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!

Saturday, April 16, 2016

Taco Pizza

                                                                             
This is a FUN & DELICIOUS PIZZA! If you LOVE TACOS you will LOVE this pizza! Great for kids parties or just pizza night! 

This recipe makes 2 15 inch round pizzas! Just cut recipe in 1/2 to make one pizza, but I suggest making the 2 pizzas because it is delicious!

CRUST:
3 Cups Bread Flour, MUST BE BREAD FLOUR!
2 Teaspoons Sugar
1 Packet Yeast
1 & 1/3 Cup Cold Water
Stir this all together & let sit 10 minutes then stir in ,
1 Tablespoon Oil
1 Teaspoon Salt
Mix well, cover & let rise until double, place in a nice warm spot to get good yeast action!  as dough is doubling I start the meat topping.When doubled divide dough in half. I just flour my cookie sheets that I am going to bake the pizza on & roll out my crust right on the sheet! Roll out to a 15 inch round. Pinch the edges of the crust to get a nice pizza crust edge! 

Meat Filling:
2 pounds of lean ground Beef
2 Packets of Old El Paso Taco Seasoning the 1 OZ Size. Brown the beef, add the seasoning & the water cook as directed! I use the Mild Seasoning but use what suits you best. Once cooked turn off the heat & just wait for that crust to double in size! Once the dough has doubled roll out like I mentioned & spread the following out on the unbaked crust.

Dough Topping:
3 Jars Old El Paso Taco Sauce 
1 Can Refried Beans
Spread one jar of sauce over each crust. Divide the can of beans between the 2 crust. Now divide your meat mixture between the 2 crust. Spread meat out evenly. 
Top each pizza with 2 cups each shredded Cheddar Jack Cheese or use your favorite cheese you use for tacos!
Bake each pizza for 20 minutes at 450 degrees, pull pizzas out of the oven & spread crushed tortilla chips over the tops, return to the oven until crust is nicely brown & cheese is bubbling another 3 to 5 minutes should do it!
                                                                      
This is how each Pizza should look after they are finished baking! Now slice & dish up! Top each pizza slice with shredded lettuce, diced tomatoes, & more Taco Sauce, dollops of sour cream & DIG IN! REALLY GOOD & FUN! Add as much heat as you like to this recipe, We have mild taste buds so we do not add jalapenos or hot sauce but if that is what you love then please add what you like! 

Wednesday, April 6, 2016

Browned Butter & Rice Pudding!

                                                                             
This is a very nice thick pudding with a lightly nutty flavor!

3/4 Cup Raw White Rice, I use Uncle Ben's
4 Tablespoon Butter
1/2 Teaspoon Salt
2 Cups Water
4 Cups Milk
2 Beaten Eggs, just beat them with a fork, no mixer needed!
1/4 Cup Cornstarch
3/4 Cup Sugar
2 Teaspoons Vanilla
3/4 Cup Raisins, optional
3 Teaspoons Cinnamon
In a large deep saucepan that has a lid, melt the butter & then add the rice. Cook & stir over medium high heat until rice & butter are a nice golden brown! Add the water & the salt, cover & lower the heat to a simmer. Let simmer for 20 minutes or until water is absorbed. Check & stir every now & then! Once water is absorbed add 3 cups of the milk & the raisins, bring to a boil stirring as it cooks. Turn heat down & in a large bowl, I use the bowl I will use to serve from & it is my large mixing bowl, stir together the sugar & cornstarch. Now stir your beaten eggs & the remaining 1 cup of milk together. Stir this into your cornstarch mixture, whisk smooth. Now slowly whisk in about 1 cup of the hot rice mixture into your egg, sugar, milk mixture a little at a time. Now add all of this into the hot rice, cook & stir until thick & bubbling. Now add the vanilla & cinnamon stir well. Pour all of this into your large mixing bowl. Sprinkle cinnamon over the top. Chill for at least 4 hours! YUMMY PUDDING!
                                                                            

Thursday, March 31, 2016

Cabbage Supper Bake

                                                                             

This delightful casserole is easy to make, gives you two options to try, & taste so GOOD! This photo is the Ground Pork version!
1 Pound Hatfield Ground Pork, it is very lean! Or use 1 Pound Lean Ground Beef!
1/4 Head of Cabbage Shredded or use 1 Bag of pre-shredded Slaw Mix
1/2 Onion Chopped
1. 10&1/2 Ounce Campbell's Tomato Soup or use 1 Can of Campbell's Beef Gravy 13.8 ounce size can if making the beef version
1, 24 ounce size bag of Mrs. Dee's Shredded Hashbrown Potatoes Thawed

Mix the meat with the cabbage & onion season to taste with salt & pepper press this mixture down into a 10 inch deep pie plate, Spread the soup if making the pork version over the meat. Do the same with the gravy if using the beef. Spread out evenly! Now cover the top with the thawed Hashbrowns. Sprinkle some parsley over the top! Bake in a preheated oven uncovered for 1 hour & 35 minutes or until the hashbrowns are crispy brown & casserole is bubbling! Serve with crusty hot bread or hot dinner rolls! DELICIOUS!

Tuesday, March 29, 2016

Nice Chicken Rice

                                                                                 
Serve up rice tonight! Simple, homemade & a great change from potatoes or noodles!
1&1/2 Cups Raw White Rice
2 Cups Water
1 Cup of Drippings from Roast Chicken or Chicken Broth
2 TBS Coconut Oil or Butter
3 Cubes Chicken Bouillon 
2 TSP Italian Seasoning
1 TSP Garlic Powder
1 TSP Onion Powder
1 TBS Parsley Flakes
In a large heavy skillet brown the rice over medium high heat in the oil or butter. Stir while browning. Now add all of the remaining ingredients stir well cover & lower the the temperature to medium low so the rice simmers. Cover & cook 20 minutes stirring every now & then! Rice should be tender with all of the liquid absorbed. Serve as a great side with any chicken! 

Saturday, March 26, 2016

You still have time to make these for Easter!

                                                                         

http://recipesforjudysfoodies.blogspot.com/2014/04/chicks-bunny-cakes-for-easter-or-just.html

Friday, March 25, 2016

Easy 1, 2, 3, Chicken!

                                                                         
Chicken does not get any easier or tastier than this!

2 Pounds Boneless Skinless Chicken Breast
2 Tablespoons Oil, I used melted Coconut Oil but Olive Oil is great too!
1, 1.8 oz packet of Lipton Recipe Secrets Vegetable Recipe Soup, & Dip Mix
Foil!

Preheat Oven to 350 degrees.
Lay out enough foil to make a large packet for your chicken, spread 1 Tablespoon of the oil over the bottom of the foil. Sprinkle 1/2 of the soup mix over the oil. Lay the chicken on top of that then smear the rest of the oil over the chicken. Sprinkle the remaining soup mix over the top. Seal up your packet & lay it on a baking sheet. Bake for 45 minutes. JUICY, GREAT FLAVOR & CLEANUP IS A SNAP! Rice would go great with this!

Wednesday, March 16, 2016

Fresh Cut French Fries

                                                                           
A wonderful treat that goes great with anything from a Hot Dog to Steak! These are FRESH cut, fried, salted & served up RED HOT! A fast & easy side that kids young & old will dive right into!
2 Baking Potatoes per person.
Vegetable Oil enough to give you 3 inched deep in your skillet
Salt
Pepper if using
Ketchup, a must for me!
A good Malt Vinegar for those vinegar lovers
Paper Towel to drain cooked fries

Scrub your potatoes & dry. Slices into nice big wedges. Heat oil in a large deep skillet, I use my black iron skillet! Oi should be hot enough to sizzle a potato wedge the second it is dropped into the oil. I use medium high heat, you do not want oil to smoke. Place all the cut potato wedges in the oil & fry away, turning once one side of the potatoes is brown. Turn every now & then to brown those fries! I use this method over deep frying, it works just as well & uses less oil! This will take about 10 minutes! Once potatoes are browned spoon out of the oil with a slotted spoon & lay fries in a deep bowl lined with layers of paper towel. Blot off excess oil! Serve hot with any of the condiments suggested! Taste & SMILE!