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, September 24, 2017

Alfredo Chicken Casserole, Cheaters Version

                                                                       

This is one tasty casserole & best part is you get to cheat on the sauce! 

1 & 1/2 lb Boneless Skinless Breast
8 Cups Water
8 Ounces Elbow Macaroni
1 Bag Broccoli Carrot Cauliflower Medley
1 TBS Crushed Garlic
1 Jar Prego Alfredo Sauce
15 OZ Can Chopped Tomatoes
1/2 Onion Chopped
1/2 Green Pepper Chopped
1/2 Orange Pepper Chopped
1, 15 OZ Sliced Mushrooms Drained
1 Bag Croutons use you favorite!
2 Cups Shredded Italian Cheese Blend or your favorite.

In large pot place the raw chicken & cover with the water, add the garlic & simmer over medium heat until cooked. Remove the chicken from the pot & add the Macaroni & cook according to directions, at the last 2 minutes of cooking time add the Broccoli Carrot Cauliflower medley  & cook the additional 2 minutes. Then drain well. Now in a large casserole dish take 1/2 the chicken & cut it into bite sized pieces & lay them into the bottom of the dish. Now place 1/2 of the cooked Macaroni, then 1/2 of the onion, next 1/2 the peppers , the the mushrooms & then 1/2 of the canned tomatoes. Now spread 1/2 of the Alfredo Sauce, then sprinkle with 1/2 of the cheese, Now repeat the layers ending with the cheese. Bake  covered in a preheated 350 Degrees oven for 1 & 1/2 hours, remove from oven & cover the top with the croutons & put back in the oven for 10 more minutes. Remove from oven & plate up!    SERVES 6 BIG PORTIONS!                              
                                                                          

Chocolate Chip Pancakes

                                                                         
OOPS I started eating them before I took the picture! But oh so GOOD!

1 & 1/4 Cup Flour
1 TBS Sugar
1 TBS Baking Powder
1/2 TSP Salt
1 Cup Milk
1 Egg
1 TSP Vanilla
Chocolate Chips
2 TBS Oil
Oil for frying
Pancake Syrup & or Chocolate Syrup, I used both
Stir all the dry ingredients except Chocolate Chips together, Now stir all the wet together beat with a fork to beat that egg. Add all the wet to the dry & whisk well. Place enough oil in a large frying pan to fry your pancakes, I make sure the bottom is covered with a little extra for good frying. You do NOT want to deep fry these! Heat the pan so you can feel the heat when you hold your hand an inch over the oil. Drop batter by heaping tablespoon allow 2 tablespoon per pancake. Sprinkle the to with the chocolate chips. Let each cake fry until you see bubbles appear on the to surface more than just a few too! Now gently flip over & fry until each pancake is nicely fluffy. Plate up & top with syrups & butter if wish, whip cream or even ice cream!

Saturday, September 23, 2017

Giant Chocolate Sugar Cookie!

                                                                       

One big sugar cookie, crispy,chocolaty & loaded with Chocolate Chips too!

1/2 Cup Butter Softened
1 Cup Sugar
1/2 Cup Vegetable Oil
1 Egg
1 TSP Vanilla
2 Cups Flour 
1/4 Cup Hershey's Special Dark Baking Cocoa
1/2 TSP Salt
1/2 Teaspoon Baking Soda
2 Cups Chocolate Chips, I used Hershey's Special Dark Chocolate Chips
Sandy Sugar
Beat butter, add sugar & beat again. Add oil & beat. Beat in egg& vanilla. Now stir all the dry together & slowly beat them into batter. Now stir in Chocolate Chip. Lightly spray a 10 inch baking pan that has at least a 2 inch side depth. spoon batter into prepared pan , sprinkle with sanding sugar & bake in a preheated 375 degree oven for 10 to 15 minutes. Mine took 13 minutes, cookie should be slightly puffed up but don't over bake! 
 

Sunday, September 10, 2017

Giant Fairy Cookie!

                                                                       
One giant cookie for Fairies, or children & their Tea Parties, or even you whimsical adults! Light lemony, fanciful, this cookie will please your inner child & those Fairies living in your garden!



1/2 Cup Butter Softened
1 Cup Sugar
1/2 Cup Vegetable Oil
1 Egg
1 Tsp Lemon Extract, or use Vanilla, Coconut, choose your favorite
2 Cups Flour + 2 Tablespoons
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
Neon Food Coloring
Sanding Sugar

Lightly spray a 10 inch Pizza pan or tart pan & preheat oven to 375 degrees. In a large bowl stir together the flour, salt & baking soda. In a mixing bowl beat the butter until fluffy, then beat in sugar again until fluffy. Now beat in the oil. then beat in the egg & the extract. Slowly beat in the dry ingredients. Now in four small bowls place 1 heaping tablespoon of batter. In each bowl stir in about 6 drops of the Neon Food Coloring to make 4 different bright bowls of dough. Spread the not tinted dough into the prepared pan. Back to the colored dough. Divide each color into 3 separate balls, Place over the top of the batter in the pan.
                                                                         
Now take a butter knife & using the flat side of the blade spread dough like you would for marbling cake batter! After you have your colors swirled gently flatten the dough. Now spread with the Sanding Sugar. Bake 12 to 15 minutes checking that cookie is lightly browned! Remove from oven & let cool! Then slice & serve those hungry Fairies!     
                                                                         
      

Coming up later today, A Giant Fairy Cookie!

I could not sleep so I got up & created a Giant Fairy Cookie to take over to my Granddaughters! They will just love it! Blogging later!

Wednesday, September 6, 2017

Creamy Spinach Dip Baked Chicken Breast

                                                                       
This recipe has just  2 ingredients & tastes like you cooked all day! This would be good with noodles, rice or potatoes!
2 lbs of Boneless Skinless Chicken Breast
1, 15 Ounce Jar of Tostitos Creamy Spinach Dip
 Place chicken in a 9x13 pan cover with the dip. Bake in preheated 350 degree oven covered for 45 minutes! OH MAN THIS IS SO GOOD!

Sunday, September 3, 2017

Scrumptious Burger Casserole

                                                                         

What a yummy supper, & easy too! This casserole has burger, cheese, potatoes, peppers & onions + cheese! What is not to love!
1&1/2 Pounds Burger, use extra lean Ground Beef, Skinless Turkey Burger or Ground Chicken
6 Medium Potatoes Peeled & sliced thin
1 Large Onion Sliced
4 Large Peppers 2 Green Peppers & 2 Large Red Peppers, cored, seeded & sliced
3 TBS Butter
4 Heaping TBS of Flour
3 Cups Milk
2 Cups of your favorite shredded Cheese, I used 5 Italian Cheese Blend, Colby, Jack, any you like would be good.
1 Cup Shredded Cheddar Cheese for on top.
Salt & Pepper to taste
Parsley to sprinkle over the top.
Preheat oven to 350 degrees. In a deep heavy saucepan melt the butter over medium heat. Stir in the flour, now whisk in the milk & cook over medium high heat until mixture is thick & bubbling. Now stir in the 2 cups of shredded cheese. Stir & cook until cheese is melted. You may ad dashes of Red or White pepper if you wish & or Paprika, I did White Pepper & Paprika. Remove sauce from the heat. Now in a deep casserole dish place 1/2 of the burger, raw do not cook. Now place 1/2 of the sliced potatoes over the beef, sprinkle with a little salt & pepper, Now a layer of 1/2 of the onions. Now take 1 Red & 1 Green pepper & layer those slices over the onion. Now repeat the layers. Cover all the layers with the cheese sauce. Cover with a lid & bake 2 hours. Now uncover & sprinkle the cheddar cheese over the top & then the parsley. Return to the oven & bake another 10 minutes. Remove from oven & dish up! Makes 6 large servings!  

Saturday, August 26, 2017

My Mom's Baked Lima Beans

                                                                           
These are my Mom's Baked Lima Beans! This picture is the beans made in the Crock-Pot. You may also bake them!

1, 40 Ounce Can of Hanover Butter Beans
1, Heaping 1/2 Cup Brown Sugar
1 & 1/4 Cup Ketchup 
1 TBS Mustard
1 Onion Chopped
6 Slices of Cooked Bacon Crumbled
Mix everything together right in the crock-pot or your casserole you are using if baking them. If Crock-Potting cook on high 4 hours on low for 6. If baking bake in a preheated oven 350 degrees for 1 hour, uncovered. I tripled this recipe for a large crock-pot to take to a family reunion! EASY, & YUMMY!
                                                       

Friday, August 25, 2017

Chocolate & Peanut Butter Sticky Cake

                                                                       





This is a very rich, moist decadent chocolate cake with a surprise. A rich & gooey peanut butter filling under a very chocolaty frosting!
THE CAKE:
1/2 Cup Shortening
2 Cups Sugar
1 TSP Vanilla
2 Eggs
1 TSP Salt
2 Cups Boiling Water
1/2 Cup Cocoa, I use Hersheys Extra Dark Cocoa
2 TSP Baking Soda
2 TSP Baking Powder
2 Cups Flour
Beat shortening until fluffy, beat in sugar again until fluffy. Now beat in eggs, vanilla & salt until fluffy. In another deep bowl stir boiling water & cocoa together. Now stir in the Baking Soda & it will foam up . In another bowl stir flour & Baking Powder together. Add some of the flour mixture to the shortening & beat. Now stir in 1/3 of the cocoa mixture & beat, then the flour mixture, then more of the cocoa, back to the flour , the rest of the cocoa & end with the flour mixture. Scrape the sides & the bottom of the mixing bowl to be sure to blend everything well.  Pour cake batter into a greased & floured 9x13 baking dish. Bake in a preheated 350 degree oven 38 to 40 minutes or until cake test done, test with a toothpick, it should come out with no wet batter. Once baked let cool while you mix up the peanut butter sticky part.

PEANUT BUTTER STICKY FILLING:
1 Cup Flour
3/4 Cup Brown Sugar
1/4 TSP Salt
Stir all together in a deep sauce pan. 
Now cut in 1 TBS Shortening to make fine crumbs
Add 1 Cup Corn Syrup & 1 TSP Vanilla. Stir in 1&3/4 Cups Peanut Butter, Stir well. In a deep bowl place 1 Cup Hot Water & stir in 1 TSP Baking Soda, stir. Beat 1 Egg & stir that into the peanut butter mixture. Now slowly whisk or using a heavy spoon beat in the hot water. Stir well, Cook over medium high heat stirring the entire time. Cook until thick & bubbly the mixture goes from a creamy look to a clear look. Their will be little lumps that is what you want. Once thick & bubbly remove from stove. Once cake has been removed from the oven let it cool for 20 minutes then spread the peanut butter mixture over the cake & let cool completely! Once everything is cool make the following frosting. I put the cake in the freezer for about 1 hour so the peanut butter sticky part is form enough to spread with frosting. As soon as the frosting is ready I remove the cake from the freezer & spread it immediately. 

FROSTING:
2 Cups Melting Chocolate, I use Wilburs Wafers, chocolate chips work too!
4 TBS Butter Softened
2 Cups Powdered Sugar
1 TSP Vanilla
Dash of Salt
 Milk enough to smooth to spreading consistency.
Melt chocolate in a double boiler, beat in 1/2 of the powdered sugar then beat in the butter, vanilla & salt. Then beat in the rest of the sugar & add just enough milk to be soft enough to spread about 1 TBS or so. If you make it to soft add more sugar. Spread of the Peanut Butter Sticky layer. THIS IS DECADENT, SO RICH, SO CHOCOLATY & THE PEANUT BUTTER FILLING IS JUST TO GOOD TO DESCRIBE!

                                                                             

Thursday, August 17, 2017

My Blog Photos

Just a little note, all the photos on this blog are my own photos & exactly how the food looks! If someone gave me the photo I specify that it was not taken by me! Thank you, Judy

Judy's Foodies Fluffy Buttermilk Biscuits

                                                                         
Breakfast, Brunch, Lunch Dinner, Buttermilk Biscuits are great with any meal! Snacking & or Teas too!

2 Cups Flour
1 TBS Baking Powder
1/2 TSP Salt
2 TSP Sugar
1/4 Cup Shortening
3/4 Cup Buttermilk ( if you do not have Buttermilk take a slightly less than a 3/4 Cup Milk & add 1 TBS Lemon Juice, it works very well!
Stir all the dry together, cut the shortening in to make very fine crumbs. Now stir in the Buttermilk. Blend well & you may just use a fork or a spoon. Preheat oven to 450 degrees. With floured hands take a heaping TBS & I mean heaping, of dough & pat into biscuit shape. Place on a cookie sheet at least 2 inches apart from each other & bake 12 to 15 minutes. Biscuits should be brown on the top & the bottom. Check at 12 minutes! Makes 9 large biscuits! Slather with butter while hot or jelly, jam, honey or make a sandwich out of it with bacon, eggs, or ham, or cover it with sausage gravy ..... you got the idea! ENJOY!

Tuesday, August 15, 2017

Cinnamon & Sugar Pizza

                                                                         
CRISPY SWEET, great for breakfast, brunch or dessert!

CRUST:
3 Cups Bread Flour
1 TBS Sugar
1 Packet Yeast
1&1/3 Cup Cold Water
Stir all together & let sit for 10 minutes
Then add:
1TBS Vegetable Oil
1 TSP Salt
Stir well & let Rise until doubled. 
Now divide in 1/2. Place one half in a freezer zip lock bag & freeze for future use. The other 1/2 roll out on a lightly floured cookie sheet to make a large circular pizza with a nice crimped edge just like you would for cheese pizza crust. Over the crust spread 1 stick of melted butter. Now sprinkle over the butter a generous amount of sugar at least 1/3 cup. Over the sugar sprinkle at least 3 TBS of cinnamon. Now bake in a preheated 400 degree oven for about 15 to 20 minutes. Check for a nice brown crust! Once pizza is bubbling & browned remove from oven & let cool to warm. Now dollop & drizzle the following buttercream frosting.
BUTTERCREAM FROSTING:
1 Stick Butter Melted
2 to 3 cups Powdered Sugar
2 TSP Vanilla
Dash of Salt
Milk just enough to get the consistency you desire. Add more sugar if needed. Dollop & Drizzle with as  much as you wish! Slice & serve warm! 

DAMN GOOD CHOCOLATE CAKE!

                                                                       
DELICIOUSLY DARK CHOCOLATE!

2 Cups Sugar
2&1/2 Cups Flour
1/2 Cup Hershey's Special Dark Baking Cocoa
2 TSP Baking Soda
1/2 TSP Salt
Stir all together blending everything well.
Now beat in:
1 Cup Buttermilk
1 TSP Vanilla
2 Eggs
1 Cup Butter Melted
Beat well then add 1 Cup Hot very Hot Coffee. Beat! Batter is thin, that is what you want! Pour into a greased & floured 9x13 pan. Bake in a preheated 350 degree oven for 45 minutes, test cake by inserting a toothpick. No wet batter should be on the toothpick! If it comes out clean cake is done. Remove from oven & let cool. Frost with the following frosting
DAMN GOOD CHOCOLATE FROSTING:
1 Cup Butter Softened
3 Cups Powdered Sugar
Dash of Salt
1 TSP Vanilla
1/2 Cup Hershey's Special Dark Baking Cocoa
Milk
Beat sugar & butter together, slowly beat in cocoa, salt & vanilla. Beat in enough milk to get the spreading texture you are looking for. Add more sugar as needed! 

Wednesday, July 19, 2017

Cinnamon Roly Poly's

                                                                         
Make some of these out of leftover pie dough! But heck they are so good just whip up some pie dough & make a big batch!


Crust Ingredients
2 cups Flour 
1/4 tsp Salt
2 tsp. Sugar
2/3 cup COLD Butter
4 to 5 TBS. COLD WATER

Stir dry together cut in butter until you have fine crumbs. Add water & stir until it all combines to a light dough.

 Roll out into oblong shape as this as you can. Spread with melted butter use as much as you need to cover surface with a generous portion. Sprinkle liberally with sugar & cinnamon. Roll up & slice in 1 & 1/2 inch wide rolls. Bake sitting up in your pan. Sprinkle tops with sugar before baking. I usually bake these with the pie I am making ! Bake just until brown about 25 minutes. DELICIOUS & Old Fashioned treat!                          

Saturday, July 15, 2017

Chocolate Mint Sugar Cookies Made With Fresh Picked Mint

                                                                         
Delicious Chocolate Sugar Cookies with fresh mint. So yummy!If you do not have fresh mint substitute with 2 teaspoons of peppermint extract!
1 Cup Softened Butter
1 Cup Granulated Sugar
1 Cup Powdered Sugar
1 Cup Vegetable Oil
1 Cup Fresh Picked Mint Leaves

2 TBS Vegetable Oil
2 Large Eggs
2 TSP Vanilla + 2 TSP Peppermint Extract if you do not have the Fresh Mint Leaves
4 Cups Flour
1/2 Cup Cocoa I used Hershey Extra Dark Special
1 TSP Salt
1 TSP Baking Soda
1 TSP Cream Of Tartar
White Sanding Sugar

Beat the Butter fluffy then add the sugars & beat again. In a food processor puree the mint leaves that you washed & de-stemmed with the 2 TBS of Oil. Now add them & the 1 Cup Oil to the butter mixture. Beat in eggs & extract. Stir the remaining dry ingredients together & slowly beat them into the butter mixture. DO NOT CHILL THE DOUGH! Lightly spray your baking sheets & preheat oven to 375 degrees. Drop by tablespoon fulls onto prepared sheets. Lightly press down & pat with fingers to tidy the edges into circles, that is easy the dough responds quickly & does not stick to your fingers or a spoon. Now sprinkle with the sanding sugar as much as you like. Bake ten to 12 minutes, This makes 6 dozen big chocolate & minty delicious beautiful cookies!

Friday, July 14, 2017

Taco Stromboli

                                                                         
Taco Stromboli? Why not? Beans, Beef, Taco Seasonings, & of course Cheese all wrapped in Stromboli dough! It all adds up to DELICIOUS!
DOUGH:
3 Cups Bread Flour
2 TSP Sugar
1 Packet Yeast
1 & 1/3 Cups Ice Water
1 TSP Salt
1 TBS Oil
Stir flour, sugar, & yeast together. Add the water, stir & then let it sit for 10 minutes. Now add the salt & oil & work it through the dough. Now cover & let raise double. In a warm place this should take 1 hour. While dough is doubling make the Taco Filling.
TACO FILLING:
1 LB Very lean Ground Beef
1 Packet of your favorite Taco Seasoning
Water according to Taco Seasoning.
Brown the beef , add the seasoning & cook according to packet.
Now preheat oven to 450 degrees.
Roll out dough on a well floured baking sheet to a 10 by 14 rectangle. Take 1 16 OZ. Can of Refried Beans & spread that over 1/2 of the dough lengthwise. Now spread the meat over the beans. Now sprinkle 2 Cups Shredded Cheddar Cheese over the meat. Now fold the dough over lengthwise & seal the edge by crimping or folding under. Bake for 18 minutes! Remove from oven. On serving plates lay a bed of shredded lettuce & Tortilla Chips. Lay a slice of Stromboli on the lettuce bed & dollop with sour cream & Taco Sauce ! YUM! This serves four large servings or 6 serving like the picture above!
                                                                  
                                                                         

Saturday, June 24, 2017

Sticky Buns Extra Sticky!

                                                                       

A good sticky bun is sticky! A GREAT Sticky Bun is EXTRA STICKY!
This recipe makes 6 large Sticky Buns just double the recipe to make 12!

Dough:
1/2 Cup Scalded Milk, to scald bring milk almost to the boiling point!
1/2 Cup Warm Water NOT HOT!
1 Packet of Yeast
1/4 Cup Shortening
1/4 Cup Sugar
3/4 TSP Salt
1 Beaten Egg
3 & 1/2 Cups Flour
1 TSP Vanilla
Scald the milk & while it is hot pout it over the shortening, sugar, & salt that you have in a large deep bowl. Now dissolve yeast in the warm water. Let sit until cooled. Now add the beaten egg & vanilla. Once the milk mixture is at room temperature add the yeast mixture & stir well. Now add the flour & stir well no mixer needed just stir very well. If dough is wet add just enough flour to get a workable but NOT DRY dough. Knead lightly then spray with baking spray the bowl you used or oil it & put the dough back in the bowl & cover with a clean towel. Let rise until doubled in size it should take about 2 hours.  Once doubled do the following:
Roll the dough out on a lightly floured surface. Make a rectangle about 18 inches long 8 inches wide. Spread dough evenly with 4 TBS melted butter, 1 TBS Cinnamon. Roll up like a jelly roll & cut into 6 large slices. Lay them flat on your floured surface & let them double.
Now make the Sticky Syrup.
STICKY SYRUP:
1 Cup Brown Sugar
3/4 Cup Water
2 TBS Butter
Dash of Salt
1 TSP Vanilla
OPTIONAL, Once syrup is in the pan you made add any of the following, 1& 1/2 Cup large chopped Pecans, Walnuts, & or Raisins! I made my plain but I love Pecan Nut Sticky Buns too! If you add nuts or raisins they go on top of the syrup & then the dough on top of the nuts! 
Stir all together in a deep saucepan & bring to a full rolling boil stir the entire time. Let boil about 5 minutes then set aside to cool. Once your buns have double do the following.
Preheat oven to 375 degrees. Pour syrup in the bottom of a 9x13 pan. Gently using a spatula lay each slice cut side down so they are flat into the syrup. Leave room between each roll. Bake for 2 minutes in the oven. Then, remove from the oven & let cool in the pan for 20 minutes before dumping them out on a clean flat surface. Serve lightly warm or room temperature. LANCASTER COUNTY PA DUTCH GOODNESS RIGHT THERE!

Monday, June 19, 2017

Black Raspberry Cinnamon Flop

                                                                         

Bursting with plump juicy black raspberries, this cake will please any berry lover!
1& 1/2 Cups Flour
3/4 Cup Sugar
2&1/2 TSP Baking Powder
1/2 TSP Salt
1/4 Cup Shortening
1 Egg beaten
1 Cup Milk
2 TSP Vanilla
1 Pint Black Raspberries washed
Stir all the dry ingredients together. Now cut in the shortening until you have fine crumbs. Stir the beaten egg, milk, & vanilla all together & then dump into the dry ingredients. Stir until mixed well, batter will be slightly lumpy & that just fine, no worries! Spray a deep 9 or 10 inch pan with baking spray & then flour the pan. Pour batter into the pan. Sprinkle the berries over the batter. 
Now mix 1/2 Cup sugar with 1/2 Cup brown sugar mix well & then sprinkle that over the berries. Dot the top evenly with 6 TBS of Butter cut into small pieces. Now sprinkle well with 2 TSP Cinnamon. Bake in a preheated 350 degree oven for 35 to 45 minutes until batter is set.  Remove from oven & let cool until warm & serve with vanilla ice cream if desired. Or serve cold either way this is an amazing cake! ENJOY YOUR BLACK RASPBERRIES!

Saturday, June 17, 2017

Oriental Noodle Bowl Soup!

                                                                         
FAST & YUMMY!

1 Boneless Skinless Chicken Breast
1 Onion Chopped
2 Ribs Celery sliced
1 TBS Chopped Garlic
1 Bag Birds Eye Frozen Oriental Vegetables
1 16 oz.Can Chicken Broth
1/4 Head of Cabbage Shredded
1 Cup Sliced Mushrooms
8 Cups Water
1/4 Cup Soy Sauce
2 TBS Worcestershire Sauce
12 OZ. Oriental Rice Noodle or Lo'mein noodles

Simmer Chicken in water for about 20 minutes, remove, cool & dice. Meanwhile back in the pot add the onion, celery, & garlic. Simmer 5 minutes. Now add the frozen vegetables, shredded cabbage, noodles, chicken that you diced, & the sauces. Simmer & cook checking often stirring with each checkup & cook about 10 minutes or until the noodles are tender. DISH UP! DELICIOUS! Serves 6

Thursday, June 8, 2017

The Devil Made me do it M&M Brownies!

                                                                         
More of these sinful brownies but this time with M&M's & in a smaller batch. Just double this recipe for a 9x13 sized pan!

3/4 Cup Butter
1&1/3 Cup Sugar
2 Large Eggs, or 3 Medium Eggs
2 TSP. Vanilla
1/4 TSP Salt
1 Cup Flour
1/2 Cup Hershey's Extra Dark Baking Cocoa, you may use regular Cocoa if you do want this intense chocolate.
1 Heaping Cup of M&M's
Soften the butter, beat in the sugar then beat in the eggs & vanilla. Now add all the dry ingredients EXCEPT the M&M's. Beat well. Now gently fold in the M&M's. Spray an 8 inch square pan or a 9 inch pie pan. Smooth the batter into the pan. Bake in a preheated 350 degree oven for 30 to 35 minutes. Do NOT over bake, batter should be puffed up but a toothpick will test with moist but not wet batter sticking to it. These are DENSE MOIST BROWNIES! If you LOVE FROSTING & you know I do frost with the following frosting once brownies have cooled.

FROSTING:
4 TBS Butter
1&1/4 Cup Melting Chocolate, I used Wilbur's Melting Wafers Milk Chocolate
Dash of Salt
1 TSP Vanilla
1 Heaping Cup of Powdered Sugar
Milk just enough to smooth frosting mine took about 2 TBS!
Melt Chocolate & butter together in microwave, I used melt setting. Once melted stir together until smooth. Now add salt & vanilla & stir. Add sugar & stir. Now add enough milk to get a spreading consistency.  YUMMY!  ENJOY!

Monday, June 5, 2017

Therapeutic Thymes & Judy's Foodies

                                                                       
Recipes For Judy's Foodies is page 37! For Summer of 2017!

Saturday, June 3, 2017

Look for Judy's Foodies!

                                                                         
Look for Recipes For Judys Foodies in the local magazine "Therapeutic Thymes" Lancaster Pa! Summer 2017 edition! 

Sunday, April 16, 2017

Strawberry YUM Cupcakes

                                                                           
Beautiful whimsical Strawberry Cupcakes

Tender soft & blushing pink inside with Cream Cheese & Marshmallow Frosting!
CUPCAKE BATTER:
1/2 Cup Shortening
1 &1/2 Cups Sugar
2 Eggs
1 TSP Vanilla
1 Cup Plain Yogurt
2 &1/4 Cups Flour
1 TSP Salt
2 & 1/2 TSP Baking Powder
1 Cup of Crushed Strawberries & their juice to make the 1 Cup.

Cream the shortening, add the sugar & beat until fluffy. Add the vanilla & the eggs. Now stir all the dry ingredients together. Add alternately with the yogurt beating well between each rotation. Once all has been added now add the crushed berries with their juice & beat well. Line your cupcake pan with cupcake liners & spoon in the batter. You should have 18 cupcakes. Bake in a preheated 350 degree oven for about 20 minutes, Check at 18 minutes if cupcakes test done remove from oven. Do not stop baking until tester pulls out with only crumb no wet batter. Let cupcakes cool in the pans for 5 minutes & then gently remove. I had to release the cupcakes by gently running a knife around the top edge but they easily popped out. Let cool completely before you frost.
FROSTING:
8 Ounces Cream Cheese Softened
2 TSP Vanilla
Dash of Salt
4 Cups more or less of Powdered Sugar
2 Cups Marshmallow Fluff

Beat Cream Cheese, add salt & vanilla & beat again. Now add 1/2 of the sugar & beat. Add the marshmallow fluff & beat. Now add enough powdered sugar to get the texture you desire. If you happen to get the frosting to stiff just add enough milk to soften but my ratio was exactly what I wanted! Now frost your cooled cupcakes & pop a single berry that has been washed & dried with stem removed into the center of each cupcake! Keep chilled but before serving allow cupcakes to come up to room temperature! ENJOY! These are great strawberry flavor & tender cupcake texture. The frosting is amazing!
 

Saturday, April 15, 2017

Cindy Gee Color Me!

                                                                       

Wednesday, March 15, 2017

Marble Cake A Cheaters Version!

                                                                         


This is a delicious Marble Cake! So moist, full of flavor & passes as a you made it from scratch cake!

1 Betty Crocker Super Moist Yellow Cake Mix
1, 3.4 oz. Jello Instant Pudding Mix
1/2 Cup Vegetable Oil
3 Eggs
1 Cup Yogurt Plain
2 TBS Cocoa Powder I use Hershey's Extra Dark
Preheat oven to 350 degrees & grease & flour 2, 9 inch cake rounds. Mix cake according to package but instead of water use the yogurt, spoon batter into pans evenly, reserving 1&1/2 cups of batter in the bowl. In the reserved batter whisk in the cocoa powder. Mix well, then dollop tablespoon full on top of your batter in the cake pans. Use a butter knife to swirl the batter for the marbling effect. Do not touch the bottom of the pans as you do this! Bake for 25 minutes or until cake test done! Let cool in the pans for 10 minutes & then dump out on a clean flat surface. Let cool completely before you frost. 
FROSTING:
8 Tablespoons Butter Softened
6 Cups Powdered Sugar
Dash of Salt
2 TSP Vanilla
Milk enough for the consistency you desire, I used about  1/2 Cup a little at time stop when you get the right spread-ability!
Frost the cake. Then I melted 1 & 1/2 Cups of Chocolate Chips with 1 Tsp Shortening over a double boiler, once melted & spooned & drizzled the chocolate over the top of the cake & down the sides. Shake sprinkles over everything if desired. A GREAT CAKE!

Friday, March 3, 2017

Homemade Dog Food Judy's Foodies Style!

                                                                       
Homemade with good healthy ingredients so your dog may live a healthy & longer life. I started making dog food when my Golden Retriever became allergic to corn. He lived to be 2 weeks short from his 14th birthday. I then took in a rescued German Shepherd. She kept getting crystals in her urine. After 6 months of vet bills & a sick dog I started making her food too. She was severely abused her first year of life . I got her in her 3rd year. She was 70 lbs & small. One year later after being on this food she grew tall, never had crystals again & weighed a very healthy 110 lbs. The vet could not get over the difference in her. I have two rescued dogs now & they love this food.


3 LBS of Meat I use ground beef, ground turkey, or chicken. I switch it up so they do not get bored
3 LBS Raw Brown Rice
4 Cups Groats
1 Cup Ground Flax
1 LB Pearled Barley
3 LBS Vegetables, I do 1 pound of each using different vegetables. I use mixed vegetables, green beans, peas, peas & carrots, chopped spinach, shredded zucchini sometimes broccoli, sweet potato, pumpkin, & parsley.
32 Ounces of Broth be sure it does not have any celery or onion just a plain meat broth.
4 to 6 Cups Rolled Oats
Water
In my big deep electric roaster I brown the meat using coconut oil about 1 tablespoon of the oil. Now add the broth, the rice, groats, barley & if using sweet potatoes or yams add those cut into chunks,& enough water to cover about 2 inches over the mixture. Cover & cook on highest temperature for about 2 hours stirring now & then & checking on cooking process.  Once the rice, barley & groats are tender & plump and potatoes are soft, add the oatmeal & frozen vegetables. Add more water if needed. Cover & cook until mixture is nice & thick like the picture above. Divide into storage containers or gallon freezer bags. I keep enough for four days in my frig & freeze the rest. This feed my two fifty pound dogs for seven days. I feed them each about 2 & 1/2 Cups. This batch actually had steak for the meat, mixed vegetables, shredded zucchini, & pumpkin in it. 
                                                                           
 




 

Monday, February 20, 2017

S'MORE PIE Judys Foodies style!

                                                                         
OH BOY S'MORE PIE! Homemade graham cracker crust, luscious, rich, chocolate, heavenly, & silky smooth filling topped with toasted marshmallows!
What can I say it tastes just like a S'more!


CRUST:
2 & 1/2 Cups Graham Cracker Crumbs
1 TBS Sugar
4 TBS Melted Butter
Stir this all together & press in a deep 10 inch pie pan. Bake in a preheated 350 degree oven for 10 minutes. Remove & let crust cool as you make that amazing chocolate filling.
                                                                              

CHOCOLATE FILLING:
1 Cup Flour
3/4 Cup Brown Sugar
1/4 TSP Salt
Stir together & then cut in 1 TBS Shortening until you have fine crumbs. Now take out 3/4 cup of the crumbs & keep for future pie baking, I pop them in a zip lock bag & freeze them
Place the remaining mixture in a deep heavy saucepan. Add the following,
1 Cup Corn Syrup
2 TSP Vanilla
6 Ounces of Unsweetened Baking Chocolate
1 TSP Baling Soda
1 Cup Hot Water 
Stir until chocolate begins to melt. Now stir in 1 beaten egg & mix. Turn on the heat to medium high heat & stir with a whisk vigorously whisk & cook. Keep doing this as mixture bubbles turn heat down to medium & continue to cook until mixture looks like this
                                                                       
 

                                                                                   

 You want thick glossy chocolate goo! It is amazing! Cook until you get this! Spoon into your crust & let cool a little about a half hour.
Now arrange your marshmallows on top of the filling & broil in the oven watching the whole time. Pull pie out as soon as the marshmallows are toasted! DO NOT LET THEM BURN!