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!

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
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


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! 
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.
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!


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!
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!
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!
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! 
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


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


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...