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, November 6, 2016

White Chicken Chili Judy's Foodies Style

                                                                       
Nothing is better on a cold day than a heaping bowl of White Chicken Chili! This Chili is full of Chicken, Beans, Potatoes, & flavor. White Chicken Chili will satisfy the hungriest person & please the finicky person too!

3 Pounds Boneless Skinless Chicken Breast or use Thighs is you like dark meat.
1, 32 oz. Can of Chicken Broth
Water to cover the Chicken
1 Large Can of Great Northern White Beans ( I believe it is about 48 ounces).
5 Medium White Potatoes peeled & chopped medium large chop.
1 Large Onion peeled Chopped medium large
1 Large Green Pepper seeded & chopped medium large chop
1 Packet of your favorite Taco Seasoning. I used Old El Paso  Original
1, 8 oz. Block of cream cheese
2 Cups Monterey Jack Shredded Cheese
2 TBS Chopped Parsley or Cilantro ( I hate Cilantro so I use parsley)
Sour Cream to dollop, optional

Place chicken in a deep pot. Cover with just enough water to come up over the chicken. Simmer with lid on for about 45 minutes until chicken is completely cooked & starting to fall apart. Remove chicken from the pot & set aside to cool. Back into the pot add your chopped veggies, chicken broth, beans, & taco seasonings. Cook over medium heat simmering & stirring every 15 minutes or so to prevent sticking. Cook until potatoes are soft. As this cooks & chicken has cooled enough to handle shred the meat or cut into chunks, I do some of each. Once potatoes are cooked at the chicken back into the pot. Now stir in the cheeses & cook & stir until well blended & all the cheese is melted. Ladle up into heaping bowls of goodness & dollop the top with sour cream if you choose. This makes a big pot of chili & the leftovers are even better then next day! Serve with salad & hot crusty bread & or tortilla chips! SUPER GOOD!

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