the video of the cooking demo within the next few days.  Happy Kentucky Derby day, and cheers to new ideas for brunch!



Cheese sauce
2 Tbsp. butter
2 Tbsp. flour
Salt and pepper
2 cups milk
¼ cup smoked Gouda cheese grated

In a saucepan, or deep frying pan, melt butter. Once butter is whisk in flour and cook several minutes. Whisk in milk and season with salt and pepper. Stir with a spatula continually until sauce begins to thicken, add grated cheese and continue stirring until the cheese is incorporated.

6 slices of white or wheat sandwich bread with crusts cut off
1 – 2 Tbsp. of butter, softened
½ cup diced roasted turkey breast
¼ cup diced cooked bacon
½ pound smoked Gouda cheese, grated (minus ¼ cup used in cheese sauce)
6 eggs, whisked
½ cup half and half
Bacon olive oil from Winemaker’s Daughter
Penzey’s Smoked paprika
Sliced or diced tomato’s for garnish

Butter the slices of bread and place butter side down into a muffin tin or small ramekin. Brush the inside of the bread with bacon olive oil or the oil of your choice. Add turkey and bacon and grated cheese to each muffin cup. Whisk eggs and half and half together and pour into muffin cups.

Bake at 350 degrees for 12 to 16 minutes just until the eggs are softly set, you do not want to over cook them.
Place on a plate and drizzle cheese sauce over the top and garnish with diced tomato’s.


The Newest You tube video….Part 1!

May 1, 2015 by Judy Trull

The newest you tube video is here, and this is just part 1.  Part 1 is the hollandaise sauce, and who doesn’t love a good hollandaise sauce, especially one that is really easy and foolproof.  I have used this sauce on egg dishes, crepes, Eggs Benedict and various other recipes.  I hope you will be able to incorporate this recipe into your repertoire and impress your family and friends, and if it doesn’t impress them, at least they will be well fed.


Scones Part 1

March 23, 2015 by Judy Trull

I have been working on the latest you tube video for our you tube channel, Breakfast with Judy.  Along with my brother in law, Thomas, who has been working with me regarding the editing of the video, we decided to split the footage into Part 1 and Part 2.  This has been a new adventure as I shot this with my cell phone and so that presented some new challenges.  I have to admit at times it doesn’t really look like I am enjoying making the scones, however nothing could be further from the truth.  I just found it challenging to shoot the video, set the camera and remember to smile all at the same time.  I hope you enjoy this latest you tube video, please subscribe to the Breakfast with Judy channel, and as always thank you for watching Breakfast with Judy, at the Lindsay House Bed and Breakfast, Where the joy of living is served daily.

Breakfast with Judy on You Tube

January 25, 2015 by Judy Trull



This is the first in a series of you tube videos entitled Breakfast with Judy.  I will be sharing the delicious and easy recipes that we have shared with our guests for breakfast here at the Lindsay House Bed and Breakfast.  Breakfast is half of our name and with that in mind we will be sharing the recipes that our guests have come to enjoy.  The wonderful thing about the recipes that you will see is that they are easy to put together and really delicious.  So I hope you will tune in to this first you tube video and the future videos.

Fall must be right around the corner!

September 2, 2012 by Judy Trull

Halloween spirit...!!!Or at least that is what I keep telling myself.  I realize there are those of you out there who may be frowning at someone who is hoping for a bit of cooler weather, after all this is Wisconsin and it’ll be here sooner then any of us wants it.  However, I must confess that Fall is one of my favorite seasons, the crispness in the air and of course those foods that we enjoy as the days and nights turn cooler.  I mean I just can’t say that I can’t wait to dig into a bracing hot bowl of soup….when it’s 90+ degrees outside.  My dear friend and neighbor (when we lived in our last home), we would joke that it wasn’t officially Fall until Miss Lisa made her pumpkin bars, which if I may say are completely scrumptious.  So I realize Lisa may not have made her pumpkin bars, but I decided to throw caution to the wind on this beautiful labor day weekend morning and try a new recipe that I found on Pinterest.  It turns out that these pumpkin poppers are absolutely fabulous and quite easy and to answer your next question…our guests enjoyed them.  One woman even asked to take the 2 she couldn’t eat with her and enjoy them tomorrow.  Personally for me I am sure if I had those in the car with me, they wouldn’t make it all the way home (;  So here is the Pumpkin Popper recipe that I first discovered on a blog called Just the Little things, and it turns out who we have to ultimately thank for this delicious recipe is a blog called Domestically Speaking, either way these are a winner and give them a try……your family and friends will thank you.


Pumpkin Poppers recipe from Domestically Speaking and Just the Little Things

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/8 tsp. ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup pumpkin
  • 1/2 cup milk

For Coating

  • 1 stick unsalted butter, melted  (I used salted butter, I don’t usually have unsalted butter on hand)
  • 2/3 cup sugar
  • 2 tbsp. cinnamon (I used Penzey’s Spices Cinnamon)

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.
In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes.
Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.

Pumpkin Cream Cheese Muffins

March 3, 2012 by Judy Trull

 Today I am sharing this recipe that I received from my sister Sandy, who is an accomplished cook, wife, mother, O.B. nurse and all around swell gal.  She shares recipes often and this one is really wonderful.  Our guests enjoyed these this morning, I made some modifications, as our guests have nut allergies, so I just adjusted accordingly.  I must admit versatility is one of the things I really appreciate in a recipe, so this is a keeper for me.  I am especially excited that we actually remembered to take a photo prior to serving our guests this morning.  I hope you enjoy making these, and moreover enjoy eating them with your friends and family.

Pumpkin Cream Cheese Muffins

1 can (14 1/2 ounce) pumpkin or sliced carrots, drained

1 3/4 cups flour ( Sandy used whole wheat pastry flour, I have used all purpose flour and a combination of wheat and white flours)

1 cup sugar ( Sandy used 1/2 cup organic cane sugar)

1 1/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/8 tsp. each ground allspice, cloves and nutmeg ( I have also used ground mace, in place of the nutmeg)

1/2 to 1 tsp. chopped crystallized ginger

1/2 cup chopped pecans

1 egg

1/3 cup vegetable oil ( I have also used walnut oil or almond oil with good results)


8 ounces cream cheese, softened ( Sandy used light cream cheese)

1 egg

1/4 cup sugar

Combine pumpkin or pureed carrots with egg and oil.  In a separate bowl combine flour, sugar, baking soda, salt, spices and nuts.  Combine wet and dry ingredients until moistened.  Fill 12 greased muffin cups one third full.  In a small mixing bowl, beat the filling ingredients until smooth.  Drop by Tablespoon full into the center of each muffin.  Top with remaining batter.  Bake at 350 for 20 to 25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.

p.s. I normally make these in Texas muffin pans, which are larger muffins so they make 6 instead of 12 standard muffins.