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!

Wednesday, December 16, 2015


We had FUN baking Sandtarts today! This was the first time my Granddaughters help bake & I know it will be a Christmas tradition! You can go to this link for the recipes & the fun!


Sunday, December 13, 2015

Chocolate Mint Frosted Drop Cookies

These are a great cookie! Soft Chocolate Mint Drop Cookies,with a Chocolate Mint Frosting that tastes like Ice Cream & then topped with Pastel Mint Candies! 
3 & 1/2 Cup Flour
4 Tablespoons Cocoa
1 Cup Softened Butter
2 Cups Sugar
4 One Ounce Squares Unsweetened Baking Chocolate Melted & cooled
2 Eggs
1 & 1/2 Cups Buttermilk
2 Teaspoons Pure Mint Extract
Beat butter, add sugar the cooled chocolate & beat again. Now add eggs & beat again. Sift all the dry ingredients together. Stir the mint extract & buttermilk together. Now add about 1/3 of your dry ingredients to your butter mixture & beat. Now add 1/3 of the buttermilk, mint mixture & beat again. Continue alternating ending with your dry ingredients & beating until well blended. Chill your dough. When ready to bake drop by using heaping tablespoons of dough onto your baking sheets leaving plenty of room  for them to bake, I do about 9 cookies per sheet. Bake in a preheated oven of 400 degrees for 8 to 9 minutes! Remove from sheets & let cool. Once cool frost with the following frosting!
8 Tablespoons of Softened Butter
3 Cups of cooled melted sweet or semi sweet Chocolate, I used Milk Chocolate Wilbur Melting Wafers!
1 Teaspoon Pure Mint Extract
3 Cups Powdered Sugar
Dash of Salt
1/2 to 3/4 Cup Light Cream or !/2 & 1/2
Beat butter & chocolate together, add a little of sugar, salt, mint extract & little of the cream & beat. Ad sugar & cream a little at a time until frosting is incorporated & the consistency you desire! Frost cookies like in the picture & decorate with candy  I used Pastel Mint Candies! Store in an airtight container with wax paper between the layers! Makes about 5 dozen big cookies!

Chocolate Pecan Clusters


3 Pounds of Wilbur Melting Chocolate Wafers. I use 2 Pounds Milk & 1 pound of Dark Chocolate. Melt on low in your Crock Pot.
Stir in 3 Pound of Choice Chopped Pecan Pieces or more if you want them extra nutty! I just eyeball it! Stir the nuts & chocolate all together. Now drop by large spoonfuls onto a wax papered surface. I happened to have these Kraft Pumpkin Spice Marshmallows on hand so I popped one in the center of half of my clusters! YUMMY! If you choose to add a Marshmallow just gently press one in the center of the cluster so the chocolate will harden & hold it in place!
 Let cool until hardened! I usually let my sit out over night! Gently run a knife under the wax paper under each candy piece & they will pop right off the wax paper. Store in an air tight container! EASY & DELICIOUS!

HERMITS my Mom's Christmas Cookie Recipe!

These are a great cookie for storing, nicely spiced & have a great nutty & yet chewy texture! 

1 Cup Butter Softened
2 Cups Brown Sugar ( I used light but I like Dark Brown Sugar in these & switch it up!)
3 Eggs
3 & 1/2 Cups Flour
1 Teaspoon Baking Soda Dissolved in 1/2 Cup Hot Water or Coffee
1/2 Teaspoon Ground Cloves
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1 Teaspoon Vanilla
2 Cups Finely Chopped Raisin ( I did mine if the Food Processor)
1 Cup Finely Chopped Walnuts ( I use Pecans because I am allergic to Walnuts!)
Cream Butter add brown sugar & beat again. Add eggs, vanilla & beat. Now add your baking soda liquid & beat again. Stir all the dry ingredients together well & the gradually beat those into your batter. Chill dough. When ready to bake preheat oven to 375 degrees. Drop by Tablespoonfuls onto your cookie sheets spaced far apart, these will spread out & flatten, I put about 9 on a sheet! Bake one sheet at a time for about 9 minutes, cookies will look dark, but not burnt! That is what you want! Let cookies rest on your baking sheet for about 1 minutes & then remove to cool the cookies! SO YUMMY! Makes about 5 dozen! & no I have no idea why these are called Hermits but they are HAPPY HERMITS!

Sunday, November 29, 2015

Candied Yams & Apples!

Yummy for any holiday table!

3 Large Yams or use Sweet Potatoes 6 if using Sweet Potatoes!
2 Large Apples, I used Macintosh
6 TBS of Butter
2/3 Cup Brown Sugar, I used Dark Brown Sugar
1 TSP Vanilla
2 TSP Cinnamon
1/2 TSP Salt
Wash & prick the potatoes. Lay them on a microwavable plate & microwave 5 Minutes, turn & cook again for about 3 minutes. They should be fork tender. Peel core & slice the apples. In a sauce pan melt the butter, stir in the brown sugar, vanilla, cinnamon & salt! Cook until bubbling! Place peeled & cut into large pieces the potatoes. Top with the apples, then pour the hot syrup over the apples & potatoes evenly. Cover with foil & bake 350 degrees for 1 hour. Remove foil & bake another 1/2 hour! SO SCRUMPTIOUS. Great with Turkey, Ham, or Pork!

Thursday, November 26, 2015

Grandma Miller's Stuffed Monkeys!

My Grandma Miller always had her Stuffed Monkeys out on the holiday table & we kids loved then! I am sure you will too!
Pitted Dates as many as you wish!
Peanut Butter use your favorite, smooth or chunky!
1 Donut Filler or Cake Decorator filled with the Peanut Butter, my Grandma just slit the date & filled the slit with peanut butter, you may do that instead!
Granulated Sugar.
Fill your donut filler or cake decorator with the peanut butter, Squirt each date full of the peanut butter! Then roll each date in the sugar! SERVE! JUST DELIGHTFULLY OLD FASHIONED!

Wednesday, November 25, 2015

Hot Buttery Roasted Chestnuts

These are the finished Chestnuts, hot, nicely sweet, buttery, & salty, perfect!
I bought a pack of fresh Chestnuts & got about 30 nice sized Chestnuts for about $5.oo. Out of the lot I only had one bad Chestnut. Not bad at all! Cut an X into each Chestnut just through the hull, try not to cut into the nutmeat! If you do the Chestnut will not stay whole but it will still be delicious! Now soak them in cold salted water in enough water to cover all the Chestnuts & use about 2 teaspoons of salt. Let them soak for at least 2 hours.

  These are the Chestnuts with the X cut into them! Ready for their salt water soak!
Once soaked drain them. Now put them into a deep saucepan & cover with water, NOT SALTED! Bring to a boil & boil for 20 minutes! Drain Chestnuts
     These are now cooked & peeled! You must peel them while still warm! Otherwise they are all but impossible to peel! You remove the hull & the layer of brown skin from the nut! Now when you are ready to eat them fry them in 2 tablespoon of butter & a shake or 2 of salt to taste! Eat while hot! You are correct these are not roasted per say but TASTE JUST LIKE THEY ARE FROM THE STREETS OF NEW YORK! DELICIOUS!                                                                           

Sunday, November 8, 2015

Boneless, & Skinless Fried Chicken

CRISPY, BONELESS, & SKINLESS so you can just chomp right into one of these big juicy bad boys!

3 Cups Flour that you add the following:
1 Teaspoon Salt
1 Teaspoon Pepper I use White Pepper
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon onion Powder
1 Tablespoon Parsley Flakes
1/4 Teaspoon Sugar
1/2 Teaspoon Ground Sage
1 Teaspoon Savory
Dash or 2 as much as you like Crushed Red Pepper Flakes
Dash or 2 of Allspice
Couple Dashes of Cinnamon
Moisten chicken pieces with water. Dredge in the flour pat each piece with wet hands to remoisten & then dredge again in the flour mixture. Heat 3 inched deep oil in a large deep skillet, I use a black iron skillet! Once oil is hot drop each piece of chicken into the pan CAREFULLY you do not want to splatter. Cook until the bottom side is nicely brown then flip chicken over to brown the second side. Cook until chicken has an internal temperature of 165 degrees. Cooking time should be about 25 minutes total, drain chicken on paper towels &  ENJOY! JUICY CRISPY & NOT DRY Chicken!

Apple Brown Betty an Old Fashioned Rustic Dessert!

This is as good as I remembered. I made this for my family when I was a little girl of eleven years of age. It was my first do it yourself recipe. I looked at recipes for Apple Brown Betty & thought hmmmm I wonder if this would be a better recipe if I did this? It was & still is! I had forgotten about this recipe years ago but found it in one of my old cookbooks & it was like finding a long lost friend. I could not wait to bake it once again. Here it is for you to try!

6 Baking Apples, I used Macintosh, peeled, cored, & diced
1 Tablespoon Lemon Juice
6 Slices White Bread, stale
2/3 Cup Brown Sugar
6 Tablespoons Softened Butter
1/4 Teaspoon Salt
Granulated Sugar
1 Teaspoon Vanilla
1 Tablespoon Flour
1/3 Cup Apple Cider or Apple Juice, I use Cider
1, Buttered Deep Dish 9"Inch Pie Pan

In a large deep bowl place the Lemon Juice. As you peel, core & dice each apple immediately place the diced apple into the lemon juice & stir. This keeps your apples from browning. Once all the apples are in the juice add, the brown sugar, flour, 1 teaspoon cinnamon, the salt & vanilla, stir until well combined. 

Now take each slice of bread & butter one side liberally with the soft butter, sprinkle generously with granulated sugar, & sprinkle with cinnamon, Flip bread over & repeat. Now go to the next slice & do the same. Stack each piece of finished bread on top of each other. Do this until finished. Now cut through the stack & make bread cubes, place into a bowl as you cube.
This is the size of bread cubes you will need & you can see how I have them cinnamon & sugared!

 Now place 1/3 of the bread cubes into your prepared pie pan. Place 1/2 of the apple mixture over the bread. 

Layer another layer of bread cubes then the rest of the apple mixture, finish with the bread cubes.

 Now drizzle the apple cider or juice over the top, evenly! Bake in a preheated oven for 1 hour! Serve warm or room temperature, with Whipped Cream, Vanilla Ice Cream,  Milk, or plain!                                                                           

Sunday, November 1, 2015

No Bake Pumpkin Pie!

This Pumpkin Pie came about one night when I was wanting pie but did not want to make a crust & bake! I am so glad I felt a little lazy that night because this Pumpkin Pie is AMAZING!

Rich & creamy with intense flavors, nicely spicy & yet sweet with just the right amount of Pumpkin! Give this no bake Pumpkin Pie a try, you will be glad you did!
1 Keebler Graham Cracker Ready Made Crust, I followed the package direction that suggested an egg wash & fast 5 minute baking of the empty pie shell. This gave the crust a crispy extra & sealed the crust so it did not get soggy!


1 Cup Sugar
3 Eggs Beaten
29 Ounces of Pure Pumpkin Puree 
1/2 Cup of Cornstarch
1/4 Teaspoons of Salt
1 Cups of Whole Milk 
1 Cup of Whole Milk
4 Tablespoons Butter
2 Teaspoons of Vanilla
2 Teaspoons of Cinnamon
1/4 Teaspoons each of Ginger, Nutmeg, & Cloves
In large deep heavy saucepan brown your butter, add the sugar, salt, spices,  & 1 Cup milk. Stir until mixture is just about ready to boil. Add the pumpkin & cook until bubbling. Stir the cornstarch into the  second 1 cup of milk until smooth. Stir this into your bubbling pumpkin mixture along with the vanilla. Cook & stir until nicely thick. Add a tablespoon at a time of this hot mixture into your beaten eggs util you have about 1 & 1/2 cups of egg & pumpkin mixture. You must do this step or the eggs will scramble if you just add them right into your pumpkin filling! Now whisk this back into your pan of hot pumpkin mixture stirring as you add. Continue to cook & stir until very thick. Remove from heat & spoon pumpkin filling into your cooled crust. Refrigerate until cold. Serve slices of this delicious, creamy & thick Pumpkin Pie with Whipped Cream. This is WONDERFUL!

Saturday, October 24, 2015

Judy's Foodies Favorite Chicken Sandwiches!

Thinly Sliced Sauteed Chicken Breast with Italian dressing , gooey cheese, lettuce, tomato, & a good bun make this a favorite at our house! EASY TOO!
Thin Sliced White Meat Chicken Breast 1/4 pound per sandwich!
1/4 Cup Italian Dressing, I use Good Seasons Robusto!
2 Cups Provolone or any good Italian Cheese shredded or sliced
Lettuce, Tomato, Sliced Onion, Peppers sweet or hot as you wish, any or all of these + Mayo if you wish!
In a large skillet saute your chicken in the Italian dressing until cooked & chicken is no longer pink. I cook them on medium heat about 15 minutes turning 1/2 through the cooking. Cover each chicken slice with the cheese cover the pan with a lid & let cheese melt about 3 to 5 minutes. On really good sandwich buns slather on some may if you like, & I like! Then lettuce on the bottom bun over that may, 2 slices of the chicken & then the remaining toppings! Serve hot with frys, onion rings or chips! YUMMY!  

Beef & Chicken Pizza

This Pizza is a meat & cheese lovers dream!

3 Cups Flour
2 TSP. Sugar
1 Packet Yeast
Stir all together & the add 1&1/3 Cup Cold Water. Stir together. Let sit 10 minutes & the add,
1 TBS. Oil
1 TSP Salt Stir together Cover & let this rise until double. I turn my oven on to warm, let it preheat, then turn off oven & let dough sit in the oven to raise. It usually is double in about one hour! While dough is rising I make the meat topping.
1 Pound Lean Ground Beef
1 Pound Boneless Skinless Chicken Breast.
Star to brown the ground beef in a large skillet. Once it has begun to brown add the chicken & cook both until no longer pink. Chop/shred the chicken as it cooks. This will take about 25 minutes. Break up the burger as it is browning. You want bite size pieces for both meats. Sprinkle meat 2 teaspoons of Italian Seasonings. Once cooked turn off the heat & set aside until you are assembling your Pizza's. 
PIZZA SAUCE, I use 2 jars of Prego Pizza Sauce!
Once dough is double in size punch dough down & divide dough in half. On a well flour surface, I roll the dough out on my large baking sheet that does not have an edge. I bake the pizza right on this sheet too! Roll dough out to about an 18 inch round with a the edge thicker for that Pizza Crust look! Now cover the top with Pizza Sauce I use 3/4 of a jar on 1 Pizza. Then cover the sauce with 1/2 of the meat mixture. Now cover this with 3 Cups of your favorite cheese. I use 2 Cups Pizza Cheese Shredded Cheese & 1 Cup Italian Cheese Shredded. Sprinkle the top with Parsley Flakes & more Italian Seasonings! Make the second Pizza the same way. Bake at a preheated oven temp of 450 degrees for 18 to 20 minutes. I rotate my sheets 1/2 through the baking to make sure each Pizza has a crispy brown bottom crust! This makes 2 HUGE MEATY PIZZAS. If you wish BAKE ONE & freeze the other one unbaked to be used at a later time! But we love our PIZZA PARTIES! HAPPY PIZZA NIGHT FOODIES!

Thursday, October 22, 2015

Pennsylvania Dutch Sour Cream Apple Crumb Pie

Yummy Pie & BEAUTIFUL!

Creamy filling with tender apples & spicy crumbs all packed into a tender flaky crust!
1 Cup Flour
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/4 Cup Butter
1/4 Cup Shortening
Cut together until you have fine crumbs
Add 3 to 4 Tablespoons Cold water & 1/2 Teaspoon Vanilla, Stir just until it pulls together to become dough. Roll out on a well floured surface to make a 9 inch crust. Line your pan with the dough. Trim crust & flute your edges. Now preheat your oven to 350 degrees. Lay a piece of foil gently in the crust. Fill the foil lined crust with 2 Cups of raw rice. Bake for 10 minutes. Remove from oven & gently lift foil & rice out of the pan. This is called blind baking & it ensures a flaky bottom crust! Now set crust aside & make the filling & crumbs. Set oven to 375 degrees so it is ready to bake your amazing pie!

6 Macintosh or Granny Smith Apples peeled cored & sliced thin! I use Macintosh!
In a large bowl, I just use the bowl I made the crust in, stir together the following:
1/4 Cup Brown Sugar
2/3 to 1 Cup Sugar, depends on how tart your apples are!
3 Heaping Tablespoons flour
2 Teaspoons Cinnamon OR use 1 Teaspoon Cinnamon & 1/4 Teaspoon each Nutmeg, Ginger, Cloves, & Allspice. I just use Cinnamon
Dash of Salt
2 Eggs beaten
1 Cup Sour Cream
1 Tablespoon Melted Butter
1 Teaspoon Vanilla
Whisk that all together. Add your prepared apples & stir well. Dump them into your pie shell. Top with the following Crumb Topping!

1 Cup Flour
3/4 Cup Sugar
1/4 Cup Brown Sugar
1 Teaspoon Cinnamon
Dash of Salt
Stir all together & then cut in 4 Tablespoons Butter until you have fine crumbs! Again I just use the same bowl I made the dough & filling in! Sprinkle the crumbs evenly over the filled pie! Bake at 375 degrees for 45 minutes or until the pie is bubbling & nicely browned! Cool & serve! THIS IS GREAT ELEGANT APPLE PIE!

Sunday, October 18, 2015

Pumpkin & Spice Yogurt!

Pumpkin is one of Falls' best flavors! I add Pumpkin to my yogurt for a nice change of pace! DELICIOUS!

1 Cup Plain Yogurt I use low fat
1/2 Cup Canned Pumpkin, not the pie mix!
2 Tablespoons Ground Flax or add Wheat Germ or Nuts!
1 Teaspoon Cinnamon, dashes each of Cloves, Nutmeg, & Ginger
1 Teaspoon Vanilla
Sugar, Honey, or Maple Syrup to taste!
Stir all together & you have a YUMMY breakfast or lunch! You get a better portion, more fruit & fiber when you mix your yogurt up yourself, less sugars & less plastic waste for landfills too! ENJOY!

Tuesday, October 13, 2015

Broccoli, Cauliflower, Cheese, & Potato Soup!

Thick, Creamy, Hearty, Soup for cold chilly nights!

3 Tablespoons Butter
1 Medium Onion Diced Small
Saute the onion in the butter in a large deep soup pot.
Add :
1 Three Pound 1.5 oz Can Chicken Broth
1 Can Water using the broth can for measure
6 Cups Fresh Broccoli Chopped small
6 Cups Chopped Cauliflower, small chop
2 Medium sized Red Skinned Potatoes NOT peeled but small dice
Simmer until potatoes & other veggies are tender.
3 Cups Milk
4 Cups Shredded Cheddar Cheese
White Pepper to taste.
Cook & stir until cheese is melted.
3 Heaping Tablespoons Cornstarch stirred into 2/3 Cup water. Cook stirring until soup is creamy & thick! DELICIOUS & makes a big pot!

Sunday, September 27, 2015

Candy Corn Caramel Blonde Brownies

Super Fun, these Blonde Brownies are a terrific Autumn treat! These are chewy, & have not only Candy Corn but Nestle DelightFulls Milk Chocolate & Caramel Baking Morsels!

2/3 Cup Softened Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Eggs
2 & 1/4 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Teaspoons Vanilla
1 Cup Candy Corn + Extra to Sprinkle over the top.
1, 9oz. Bag Nestle DelightFulls Baking Morsels Milk Chocolate & Caramel
Beat Butter. Add sugars & beat again. Add Eggs & Vanilla & beat again. Stir flour, salt, & baking soda together to mix well. Now beat that into your butter mixture. Fold in the candies. Spread batter into a 9x13 pan. Sprinkle the reserved Candy Corn over the top. Bake in a Pre-heated 350 degree oven for 30 minutes or until set. Do NOT over bake, but make sure brownies have set up! Cool & serve!

Coming soon!


Today I am baking up a NEW Blonde Brownie! Colorful & packed with flavor, it should be perfect for this Fall season!

Tuesday, September 22, 2015

Applesauce Judy's Foodies Style!


There is nothing better than homemade applesauce! No bought jar can compare to the creaminess of make it yourself from scratch sauce. The best thing about applesauce is it is easy!

6 Pounds of Apples, this was about 20 medium apples.I used Macintosh, they have nice color & cook up creamy. Wash,quarter, & core the apples. Do not peel!
2/3 Cup Water 
2/3 Cup Sugar, more or less to taste!
2 Teaspoons Cinnamon, optional.
Place water in a large deep cooking pot & heat on medium heat. As you prepare your apples throw them into the pot on the stove to start their cooking process. Once all the apples are in the pot cover with a lid & cook over medium heat until they are completely soft!                                                             

This should take about 30 minutes. Stir often as the apples cook, to prevent them from sticking. Once apples are completely soft, turn off the heat. Now sieve apples through a mesh strainer or run them through a food mill. This will remove the skins & give you creamy applesauce. The reason I cook the apples with the skins on is it gives your applesauce a great color, just a tinge of pink! Once all the apples have been sieved place the sauce back into the pot over medium heat. Now add the sugar & cinnamon, I add about 1/2 cup of sugar stir & cook & then taste. If still to tart add a little more tasting until it is just right. Keep in mind the sauce will taste sweeter once chilled.. Cook & stir until sugar is melted. Remove sauce from stove & chill. This made about 7 cups of applesauce. I will keep some out for tomorrow, give some to my grandchildren & freeze the rest. 

This is my large mixing bowl full of finished Applesauce!

Sunday, September 20, 2015

Caramel Apple Pie with a Sour Cream Crust & the crust is a recipe by Tracy Marx!

This is GREAT Apple Pie!

Nice light and flaky crust with that caramel apple filling!
This crust recipe was given to me by Tracy Marx & it is a keeper! Lots of butter & sour cream make it tender, crispy & easy to work with. It browns nicely too! Than you Tracy!
2 Cups Flour
2 Sticks Butter which is 16 Tablespoons, Cold & cut into small pieces
1 Teaspoon Salt
3 Teaspoons Sugar
1/2 Cup Sour Cream
Mix dry together, Cut butter in the mixture until you have fine crumbs. Now stir in the sour cream, use more if flour mixture is still to dry. I added about 2 heaping tablespoons. The weather will affect crusts so use more or less as need. Now roll at 1/2 on a very well floured surface. Line a 9 inch deep pie pan & let edges hang over until you are ready for your top crust. Now mix up the filling.
8 Medium Macintosh or Granny Smith Apples, I used Macintosh.
2 Tablespoons Lemon Juice
1/4 Cup Brown Sugar
2/3 Cup Granulated Sugar
Dash of Salt
3 Heaping Tablespoons Flour
2 Teaspoons Cinnamon
1 Tablespoon Melted Butter
1 Teaspoon Vanilla
1 Jar Smuckers Caramel Topping 12.25 oz. Jar reserve until you assemble the pie.

Put Lemon Juice in a deep bowl. Wash peel & core the apples. Slice into thin slices & put them into the lemon juice stirring the slices so all are covered with the lemon juice to prevent them from browning. Now put all the dry ingredients in the bowl & stir very well. Add the melted butter & vanilla & stir again. Put 1/2 of the apple mixture into your lined pie pan. Now pour 1/2 of the caramel sauce over the apple mixture, Add remain apple mixture & top with the other 1/2 of the caramel sauce. Roll out your top crust on that well floured surface. Cut air vents into the top. Cover your pie crimp & seal the edges & flute the edges. Bake in a preheated 375 degree oven for 45 minutes! Serve pie warm or at room temperature. YOU NOW HAVE GREAT PIE! Vanilla Ice Cream would be terrific with this!

Caramel Apple Pie with a Sour Cream Crust

I have a new pie baking right now! A Caramel Apple Pie with a Sour Cream Crust! I will be blogging this one a little later on today! Have a BLESSED Sunday to all of Judy's Foodies!

Sunday, September 13, 2015

Tandy Cake Version #2

We love Tandy Cake at our house & my son requested Tandy Cake for his birthday! I tried this recipe instead of my original Tandy Cake recipe! The secret in this recipe is butter, yogurt, & the dish below!

Hershey Kisses make this Tandy Cake extra special!
4 Eggs
1 Teaspoon Vanilla
1 & 3/4 Cup Sugar
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Tablespoons Melted Butter
2 Tablespoons Vegetable Oil
1/2 Cup Milk
1/2 Cup Yogurt

1 & 3/4 Cup Peanut Butter, I used Jif
60 Unwrapped Hershey Kisses
Mix sugar, oil, melted butter together with a mixer. Beat in eggs one at a time beating well after each egg.  Stir the yogurt, milk & vanilla together & then add this to the batter. Now stir all the dry together & beat that in to your batter. Spray  cookie sheet with edges, known as a Jelly Roll pan about 11x15 & 2 inches deep. Pour the batter into the pan & bake at 350 degrees for 20 minutes until lightly brown & springs back to the touch. Immediately spread the hot cake with the peanut butter & smooth out for an even finish. Let cake cool in the refrigerator or in the freezer, I put mine in the freezer for about 1/2 hour to harden the peanut butter. Once set melt the kisses in a double boiler until smooth & melted to a soft frosting consistency. Spread over the peanut butter & let the chocolate set up. Now you have a Kissed Tandy Cake! Beautiful & Delicious!

Monday, September 7, 2015

Butterscotch Angel Food Cake

This is a FUN & very EASY cake to make!

Delicious Plain!

Or if you are like me, you just have to have frosting!

1 Box Angel Food Cake Mix! Use one that has just one step!
1 Box 3.9 oz. Jello Instant Pudding Butterscotch Flavor! You may use any flavor you wish! Next time I am using the Coconut Cream Instant Pudding!
Stir the dry cake mix & the dry pudding together in a deep mixing bowl! Now add the water called for on the cake mix directions & beat as per directions. Bake as directed! Cool cake as directed! Frost with your favorite homemade or canned frosting or just leave plain! DELICIOUS! This has GREAT Butterscotch flavor & was just delightful!

1/2 Cup Butter
1 Cup Brown Sugar ( Dark works best)
1/2 Teaspoon Salt
1 Teaspoon Vanilla
Cook together in a heavy saucepan until all the sugar granules are MELTED! If not melted you will get sandy frosting! Just cook & stir until sugar melts, be careful to not burn the sugar. Once Sugar has melted let cool to warm! Now add 1/4 Cup milk or heavy cream, I use milk. Beat. Add about 2 Cups Powdered Sugar & beat! Add more sugar or more milk to get the consistency you desire! Frost your cooled cake! THIS IS SO GOOD! 

Wednesday, August 26, 2015

Honey & Butter Biscuits

Nice big fluffy biscuits with the sweet touch of honey!

2 Cups Flour
1/2 Teaspoon Salt
1 Tablespoon Baking Powder
4 Tablespoons Butter
1 Heaping Tablespoon Honey
1 Cup Plain Yogurt
Mix all the dry ingredients together. Cut the butter into small pieces & cut this into the dry to make fine crumb texture.Stir in all the wet ingredients. Mix well but do not over mix you want tender biscuits. Just make sure all the flour mixture is combined & moistened! Pat into 8 large biscuits just using your hands. Flour your hands so batter does not stick to you. Place on an ungreased baking sheets. Bake in a 400 degree preheated oven for 15 to 18 minutes or until biscuits are lightly brown! Serve hot with butter, honey, or jam!

Saturday, August 22, 2015

Peach Melba Muffins

Nice big muffins with juicy peaches & the deliciousness of black raspberries! Tender moist & tasty!

2 Large Ripe Peaches Peeled, Pitted & Diced small
3 Heaping Tablespoons of Black or Red Raspberry Jam, I used my homemade Black Raspberry Jam

1 Cup Sugar
2 & 1/2 Cups Flour
1 Tablespoon of Baking Powder
1 Teaspoon Salt
2 Large Eggs Beaten
1/4 Cup Vegetable Oil
1 Cup Yogurt Plain
1 Teaspoon Almond Extract or use Vanilla I used Almond Extract
Sanding Sugar I used Pink & Yellow

Stir the diced peaches & jam together & set aside.

Mix all the dry ingredients except sanding sugar together & mix well. Now add the eggs, oil & yogurt, stir well. Stir in the peach & jam mixture blending well. Spoon into a 12 well muffing tin that you sprayed with baking spray. Sprinkle with the sanding sugar, Bake in a preheated 400 degree oven for 20 minutes or until the muffins test done with toothpick inserted to check for no wet batter! Remove from oven & let cool 6 minutes in the pan & then dump out. Serve warm or at room temp! DELICIOUS!

Thursday, August 20, 2015

Homemade Foot Soak

                      Tired & Achy Feet? Try this FOOT SOAK! It will revitalize your feet & make your skin soft!

1/2  Gallon Hot Water, as hot as you can stand it!
1/3 Cup Sea Salt
2 Cups Apple Cider Vinegar
2 Tablespoons 100% Pure Organic Coconut Oil'
Place all the ingredients in your foot massage bath or in a large deep tub big enough for both feet & deep enough that your feet are covered with the solution. Turn on the foot bath or place feet in the tub & soak for 20 minutes! PURE DELIGHT!

Friday, July 31, 2015

Sausage & White Bean Cheese Chowder

This is a very nice chowder with layers of flavor!

1 & 1/2 Pounds Loose Sausage ( I use Darrenkamps Sausage it is GREAT)
5 Medium Potatoes Peeled & Diced Large Dice
1 Large Onion Chopped Large Chop
3 Ribs Celery Chopped
1/2 Pound Baby Carrots
3 Tablespoons Fresh Parsley Chopped
1, 40 Ounce Can Great Northern White Beans
3 Cups Milk
4 Ounces Cream Cheese
1 & 1/2 Cups Shredded Asiago & Parmesan Cheese
2 Cups Colby Jack Shredded Cheese
Pepper to taste
Brown sausage in a deep saucepan, drain off grease if needed. Darrenkamps Sausage is never greasy! Now add chopped onion, parsley, & celery & cook with the sausage about 10 minutes on medium heat. Add diced potatoes, beans, & whole carrots. Cover with water & simmer until carrots are very tender. Now add the milk & cheeses. Cook & stir until bubbly & nicely thick, it won't take long. Ladle up a large bowlful & sprinkle with pepper to taste! This is GREAT CHOWDER!

Wednesday, July 22, 2015

Blueberry Almond Brownies with Cream Cheese Glaze!

Just perfect! 

Look at the luscious cream cheese & almond glaze! 

Even plain these would be yummy brownies!

1 & 1/3 Cup Butter Softened
2&2/3 Cups Sugar
4 Eggs
2 Teaspoon Almond Extract
3 Cups Flour
1/2 Teaspoon Salt
1 Pint Fresh Blueberries
1 Cup Sliced Almonds

Beat butter Fluffy, slowly add the sugar & beat fluffy. Beat in eggs & extract & beat until fluffy! Stir flour & salt together & beat that into your mixture. Fold in the blueberries & almond slices! Spray a 9x13 pan with cooking spray. Spoon your batter into the prepared pan! Bake in a preheated 350 degree oven for 40 to 45 minutes, test to make sure the batter is not wet before you remove the brownies from the oven. Just insert a toothpick or cake tester into the center of the brownies, once removed it should not have any wet brownie batter, blueberry goo is ok though! Now cool for about 10 minutes & then top with the following glaze! 
4 Tablespoons of Cream Cheese
4 Tablespoons of Butter
Dash of Salt
1 Teaspoon Almond Extract
Powdered Sugar about 2 Cups or as much or as little as you like! 
Pace cream cheese & butter in a deep glass bowl & microwave until liquid, about 1 minute 25 seconds. Stir, it will be odd looking but as long as it is liquid it is what you want. Now Stir in powdered sugar, salt & extract & stir well with a spoon. You should have a pliable slightly thick but smooth glaze! If you need it stiffer add more sugar, smoother just add a little milk. Stir smooth & then dollop over the brownies. Sprinkle about 1/2 Cup of the sliced almonds, & let cool! Cut into squares & serve! DELISH!

Sunday, July 12, 2015

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Hello Foodies!
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Saturday, July 4, 2015

Patriotic Pound Cake


This is an easy simple dessert! I went Red, White, & Blue for Independence Day but you could use any fruit at any time & enjoy & light refreshing summer favorite! I used Watermelon for my red but Strawberries or Red Raspberries would be good too! This pound cake is a version of the Better Homes & Gardens Pound Cake recipe. I like it because it uses only 3 eggs & not a huge amount of butter! ENJOY!
3/4 Cup Butter Softened
3/4 Cup Sugar
2 TSP Vanilla
3 Eggs
1 & 1/4 Cups Flour
1/2 TSP Baking Powder
1/4 TSP Salt
Cream the butter until fluffy. Slowly beat in the sugar & beat until very light about 5 minutes on high speed. Now beat in the vanilla. Add eggs one at a time beating well after each egg. Stir all your dry ingredients together mixing very well. Slowly beat them into your creamed mixture. Preheat oven to 350 degrees. Spray the bottom of a loaf pan that is a 9x5x3 size. Pour batter in & smooth to make it even. Bake 40 to 50 minutes until golden brown & test done with a toothpick inserted, it should come out with no wet batter. Remove from oven & let cool 5 minutes. Invert pan & dump out cake. I had to loosen my edges by running a knife around the sides but it then came out easily. Let cake cool completely & then dust with powdered sugar!  Serve a generous slice with the fruit & dot with Whipped Cream or Ice Cream! Nice, light, refreshing, & PATRIOTIC!