Tuna Fish Salad Judys Foodies Way!

                                                                         




Tuna Fish Salad can be made so many ways & is so versatile to have on hand. Anything from a simple sandwich to serve on crackers & toss salads, or like I am having tonight with my Amish Potato Soup, as a Tuna Melt. I like a crisp & crunchy tuna salad that has layers of flavor. 

1, 12 oz Can Tuna Fish
3 TBS Chopped Onion
2 Ribs Celery Chopped
2 Hard Boiled Eggs Chopped
2 TBS Chopped Dill Pickle
2 TBS Parsley Chopped
1 TSP Old Bay Seasoning ( Crab & Shrimp Seasoning)
1/2 Cup or more of Mayonnaise

Stir everything together & chill at least 4 hours. DELICIOUS! For Tuna Melt I use a good roll or sandwich bun. On bottom of the bun I lay about 6 baby spinach leaves. top that with 1/4 cup tuna salad. Lay one slice of tomato over tuna salad & then one slice of provolone cheese over the tomato. Wrap sandwich loosely in foil & bake 20 minutes in a 350 degree oven ! Serve hot & with a cup of soup you have a GREAT MEAL! 

                                                                            
 

Iced Cinnamon Raisin Oatmeal Cookies!

         GRAB A SEAT & A COOKIE because these will demand you sit down & munch more than one! Perfect with a tall cold glass of milk or a great cup of coffee for dunking, either one will do.       

1 Cup of Shortening
1 Cup Granulated Sugar
1 Cup Brown Sugar
2 Eggs
1 & 3/4 Cup Flour
1 TSP Vanilla
1 TSP Salt
2 TSP Cinnamon
1 TSP Baking Soda
3 Cups Oatmeal ( I use Rolled Oats for EXTRA CRUNCH)
1 Cup Raisins
Beat shortening, add sugars beat again, add eggs & vanilla & beat again. Stir flour & add salt, baking soda, cinnamon & mix well. Beat flour mixture into your creamed mixture beating well. Now stir in the oatmeal & then the raisins mixing well. Drop by tablespoonfuls that are heaping, press down with a fork to flatten lightly. Bake in a preheated 350 degree oven for 10 to 15 minutes until nicely browned. Let cool & then drizzle in dollops with the following icing. Makes 3 & 1/2 to 4 dozen cookies.

3 TBS melted butter
1 TSP Vanilla
Dash of Salt
3 to 4 TBS Milk
3 Cups Powdered Sugar or more
Stir vanilla, salt, milk & 1/2 the powdered sugar into the melted butter. Add remaining sugar stirring until smooth. Add more sugar or milk as needed to get a smooth thick but still liquid icing. This will harden after cookies are frosted.                                                          

Amish Potato Soup!

       Amish Potato Soup is a simple but delicious rustic soup. This is very common around our area & can be found at local diners to our famous auction & mud sales. I think you will love this lovely peasant food, Potato Soup! ENJOY FOODIES!

8 Medium Sized Potatoes Peeled & Diced , large dice
3 Medium Onions Peeled & chopped, large chop
3 Ribs Celery chopped, large chop
3 Hard Boiled Eggs peeled & chopped large chop
3 TBS Butter
Water to cover
3 Cups Whole Milk
3 TBS Parsley Chopped
White Pepper & Salt to taste
Melt butter in large cooking pot. Add onions & celery stir & cook about 5 minutes. Add potatoes & enough water to cover the potatoes about 1/2 inch over & above the potatoes. Cook on a low boil until potatoes are soft about 30 minutes. Lower heat to medium low & add the milk & seasonings. Heat thoroughly . Add chopped hard boiled egg & cook another five minutes.  Serves 6 !                                                                     

Butter Baked Chicken

                                                                          



6 TBS Melted Butter
6 Pieces of Chicken with skin, & bone in
2 Cups Flour
1 TBS Adobo Seasoning
1 TBS Parsley
1 TSP Paprika
2 TSP Cajun Seasoning
1 TSP Onion Powder
1 TSP Garlic Powder
2 more melted TBS of Butter

Wash chicken, dredge in flour that all of the seasoning has been added & mixed well. Then dip chicken into the melted butter & then back into the seasoned flour. Lay chicken in a pan with a lip or in a 9x13 baking pan. Bake at 375 degrees for 1 hour turning chicken over 1/2 hour into baking time ! Ten minutes before chicken is done remove chicken from oven & drizzle butter over the top of each piece of chicken. Return to oven & finish baking until golden brown. Old fashioned, delicious, & full of flavor chicken in this dish!

Baked Rice Pudding

                                                                          
This is a thick eggy custard loaded with cinnamon & studded with raisins. Serve up warm or cold either way this is delicious!

4 Beaten Eggs
1 Cup 1/2 & 1/2 Cream
1 Cup Milk
1 & 3/4 Cup Cooked White Rice
2/3 Cup Sugar
1/2 Cup Raisins
2 TSP Vanilla
2 TBS Melted Butter
1/2 TSP Salt
2 TSP Cinnamon

Beat eggs with a whisk. Add sugar & beat again. Add cream, milk, salt, vanilla. Beat again. Stir in raisins. Stir in melted butter. Pour into a deep casserole dish. Put dish down into a deep baking pan & fill up that pan about 2 inches deep with water. Preheat oven to 325 degrees. Sprinkle the top of the rice pudding with cinnamon. Bake in the water bath in preheated oven for 25 minutes. Stir the pudding & put back in the oven for about 30 to 40 more minutes until custard has set. Insert a knife & when the knife comes out clean & pudding is no longer jiggling pudding is done! Serve warm or cold !

Stuffed Pepper Casserole

                                                                        
Do you LOVE Stuffed Peppers? I know I do but forget all the work & make this simple & tasty casserole for a quick supper! You will make this one again & again I promise. As for stuffing all those peppers, you might not ever do that again!
 



1 LB Ground Beef ( I use Turkey Burger or Chicken Burger)
2 Cups Cooked White Rice
1, 1LB Bag Frozen Peppers & Onions Mix
1, 28OZ Can Crushed Tomatoes including the juice
2 Cups Shredded Cheddar Cheese ( or whatever cheese you like!)
1 Package Grands Buttermilk Biscuits

In a 9x10 inch casserole baking dish with a lid , or you may cover with foil while baking, place the raw burger. Mix in the cooked rice, mixing into the burger very well. You may season with salt & pepper to taste if you wish, I do not . Cover that layer with the frozen pepper mix. Now pour the tomatoes over that layer. Cover & bake at 375 for 1 hour. Remove from oven. Lower temperature to 350 degrees. Cover the top of the casserole with the shredded cheese. Lay the separated Grands Biscuits over the cheese. Place back in the oven & bake 15 to 17 minutes until biscuits are raised & browned. Serves 8 single serving but YOU WILL WANT TO GO BACK FOR SECONDS!

                                                                          

Chunky Tomato Bisque

Dig into a creamy and yet chunky too, bowl of Tomato Bisque!


4, 28 OZ Cans Crushed Tomatoes
3 Large Onions peeled & chopped
3 Ribs of Celery chopped
1 Large Can Chicken Stock
8 OZ cream Cheese
4 Cups 1/2 & 1/2 Milk 
1 Cup Sour Cream 
1 TSP White Pepper
1 TBS Sugar or more to taste, add the TBS taste & add more if needed just a TBS at a time. taste after adding each TBS so you do not end up with sweet soup. I used 1 TBS only.
1/2 TSP Nutmeg 
1/4 TSP Cloves 
Parsley For Garnish 
4 TBS Butter 

In a large soup pot melt the butter & add the celery & onions. Cook until clear & somewhat tender about 8 minutes over medium heat. Add the tomatoes & chicken stock. Stir & cook about 1/2 hour over medium heat.  Add the cream cheese & 1/2 & 1/2 milk. Heat over medium heat stirring to melt cheese.  Once cheese has melted stir in sour cream & seasonings. Continue to cook another 15 minutes. Serve with parsley sprinkle on top of soup.  This makes a huge pot of soup that is great for crowds or to put in containers for freezing.  Plan on about 15 servings from this recipe or cut recipe in 1/2 for a family sized pot!
                                                                         

FASNACHTS ,FAT TUESDAY AMISH STYLE!

       We are getting our FAT TUESDAY on; Amish Style here in Lancaster PA ! Soft as a cloud donut with a CRISPY outer crust, that's what I'm talking about!

 This is our TRADITION for Shrove Tuesday the day before our Lenten Season. We use up all the fats & sugars by making a big batch of FASNACHTS & eat them up because we have 40 days of fasting ahead. 

  One batch makes this many Fasnachts to coat with powdered sugar or eat them like this but dipped in Molasses the old fashioned way! This recipe is in the 2011 February Archive. if you never tried one of our Fasnachts you have missed out on one of our best treats!   

                                                                                                                                                                                                           

My Focaccia

RECIPE IS IN THE NOVEMBER 2011 ARCHIVES ! ENJOY!

Cheese, Potato, Mushroom Omelet with Onion & Spinach Too!

  We love Omelets at our house at breakfast time or for dinner. This is one of our favorites!

3 Eggs per person beaten well with about 1 TBS of milk for every three eggs! The following ingredients are for a 6 egg omelet.
2 TBS Butter    
1 Onion peeled & diced
2 Medium Sized Potatoes peeled & diced
4 oz Sliced Canned Mushrooms drained
1 Cup Baby Spinach Leaves
4 Slices of your Favorite Cheese ( I used Provolone)
1 TBS Parsley
Salt & Pepper to taste
Paprika for Pizazz !

Melt butter in a large skillet. Add potatoes & onion & let cook until potatoes are soft & browned. Add eggs that were beaten with the milk. Let cook about 3 minutes then sprinkle the mushrooms over the surface & then the spinach over the mushrooms. Cover & let cook until eggs are set watch this carefully so you do not burn the bottom of the omelet. Once the eggs are set about 8 to 10 minutes over a low heat, cover with the cheese, sprinkle with parsley & paprika, put lid back over the pan until the cheese has melted. Serve with bacon & bagels or toast if desired!
                                                   

English Toasting Bread with Cinnamon, Apples & Raisin!

                                                                          



I LOVE English Toasting Bread ! This bread is really an English Muffin in a loaf that you slice and toast. SCRUMPTIOUS anyway you slice it! Ive decided to try creating one with the added joy of apples, cinnamon, & raisins as an added challenge to my baking. I also added ground flax for texture and flavor! I hope you give this loaf a try as it is very easy to mix up and is a wonderful change for your breakfast!

2 & 1/2 Cups Flour
1/2 cup Milled Flax
1 Heaping TBS Sugar
1 Package Yeast 
1/4 TSP Baking Powder

1 & 1/2 TSP Salt 


1 Cup Plain Yogurt 
1/2 cup Apple Cider or Apple Juice or Water ( I used Cider)
2 TBS Vegetable Oil
Ground Flax & Cinnamon to sprinkle over the prepared pan & bread
1 Apple peeled & chopped
3/4 Cup Raisins
2 TBS Brown Sugar
1 TSP Cinnamon
Mix flour, flax, sugar, salt, baking powder & yeast together in a deep bowl. Warm the yogurt & cider or whichever liquid you are using to lukewarm temp. Stir into all the dry & beat in high speed with a mixer for about 1 minute. Now stir the chopped apple, brown sugar, cinnamon & raisins together and then fold them into your bread dough. In a large bread pan spray or grease the pan the sprinkle bottom & sides with ground flax. Add the dough to the pan & smooth dough out to fit the pan. Sprinkle with more flax & some cinnamon. Cover & let rise about 1 hour & 15 minutes or until the dough just comes up over the edge of your pan. Preheat oven to 400 degrees. Remove the towel you covered and bake in the oven for 25 to 35 minutes. Bread should be high & slightly hollow sounding when tapped. I tested with a cake tester & removed bread when tester came out clean. 

Let bread cool in the pan 5 minutes before dumping out! Bread will slide right out. Let bread cool completely before slicing!

 This bread is designed to be eaten after toasting your slice. All the nooks & crannies of an English Muffin within the convenience of a loaf! DELICIOUS toasted & spread with butter & you could sprinkle cinnamon & sugar over the butter, use jam or cream cheese ! English Toasting Bread it is OH SO GOOD!

                                                                                                                                 

Cheesy Cream Of Corn Soup!

What is any better than a hearty bowl of soup on a cold winters day? Maybe a second bowl ! This is a thick, rich & hearty soup loaded with meat, cheese & creamed corn of course! This bowl of soup is a meal & it will probably be one that you will make often ! This versatile recipe may be adapted to your families taste. Enjoy it & make this recipe yours!

1 Lb Ground Meat ( I used ground chicken but you could use ground beef, ground turkey, ham cut up into bite sized cubes or make the soup without meat & then add 1lb lump crab or 1lb peeled & cleaned raw shrimp or crumbled crisp cooked bacon.) any of those would work nicely. I wanted a more rustic casual dinner so i used the ground chicken & it is amazing!
2 Peeled Chopped Onion large dice
2 Ribs of Celery large dice
1 lb Frozen Sliced Carrots       
4 Medium Potatoes Peeled & diced again medium dice
2 LB Frozen White Corn Creamed Style or your favorite Cram Style Corn using 2lbs.
2 TBS Parsley Chopped or Dried Flakes         
2 TSP Paprika
1 TSP White Pepper         
48 OZ Light & Fat Free Chicken Stock  
2 Cans 10 & 3/4 OZ 98% Fat Free Cream of Celery Soup      
4 OZ Cream Cheese   
1 Cup Milk
2 TBS Butter
1 Cup Sour Cream
3 Cups Shredded Cheddar Cheese ( Mild)

Cook burger until no longer pink in a deep, heavy soup pot. If using chicken or turkey cook in 2 TBS Olive Oil. If using beef just drain beef after cooking. Add onions, celery & parsley and cook until slightly soft about 10 minutes over medium heat. Now add stock, creamed corn, celery soups, carrots & potatoes. Cook until potatoes & carrots are soft about a half an hour or so. Add cream cheese & seasonings & stir until cream cheese is melted. Add milk, butter & cheese & cook on low about 1 hour stirring often so soup does not stick. If using the seafood, ham or bacon you want to add that now & cook about 15 more minutes. SERVE ! This recipe makes over a gallon of soup so if you do not want that much just cut the recipe in 1/2 but it is SO GOOD you WILL want a large batch! TRUST ME ! This is so good with crusty bread & salad that you will make this again & again ! This freezes very well so you could always make it & save it for another cold night for a fast thaw & heat dinner!
      

Ham Steak with Raisin Sauce

Fried Ham Steak smothered in a thick raisin sauce.This is simple but elegant country table food! If you never tried ham & raisins together you have been missing out on a great taste combination. This dish is quick, easy & only a few ingredients. Fry up some of this the next time you want a fast but tasty dinner!

2 , 8 oz Ham steaks
2 Cups Apple Cider or Apple Juice ( I used Cider)
2 TBS Butter
1 Cup Raisins  
1 TSP Dried Mustard Powder      
1 TSP Onion Powder     
1/2 TSP Cinnamon  
Dash or 2 Of Cloves                
2 TBS Cornstarch stirred into 1/3 Cup Cold Water

Fry Ham Steaks in butter until nicely browned on both sides,about 5 minutes per side over medium heat. Next add cider or apple juice and raisins along with spices. Stir and let simmer about 10 minutes. Stir in cornstarch mixed with the water and stir and cook until thick. Serve immediately . Serves 4.
I like to serve this with baked sweet potatoes with the raisin sauce spooned over the top of the potato!

Nutella Crescent Rolls a VERY EASY but Decadent Roll

 These are a DELIGHTFUL roll to serve for any special occasion, holiday or a just have to have TREAT! I first made these for our Christmas Brunch and we were taken aback with just how good but also how easy these are to create. Soft but crispy crescent dinner roll stuffed full with the hazelnut and chocolate miracle of Nutella! I know you will LOVE these !

1 Package of Pillsbury Crescent Rolls ( if you can fine the extra large crescent roll package use that) I could not find them so I used the regular sized crescents but use 2 crescents to make one large roll.

Nutella Hazelnut Chocolate Spread
Sanding Sugar

Unroll the crescent dough onto an ungreased cookie sheet, combine 2 crescents to make one large roll.

  Place one heaping tablespoon of Nutella in the center of the unrolled crescent dough.   Roll up making sure all openings are sealed so the Nutella does not ooze out during baking.    

                                                                                                                                                               
Is using the regular sized crescent roll package & you put two together to make one big roll you will get 4 large crescent rolls. If you find the large package of rolls you will use one crescent roll & end up with 6 large stuffed crescents. Now over the top of each roll sprinkle with a lot of white sanding sugar! YOU MAY WANT TO BAKE THESE WITHOUT THE SANDING SUGAR bake like normal then coat or dust with powdered sugar . For me that was just a little to sweet but I am not one to interfere with any ones SWEET TOOTH!

 Now bake at 375 degrees for 10 to 12 minutes. Serve warm & gooey !

                  OH YEAH ! Now this is CHOCOLATE GOODNESS for BREAKFAST!                                                                                                                                                                 

Future Recipes coming over the next few days!

Look for these new recipes coming up this week!

Ham Steak with Raisin Sauce

English Toasting Bread

Nutella Crescent Rolls

Molasses Sponge Cake 

Lots of COOKING & BAKING GOING ON!

Blushing Apple Dumplings

                                                                          





These blushing beauties are perfect to serve on Valentines Day ! With their pretty red sauce they will decorate your Valentines Day meal with a nice little blush ! Here in Dutch Country Apple Dumplings are a staple for the dinner table. Apple Dumplings are not dessert, but they could be ! We have Apple Dumplings for supper served hot from the oven in their bubbling sauce with a good dollop of milk poured over the top. These are also eaten for breakfast. Visitors to Lancaster seem to prefer them as a dessert served warm with whipped cream or ice cream or served cold like pie !  No matter how you eat them Apple Dumplings are sure to give your cheeks DIMPLES they are that GOOD!

                                                                            

I like to make these into 6 individual dumplings in their own little silver foil tin. Assemble as described but put some in the freezer unbaked. Get them out at a later time & you have a quick & easy dumpling fest. Of course I bake a couple to have right away ! If you make all 6 at one time just bake in a 9x13 ungreased glass baking dish.  This crust is crisp yet soft & moist & soaks up milk & the sweet spicy sauce in the most delightful way. Tender apple in the center with the nice cinnamon spice to liven up the dumplings is the only way to try these beauties.You will have a wonderful dish !

SAUCE:
2 Cups Apple Cider or Apple Juice or Water ( I use cider)
1 TSP Vanilla
1 & 1/2 Cups Sugar ( if using water use brown sugar otherwise use granulated sugar)
1 TSP Cinnamon
Dash of Nutmeg
Dash of Salt
8 Drops of Red Food Coloring ( use 14 if using cider or juice) if you do not want a red sauce leave coloring out ! I switch this up but make red most often.
1/4 Cup Butter
Place liquid in deep saucepan. Add spices, sugar, salt & food coloring. Bring to a boil while whisking. Let boil 5 minutes. Remove from heat & add butter. whisk in until combined. Set aside until assembling your dumplings!

DUMPLINGS:
6 Apples peeled & cored but left whole ! I do one apple at a time & assemble. This keeps apple from turning brown !
2 Cups Flour
2 TSP Baking Powder
1 TSP Salt

1 TBS Sugar                                                                               
1 TSP Vanilla
3/4 Cup Shortening




Stir all dry ingredients together. Cut the shortening in like you would to make crumbs. Add all the liquids & stir just to combine a nice moist dough. Roll out on a well floured board to make a 12 x18 rectangle. Cut into 6 large squares. Place one prepared apple in the center of  each square. I do this one apple at time putting the following steps into that apple then move onto the next apple. In the center of the apple place 2 TSP brown sugar. 1 TSP butter & a generous sprinkle of cinnamon. Lightly wet the edges on the squares of dough. Bring corners up to meet centered over the top of the apple. Crimp together. Now either place in individual pans or place in your 9x13 baking dish. Assemble all 6 apples just like this. Pour a large amount of the red syrup over each dumpling about 1/4 cup per dumpling. Bake in a preheated 375 degree oven for 40 to 45 minutes. Remove from oven place each dumpling in a deep bowl & if you want to eat these like we do pour a large amount of milk over each dumpling & serve ! Whipped Cream or Vanilla Ice Cream is an option too! Freeze any unbaked dumpling in a well protected container with the sauce already poured on the, just bake in a 375 degree oven until crust is brown & sauce is bubbly. DELICIOUS !

Tomorrows Baking Plan !

APPLE DUMPLINGS will be on the agenda for tomorrow! A TRUE Pennsylvania Dutch treat! These have a very pretty cinnamon sauce with a red to match your Valentines! Look for Apple Dumplings tomorrow! YOU WILL WANT TO MAKE THESE!

Chili topped with Cornbread !

                                                                          


For Chili:
1 LB. Ground Beef or Ground Turkey
2 Large Onions Chopped
1, 28 OZ Can Chopped Tomatoes
1, 15 OZ Can Black Beans
1 LB. Bag of Frozen Mexican Corn with Peppers, Onions, Tomatoes, & Black Beans , if you can not find this mix just use a 1lb bag frozen yellow corn & add 1 Chopped Green Pepper.
1 TBS Chili Powder or to taste
Dash of Red Pepper or to taste
Dash of White Pepper or to taste
1 TSP Onion Powder
1 TBS Parsley or Cilantro ( I hate the taste of Cilantro but if you like it use it , make it own it I say!)

Brown meat with onions in a large deep oven proof skillet, Add remaining ingredients & cook over medium until thick, stirring every few minutes. Cook at least an hour but 2 is even better. ( I like to brown the meat & onions then dump everything in the crock-pot & let it cook all day until about an hour before you wish to eat. Then mix up the corn bread; put chili into a large deep oven proof skillet. Spread corn bread batter  over the top of the chili. Bake according to corn bread instructions as they are listed below!


1 & 1/2 Cups Cornmeal ( I use yellow over white )
1 & 1/2 Cups Flour
3 TSP Baking Powder
1 TSP Salt  

1 & 1/2 Cups Milk                                                                               
1/2 Cup Butter Melted
2 Eggs Beaten                    
1 TSP Vanilla

Stir together all of the dry ingredients mixing well & make sure the baking powder is not in lumps but sifted through the mix.
Melt butter and add to the dry ingredients but do not stir yet. Beat eggs & add to the batter do not stir yet. Mix milk & vanilla together & add to batter & now stir well until all ingredients are blended& you have a nice thick batter. This will not be completely smooth but it will not matter. Spread batter over the chili!. Bake at 350 degrees for 45 minutes.Plate up & serve immediately ! Serves 6 easily !

Maraschino Cherry Cake by Elaine Ryan !

 

 

1 1/4 cup sugar
2 & 1/2 Cups Flour
3/4 cup milk
1/4 cup maraschino cherry juice
2 teas almond extract
18 maraschino  cherries well drained & chopped fine
3 1/2 teas baking powder
1 tea salt
1/2 cup shortening
1TSP vanilla
4 egg whites beaten
1/2 cup chopped nuts ( I used blanched slivered almonds)

I also added 1/2 Cup Mini Semi Sweet Chocolate Chips

Sift dry ingredients into bowl. Beat in shortening until you have fine crumbs.
Combine milk & cherry juice & extracts together.
Beat  200 strokes or 2 min by mixer on slow
Add egg whites beat 2 more minutes
Add cherries & nuts . Spray & flour your pans. I used my 9 inch heart shaped pans but use your choice, rounds, 9x13 inch oblong or even a bundt pan if you wish.
Bake 350 for 20-25 min
Frost with favorite frosting I like chocolate: 

3 Cups Semi Sweet Chocolate Chips
2 Cups Marshmallow Fluff
1 TSP Vanilla + 2 TSP Almond Flavoring.
Dash of Salt 1/2 & 1/2 Cream just enough to get spreading consistency
2 Cups Powdered Sugar ( more or less to get spreadable) 
Melt Chocolate Chips in microwave at 50%power for 2 minutes stirring 1/2 through & then again once done to make smooth. Add fluff & flavoring & some of the 1/2 & 1/2 beating well. Beat in powdered sugar & beat well. add more or less cream & or sugar until you have a nice fudgy frosting. spread on cooled cake !

Tomorrows Blog!

         Hello Foodies ! I have a wonderful new cake idea given to me by fellow Foodie Elaine Ryan called Maraschino Cherry Cake ! I am baking & blogging this scrumptious sounding cake tomorrow. It is a yellow cake filled with cherries, almonds, and mini chocolate chips , that I have decided to add to the batter. You then frost with chocolate frosting! I am using a marshmallow fudge frosting ! I can not wait to see how it turns out! I think it will be a marvelous Valentines Day Cake ! Look for it tomorrow right here on Judys Foodies!

         Tomorrow I am also making Cornbread Topped Chili ! My family LOVES this chili & it is a HEARTY ONE DISH MEAL! Look for that tomorrow too ! Don't forget to check the Blog archives for many more ideas in cooking for your family, friends & loved ones! HAPPY EATING ! Thanks, Judy                                              

BBQ SpareRibs Oven Style !

                                                                          


3 LBS, Boneless Pork Spareribs
1/2 Cup Brown Sugar
2 TSP  Coarse Sea Salt
1 TSP Dry Mustard
1 TSP Paprika
Dry Pepper Flakes as you like I used 1/4 TSP I like MILD Heat
1 TBS Minced Dried Onion
White Pepper as you like again I used 1/4 TSP.
1 TSP Onion Powder
2 TSP Garlic Powder
1/2 TSP Cinnamon
Mix all the dry ingredients together to use as a dry rub. Rub into the top & sides of meat then flip the meat & rub that side. Now take a double thickness of foil and use enough to make a large sealed packet around the meat. On the surface you will lay the ribs drizzle about 1 TBS olive oil . Now squeeze about 1 TBS lemon juice over the oil. Lay the rubbed ribs on the prepared foil. On the top of the ribs drizzle another TBS of olive oil & lemon juice. Seal up the packet tightly. Place on a baking sheet with edges. Bake in a 200 degree oven in the sealed packet. After meat has roasted 5 hours, open packet & slather meat with your favorite BBQ Sauce raise oven temp. to 350 & bake another 1/2 hour. SERVE & ENJOY!

     Just a side note: you could make these in the oven for the first cooking step & then slather with your sauce & finish the ribs on your grill ! In the dead of winter & cold outside & made mine indoors the whole way through, but in summer I am ALL about THE GRILL!                                                                        

Bacon Spinach Pie my recipe baked by Cheryl Vaughn A fellow Foodie!

                   Bacon Spinach Pie with Parmesan Cheese Crust from Recipes for Judys Foodies. Simply delicious and must try. My pie was all gone in one sitting by family members.               

Great JOB Cheryl! Your pie looks EVEN BETTER then mine ! It is a **** recipe for me !
THIS RECIPE IS IN THE BLOG ARCHIVES ! ENJOY !                                      

Welcome Foodies !

Hello Fellow Foodies from around the world! So far this blog has reached 39 countries! I certainly hope everyone is enjoying the Blog as much as I enjoy blogging all my recipes! I encourage you to comment about the recipes you have tried, ask any questions or leave me suggestions for recipes you might be looking for. If you have a GREAT recipe & want to share it with me I would enjoy that as well. This is a list of the countries that have visited Judy's Foodies . Hello to EVERYONE , Judy of Judy's Foodies!

USA, Canada, Russia, Germany, Singapore, France, Denmark, UK, Japan, Australia, Brazil, Denmark, Cyprus, South Africa, United Arab Emirates, Latvia, Netherlands, Ukraine, Italy, Belgium, India, Poland, Indonesia, New Zealand, Ireland, Mexico, Thailand, Saudi Arabia, Armenia, Czech Republic, Iraq, Romania, Pakistan, Taiwan, Nepal, South Korea, Israel, Finland, Austria, Tunisia.

I am looking forward to hearing from all my Fellow Foodies !

Valentines Day Crisp Sugar Cookies!

                                                                          

These are a FUN & DELICIOUS cookie to use for all the different Holidays & Seasons. Decorate as the occasion requires. Red & Green for Christmas, Orange & Black for Halloween, Pink, Purple, and Yellow for Easter and Spring, you get the idea I'm sure ! These are a crisp & loaded with vanilla, sugar cookie. if you would like you could flavor these with lemon or almond or as the original recipe suggests & use cinnamon !

1 Cup Butter Softened
1 Cup Granulated Sugar
1 Cup Powdered Sugar
1 Cup Vegetable Oil 
2 Eggs
2 Tsp Vanilla
4&1/3 Cups Flour
1 TSP Salt
1 TSP Baking Soda
1 TSP Cream Of Tartar

To Decorate use any Sanding Sugars or Sprinkles that you choose!

In a large mixing bowl beat butter & granulated, and powdered sugars together. Beat in oil. Next beat in eggs & vanilla. Stir together in another bowl all the dry ingredients. Slowly add them to your creamed mixture beating well as you add. Do NOT chill dough. When you are ready to bake preheat your oven to 375 degrees. Lightly spray baking sheets or lightly grease. Roll dough into 1 inch balls, place on your baking sheets then flatten with the bottom of a glass.  Sprinkle with sanding sugar or sprinkles, coat liberally. Bake 10 to 12 minutes. Let cookies cool completely before storing!  This recipe is a variation of  Taste of Homes Cinnamon Sugar Cookies. In the original recipe they add 1 TSP. cinnamon & 1 cup chopped nuts. You may add them if you wish but I prefer the crisp sugar cookie as made like above. These are a SANDIE type cookie so for variation add pecans for those yummy Pecan Sandies ! Make 6 Dozen

                                                                   

Here are some baked for snacking! Use any color you choose these are not just for Valentines Day!

Chicken Croquettes

                                                                       


3 TBS Butter
1/4 Cup Flour
1 Cup Milk
1 Rib Of Celery Diced Fine
1/2 Onion Diced Fine
1TBS Parsley Chopped or use Dried Parsley Flakes
2 Dashes of Nutmeg
1 Dash Paprika
1 TSP Fresh Lemon Juice
Salt & Pepper to Taste
1 & 1/2 Cups Cooked Chicken Diced
1 Cup Bread Crumbs
1 Egg Beaten with 1 TBS Water

Melt butter, add vegetables including parsley, Saute until vegetables turn soft. Stir in flour it will be thick. Add milk & stir until thick. Stir in seasonings & lemon juice. This mixture will be thick. Remove from heat & stir chicken in gently but mixed well. Chill in refigerator at least 2 hours or until the next day. When ready to cook, beat egg and water together. Place bread crumbs in a bowl that you can easily turn the croquettes over to coat. Stir parsley & a dash of salt into the crumbs. Now wet hands &  form chicken mixture. The traditional shape is a cone but I like mine more like a crab cake shape. Make 6 patty shapes. Dip in crumbs. Then dip in egg & water mixture then back into  a second bowl of crumbs that you added some parsley & salt to taste into the crumbs. Now shape into cone shapes for traditional croquettes or leave in cakes. I usually leave mine in cake form but for the photo I made the traditional cones. In skillet heat olive oil or melt butter to fry the croquettes. About a 1/2 inch deep for oil use about 5 TBS butter if using butter. Fry in skillet about 3 minutes per side until each croquette is a deep golden and crispy brown! These are so delicious and are perfect for company. The lemon juice adds a bright flavor along with the nutmeg . The sauce that you make for the binding  is nice thick & creamy, these are KILLER CROQUETTES ! ENJOY FOODIES!