Chocolate Covered Pretzels for Valentines Day Lovers!

                                                                          


1 lb Pretzels
2 Bags Milk Chocolate Chips
1 Bag Semi Sweet Chocolate Chips
1 Bar Bakers White Chocolate
Sanding Sugars, Sprinkles, Coconut

Melt chocolate in crockpots then keep on warm as you work with the chocolate. Using a long bamboo skewer & or forks dip one pretzel at a time into the chocolate. I dipped into the milk chocolate. Then lay pretzel on wax paper. Drizzle top of pretzel with dark & white chocolate. I only used dark chocolate this time. Now sprinkle with any combo of decorations that you have chosen. Let pretzels cool & harden. Store in airtight containers with layers of wax paper between each layer. Store in a cool place where they will not get to warm! These will keep for 2 or 3 weeks ! Happy Valentines Day !

Chocolate Covered Strawberries for Valentines Day

  Pretty in Pink Valentines day strawberries! Choose large Red Firm berries for coating! I used Milk Chocolate, Dark Chocolate, and White Chocolate. Sanding Sugars of Hot Pink, White, and Light Pink plus I used Coconut and Chocolate Sprinkles too! Have fun be as fancy or as tacky as you like after all Valentines Day is everything from Romantic to Cheesy so decorate your berries to suit your mood! Have a Happy Valentines Day with your loved ones!

                                                                           
1 Quart Fresh Strawberries ( washed & dried)
1 Bag Milk Chocolate Chips

1 Bag Semi Sweet Chips                                                                 
1 Bar of Bakers White Chocolate
Sanding Sugar & Sprinkles, or coconut, your choice
I melt my chocolate in my crockpot & keep the pot on warm while working with the chocolate. You will have to stir the chocolate now & then to keep the chocolate smooth. If you do not have enough crockpots place the chocolate in a double boiler and melt it over hot water. One small saucepan placed in a larger saucepan with water in the large pan about 1/2 full of water. I used a long bamboo skewer and inserted it into the top part of the strawberry at the stem. Insert about 1/2 into the berry. Dip tip of berry into the chocolate inserting berry about 3/4 of the way down in the chocolate. Leave some red & all of the green leaves and stem uncoated.  Lift berry out of the chocolate and twirl to remove excess chocolate. With a spoon drizzle some of the dark chocolate or some of the white. Be creative and mix the order up. Dip some in white chocolate & drizzle with milk  chocolate or semi sweet. Now dip berry into the decorations that you have chosen. Lay on wax paper to cool & set. Once chocolate has hardened place in an airtight container & refrigerate ! These are best same or next day & will not keep very long but that is just fine because these will be eaten in no time ! 

                                                    

Hello Israel !

HELLO ISRAEL ! Today is the first I have had any visitors from your country! Welcome to Judys Foodies as my 36th country! HAPPY BAKING & COOKING !

Hello Fellow Foodies!

Judys Foodies is thinking VALENTINES DAY! So sometime between today & tomorrow look for Chocolate Covered Strawberries a quick & easy temptation to present to your SWEETHEART! I think I will also make a crispy sugar cookie with pink sugar just because they are delicious and pretty. You might want to make those for your children's Valentines Day ! I am also thinking about mixing up some Chicken Croquettes with the leftover Chicken Pot Roast. YUMMY ! No worries I WILL be BLOGGING soon! Have a wonderful day ! Judy

What is up in Judys Foodies Kitchen Tonight?

                                                                    
What is up? Well let me tell you ! Tonight I am making a batch of my Homemade Peanut butter & then a big batch of my Crazy Mixed Up Oatmeal ! Both recipes are on this blog. I eat my Peanut Butter almost everyday. Crazy Mixed Up Oatmeal is so good on cold days & we have had quite a few FROSTY mornings. For those who have asked how can I make all this food & stay the size I am, this is the clue! I eat my Peanut Butter about 2 teaspoons spread on 12 Grain Toasted Bread with a Hot Tea for my breakfast .The days I have my Oatmeal I get to have my Peanut butter too because it is in the Oatmeal! Lunch is about 5 or 6 hours later & I usually eat my Yogurt with Flax & Fruit, recipe on this blog, and I have another piece of fruit with it along with another Hot Tea. Supper is something I have whipped up for the Blog one serving only and dessert. I LOVE dessert. Not a HUGE dessert but I do eat it. Now I may switch this up a bit for instance the donut days I will eat one , a super light lunch of maybe just yogurt, or just fruit and a small dinner. No dessert on those days because my day began with a dessert! This works for me + my job is 40 hours per week and has me on my feet and moving for 8 hours! No deprivation for me but moderation is my key. When I see I have gained a little, like now after the holidays, sigh, I move a little more, drink more water and horror of horrors, cut out dessert. You may have your cake and eat it too just not everyday! Thanks for the questions FOODIES and PLEASE keep them coming! Comment and leave suggestions anytime! Love, Judy of Judys Foodies!

Chicken Pot Roast with Root Vegetables in a Honey Vinegar Baste

  Pot Roast has always been one of my favorite meals but I am now allergic to beef. So to make the best of a situation I make Chicken Pot Roast. This one has a nice vinegar & honey baste to give it an extra boost in flavor! It adds something nice to the meat and vegetables. The sauce is delicious spooned over the meat or vegetables or you may make gravy . Whichever you choose you can not lose! Supper is on !

1  Roasting Chicken between 6 & 7 LBS.
1 Onion for inside the bird. 
1 TSP Minced Garlic for inside the bird.   ;


For The Baste     
1/2 Cup Vinegar ( White) I do not like Balsamic Vinegar so I do not use it.
1/4 Cup Olive Oil
1/4 Cup Ketchup
2 TBS Honey
1 TBS Parsley                
2 TSP Minced Garlic     
1 TSP Onion Powder   
1 TSP Paprika  
1 TSP Salt
Place Everything in a saucepan & bring to a boil. Turn off heat & let sit at room temperature . This will be used to baste your chicken during the roasting process.

                                                                         
Clean the chicken thoroughly then place in a deep roasting pan that has a lid or cover the pan with foil for roasting. Place the onion & garlic inside the cavity & then truss up the chicken as you choose to do. Baste with about 1/2 of the basting sauce. Cover & roast 1 hour at 350 degrees. Baste again at the 1/2 hour mark.
ROOT VEGETABLES:
6 Potatoes peeled & halved  
1 Cup Baby Carrots
3 Onions Peeled & Quartered
Lay the vegetables around the chicken that has roasted for 1 hour. Baste again this time over the chicken & all the vegetables. Roast 1/2 hour uncovered then baste again. Cover and roast another 1/2 hour. Baste with the last of the basting sauce. Let this roast uncovered until done. Roast about 2 & 1/2 hours. Remove from oven & serve ! This is so nice for a family dinner. Today I served this with creamed corn & multi-grain dinner rolls. Other choices for root vegetables would be, yams or sweet potatoes, parsnips or turnips and you could add celery if you like. ENJOY!

                                                                           

Powdered Chocolate Mini Donuts!

                                                                         

2 Cups Flour
1/2 Cup Cocoa
1/3 Cup Sugar
1/4 TSP Salt
3/4 TSP Baking Soda dissolved in 1/2 Cup Buttermilk
4 TBS Melted Butter
1 Beaten Large Egg
1 TSP Vanilla
1 Cup Plain Yogurt
Powdered Sugar for coating donuts! About 2 Cups give or take!

                                                                           
Stir all dry ingredients  together except the baking soda. Add the wet & stir well until combined. Dough will be thick. Spray a 12 well donut pan OR a 12 well cupcake pan, you will have holeless donuts & there is NOTHING WRONG with that ! Spoon about 3 heaping teaspoons of dough into each well. You will end up with exactly 12 donuts. Now you are thinking THESE ARE NOT MINI DONUTS! Well compared to my other 6 donut recipes , THESE ARE MINI'S ! Bake in a 325 Degree oven for about 15 to 18 minutes until donuts spring back to the touch & a toothpick inserted comes out clean. Let cool for 3 minutes in the pan , then dump out & let them cool completely. Put powdered sugar into a large plastic bag OR a large bowl. Put one donut at a time into the sugar & shake the bag or turn the donut over in the bowl to coat completely. SERVE !

For Variety:
Stir in 1/2 Cup Chocolate Chips or
Stir in 1/2 Cup Coconut or
Stir in 1/2 Cup Chopped Nuts or
Stir in 1/2 Cup Mini baking M&Ms
I really does not matter what you would like to add to the batter for stir ins. I have come to the conclusion that you could add just about anything you like to a cake, cookie or donut batter & the results would be wonderful! So be creative as you like but watch adding anything wet as it could change the dough to much for proper baking. 

                                                                             

Endevours For Today !

Today I will be blogging a NEW Donut, yes another donut, only because they are so much FUN to make & EAT! This time they will be Chocolate Mini Donuts with Powdered Sugar! 

For my main course idea, Chicken Pot Roast ! A delightful Roasted Chicken with a Honey, Herb, And Vinegar Baste. The Chicken is surrounded by root vegetables to make a lovely one pot meal ! Everything marinates in the juices enhanced by the baste & ends up packed with flavor and is so moist. Your family will love this easy rustic Sunday supper!

                                                                               

Chicken Pot Pie made fresh & Homemade EXCEPT for the secret ingredient! Are you ready? Ok, here is the secret, PEROGIES !!! Potato & Onion Perogies ! This TWIST on Chicken Pot Pie is so AWESOME! the mashed potato filling of the perogies adds a whole other layer of flavor & texture of SUMPTUOUSNESS to an old fashioned Lancaster, Pa FAVORITE! Check out new ideas at the bottom of this recipe it is TERRIFIC!                                                     



I can not claim this idea but I wish I could ! My friend Kathy Cooper gave me this idea from her brother. I used my very own Chicken Pot Pie except for his secret ingredient. My Oh My !!! This is even better than HOMEMADE Chicken Pot Pie & I ALWAYS made my own dough until I tried this for my Chicken Pot Pie. Try this & you will NEVER go back to rolling out your own dough & you will NEVER, EVER use those horrible bought pot pie bows noodles. This I promise! Here in Lancaster County, PA our Chicken Pot Pie is not a pretty pie crust stuffed with chicken, potatoes, vegetables, & gravy. No it isn't. That is Chicken Pie. Chicken Pot Pie is a large cooking pot filled with chicken pulled off the bone, swimming in gravy that is loaded with potatoes, carrots, onions, celery, maybe peas, & then big squares of pot pie dough, that are soft yummy squares. In this recipe instead of mixing up dough, rolling out dough, cutting dough & dropping the dough into your boiling pot, you just do the following SURPRISE & it is BETTER than those most yummy squares of dough! Try it & let me know what you think !! For original Amish dough leave out the perogies & follow the dough instructions that I highlighted in pink!

4 Large Chicken Thighs or 2 Thighs & 1 Large Chicken Breast ( For a large batch cook off one chicken)

6 Medium Potatoes peeled & cut in half ( For large batch use 12 )

2 Large Carrots, (6 or more for Large batch) peeled & cut into 2 inch lengths

2 Ribs of Celery cut in 1/2 slices on the diagonal ( 4 Ribs for large batch)

2 Onions Peeled & cut into large dice ( use 4 for large batch)

1 TBS Parsley chopped or dried flakes ( 3 TBS for large batch)

1 Bag of Potato & Onion Perogies 13 oz bag ( use 5 for large batch) 12 Perogies are in a bag so IF you need more than 3 Perogies for your hungry crew just use more bags. This is a stomach filling dish & we find 1 bag is just right but go ahead & knock yourself out with as many Perogies as you need!

Optional 1 cup Frozen Peas or Lima Beans ( not traditional but good!) I used peas.

1 TBS Cornstarch dissolved into 1 Cup Cold Water

Cook chicken in lightly salted water that covers the chicken 2 inches above the chicken. Cook until done. Remove chicken & let cool. Meanwhile in boiling chicken broth that you just removed the chicken from add the onion,celery,carrots & potatoes. Boil until carrots & potatoes are cooked fork tender. About 45 minutes. Check for being done with a long pronged fork. Add parsley & perogies . Cook on the boil. While this is cooking remove meat from the bones & add to the pot. Stir every so often so perogies do not stick. Cook about 1/2 hour.  If Pot Pie needs thickened up slowly stir in your cornstarch mixture. Cook & stir until thick like a nice thick gravy. Serve piping hot ! A small batch makes enough for 4 servings, large batch about 10 . This is a Lancaster County speciality and I would NEVER had dared to change my recipe until I tried this perogie method. SO GLAD I DID & I am HAPPY to now share it with you! THANK YOU KATHY COOPER! This is usually served up in Lancaster with coleslaw or pickled beets both on this blog. applesauce is a nice touch for a side dish too! You might want a nice dinner roll or biscuit also on this blog. Vegetable sides are normally peas or lima beans unless you added them to the pot pie like I did.
Tonight I made this but used Boneless, Skinless Chicken Tenders, added a large can of Chicken Broth for flavor, used Cheese Perogies & left out the peas, just to switch this up & GLAD I DID! Now I have 2 recipes to pick from with this GREAT IDEA!
For the original Amish dough leave at the perogies & use this dough recipe below highlighted in pink!

DOUGH:
2 Cups Flour
1/2 TSP Salt 
3 Eggs beaten with 2 TBS Milk. 
Place flour & salt in a bowl. Make a well in the center. Pour all of the beaten egg & milk mixture in the well & use a spatula to incorporate the wet into the dry. You will have a stiff wet dough. Roll dough out on a well floured surface. Roll into a large rectangle about 1/4 inch thinness. Cut dough into squares & stir 5 or 6 pieces at a time into your pot that is simmering. Let cook until dough is fluffy & cooked through about 1/2 hour. Stir often so dough does not stick! 

Chicken Pot Pie Amish Style with a Twist! Or follow the traditional Amish Dough instructions highlighted in pink!

                                                                               

Chicken Pot Pie made fresh & Homemade EXCEPT for the secret ingredient! Are you ready? Ok, here is the secret, PEROGIES !!! Potato & Onion Perogies ! This TWIST on Chicken Pot Pie is so AWESOME! the mashed potato filling of the perogies adds a whole other layer of flavor & texture of SUMPTUOUSNESS to an old fashioned Lancaster, Pa FAVORITE! Check out new ideas at the bottom of this recipe it is TERRIFIC!                                                     



I can not claim this idea but I wish I could ! My friend Kathy Cooper gave me this idea from her brother. I used my very own Chicken Pot Pie except for his secret ingredient. My Oh My !!! This is even better than HOMEMADE Chicken Pot Pie & I ALWAYS made my own dough until I tried this for my Chicken Pot Pie. Try this & you will NEVER go back to rolling out your own dough & you will NEVER, EVER use those horrible bought pot pie bows noodles. This I promise! Here in Lancaster County, PA our Chicken Pot Pie is not a pretty pie crust stuffed with chicken, potatoes, vegetables, & gravy. No it isn't. That is Chicken Pie. Chicken Pot Pie is a large cooking pot filled with chicken pulled off the bone, swimming in gravy that is loaded with potatoes, carrots, onions, celery, maybe peas, & then big squares of pot pie dough, that are soft yummy squares. In this recipe instead of mixing up dough, rolling out dough, cutting dough & dropping the dough into your boiling pot, you just do the following SURPRISE & it is BETTER than those most yummy squares of dough! Try it & let me know what you think !! For original Amish dough leave out the perogies & follow the dough instructions that I highlighted in pink!

4 Large Chicken Thighs or 2 Thighs & 1 Large Chicken Breast ( For a large batch cook off one chicken)

6 Medium Potatoes peeled & cut in half ( For large batch use 12 )

2 Large Carrots, (6 or more for Large batch) peeled & cut into 2 inch lengths

2 Ribs of Celery cut in 1/2 slices on the diagonal ( 4 Ribs for large batch)

2 Onions Peeled & cut into large dice ( use 4 for large batch)

1 TBS Parsley chopped or dried flakes ( 3 TBS for large batch)

1 Bag of Potato & Onion Perogies 13 oz bag ( use 5 for large batch) 12 Perogies are in a bag so IF you need more than 3 Perogies for your hungry crew just use more bags. This is a stomach filling dish & we find 1 bag is just right but go ahead & knock yourself out with as many Perogies as you need!

Optional 1 cup Frozen Peas or Lima Beans ( not traditional but good!) I used peas.

1 TBS Cornstarch dissolved into 1 Cup Cold Water

Cook chicken in lightly salted water that covers the chicken 2 inches above the chicken. Cook until done. Remove chicken & let cool. Meanwhile in boiling chicken broth that you just removed the chicken from add the onion,celery,carrots & potatoes. Boil until carrots & potatoes are cooked fork tender. About 45 minutes. Check for being done with a long pronged fork. Add parsley & perogies . Cook on the boil. While this is cooking remove meat from the bones & add to the pot. Stir every so often so perogies do not stick. Cook about 1/2 hour.  If Pot Pie needs thickened up slowly stir in your cornstarch mixture. Cook & stir until thick like a nice thick gravy. Serve piping hot ! A small batch makes enough for 4 servings, large batch about 10 . This is a Lancaster County speciality and I would NEVER had dared to change my recipe until I tried this perogie method. SO GLAD I DID & I am HAPPY to now share it with you! THANK YOU KATHY COOPER! This is usually served up in Lancaster with coleslaw or pickled beets both on this blog. applesauce is a nice touch for a side dish too! You might want a nice dinner roll or biscuit also on this blog. Vegetable sides are normally peas or lima beans unless you added them to the pot pie like I did.
Tonight I made this but used Boneless, Skinless Chicken Tenders, added a large can of Chicken Broth for flavor, used Cheese Perogies & left out the peas, just to switch this up & GLAD I DID! Now I have 2 recipes to pick from with this GREAT IDEA!
For the original Amish dough leave out the perogies & use this dough recipe below highlighted in pink!
DOUGH:
2 Cups Flour
1/2 TSP Salt 
3 Eggs beaten with 2 TBS Milk. 
Place flour & salt in a bowl. Make a well in the center. Pour all of the beaten egg & milk mixture in the well & use a spatula to incorporate the wet into the dry. You will have a stiff wet dough. Roll dough out on a well floured surface. Roll into a large rectangle about 1/4 inch thinness. Cut dough into squares & stir 5 or 6 pieces at a time into your pot that is simmering. Let cook until dough is fluffy & cooked through about 1/2 hour. Stir often so dough does not stick! 

Apple, Cinnamon, Pecan, and Yogurt Donuts!

WOW a donut packed with FLAVOR ! Moist LIGHT & wonderful warm or room temp! You will want to make these TRUST ME !

2 & 1/2 Cup Flour
1/3 Cup Sugar
3/4 TSP Baking Soda stirred into 1/2 Cup Buttermilk
1/4 TSP Salt
Dash of Nutmeg
1 TSP Cinnamon
1 Beaten Egg
4 TBS Melted Butter
1 Cup Plain Yogurt
1 Cup Chunky Applesauce

Stir all the dry ingredients together. Stir in the wet  & stir until combined. Spray a 6 well donut pan OR a 6 well cupcake pan. Mix up the following crumb topping & place it evenly divided between the 6 wells. Spoon in your dough & bake in a 325 degree oven, about 20 to 25 minutes until donuts spring back to the touch & test with a toothpick inserted if it comes out clean your donuts are done ! Top with the following glaze & serve warm or at room temp ! WOW!!!

Crumb Topping
1 Cup Flour
1/3 Cup Brown Sugar
1/4 Cup Granulated Sugar
Dash of Salt
1 TSP Cinnamon
1 Heaping TBS of Shortening
2/3 Cup Pecans Stirred after you get crumbs made.
Mix until you get fine crumbs, I just used a fork.  Once you have crumbs stir in nuts ( I used pecans but you could use walnut pieces or even oatmeal ) Now divide this mixture into the sprayed pans & spoon dough over the crumbs. bake as directed. Once baked let cool in pans 3 minutes & then dump out of pans, if any topping does not come out of your pan just spoon out of pan & spread over the top of the donuts. My first batch did not come freely out of the pan & I had to do this. as you can see it did not hurt the presentation of the donuts one bit ! STUFF HAPPENS when you bake just be creative & all is well ! Now once donuts are dumped make the following glaze & drizzle in large dollops over each donut. Serve !

GLAZE
2 Cups Powdered Sugar
1 TSP Vanilla
Dash of Salt
1 TBS Melted Butter
2 Heaping TBS of Yogurt
Stir together until you have a nice thick glaze. use more or less of the sugar & yogurt until you get the thickness of glaze you like. Drizzle in dollops over each donut. DIG IN !

                                                                         

New Donut Coming Tomorrow!

I have been invited to tea tomorrow & I have promised to bring some of my Homemade Baked Donuts! So I am going to attempt a, Yogurt, Apple, Cinnamon, Pecan, Crumb, with Vanilla Glaze, Baked Donuts Creation! Sounds like a MOUTHFUL doesn't it? I will post this tomorrow for sure ! YUMMMMM!

Bacon, Spinach Pie with a Parmesan Crust !

                                                                         

CRUST:
2 Cup Flour
1 Cup Parmesan Cheese Grated
Dash of Salt
1 TSP Parsley Flakes
1 TSP Garlic Powder
1/2 Cup + 3 TBS Butter (cold)
10 to 12 TBS Cold Water
Stir all dry ingredients together, Cut in butter until you have fine crumbs. Slowly add a little of the water at a time. Gently stirring only add enough water to get a moist dough that will come together. Roll out on a floured surface. Fit a deep 9" inch pan with crust. Crimp edges. Blind bake by lining crust loosely with foil. Fill about 1/2 way with raw rice or dry beans. Bake in preheated 350 degree oven for 10 minutes. Immediately  remove foil with rice. Save rice to use for future blind bakings! While crust cools a little mix up your filling.

FILLING:
8 oz. Cream Cheese softened
4 Eggs
16 oz. Small Curd Cottage Cheese
1/3 Cup Parmesan Cheese Grated
1 Small Onion Minced
1 TSP Garlic Minced
9 Pieces of Bacon Cooked Crisp & Crumbled
2 Cups Fresh Baby Spinach Leaves
Parmesan Cheese & Parsley to sprinkle over the top.

Cream the cream cheese, add eggs & beat. Add cottage cheese & 1/3 cup Parmesan plus the onion & garlic. Beat again. Fold in Spinach & Bacon crumbles. Spoon into blind baked pie shell. Sprinkle top with Parsley & Parmesan Cheese.  Bake 375 degrees for about 45 minutes. Serve hot with a good salad & hot bread .
Variations, lay sliced tomatoes over the filling then sprinkle with parsley & cheese. Instead of bacon use a good thin sliced diced ham.

       This is a soft cheesy serving of goodness. The spinach with the bacon & cheeses is the perfect combo! Make sure you blind bake the crust & be sure to bake the pie long enough to set up. If you take it to soon it will not serve up in a pretty slice , mine should have baked a little longer but I was HUNGRY! It is delicious no matter how it slices so no worries. Let the pie sit about 10 minutes before slicing into so the fillings is not splooshing out as you serve , like mine did in above picture! Below is a picture of the Parmesan Crackers that I made from the dough I had left from the pie crust. I suggest you make them they are crisp & tasty too! Just roll dough out  thin & cut out. Lay on a cookie sheet & sprinkle with sea salt. Bake 10 minutes or so at 375 degrees! ENJOY!                                                                                                               

                                                                              

Hello Foodies!

Hi Judys Foodies! I want to let you know that Judys Foodies just went into its' 35 country! HELLO SOUTH KOREA! I am goint to be making a Spinach, Bacon Cheese Tart later on Sunday! If it taste as good as I hope you will see the results! Remember to go into the Blog archive for many GREAT recipes! Happy Eating Judys Foodies!

Crabby Mac & Cheese or Tuna Noodle Same Recipe but you choose!

                                                                          

1/2 Lb Elbow Macaroni
1 Cup Frozen Peas
1 Onion Chopped
2 Celery Ribs Chopped Fine
1/4 Raw Carrot Curls ( using a potato peeler run it down the side of the carrot to make long this carrot slices) or just mince carrot fine to get a 1/4 cup
1/2 TSP Horse Radish ( I use from a jar)
1 TBS Prepared Yellow Mustard
1 TSP Minced Garlic
1 TBS Old Bay Crab Seasoning
1 LB White Crab Meat (preferred) but use what you wish OR you may use Canned Tuna for Tuna Noodle
4 TBS Butter
3 Heaping TBS Flour
4 Cups Milk
3 Cups Shredded Cheese ( I used mild cheddar)
1 TBS Parsley
1 Cup Bread Crumbs

Cook Macaroni according to package but during last minute of cooking add the frozen peas. Finish the cooking time & then drain noodles & peas. Set aside.
In the pot you cooked the noodles now melt your butter. add remaining veggies & the Horse Radish, Garlic, Old Bay & Parsley saute until celery is soft. Add the flour & stir. Stir in the milk & cook until thick. Stir in the mustard & cheese stir again until cheese melts & sauce is nice & smooth but thick. Turn off heat & stir in the macaroni, peas & crab. Spray a nice deep casserole dish. Preheat oven to 350 degrees. Spoon mixture into casserole. Spread bread crumbs over the top. Give the top of the crumbs a sprinkle of Old Bay & Parsley. Bake 45 Minutes until bubbling & crumbs are brown.  Serve with a nice salad & hot crusty bread ! As you can see from the picture our crusty bread was an everything bagel spread with butter & minced garlic then toasted crispy. I love these bagels & use them for breakfast, lunches & suppers! Casserole serves 6 people with hungry appetites!

                                                                        

Loaded Donuts!

               This has to be one of THE BEST things I have EVER eaten ! WOW, I tried these this morning after taking the donuts to work yesterday & got a lot of RAVE reviews! So I thought I would try them for myself. WHOOOO HOOO so happy that I did ! I love cinnamon buns with icing but I think I LOVE THESE MORE!

2 Cups Flour
1/3 Cup Sugar
3/4 TSP Baking Soda   
1/2 Cup Buttermilk   
1/4 TSP Salt
1 Beaten Egg
4 TBS Melted Butter
1 TSP Vanilla
1 Cup Plain Low-Fat Yogurt
1 Cup Mini Chocolate Chips ( I used Semi Sweet)
1/2 Cup Cinnamon Chips
1/4 Cup Brickle Bits
Stir the flour, sugar & salt together, add Baking Soda to the buttermilk & stir. Add all the wet to the dry & whisk together. Prepare a 6 well donut pan with cooking spray coating it liberally. Preheat oven to 325 degrees.

make the crumbs:
1&1/2 Cups Flour
Dash of Salt
2/3 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 TSP Cinnamon
2 TBS Shortening
Mix all dry ingredients together, cut in shortening until you have fine crumbs. Spread these evenly between the 6 wells of you donut pan. IF you do not have a donut pan I really suggest you get one I am having SO MUCH FUN WITH MINE !!! But you could use a large 6 well cupcake pan & pass these off as individual cakes & you could do that with all my baked donuts EXCEPT the raised glazed recipe I never tried it with that one.
Now spread the batter evenly between the 6 donut wells spreading out over the crumbs.  IF you do not want crumbs you could just skip that part of the recipe & leave the crumbs out of your recipe!

Now bake between 20 to 25 minutes until high puffy & spring back to the touch. Let cool in the pan 3 minutes & then dump them out.

As they cool a bit make the following glaze:
4 TBS Melted Butter
3 Cups Powdered Sugar
Dash of Salt
1 TSP Vanilla
Enough Milk to get a thick soft glaze ( about 4 TBS)
Stir all except the milk together. Now add the milk a little at a time until you get a thick soft glaze! Drizzle in thick dollops over the top of the slightly warm donuts ! Let the donuts cool another 10 minutes or so & serve ! SUCH A GREAT TREAT !

                                                                        



                                              

Vanilla Yogurt Baked Donuts 3 variations

                                                                          

   At the top of this picture are the Chocolate Chip Toffee Bits Donuts with Sprinkles. In the middle of the picture are the vanilla donuts with vanilla frosting. The two at the bottom are crumb topped donuts with vanilla glaze.  All are made from one batch of dough! Make 6 donuts with 3 different choices or make all 6 donuts the same way. You choose because that is to hard for me to decide !                                                     



2 Cups Flour
1/3 Cup Sugar
3/4 TSP Baking Soda
1/2 Cup Buttermilk
1/4 TSP Salt
Dash of Nutmeg
1 Beaten Egg
4 TBS Melted Butter
2 TSP Vanilla
1 Cup Plain Low-Fat Yogurt
Stir all dry ingredients together except baking soda. Stir the baking soda into the buttermilk. Add all of the wet ingredients into the dry. Using a whisk stir together until you have a smooth batter with just a few lumps. Prepare your donut  pan by spraying with a baking spray. Preheat oven to 325 degrees. Now for variety follow the following.

                                                                      
2 Vanilla Donuts just spoon two ample amounts of dough into 2 wells of your 6 well donut pan that you prepared with spray.

                                                   Vanilla Donut with Vanilla Frosting

                                                                                                               
For Crumb Topped Donuts
3 TBS Flour
2 TBS Brown Sugar
1 TBS Granulated Sugar
1 Heaping Teaspoon Shortening
Dash Cinnamon
Dash of Salt
Stir all dry together cut in shortening until you have crumbs. Place crumbs evenly in the bottom of 2 of the donut wells in your prepared donut pan.
                                                                                 

                                              Cinnamon Crumb Topped with Vanilla Glaze

                                                                                                                
For 2 Chocolate Chip & Toffee Bits donuts after you spoon out 4 of the donuts you wish to remain the plain vanilla donuts stir into the remaining batter 2 TBS Chocolate Chips & 1 TBS Toffee Bits.

                                     Chocolate Chip Toffee Donut with Sprinkles & Frosting !

                                                                                                                    
Bake the donuts at 325 degrees for 15 to 20 minutes. These will be high & puffy & will spring back to the touch when done !

Frosting for Donuts:
2 Cups Powdered Sugar
3 TBS Butter Softened
1 TSP Vanilla
Dash of Salt
Just enough Milk to get a spreadable frosting
Beat butter into sugar . Add flavoring & just enough of the milk to get a spreadable frosting. Not to thin because you will frost the donuts while warm so the frosting is more of a glaze. IF you want a typical frosting just use the above frosting but frost donuts when they are completely cool!

To drizzle some glaze over the crumb topped donuts just heat the frosting in the microwave until the consistency of a thick syrup.

You may make all 6 donuts the same instead of making 3 different kinds just figure on triple the ingredients for the fillings or toppings on the crumb donuts & the chocolate chip donuts. The frosting will be enough for all 6 donuts !

                                                                         

Taco Salad

 

Normally I would let the cheese melt before serving but my kids could not wait to start eating so I let them DIG IN before I could take the melty good photo ! But as you can see this is one yummy salad!                                                                          
1 Lb Lean Ground Beef or Ground Turkey ( Picture is of Ground Beef)
1 Large Sweet Onion Sliced then chopped into medium size chop
1 Large Green Pepper Chopped medium sized chop
1 TSP Minced Garlic
6 or 7 Dashes of Adobo Seasoning
1 TSP or so Chili Powder
1 & 1/2 Cups Salsa ( use your favorite)
1 Cup Black Beans
1. 14 oz Can Diced Tomatoes
1 Cup Cooked White Rice
1 Cup Yellow Corn
1 Large Bag of Salad Mix or one Large Tossed Salad
2 Cups Shredded Cheddar Cheese or Mexican Blend Shredded Cheese
Sour Cream for Topping
Your Favorite Tortilla Chips

Brown beef then add onions, peppers & seasonings. Let simmer until veggies are soft. Add Salsa, beans, rice & corn . Let cook stirring every now & then for about one hour. On single plates place a generous helping of salad greens, Top the salad with a large handful of the tortilla chips. Now ladle at least a cup of the meat mixture on top of the tortilla chips. Sprinkle with 1/4 cup of the cheese. Dollop the top with 4 or 5 teaspoons of sour cream. SERVE ! Serves 4 AMPLE servings !
Variations: Use white meat chicken or even pork for the meat. If you like HOT & SPICY take the heat up with hot peppers, hot salsa or hot sauce ! 
                                                                            

Iced Tea

  And you thought Iced Tea was a summer time beverage. SILLY, SILLY people; in Lancaster, PA  USA we drink Iced Tea at breakfast, lunch, supper & in between ALL YEAR LONG! Our one local dairy is famous for its' Iced Tea & will ship some anywhere is the USA for $75.00 for 4 gallons ! I will show you how I make my tea. My tea is not sweet or weak but BOLD & SASSY just the way we like it ! EASY TOO! now you won't have to pay all that $$$ for a little bit of tea either!

9 Lipton Tea Bags or your favorite tea !
4 Cups Water.
Place this in a large deep saucepan & bring to a FULL BOIL. I know EVERYONE tells you to NOT boil tea but if you like a full bodied bold tea you must. If you don't I think it taste like weak sissy tea & that is not for me ! I like my coffee weak & my tea STRONG ! Now let this boil about 1 minute. Then turn off the heat and let the tea bags steep in the water for 2 hours.
Next put 3/4 Cup sugar in a gallon pitcher. Pour in your steeped tea removing tea bags but SQUEEZE them into the pitcher to get all the flavor out of those suckers! Stir the tea & sugar until sugar has melted. Add 14 cups of cold water and stir again. Refrigerate & serve over ice. Keeps about a week IF it doesn't get drank before that BUT IT WILL! IF you like a sweeter tea by all means add more sugar but I really like my tea without sugar but I make mine this way as it is how family & friends prefer to drink their tea. as for all those bottled teas out on the market; I do not see how people can drink that syrupy stuff that really does not taste like tea but artificial flavorings! This tea has much less sugar, much more flavor and COST a LOT less! Plus I think you will like it so much more than the stuff you are use to buying !                                    

The Burger Breakfast Meal !

WHAT IS THE BREAKFAST BURGER MEAL you ask. Let me tell you ! Soft fluffy homemade Buttermilk Biscuits topped with sauteed onions,topped with a burger that is topped with an sunny side up egg. Then pour the velvety cheese sauce over the burger, egg and biscuits. Served with raw fried potatoes and you have a BREAKFAST BURGER MEAL!

START WITH THE POTATOES!

 Use 1 peeled sliced thin potato per person. Fry in butter over medium heat until soft but crispy brown. Season with salt and pepper to taste ! Keep hot until ready to plate up !                                                                     

    MAKING THE BUTTERMILK BISCUITS!
2 Cups Flour   
1/4 TSP Salt  
3 TSP Baking Powder     
Stir these together.Then add the following:
1/2 Cup Lard or Shortening I use Lard ! LARD is so wonderful in baked goods & no worse for you than shortening so PLEASE do not be afraid of Lard! Cut the lard in until you have fine crumbs!
1 Cup Buttermilk
1/2 TSP Baking Soda
Stir these together then add to your flour mixture. Stir just until combined and you have a dough. Now flour your hands and pat the dough into 4 equal shaped biscuits, NO NEED to roll or knead! Lay on an ungreased cookie sheet and bake at 375 degrees for 20 to 25 minutes!

While biscuits are baking next make your cheese sauce!
2 TBS Butter
3 Heaping TBS Flour
In deep sauce pan melt butter, whisk in flour until combined. Whisk in 2 Cups Milk. Cook over medium high heat whisking until you get a thick smooth sauce.
Salt to taste 
Pepper to taste
1 TBS Parsley 
1 TBS Chives 
1 TSP Garlic Powder   
1 Dash Nutmeg     
Whisk in seasonings.
Add 1 Cup of shredded or crumbled cheese. I used Italian Pizza blend but White Cheddar, Monterrey Jack,  Gouda Cheese or just good old American Cheese use what you love ! Stir until smooth & melted.

                                                                                                                                                                     Keep warm until you are ready to plate up!
NOW THE BURGER!
1/4 lb Burger per person ! I used turkey burger for me & 80% lean ground beef for everyone else.
1 Sliced Onion sliced thin per every 2 people.
1 TBS Butter         
1 Egg per burger
Salt & Pepper to taste        
Melt butter in skillet big enough for all of your burgers. Add onions & fry until soft. Pat out burgers to large flat burger patty shapes. About 4 inches across. Push onions aside in the pan & lay burgers in the pan. Fry until all most completely cooked on the bottom. Flip the burgers & take a wide back soup spoon. Press an indentation into the center of each burger. Fry about 6 more minutes. Now break one egg into the indentation you made on each burger. Cover pan with lid & let  burgers cook until the egg is sunny side up & still has a soft (runny) yolk. While this stage is completing split one biscuit per person & lay on your plates. Cover the bottom of each biscuit with some of the sauteed onions plus this lets you check on the egg!

As soon as the eggs are cooked place each egg topped burger onto the onion topped biscuit bottom. Place the fried potatoes on the side. Ladle about a 1/4 cup or so of the hot cheese sauce over the burger & let it run over the sides of the biscuits ! MY OH MY but this is one HUGE BITE of the BEST BURGER you will ever eat for BREAKFAST!  If you are feeling extra daring you could top this beauty with crisp bacon too but I was just not that DARING but I bet some of you JUST MIGHT BE!  My recipe made 4 HUGE biscuits & serves 4 HUNGRY PEOPLE but you could cut the biscuits down in size & make 6 with enough cheese sauce for 6 just from this recipe ! These Buttermilk Biscuits are GREAT for any time too ! This took me about 45 minutes from start to finish cooking in the order given & I thought that was pretty quick considering the results !                                    

Coming Tomorrow!

Coming up Wednesday ....... The Breakfast Burger Meal! I am EXCITED about this idea. I am trying it out on my son & blogging the results later in the morning but OOOHHHH I think it will be GOOD! Then I am making my Taco Salad for a very good friend & her family. I will take pictures & blog the recipe for you. I have been making this for years & it is a GOOD ONE!

GRINDERS

My family has always loved Subs & Grinders which is really just a toasted Sub. Submarine Or Hoagie, whichever you choose to call these type of sandwiches, are an American darling. You may find these in every pizza place, bar, school cafeteria, any deli or grocery store. I love to make these right at home using the freshest ingredients and making each one to the specifications of the person who will be doing the eating. My kids & I always choose turkey for the meat and we are off and running from there. This is my favorite Grinder !

                                                                           



1 Really Good Crusty Sub Roll Split. Spread with mayo or drizzle with olive oil. I bounce back and forth on this one time mayo the next time oil as my mood suits.
2 or 3 slices or more of  Good Deli Turkey Luncheon Meat
3 or 4 Slices of Provolone Cheese ( use whatever cheese you like)
4 Slices of Tomato
Sliced Sweet Onion as much as you like
Baby Spinach leaves or Lettuce ( We like Spinach) as much as you like
Italian Seasonings
Garlic Powder
Lay the meat inside the split roll that you spread with the mayo or oil, lay cheese on next. Layer with the tomato, onion & then the spinach or lettuce. Sprinkle with the seasonings. Loosely enfold into aluminum foil & seal the foil. Place in a 350 degree oven for 20 minutes. Remove from oven & carefully remove foil. Serve hot & toasty. Simple but OH SO GOOD!
VARIATIONS : Use ham, bologna, salami & any combo of these. Use cheeses you like. My kids & I love dill pickle sandwich slices in these too but for some reason I did not want them in my Grinder tonight but usually I do. Hot peppers are always an option . Have fun & make up your families new favorite sandwich!

Oriental Chicken with Broccoli, Pea Pods & Almonds

                                                                          

Oh yes another stir fry night at my house! we LOVE LOVE LOVE oriental food & I have fun coming up with something that I hope is close to the authentic oriental style as this PA Dutch girl can get. I have a few on this blog that I am pleased with & this is another !

1 Lb  Boneless Skinless Chicken Breast cut into 1 inch cubes
3 Medium Onions Sliced
1. 1lb Broccoli, Carrot & Cauliflower Frozen Mixed Vegetables
1. 1lb Frozen Pea Pods
1 TSP Minced Garlic
4 OZ Can Mushroom Pieces Drained
2 TSP Ginger Powder
Couple Dashes Nutmeg Powder
Couple Dashes Cloves Powder
1/4 Cup Soy Sauce
1 TBS Worcestershire Sauce
1 TBS Honey
3 Heaping TBS Cornstarch dissolved in 2 Cups Cold Water
1/4 Cup Slivered Almonds

Stir Fry Chicken in 2 TBS Olive Oil. Fry about 5 minutes. Add onions & fry until onions are clear. Add the Frozen Broccoli Mix, & the garlic, all of the spices and the mushrooms. Cook about 5 minutes. Add the soy sauce, Worcestershire sauce and the honey. Stir & cook about 10 minutes. Stir the cornstarch into the water and stir until smooth. Slowly pour this into your stir fry. Cook & stir until mixture is thick & clear in color. Now add the almonds and cook 1 more minute. Serve over hot cooked rice or make Chinese Noodles & serve as Lo Mein .  We love this both ways! Serves 6 easily ! I always serve this with a good quality store bought egg roll & good Duck Sauce for the egg roll ! ENJOY !

                                                                          

Amish Baked Oatmeal with Raisins, Apples & Almonds

             SORRY I forgot to take the picture until I was at the bottom of my bowl but as you can see this is a YUMMY Baked Oatmeal! This is not the CAKE LIKE Baked Oatmeal you will be served in most restaurants but a cross between granola & cake which is the type I like best! as I state at the bottom of this recipe any of the fruits, nuts, spices & flavorings are optional! SWITCH this up as you like !                                                           

2 Cups Oats ( I used Old Fashioned Rolled Oats but any will work)
1/2 Cup Granulated Sugar
1/4 Cup Brown Sugar
2 Eggs
2/3 Cups Milk
1/4 Cup Melted Butter
1 TSP Baking Powder
3/4 TSP Salt
1 TSP Almond Flavoring
1 TSP Vanilla
2 TSP Cinnamon
1/2 TSP Powdered Ginger
1/2 Cup Raisins
1/4 Cup Slivered Almonds
1 Large Apple Peeled Cored & Chopped Fine
Mix all dry ingredients together WELL! Stir in all wet & stir WELL! Add fruits & nuts & stir again. Grease a 9x13 inch pan & pat the mixture into the pan. Bake for 30 to 35 minutes until brown on top! Serve hot with milk poured over in single serving bowls! A HEARTY breakfast terrific for winter mornings. We also have this for supper sometimes! Any of the fruits & nuts are optional along with the seasonings except the salt you need that for the recipe to bake !

Chocolate & Yogurt Cake Frosted with Vanilla & Yogurt Frosting

                                                                         
This a newly created version of my mothers Chocolate Mayonnaise Cake ! We have always LOVED Chocolate Mayo Cake & If you wish to revert back to her original recipe I will post that as well! But I wanted to do a yogurt based cake ever since I added yogurt to my bread recipes & I thought this mayo based recipe would be the safest recipe to play with! The Vanilla Yogurt Frosting was an inspiration after I baked the cake & thought well you make cream cheese frosting why not a yogurt based frosting? Why not indeed it is a wonderful flavor that blends nicely with the powdered sugar! I hope you enjoy these 2 new recipes!
This cake turned out so well! MOIST & with a difference in flavor from the yogurt that is just an interesting twist to the usual chocolate cake. The cake itself is springy almost like sponge but with a dense moistness that is so not a sponge cake. All in all this is a delightful chocolate cake. The yogurt frosting has the nice tang of yogurt without the heaviness of cream cheese frosting ! The two together are superb . FOODIES you should enjoy this one when you want a simple not heavy decadent dessert!

CHOCOLATE & YOGURT CAKE:
2 Cups Flour
1 Cup Granulated Sugar
2 TSP Baking Soda
1 TSP Salt
1/3 Cup Cocoa
1 Cup Non Fat Plain Yogurt
1 Cup Brewed let cool Coffee ( I just love coffee in chocolate recipes it just adds a boost to chocolate!)
1 TBS Vanilla
2 Eggs

Preheat Oven to 350 Degrees
Prepare 2, 9 inch cake pans for regular sized cake or 2, 8 inch pans for a higher but smaller around in size cake, by greasing & flouring amply with both!
Sift all dry ingredients together. Add all the wet ingredients & beat until well blended, about 2 minutes. Divide between the pans. For 9 inch pans bake 25 to 30 minutes. 8 inch pans might take longer to bake but check with a toothpick inserted, if it comes out clean your cake is done!. Let cool 10 minutes then dump out of pans & this cake slides right out ! Let cool before frosting.
                                                                         

                                                                       


Vanilla & Yogurt Frosting

1 Stick Butter Softened
4 Cups Powdered Sugar
1/4 TSP Salt
1 TBS Vanilla
3 HEAPING Tablespoons Plain Non Fat Yogurt

Cream butter, add vanilla & 2 cups of the sugar. Beat then add 2 HEAPING tablespoons of the yogurt & then beat again. Add the remaining amounts of sugar & yogurt & beat until fluffy & creamy. The texture of this frosting was perfect for what I wanted. If you want a softer frosting you might want to add more yogurt & if you want a stiffer frosting just add more sugar!