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, December 29, 2012

Texas Hash

This is a very hearty supper & an easy one to make! Great for our cold winter nights! Serve with a vegetable & some crusty bread & you will have a complete meal good enough for company!
2 LBS Ground Beef
1 Large Onion
3 Ribs Celery 
2 TSP Minced Garlic
1 TBS Chopped Parsley or Parsley Flakes
2 Cans 14.05 OZ. Diced Tomatoes & their Juice 
1 Packet 1 OZ Taco seasoning Mix ( I use Old El Paso)
1 Cup Raw Rice
2 Cups Shredded Cheddar Cheese
Brown beef with the onion & celery chopped. Drain. Return to the skillet & add the tomatoes, garlic seasonings, rice & 2/3 cup water. Stir. Bake covered in a 375 degree oven for 45 minutes. Uncover & spread the cheese over the top. Bake for another 10 minutes. Plate up & EAT! Serves 6 AMPLE servings!
                           THIS IS DELICIOUS & FILLING!
                                  
                                                                                  

Wednesday, December 26, 2012

Sitting back & enjoying the moment!

The Christmas hustle & bustle is over. Now you can sit back & relish all the memories made. Enjoy a nice relaxing cup of tea or a cup of good coffee. Just to sit around the table visiting with friends and family is what  we all long to do. SO MAKE THE TIME, and serve up something that will warm the heart & soul. Many of my recipes have been created for just those times. Slow down your world for a little while and just enjoy your loved ones along with some great food! Happy Holidays Foodies!
                                                                                 

Tuesday, December 25, 2012

Cinnabon Cinnamon Buns that you make yourself!

DECADENCE! That is what these are pure DECADENCE! SINFUL & DELICIOUS a special treat for special times! This is not my recipe but these are worth blogging! These take time & lots of butter & sugar but worth all of it! Every bite is worth savoring & you will be pleased with the results! Better than any cinnamon bun you can buy because your house will fill with their amazing aroma & your mouth will smile as you eat them! DIG IN & ENJOY!

THE DOUGH:
1 & 1/2 Cups Granulated Sugar
3 TBS Cinnamon
2 Packs Yeast
1 TSP Sugar
2/3 Cup granulated Sugar
2/3 Cup Melted Butter
1 Cup Warm Water
1 Cup Warm Whole Milk
2 TSP Salt
2 Eggs Beaten
2 tsp vanilla
8 Cups Flour
Mix 1 & 1/2 Cups Sugar with the 3 TBS Cinnamon & set aside. Stir yeast in to the 1 cup warm water with 1 tsp of sugar. Set aside. In a large bowl mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, vanilla &  the eggs . Beat well. Add the yeast water & sugar mixture & beat again. Add 4 cups of the flour & beat. Stir in the remaining flour until you get a stiff dough. If you cannot work in all the flour it is ok. Now turn the dough out onto a well floured surface & knead dough for 8 minutes. You will get a stretchy elastic dough & that is what you want. Place back in the bowl & cover. Let dough rise in a warm place until double in size. Roll dough out on a floured surface to make a 15 inch by 20 inch rectangle. Pour 1/2 Cup melted butter onto the surface of the dough & spread out evenly over the whole surface of the dough. Now sprinkle on the cinnamon & sugar mixture. Spread out evenly ! Roll up tight to make a long cylinder of dough. Take a large glass pan like a lasagna pan & cover the bottom with 1/2 Cup melted butter & 1/2 cup granulated sugar. Coat evenly. go back to the dough & slice into 12 rounds. Lay rounds down into the cinnamon & sugared pan.

                    THESE ARE READY TO BAKE! YIPPEE!


Cover & let rise until puffed up but not quite doubled in size, ( I layed mine in the pan covered & put in the fridge over night. I took them out in the morning & let them do the rising part which took about 1 hour in a very warm spot. ) Once puffed up they are ready to bake.                                                                

Bake in a 350 degree oven until raised & nicely browned. About 20 to 30 minutes give or take. Baking depends a lot on the weather & your oven! Start checking at 20 minutes & go from there! Check for doneness by inserting a toothpick or cake tester. it should come out with NO RAW DOUGH. Once brown & tested for doneness take out of the oven & dump out onto a large flat serving platter. Let cool to a nice warm temperature . Now ice with the following icing.
ICING:
8 OZ. Cream Cheese softened
8 OZ Butter softened
2 TSP Vanilla
4 Cups Powdered Sugar ( more or less)
Dash of Salt
Beat butter & cream cheese. Add vanilla & salt & beat again. Now beat in powdered sugar. SLATHER ONTO WARM BUNS & SERVE! Be ready for the OOOHHHS & AAAHHHHSSS!  
Think you can handle one of these bad boys? I think you can!                                                                                 

Saturday, December 22, 2012

Chicken Noodle Soup From Scratch

The freezing nights of winter are the best nights to sit down to a hot steaming bowl of soup! Chicken Noodle Soup tastes great even when you are not feeling sick. Something about that rich golden broth swimming with tasty noodles, chunks of chicken & vegetables makes this soup true comfort food! Go ahead and pamper yourself with this easy to make American tradition!
2 Boneless Skinless Chicken Breast
Water
2, 2lb Containers Chicken Broth
1 Onion Chopped
2 TSP Minced Garlic
2 TBS Chopped Parsley or Parsley Flakes 
4 Ribs Celery Sliced on the diagonal
3 Large Carrots sliced into coins
1, 1lb Bag of Kluski Noodles ( or your favorite Egg Noodle but Kluski are so GREAT!)
Salt to taste

Simmer chicken in a large pot with enough water to cover the chicken about 3 inches over the top of the chicken. Add about 1 tsp. salt. Simmer until chicken is cooked about 1/2 hour. Remove chicken from the pot. Let cool. Into the broth from the cooked chicken add the containers of broth, the onion & garlic & the celery & carrots. Cook until carrots are tender. Now add the chicken that you cut into nice sized pieces, & the noodles. Cook until noodles are cooked through about 20 minutes. Taste & then add more salt IF needed! Serve up steaming hot! This makes a big pot of soup enough for about 6 to 8 people BUT this soup is even better the next day! ENJOY & BOWL OF DELICIOUS!
                                                                         
   
                                                                              

Wednesday, December 19, 2012

Merry Christmas From Judys Foodies!

Merry Christmas & Happy Holiday's from all of us here at Judys Foodies! May your celebrations be FESTIVE & BLESSED! We here at Judys Foodies hope we have helped you with some Holiday Food Ideas & if you have a FAVORITE food you would love to share just contact me here at Judys Foodies & we will do our best to live up to your creation! May GOD BLESS all of our FOODIES! 
Judy Johnson AKA Judys Foodies 

Tuesday, December 18, 2012

Judys Foodies Sugar Cookies!

These are not just a pretty cookie! These are delicious, loaded with butter & vanilla & the butter cream frosting tips them right over the top in goodness! 

6 cups Flour
1 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Salt
1 Cup Butter ( softened)
2 Cups Sugar
3 Large eggs
2 TSP Vanilla
1 & 1/2 Cups Yogurt ( plain)
Stir all the dry ingredients minus the sugar together. Beat Butter, add sugar & beat again. Add eggs & beat. Add vanilla & yogurt & beat once more. Slowly add the dry beating together until combined. Chill dough at least 2 hours. Take out about 1 & 1/2 cups of dough at a time & roll out on a lightly floured surface, about 1/4 inch thick. Cut into shapes & place on parchment covered cookie sheets. Bake in a 425 degree oven for about 6 minutes or until edges are just lightly browned. Remove from sheets & let cool. Frost with the following frosting & decorate with sprinkles or sanding sugar. tint frosting if desired. We used some red & green for contrast! This makes 5 dozen cookies.

FROSTING:
5 TBS softened butter
2 TSP Vanilla
5 Cups Powdered Sugar
Dash of Salt
1/4 to 1/2 Cup of 1/2 & 1/2 Cream

Beat butter add 1/2 the sugar, salt & vanilla & 2 TBS cream. Beat . add more sugar & cream until all of the sugar is used & adding as much or as little of the cream you need to get a nice spreadable frosting. Frosting with crust over after cookies are decorated so they will store nicely. Tint about 1 cup of the frosting for each color you use. A few drops of food coloring will do the trick.   Have fun decorating!
                                                                         
  
                                     Have Fun EATING these cookies too!                                                          

Peanut Butter, Oatmeal Dog Biscuits!


Of Course I Had To Make Something for the Dogs! It Is Christmas After All! These are sure to make any DOG a HAPPY PUP!
1/2 cup shortening
1 & 1/2 cups Peanut Butter
1 Cup Molasses
2 eggs
1 Tsp Baking Soda
1 Tsp Salt
1 Tsp Vanilla
2 Cups Flour 
1 & 1/2 Rolled Oats
Beat Shortening, add molasses & Peanut Butter & beat again. Add eggs & vanilla & beat. Stir flour, baking soda & salt together. Beat into the peanut butter mixture. Stir in oats. Roll out on a floured surface. Cut into shapes. Wash with an egg wash of 1 egg beaten with 1 TBS water.  Bake on sheets in a 375 degree oven for about 10 minutes.   Let cool & store in airtight container. Makes 3 dozen !
                                                                                  

Saturday, December 15, 2012

Winter's Eve Casserole

Beef, Cheese, & Broccoli OH MY! This dish is a warm plate of COMFORT!

2 LBS. Ground Beef
1 Onion Chopped
2 Large Baking Potatoes peeled & Cubed
1 Can 10.5 OZ Campbells Cheese Soup
1 Bag Chopped frozen Broccoli
3 Cups Cheese I used 2 Cups Cheddar & 1 Cup Pizza Blend
Dash of White Pepper
1 TSP Garlic Powder
1/2 Can of Water
Brown beef in a large cooking pot. Drain beef. Place beef back in the pot, add potatoes &  onions, soup & water along with the seasonings. Cook stirring often. Once potatoes are soft add the broccoli. Cook about 8 minutes. Sprinkle cheese on top & cover . heat until cheese is melted. Serve hot with a good crusty roll & you have a plate of HEAVEN!
                                                                                 

Baked Dried Sweet Corn Casserole & you make it in the Crock Pot!

This is a very different corn side dish! It uses dried sweet corn that Lancaster County is famous for! Dried Sweet Corn has a slightly nutty flavor that just adds layers of flavors to this simple dish! The custard that develops is a creamy egg custard which compliments the corn! ENJOY this taste of Lancaster Dutch Country, Foodies!
1 package ,7.5 OZ Dried Sweet Corn ( I used Copes Corn our local corn company) IF you can not get dried corn you may use thawed frozen sweet corn but you will not get layers you will have delicious custard with corn throughout the casserole & it is delicious made this way too!
5 Cups Cold Whole Milk
5 TBS Butter Melted
1 TSP Salt
3 Heaping Tablespoons Sugar
5 Beaten Eggs
1 Tsp Vanilla
2 TSP Parsley Flakes
Spray your crock pot with cooking spray. In a large bowl beat eggs & milk. Add the sugar, parsley, vanilla & dried corn beat well. Add melted butter & beat again. Pour everything into your crock pot & cook on low 4 hours. The custard should be set when done. This will bake in the crock pot perfectly. You will have a layer of delicious sweet corn on the bottom with a beautiful custard on the top with the parsley covering the surface! This side dish is a must for many Lancaster County Holiday Dinners! Great for pot luck suppers too! 
Just look at all of that custard with corn layer just barely visible in this photo. The liquid is mostly butter & juice from the corn & from the first photo you can see this serves up in beautiful portions! HAPPY EATING FOODIES!
                                                                                

Thursday, December 13, 2012

Cinnamon Mocha Latte Crinkle Cookies



    OH BOY! The taste of a Starbucks Mocha Latte in a cookie! This is what they remind me, of all wrapped up in a pretty crinkle cookie! Black as midnight inside with a snowy white surface crackled to show off that chocolate, coffee & cinnamon treat hidden under the blanket of powdery sweet sugar! This is a grownup cookie for all coffee lovers!

2/3 cup  Salted Butter Softened
2 Cups Brown Sugar
1 & 1/3 Cups Hershey's Special Dark Cocoa
4 TSP Instant Coffee Granules
2 TSP Baking Soda
2 TSP Cinnamon
4 Egg Whites UNBEATEN! Use 5 if not using large eggs!
2/3 Cup Plain Yogurt
1 TSP Vanilla
3 Cups Flour 
Directions to mix dough follows the mixture you roll the cookie dough into! 

To roll the cookie dough balls in:
Mix all together
1 & 1/2 Cup Granulated Sugar                                                 
1 TBS Cinnamon
1 TBS Hershey's Special Dark Cocoa
1 TBS Instant Coffee Granules ( crush if granules are coarse)
Then have a bowl of Powdered Sugar about 1 & 1/2 Cups set aside!
MIXING UP THE COOKIES:


Beat softened butter. Add brown sugar, cocoa, instant coffee granules, baking soda, & cinnamon. Beat well.  Add egg whites, yogurt & vanilla & beat again.  Slowly beat in flour until all is incorporated & batter is smooth with a few lumps. Chill dough overnight. Once chilled take large tablespoon amount of dough & roll into a ball. Roll ball in the sugar,cinnamon, coffee, & cocoa mixture. Now roll ball in powdered sugar until it looks like a snowball. Place on a parchment covered cookie sheet & place balls about 2 inches apart. Bake in a 350 degree oven for 10 to 12 minutes. Remove from sheet & let cool before storing!
Midnight Chocolate, Coffee, & Cinnamon under a blanket of snowy sugar! This treat is to good to pass up! ENJOY YOUR COFFEE IN A CRINKLE!                                                                                                                                                      

Crunch Candy

As requested by my husband, who just happens to LOVE Crunch Bars, he had me make the equivalent to his favorite candy bar! THESE ARE EASY, QUICK & ADDICTING so you have been WARNED!

3 LBS Hershey Milk Chocolate ( or your favorite chocolate)
4 to 5 Cups Kellogg's Rice Crispies Cereal
Place chocolate in your slow cooker & melt on low. Once melted stir in the rice crispy cereal, using as much as you like but with enough chocolate base to cereal molded. Drop by large tablespoon full onto wax paper. Let them harden before placing in a container using wax paper between the layers! CRUNCH AWAY FOODIES!  
                                                                                

Wednesday, December 12, 2012

Chocolate Covered Peanut Butter Christmas Balls

Smooth & Creamy peanut butter covered in Wilburs awesome Chocolate! These are perfect for the holidays! Great to eat & great to give as a gift! ENJOY !


4 Cups Creamy Peanut Butter ( I used Jif)
1 Cup Butter Softened ( I used salted it taste better)
2 TSP Vanilla
2 to 4 TBS Evaporated Milk
32 OZ Bag of Powdered Sugar MINUS 1 CUP
FOR Coating, use 4 pounds Wilbur Coating Milk Chocolate Wafers OR your favorite Chocolate
Sprinkles to decorate if you wish!

In food processor or mixer cream the softened butter. Add the peanut butter & beat well. Add vanilla , 2 TBS of the milk & beat well. Add some of the sugar about 2 cups at a time. Keep beating & adding more sugar until it is completely blended. If it is to thick beat in more milk but do not let it get to soft. Once all the ingredients are blended & creamy turn off processor. On large cookie sheet covered with wax paper drop eggs that you form by taking heaping tablespoons of your mixture & shape them into ball shapes. Chill on the sheets overnight. 

Now in your slow cooker on LOW melt the chocolate stirring every 15 minutes or so! Use a fork & spoon to lower each peanut butter ball at a time into the chocolate coating well! Carefully lift out letting extra chocolate drain off! Place on racks or wax paper to harden decorating with sprinkles if using them. Let cool until chocolate hardens then store in an airtight container with wax paper between layers. Store in a cool place! ENJOY! Makes about 4 dozen candies!
 


                                                                                

Wednesday, December 5, 2012

Gingerbreadmen Cookies using Marilyn Johnson's Recipe!


 This wonderfully old fashioned cookie is such a happy cookie to see around the holidays! Decorate in a myriad of ways, I went retro with my Gingerbread folk! Pipe frosting on or if you want to be child friendly & easier just spread the entire cookie with frosting & let the kids decorate as they wish! This cookie may be made chewy or crisp just lengthen the baking time for a crisp Gingerbread crunch! I made mine crisp because that is how my husband's family likes them + they store better & longer but with these spicy, sweet faces looking at you, they won't need to be stored for long because everyone will want to gobble them up!
     For a very old time look bake the cookies with raisins as decoration & then just pipe on the trim!

       Or Pipe on frosting & plop Cinnamon Red Hot Candies on for eyes & buttons & you get an extra kick of spice!

                                                                                     Aren't these just so cute & the decorating ideas are endless! Use Red Hots or Raisins or Chocolate Chips, Sanding Sugar or just dust with powdered sugar anything will do! Have Fun & create your very own Gingerbread Families! 

COOKIE DOUGH:
1 Cup Dark Brown Sugar
1/3 Cup Shortening
1 & 1/2 Cup Dark Molasses ( I used Grandma's Molasses)
2/3 Cup Cold Water ( or use cold coffee for EXTRA flavor)
1 TSP Vanilla
7 Cups Flour
2 TSP Baking Soda
2 TSP Ground Ginger
1 TSP Ground Allspice
1 TSP Cinnamon
1 TSP Ground Cloves
1/2 TSP Salt
Preheat oven to 375 degrees! 
This dough is VERY EASY to work with & no scraps left; you can just keep rolling out the dough after you cut out your shapes so there is no wasted dough!
Stir all of your dry ingredients together & set aside. Beat The sugar, shortening until fluffy. Add the molasses & water OR coffee & beat again. This will not look nice with shortening & molasses floating around but that is what it will look like! Now add about 1/3 of the dry ingredient mixture & beat. Slowly add the rest of the flour mixture 1/3 at a time switching to a heavy spoon & stirring in the remaining dry ingredients. Cover & refrigerate overnight. When ready to bake take dough out of fridge . Lightly spray or grease your baking sheets. On a LIGHTLY & I mean LIGHTLY floured surface DO NOT USE MUCH FLOUR OR YOUR COOKIES WILL LOOK DUSTY, roll a portion of dough about 1 cup of dough, to about 1/8 inch thick. I liked mine a little thicker so use your judgement here! Cut out gingerbread shapes with your cookie cutters. Lay then on your LIGHTLY sprayed cookie sheets about 1 inch apart. IF using raisins for that OLD FASHIONED look lightly press then into the dough otherwise just bake undecorated! Bake 8 to 10 minutes for CHEWY cookies & 10 to 12 minutes for CRISP cookies! Remove from sheets as soon as they are out of the oven! ENJOY THAT GINGERBREAD SMELL! LOVELY! Let cookies cool completely & then frost with the following frosting! This recipe made about 4 dozen Gingerbreadmen for me bit I used varies sized cookie cutters. It will depend on your cookie cutter size as to how many cookie you will end up with from this recipe!

FROSTING:
4 Cups Confectioners Sugar
1 TSP Vanilla
Dash of Salt
5 TBS of Half & Half Cream
Stir all together using a heavy spoon or whisk! Pipe onto cooled cookies or cover the entire cookie with frosting! Decorate with Red Hot Candies, Chocolate Chips, Sprinkles or any idea you have because these are so CUTE they look happy anyway you dress them!
I made a double batch of this frosting because The Johnson's cover the entire cookie with frosting & the let the children do the decorating & also I LOVE FROSTING so I wanted my Gingerbread people well frosted! ENJOY MARILYNN'S Cookies they are YUMMY!   
                 
Take note of the Gingerbreadman covered in white frosting & Red Hot's, that is how the kiddies like them, HOW FUN IS THAT? ENJOY YOUR HOLIDAY BAKING FOODIES!