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!

Sunday, May 20, 2018

Pure Temptation Brownies

                                                                         
Oh boy oh boy! Look at these bad boys! Loaded with morsels of goodness! & Foodies you cheat with these brownies! Start with a box mix & JAZZ IT UP!

1, 9x13  Pillsbury Chocolate Fudge Brownie Mix
2/3 Cup Melted Butter
2 Large Eggs 
1/4 Cup water
1, 3.6 Ounce Box Of Godiva Dark Chocolate Instant Pudding
Dump everything in a bowl & stir until mixed well. Now add 1/2 Cup of each of the following,
Reeses Peanut Butter Chips
Nestle's Toll House Chocolate Caramel Baking Morsels
Nestles White Chocolate Baking Morsels
Nestles Milk Chocolate Baking Morsels
Stir those in until well blended
Spray the bottom of a 9x13 pan the spoon in your brownie batter. Bake in a 350 degree preheated oven for 28 minutes! PERFECTION IN GOODNESS!

Saturday, April 28, 2018

Chocolate Chip & Peanuts Cookies

                                                                         
BIG, CHEWY, packed with goodness!


2/3 Cup Softened Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
3 Eggs
2 TSP Vanilla
1 TSP Baking Powder
1 TSP Baking Soda
1 TSP Salt
3 Cups Flour
2 Heaping Cups of Hershey's Special Dark Chocolate Chips
1 Heaping Cup of Granulated Peanuts, or chopped would be ok too!

Cream the butter, add the sugars & beat until fluffy. Now, add the eggs & vanilla & beat again. In a large bowl stir the flour, salt, baking powder, & baking soda until well combined. Now slowly beat into your butter mixture. Once well beaten stir in the chocolate chips & peanuts. Spoon out in large dollops onto your cookie sheets & bake in a 350 degree preheated oven for 15 to 18 minutes. Remove from sheets & let cool if you can but they are always so tempting right out of the oven. These store very well & recipe makes 4 dozen 3 inch across cookies!

Saturday, April 7, 2018

Cheddar Brussels Sprouts

                                                                           
Sauteed fresh Brussels Sprouts with gooey Cheddar Cheese, a very easy side dish & festive too!
1 Pound Fresh Sprouts washed, stem end cut off & then cut in 1/2
3 TBS Butter
1 to 2 Cup Shredded Cheddar Cheese
Sea Salt to Taste
Course Fresh Cracked Blacked Pepper to taste
In a heavy sauce pan melt the butter. Add sprouts, season with salt & pepper& saute for about 15 minutes stirring often, until sprouts have changed to bright green in color with some outer leaves turn a nice brown. Now cover with as much cheese as you like, turn off the heat , cover with a lid until cheese is melted about 3 minutes. Plate up! 

Chocolate Fudge, Peanut Butter Bundt Cake

                                                                           

Rich Chocolate Fudge Cake with a Peanut Butter yummy filling, then topped with Chocolate Ganache & drizzled with more Peanut Butter! & best part yet, you cheat with this recipe!
1 Duncan Hines Dark Chocolate Fudge Cake Mix
1 3.4 Ounce Box Chocolate Instant Pudding, I used Godiva.
4 Eggs
1 Cup Plain Yogurt
1/4 Cup Vegetable Oil
1/2 up Semi Sweet Chocolate Chips + 2 Tablespoons

In a large mixing bowl add cake mix, the pudding mix,eggs, yogurt, & oil beat until smooth. Fold in the 1/2 cup chocolate chips. Pour 1/2 the batter into a well sprayed Bundt pan. Set aside the rest of the batter & now mix up that amazing filling.
FILLING: 
1/4 Cup Soft Butter
1/3 Cup Peanut Butter
4 Ounces Softened Cream Cheese
3 TBS Sugar
1 Large Egg beaten
1/2 Cup Flour
Dash of Salt
1/4 Cup Milk
1 TSP Vanilla
Cream the butter, peanut butter, & cheese together. Add sugar & egg & beat again. Add flour & salt & beat again . Add milk & vanilla & beat again. Now fold in the peanut butter chips & the remaining chocolate chips. Back to your bundt pan make a trench in the chocolate batter & spoon in the peanut butter batter. Cover the peanut butter batter with the rest of the chocolate batter. Bake in a preheated 350 degree oven for about 45 minutes test cake to be sure no wet batter comes out on your cake tester. Once baked set out to cool for 10 minutes then invert onto a plate, the cake slides right out! Cool cmpletely & now make that topping!
CHOCOLATE GANACHE:
8 OZ Semi Sweet Baking Chocolate broken up into pieces.
4 TBS Butter
1/2 Cup Heavy Cream
Heat over medium low heat in a heavy sauce pan the chocolate & the butter stirring the whole time. Once melted & smooth whisk in the heavy cream until you have thick chocolate heavenly gloss! Spoon liberally over the cooled cake.
PEANUT BUTTER DRIZZLE
1/3 Cup Peanut Butter heat in microwave on medium power for 45 seconds. Peanut Butter will be runny & just right to drizzle over that chocolate! Once drizzled I sprinkled chopped peanuts over the cake. You could sprinkle with chocolate chips, peanut butter chips, chopped up Reeses Peanut Butter Cups or let the toppings cool & sprinkle with chocolate curls. YUMMERS!

Wednesday, March 28, 2018

Tastes Like Grandma's Chicken Casserole, Oven or Crock Pot

                                                                           
This tastes & smells like it did back in the day when you went to Grandma's for Sunday dinner, remember? Only this is no fuss & no muss cooking! Bake in the oven or throw it in the crock-pot while you are at work, come home to heavenly aroma of a ready to eat delicious dish! I served this with fresh steamed asparagus & hot buttery crusty bread!
2 or 3 lbs Boneless Skinless Chicken Breast
1/2 lb. ready to eat raw baby carrots
6 Large Baking Potatoes peeled & quartered
1 Onion Peeled & chopped
1, 10 ounce Can Campbell's Cream Of Celery Soup or use any cream soup you like
1, 12 Jar Heinz Home Made Chicken Gravy
1 TBS Parsley
Pepper to Taste

If baking in the oven use a large glass baking pan 9x13 at least. Lay the carrots around the edge then the potatoes, lay the raw, thawed chicken breast, in the center. Layer the onions over everything. In a bowl stir together the soup & the jar of gravy. Now spoon that over everything. Sprinkle with the parsley. Cover with foil & bake in a preheated 350 degree oven for 1 hour & 45 minutes. Remove from oven, plate up & dig in!
Crock-Pot: Layer everything just like above only in your Crock-Pot. Cook on high 6 hours or on low for 8!

Saturday, January 13, 2018

Easy Baked Crab & Ravioli Casserole!

                                                                         
Heavenly dining & so easy to make! Lump crab meat, spinach & cheese ravioli that you buy frozen, you get to cheat with this recipe but nobody will mind!

2 Packages of Spinach & Cheese Ravioli, I used Seviroli 13 Ounce Bags, cook according to package
2 Bags of 4 Cheese Italian Blend Shredded Cheese 2 Cup bag size
2 Heaping TBS Flour
4 TBS Butter
3 & 1/2 Cup Whole Milk
1/2 Cup snipped Chives, or Scallions, I used Chives
Dash or 2 of Nutmeg
Dash or 2 of Red Pepper
1 TSP Paprika
1 TBS Chopped Parsely
Dash or 2 of White Pepper
1 Can Lump Crab Meat 1 LB. Can
Preheat oven to 375 degrees.
Cook Ravioli according to directions & drain. Now in the pot you used to cook the pasta, drain out all the water then melt the butter. Whisk in the flour &  over medium heat add the milk a little at a time whisking smooth as you go. Cook & whisk until mixture is thick & bubbling. Now whisk in 2 cups of the shredded Italian cheese. Cook & whisk until thick & smooth. Now add all the spices & the chives or scallions. . In a 9x13 casserole baking dish spoon about 1/2 cup of the cheese sauce over the bottom. Now put down one layer of the cooked ravioli. Now sprinkle 1/2 of the crab over the ravioli. Do another layer of ravioli & the rest of the crab. Any ravioli left? Just place them across the top. Now ladle that lovely sauce over everything. Now sprinkle the remaining 2 cups of cheese over the top. Sprinkle with parsley & pop into the oven for 40 minutes! 
                                                         

This beauty serves 6 generous portions & is much easier to make than it looks! Tastes amazing & great for serving to guests! Have salad & garlic bread & you are the hostess or host with the most! Any thing you choose to add to this would be good, Old Bay, use big juicy shrimp instead of crab, Scallops would be good too! ENJOY!

Tuesday, December 19, 2017

Jen Holliday's REINDEER CRACK

                                                                           
MUNCHABLE, CRUNCHABLE, SALTY & SWEET! This Christmas treat is hard to beat!
10 Ounces Marshmallows
3 TBS Butter Melt in Microwave until nicely melted, add 1 TSP Vanilla &  easily stir. 
In a Large Bowl add  2 cups each of popcorn, bugles and mini pretzels. I spread mine on a cookie sheet. Then sprinkle M&ms, sprinkles and anything else you’d like. Drizzle with melted chocolate and let cool (I put mine outside) break it apart and eat!