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!

Monday, March 2, 2015

Caramel Poke Cake Homemade & then the Cheaters Version

                                                                         
This is a terrific snacking cake !

I tried another website's chocolate glaze & although the taste was great it just did not give the smooth glossy glaze I wanted. So I am giving you Better Homes & Gardens Chocolate Glaze for this recipe & your cake will have a nice glossy sheen & better presentation. I thought the other webpage's  recipe sounded interesting but I still like Better Homes & Gardens  much better!

This is where you can see how the caramel goes down into the cake for an extra caramel punch! My Caramel Poke Cake is loaded with caramel flavor but none of the gooey caramel! If you want that caramel goo, use the cheaters part for the poke section. If you want a nice neat snack cake to serve stick with my original cake recipe. 
For my original version made from scratch recipe:
1& 3/4 Cups Sugar
1 Cup Boiling Water
3 TBS Butter
Put the sugar in a heavy deep sauce pan or deep black iron skillet, this foams up when you add the water so make sure your pan is deep. Over medium heat stir the entire time the sugar, cooking & stirring until you have an amber colored sugar. The sugar will melt but not entirely. You want a nice deep caramel color. BE CAREFUL you do NOT want burnt sugar & this will burn easily! Just whisk or stir to prevent that! As soon as you have an amber color add all of the boiling water & the butter & stir & whisk. Remove from heat so as not to end up with a burnt mess! Continue to whisk & stir to melt all of the sugar. You will end up with a nice thick caramel syrup! Set aside & let cool! 
TO CHEAT ON THIS CAKE :
Instead of doing the above ( but it is fun to make the caramel yourself) buy 1 Cup Caramel Yogurt & 1 jar of Smuckers Caramel Ice Cream Topping or use your favorite brand!
NOW FOR THE CAKE:
1 stick (8 Tablespoons of softened butter)
1/2 Cup of my homemade caramel sauce, save the remaining for the poke part ( if cheating do not use)
2 Teaspoons Baking Powder
2 Cups Flour
1 Teaspoon Salt
1 CUP Plain Yogurt ( 1 Cup Caramel Yogurt if cheating)
3 Eggs
1 Teaspoon Vanilla
Sift the dry ingredients together. Set aside. Cream your butter, add the 1/2 cup homemade caramel sauce & beat. Add eggs & vanilla & beat again. Beat in 1/3rd of the dry ingredients. Now add 1/3rd of the yogurt plain for the original recipe, caramel for the cheaters & beat. Repeat until all is beaten into a nice smooth batter. Preheat your oven to 350 degrees. Prepare your pan by spraying with cooking spray & then lightly flouring your pan. I used my tube pan, a 9 x 13 pan or bundt pan would work nicely too! Spoon batter into the pan & bake. My tube pan took 45 minutes to bake a 9 x 13 might be completely baked as soon as 30 minutes. Start checking at the 30 minute mark. If cake springs bake when pressed gently with your finger it is baked! Remove from oven & if using tube or bundt pan let cool for 10 minutes & then invert pan to dump out the cake! If using 9 x 13 pan just let cake in the pan! NOW, poke nice holes into your cake scattering then around, these are to pour the caramel syrup into the cake. Do this while your cake is warm! I used a straw to poke holes into my cake you want the holes about that big around. Only go about 2/3 down into the cake you do not want the syrup to come out of the bottom of your cake. Now spoon the caramel syrup into the holes about 1 Tablespoon in each hole & I had about 13 holes. IF CHEATING use the store bought caramel topping instead of the homemade sauce, this will make for a gooier cake but still very good! Now let cool while you make the chocolate glaze topping!
CHOCOLATE GLAZE:
1 Cup Sugar
3 TBS Cornstarch
3 Ounces Unsweetened Chocolate
Dash Salt
3 TBS Butter
1 & 1/2 Teaspoons Vanilla
Mix sugar & cornstarch in a deep pan. Add chocolate & 1 Cup water. Cook & stir  over medium heat until smooth & bubbling, whisk the entire time. Once thick & bubbly remove from heat & whisk in butter & vanilla! Whisk until smooth! Spread over cake while this mixture is warm for an easy finish! This is a nice chocolate glossy glaze that I use & it is from The Better Homes & Gardens New Cookbook! Nothing beats it! CHEATERS use a can of nice dark chocolate bought frosting!

Sunday, March 1, 2015

My Cake is Cooling!

Today is cold & snowing so I decided to bake a cake, nothing new in that except I never tried baking a Caramel Cake before. I have it cooling & I added holes to the cake & poured in even more caramel to make it doubly good! Next I will whip up some chocolate frosting & then after we have tried this beauty I will blog it for you! My whole house smells of delicious caramel & I love it! Blogging later, Foodies!  Judy

Thursday, February 26, 2015

EASY & TENDER LONDON BROIL, CROCK-POT VERSION!

                                                                                   
Tender moist London Broil that is cooked long & slow to marry all the flavors that go into this dish! It makes a very beautiful gravy that is perfect too! ENJOY MAKING DINNER while you are not even home! The aroma as you walk in the door with make your mouth water!
1, 2LB London Broil
2 TBS. Vegetable Oil
1 Onion Chopped
1 LB Baby Carrots
5 Large Potatoes Peeled & Cut into Thirds
Sea Salt to taste
White Pepper to taste
3 Bay Leaves
2 TBS Chopped Parsley * dried is fine to use!
1 Packet of McCormicks Beef Flavor Boost, Not essential but I love it!
1/2 Cup Red Wine ( if you do not want to use Red Wine use 1/3 Ketchup diluted with water to make 1/2 Cup) But the wine gives the meat a tenderness that is hard to beat!
1 Small Can Chopped Portabella Mushrooms drained
1 Can of Campbells Golden Mushroom Soup 10 & 1/2 OZ size
1 & 1/2 Cans of water
Heat the oil in a large skillet, place the London Broil in the pan & season the top with the salt & pepper. Sear until bottom is nicely browned then flip the meat over & repeat. Once seared remove the meat & add all of the liquids to the pan & stir well scraping the bottom & sides of the pan to deglaze it & get all the browned bits into the sauce! 

In the crock-pot place the onion, the layer the carrots & then the potatoes. Place meat on the top, scatter the mushrooms over the meat & then pour all the liquid over the meat. Add the Bay leaves & the parsley  & cook on LOW for 10 hours! If you can baste the meat with the liquid after 4 & then again after 6 hours of cooking time. You don't have to but I like to keep the meat covered! THIS IS AMAZING! 
                   This is the London Broil in the Crock-Pot!
                                          
              This is my husbands serving size, he loved it!
                                                  

Wednesday, February 25, 2015

Hello Judy's Foodies!

I would like to say hello so all of my Judy's Foodies from here at home & all around the world! Please feel free to share my recipes with your friends & family! This recipe blog is always free, no sign up need although you might want to so you never miss my newest recipes & there are always new recipes! I am up to over 530 recipes all tried & true with 6 of those recipes generously given to me to share wit the world! My new recipes always appear first on the blog but remember to go back into the archives for more terrific & unique Judy's Foodies recipes! Have a day full of joy, blessing & time spent over a great meal with your family & friends, the good things in life are time with loved ones! Thank you, Judy

EASY CHICKEN ENCHILADAS, Judy's Foodies style!

                                                                           

We like our Enchiladas big & full of meat, & cheese! These are how we eat them at The Johnson house! Fast, super easy a real quick fix for dinner!
2 Pound Boneless Skinless Chicken
6 Large Soft Burrito Tortillas
1 Can Enchilada Sauce, I used Mild Old El Paso Mild Red 
4 Cups Shredded Cheddar Cheese, I used Mexican Blend
1 Can Refried Beans, I used Old El Paso Mild Original
Sour Cream to dollop
OPTIONAL EXTRAS:
Cooked Rice
Onions & Peppers
Any thing you like to add heat to your Enchiladas, we like our MILD!
In a cast iron skillet or non-stick pan saute the chicken over medium heat breaking it into pieces as it cooks. Once cooked & shredded add the can of refried beans & about 1/4 of the can of sauce. Stir & cook until heated through. This is where you would at as much cooked rice, peppers, onions & or chili peppers for your add ins. Stir & cook until all is heated well. Preheat your oven to 350 degrees. Now assemble your Enchiladas! In a large glass pan at least 9x13 inches take one Tortilla & fill it with about 1/2 cup of your hot meat mixture. Sprinkle with about 1/4 cup pf the shredded cheese. Fold in the ends & wrap up your Enchilada. Lay it in the pan. Continue with the rest of your Tortillas, Meat & the One Bag of Cheese! You will get 6 large Enchiladas! Now evenly pour the remain Enchilada sauce over the tops of your rolled Enchiladas! Sprinkle the second bag of cheese over the Enchiladas dividing evenly. Bake them in your preheated oven for 350 degrees! OLE!

Thursday, February 19, 2015

Pizza Burgers

                                                                           
These are Sirloin Steak Burgers

This is the Turkey Burger

This is the Turkey Burger all ready to eat!
For this recipe I used store bought Sirloin Burger Patties 1/2 LB. each. The Turkey Burger was loose packaged & I used 1/3 LB to make the patties!

1/2 LB Sirloin Burgers per person
1/3 LB. Turkey burger per person 
2 TBS Chopped Mushrooms for each Turkey Burger mixed into the patty!
1 Jar Prego Pizza Sauce warmed in the microwave about 50 seconds. Do this in  bowl not in the jar!
Mozzarella Cheese 2 Slices per burger
Provolone Cheese 2 Slices per burger
Good quality baker Italian Rolls Split, buttered on the inside & spread with about 1 tsp chopped garlic. Lay on a baking sheet opened up flat & place the cheese for each burger on the top half. Bake in a 325 degree oven for about 10 minutes to toast the buns & melt the cheese. Keep warm until burgers are ready
Fry burgers sprinkle the tops with salt, Garlic Powder, Onion Powder, Italian Seasonings, & pepper if you choose. Fry the one side & then flip burgers to continue to cook season the second side with the same seasonings. Cook until desired doneness! Once cooked place a burger on the bottom half of the bun, spread with as much pizza sauce as you wish, close up that burger & dig in! HEAVEN ON A BUN!

Wednesday, February 18, 2015

Homemade Playdough!

                                                                         
Soft, super soft, easy to work with & long lasting dough for your child to play & play & play with, over & over again! This is super easy & this dough lasts a long time! You choose the colors & each batch makes 3 large balls of dough about the size a little smaller than a softball! Your children will love this homemade dough! This is not my original recipe but taken from The Postman's Cookbook & credited to Patricia Anderson & Jo Ann Bryant! 
3 Cups Flour
1 & 1/2 Teaspoons Salt
3 Tablespoons Oil
3 Cups Water
6 Teaspoons Cream Of Tartar
FOOD COLORING, I used the new Neon Food Coloring it is perfect for this!
1 Tablespoon of Extract of your choice, ( this was my idea to make the Playdough have a nice scent while working with it) I used Cinnamon Extract, Peppermint would have been nice too. Any extract you like would work! Add the extract as part of the water to make the 3 Cups Water!
Mix all of the ingredients, EXCEPT the Food Coloring, together in a large HEAVY skillet or deep saucepan, I used my Cast Iron Skillet, & I highly recommend the Cast Iron skillet! Stir all the ingredients together in the pan until smooth. This will look like pancake batter. On the side have 3 separate bowls ready along with 3 bottles of the food coloring you have decided to use. Back to the skillet.Have a whisk & a large heavy spoon ready to use! Whisk the entire time as you cook this over medium heat. It will start to look lumpy, it is suppose to! Keep stirring as it comes together switch to the heavy large spoon to stir. Stir & stir & you will get smooth wet dough. At this stage separate into 3 large evenly divided clumps & place into the 3 separate bowls. You will need the skillet so keep it warm as you place enough food coloring in each bowl until you get the color you desire. Mine took about 1/2 bottle for each color! Knead the color into the dough. Now one at a time place one dough ball back into the skillet & press & cook until dough has the consistency of store bought Playdoh! Remove that color & put in the next & cook that one until you have the same result. Repeat with the third batch! Let cool & store in an airtight container in the refrigerator! This is FUN to make & FUN to play with! 
CAUTION: DO NOT COOK ON TO HIGH OF A HEAT PLAYDOUGH WILL START TO BROWN! DO NOT OVECOOK YOU WANT SOFT SMOOTH PLIABLE DOUGH & OVERCOOKING WILL GIVE YOU DRY CRUMBLING DOUGH! As soon as it looks just like Playdoh it is finished!