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!

Monday, December 22, 2014

Chocolate Brownie Fudgies with Holiday M&Ms


Chewy Brownie Bites loaded with Holiday Mini M&M's! These cookies are so fudgelicious, that they will not last long! This recipes makes 5 dozen chewy but soft brownie cookies! You could use chocolate chips, peanut butter chips, mint chocolate chips, or nuts in these cookies!
1 & 1/3 Cup Shortening
3 Cups Brown Sugar
4 Eggs
2 TBS Cold Water
6 TSP Vanilla
3 Cups Flour
1&1/3 Cup Cocoa
1 TSP Salt
1/2 TSP Baking Soda
2, 11 0z. Bags M&M's Mini Baking Candies
Sift all dry ingredients together, except the sugar & the candies! In a deep bowl beat the shortening until fluffy. Add brown sugar & beat again until fluffy. Now add eggs, vanilla & water & beat well. Slowly add the dry ingredients about 1/4 of the mixture at a time. The last round I had to stir in by hand! Chill dough overnight. Preheat oven to 375 degrees. Drop by heaping TBS onto ungreased sheets & bake between 7 to 9 minutes DO NOT OVER BAKE! This makes 5 dozen cookies! This recipe is a variation from Taste Of Homes recipes!

Tuesday, December 16, 2014

Cranberry, White Chocolate Chip, & Nut Cookies

This is a very nice change from Oatmeal Raisin & it is sure to please!
1 Cup Shortening
1 Cup Sugar
1 Cup Brown Sugar
3 Large Eggs
1 & 3/4 Cup Flour
1 TSP Vanilla
1 TSP Salt
2 TSP Cinnamon
1 TSP Baking Soda
3 Cups Oatmeal ( I use Old Fashion Rolled Oats)
1 Cup Chopped Dried Cranberries ( Craisins)
1 Cup White Baking Chips
1 Cup Nuts ( I used Slivered Almonds but Pecans or Walnuts Chopped would be great too!)
Mix flour, salt, cinnamon, & baking soda together & set aside. In a large deep bowl beat shortening creamy, add sugars & beat again. Now add eggs & vanilla & beat fluffy.  Beat in the flour mixture. Now stir in the oatmeal, dried cranberries & nuts. Mix to combine well! No need to chill your dough. Drop by heaping tablespoon full onto cookie sheets & bake in a preheated 350 degree oven for 8 to 10 minutes. Cookies should be lightly browned! Frost with the following frosting while cookies are still slightly warm so it is more of a heavy glaze! Make the frosting ahead so it is ready to go on the warm cookies!
4 Cups Confectioners Sugar
1 TSP Vanilla
Dash of Salt
5 or so TBS Half & Half Cream enough to stir together into a creamy lightly stiff frosting!

Thursday, December 11, 2014

Homemade Gum Drops!

Did you know that you can make homemade Gum Drops? I did not know that until now! So FUN & so PRETTY & very tasty! I made them just to do something different & pretty to have this Christmas & I think they just might become a holiday tradition! 
You will need the following on hand to make these:

3 Foil Bread pans (not mini but full sized)
Non Stick Aluminum Foil
3 different food colors ( I used red, green & left the coconut natural)
3 Matching Sanding sugars ( I used Red, Green, & White)
6 Envelopes of Knox Unflavored Gelatin
1 Cup Cold Water
4 Cups Granulated Sugar
1&1/2 Cups Boiling Water
Flavors ( I used Cinnamon, Wintergreen, & Coconut)
Food Coloring ( I used Red, Green, & Coconut I left uncolored)
In a deep dish stir gelatin into the cup of cold water stir & let gelatin dissolve.
Line the 3 bread pans. Use 1 sheet of foil big enough to line the bottom & sides of 1 bread pan. Line all 3 this way. 
In a deep heavy saucepan bring 1 & 1/2 Cups Water & 4 Cups Sugar to a boil. Stir in gelatin & water mixture & boil at a rolling boil, one that you can not stir down, over medium high heat stirring constantly for 25 minutes ( YES 25 minutes) Mixture will go from creamy white to an amber syrup, this is what you want, BE CAREFUL & DO NOT BURN THE MIXTURE! Just cook, boil & stir! After 25 minutes pour mixture into your prepared pans dividing evenly between the three! Now in one pan add Wintergreen Flavor & about 3 to 4 drops of green coloring, do as little or as much as you wish, stir well to combine. In the next pan add cinnamon flavoring & red coloring, the next pan just add coconut flavoring. In each pan I added about 2 TSP for the Wintergreen & 3 to 5 for the others & 5 drops of color! Make sure to use a different spoon to stir each pan or colors & flavors will mix together, & you do not want that!
Now place pans in refrigerator to set up for one day! After that day is up get three flat serving dishes, Coat one with red sanding sugar, one with green sanding sugar & one with white sanding sugar. Now take the red Gum Drops & dump them out on the red sanding sugar plate. Gently peel off the non stick foil , these will be very gummy & tacky, that is what you want! Now coat all sides with red sanding sugar! With a sharp knife cut into slices about 1/4 to 1/2 inch wide. Now cut into squares, coat all side with sugar! Go onto the Wintergreen pan & do the same & then the Coconut! Let sit out uncovered 2 days to firm up & get Gum Drop like! Then store in airtight separate containers so flavors stay true! ENJOY! Makes about 7 dozen all together!

Tuesday, December 9, 2014

Prime Rib


This is fine dining right at home! EASY TOO!

1 Prime Rib cut off the bone & then tied back onto the rib so it has a built in rack for roasting. Your butcher will do this for you. I used a 2 Rib Prime Roast for 3 people. Order accordingly for your needs.
Let meat come to room temp. before cooking.
Season meat on all sides liberally with Sea Salt & Cracked Pepper. 
Take your roaster pan & place over 2 burners on the stove top. Place roast in fat side down & sear meat over medium high heat until the fat is nicely browned. Now place roast fat side up in the roaster & place in a preheated oven at 200 degrees. Roast 30 minutes per pound & until meat thermometer reaches 125 degrees for rare, 130 degrees for medium rare, 150 degrees for well done. My roast took 4 hours & was a 5 & 3/4 pound roast & was medium. Juicy, tender & succulent. The dogs enjoyed the rib bones once they cooled! My husband enjoyed the Prime Rib as his birthday dinner! This is as EASY as it gets!

Chicken Roasted Ala Crock-Pot

You want  nice easy supper that cooks while you are away? This is the perfect answer!
1 Whole Chicken thawed & patted dry inside & out!
Onion Powder
Minced Garlic
Place a teaspoon of Mince Garlic inside the bird, sprinkle Salt & pepper inside too.
Place for balls of foil in the bottom of your crock-pot.
Season the outside of the chicken with as much of the seasonings as you wish. I do a teaspoon of each. If you cannot find all of the seasonings use Poultry Seasoning & the Paprika, Garlic, Onion Powder, Salt & Pepper. I use White Pepper. Place Chicken on top of the foil balls, put on the lid & cook on low for 8 hours. I used a 5lb. Chicken. Chicken will be cooked, moist & falling off the bone. ENJOY!

Wednesday, December 3, 2014

Crazy Ape Muffins & Crazy Ape Bread


Crazy Ape because these Muffins & Loaf  come from one batch & they have a mishmash of ingredients that turn out CRAZY GOOD!
2 & 1/2 Cups Flour
1 Cup Graham Cracker Crumbs
1 Cup Sugar
1 TSP Salt
1 TBS Baking Powder
   Stir that all together in a deep bowl. 

Now add the following wet ingredients:
3 Beaten Eggs ( just beat with a fork or whisk)
1/4  Cup Vegetable Oil
3 Mashed Bananas, (mash to a liquid not chunky)
1 Cup Plain Yogurt
1/2 Cup Heaping Peanut Butter
2 TSP Vanilla
Stir this with a heavy spoon until mixed up very well. 
NOW add 1 Cup Mini Chocolate Chips mixing well through the batter!
Spray a 12 well Muffin tin with a generous amount of baking spray & one 6x9 bread pan! Spoon batter evenly in muffin wells about 2 heaping TBS in each & spoon the remaining batter into the bread pan. Preheat oven to 400 degrees while you mix up the crumb topping.

1 Cup Graham Cracker Crumbs
3/4 Cup Flour
2/3 Cup Sugar
4 TBS Melted Butter
1/4 Cup Peanut Butter
1 Cup Mini Chocolate Chips
I mix this up in the bowl I used to mixed up the muffins as long as you scraped it well it will be perfect for crumb making. Dump all the ingredients in the bowl & using a spoon stir & mix to make course crumbs. Spoon generous amounts over each muffin & over the bread. Pat down gently. Bake in your preheated oven 20 Minutes or so for the muffins trsting with a cake tester or toothpick that batter is not wet. Once batter is baked & no longer wet remove from the muffins from the oven. Bread will take about another 10 minutes to bake but test the batter & make sure it is not wet before removing from oven. Dump muffins out after 5 minutes of cooling time, bread I left in the pan! Let cool to warm & then serve! GOOD room temperature too! ENJOY!

Wednesday, November 26, 2014


Cheesy Rice better than any boxed rice option & just as easy! Your family will beg you to make this CHEESY RICE!
2 Cups Raw Rice
3&1/2 Cups Water
1 Can Campbells Cheddar Cheese Soup 10&3/4 OZ. Size, you may use Cheddar & Broccoli Soup if you wish!
2 Heaping TBS Chopped Dried Vegetable Flakes (Optional but I LOVE them!)
2 TSP Chopped Dried Parsley
2 Cups Shredded Cheddar Cheese

Bring Soup & Water to a boil in a large pot that has a lid. Once boiling stir in rice & veggies if using & the parsley. Stir until it comes to the boil. Lower temperature to medium cover & let simmer 20 minutes covered or until rice is tender & liquid is absorbed. Stir a few times during the 20 minutes so rice does not stick to the bottom of the pan. Once liquid is absorbed & rice is tender, stir in cheddar cheese until mixed & melted!  Serve hot with any meat & veggies, THIS IS SO GOOD! Serves 6 easily! ENJOY RICE MORE OFTEN!

Wednesday, November 19, 2014

Homemade Dog Treats " Athena's Bliss"

I just baked these NOMS for our 2 Fur Kids, also known as dogs! Yes, we spoil our dogs but they are deserving of a treat! These yummy cookies have shredded apple, carrot & creamy all natural Peanut Butter with some healthy adds to make these good for them as well as taste good to them!
2/3 Cup EACH Shredded Carrot, & Apple do not peel just wash well & core the apple!
2 Eggs
1 Heaping TBS Coconut Oil
1 Heaping TBS Raw Honey
1/2 Cup Heaping Peanut Butter
Beat all together in Food Processor 
Now add the following that you have stirred all together:
3 Cups Whole Wheat Flour
1/4 Cup Ground Flax
1 TSP Baking Soda
1 TSP Ginger
1 TSP Turmeric
Beat into the wet. Dough should be just like cookie dough! If still to wet add more flour, if to dry just add more Peanut Butter. 
Now drop by heaping TBS full on cookie sheets, press down with a fork. Bake in a preheated 350 degree oven for 10 to 12 minutes! Let cool & store in airtight container! SAFE FOR DOGS & HUMANS! But Athena said NONE FOR YOU!

Monday, November 17, 2014

Pumpkin, Cranberry, & Pecan Cinnamon Rolls

Be ready for a sensory overload of Autumn's best flavors! This is not your regular Cinnamon Roll. This is Pumpkin dough wrapped around a sweet Craisin filling that incorporates Pecans & Cinnamon to make a Fall treat!

3/4 Cup Sugar & 3 TBS, Cinnamon stirred together & then set aside!

1 Packet Yeast, 1 TSP Sugar, Stirred into 1 Cup Warm Pumpkin Puree in a deep bowl, set aside!

In a Deep Mixing Bowl beat the following together:
1/3 Cup Sugar
1/3 Cup Melted Butter
1 TSP Salt
1 Tsp Vanilla
1 Egg
Beat well!
Add 1/2 Cup Warm Milk
Add the Pumpkin Mixture & beat well

Mix 4 Cups Bead Flour or Regular Flour but I use Bread Flour, with 1/4 TSP EACH Ginger, Nutmeg & Cloves. 
Add 1/2 of the flour mixture to the wet batter & beat well. Add the rest of the flour mixture & stir until it is blended well, Dump out onto a floured surface & knead to mix the dough & you should have a stiff dough. If still to wet add more flour as needed. IF dough becomes stiff & you have leftover flour mix just stop adding the flour mixture! You should have a stiff stretchy dough not dry & not to wet either!Put dough back in your deep bowl, cover & let rise until doubled. Once doubled turn out on your floured surface & roll out into a rectangle about 9 inches by 13 inches. Pour 1/3 Cup melted butter over the surface & spread it out evenly. Now sprinkle over the butter your 3/4 Cup Sugar & 3TBS Cinnamon mixture evenly over the butter! Now liberally sprinkle the surface with as much Craisin & Chopped Pecans as you wish. I used about 2/3 Cup of each! Now roll up into a log as tight as you can but don't squeeze it! In a large Glass pan at least 9x13 inches or larger add 1/4 Cup Melted Butter & Sprinkle 1/4 Cup Sugar over the butter. Now slice the log into 8 even slices. Lay Cut side down into your buttered & sugared pan. Cover & let rise until not quite doubled but puffy! Preheat your oven to 350 Degrees. Once rolls are raised up & puffy but not exactly doubled bake in the preheated oven for about 20 minutes! Check at 20 if browned & raised & dough test done remove it might take 30 or so minutes for baking insert a toothpick to check & make sure dough is done! Once baked remove from oven & let cool 5 minutes in the pan & then dump them out! While they come down to  nicely warm roll mix up the following Cream Cheese Frosting!
4 OZ Cream Cheese softened
4 OZ. Butter Softened
2 TSP Vanilla
2 Cups Powdered Sugar Dash of Salt.
Beat Cream Cheese & Butter, add rest of the ingredients & beat well! Add more Sugar if needed to make a spreading consistency! If frosting gets to stiff add milk to make smooth! SPREAD THICKLY OVER WARM ROLLS & SERVE!

Sunday, November 9, 2014

Pumpkin, Apple Shoofly Pie

This is the newest dessert creation, my very own spin on Pennsylvania Dutch Shoofly Pie. Adding Apples & Pumpkin to the mix just took Shoofly Pie to the next level! This could easily become my favorite Thanksgiving pie!

2 Cups Flour
1/4 TSP Salt
2 TSP Sugar
1/3 Cup  Cold Butter
1/3 Cup Shortening
1/2 TSP Vanilla
This makes enough for 2 deep nine inch pies. I roll out one & freeze the other for another time!
Mix all dry together stirring well. Add butter & shortening cutting into the dry to make fine crumbs. Now stir in the vanilla & cold water using just enough water to dough come together. Roll out  1/2 of the dough on floured surface large enough to fit a deep 9 inch pie pan. Cut off overhanging dough then crimp & flute the edges. Now onto the filling!
Mix together in  deep bowl.
1 Cup Flour
3/4 Cup Sugar
1/4 TSP Salt
1 TSP Cinnamon
1/2 TSP each of Ginger, Cloves, & Nutmeg
Stir well the cut in 1 Heaping TBS of Shortening. Cut together like crumbs!  Remove 3/4 Cup for sprinkling on the top of your pie. In this 3/4 Cup add 2 TBS Brown Sugar cutting into the crumbs! Set aside .
Back to your remaining ingredients add the following:
1 Cup Molasses
2 Beaten Eggs
1 TSP Vanilla
1 TSP Baking Soda
Stir well!
1& 1/2 Cups Pumpkin Puree ( If making only Pumpkin Shoofly make this 2 Cups Pumpkin!)
1 Cup Hot Water. Stir very well!
5 Medium Apples Peeled, Cored & sliced thin! (If making this without pumpkin then use 8 apples!) Stir again! 
Pour all into the shell! It will look like this!
    Now sprinkle on those crumbs you kept aside & sprinkle the top with a nice sprinkle of Cinnamon!
Bake in a preheated  oven at 375 Degrees for 40 minutes or until done. Pie is done when it is completely set with no jiggling when you move the pie. The pie will also puff up when done!  Let cool completely before serving!
   This pie is so very good! Creamy pumpkin filling with tender apple slices, that molasses goodness blended through & then the glorious spices make this the perfect combination! My husband Frank came up with this idea & I give him credit, it is pure genius! The best of fall taste & all in one pie! I know you will love this beautiful & tasty pie! ENJOY !                                                            

Saturday, November 8, 2014

My Newest!

This is cooling now! I took my Shoofly Pie to the next level. This is Pumpkin & Apple Shoofly Pie! If it past my taste test tomorrow after it has cooled, I will share the recipe! I cannot wait! 

Monday, November 3, 2014

Nursing Mom Cookies Pumpkin Chocolate Chip!

This cookie is for woman who are nursing their babies. It is a variation of the one I posted earlier. My daughter always loved my Pumpkin Chocolate chip cookies so I whipped up this batch for her to try! She gave it the 2 Thumbs Up vote!
1 cup Butter Softened
1 Cup Granulated Sugar
1 Cup Brow Sugar
1 Cup of Pumpkin Puree
4 TBS Ground Flax
2 Large Eggs
1 TSP Vanilla
2 Cups Flour
1 TSP Baking Soda
2 TSP Cinnamon
1 TSP Salt
3 Cups Oats, Old Fashioned
1 Bag Semi Sweet Chocolate Chips
2 TBS Brewers Yeast ( Must be BREWERS not regular yeast!)
Stir together the Flax meal & Pumpkin mix well & set aside it will thicken! Beat the butter & add the sugars, beat again! Beat in the eggs & vanilla. Now add the pumpkin, flax mixture & beat again. Stir together in a bowl the flour, salt, baking soda, Cinnamon, & yeast mix well. Beat that into your creamed butter mixture. Now stir in the oatmeal & chocolate chips. Bake on parchment covered baking sheets or lightly spray your sheets with baking spray, like PAM. Bake at 350 degrees for about 10 minutes or until lightly browned. Remove from sheets & let cool. Store in an airtight container & give them to a brand new Mommy or any Mom who is nursing her baby! She & her infant will love you for it!

Tuesday, October 7, 2014

Upside Down Apple Gingerbread Cake


The sweet, moist, & spicy taste of Gingerbread with the lushness of a gooey apple topping! This is a GREAT cake!
4 Macintosh Apples peeled, pared & sliced thin
4 TBS Butter Melted
2/3 Cup Brown sugar
Spray  9 inch Springform pan or use a 10 inch cake pan
Lay apple slices in the bottom of the pan then pour the melted butter over the apples. Now sprinkle the brown sugar evenly over the top. Set aside!
Preheat oven to 350 degrees.
1/2 Cup Shortening
1/2 Cup Sugar
1 Egg
1 Cup Molasses 
2 & 1/2 Cups Flour
1/2 TSP Salt
1/2 TSP Baking Soda
1 TSP Baking Powder
1 & 1/2 TSP Ginger
1 TSP Cinnamon
1/2 TSP EACH Cloves & Nutmeg
1 Cup Boiling Water
1 TSP Vanilla
Cream Shortening. add sugar & beat again. Add egg & beat. Add molasses & vanilla & beat until creamy. Stir all of the dry ingredients together blending well. Add this to your creamed mixture. Now boiling water slowly while beating  beat well! Pour batter over your apple layer already in the pan. Bake at 350 degrees for 40 minutes or until cake tests done. Mine to 55 minutes! Remove from oven & let cool 10 minutes. After the ten minutes run a knife down the edges of the pan & then invert pan onto a serving platter. Carefully remove the bottom of the springform pan. If you need to loosen some of the topping use a knife to free it. If you used a cake pan tap the bottom of the pan with a heavy knife handle & cake will free from the bottom! SERVE warm or at room temp! Whipped cream or ice cream would be nice with this cake but not needed as it is good all on its' own!

Wednesday, September 10, 2014

Poatoes Loaded Casserole

This creamy & scrumptious casserole is just so good! You will never want to buy any of those Loaded Potatoes box mixes or frozen casseroles again!
8 Medium Potatoes Peeled if desired & sliced thinly
1 Cup Sour Cream
4 TBS Melted Butter
1 Cup Shredded Cheese, Cheddar or your favorite!
1 Medium Red or Vidalia Onion Sliced thin
2 TBS Chopped Chives
1 TBS Parsley Flakes
Salt & Pepper to taste
8 Pieces of Bacon cooked crisp & crumbled or use bought Bacon Bits Hormels are good!
Spray a 5&1/2 inch x10 inch oblong baking pan that is at least 3 inched deep. In a large bowl stir together the melted butter, sour cream, cheese & seasonings. Peel & slice your potatoes & add them to your bowl stirring well. Once all the potatoes are in slice up you onion & fold that in along with the cooked bacon. Bake in a preheated 375 degree oven for 2 hours, check at 1&1/2 hours, if the top is nicely browned cover with foil for the last 1/2 hour! Serve hot with any meat it is DELICIOUS!

Sunday, September 7, 2014

Pretty, Perky Popovers


Popovers, a long ago treat that seems to be forgotten, sadly so! These delightful crispy yet tender cousin to the dinner roll are terrific with a dinner & even better with tea. That flaky outer crust with a thin layer of tender dough hold a pocket that just demands butter & jam! Surprisingly easy to make your family will think that you slaved all day creating them. Surprise someone with Popovers & watch the ooh & ah over them!
2 Eggs
1 Cup Flour
1 Cup Milk
1/2 Tsp Salt
1 TBS Oil
Prepare your muffin tin by spraying it with cooking oil & I mean spray, be generous. Preheat oven to 475 Degrees! In a bowl break the eggs, pour in the milk, flour & salt. Beat with a whisk until smooth about 1&1/2 minutes. Now whisk in the oil about 30 seconds. Fill 8 muffin wells 1/2 full with the batter. In the empty wells fill those 1/2 full with water. Now bake in the CENTER rack of your oven for 15 minutes. Lower the temperature to 350 Degrees & bake another 22 minutes. Now pierce each Popover with a toothpick to release the steam & bake another 3 minutes or until Popovers a nicely brown! Remove from oven & serve HOT! If you did not spray your pan enough these will stick. If they do, GENTLY run a knife down the sides to remove. If you sprayed them well, they POP right out! Serve with lots of butter, jam or honey! THESE ARE LOVELY!

Wednesday, September 3, 2014

Sour Cream Crullers!

Nothing is better than a hot from the fryer cruller that is covered in glaze! These are easy too! Light & fluffy with a nice crispy outer crunch! This makes 1 dozen crullers & about 2 dozen holes! Go ahead & treat yourself to a batch of Sour Cream Crullers!
1 Cup Sour Cream
1/2 Cup Sugar
3 TBS Butter Melted
1 Egg Beaten
1 TSP Vanilla
1/4 Cup Milk
2 TSP Baking Powder
2 & 1/4 Cup Flour
Couple Dashes of Nutmeg
Dash or 2 of Salt
Mix all of the wet ingredients together. Stir all of the dry together. Now add the wet to the dry & stir well. Add more flour if to wet or add more milk if to dry. Weather will affect the dough! Now turn dough out on a well floured surface. Gently knead the dough a few times & roll out to about 1/2 inch thick. Let rest & go ahead & make that glaze while your dough is relaxing.
1/3 Cup Butter Melted
2 Cups Powdered Sugar
1&1/2 TSP Vanilla
Dash of Salt
Up to 4 TBS Hot Water
In a deep saucepan melt the butter. stir in sugar, vanilla & salt cook & stir smooth. Now add enough hot water to make syrup. Let on warm while you cook the crullers!
Cut crullers out with a doughnut cutter with a hole. You will get 1 dozen crullers. I then used a small circular lid to cut out more holes, you get about another dozen. Now lets fry!
Oil 2 inches deep in a big frying pan ( cast iron is PERFECT but not a must)
Heat oil on medium high not so hot that oil is smoking! Drop a small piece of dough in the oil, if it sizzles the oil is ready! Drop in 2 to 3 crullers at a time. Turn over as soon as the bottom is nicely browned! Let the underside brown & then remove to paper toweled surface to drain. Pat tops with paper towel to remove extra grease! Once all are fried dip each one in the warm glaze, flip over each one & plate up! CRULLER HEAVEN AWAITS! LIGHT, FLUFFY, FLAVOR PACKED & FULL OF FUN!

Tuesday, September 2, 2014

Frybread Gyros or as I call them Frygyros

The great taste of Native American Frybread combined with the great Greek Gyro to make this wonderful Frygyro! Take Note you will want to make the Gyro Sauce at least 1 hour before serving but  day ahead is even better!

For the Frybread:
4 Cups Flour , Bread flour is best but regular flour is good too!
1 & 1/2 TBS Baking Powder
2 TSP Sea Salt or regular salt
2&1/2 Cups Warm Milk
2 inches of oil heated in a large skillet, dough should sizzle when it hits the oil but do not heat oil that is smokes!
Mix all the dry together, stir in the warm milk & mix well. Let dough rest for 1o minutes. Pat into 8 circles about 8 inches round. Fry one at a time turning once as soon as the dough is bubbling on the top & golden a light golden brown on the bottom. Fry bottom side to that same golden brown. Remove from oil & drain on paper towels, Frybread will be fine if you stack them on top of each other as long as you have paper towels between them! Make your meat & toppings!
1&1/2 LBS. Steak Sandwich Meat, my butcher cut mine on the thicker side instead of chipped like you buy for steak sandwiches!
2 TBS oil
Salt to taste
Fry meat in the oil & season with the salt. Fry until the meat is no longer pink. Let simmer until tender about 1/2 hour. Keep warm.
Gryo Sauce:
1 Cup Plain Yogurt
1 TSP Lemon Juice
1 TBS Crushed Garlic
1/2 Cup Peeled & small diced Cucumber
Make this at least 1 hour before serving!
Shredded Lettuce
Diced Tomato
Thin Sliced Red Onion
Feta Cheese
Use as much or as little of the topping you choose!
Place 1 warm Frybread on a plate. Spoon on about 1/4 Cup of the meat. Top with the toppings you are using! Fold in 1/2 or eat with a knife & fork! AMAZINGLY DELICIOUS! 

Sunday, August 31, 2014

One Huge Lasagna!


This is GREAT Lasagna! Lots of good cheese a great sauce & meat that can't be beat! MAKE IT A LASAGNA NIGHT!
1, 16 oz size box of Lasagna noodles
1 & 1/2 LBS Boneless Skinless Chicken Breast
1 & 1/2 LBS 90% Lean Ground Beef
3 Cups Ricotta Cheese
3 Eggs Beaten
8 Cups Shredded Pizza Cheese by Kraft
1, 4LB Jar of Prego Spaghetti Sauce
Garlic, & Onion Powder, & Parsley flakes
In a large deep pot simmer chicken breast in water to cover that you added about 1 tsp. each of the garlic & onion powder& 1 tsp. salt. Cook until chicken is cooked through & juices run clear. Remove from water & let cool to the touch about 20 minutes. In that same pot with the chicken broth from the chicken you just cooked & bring to a boil & drop in the lasagna noodles & cook according to the package. Once cooked drain! While noodles cook brown the beef in a large skillet. add 1 tsp. each of the onion & garlic powder, & salt. Cook until meat is no longer pink. drain off grease. Now in a LARGE, DEEP Lasagna pan place about 3/4 cup of the Prego sauce in the bottom & spread out evenly. Now place the cooked noodles over the sauce so they cover the bottom of the pan 1 layer of noodles only, but you might need to overlap them to cover all gaps. Now spoon in 1/2 of the remaining sauce & smooth out to cover the noodles evenly & completely! Now spread 1/2 of the beef over 1/2 of the pan. On the other 1/2 spread out 1/2 of the chicken that you cut into bite sized chunks! Beat the eggs & stir them into the Ricotta Cheese. stir in 1 tsp. each of the garlic & onion powder & about 2 tsp. of the parsley flakes. Now dollop that on top of the meat layer using 1/2 of the Ricotta mixture & spread it out evenly . Now sprinkle 1/2 of the Pizza Cheese over the Ricotta layer. Now place a new layer of noodles over this! Take the rest of the sauce & spread it over the noodles. Place the rest of the beef on one 1/2 making sure it is over the first beef 1/2. Do the same with the chicken keeping it on the chicken 1/2! Dollop the rest of the Ricotta over all & then the rest of the Pizza Cheese. Sprinkle Parsley over the top! Bake in a preheated 375 degree oven for 1 hour! Let the Lasagna rest 10 minutes before serving! GREAT EATING!

Amazing & Easy Pumpkin, Caramel No Cook Trifle

This dig into goodness Trifle is a luscious way to serve up Pumpkin! Beautiful enough for special events & yet easy enough for everyday dining! Layers of flavors that young & old will enjoy. Best part is NO COOKING!

1 Large OR 2 15 oz. Cans of 100% Pumpkin
1 Large 5.1 oz. Box of Instant Vanilla Pudding
16 oz. Cool Whip Topping
1 TSP Cinnamon or use Allspice for variety
1 TSP Vanilla
1, 10 oz. Bag Mini Marshmallows
2 Sleeves of Graham Crackers OR use Gingersnaps, or Nilla Wafers or use crumbled up cake! Mix it up as you choose! I LOVE the Graham Crackers & I also love using Ginger Snaps & I never tried using the cake but it would be good too!
1, 15 oz.  Jar of Caramel Topping ! you want this nice & thick so use a good brand! I used Berry Hill brand & Smuckers is very good too!
Stir the pumpkin & the dry pudding mix together to combine very well! Now fold in 1/2 of the Cool Whip! Fold in the vanilla & spice stirring well. Now in your deep Trifle dish ( you may do this in a large 9x15 pan, or a deep mixing bowl if you do not have a Trifle dish), place a layer of the Graham Crackers or cookies or cake. Sprinkle with about 1&1/2 Cups of Mini Marshmallows. Now place 1/2 of the pudding mixture on top of the marshmallows spreading it out to even. Now spread a 1/2 of the Cool Whip that you have left. Now spread 1/2 of the Caramel Topping over the Cool Whip even it out as best you can, I drizzled it over to make it even. Now do another layer of Graham Crackers or that which you chose to use. Sprinkle another layer of Mini Marshmallows, now the remaining pudding, then the rest of the Cool Whip & drizzle more of that Caramel Topping! Chill well. TAHDAH you made a Trifle fit for a King!

Sunday, August 17, 2014

Fresh Peach & Blueberry Sticky Cake


This soft, moist cake is packed with flavor from summers freshest in season fruits, Peaches & Blueberries! The best of both mixed together to give a delightful dessert!
1 Cup Butter Softened
1 & 1/2 Cups Sugar
3 Large Eggs
3 Cups Flour
1 & 1/2 TSP Baking Soda
1 Cup Plain Yogurt or Sour Cream but Yogurt is BEST!
2 TSP Vanilla Extract
3 Cups Thinly Diced Peeled Ripe Peaches
1 Pint Fresh Blueberries
1 Cup Peach Jam Or Blueberry Jam as you can see I used Peach, homemade or bought is OK!
Cream the soft butter, beat in eggs & beat until fluffy. Beat in vanilla. Stir flour & baking soda together mixing well. Now add flour mixture alternating with some of the yogurt until you have all combined. Now stir in the peaches & the blueberries. Spray a large deep pan, mine was 10 x 15. Gently pour batter into the pan & smooth out the top. Bake in a 350 degree oven for 45 minutes to an hour. Test with a cake tester, or toothpick it should come out with no wet batter! As soon as cake is out of the oven warm the jelly so it is thin in texture. I did mine in the microwave for 45 seconds on high.  Spoon hot jelly over the hot cake. Let cool. This is a GREAT CAKE!

Wednesday, August 13, 2014

Bread & Butter Pickles Ala Judys Foodies!


Sweet & Tangy thinly sliced, these have a very nice crunch to them;  Bread &  Butter Pickles! One of the most favorite Pickle varieties! I myself only like Dill but my daughter LOVES Bread & Butter Pickles! So I made a small batch just for her! This recipe makes 1 quart so if you want, double or triple this recipe for larger batches! I made these as a refrigerator pickle & did not process them as if they were to be canned! These will keep indefinitely as they are brined! Go ahead & try Bread & Butter Pickles!

4 Cups Thinly Sliced Washed Cucumbers
1/2 Of  Vidalia Sweet Onion
I did these together in my food processor!
Place these in a deep bowl & sprinkle then toss with 1/8 Cup of Salt. Cover with 2 ice cube trays of ice cubes & let sit for 3 hours!
Now when your 3 hours are up DRAIN the veggies DO NOT RINSE! Now make your brine!
2 Cups Sugar
3/4 TSP Turmeric
3 TBS Pickling Spice
1 & 1/2 Cups Vinegar
Bring to a boil & then dump in cucumbers & onions that you prepared. Stir gently as you cook on a low boil for 5 minutes. Refrigerate! Let marinate for 24 hours before you serve these beauties so you get that marvelous blend of flavors! HAPPY PICKLING FOODIES!

Monday, August 4, 2014

Lemon Cake Roll with Blueberry Filling!


Soft lemon sponge cake stuffed with fresh blueberry filling makes this dessert delicious plus it I fun to make! serve with a dollop of whipped topping or ice cream for extra oomph!

Blueberry Filling                   
2 pints fresh blueberries
2 cups water
1/2 cup sugar
1 tsp lemon juice
dash of salt
2 TBS cornstarch stirred into 1/2 cup cold water
Place first five ingredients in heavy saucepan & bring to a boil. Stir & cook about 3 minutes. Stir in the cornstarch solution & cook until thick . Remove from heat & chill. OR use 1 can blueberry pie filling but I like using fresh blueberries in berry season!
OR just use your Home Made Blueberry Jam (recipe on this blog) as this is a typical Jelly Roll Cake!
3 eggs
1 cup sugar
3 TBS. milk
1 & 1/4 cups flour
1/2 tsp salt
1 & 1/2 tsp baking powder
1 tsp Lemon Flavoring
Dash or 2 of Yellow Food Coloring
Preheat oven to 375 degrees.
Beat eggs till thick . Beat in sugar till thick & nice batter consistency. Add liquids & beat. Stir all dry ingredients together & fold into batter with a whisk. Cover your jelly roll pan or cookie sheet with edges, with parchment paper. Pour batter into pan & even out with spatula. Bake 10 to 15 minutes BUT DO NOT OVER BAKE . While cake is baking use a clean towel & cover surface with a coating of powdered sugar. As soon as cake is done dump out onto towel. CAREFULLY peel of parchment paper & then roll cake up into towel so you have a long roll. Let cool rolled up on a cake rack. Once cool unroll onto a long pan & spread with chilled blueberry filling. Roll back into the long roll & cover roll with plastic wrap to keep surface from drying out. Keep chilled until ready to serve.


Friday, August 1, 2014

Elegant & Easy Blueberry Angel Food Cake

This mile high stunning cake was photographed not on the day I made it but on the second day. It not only traveled well it stayed almost close to perfect! On day one the blueberries did not bleed into the pristine white frosting! My daughter & her family could not all get together the night I made the cake but held it until the next day, & I was pleased at how beautiful it still looked!
Delicious & Pretty!
1 Box Angel Food Cake Mix made as directed on package.
Blueberry Filling:
2 Pints Blueberries, washed
1 Cup Sugar
3 heaping TBS Cornstarch
1 Cup Water
Dash of Salt
Mix Sugar, Salt, & Cornstarch in a deep saucepan. Add water & bring to a boil stirring the entire time. As soon as this starts to thicken dump in blueberries & cook & gently stir until bubbling & nicely thickened. Remove from heat & chill. YOU COULD CHEAT & USE CANNED BLUEBERRY PIE FILLING, but I use fresh berries! Next make frosting!
1 Cup Sugar
1/3 Cup Water
1/4 TSP Cream of Tartar
Dash of Salt
2 Unbeaten Egg Whites
Stir sugar, salt & cream of tartar together in a saucepan. Add water & bring to a rolling boil. Slowly beat the hot syrup into the egg whites, use a deep mixing bowl for this. As you slowly beat in the syrup beat on low & beat for 1 minute. Now beat on high for 7 minutes. You will get high glossy peaks. Beat in 1 TSP Vanilla. Now assemble the cake!
Place the Angel Food Cake on a nice platter. Put a dollop of the frosting down in the center well. Now put the thickened blueberries down the well and out onto the top of the cake about 2 inches wide. Now cover the rest of the cake with the frosting saving a nice dollop to swirl on the top the center of the cake! Refrigerate until ready to serve! BEAUTIFUL & DELICIOUS!


Wednesday, July 16, 2014

Cucumber & Onion Salad Judys Foodies Style!

Try this the next time you make Cucumber & Onion Salad!
Fresh Cucumbers cut in thin slices, as many as you like!
Red Onion Cut in thin slices as much as you like!
1 Cup Vinegar
1 Cup Sugar
Bring Vinegar & Sugar to a boil stir until sugar has melted. Pour that over your Onion & Cucumber slices. Chill well! DELICIOUS & SO PRETTY! The vinegar sugar solution takes on a nice pink color from the Red Onion! 

Beautiful Blueberry Tart!

Awesome, Blueberry Season one of my favorites! This Tart shows them off to perfection! The buttery cookie like crust is the bed for all those plump sweet berries that you cook into a nice pie filling! Topped with spicy sweet crunchy crumbs, this dessert has something for EVERYBODY!

1 Egg Yolk Beaten
1 TBS Sour Cream
1/2 TSP Vanilla
1&1/4 Cup Flour
2/3 Cup Powdered Sugar
Dash of Salt
1 Stick Butter ( YUP 8, TBS)
Milk enough to wet dough a couple of TBS or so!
Beat egg, add sour cream & vanilla & mix all together. Stir all the dry together & then cut in butter to make crumbs. Add the egg mixture & stir well. Add enough milk to get a soft dough with the texture of cookie dough. Now spread dough out into your tart pan. Now gently lay foil into the pan & fill with about 2 cups of raw rice. Bake at 375 degrees for 30 minutes turning pan around 1/2 way at the 15 minute mark. Now remove from oven at 30 minutes & gently lift out foil & rice. Return crust to oven for 5 minutes. Remove & cool. Now make filling:
2 Pints Fresh Blueberries
3/4 Cup Water
1 Cup Sugar
4TBS Cornstarch
Dash of Salt
1 TSP Vanilla
Stir Sugar & Cornstarch together, place in a deep saucepan. Stir in water & vanilla, & salt. Cook on high just before this comes to the boil add washed & drained Blueberries. Cook & stir until thick & bubbly! Once thickened remove from heat & cool. While this cools make the CRUMB TOPPING:
1 Heaping Cup of Flour
1/2 Cup Sugar
Dash of Salt
1 TSP Cinnamon
2 TBS Shortening
Stir all dry together. Cut in shortening for crumbs. Once you have a gravel like mixture spread out on a cookie sheet & bake in the 375 degree oven for about 12 minutes stirring at 8 minutes. WATCH CLOSELY you want nicely browned crumbs NOT BURNT! Once crumbs are brown remove from the oven. Place Blueberry filling in your baked crust & sprinkle a generous amount of the crumbs over the top! Let tart cool, serve topped with Whipped Cream or Vanilla Ice Cream!