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!

Friday, February 17, 2012

Cheesy Cream Of Corn Soup!

What is any better than a hearty bowl of soup on a cold winters day? Maybe a second bowl ! This is a thick, rich & hearty soup loaded with meat, cheese & creamed corn of course! This bowl of soup is a meal & it will probably be one that you will make often ! This versatile recipe may be adapted to your families taste. Enjoy it & make this recipe yours!

1 Lb Ground Meat ( I used ground chicken but you could use ground beef, ground turkey, ham cut up into bite sized cubes or make the soup without meat & then add 1lb lump crab or 1lb peeled & cleaned raw shrimp or crumbled crisp cooked bacon.) any of those would work nicely. I wanted a more rustic casual dinner so i used the ground chicken & it is amazing!
2 Peeled Chopped Onion large dice
2 Ribs of Celery large dice
1 lb Frozen Sliced Carrots       
4 Medium Potatoes Peeled & diced again medium dice
2 LB Frozen White Corn Creamed Style or your favorite Cram Style Corn using 2lbs.
2 TBS Parsley Chopped or Dried Flakes         
2 TSP Paprika
1 TSP White Pepper         
48 OZ Light & Fat Free Chicken Stock  
2 Cans 10 & 3/4 OZ 98% Fat Free Cream of Celery Soup      
4 OZ Cream Cheese   
1 Cup Milk
2 TBS Butter
1 Cup Sour Cream
3 Cups Shredded Cheddar Cheese ( Mild)

Cook burger until no longer pink in a deep, heavy soup pot. If using chicken or turkey cook in 2 TBS Olive Oil. If using beef just drain beef after cooking. Add onions, celery & parsley and cook until slightly soft about 10 minutes over medium heat. Now add stock, creamed corn, celery soups, carrots & potatoes. Cook until potatoes & carrots are soft about a half an hour or so. Add cream cheese & seasonings & stir until cream cheese is melted. Add milk, butter & cheese & cook on low about 1 hour stirring often so soup does not stick. If using the seafood, ham or bacon you want to add that now & cook about 15 more minutes. SERVE ! This recipe makes over a gallon of soup so if you do not want that much just cut the recipe in 1/2 but it is SO GOOD you WILL want a large batch! TRUST ME ! This is so good with crusty bread & salad that you will make this again & again ! This freezes very well so you could always make it & save it for another cold night for a fast thaw & heat dinner!
      

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