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 24, 2016

Just had to share!

This is my 40 year old Bicentennial platter that I use to serve my Roasted Turkey on the holidays! 

Sunday, November 6, 2016

White Chicken Chili Judy's Foodies Style

Nothing is better on a cold day than a heaping bowl of White Chicken Chili! This Chili is full of Chicken, Beans, Potatoes, & flavor. White Chicken Chili will satisfy the hungriest person & please the finicky person too!

3 Pounds Boneless Skinless Chicken Breast or use Thighs is you like dark meat.
1, 32 oz. Can of Chicken Broth
Water to cover the Chicken
1 Large Can of Great Northern White Beans ( I believe it is about 48 ounces).
5 Medium White Potatoes peeled & chopped medium large chop.
1 Large Onion peeled Chopped medium large
1 Large Green Pepper seeded & chopped medium large chop
1 Packet of your favorite Taco Seasoning. I used Old El Paso  Original
1, 8 oz. Block of cream cheese
2 Cups Monterey Jack Shredded Cheese
2 TBS Chopped Parsley or Cilantro ( I hate Cilantro so I use parsley)
Sour Cream to dollop, optional

Place chicken in a deep pot. Cover with just enough water to come up over the chicken. Simmer with lid on for about 45 minutes until chicken is completely cooked & starting to fall apart. Remove chicken from the pot & set aside to cool. Back into the pot add your chopped veggies, chicken broth, beans, & taco seasonings. Cook over medium heat simmering & stirring every 15 minutes or so to prevent sticking. Cook until potatoes are soft. As this cooks & chicken has cooled enough to handle shred the meat or cut into chunks, I do some of each. Once potatoes are cooked at the chicken back into the pot. Now stir in the cheeses & cook & stir until well blended & all the cheese is melted. Ladle up into heaping bowls of goodness & dollop the top with sour cream if you choose. This makes a big pot of chili & the leftovers are even better then next day! Serve with salad & hot crusty bread & or tortilla chips! SUPER GOOD!

Sunday, August 14, 2016

Oriental Orchard Chicken

This chicken has a strong Oriental flair, stir fried with veggies, peaches & almonds in a honey gingered glaze! Served over hot rice is the perfect choice for this scrumptious dish! Peaches are in season now so why not come up with a supper idea that incorporates one of summer's best treats! 
1 & 1/2 Pounds Of Boneless Skinless Chicken Breast cut into bite sized pieces
2 TBS Coconut Oil
2 Ribs Celery Sliced in Diagonal 1/2 Inch Pieces
2 Carrots Cut Diagonally into 1/2 Inch Pieces
5 Spring Onions Cut in small rounds including the greens
2 TSP Crushed Garlic
1 TBS Fresh Grated Ginger
1/3 Cup Soy Sauce
3 TBS Honey, I used Raw Honey
1/2 TSP Salt
1 TSP White Pepper
2 Heaping TBS Cornstarch Dissolved into 1 Cup Water
1 Large Peeled Peach sliced into slices like you would use for pie, mine was the size of a softball. If you have medium or small peaches use 2 or 3!
1/2 Cup thin sliced Almonds, I bought mine in the baking aisle of the grocery store.
Hot Cooked White Rice

In a large skillet heat the oil, add the chicken, salt, & pepper & stir fry until chicken is no longer pink. Add the carrots & stir fry about 5 minutes over medium high heat. Now add the celery, onions, garlic, & ginger, Stir fry until veggies are tender crisp. Now add honey to the soy sauce, stir & then add to your chicken. Stir & cook.  Add the peaches gently tossing them into the stir fry to cook. Stir your cornstarch into the water until smooth & gently stir this mixture into your pan stirring & cooking until you have a slightly thicken glaze. Stir in the almonds & your Oriental Orchard Chicken is ready to be served over the rice! This is delicious Foodies, I know you will love it too!

Friday, August 5, 2016

Cold Sore Home Remedy

A co-worker came up to me the other day upset & in pain from a large cold sore on her lip. She was trying over the counter medicine & it was not helping. I suggested dabbing on 100% organic cold pressed coconut oil on it. I brought some in for her the next day. Her cold sore was large, red, & angry looking. She put on a tiny bit of the coconut oil, in an hour the cold sore was smaller & a lot less red. She put the oil on about every couple of hours. In 8 hours her cold sore was barely noticeable & she said she could hardly feel it. The next day it was a lot smaller & pink not red. The 3rd day it was almost gone. Coconut oil is amazing for healing & I wasn't sure that it would work on a cold sore but it did! I hope this helps someone because cold sores hurt & are not pleasant to deal with. 

Sunday, July 31, 2016

Blueberry Surprise Cupcakes!

Would you like to take a bite? I know you would! Moist, delicious vanilla cake with a gooey fresh blueberry middle! Then top that off with a luscious buttercream frosting! I am telling you, it does not get any better than this!
Blueberry Filling:
1/2 Cup Sugar
1/2 Cup Water
2 Heaping Tablespoons Cornstarch
Dash of Salt
1 Pint Fresh Blueberries, washed & stemmed.
In a heavy sauce pan stir together the cornstarch, sugar & salt. Stir in the water & cook until very thick, cooking over medium high heat. Once very thick, gently stir in the blueberries & add the vanilla! cook & stir just until the thick mixture has turned blueberry blue! Remove from heat & let cool to room temperature! Wait until you have your cupcake batter mixed up to do anything with this blueberry goodness!

Cupcake Batter:
1/8 Cup Butter Softened
1/8 Cup Shortening
3/4 Cup Sugar
1 Teaspoon Vanilla
2 Eggs
1&1/2 Cup Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Dash of Salt
1/2 Cup Sour Cream
Sift the dry ingredients together, but do not add the sugar! In a mixing bowl beat your butter & shortening until fluffy. Now add the sugar & beat that until fluffy. Now beat in the eggs & vanilla. Now, beat in 1/3 of the dry mixture. Add 1/3 of the sour cream & beat, add more of the flour mix & then the rest of the sour cream, finish by beating in the rest of the flour mixture! Line 12 cup cake wells in your cupcake pan with foil cupcake cups. Spoon in 1, heaping tablespoon of the batter making sure it covers the bottom of the well. Now spoon in about 1 heaping tablespoon of the blueberry filling. Go back & cover each cupcake with batter! Bake in a preheated 350 degree oven for 20 to 25 minutes! Remove from oven & let cool until completely cool before you frost with the Buttercream Frosting!
                  This is how they look once baked! Just wait for that frosting, then YUMMY!
1 Cup Milk
1/4 Cup Flour
1 Cup Soft Butter
1 Cup Granulated Sugar
Dash of Salt
2 Teaspoons Vanilla
Stir the milk into the flour& salt, in a heavy saucepan stirring & cooking over medium high heat. Cook until smooth & very thick. Remove from heat & let cool! In a large mixing bowl beat the softened butter once it is creamy beat in the sugar & beat very fluffy! Now beat in your cooled milk mixture. Beat very well, then beat in vanilla & finish beating! This is amazing buttercream frosting! It is perfect for these cupcakes!
                      This recipe makes 12 large, wonderful cupcakes! You may easily double the recipe to make 24 cupcakes! I keep these in a covered container in the refrigerator!


I am trying a new cupcake recipe today! It involves fresh Blueberries & Butter Cream too! If they turn out, I will share them with you!