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, May 20, 2015

Home Remedy Tooth Whitener

Hi Judys Foodies Fans! I just whipped up this home remedy for tooth whitening & as you can see it worked! I drink lots of hot tea & my Ice Tea & my teeth stain easily. I got tired of trying chemicals & thought why not take items from by spice cabinet & give it a try. It worked & this was just after one use! 
2 TBS White Vinegar
1 TBS Cream Of Tartar
Mix it together dab in a cotton swab & brush onto your teeth. Let it sit on your teeth for about 5 minutes. Then really scrub your teeth with a tooth brush & toothpaste. Rinse & then I repeated the whole process. No more tea stains & dentist white teeth! I am going to use this as needed but what an easy & convenient recipe! 

Monday, May 11, 2015

Crispy Oven Baked Onion Rings!


Onion Rings, oh how I love them! But, they are not the healthiest of choices are they? These are guilt free & not hard to make! No frying oil, not dripping with grease just a pleasing CRUNCH & lots of Sweet Onion flavor!
1 Very Large Sweet Onion, ( I used Vidalia & he was about the size of a softball). Use 2 if you can't get one as large as I did!
4 Eggs Beaten
1 Cup Milk added to the egg & beaten again, just use a fork no mixer needed!
In a large Gallon size Zip Bag or a deep bowl add the following:
1 & 1/2 Cups Plain Bread Crumbs
1 & 1/2 Cups Instant Potato Flakes
2 Teaspoon Salt
1 Teaspoon White Pepper
3 Dashes or so of Red Pepper
1 Teaspoon Sugar
2 Tablespoons Chopped Parsley
Close bag & shake well to mix everything evenly.
Now slice the onion into nice fat rings. I sliced off both ends & then divided it with 5 cuts & got about 1/3 to 1/2 inch sized rings. Deep each ring individually into the egg mixture coat well & then into the crumb mixture, back into the egg batter & then one last time into the crumbs. Lay on a parchment covered baking sheet or use non-stick foil. Continue until all the rings are coated. Make sure they do not tough on your baking sheet. I needed 2 sheets for just 1 onion! Now bake in a preheated 375 Degree oven for 25 minutes or until nicely brown! Eat piping hot with or without your choice of dipping sauce! I got about 20 large rings from my one BIG FAT ONION!

Sunday, May 10, 2015


May all the Mothers  have a very HAPPY MOTHERS DAY!
May you be blessed with LOVE, JOY & a DELICIOUS MEAL!
Thank you for being a fan of Judys Foodies!

BBQ'ed Chicken Judy's Way!


I have been grilling chicken with this marinade for as long as I can remember. It always turns out perfect & gives great flavor! I will give you options to use for different taste but all are terrific!
2/3 Cup White Vinegar
3 TBS Honey
2 Teaspoons Crushed Garlic
2 Teaspoons Salt
2 Teaspoons Paprika
2 Tablespoons Chopped Parsley
4 Tablespoons Olive Oil, or use Melted Butter, or Vegetable oil
Dash Red Pepper or White Pepper to taste
1 Heaping Tablespoon Ketchup, or BBQ Sauce, or Hoisin Sauce
2 LBS Chicken, I used whole legs but chicken halves or breast would be great too!

Mix all together & bring to a boil. GRILL: I preheat my gas grill with one side turned off the other on high! Lay Chicken on the grill on the off side , cover with the lid & grill for 15 minutes. Now baste with the marinade. Close the lid & cook another 15 minutes & then baste. Repeat the process. Cook chicken with bone in & skin on for about 45 minutes! This is great for chicken but if you do boneless skinless I suggest basting the chicken then wrap in foil to grill! Chicken should test at 165 internal degrees. If you need to turn the grill side the chicken is at & grill with the other side on high & the chicken side on low, but watch carefully for flare ups. This will speed up the cooking & crisp up that glorious skin!

FROZEN Pineapple Coconut Cream Pie or use the PUDDING version!

This is a serving of the Frozen pie. I loved it even more than the Pudding pie! LUSCIOUS! 
This is the Pudding Pie not Frozen. 
This fun little experiment turned out DELICIOUS! So easy a child can make it & it would be fun pie to make with your children or grandchildren! Creamy & a very nice tropical taste that everyone will love too! This recipe make 2 pies so cut it in half if you only want one. But why not make one for somebody & keep the other for yourself. I kept the second pie & froze it. OH MAN, it is AMAZING as a Frozen dessert! Or this is great for picnics & group events. This is a very easy dessert to commit to making & the best part is it taste like you really worked up a sweat creating it! ENJOY!
2 Boxes 4.6 ounce size of Jello Cook & Serve Vanilla Pudding
2 Cans Dole Crushed Pineapple in 100 % Pineapple Juice & use the juice, DO NOT DRAIN!
1 Can Unsweetened Coconut Milk 13.66 ounces ( I used Thai brand)
1 Cup Coconut ( OPTIONAL, I did not use because this was for my older parents & they have trouble with chewing the coconut, but it would be good!)
2 Teaspoon Coconut Extract
1 HEAPING Cup Cool Whip Non Dairy Dessert Topping
2 Keebler Ready Crust Shortbread Cookie Crust
In a large pot place the pudding mixes, Crushed Pineapple with the juice, & the coconut milk. Cook & stir until thick & bubbly just like the package instructs only do add anything but what I have listed. Remove from heat & stir in the Coconut Extract! Chill well. Once chilled stir in the Cool Whip & then spoon into the crusts. Chill well for a pudding pie! Freeze at least 8 hours for your Frozen pie. If doing the frozen version let pie sit out at room temperature for 10 minutes then slice & serve!   Taste like a Pina Colada only kid friendly & in pie form!

Wednesday, May 6, 2015

Judys Foodies Corn Muffins

These are such a pretty Muffin & the taste is incredible! Light & fluffy & yet they have a light crunch from the cornmeal! I always use Brinser's Best Cornmeal & it never fails to give great flavor plus no GMO's! You will want to make these Corn Meal Muffins often! I love them with eggs as a breakfast, with Ham, Chili, or Fried Chicken at dinner, great for Brunches, & snacks too! ENJOY!

1 & 1/2 Cups Cornmeal I use Brinser's Best Yellow Cornmeal! I LOVE IT!
1 & 1/2 Cups Flour
1 Cup Sugar
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 & 1/2 Cups Plain Yogurt
1/2 Cup Melted Butter
2 Eggs Beaten
1 Teaspoon Vanilla
Mix all the dry together in a deep bowl. Add all of the wet & stir with a heavy spoon until mixed well! Spray a 12 well muffin pan with cooking spray & evenly divide batter into the 12 wells. I sprinkle this batch with yellow sanding sugar just for fun, totally optional! Bake in a preheated 350 degree oven for 30 minutes. Let cool in the pan for 5 minutes before dumping out the muffins. Serve warm or room temperature with butter, honey, & or jam! These are terrific for breakfast, brunch, dinner, or just as a snack! I love them with eggs, ham, chili, soup & salad, the list is endless! ENJOY! 

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!

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!