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, April 27, 2014

Marinated or Pickled Mushrooms

                                                                                
These little beauties pack a powerful flavor PUNCH! If you LOVE mushrooms, you will LOVE these tasty morsels! SO FAST & EASY you will find yourself keeping them on hand for any & every occasion! 
18 Ounces of Canned Button Mushrooms DRAINED
1/2 Bottle of Wishbone Italian Robusto salad Dressing

OPTIONAL 1/2 of a Vidalia Onion Sliced in thin rings! Place them in the dressing first & cook until they are slightly tender. Then add the mushrooms & cook as I directed! This batch I left out the onions, I usually make every other batch with onions just for variety!
 
Place mushrooms that you drained in a small saucepan. Pour dressing over the mushrooms & bring to a boil! Simmer for about 2 minutes. Pour into a container that has a lid & refrigerate at least over night! Serve cold! THESE ARE WONDERFUL!

Monday, April 21, 2014

Better Than Stove Top Stuffing, Stuffing

                                                                               
Delicious & Fast stuffing that you make right on top of the stove!
1/2 loaf of White Store Bought Bread
1/2 Stick of Butter
1/2 Chopped Onion
2 Ribs Celery Chopped
1/2 TSP Salt
1 TSP Each Onion Powder, Garlic powder
2 TSP Chopped Parsley
1 Egg Beaten
1/2 Cup Milk
Cube the bread & add all of the seasonings. Add the beaten egg & milk together beat again. pour over the prepared bread. In a large skillet melt the butter. Add the onion & celery & cook until soft. Now add the bread mixture & cook until brown & bread mixture has cooked up fluffy about 15 minutes! Serve piping hot! This makes 6 servings!

Chicks & Bunny Cakes for Easter or just because they are so cute!

                                                                                

Cuteness in cakes & perfect for Easter or anytime you are looking for a cute theme for a party!
2 Box Cakes I used Devils Food & a Yellow Cake mix that called for Butter.
3 Cups Coconut
Yellow Food Dye
Green Food Dye
Candy Eggs I used Jelly Bean Eggs & Malted Milk Ball Eggs
Yellow Marshmallow Peeps
Pink Rabbit Marshmallow Peeps
2 Tubs of bought Frosting one Deep Chocolate & one Original White, I bought 2 tubs of each but only needed one of each!
 
Mix Cake mix according to package. Spoon batter into a deep mini bundt pan that has 6 wells & that you sprayed with baking spray. Mine is a baked donut pan. Bake according to package & be careful to not over bake! Let cool in pan about 5 minutes before you dump out baked cakes. Repeat with the second cake mix. Any leftover batter just bake in the bundt pans or make cupcakes! I made 6 Devils Food & 6 Yellow mini bundts & then did cupcakes. As the cakes cool divide coconut into 2 bowls. add green dye to one & yellow dye to the other about 6 drops of each. Stir well until coconut is the color you wish. Now frost the yellow cakes with the white frosting 1/3 of the way down the sides & across the domed top. You want the flat side to be the bottom. Now dip the frosted top into the yellow coconut. Add frosting to the bottom of one yellow Peep & pop it on the top so it looks like a hen on a nest. Place several jelly bean eggs around the Peep to look like eggs.
For the chocolate cakes, frost across the domed top & 1/3 down the sides of the cake. Dip the frosted top & sides into the green coconut. Pop a marshmallow rabbit Peep in the center & place malted milk eggs around the bunny! You will get 12 BIG individual cakes 6 Yellow Cake Hens Nest & 6 Green bunny popping out of his Rabbit Hole Chocolate Cakes! + a few cupcakes of each flavor!

Sunday, April 20, 2014

Chicks & Bunny Cakes I whipped up for Easter

                                                                              
                                                                                 
Awe how sweet to look at & eat! My Easter dessert for today! Just box cake mixes & tubs of bought frosting. Food dye, coconut & candy & I came up with these cute Peeps On A Nest & Bunnies popping up out of the rabbit hole with Easter Eggs for all! HAPPY EASTER Judys' Foodies!

Sunday, April 13, 2014

Frank's Bacon, Beef & Cheese Dog Treats




                                                                                   
My husband Frank saw this recipe on The German Shepherd Den Facebook page & wanted to make our dogs some cookies. We did not have all of the same ingredients & he had to add bacon because the dogs & him love it! So here is Franks' version of dog cookies!
Ingredients:
•1 cup whole wheat flour
•1 cup rolled oats
•1/8 cup Parmesan cheese
•1 2/3 cup frozen spinach thawed & drained
•1 cup grated carrot
•1/8 cup Beef  broth, low sodium
•1 tbsp extra virgin olive oil

3 Slices Bacon Cooked Crisp & Crumbled.
In your food processor grate the carrots. Remove the carrots. Add all the dry ingredients & stir well. Now add everything else & stir until you have dough! Spray a baking sheet. preheat oven to 350 degrees. spoon out a heaping tablespoon of dough & form a ball. Place on your prepared baking sheet. press each ball down with a fork. Bake for 20 minutes! Store in your refrigerator up to 2 weeks! Make 24 cookies!

Friday, April 4, 2014

Recipes for Judys' Foodies: Homemade Butter Cream Easter Eggs

If you want Coconut Cream Eggs just use this recipe & add as much Coconut as you wish! Start with 1 Cup Shredded Coconut & add more as desired!

Recipes for Judys' Foodies: Homemade Butter Cream Easter Eggs:                      One Giant Butter Cream Egg! The pen gives you an idea of how large these butter cream eggs can be made!         ...

Thursday, April 3, 2014

Update for Special Soup!

I had an OOPS moment! My newest recipe "Special Soup" was missing one of my favorite ingredients, SHREDDED CABBAGE! The recipe has been corrected, but like I said, this soup can be made many different ways & if you do not like cabbage you may leave it out, if you love it ADD IT! Thank you Foodies, Judy

Wednesday, April 2, 2014

SPECIAL SOUP!

                                                                                
This has always been called Special Soup at our house. My kids would request Special Soup on a regular basis. No wonder because it is SPECIAL, SPECIALLY GOOD that is! Not hard to make & you can switch up the ingredients to please your family! ENJOY my SPECIAL SOUP!
2 LBS of Ground Beef 85% Lean, or Skinless Ground Turkey or Chicken!
2 Medium Onions Chopped
6 Medium Potatoes Peeled & Chopped 
1/4 Head of Cabbage Shredded as if for slaw
64 OZ. V8 Juice
26 OZ. can of a Cream Soup ( I use Campbells Cream Of Mushroom) use what your family will love best
1LB Bag of Frozen Mixed Vegetables
1LB Bag Frozen Broccoli, Cauliflower, & Carrot Medley
OR use 2lb of whichever frozen veggies you would like!
1 LB. Velveeta or your favorite cheese ( this could be a Pepper Jack Cheese, Mac & Cheese blend cheese or even Cream Cheese)
2 TSP Parsley
In a large pot brown the ground meat with the onion. Drain & put it back into the pot. Now add the potatoes & the V8. Cook until potatoes are fork tender. Now add the Cream Soup & 1 can of water using the soup can to measure. Add the frozen veggies, shredded cabbage, &  the parsley, cook until tender!  If you need more water add it now! Now stir in the cheese & simmer & stir until the cheese is melted! NOW YOU HAVE SPECIAL SOUP! I do not add any other seasoning so feel free to taste & add what you like! Pepper, Garlic, Chili Powder, anything that your family is partial to!