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, January 25, 2012

Chicken Pot Pie Amish Style with a Twist! Or follow the traditional Amish Dough instructions highlighted in pink!

Chicken Pot Pie made fresh & Homemade EXCEPT for the secret ingredient! Are you ready? Ok, here is the secret, PEROGIES !!! Potato & Onion Perogies ! This TWIST on Chicken Pot Pie is so AWESOME! the mashed potato filling of the perogies adds a whole other layer of flavor & texture of SUMPTUOUSNESS to an old fashioned Lancaster, Pa FAVORITE! Check out new ideas at the bottom of this recipe it is TERRIFIC!                                                     

I can not claim this idea but I wish I could ! My friend Kathy Cooper gave me this idea from her brother. I used my very own Chicken Pot Pie except for his secret ingredient. My Oh My !!! This is even better than HOMEMADE Chicken Pot Pie & I ALWAYS made my own dough until I tried this for my Chicken Pot Pie. Try this & you will NEVER go back to rolling out your own dough & you will NEVER, EVER use those horrible bought pot pie bows noodles. This I promise! Here in Lancaster County, PA our Chicken Pot Pie is not a pretty pie crust stuffed with chicken, potatoes, vegetables, & gravy. No it isn't. That is Chicken Pie. Chicken Pot Pie is a large cooking pot filled with chicken pulled off the bone, swimming in gravy that is loaded with potatoes, carrots, onions, celery, maybe peas, & then big squares of pot pie dough, that are soft yummy squares. In this recipe instead of mixing up dough, rolling out dough, cutting dough & dropping the dough into your boiling pot, you just do the following SURPRISE & it is BETTER than those most yummy squares of dough! Try it & let me know what you think !! For original Amish dough leave out the perogies & follow the dough instructions that I highlighted in pink!

4 Large Chicken Thighs or 2 Thighs & 1 Large Chicken Breast ( For a large batch cook off one chicken)

6 Medium Potatoes peeled & cut in half ( For large batch use 12 )

2 Large Carrots, (6 or more for Large batch) peeled & cut into 2 inch lengths

2 Ribs of Celery cut in 1/2 slices on the diagonal ( 4 Ribs for large batch)

2 Onions Peeled & cut into large dice ( use 4 for large batch)

1 TBS Parsley chopped or dried flakes ( 3 TBS for large batch)

1 Bag of Potato & Onion Perogies 13 oz bag ( use 5 for large batch) 12 Perogies are in a bag so IF you need more than 3 Perogies for your hungry crew just use more bags. This is a stomach filling dish & we find 1 bag is just right but go ahead & knock yourself out with as many Perogies as you need!

Optional 1 cup Frozen Peas or Lima Beans ( not traditional but good!) I used peas.

1 TBS Cornstarch dissolved into 1 Cup Cold Water

Cook chicken in lightly salted water that covers the chicken 2 inches above the chicken. Cook until done. Remove chicken & let cool. Meanwhile in boiling chicken broth that you just removed the chicken from add the onion,celery,carrots & potatoes. Boil until carrots & potatoes are cooked fork tender. About 45 minutes. Check for being done with a long pronged fork. Add parsley & perogies . Cook on the boil. While this is cooking remove meat from the bones & add to the pot. Stir every so often so perogies do not stick. Cook about 1/2 hour.  If Pot Pie needs thickened up slowly stir in your cornstarch mixture. Cook & stir until thick like a nice thick gravy. Serve piping hot ! A small batch makes enough for 4 servings, large batch about 10 . This is a Lancaster County speciality and I would NEVER had dared to change my recipe until I tried this perogie method. SO GLAD I DID & I am HAPPY to now share it with you! THANK YOU KATHY COOPER! This is usually served up in Lancaster with coleslaw or pickled beets both on this blog. applesauce is a nice touch for a side dish too! You might want a nice dinner roll or biscuit also on this blog. Vegetable sides are normally peas or lima beans unless you added them to the pot pie like I did.
Tonight I made this but used Boneless, Skinless Chicken Tenders, added a large can of Chicken Broth for flavor, used Cheese Perogies & left out the peas, just to switch this up & GLAD I DID! Now I have 2 recipes to pick from with this GREAT IDEA!
For the original Amish dough leave at the perogies & use this dough recipe below highlighted in pink!
2 Cups Flour
1/2 TSP Salt 
3 Eggs beaten with 2 TBS Milk. 
Place flour & salt in a bowl. Make a well in the center. Pour all of the beaten egg & milk mixture in the well & use a spatula to incorporate the wet into the dry. You will have a stiff wet dough. Roll dough out on a well floured surface. Roll into a large rectangle about 1/4 inch thinness. Cut dough into squares & stir 5 or 6 pieces at a time into your pot that is simmering. Let cook until dough is fluffy & cooked through about 1/2 hour. Stir often so dough does not stick! 


  1. Joan Crouse Mott: I made this again last week for someone that loves perogies, this recipe is delicious.

    1. Joan Crouse Mott: I made a big pot of this, my son thought we would have leftovers. This pot was to feed 5 and let me tell you, they ate the whole pot, couldn't believe it.