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, March 9, 2012

Strawberry Vinaigrette Almond & Grilled Chicken Salad!


OOOHHH, juicy grilled marinated chicken nestled on a bed of greens & veggies that are loaded with strawberries, almonds, feta cheese & chow mein noodles!  This is the taste of SPRING!

1/2 Boneless Skinless Chicken Breast per person

Bagged Salad your Favorite

Fresh Strawberries cleaned & sliced saving one whole berry for garnish

1 Bottle of a Vinaigrette Dressing ( I used Superfruit Berry by Wishbone, any fruity vinaigrette dressing would be good or Balsamic would be good)

Any Veggies you choose ( I chose red onion, thawed frozen peas, fresh sliced tomato, celery & green pepper) sliced to nice bite sized pieces for the onion, celery & pepper , about 2 TBS of each veggie per salad)

Feta Cheese about 2 heaping TBS per Salad

Sliced Almonds 2 TBS per Salad

Chow Mein Noodles 2 TBS per Salad

Marinate chicken in 2/3 Cup of your dressing over night in the refrigerator. Grill on the cold side of the grill not over the open flame for about 45 minutes or until juices run clear. IF YOU DO NOT WANT TO GRILL just wrap chicken loosely in foil & bake about 45 minutes in a 350 degree oven! While chicken is grilling arrange green salad on serving plates about 1 & 1/2 cup of greens per person. Sprinkle veggies over greens then the almonds, then the strawberries, then the feta cheese, sprinkling the chow mein noodles around the outer edge of the salad. When chicken is done, bring in & slice into thin diagonal strips & lay over the top of the arranged salads. Pour a generous amount of the dressing over the chicken then top with one strawberry to serve. This is very good with a hot crusty roll or warm pita bread! Hearty & pretty this salad will please!                                                   

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