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!

Thursday, November 26, 2015

Grandma Miller's Stuffed Monkeys!

My Grandma Miller always had her Stuffed Monkeys out on the holiday table & we kids loved then! I am sure you will too!
Pitted Dates as many as you wish!
Peanut Butter use your favorite, smooth or chunky!
1 Donut Filler or Cake Decorator filled with the Peanut Butter, my Grandma just slit the date & filled the slit with peanut butter, you may do that instead!
Granulated Sugar.
Fill your donut filler or cake decorator with the peanut butter, Squirt each date full of the peanut butter! Then roll each date in the sugar! SERVE! JUST DELIGHTFULLY OLD FASHIONED!

Wednesday, November 25, 2015

Hot Buttery Roasted Chestnuts

These are the finished Chestnuts, hot, nicely sweet, buttery, & salty, perfect!
I bought a pack of fresh Chestnuts & got about 30 nice sized Chestnuts for about $5.oo. Out of the lot I only had one bad Chestnut. Not bad at all! Cut an X into each Chestnut just through the hull, try not to cut into the nutmeat! If you do the Chestnut will not stay whole but it will still be delicious! Now soak them in cold salted water in enough water to cover all the Chestnuts & use about 2 teaspoons of salt. Let them soak for at least 2 hours.

  These are the Chestnuts with the X cut into them! Ready for their salt water soak!
Once soaked drain them. Now put them into a deep saucepan & cover with water, NOT SALTED! Bring to a boil & boil for 20 minutes! Drain Chestnuts
     These are now cooked & peeled! You must peel them while still warm! Otherwise they are all but impossible to peel! You remove the hull & the layer of brown skin from the nut! Now when you are ready to eat them fry them in 2 tablespoon of butter & a shake or 2 of salt to taste! Eat while hot! You are correct these are not roasted per say but TASTE JUST LIKE THEY ARE FROM THE STREETS OF NEW YORK! DELICIOUS!                                                                           

Sunday, November 8, 2015

Boneless, & Skinless Fried Chicken

CRISPY, BONELESS, & SKINLESS so you can just chomp right into one of these big juicy bad boys!

3 Cups Flour that you add the following:
1 Teaspoon Salt
1 Teaspoon Pepper I use White Pepper
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon onion Powder
1 Tablespoon Parsley Flakes
1/4 Teaspoon Sugar
1/2 Teaspoon Ground Sage
1 Teaspoon Savory
Dash or 2 as much as you like Crushed Red Pepper Flakes
Dash or 2 of Allspice
Couple Dashes of Cinnamon
Moisten chicken pieces with water. Dredge in the flour pat each piece with wet hands to remoisten & then dredge again in the flour mixture. Heat 3 inched deep oil in a large deep skillet, I use a black iron skillet! Once oil is hot drop each piece of chicken into the pan CAREFULLY you do not want to splatter. Cook until the bottom side is nicely brown then flip chicken over to brown the second side. Cook until chicken has an internal temperature of 165 degrees. Cooking time should be about 25 minutes total, drain chicken on paper towels &  ENJOY! JUICY CRISPY & NOT DRY Chicken!

Apple Brown Betty an Old Fashioned Rustic Dessert!

This is as good as I remembered. I made this for my family when I was a little girl of eleven years of age. It was my first do it yourself recipe. I looked at recipes for Apple Brown Betty & thought hmmmm I wonder if this would be a better recipe if I did this? It was & still is! I had forgotten about this recipe years ago but found it in one of my old cookbooks & it was like finding a long lost friend. I could not wait to bake it once again. Here it is for you to try!

6 Baking Apples, I used Macintosh, peeled, cored, & diced
1 Tablespoon Lemon Juice
6 Slices White Bread, stale
2/3 Cup Brown Sugar
6 Tablespoons Softened Butter
1/4 Teaspoon Salt
Granulated Sugar
1 Teaspoon Vanilla
1 Tablespoon Flour
1/3 Cup Apple Cider or Apple Juice, I use Cider
1, Buttered Deep Dish 9"Inch Pie Pan

In a large deep bowl place the Lemon Juice. As you peel, core & dice each apple immediately place the diced apple into the lemon juice & stir. This keeps your apples from browning. Once all the apples are in the juice add, the brown sugar, flour, 1 teaspoon cinnamon, the salt & vanilla, stir until well combined. 

Now take each slice of bread & butter one side liberally with the soft butter, sprinkle generously with granulated sugar, & sprinkle with cinnamon, Flip bread over & repeat. Now go to the next slice & do the same. Stack each piece of finished bread on top of each other. Do this until finished. Now cut through the stack & make bread cubes, place into a bowl as you cube.
This is the size of bread cubes you will need & you can see how I have them cinnamon & sugared!

 Now place 1/3 of the bread cubes into your prepared pie pan. Place 1/2 of the apple mixture over the bread. 

Layer another layer of bread cubes then the rest of the apple mixture, finish with the bread cubes.

 Now drizzle the apple cider or juice over the top, evenly! Bake in a preheated oven for 1 hour! Serve warm or room temperature, with Whipped Cream, Vanilla Ice Cream,  Milk, or plain!                                                                           

Sunday, November 1, 2015

No Bake Pumpkin Pie!

This Pumpkin Pie came about one night when I was wanting pie but did not want to make a crust & bake! I am so glad I felt a little lazy that night because this Pumpkin Pie is AMAZING!

Rich & creamy with intense flavors, nicely spicy & yet sweet with just the right amount of Pumpkin! Give this no bake Pumpkin Pie a try, you will be glad you did!

1 Keebler Graham Cracker Ready Made Crust, I followed the package direction that suggested an egg wash & fast 5 minute baking of the empty pie shell. This gave the crust a crispy extra & sealed the crust so it did not get soggy!
1 Cup Sugar
3 Eggs Beaten
1/2 Cup of Cornstarch
1/4 Teaspoons of Salt
2 Cups of Whole Milk
1 Cup of Whole Milk
4 Tablespoons Butter
2 Teaspoons of Vanilla
2 Teaspoons of Cinnamon
1/4 Teaspoons each of Ginger, Nutmeg, & Cloves
In large deep heavy saucepan brown your butter, add the sugar, salt, spices,  & the milk. Stir until mixture is just about ready to boil. Add the pumpkin & cook until bubbling. Stir the cornstarch into the 1 cup of milk until smooth. Stir this into your bubbling pumpkin mixture along with the vanilla. Cook & stir until nicely thick. Add a tablespoon at a time of this hot mixture into your beaten eggs util you have about 1 & 1/2 cups of egg & pumpkin mixture. You must do this step or the eggs will scramble if you just add them right into your pumpkin filling! Now whisk this back into your pan of hot pumpkin mixture stirring as you add. Continue to cook & stir until very thick. Remove from heat & spoon pumpkin filling into your cooled crust. Refrigerate until cold. Serve slices of this delicious, creamy & thick Pumpkin Pie with Whipped Cream. This is WONDERFUL!

Saturday, October 24, 2015

Judy's Foodies Favorite Chicken Sandwiches!

Thinly Sliced Sauteed Chicken Breast with Italian dressing , gooey cheese, lettuce, tomato, & a good bun make this a favorite at our house! EASY TOO!
Thin Sliced White Meat Chicken Breast 1/4 pound per sandwich!
1/4 Cup Italian Dressing, I use Good Seasons Robusto!
2 Cups Provolone or any good Italian Cheese shredded or sliced
Lettuce, Tomato, Sliced Onion, Peppers sweet or hot as you wish, any or all of these + Mayo if you wish!
In a large skillet saute your chicken in the Italian dressing until cooked & chicken is no longer pink. I cook them on medium heat about 15 minutes turning 1/2 through the cooking. Cover each chicken slice with the cheese cover the pan with a lid & let cheese melt about 3 to 5 minutes. On really good sandwich buns slather on some may if you like, & I like! Then lettuce on the bottom bun over that may, 2 slices of the chicken & then the remaining toppings! Serve hot with frys, onion rings or chips! YUMMY!  

Beef & Chicken Pizza

This Pizza is a meat & cheese lovers dream!

3 Cups Flour
2 TSP. Sugar
1 Packet Yeast
Stir all together & the add 1&1/3 Cup Cold Water. Stir together. Let sit 10 minutes & the add,
1 TBS. Oil
1 TSP Salt Stir together Cover & let this rise until double. I turn my oven on to warm, let it preheat, then turn off oven & let dough sit in the oven to raise. It usually is double in about one hour! While dough is rising I make the meat topping.
1 Pound Lean Ground Beef
1 Pound Boneless Skinless Chicken Breast.
Star to brown the ground beef in a large skillet. Once it has begun to brown add the chicken & cook both until no longer pink. Chop/shred the chicken as it cooks. This will take about 25 minutes. Break up the burger as it is browning. You want bite size pieces for both meats. Sprinkle meat 2 teaspoons of Italian Seasonings. Once cooked turn off the heat & set aside until you are assembling your Pizza's. 
PIZZA SAUCE, I use 2 jars of Prego Pizza Sauce!
Once dough is double in size punch dough down & divide dough in half. On a well flour surface, I roll the dough out on my large baking sheet that does not have an edge. I bake the pizza right on this sheet too! Roll dough out to about an 18 inch round with a the edge thicker for that Pizza Crust look! Now cover the top with Pizza Sauce I use 3/4 of a jar on 1 Pizza. Then cover the sauce with 1/2 of the meat mixture. Now cover this with 3 Cups of your favorite cheese. I use 2 Cups Pizza Cheese Shredded Cheese & 1 Cup Italian Cheese Shredded. Sprinkle the top with Parsley Flakes & more Italian Seasonings! Make the second Pizza the same way. Bake at a preheated oven temp of 450 degrees for 18 to 20 minutes. I rotate my sheets 1/2 through the baking to make sure each Pizza has a crispy brown bottom crust! This makes 2 HUGE MEATY PIZZAS. If you wish BAKE ONE & freeze the other one unbaked to be used at a later time! But we love our PIZZA PARTIES! HAPPY PIZZA NIGHT FOODIES!