Warm Bacon Dressing Salad Ala Judy's Foodies

                                                                         

What a fabulous salad! This dressing was the perfect compliment to the salad! I never ate Warm Bacon Dressing before even though it is a local favorite. But this idea just hit me so I thought I would give it a try & I am so happy that I did! I took a basic Warm Bacon Dressing & added my own special touch. This salad is a salad that you do want to see come to an end, it is that good. This could be the main meal or a side dish, whichever you choose make enough because it will be devoured!

This recipe is enough for 2 large salads with enough dressing for about 4 salads, just use more salad fixings to make 4 servings!

6 Pieces of Bacon fried crisp in a medium heavy skillet, I used my black iron skillet! Leaving the bacon grease in the pan you need 3 Tablespoons for the dressing. If you have more just drain off all but 3 Tablespoons. Take the bacon out once crisp & set them aside patting dry with paper towel.

Mix together:

3 TBS Flour

1 Tablespoon Sugar

1 Teaspoon Salt

Whisk into that 1 beaten egg

1/4 Cup White Vinegar

2 Cups Milk

Whisk this into your bacon grease, whisk in 2 Tablespoons Pancake Syrup, & whisk  cooking over medium high until nice & thick. Keep warm while you mix up the salad.

2 Medium Red Skinned potatoes washed & cooked until tender but firm leave the skin on! I micro waved mine by pricking with a fork then placed them onto paper towels & cooked them on high 2 minutes, turned them & cooked on high another 2 minutes, they were perfect! Set aside. 

1 Honey Crisp Apple cut in 1/2 use only one half, core the apple slice then like you would for pie & keep in lemon juice until you are ready to assemble your salad so the slices do not turn brown. 

GREENS:

1 Cup Baby Spinach Leaves washed & patted dry

1/4 Cup or so of thinly sliced fresh cabbage

2 Cups Spring Mix Greens washed & dried

Red Onion sliced thin as much as you like!

Plate up your greens.

Slice your warm potatoes into nice thin wedges & arrange on the bed of greens. Arrange the apple slices next. Top with the bacon that you slightly crumble 3 slices per salad. Sprinkle with a nice crouton. I used New York Texas Toast Cheddar Bacon Croutons. Now drizzle an ample amount of that nice warm Bacon Dressing! This is an AMAZING SALAD! The warm potato slices, the crisp apple, the crunchy bacon, crisp greens with the cabbage for crunch & then that heavenly Bacon Dressing. This is the PERFECT SALAD!

Home Remedy Tooth Whitener

                                                                           

Hi Judys Foodies Fans! I just whipped up this home remedy for tooth whitening & as you can see it worked! I drink lots of hot tea & my Ice Tea & my teeth stain easily. I got tired of trying chemicals & thought why not take items from by spice cabinet & give it a try. It worked & this was just after one use! 

2 TBS White Vinegar

1 TBS Cream Of Tartar

Mix it together dab in a cotton swab & brush onto your teeth. Let it sit on your teeth for about 5 minutes. Then really scrub your teeth with a tooth brush & toothpaste. Rinse & then I repeated the whole process. No more tea stains & dentist white teeth! I am going to use this as needed but what an easy & convenient recipe! 

Crispy Oven Baked Onion Rings!

                                                                         

Onion Rings, oh how I love them! But, they are not the healthiest of choices are they? These are guilt free & not hard to make! No frying oil, not dripping with grease just a pleasing CRUNCH & lots of Sweet Onion flavor!

1 Very Large Sweet Onion, ( I used Vidalia & he was about the size of a softball). Use 2 if you can't get one as large as I did!

4 Eggs Beaten

1 Cup Milk added to the egg & beaten again, just use a fork no mixer needed!

In a large Gallon size Zip Bag or a deep bowl add the following:

1 & 1/2 Cups Plain Bread Crumbs

1 & 1/2 Cups Instant Potato Flakes

2 Teaspoon Salt

1 Teaspoon White Pepper

3 Dashes or so of Red Pepper

1 Teaspoon Sugar

2 Tablespoons Chopped Parsley

Close bag & shake well to mix everything evenly.

Now slice the onion into nice fat rings. I sliced off both ends & then divided it with 5 cuts & got about 1/3 to 1/2 inch sized rings. Deep each ring individually into the egg mixture coat well & then into the crumb mixture, back into the egg batter & then one last time into the crumbs. Lay on a parchment covered baking sheet or use non-stick foil. Continue until all the rings are coated. Make sure they do not tough on your baking sheet. I needed 2 sheets for just 1 onion! Now bake in a preheated 375 Degree oven for 25 minutes or until nicely brown! Eat piping hot with or without your choice of dipping sauce! I got about 20 large rings from my one BIG FAT ONION!

HAPPY MOTHERS DAY!

May all the Mothers  have a very HAPPY MOTHERS DAY!
May you be blessed with LOVE, JOY & a DELICIOUS MEAL!
                                                   

Thank you for being a fan of Judys Foodies!
HAPPY MOTHERS DAY!

BBQ'ed Chicken Judy's Way!

                                                                         

I have been grilling chicken with this marinade for as long as I can remember. It always turns out perfect & gives great flavor! I will give you options to use for different taste but all are terrific!

2/3 Cup White Vinegar

3 TBS Honey

2 Teaspoons Crushed Garlic

2 Teaspoons Salt

2 Teaspoons Paprika

2 Tablespoons Chopped Parsley

4 Tablespoons Olive Oil, or use Melted Butter, or Vegetable oil

Dash Red Pepper or White Pepper to taste

1 Heaping Tablespoon Ketchup, or BBQ Sauce, or Hoisin Sauce

2 LBS Chicken, I used whole legs but chicken halves or breast would be great too!

Mix all together except the chicken & bring to a boil. GRILL: I preheat my gas grill with one side turned off the other on high! Lay Chicken on the grill on the off side , cover with the lid & grill for 15 minutes. Now baste with the marinade. Close the lid & cook another 15 minutes & then baste. Repeat the process. Cook chicken with bone in & skin on for about 45 minutes! This is great for chicken but if you do boneless skinless I suggest basting the chicken then wrap in foil to grill! Chicken should test at 165 internal degrees. If you need to turn the grill side the chicken is at & grill with the other side on high & the chicken side on low, but watch carefully for flare ups. This will speed up the cooking & crisp up that glorious skin!

FROZEN Pineapple Coconut Cream Pie or use the PUDDING version!

This is a serving of the Frozen pie. I loved it even more than the Pudding pie! LUSCIOUS! 

                                                                         

This is the Pudding Pie not Frozen. 
This fun little experiment turned out DELICIOUS! So easy a child can make it & it would be fun pie to make with your children or grandchildren! Creamy & a very nice tropical taste that everyone will love too! This recipe make 2 pies so cut it in half if you only want one. But why not make one for somebody & keep the other for yourself. I kept the second pie & froze it. OH MAN, it is AMAZING as a Frozen dessert! Or this is great for picnics & group events. This is a very easy dessert to commit to making & the best part is it taste like you really worked up a sweat creating it! ENJOY!

2 Boxes 4.6 ounce size of Jello Cook & Serve Vanilla Pudding

2 Cans Dole Crushed Pineapple in 100 % Pineapple Juice & use the juice, DO NOT DRAIN!

1 Can Unsweetened Coconut Milk 13.66 ounces ( I used Thai brand)

1 Cup Coconut ( OPTIONAL, I did not use because this was for my older parents & they have trouble with chewing the coconut, but it would be good!)

2 Teaspoon Coconut Extract

1 HEAPING Cup Cool Whip Non Dairy Dessert Topping

2 Keebler Ready Crust Shortbread Cookie Crust

In a large pot place the pudding mixes, Crushed Pineapple with the juice, & the coconut milk. Cook & stir until thick & bubbly just like the package instructs only do add anything but what I have listed. Remove from heat & stir in the Coconut Extract! Chill well. Once chilled stir in the Cool Whip & then spoon into the crusts. Chill well for a pudding pie! Freeze at least 8 hours for your Frozen pie. If doing the frozen version let pie sit out at room temperature for 10 minutes then slice & serve!   Taste like a Pina Colada only kid friendly & in pie form!

Judys Foodies Corn Muffins

                                                                     

These are such a pretty Muffin & the taste is incredible! Light & fluffy & yet they have a light crunch from the cornmeal! I always use Brinser's Best Cornmeal & it never fails to give great flavor plus no GMO's! You will want to make these Corn Meal Muffins often! I love them with eggs as a breakfast, with Ham, Chili, or Fried Chicken at dinner, great for Brunches, & snacks too! ENJOY!

1 & 1/2 Cups Cornmeal I use Brinser's Best Yellow Cornmeal! I LOVE IT!
1 & 1/2 Cups Flour
1 Cup Sugar
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 & 1/2 Cups Plain Yogurt
1/2 Cup Melted Butter
2 Eggs Beaten
1 Teaspoon Vanilla
Mix all the dry together in a deep bowl. Add all of the wet & stir with a heavy spoon until mixed well! Spray a 12 well muffin pan with cooking spray & evenly divide batter into the 12 wells. I sprinkle this batch with yellow sanding sugar just for fun, totally optional! Bake in a preheated 350 degree oven for 30 minutes. Let cool in the pan for 5 minutes before dumping out the muffins. Serve warm or room temperature with butter, honey, & or jam! These are terrific for breakfast, brunch, dinner, or just as a snack! I love them with eggs, ham, chili, soup & salad, the list is endless! ENJOY!