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 consistency. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!



 

Monday, July 30, 2018

My Moms' Goody Goulash

                                                                         

This was always one of my favorite meals as a child & is now one of my comfort foods. The plus is it is easy, fast & cheap to make. I mix up the type of ground meat to give it a different flare each time I make it. You can use many options for the add ins too! Kids & adults will love my Moms' Goody Goulash!
1&1/2 Pounds Ground Burger, or Ground Turkey, or Ground White Meat Chicken which is what I used in this, or Loose Sausage that could be Sweet Italian, Hot Italian or just Country Style Loose Sausage!
1 Onion Chopped
1 Rib of Celery Chopped & this adds great flavor & texture I highly recommend you do not leave it out of the recipe
Chopped Green Pepper is an Option I would use 1 whole pepper
1 Cup Chopped Mushrooms is an option
1/2 Box Elbow Macaroni cooked per package directions, I cook a whole box  use 1/2 for this recipe & 1/2 for Macaroni Salad or Pasta Salad.
32 Ounces of your Favorite Jar Sauce, I use Prego Chunky Garden Harvest Pasta Sauce
2 Cups Pizza Cheese Shredded or use you favorite cheese!
Brown the meat with the chopped vegetables, drain if needed. Now stir in the cooked elbow macaroni & the sauce. Cook & stir until hot & bubbling. Cover the top with the 2 cups of cheese & let it melt. Dish up! Serves 6 large servings!

Holy Cow Cake as per Genius Kitchen

This is my version with the Chocolate & Caramel Sauce Drizzles!
                                                                       
My daughter saw this cake from Genius Kitchen & requested for me to make it for her birthday! I was happy to oblige! Chocolate cake with caramel, cream cheese, whipped topping & Butterfingers, what is not to love! It was a huge success & I mean huge! The kid & I both dished up pieces this big but could only eat about 1/2 of it. This cake is so rich & filling you only need pieces about 1/2 of the size we took! But it was fun trying to eat all of it! You will love this cake!
1, 18 ounce Devils Food Cake mix, I could not find one this size so I used the 15 ounce cake mix & added 5 TBS flour + 1 TBS Cocoa to make up the difference as per the tip on Genius Kitchen except they said all flour but more chocolate never hurt & it didn't!


1&1/3 Cups Water
1/2 Cup Vegetable Oil
3 Large Eggs
Mix according to package directions except use the above ingredients, Spray a 9x13 inch pan with baking spray. Pour in cake mix & bake in a preheated oven for 30 to 35 minutes. Remove from oven poke holes in the cake & pour over the cake the following while still warm!
14 Ounces of Sweetened Condenses Milk + 8 Ounces of Caramel Topping. I could only find a 12 Ounce jar & I used all of it, it was just fine!
Now chill the cake.
Once chilled at least 2 hours but overnight works, crush up Butterfingers candy bars enough to make about 2 cups. The original recipe calls for 1 cup crushed Butterfingers but more chocolate is better in my book! Helpful tip, refrigerate the Butterfingers if it is a hot day, that way they crush instead of smoosh! I froze mine that worked great except they were harder to crush, but they definitely crushed nicely! Now sprinkle 1/2 of the crushed Butterfingers over the top of the cake. Cover the top with the following,

8 Ounces of beaten softened cream cheese, & 1 teaspoon of vanilla once beaten beat  in to the mixture,  12 ounces of thawed frozen whipped topping  also known as Cool Whip! I had to buy the larger tub my grocer did not have the 12 ounce tubs, DARN! NOT! I just used the rest as I will tell you!
Now spread the leftover Cool Whip over the cream cheese mixture, Now sprinkle the rest of the crushed Butterfingers & refrigerate another 2 hours at least! 
                                                                      

This cake is suppose to serve 20 servings & I thought HA, sure it does, that is sarcasm folks! So Jen & I served up the nice big pieces you see in the first picture, HOLY COW, we could not finish or servings. This is a rich, dense, wet wonderful cake but after 2 bites you think WOW I think I am full. This takes "that sinking feeling" to a whole new level. PS: my caramel topping that I added to the mixture that you pour over the cake, the 4 extra tablespoons that I added to that step, I wish I had saved it & drizzled it over the top of the cake & some chocolate drizzle would have been extra goodness too. But on its' own this cake is a winner! 


                                                                            
                                                                           

Saturday, July 21, 2018

Best & Easiest Crock-Pot Chili EVER!

                                                                           
THis is the easiest chili you will ever make & boy, is it delicious! This is a picture with ingredients just combined in the crock-pot. It will cook on low for a good 6 hours! Serve over rice, noodles, we love mashed potatoes with this ladled over or use it over baked potatoes & top with cheese & a dollop of sour cream! Wait until you see how easy it is & then once you taste this chili, it will become a family favorite!
1&1/2 Pound to 2 Pounds of Ground Beef or Turkey Burger
1 Large Onion Chopped
1, 24 Ounce Jar of Chili's Salsa or use your favorite.
1, 40 Ounce Can of Kidney Beans I use Light Red Beans,
Chili Powder To Taste
Parsley Chopped 2 TBS or use Cilantro if you like.
Anything else you like to add for heat, feel free, my palate is pretty tame so I go with mild heat.
Brown Burger, drain, put everything in the crock-pot & cook on low 6 hours! DIG IN! Makes 6 large servings