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, December 29, 2013

Ham & Bean Soup

GREAT SOUP FOR COLD WINTER NIGHTS! Add a grilled cheese or just hot crusty bread & you have DINNER!

1 Ham Portion with Bone in about 4 lbs ( I had my leftover ham from Christmas & it had about 3 LBS meat & the bone) You could use meaty Ham Hocks or 1 Ham Hock with another portion of ham to cook with it as long as you end up with about 3 LBS. of meat!
Water enough to cover the ham & ham bone 2 inches above the ham!
Put the above in a large deep pot & simmer for about 2 hours.
Remove from pot & let cool enough to handle, Remove meat from the bone & cut into large bite sized pieces.
IN the pot with the ham broth from cooking the meat & bone add the following:
2 Large Onions Chopped
2 Large Carrots peeled & cut into nice sized pieces
4 Large Potatoes peeled & cubed onto big bite sized pieces
2 Ribs of Celery diced
Dash of Pepper (I use White Pepper)
2 Bay Leaves
2 TSP Parsley Chopped or Dried Flakes
Taste to see if you need to add salt, mine needed no added salt it was perfect from the ham! Make sure you have enough broth to cover the vegetables & meat if you do not add water to cover enough so it is 2 inches over the pot contents!
Cook on medium heat until Carrots are tender. Now add the meat you cut into bite sized pieces & add 2, 40 OZ. cans of Great Northern White Beans. Cook on simmer about 1 & 1/2 hours stirring every now & then.
Now stir about 3 heaping TBS of Cornstarch into 1 cup of cold water. Stir until smooth. Slowly stir this into your simmering soup! Cook & stir until nice & thick! Remove the bay leaves & ladle up heaping bowls of SOUP MADE WITH LOVE!

Wednesday, December 18, 2013

Christmas Cottage Sugar Cookies!

                                                                                    
I named these Christmas Cottage Sugar cookies because I made them with 1 Cup of Cottage Cheese! These are a very pure & basic sugar cookie that is soft & moist. You could jazz these up with Christmas Sprinkles on top of the frosting if you so desire. I already have sprinkle cookies & was looking for a nice soft touch of white on my cookie trays. These could also be enhanced with 1 cup of any of the following added to the batter once you have them mixed up. Try, Chocolate Chips, Coconut, Chopped Nuts, Raisins or Dates, Candied Fruit, just about anything you can think of. These are very yummy & a nice cookie for Christmas!

3 Cups Flour
1 TSP. Baking Powder
1/2 TSP Baking Soda
1/2 TSP Salt
Stir all of the above together & set aside
10 TBS Butter
1 & 1/3 Cups Sugar
2 TSP Vanilla
2 Eggs
1 Cup Cottage Cheese Small Curd

Beat butter add sugar & beat again. Add eggs & vanilla & beat. Now beat in cottage cheese & beat very well. Now slowly add the dry ingredients adding 1/3 at time & beating well after each addition.  Lightly spray baking sheets & preheat oven to 375 degrees. Drop by heaped TBS onto sheets leaving about 2 inches between cookies. I like to bake 1 dozen at a time. Bake for 10 minutes or until cookie springs back when touched. Remove from sheets & let cool completely before frosting OR you could just roll the cookies in powdered sugar if you wish! For frosting use the following frosting:
FROSTING
4 TBS EACH, Butter softened & Shortening 
2 TSP Vanilla
4 Cups Powdered Sugar
1/2 TSP Salt
1/2 & 1/2  just enough to get spreading consistency!
Beat butter & shortening until fluffy. Add 2 Cups powdered sugar the vanilla & salt & beat. Add a TBS at a time the 1/2 & 1/2 cream. Add remaining sugar & enough 1/2 & 1/2 to get a light & fluffy frosting you do not want this & runny! If you add to much cream just add more sugar & beat it will correct itself!  This recipe makes 5 dozen DELICIOUS COOKIES!

Sunday, December 1, 2013

CHRISTMAS BAKING & CANDY!

Dear Foodies, I have many many Christmas Cookie & some Candy recipes on this blog! Just go & check out the archives from November through December from each year! There might be a few ideas in October & in January too! Go ahead & dig thru for some GREAT different ideas!
                            

Thursday, November 28, 2013

Roasted Stuffed Turkey

                                                                                
This was SUCCULENT Turkey, stuffed with good stuffing, very moist & juicy & thoroughly cooked! The gravy was awesome too!
25 LB Turkey or the size you choose
One recipe of my Moms Stuffing found on this blog in the November 2011 archive!
Cooking Spray
Parsley
Paprika
Sage
White Pepper
Sea Salt
Wash & rinse the turkey drain off all water & pat dry inside & out with paper towels. Stuff with the uncooked stuffing, pack loosely!
Truss up your turkey & the sprinkle with the seasonings. Spray with cooking spray all over the bird. Roast covered at 325 for 4 & 1/2 hours uncover for the last 1/2 hour. Remove from pan & let rest while you make gravy from the pan juices. 
GRAVY I take all the pan juices & drippings & place in a deep saucepan. Add about 2 cups of water from your potatoes you are cooking to make mashed potatoes (this adds flavor & starch to help thicken your gravy). Bring to a simmer. In a large deep mixing cup add about 4 TBS of Cornstarch & stir in about 1 Cup COLD water. stir until smooth. Now stir into your bubbling turkey broth. Stir & cook until thick. If you need to add more cornstarch & water mixture go right ahead because you want I nice thick gravy!
Once gravy is ready & Potatoes are mashed CARVE THAT BIRD, SAY GRACE & DIG IN!

Sunday, November 24, 2013

Recipes for Judys' Foodies: Chocolate Covered Peanut Butter Christmas Balls


                                                                                
CLICK ON THE LINK BELOW FOR THIS SCRUMPTIOUS RECIPE!


Recipes for Judys' Foodies: 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 ...

Tuesday, November 19, 2013

Chocolate Shoofly Pie

                                                                                   


                                               
This is the slice of pie I was looking for! Intense chocolate filling that has the Shoofly Gooeyness that the original Shoofly Pie has only molasses based. This is what we Lancaster folk would call a Sliver Pie because a sliver sized wedge is all you need to satisfy you! This is INTENSE CHOCOLATE with that SINKING FEELING of SATISFACTION from the first bite! ENJOY CHOCOLATE SHOOFLY PIE FOODIES, this could be your NEW FAVORITE! It is my NEW FAV!


We have our Shoofly Pie craze us Lancaster County Dutchified folk! Most are gooey molasses based pies but I wanted a chocolate gooey pie. This is the result! 
Crust:
2 Cups Flour
1/4 TSP Salt
2 TSP Sugar
1/3 Cup Shortening
1/3 Cup Butter
1/2 TSP Vanilla
4 to 5 TBS of Ice Cold Water
Mix all dry together. Cut in butter & shortening to make fine crumbs. Stir in the vanilla & cold water until dough forms a ball. Divide dough in 1/2. Freeze the one use the other to make this pie! Preheat oven to 350 degrees. Roll out dough & place in a 9 inch pie pan. Trim & crimp the edges. Lay a sheet of foil lightly into the bottom of the pie & have it come up the edges. Fill foil with about 2 cups of raw rice. Bake for 10 minutes & remove from oven. CAREFULLY remove foil with the rice. This blind baked crust will insure you have a crispy crust! Now set shell aside & prepare the filling.
FILLING:
1 cup Flour
3/4 Cup Brown Sugar
1/4 TSP Salt
1 TSP Cinnamon
Stir all together. 
Cut in 1 TBS Shortening to make crumbs. Remove 3/4 Cup for crumb topping now into the remaining crumbs add the following
1 Cup Corn Syrup
1 TSP Vanilla
Heat 1 Cup Coffee & stir in 4 Ounces of Unsweetened Baking Chocolate stir until chocolate is melted. Now stir in 1 TSP Baking Soda & stir, this will foam up! Dump into mixture you made from the crumbs with the Corn Syrup stir well. Beat one egg & add this & stir well. Pour into your blind baked crust. Now sprinkle the reserved crumbs over the top. Sprinkle with more cinnamon. Bake at 375 Degrees for 35 to 40 minutes until pie is set. Remove from oven & let cool. Serve room temperature with Whipped Cream or Ice Cream if desired!

NEWEST RECIPE IS IN THE OVEN NOW!

So, I have been wanting to try a new Shoofly Pie recipe, so here goes the first attempt! I am creating a Chocolate Shoofly Pie! Not a pudding pie but a true ooey gooey chocolate Shoofly Pie! The pie came together as I hoped & it is baking now. IF it is like I want it to be I will share the recipe with you! Imagine a chocolate gooey pie with a crumb topping; OH YEAH that is what I'm talking about! Stayed tuned to Judys Foodies, or my Twitter JAEU2 as to when the recipe with pictures is up on this blog!

Sunday, November 17, 2013

Honey Baked Glazed Ham!

                                                                                
This was DELICIOUS & made great gravy too!
I made a 1/4 Ham portion Choose the size ham you need!
Double the recipe ingredients for 1 whole ham. cooking time will be the same!

1/2 Cup Honey 
2 Teaspoons prepared Yellow Mustard
1/2 Teaspoon Cinnamon
Stir together & heat in the microwave until honey is thin. Mix well. The mustard does not combine completely but it does not matter!
Baste the ham with all of the mixture!
Bake in a preheated 350 degree  oven for an hour & half, basting about 3 times through the cooking!  Once cooked remove from oven & let rest for a few minutes & then carve! Crispy sweet crust & juicy meat GREAT & EASY for your dinner! Use drippings from the pan to make gravy!
GRAVY:
All the pan drippings
about 1 & 1/2 Cups Water ( I use the water from my potatoes I cook to make mashed potatoes, this adds starch for thickening & more flavor!
Stir 2 Heaping Tablespoons of Cornstarch into 1/2 Cup cold water. Bring the drippings & potato water to a boil & stir in your smooth & well combined cornstarch mixture. IF you let the cornstarch mixture sit for any length of time just stir again & it will smooth right out otherwise the cornstarch sinks to the bottom & get firm & you want blended smooth cornstarch! Stir & cook mixture until thick & bubbling! TERRIFIC GRAVY!

Chicken & Sausage Thin & Crispy Pizza!

                                                                                 

This recipe makes 2 LARGE Pizzas! Loaded with meat & cheese this will please any PIZZA LOVER!
Crust: 
3 Cups Bread Flour
1 Packet Yeast 1/4 Ounce sized
2 teaspoons Sugar
Stir that all together.
Add 1 & 1/3 Cups Ice Water & stir. let sit 10 minutes. Now add 1 Tablespoon Olive Oil & 1 Teaspoon Salt. Mix well kneading it right in the bowl just until it is well mixed & elastic in texture. Cover & let rise until double about 1 hour in a nice warm spot. I turn my oven on warm let it come up to temp. & then turn oven off & put the bowl of dough, keep covered, right in the warm oven. BE SURE OVEN IS OFF!
MEAT TOPPING:
1 Pound Loose Sausage
1 Pound Raw White Meat Chicken cut into bite sized pieces.
Start to brown sausage in a large skillet. add chicken & continue to brown until meat is no longer pink! Set aside until you are ready to assemble your pizzas!
OPTIONS: Add Mushrooms, Peppers, Onions, Spinach, all raw & fresh to the browning stage for added veggies! as much or as little as you like!
Sauce & Cheese:
21 Ounces of your favorite Pizza Sauce ( I use Preggo) SO GOOD!
4 Cups Shredded Pizza Cheese ( I use 2 Cups Pizza Blend & 2 Cups Mozzarella)
Italian Seasoning
Parsley Flakes! 
ASSEMBLE THOSE PIZZAS:
Divide dough in 1/2.
Sprinkle baking sheets with ample amounts of bread flour about 1/3 cup on each sheet. Plop dough on top of the flour & knead a bit more! Roll dough out in large circles about 18 inches! Pinch edges to make the crust rim. Now divide sauce between the 2 pizzas. Next the meat & finish with the cheese, sprinkle with seasoning & parsley! bake in a preheated 450 Degree oven for about 18 minutes! WATCH CAREFULLY & set racks in lowest part of the oven leaving one rack space between the sheets so heat may circulate evenly! Check the bottom of the crust to make sure it is nicely brown & crisp! This is the CRISPEST THIN CRUST PIZZA we have ever eaten & we have this pizza or variations of it once a month at LEAST! THIS IS SO GOOD!

Saturday, November 9, 2013

Recipes for Judys' Foodies: Make Ahead Company Mashed Potatoes

Recipes for Judys' Foodies: Make Ahead Company Mashed Potatoes:                                                                                   Everyo ne has their version of this casserole so I thou...

Friday, November 8, 2013

Thursday, November 7, 2013

Cheesy Cream Of Cauliflower Soup

                                                                                   

Thick Rich & CREAMY loaded with CHEESE, this is GREAT SOUP!
1 Head Cauliflower Large, cut into florets
32 OZ. Chicken Broth
4 Cups Shredded Cheddar Cheese
4 Cups 1/2 & 1/2 OR Heavy Cream I used 1/2 & 1/2
3 Dashes Nutmeg
1 TSP White Pepper or Black Pepper or 1/2 TSP Red Pepper, I used White Pepper
Simmer Cauliflower in the Chicken Broth until soft about 45 minutes. Puree the Cauliflower, I beat it with my mixer right in the pot. Lower heat to low & add the cheese stir until melted. Now stir in the 1/2 & 1/2 or cream. Add seasonings. serve! Top with some good croutons. DIG IN! Makes 12 cups of AMAZING SOUP! 

Wednesday, November 6, 2013

Recipes for Judys' Foodies: Sour Cream, Bacon, & Cheddar Muffins



                                                                               


Recipes for Judys' Foodies: Sour Cream, Bacon, & Cheddar Muffins:          SCRUMPTIOUS MUFFINS loaded with Bacon & Cheddar Cheese that gives you a crisp & gooey muffin ! This is a GREAT , Supper ,...

Recipes for Judys' Foodies: Roast Chicken with Stuffing!

Recipes for Judys' Foodies: Roast Chicken with Stuffing!:             Crisp on the outside, moist & flavorful inside, bursting with stuffing! Old Time Sunday Dinner that is sure to please! 1...

Recipes for Judys' Foodies: Stuffing for Turkey or Chicken, Pennsylvania Dutch...


                                                                               
Click on the link below for this Amish recipe!


Recipes for Judys' Foodies: Stuffing for Turkey or Chicken, Pennsylvania Dutch...: This is my Moms' original PA
Dutch Stuffing recipe ! So easy & so good it is not a holiday without it ! We always stuff our bird ...

Sunday, November 3, 2013

Recipes for Judys' Foodies: Big Fat Pumpkin Pie


                                                                                  
CLICK ON THE LINK BELOW FOR THIS GREAT PIE RECIPE!


Recipes for Judys' Foodies: Big Fat Pumpkin Pie:                                                                               2/3 cup sugar 1/4 tsp salt    1 TBS. cornstarch...

Baked Apple Oatmeal

                                                                                

This is GREAT baked Oatmeal! I am not sure if I like the Blueberry Baked Oatmeal or this Baked  Apple Oatmeal better! Not that this is a contest but both are GREAT for breakfast, brunch or a snack! This Baked Apple Oatmeal reminds me of Apple Crisp & who doesn't LOVE Apple Crisp?

3 Cups Rolled Oats
1/2 Cup  Brown Sugar
1/2 Cup Granulated Sugar
2 TSP Baking Powder
2 TSP Cinnamon
1 TSP Salt
Mix that all together just use a heavy spoon, no mixer or processor needed! Now add all of the following wet ingredients together all at once & stir!
1 Cup Milk
2 Well Beaten Eggs
1/2 Cup Melted Butter
1 TSP Vanilla
Mix all of this together very well so nothing is dry. Now peel core & finely dice 2 large apples, you want about 2 cups of diced apple. Stir that into your batter. Now pour into your prepared pan.
Spray or grease & flour a 9x9 inch pan or I use a 9 inch deep pie pan. Preheat oven to 350 degrees.
Mix together all of the following topping ingredients & spread over your batter.
1 Cup Rolled Oats
3 Heaping TBS EACH of Brown & Granulated Sugar
1 TSP Cinnamon
Dash of Salt
4 TBS Melted Butter
Stir together to make a crumb like topping! Once mixed & spread out over your batter Bake 40 to 45 minutes until a wooden pick test clean with no wet batter! serve hot with milk in a bowl or eat just as is!

Recipes for Judys' Foodies: A Very Berry Merry Jay ! Recipe by Jay Eckman


                                                                                   
CLICK ON THE LINK for this GREAT DRINK!


Recipes for Judys' Foodies: A Very Berry Merry Jay ! Recipe by Jay Eckman:   My son came up with this wonderfully  festive drink & we thought you might want to try it yourself! 2/3 Part Layer Cake we used M...

Wednesday, October 30, 2013

Recipes for Judys' Foodies: Marzetti a hearty comfort food Casserole



Recipes for Judys' Foodies: Marzetti a hearty comfort food Casserole: 1, lb. Ground Beef ( I use turkey burger)   1, Large onion peeled & chopped 2, Ribs celery chopped 2, Cloves garlic minced 1, Green ...

Recipes for Judys' Foodies: South African Peanut Stew



CLICK ON THE LINK FOR THIS AMAZING RECIPE from my archive!


Recipes for Judys' Foodies: South African Peanut Stew:                                                                                 Yes, I know this is so NOT a Pa. Dutch dish but if our dut...

Recipes for Judys' Foodies: Italian Garlic Shredded Beef for Sandwiches made i...



                                                                                   
Click on the link for this Archived recipe!


Recipes for Judys' Foodies: Italian Garlic Shredded Beef for Sandwiches made i...:            JUICY, TENDER, & FLAVOR PACKED this beef will KNOCK YOUR SOCKS OFF! Great for a crowd it makes PLENTY & OH SO EASY too!...

Monday, October 28, 2013

Recipes for Judys' Foodies: Amish Potato Soup!


                                                                                

Recipes for Judys' Foodies: Amish Potato Soup!:        Amish Potato Soup is a simple but delicious rustic soup. This is very common around our area & can be found at local diners to ...

Saturday, October 26, 2013

Pumpkin Marshmallows Homemade!

                                      
                                                                               
This is the Marshmallows cut so you can see the nice big squares with the lush Pumpkin fluff inside! THESE ARE WONDERFUL!

                                                                               





                                      

FRESH MADE & IN THE PAN! These must sit overnight before I may cut them so they set up for a firm but FLUFFY SOFT MARSHMALLOW! I am SO EXCITED that I had to share these with you tonight! After I cut these I will post the photo in the morning! I am a MARSHMALLOW FANATIC & wondered if I could add pumpkin & come up with a NICE candy for Halloween & Thanksgiving! THESE ARE THE RESULTS & I am HAPPY with THEM! Lots of Pumpkin flavor with spices added & then the heavenly fluff of Marshmallow!  These are WORK but WORTH IT!
4, 1oz packs of Knox Gelatine
1/2 Cup Cold Water
Stir that together in a very DEEP mixing bowl & let sit for 1/2 hour. NEXT:
IN a large DEEP HEAVY PAN place the following:
1/2 Cup Water
3 Cups Sugar
2 Cups Light Corn Syrup
1/2 TSP Salt
1, 15oz. Can Pumpkin
2 TSP VANILLA
2 TSP Cinnamon
Dash of Cloves. Nutmeg & Ginger if desired
Over low heat stir this together until sugar is melted. NOW IT GET TRICKY! Over HIGH heat cook & STIR until mixture reaches 244 degrees hard ball candy stage. Wear an oven mitt so splatters from candy do not burn & stir so candy does not stick & burn on the bottom of the pan! as SOON as it reaches 244 degrees REMOVE FROM HEAT & add vanilla & spices, stir well. NOW slowly pour mixture into your gelatine mixture beating with a mixer as you pour. I use a hand mixer! Get someone to pour as you beat. Now beat on high for 15 minutes! YES 15 minutes! You will get LOVELY FLUFFY MARSHMALLOW! DO NOT QUIT BEFORE 15 MINUTES or you will not get FLUFFY Marshmallows! In a glass 9x13 pan butter the pan & then dust with any of the following:
Confectioners Sugar
Confectioners Sugar & Cinnamon Mixture ( 2 Cups sugar to 3 TSP Cinnamon)
Sanding Sugar
Sprinkles
Pour Marshmallow mixture spooning it in to the pan that you prepared. Cover the top with any of the above you chose.
NOW LET PAN SIT OUT  OVER NIGHT to set up. In the morning cut into squares the size you wish & dip the sides into the above you chose to use for the pan & the top of the Marshmallows! DELICIOUS & UNIQUE!

Baked Blueberry Oatmeal from Jen Holliday

                                                                               

Baked Blueberry Oatmeal is OH SO YUMMY! This is not my baked granola type oatmeal. This is more cakelike, bursting with big plump blueberries & lots of cinnamon! Eat hot with milk over it in a bowl, as dessert with ice cream or just as is. You can not go wrong on this one folks! I showed it cut on a serving plate so you could see how high it bakes!Best part other than eating this Baked Oatmeal is you do not need any Mixer or Food Processor just a fork & a heavy spoon will do!

3 Cups Oatmeal ( I used Old Fashioned Rolled Oats)
1/2 Cup Regular Sugar
1/2 Cup Brown Sugar
2 TSP Baking Powder
1 TSP Salt 
2 TSP Cinnamon
STIR ALL TOGETHER & MIX WELL! NOW ADD THE FOLLOWING WET INGREDIENTS ALL AT ONCE after you mix them together:
1Cup Milk
2 Eggs Beaten Well
1/2 Cup Butter Melted
1 TSP Vanilla
Slowly a little at a time beat the melted butter into the eggs & milk that you have beaten together. Now dump all at once into your dry mixture. Stir well! 
1Pint Blueberries either fresh or frozen that you have thawed Fold gently into your batter.

 Spray a 9x9 square pan or use a 9 inch deep pie pan like I used. Pile batter into prepared pan and smooth at so batter is even. NOW MAKE THE CRUNCH TOPPING!

1 Cup Oatmeal ( I used Old Fashioned Rolled Oats)
3 Heaping Tablespoons EACH Granulated Sugar & Brown Sugar
Dash of Salt
1 TSP Cinnamon
4 TBS Melted Butter
Stir the dry together. Stir in melted butter until all is moistened but crumbly. Spread over the cake batter. Bake at 350 Degrees for 40 to 45 Minutes until cake tester comes at clean with no wet batter!  THIS IS GREAT BAKED OATMEAL!


Recipes for Judys' Foodies: Thin Crispy Crust Homemade Pizza

                                      SUPPER TONIGHT!
                                                                                   
Click on the link for this GREAT recipe!


Recipes for Judys' Foodies: Thin Crispy Crust Homemade Pizza: My husband has been looking for a really good thin crust pizza here on the East Coast & just wasn't finding the right combo of th...

Friday, October 25, 2013

Recipes for Judys' Foodies: Chocolate & Yogurt Cake Frosted with Vanilla & Yog...


                                                                                  
Click On the Link! Yogurt in baking is AMAZING!



Recipes for Judys' Foodies: Chocolate & Yogurt Cake Frosted with Vanilla & Yog...:                                                                           This a newly created version of my mothers Chocolate Mayonnais...

Recipes for Judys' Foodies: Chicken Pot Pie Amish Style with a Twist!

                                                                                
Click on the Link for REAL Amish Pot Pie Lancaster County Style!


Recipes for Judys' Foodies: Chicken Pot Pie Amish Style with a Twist!: Chicken Pot Pie made fresh & Homemade EXCEPT for the secret ingredient! Are you ready? Ok, here is the secret, PEROGIES !!! Potato &a...

Thursday, October 24, 2013

Recipes for Judys' Foodies: The Devil Made me do it Brownies ( Yes they are TH...


                                                                                   
click on link!


Recipes for Judys' Foodies: The Devil Made me do it Brownies ( Yes they are TH...:                                                                                1 & 1/3 Cup Butter Softened. 2 & 2/3 Cup Sugar 4 ...

Recipes for Judys' Foodies: Wormy Bones for Halloween ! by Gayle Knowles-Hale


                                                                   
CLICK ON THE LINK!


Recipes for Judys' Foodies: Wormy Bones for Halloween ! by Gayle Knowles-Hale: However many hot dogs you need to serve! 4 to 6 uncooked spaghetti noodles per dog. Jar of spaghetti sauce or Salsa or Pesto Sauce for ...

Recipes for Judys' Foodies: Flourless Chocolate Cake "The Beast"


                                                                                  
CLICK ON THE LINK BELOW FOR THIS SPECTACULAR DESSERT!


Recipes for Judys' Foodies: Flourless Chocolate Cake "The Beast":                                                                          THE BEAST is the perfect name for this BLACK AS MIDNIGHT choc...

Wednesday, October 23, 2013

Recipes for Judys' Foodies: Best Banana, Oatmeal, Flax & Cinnamon Bread and Pu...

                                                                          
This is a slice of the Pumpkin version! Click on the link below for this & 3 other GREAT BREADS!



Recipes for Judys' Foodies: Best Banana, Oatmeal, Flax & Cinnamon Bread and Pu...:                                                                                                                                           ...

Recipes for Judys' Foodies: Pumpkin Panko Dessert Squares!


                                                                              
Click on the link below for complete recipe!


Recipes for Judys' Foodies: Pumpkin Panko Dessert Squares!:                                                                                                                                     ...

Recipes for Judys' Foodies: Chicken & Waffles with Home Made Waffles!


                                                                            
Just click on the link below for this GREAT recipe!


Recipes for Judys' Foodies: Chicken & Waffles with Home Made Waffles!: LIGHT FLUFFY WAFFLES, but these are NOT for breakfast, these are for SUPPER! We eat a dish called Chicken & Waffles which is Chicken G...

Tuesday, October 22, 2013

Recipes for Judys' Foodies: Real South Carolina Pulled Barbqued Pork by a TRUE...

                                               DINNER AT OUR HOUSE TONIGHT!                                                                           


Recipes for Judys' Foodies: Real South Carolina Pulled Barbqued Pork by a TRUE...: THIS IS MY CROCK-POT FULL of the South Carolina BBQ Pulled Pork. Sweet & yet Tangy & VERY MOIST ! Different from the BBQ that I am...

Monday, October 21, 2013

Recipes for Judys' Foodies: Crusty Italian Bread

                                                                                    



Recipes for Judys' Foodies: Crusty Italian Bread:     Crisp & Crusty on the outside, soft & tender inside, this loaf of bread is the perfect extra for any meal!  1 Package Yeast ...

Recipes for Judys' Foodies: Beefalicious Stew!

Recipes for Judys' Foodies: Beefalicious Stew!:                                     2 LBS. Black Angus Beef Tips 2 TBS. Olive Oil 2 TBS. Worcestershire Sauce 3 Large Cooking Onions 1 ...

Recipes for Judys' Foodies: Hot Toddy for Sleepy Time !


                                                                                  


Recipes for Judys' Foodies: Hot Toddy for Sleepy Time !: Ok, I have this laryngitis thing going on & I decided to try something hot to help my throat & this yummy drink is the result! I d...

Sunday, October 20, 2013

Recipes for Judys' Foodies: Sweet Potato Cake with a Marshmallow Cream Cheese ...


                                                                 


Recipes for Judys' Foodies: Sweet Potato Cake with a Marshmallow Cream Cheese ...:               This cake could  easily be a Pumpkin Cake or a Carrot Cake too! Just substitute Pumpkin or Carrot for the yams! But I fell ...

Recipes for Judys' Foodies: Shoofly Pie Whoopie Pies ! My Original Pennsylvani...



                                                                                  


Recipes for Judys' Foodies: Shoofly Pie Whoopie Pies ! My Original Pennsylvani...:      OH Yeah OOEY GOOEY Pa. Dutch WUNDURFUL GOOT cookie treat! To Quote my son "AMAZING!"   I have to agree with him these turne...

Recipes for Judys' Foodies: LONDON BROIL in a Coke Marinade!

Recipes for Judys' Foodies: LONDON BROIL in a Coke Marinade!: THIS IS LONDON BROIL as it should be, JUICY, FLAVORFUL & TENDER! Marinated in a Coca Cola Marinade w...

Recipes for Judys' Foodies: Rustic Caramel Apple Tart

Recipes for Judys' Foodies: Rustic Caramel Apple Tart: Crust 2 cups flour 1/4 tsp salt 2 tsp. sugar 2/3 cup butter (cold) 4 to 5 tbs. cold water 1/2 tsp vanilla Combine all dry ingredients...

Recipes for Judys' Foodies: Caramel Apple Cheesecake

Recipes for Judys' Foodies: Caramel Apple Cheesecake: OH BOY OH BOY a Caramel Apple Cheesecake that is OH SO GOOD & easy to mix up too!  CRUST : 3 Cups Graham Cracker Crumbs 2 TBS Sug...

Recipes for Judys' Foodies: My Ultimate Breakfast Sandwich !

Recipes for Judys' Foodies: My Ultimate Breakfast Sandwich !: This is my FAVORITE breakfast & the one I usually make on holidays & special occasions! They are FAS T & FILLING & FUN too...

Wednesday, October 16, 2013

Cinnamon, Blueberry Flop a Coffee Cake!

                                                                               

Looking for an amazing coffee cake? Look no more, this is it! I love this cake because it is quick, easy & needs no equipment. Mixed in a bowl dumped together & quick as can be you have cake! Not just cake but a GREAT cake!
1 & 1/2 Cups Flour
3/4 Cups Sugar
2 & 1/2 TSP Baking Powder
1/2 TSP Salt
Stir the above all together. Cut in 1/4 Cup Shortening until you have fine crumbs. Beat 1 egg with 1 cup of milk & 2 tsp vanilla. Pour into the dry & beat with a heavy spoon until combined. Spray & flour or grease & flour a deep 9 inch or 10 inch pan. Pour batter into the pan. Spread out evenly over the top 1 pint of fresh or thawed blueberries. Now sprinkle over the berries a mixture of 1/2 Cup Granulated Sugar & 1/2 Brown Sugar . Spread evenly. Dot the top with 6 TBS butter &  then sprinkle with a generous amount of Cinnamon about 2 TSP.

                                                           


 Bake in a preheated 350 degree oven for at least 30 minutes up to 45 minutes . My oven takes over 45 minutes to complete the baking! Cake should be risen & golden brown. Test with a wooden pick to make sure batter is not wet. Once baked remove from oven & let cool. I drizzled mine with the following glaze.
GLAZE:
1 Cup Confectioners Sugar
1 TSP Melted Butter
Milk enough to make a smooth glaze about 2 TBS. 
1 TSP Vanilla.
Melt butter add sugar & vanilla & start to stir. add enough milk to make a smooth glaze. Just use a spoon to stir & mash any of the sugar lumps. Once smooth drizzle over the cool cake!