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!

Wednesday, September 10, 2014

Poatoes Loaded Casserole

                                                                                                                    
This creamy & scrumptious casserole is just so good! You will never want to buy any of those Loaded Potatoes box mixes or frozen casseroles again!
8 Medium Potatoes Peeled if desired & sliced thinly
1 Cup Sour Cream
4 TBS Melted Butter
1 Cup Shredded Cheese, Cheddar or your favorite!
1 Medium Red or Vidalia Onion Sliced thin
2 TBS Chopped Chives
1 TBS Parsley Flakes
Salt & Pepper to taste
8 Pieces of Bacon cooked crisp & crumbled or use bought Bacon Bits Hormels are good!
Spray a 5&1/2 inch x10 inch oblong baking pan that is at least 3 inched deep. In a large bowl stir together the melted butter, sour cream, cheese & seasonings. Peel & slice your potatoes & add them to your bowl stirring well. Once all the potatoes are in slice up you onion & fold that in along with the cooked bacon. Bake in a preheated 375 degree oven for 2 hours, check at 1&1/2 hours, if the top is nicely browned cover with foil for the last 1/2 hour! Serve hot with any meat it is DELICIOUS!


Sunday, September 7, 2014

Pretty, Perky Popovers

                                                                            

Popovers, a long ago treat that seems to be forgotten, sadly so! These delightful crispy yet tender cousin to the dinner roll are terrific with a dinner & even better with tea. That flaky outer crust with a thin layer of tender dough hold a pocket that just demands butter & jam! Surprisingly easy to make your family will think that you slaved all day creating them. Surprise someone with Popovers & watch the ooh & ah over them!
2 Eggs
1 Cup Flour
1 Cup Milk
1/2 Tsp Salt
1 TBS Oil
Prepare your muffin tin by spraying it with cooking oil & I mean spray, be generous. Preheat oven to 475 Degrees! In a bowl break the eggs, pour in the milk, flour & salt. Beat with a whisk until smooth about 1&1/2 minutes. Now whisk in the oil about 30 seconds. Fill 8 muffin wells 1/2 full with the batter. In the empty wells fill those 1/2 full with water. Now bake in the CENTER rack of your oven for 15 minutes. Lower the temperature to 350 Degrees & bake another 22 minutes. Now pierce each Popover with a toothpick to release the steam & bake another 3 minutes or until Popovers a nicely brown! Remove from oven & serve HOT! If you did not spray your pan enough these will stick. If they do, GENTLY run a knife down the sides to remove. If you sprayed them well, they POP right out! Serve with lots of butter, jam or honey! THESE ARE LOVELY!

Wednesday, September 3, 2014

Sour Cream Crullers!

                                                                        
Nothing is better than a hot from the fryer cruller that is covered in glaze! These are easy too! Light & fluffy with a nice crispy outer crunch! This makes 1 dozen crullers & about 2 dozen holes! Go ahead & treat yourself to a batch of Sour Cream Crullers!
Dough!
1 Cup Sour Cream
1/2 Cup Sugar
3 TBS Butter Melted
1 Egg Beaten
1 TSP Vanilla
1/4 Cup Milk
2 TSP Baking Powder
2 & 1/4 Cup Flour
Couple Dashes of Nutmeg
Dash or 2 of Salt
Mix all of the wet ingredients together. Stir all of the dry together. Now add the wet to the dry & stir well. Add more flour if to wet or add more milk if to dry. Weather will affect the dough! Now turn dough out on a well floured surface. Gently knead the dough a few times & roll out to about 1/2 inch thick. Let rest & go ahead & make that glaze while your dough is relaxing.
GLAZE:
1/3 Cup Butter Melted
2 Cups Powdered Sugar
1&1/2 TSP Vanilla
Dash of Salt
Up to 4 TBS Hot Water
In a deep saucepan melt the butter. stir in sugar, vanilla & salt cook & stir smooth. Now add enough hot water to make syrup. Let on warm while you cook the crullers!
FRYING THOSE CRULLERS:
Cut crullers out with a doughnut cutter with a hole. You will get 1 dozen crullers. I then used a small circular lid to cut out more holes, you get about another dozen. Now lets fry!
Oil 2 inches deep in a big frying pan ( cast iron is PERFECT but not a must)
Heat oil on medium high not so hot that oil is smoking! Drop a small piece of dough in the oil, if it sizzles the oil is ready! Drop in 2 to 3 crullers at a time. Turn over as soon as the bottom is nicely browned! Let the underside brown & then remove to paper toweled surface to drain. Pat tops with paper towel to remove extra grease! Once all are fried dip each one in the warm glaze, flip over each one & plate up! CRULLER HEAVEN AWAITS! LIGHT, FLUFFY, FLAVOR PACKED & FULL OF FUN!


Tuesday, September 2, 2014

Frybread Gyros or as I call them Frygyros

                                                                                              
The great taste of Native American Frybread combined with the great Greek Gyro to make this wonderful Frygyro! Take Note you will want to make the Gyro Sauce at least 1 hour before serving but  day ahead is even better!

For the Frybread:
4 Cups Flour , Bread flour is best but regular flour is good too!
1 & 1/2 TBS Baking Powder
2 TSP Sea Salt or regular salt
2&1/2 Cups Warm Milk
2 inches of oil heated in a large skillet, dough should sizzle when it hits the oil but do not heat oil that is smokes!
Mix all the dry together, stir in the warm milk & mix well. Let dough rest for 1o minutes. Pat into 8 circles about 8 inches round. Fry one at a time turning once as soon as the dough is bubbling on the top & golden a light golden brown on the bottom. Fry bottom side to that same golden brown. Remove from oil & drain on paper towels, Frybread will be fine if you stack them on top of each other as long as you have paper towels between them! Make your meat & toppings!
Meat:
1&1/2 LBS. Steak Sandwich Meat, my butcher cut mine on the thicker side instead of chipped like you buy for steak sandwiches!
2 TBS oil
Salt to taste
Fry meat in the oil & season with the salt. Fry until the meat is no longer pink. Let simmer until tender about 1/2 hour. Keep warm.
Gryo Sauce:
1 Cup Plain Yogurt
1 TSP Lemon Juice
1 TBS Crushed Garlic
1/2 Cup Peeled & small diced Cucumber
Make this at least 1 hour before serving!
TOPPINGS
Shredded Lettuce
Diced Tomato
Thin Sliced Red Onion
Feta Cheese
Use as much or as little of the topping you choose!
Place 1 warm Frybread on a plate. Spoon on about 1/4 Cup of the meat. Top with the toppings you are using! Fold in 1/2 or eat with a knife & fork! AMAZINGLY DELICIOUS! 
 

Sunday, August 31, 2014

One Huge Lasagna!

                                                                                              


This is GREAT Lasagna! Lots of good cheese a great sauce & meat that can't be beat! MAKE IT A LASAGNA NIGHT!
 
1, 16 oz size box of Lasagna noodles
1 & 1/2 LBS Boneless Skinless Chicken Breast
1 & 1/2 LBS 90% Lean Ground Beef
3 Cups Ricotta Cheese
3 Eggs Beaten
8 Cups Shredded Pizza Cheese by Kraft
1, 4LB Jar of Prego Spaghetti Sauce
Garlic, & Onion Powder, & Parsley flakes
 
In a large deep pot simmer chicken breast in water to cover that you added about 1 tsp. each of the garlic & onion powder& 1 tsp. salt. Cook until chicken is cooked through & juices run clear. Remove from water & let cool to the touch about 20 minutes. In that same pot with the chicken broth from the chicken you just cooked & bring to a boil & drop in the lasagna noodles & cook according to the package. Once cooked drain! While noodles cook brown the beef in a large skillet. add 1 tsp. each of the onion & garlic powder, & salt. Cook until meat is no longer pink. drain off grease. Now in a LARGE, DEEP Lasagna pan place about 3/4 cup of the Prego sauce in the bottom & spread out evenly. Now place the cooked noodles over the sauce so they cover the bottom of the pan 1 layer of noodles only, but you might need to overlap them to cover all gaps. Now spoon in 1/2 of the remaining sauce & smooth out to cover the noodles evenly & completely! Now spread 1/2 of the beef over 1/2 of the pan. On the other 1/2 spread out 1/2 of the chicken that you cut into bite sized chunks! Beat the eggs & stir them into the Ricotta Cheese. stir in 1 tsp. each of the garlic & onion powder & about 2 tsp. of the parsley flakes. Now dollop that on top of the meat layer using 1/2 of the Ricotta mixture & spread it out evenly . Now sprinkle 1/2 of the Pizza Cheese over the Ricotta layer. Now place a new layer of noodles over this! Take the rest of the sauce & spread it over the noodles. Place the rest of the beef on one 1/2 making sure it is over the first beef 1/2. Do the same with the chicken keeping it on the chicken 1/2! Dollop the rest of the Ricotta over all & then the rest of the Pizza Cheese. Sprinkle Parsley over the top! Bake in a preheated 375 degree oven for 1 hour! Let the Lasagna rest 10 minutes before serving! GREAT EATING!

Amazing & Easy Pumpkin, Caramel No Cook Trifle

                                                                        
This dig into goodness Trifle is a luscious way to serve up Pumpkin! Beautiful enough for special events & yet easy enough for everyday dining! Layers of flavors that young & old will enjoy. Best part is NO COOKING!

1 Large OR 2 15 oz. Cans of 100% Pumpkin
1 Large 5.1 oz. Box of Instant Vanilla Pudding
16 oz. Cool Whip Topping
1 TSP Cinnamon or use Allspice for variety
1 TSP Vanilla
1, 10 oz. Bag Mini Marshmallows
2 Sleeves of Graham Crackers OR use Gingersnaps, or Nilla Wafers or use crumbled up cake! Mix it up as you choose! I LOVE the Graham Crackers & I also love using Ginger Snaps & I never tried using the cake but it would be good too!
1, 15 oz.  Jar of Caramel Topping ! you want this nice & thick so use a good brand! I used Berry Hill brand & Smuckers is very good too!
Stir the pumpkin & the dry pudding mix together to combine very well! Now fold in 1/2 of the Cool Whip! Fold in the vanilla & spice stirring well. Now in your deep Trifle dish ( you may do this in a large 9x15 pan, or a deep mixing bowl if you do not have a Trifle dish), place a layer of the Graham Crackers or cookies or cake. Sprinkle with about 1&1/2 Cups of Mini Marshmallows. Now place 1/2 of the pudding mixture on top of the marshmallows spreading it out to even. Now spread a 1/2 of the Cool Whip that you have left. Now spread 1/2 of the Caramel Topping over the Cool Whip even it out as best you can, I drizzled it over to make it even. Now do another layer of Graham Crackers or that which you chose to use. Sprinkle another layer of Mini Marshmallows, now the remaining pudding, then the rest of the Cool Whip & drizzle more of that Caramel Topping! Chill well. TAHDAH you made a Trifle fit for a King!

Sunday, August 17, 2014

Fresh Peach & Blueberry Sticky Cake

                                                                          

This soft, moist cake is packed with flavor from summers freshest in season fruits, Peaches & Blueberries! The best of both mixed together to give a delightful dessert!
 
1 Cup Butter Softened
1 & 1/2 Cups Sugar
3 Large Eggs
3 Cups Flour
1 & 1/2 TSP Baking Soda
1 Cup Plain Yogurt or Sour Cream but Yogurt is BEST!
2 TSP Vanilla Extract
3 Cups Thinly Diced Peeled Ripe Peaches
1 Pint Fresh Blueberries
1 Cup Peach Jam Or Blueberry Jam as you can see I used Peach, homemade or bought is OK!
 
Cream the soft butter, beat in eggs & beat until fluffy. Beat in vanilla. Stir flour & baking soda together mixing well. Now add flour mixture alternating with some of the yogurt until you have all combined. Now stir in the peaches & the blueberries. Spray a large deep pan, mine was 10 x 15. Gently pour batter into the pan & smooth out the top. Bake in a 350 degree oven for 45 minutes to an hour. Test with a cake tester, or toothpick it should come out with no wet batter! As soon as cake is out of the oven warm the jelly so it is thin in texture. I did mine in the microwave for 45 seconds on high.  Spoon hot jelly over the hot cake. Let cool. This is a GREAT CAKE!