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, March 29, 2015

Judy's Foodies Yogurt Parfait!

Oh boy, this is for my lunch tomorrow! I cannot wait to dig into this delicious yogurt parfait! Healthier than store bought prepackaged yogurts & with the do it yourself version you get ample portions. Make this the night before so the oatmeal is ready for eating! NO COOK TOO!

Plain Yogurt
Rolled Oats
Fruit ( I used my frozen peaches) thawed
Cinnamon, Vanilla, & Honey, you could add Almonds or Pecans or even Coconut! Be CREATIVE!

Layer yogurt in the bottom of your carry along container. Splash a couple of drops of vanilla over the yogurt. Sprinkle with cinnamon as much as you like & drizzle with honey to your taste. Spread about 2 heaping tablespoons of rolled oats. Now top with sliced peaches & some of their juice. I used about 3 heaping tablespoons of peaches & 1 tablespoon of juice. Now repeat your layers. Place lid on the top & refrigerate until the next days lunch or use for breakfast! YUMMY! HEALTHY & did I say YUMMY?

Sunday, March 22, 2015

Tortilla Egg Rolls!

I tried these just for the fun of it! They turn out to be delicious!

Packed full of Ground Pork & veggies!

Tasty bites that are baked & not fried!

1 Lb. Ground Pork
2 Teaspoons Crushed Fresh Ginger or Ginger Powder
1 Teaspoon Salt
2 teaspoons Crushed Garlic
1 Teaspoon Sugar
1/4 Cup Soy Sauce
1 teaspoon Sesame Oil
5 Large Flour Tortilla Shells or 10 Small ( I had the large on hand) Cut large in 1/2 to make 10 halves
! Cup Carrots Shredded, 1/2 of a 1 lb. bag baby carrots
1 Cup of Shredded Cabbage this took about 1/4 of a head of cabbage
1/2 Medium Onion sliced thin
2 Ribs Celery sliced thin
1/4 Shittake Mushrooms sliced thin (optional)
Brown the ground pork, stir in the garlic, ginger, salt, sugar, soy sauce sesame oil & simmer lightly. Remove from heat & pour it over your prepared vegetables that you have in a deep bowl. Let them sit for about 5 minutes for the heat of the meat to pre-soften the vegetables. After 5 minutes stir to combine!Now preheat your oven to 350 degrees. Slice the large Tortillas in 1/2 if using. Spray a baking sheet with baking spray. Now take 1/2 of the sliced tortilla or take 1 whole small one & place 2 Tablespoons of the meat & vegetable mixture in the center. Fold the tortilla up to make a triangle with an open end. Place on the cookie sheet & repeat until done. You will end up with 10 Tortilla Egg Rolls. Now Sprinkle with a little Sea Salt over the tops & place in the oven. Bake 30 to 45 minutes until lightly brown. Serve hot with Duck Sauce & or Hot Mustard whichever you like! FUN, DELICIOUS, BAKED INSTEAD OF FRIED & EASY!

Wednesday, March 11, 2015

Chocolate Cinnamon Snack Cake

Rich chocolate cake with cinnamon makes for great snacking! With the crunchy cinnamon & sugar topping this cake is perfect for transporting & makes for no mess travel. I just like to have it on hand for grabbing a chunk as a snack!

You can see the top is frosting free but has a topping you make with cinnamon, sugar, & cocoa then dot with butter! This cake is  serious snack cake! You could leave off the topping & frost with your favorite frosting, but if you need a cake to take on a picnic or an event the no mess cinnamon sugar topping is the way to go besides I love the crunch it adds to the cake along with the extra cinnamon boost.
1 Cup Shortening
1 Cup Sugar
3 Eggs
1 Teaspoon Vanilla
1 Cup Sour Milk ( you may take 3/4 cup regular milk & add enough vinegar to make a cup to use as a substitute for sour milk)
2 Cups Flour
1 Cup Cocoa
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Teaspoon Cinnamon
1 Cup Mini Semi Sweet Chocolate Chips
1 Cup Cinnamon Baking Morsels
Beat shortening, Add sugar & beat again. Add eggs & vanilla & beat again. Stir all the dry ingredients together except the baking chips & morsels, you will stir them in last. Now add 1/3 of the dry to the creamed mixture & beat. Add 1/3 of the sour milk & beat. Continue with the rotation until all is incorporated & creamed very well. Now stir in those baking chips & morsels. Spray a 9x13 pan with cooking spray pr grease with shortening. Flour lightly. Spread batter in the pan. Preheat oven to 350 degrees. Mix up the topping.
1/2 Cup Sugar
1 Heaping Tablespoon of Cocoa
2 Teaspoons of Cinnamon
Stir all together. Sprinkle over the top of your unbaked bake. Now dot the top with pats of butter using 5 Tablespoons all together evenly distribute over the top of the cake in about 1/2 teaspoon dollops, you don't have to be precise on this. Now bake for 45 minutes or until cake test done with a toothpick inserted & when it comes out clean with no wet batter your snack cake is done. If you insert the toothpick into a chocolate chip or cinnamon morsel do not let that fool you into thinking it is wet batter! Let cool then cut & SNACK! This is a GREAT CAKE!

Tuesday, March 10, 2015

Judy's Foodies Lazy Night Casserole

This is one huge, delicious casserole & perfect for nights when you just don't feel like cooking but you want a great meal!

This is a one pot & one lid clean up & makes enough for 6 large servings!
2 Pounds Ground Meat. I used Hatfield Ground Pork, It is terrific and not greasy! You may use very lean Ground Beef, Ground Turkey or Ground Chicken
Onion Powder
Garlic Powder
Pepper, I use White Pepper
1 Pound Frozen Onion & Pepper Mix thawed, you may use any thawed frozen vegetables you wish.
1, 32 ounce bag Hash Brown Potatoes, the cubed type, slightly thawed.
1 Jar Prego Cheddar Cheese Sauce, it is delicious
2 Cups Shredded Mild Cheddar & Monterey Jack Cheese, or use your favorite!
1 Can Grands Butter Flavored Southern Style Biscuits
Parsley Flakes

Place thawed meat in bottom of a large casserole dish that has a lid. Season meat with salt, pepper, Garlic Powder, Onion Powder & Parsley Flakes about 1 Teaspoon of each. Next layer the thawed hash browns over the meat & sprinkle with a teaspoon of salt. Now layer the vegetables over the potatoes. Pour the cheddar cheese sauce over the potatoes. Cover & bake for 1 hour & 45 minutes in a preheated 350 degree oven. Now uncover & sprinkle the cheese over the top. Lay the biscuits over the cheese & sprinkle with parsley flakes. Bake uncovered for 15 to 18 minutes until biscuits are nicely browned! SERVES 6 HUGE portions! Feel free to cut this recipe in 1/2 but the leftovers are great reheated in the microwave! 

Tuesday, March 3, 2015

Frito Pie Judys Foodies Way!

This is a fun & flavorful supper!

This pie is loaded with refried beans, beef, rice, sauce, & cheese! Topped with crunchy Fritos & you have dinner!
1, Nine Inch Pie Crust use my recipe or use a bought frozen crust!
2 Cups Flour
1 TSP. Salt
1/3 Cup Butter
1/3 Cup Shortening
4 to 5 TBS Cold Water
Mix all dry together, cut in butter & shortening to make fine crumbs. Stir in the water just until you get a ball of dough. Roll out on a floured surface & keep the dough slightly thicker than you would for a dessert pie. Line your 9 inch deep pie pan with the dough. Trim & flute the edges! Now make the filling!
1&1/2 up to 2 pounds of lean ground beef
1 Onion Chopped
1 Packet of Old El Paso Taco Seasonings use the amount of heat that you like, we like it mild!
2 Cups Cooked White Rice
1 Can Refried Beans
2 Cups of Mexican Blend Shredded Cheese
1 Jar Old El Paso Taco Sauce
2 Cups Slightly Crushed Fritos
Sour Cream to Dollop
Brown burger with the onion, Add the Taco Seasonings with the amount of water as directed on the package. Stir & cook as package directs. Now stir in the rice. Remove from heat. In the pie shell spread the can of beans evenly in the bottom & half way up the sides of the shell. Spoon meat mixture over the beans. Pour the Taco Sauce over the meat mixture. Now spread the cheese over the top. Bake in a preheated 350 degree oven for 30 minutes. Now spread the crushed Fritos over the top & return to the oven for 15 minutes. Remove from the oven & let the pie sit for 10 minutes before serving to give the pie time to set up! Slice & serve with dollops of sour cream as desired! We had this with a nice salad & it was delicious!

Monday, March 2, 2015

Caramel Poke Cake Homemade & then the Cheaters Version

This is a terrific snacking cake !

I tried another website's chocolate glaze & although the taste was great it just did not give the smooth glossy glaze I wanted. So I am giving you Better Homes & Gardens Chocolate Glaze for this recipe & your cake will have a nice glossy sheen & better presentation. I thought the other webpage's  recipe sounded interesting but I still like Better Homes & Gardens  much better!

This is where you can see how the caramel goes down into the cake for an extra caramel punch! My Caramel Poke Cake is loaded with caramel flavor but none of the gooey caramel! If you want that caramel goo, use the cheaters part for the poke section. If you want a nice neat snack cake to serve stick with my original cake recipe. 
For my original version made from scratch recipe:
1& 3/4 Cups Sugar
1 Cup Boiling Water
3 TBS Butter
Put the sugar in a heavy deep sauce pan or deep black iron skillet, this foams up when you add the water so make sure your pan is deep. Over medium heat stir the entire time the sugar, cooking & stirring until you have an amber colored sugar. The sugar will melt but not entirely. You want a nice deep caramel color. BE CAREFUL you do NOT want burnt sugar & this will burn easily! Just whisk or stir to prevent that! As soon as you have an amber color add all of the boiling water & the butter & stir & whisk. Remove from heat so as not to end up with a burnt mess! Continue to whisk & stir to melt all of the sugar. You will end up with a nice thick caramel syrup! Set aside & let cool! 
Instead of doing the above ( but it is fun to make the caramel yourself) buy 1 Cup Caramel Yogurt & 1 jar of Smuckers Caramel Ice Cream Topping or use your favorite brand!
1 stick (8 Tablespoons of softened butter)
1/2 Cup of my homemade caramel sauce, save the remaining for the poke part ( if cheating do not use)
2 Teaspoons Baking Powder
2 Cups Flour
1 Teaspoon Salt
1 CUP Plain Yogurt ( 1 Cup Caramel Yogurt if cheating)
3 Eggs
1 Teaspoon Vanilla
Sift the dry ingredients together. Set aside. Cream your butter, add the 1/2 cup homemade caramel sauce & beat. Add eggs & vanilla & beat again. Beat in 1/3rd of the dry ingredients. Now add 1/3rd of the yogurt plain for the original recipe, caramel for the cheaters & beat. Repeat until all is beaten into a nice smooth batter. Preheat your oven to 350 degrees. Prepare your pan by spraying with cooking spray & then lightly flouring your pan. I used my tube pan, a 9 x 13 pan or bundt pan would work nicely too! Spoon batter into the pan & bake. My tube pan took 45 minutes to bake a 9 x 13 might be completely baked as soon as 30 minutes. Start checking at the 30 minute mark. If cake springs bake when pressed gently with your finger it is baked! Remove from oven & if using tube or bundt pan let cool for 10 minutes & then invert pan to dump out the cake! If using 9 x 13 pan just let cake in the pan! NOW, poke nice holes into your cake scattering then around, these are to pour the caramel syrup into the cake. Do this while your cake is warm! I used a straw to poke holes into my cake you want the holes about that big around. Only go about 2/3 down into the cake you do not want the syrup to come out of the bottom of your cake. Now spoon the caramel syrup into the holes about 1 Tablespoon in each hole & I had about 13 holes. IF CHEATING use the store bought caramel topping instead of the homemade sauce, this will make for a gooier cake but still very good! Now let cool while you make the chocolate glaze topping!
1 Cup Sugar
3 TBS Cornstarch
3 Ounces Unsweetened Chocolate
Dash Salt
3 TBS Butter
1 & 1/2 Teaspoons Vanilla
Mix sugar & cornstarch in a deep pan. Add chocolate & 1 Cup water. Cook & stir  over medium heat until smooth & bubbling, whisk the entire time. Once thick & bubbly remove from heat & whisk in butter & vanilla! Whisk until smooth! Spread over cake while this mixture is warm for an easy finish! This is a nice chocolate glossy glaze that I use & it is from The Better Homes & Gardens New Cookbook! Nothing beats it! CHEATERS use a can of nice dark chocolate bought frosting!

Sunday, March 1, 2015

My Cake is Cooling!

Today is cold & snowing so I decided to bake a cake, nothing new in that except I never tried baking a Caramel Cake before. I have it cooling & I added holes to the cake & poured in even more caramel to make it doubly good! Next I will whip up some chocolate frosting & then after we have tried this beauty I will blog it for you! My whole house smells of delicious caramel & I love it! Blogging later, Foodies!  Judy