Judy

Judy
Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Sunday, April 12, 2015

Judys Foodies Applesauce Snacking Cake

                                                                         
This is the perfect snack attack cake! First of all you get a moist cake with rich applesauce flavor & then you get the extra bonus of crunch from pecans & my new favorite stir ins cinnamon baking chips! Did I mention cream cheese frosting? Yeah that too! This all adds up to one GREAT SNACKING CAKE! ENJOY THIS ONE, FOODIES! 
3 Stiffly Beaten Egg Whites ( I do these first & then set them aside while I mix up the rest of the cake! It saves you from having to wash the beaters 2 times!)

3 Egg Yolks + 1 whole Egg
1/2 Cup Shortening
2 Cups Sugar
2 Tsp. Vanilla
2 Cups Flour with 1 Tsp Salt & 1 Tsp. Baking Powder sifted together Add 2 Tsp Cinnamon, 1 Tsp Ginger, 1/2 Tsp Cloves & 1/2 Tsp Nutmeg & give it a stir.
2 Cups Unsweetened Applesauce
1 Cup Chopped Pecans
1 Cup Cinnamon Baking Morsels
Beat Shortening fluffy. Add sugar & beat again. Add Egg Yolks + the 1 whole Egg & beat again. Add Vanilla & beat again. Now add flour mixture alternately with the Applesauce, Begin with your dry ingredients & end with the dry. You should do this in 3 separate alternating rounds. Now stir in by hand the Cinnamon Chips & the Chopped Pecans. Now fold in those Egg Whites. Pour into a 9x13 greased & lightly floured baking pan! Bake in a preheated 350 degree oven for about 45 minutes or until cake test done! Let cool & frost with the following Cream Cheese Frosting!

FROSTING:
8 Ounces of Softened Cream Cheese
4 Tablespoons Softened Butter
2 Teaspoons Vanilla
Dash or 2 Of Salt
4 Cups or so of Powdered Sugar, use enough to get the texture you desire!
2 Tablespoons or so of Milk to get the spreading consistency you desire.
Beat Butter & Cream Cheese together
Add Vanilla & beat. Now beat in the powdered sugar about 1 cup at a time along with the milk & beat until you get lovely, creamy Cream Cheese Frosting!  


Thursday, April 2, 2015

Recipes for Judys' Foodies: Honey Baked Glazed Ham!

This is the link for my Easter Ham recipe! It is DELICIOUS & EASY!

                                                                   

Recipes for Judys' Foodies: Honey Baked Glazed Ham!:                                                                                  This was DELICIOUS & made great gravy too! I made ...

Sunday, March 29, 2015

Judy's Foodies Yogurt Parfait!

                                                                       
Oh boy, this is for my lunch tomorrow! I cannot wait to dig into this delicious yogurt parfait! Healthier than store bought prepackaged yogurts & with the do it yourself version you get ample portions. Make this the night before so the oatmeal is ready for eating! NO COOK TOO!

Plain Yogurt
Rolled Oats
Fruit ( I used my frozen peaches) thawed
Cinnamon, Vanilla, & Honey, you could add Almonds or Pecans or even Coconut! Be CREATIVE!

Layer yogurt in the bottom of your carry along container. Splash a couple of drops of vanilla over the yogurt. Sprinkle with cinnamon as much as you like & drizzle with honey to your taste. Spread about 2 heaping tablespoons of rolled oats. Now top with sliced peaches & some of their juice. I used about 3 heaping tablespoons of peaches & 1 tablespoon of juice. Now repeat your layers. Place lid on the top & refrigerate until the next days lunch or use for breakfast! YUMMY! HEALTHY & did I say YUMMY?

Sunday, March 22, 2015

Tortilla Egg Rolls!

                                                                         
I tried these just for the fun of it! They turn out to be delicious!

Packed full of Ground Pork & veggies!

Tasty bites that are baked & not fried!

1 Lb. Ground Pork
2 Teaspoons Crushed Fresh Ginger or Ginger Powder
1 Teaspoon Salt
2 teaspoons Crushed Garlic
1 Teaspoon Sugar
1/4 Cup Soy Sauce
1 teaspoon Sesame Oil
5 Large Flour Tortilla Shells or 10 Small ( I had the large on hand) Cut large in 1/2 to make 10 halves
! Cup Carrots Shredded, 1/2 of a 1 lb. bag baby carrots
1 Cup of Shredded Cabbage this took about 1/4 of a head of cabbage
1/2 Medium Onion sliced thin
2 Ribs Celery sliced thin
1/4 Shittake Mushrooms sliced thin (optional)
Brown the ground pork, stir in the garlic, ginger, salt, sugar, soy sauce sesame oil & simmer lightly. Remove from heat & pour it over your prepared vegetables that you have in a deep bowl. Let them sit for about 5 minutes for the heat of the meat to pre-soften the vegetables. After 5 minutes stir to combine!Now preheat your oven to 350 degrees. Slice the large Tortillas in 1/2 if using. Spray a baking sheet with baking spray. Now take 1/2 of the sliced tortilla or take 1 whole small one & place 2 Tablespoons of the meat & vegetable mixture in the center. Fold the tortilla up to make a triangle with an open end. Place on the cookie sheet & repeat until done. You will end up with 10 Tortilla Egg Rolls. Now Sprinkle with a little Sea Salt over the tops & place in the oven. Bake 30 to 45 minutes until lightly brown. Serve hot with Duck Sauce & or Hot Mustard whichever you like! FUN, DELICIOUS, BAKED INSTEAD OF FRIED & EASY!

Wednesday, March 11, 2015

Chocolate Cinnamon Snack Cake

                                                                       
Rich chocolate cake with cinnamon makes for great snacking! With the crunchy cinnamon & sugar topping this cake is perfect for transporting & makes for no mess travel. I just like to have it on hand for grabbing a chunk as a snack!

You can see the top is frosting free but has a topping you make with cinnamon, sugar, & cocoa then dot with butter! This cake is  serious snack cake! You could leave off the topping & frost with your favorite frosting, but if you need a cake to take on a picnic or an event the no mess cinnamon sugar topping is the way to go besides I love the crunch it adds to the cake along with the extra cinnamon boost.
CAKE:
1 Cup Shortening
1 Cup Sugar
3 Eggs
1 Teaspoon Vanilla
1 Cup Sour Milk ( you may take 3/4 cup regular milk & add enough vinegar to make a cup to use as a substitute for sour milk)
2 Cups Flour
1 Cup Cocoa
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Teaspoon Cinnamon
1 Cup Mini Semi Sweet Chocolate Chips
1 Cup Cinnamon Baking Morsels
Beat shortening, Add sugar & beat again. Add eggs & vanilla & beat again. Stir all the dry ingredients together except the baking chips & morsels, you will stir them in last. Now add 1/3 of the dry to the creamed mixture & beat. Add 1/3 of the sour milk & beat. Continue with the rotation until all is incorporated & creamed very well. Now stir in those baking chips & morsels. Spray a 9x13 pan with cooking spray pr grease with shortening. Flour lightly. Spread batter in the pan. Preheat oven to 350 degrees. Mix up the topping.
TOPPING:
1/2 Cup Sugar
1 Heaping Tablespoon of Cocoa
2 Teaspoons of Cinnamon
Stir all together. Sprinkle over the top of your unbaked bake. Now dot the top with pats of butter using 5 Tablespoons all together evenly distribute over the top of the cake in about 1/2 teaspoon dollops, you don't have to be precise on this. Now bake for 45 minutes or until cake test done with a toothpick inserted & when it comes out clean with no wet batter your snack cake is done. If you insert the toothpick into a chocolate chip or cinnamon morsel do not let that fool you into thinking it is wet batter! Let cool then cut & SNACK! This is a GREAT CAKE!

Tuesday, March 10, 2015

Judy's Foodies Lazy Night Casserole

                                                                         
This is one huge, delicious casserole & perfect for nights when you just don't feel like cooking but you want a great meal!

This is a one pot & one lid clean up & makes enough for 6 large servings!
2 Pounds Ground Meat. I used Hatfield Ground Pork, It is terrific and not greasy! You may use very lean Ground Beef, Ground Turkey or Ground Chicken
Onion Powder
Garlic Powder
Salt
Pepper, I use White Pepper
1 Pound Frozen Onion & Pepper Mix thawed, you may use any thawed frozen vegetables you wish.
1, 32 ounce bag Hash Brown Potatoes, the cubed type, slightly thawed.
1 Jar Prego Cheddar Cheese Sauce, it is delicious
2 Cups Shredded Mild Cheddar & Monterey Jack Cheese, or use your favorite!
1 Can Grands Butter Flavored Southern Style Biscuits
Parsley Flakes

Place thawed meat in bottom of a large casserole dish that has a lid. Season meat with salt, pepper, Garlic Powder, Onion Powder & Parsley Flakes about 1 Teaspoon of each. Next layer the thawed hash browns over the meat & sprinkle with a teaspoon of salt. Now layer the vegetables over the potatoes. Pour the cheddar cheese sauce over the potatoes. Cover & bake for 1 hour & 45 minutes in a preheated 350 degree oven. Now uncover & sprinkle the cheese over the top. Lay the biscuits over the cheese & sprinkle with parsley flakes. Bake uncovered for 15 to 18 minutes until biscuits are nicely browned! SERVES 6 HUGE portions! Feel free to cut this recipe in 1/2 but the leftovers are great reheated in the microwave! 

Tuesday, March 3, 2015

Frito Pie Judys Foodies Way!

                                                                           
This is a fun & flavorful supper!

This pie is loaded with refried beans, beef, rice, sauce, & cheese! Topped with crunchy Fritos & you have dinner!
1, Nine Inch Pie Crust use my recipe or use a bought frozen crust!
CRUST:
2 Cups Flour
1 TSP. Salt
1/3 Cup Butter
1/3 Cup Shortening
4 to 5 TBS Cold Water
Mix all dry together, cut in butter & shortening to make fine crumbs. Stir in the water just until you get a ball of dough. Roll out on a floured surface & keep the dough slightly thicker than you would for a dessert pie. Line your 9 inch deep pie pan with the dough. Trim & flute the edges! Now make the filling!
FILLING:
1&1/2 up to 2 pounds of lean ground beef
1 Onion Chopped
1 Packet of Old El Paso Taco Seasonings use the amount of heat that you like, we like it mild!
2 Cups Cooked White Rice
1 Can Refried Beans
2 Cups of Mexican Blend Shredded Cheese
1 Jar Old El Paso Taco Sauce
2 Cups Slightly Crushed Fritos
Sour Cream to Dollop
Brown burger with the onion, Add the Taco Seasonings with the amount of water as directed on the package. Stir & cook as package directs. Now stir in the rice. Remove from heat. In the pie shell spread the can of beans evenly in the bottom & half way up the sides of the shell. Spoon meat mixture over the beans. Pour the Taco Sauce over the meat mixture. Now spread the cheese over the top. Bake in a preheated 350 degree oven for 30 minutes. Now spread the crushed Fritos over the top & return to the oven for 15 minutes. Remove from the oven & let the pie sit for 10 minutes before serving to give the pie time to set up! Slice & serve with dollops of sour cream as desired! We had this with a nice salad & it was delicious!