Easter Marshmallows

                                                                            
Beautiful, Fluffy & Fun Easter Marshmallows right from your very own kitchen! As delicious as those store bought peeps only FRESH & you get the FUN of making them!


3 single packets of Knox unflavored Gelatin
1 cup water use 1/2 cup in 2 steps
3 cups granulated sugar
2 cups light corn syrup
1/2 teaspoon salt
4 Tablespoons pure vanilla flavoring
butter & colored sanding sugar

Whisk gelatin & 1/2 cup cold water together in deep mixing bowl. Let sit for 1/2 hour. Next, stir together in deep heavy saucepan granulated sugar, corn syrup, salt & 1/2 cup water cook over low heat until sugar is dissolved stir during this process. Wipe down sides of pan with spoon so all sugar crystals dissolve. Then turn heat to high & cook without stirring until mixture reaches hard ball stage 244 degrees. You may use the  cold water test , when mixture makes a firm but pliable "ball" or threads that will press into a hard but pliable ball. Remove from heat & SLOWLY beat into your gelatin. Beat on low until glossy then on high until mixture doubles in size about 10 to 15 minutes. Marshmallow will try to come up over the beaters, I use my hand mixer & bunny hop it up down so mix does not get the chance to form up over the beaters.If using a standing mixer keep a spatula handy to keep mix from coming up over ( GOOD LUCK). When mixture is double, beat in vanilla. In a large lasagna pan butter bottom & sides then coat with sanding sugar.The smaller the pan the higher the marshmallows. I like to get a big batch of not huge but nice sized marshmallows. Spoon marshmallows into pan & coat the top with more sanding sugar. Let sit over night so they dry our some what. With sharp knife cut into squares & coat cut edges with more sanding sugar. Store in tight airtight container with waxed paper between layers of marshmallows. These may be coated with powder sugar for the original marshmallow look & taste. CLEAN UP is the BEST because you will have a lot of oomphy marshmallow goodness to eat right from the beaters of your mixer & sides of the bowl. But HOT WATER cleans it right up too !

                                         Prepared Pan ready for your marshmallow mixture!

                                     Pan full of prepared marshmallows! Ready to sit overnight!                                                                                                         

Peanut Butter Easter Eggs Version #2

                                                                                

                                                                                                                                                 

This version of my Peanut Butter Easter Eggs is a creamy rich peanut butter filling minus the graham cracker crunch. I still LOVE my graham cracker version but then I LOVE graham crackers. This peanut butter egg is just lush peanut butter goodness covered in Wilburs' Chocolate. These are delicious!

4 Cups Creamy Peanut Butter ( I used Jif)
1 Cup Butter Softened ( I used salted it taste better)
2 TSP Vanilla
2 to 4 TBS Evaporated Milk
32 OZ Bag of Powdered Sugar MINUS 1 CUP

In food processor or mixer cream the softened butter. Add the peanut butter & beat well. Add vanilla , 2 TBS of the milk & beat well. Add some of the sugar about 2 cups at a time. Keep beating & adding more sugar until it is completely blended. If it is to thick beat in more milk but do not let it get to soft. Once all the ingredients are blended & creamy turn off processor. On large cookie sheet covered with wax paper drop eggs that you form by taking heaping tablespoons of your mixture & shape them into egg shapes. Freeze on the sheets overnight. 

                                                   

4 LBS. of Wilbur Chocolate Coating Wafers OR your favorite chocolate. I used 3 LBS of Milk Chocolate & 1 LB of Dark Chocolate. Melt in a crockpot over high until melted then turn down to warm. Take eggs out of freezer & let sit out about 20 minutes.Dip one frozen, slightly thawed egg at a time into the chocolate & remove placing on wax paper covered cookie sheets until they harden. Store in airtight containers in a cool place, EAT & ENJOY!

                                                    
 

Caramel Apple Cheesecake

OH BOY OH BOY a Caramel Apple Cheesecake that is OH SO GOOD & easy to mix up too! 
CRUST :
3 Cups Graham Cracker Crumbs
2 TBS Sugar  
1/2 Stick Butter
Mix Crumbs with sugar, melt butter & stir into crumbs right in your spring form pan using a 9 inch pan. Press into the bottom & up the sides of the pan about 2 inches up the sides. Bake in a 350 degree oven for 10 minutes. Remove from oven & fill with the following fillings.
CARAMEL APPLE FILLING:
4 Apples peeled & chopped in small squares
12.25 OZ Size Jar of Smuckers Caramel Topping. Stir the two together & the spoon evenly over the bottom of your crust.
CHEESE CAKE FILLING:
3, 8 oz. blocks of cream cheese softened
5 Eggs
3/4 Sugar
Dash of Salt
2 TSP Vanilla
Beat cream cheese add sugar & salt, beat again. Add eggs & beat well. Add vanilla & beat. Spoon over the apple filling. Bake in 350 degree oven for 1/2 hour. Lower oven temp to 325 degrees & bake another hour. Now turn oven off & crack open the door slightly & let cheesecake sit in the oven 1 more hour. Remove from oven & let chill in the refrigerator . Once chilled run a knife around the sides of the pan to loosen & the open the spring form pan & remove sides. Serve ! DELICIOUS !                                                                                                                                                       

Cheesy Savory Roly Polys !

                                                                                 

2 cup flour
1/4 tsp. salt
1 tsp. garlic powder
1 tsp. parsley flakes
 10 TBS butter
5 TBS. cold water
Parsley Flakes
Ground Red Pepper
Onion Powder
1/4 Shredded Cheese
3 TBS Grated Parmesan Cheese
Coarse Sea Salt
2 TBS Melted Butter
In a deep bowl place flour, 1/4 tsp salt, garlic powder, 1 tsp. parsley flakes & stir well. Cut in the 10 tbs. butter until you have fine crumbs. Stir in  water until dough comes together. Roll out in a rectangle shape. Spread with the melted butter & then sprinkle the parsley, onion powder, & cheese evenly over the surface. Roll up like a jelly roll & slice in 1/2 inch slices. Place sitting up on a cookie sheet, sprinkle with sea salt & bake 375 degree oven about 12 to 15 minutes until nicely browned ! Serve warm or room temp!

NEWEST RECIPES coming up later today!

Later on today I will post my newest Oyster Pie Recipe & a Carmel Apple Cheesecake ! I already have a GREAT Oyster Pie on this blog but I felt like trying a new version! As for the cheesecake that is brand new & looks to good to eat but we will have to break down & dig in to its' caramel apple GOODNESS! Blogging later FOODIES!

Pork Pepper Steak

                                                                          


Succulent Pork Steak with Onions, Tomatoes & Peppers served over hot rice! Delish & Easy what else could you ask for ? Ok, maybe dessert but then again you have plenty to choose from right here at Judy's Foodies !

1 Lb Pork Steak ( I slice into large but still bite sized cubes)
1 Large Sweet Onion sliced in large slices
1 Large Pepper Sliced in large slices ( I happened to use a red pepper but any sweet pepper will work)
1 TBS Minced Garlic
3 TBS Worcestershire Sauce
1 14.5 oz Can Diced Tomatoes with the juice
1 Cup Water
2 TBS Cornstarch dissolved in 1 cup water
2 TBS Olive Oil
Cooked Hot Rice

Marinate pork in garlic & Worcestershire Sauce for 4 hours or overnight. Place oil in deep large skillet heat & add pork with marinade. Saute until pork is nicely browned. Add onions & cook stirring off & on about 10 minutes. Add peppers & cook another 5 minutes stirring off & on. Now add tomatoes & 1 cup of water, cover & cook about 1 hour stirring every now & then. Stir cornstarch into water & then stir into your pepper steak cooking until thickened. Now taste & season as needed. I add salt & white pepper for a boost in flavor but the tomatoes I used were salt free. ALWAYS taste before adding seasoning. Other seasonings you may wish to add would be ground ginger or basil or for an oriental flair add 1 can of pineapple tidbits & their juice! Use ginger if you add the pineapple or even better Chinese Five Spice powder! Spoon generously over hot rice !  If making my original version minus the pineapple this could be served over mashed potatoes or noodles for variety !

Rustic Sausage Soup

     This creamy sausage soup is full of surprises ! Delightfully hearty with chunks of sausage, potato, onion, carrot & a few other ingredients in a rich creamy broth make a tasty meal! SOUPS ON !

1 LB of Rope Sausage cut into 1 inch slices. (I used Bruschetta Sausage from Darrenkamps Market but feel free to use the sausage you love best!)
2 large Cooking Onions Chopped large chop
1 TBS Minced Garlic
4 Large Potatoes peeled & diced large dice
1 Large Carrot peeled & sliced thin slices
1, 15 OZ Can Great Northern Beans
1 28 OZ Can Small Diced Tomatoes
1/4 Head of a Small Cabbage Sliced thin
3 TBS Worcestershire Sauce
1, 15 OZ Can Chicken Broth ( I used low sodium)
1 Cup Frozen or Fresh Spinach ( I used frozen)
3 Cups Whole Milk
4 TBS Cornstarch Dissolved in 1/2 Cup Cold Milk
2 TBS Parsley
Shredded Pizza Cheese Blend for sprinkling over each bowl of soup about 2 heaping TBS per bowl !


In large Soup pot saute sausage until lightly browned. Add onions & garlic cook until onions are clear. Add potatoes, carrots, tomatoes, beans & broth & cook until carrots & potatoes are almost cooked tender about 1/2 hour. Add shredded cabbage & cook about 20 minutes. Add spinach & Worcestershire Sauce . stir & cook another 10 minutes. Stir in milk & heat without bringing to a boil. Once hot stir in your cornstarch mixture & parsley. Stir & cook until soup is thickened. Serve in individual bowls topped with cheese. Add a good crusty bread & you have a GREAT meal!

                                                                    

German Chocolate Cake

 This heart shaped German Chocolate Cake will steal your heart, with its' light fluffy cake & gooey scrumptious pecan & coconut filling! A truly beautiful & delicious cake that is pure FUN to make & even more FUN to eat ! If you do not have heart shaped pan do NOT despair 9 inch round pans make an equally splendid cake ! DIG IN to German Chocolate Cake it is YUMMY YUMMY!                                                         

FILLING:
4 Eggs Yolks
1 Can Evaporated Milk 12oz.
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
6 TBS Butter
Dash of Salt
2 TSP Vanilla
2 & 1/3 Cups Coconut
1 & 1/2 Cups Pecans Chopped & Toasted in a skillet until lightly browned
 Whisk eggs yolks with the milk, In a heavy pan melt butter & whisk in sugars & salt. Slowly whisk in milk & egg yolks while cooking over medium high heat. Continue to heat & cook until lightly thick & foamy. Once thick remove from heat & whisk in vanilla & then the coconut. Let the nuts out until you are ready to frost & then stir the nuts into your frosting. Frost the cake once cake is completely cool & you may refrigerate frosting until cake is cool up to 3 days in the frig.

CAKE:
4 OZ semi sweet chocolate
1/4 Cup Extra Dark Cocoa
1/2 Cup Strong Hot Coffee
2 Cups Flour
1 TSP Baking Soda
1 & 1/2 Sticks Butter softened
1 Cup Granulated Sugar
2/3 Cup Brown Sugar
1 TSP Salt
4 Large Eggs
1 TSP Vanilla
1 Cup Plain Yogurt

Preheat oven to 350 Degrees.

Mix Chocolate, Cocoa & Coffee in a deep heavy saucepan & stir over low heat until chocolate is melted.  Remove from heat. In a large mixing bowl beat butter. Add sugars  beat until fluffy. Add eggs & beat again. Add vanilla & beat again. Add chocolate mixture & beat again. Stir all the dry ingredients together & add 1/3 beating well. Add 1/3 of the yogurt & beat. Continue adding 1/3 of the dry with a 3rd of the yogurt until all is incorporated mixing well. Grease & flour 2 9 inch pans & divide the batter between the 2 pans. Bake for 30 to 35 minutes. Once baked remove from oven & let cake cool in the pans for 10 minutes & then dump out of the pans. Let cool completely before assembling the cake. Place one layer on a plate. Fill with 1/2 of the filling. Top with remaining layer & spread the rest of the filling over the top of the second layer. This is the usual German Chocolate Cake  way of frosting but we love the frosting finished like a regular cake with the filling on the sides of the cake too.

                  This cake is so MOIST & TENDER & the Coconut, Pecan Frosting is PERFECTION! This is a BEAUTIFUL CAKE for every occasion! ENJOY THIS ONE FOODIES!                                                        

Tomorrow !

Tomorrow I will be blogging my very own recipe for GERMAN CHOCOLATE CAKE!  A light fluffy chocolate cake filled & topped with a luscious caramel, pecan, & coconut filling, all made from scratch & EASIER then you think!

Me & Docter Oz

I am taking the advice Dr. Oz has given about taking Safflower Oil for inches off your waist. I mentioned it briefly on my Facebook and how we sold this at my place of work Darrenkamps  Supermarket. Since then we have been selling it like crazy. This is the note our boss had the grocery manager place on the stack of oil.

                             Pretty COOL & FUNNY TOO ! 
Dr. Oz suggest 1 teaspoon of safflower oil 1/2 hour before lunch and another 1/2 hour before supper. He believes this will take off 2 inches of belly fat in 2 weeks. I started this and lost 1 inch the first week.                                      

Unstuffed Cabbage Casserole

                                                                          

Stuffed Cabbage Rolls are an old fashioned favorite but a lot of work. Try this easy fixing, lazy night version instead. 

1 lb. hamburger or turkey burger ( for you meat lovers use 2 lb.)
2 Large Onions Peeled & Chopped
1& 1/2 Cups Cooked White Rice
Salt & Pepper to taste
3 Cups of Finely Shredded Fresh Cabbage ( I used about 1/3 of a head of cabbage, but you could use a bag of Slaw mix from the produce section of your store)
1 Can Tomato Soup
2 Cups of Shredded Cheddar Cheese
1 Can 8 Pack Grands Buttermilk Biscuits
Parsley for sprinkling over unbaked biscuits

In a large deep casserole dish mix the raw burger, the cooked rice, the chopped onions, salt & pepper if using and shredded cabbage. Pat down in the casserole. Spread the soup over the top evenly covering the meat mixture. Cover & bake 2 hours at 325 degrees. Remove from oven uncover & spread cheese over the meat & then place biscuits over the cheese, sprinkle with parsley. Place back in the oven & bake at 350 degrees for about 18 minutes. Serves about 6 large portions.                                                       

Blueberry & Lemon Muffins

                                                                         

The simple things are some of life's best pleasures. Blueberry Muffins are just that, simple but delicious. These are made with plain yogurt. If you are not baking with yogurt you need to give it a try. Yogurt just adds UMPH to baking. Give these muffins a try, I think you will agree!

2 Cups Blueberries
1 & 1/2 Cups Sugar
2 & 1/2 Cups Flour
3 TSP Baking Powder
1 TSP Salt
1/2 TSP Nutmeg
2 Eggs Beaten well
1/4 Cup Vegetable Oil
1 Cup Plain Yogurt
2 TSP Fresh Lemon Juice or 1 TSP Lemon Extract

Stir all the dry ingredients together. Add all the wet ingredients stir until all of the batter is wet. Batter will be very thick ! Stir in washed blueberries folding in gently. Spoon into a sprayed with baking spray 12 well muffin tin. Sprinkle tops with white sanding sugar or granulated sugar. Bake at 400 degrees about 20 minutes or until toothpick inserted comes out clean. Let cool in pan about 6 minutes then dump out. Serve warm or cold DELICIOUS!
FOR VARIATION:
Use Vanilla instead of the lemon using 2 tsp of vanilla & then use cinnamon instead of the nutmeg. Sprinkle sugar & cinnamon on the tops before baking!
Use the lemon, the blueberries AND 2/3 cups of coconut for all you coconut lovers!

       Blueberry & Lemon Muffins Studded with Fresh Berries !                                                

Strawberry Vinaigrette Almond & Grilled Chicken Salad!

                                                                          


OOOHHH, juicy grilled marinated chicken nestled on a bed of greens & veggies that are loaded with strawberries, almonds, feta cheese & chow mein noodles!  This is the taste of SPRING!

1/2 Boneless Skinless Chicken Breast per person

Bagged Salad your Favorite

Fresh Strawberries cleaned & sliced saving one whole berry for garnish

1 Bottle of a Vinaigrette Dressing ( I used Superfruit Berry by Wishbone, any fruity vinaigrette dressing would be good or Balsamic would be good)

Any Veggies you choose ( I chose red onion, thawed frozen peas, fresh sliced tomato, celery & green pepper) sliced to nice bite sized pieces for the onion, celery & pepper , about 2 TBS of each veggie per salad)


Feta Cheese about 2 heaping TBS per Salad


Sliced Almonds 2 TBS per Salad


Chow Mein Noodles 2 TBS per Salad

Marinate chicken in 2/3 Cup of your dressing over night in the refrigerator. Grill on the cold side of the grill not over the open flame for about 45 minutes or until juices run clear. IF YOU DO NOT WANT TO GRILL just wrap chicken loosely in foil & bake about 45 minutes in a 350 degree oven! While chicken is grilling arrange green salad on serving plates about 1 & 1/2 cup of greens per person. Sprinkle veggies over greens then the almonds, then the strawberries, then the feta cheese, sprinkling the chow mein noodles around the outer edge of the salad. When chicken is done, bring in & slice into thin diagonal strips & lay over the top of the arranged salads. Pour a generous amount of the dressing over the chicken then top with one strawberry to serve. This is very good with a hot crusty roll or warm pita bread! Hearty & pretty this salad will please!                                                   

TOMORROWS RECIPE

Tomorrow I am making a Strawberry Vinaigrette Chicken, Almond Salad! Fresh Greens with Marinated Sliced Chicken Breast in a Berry Vinaigrette Dressing with Fresh Sliced Strawberries, Almonds, & Chinese Crunchy Noodles added for CRUNCH! Fresh & Light perfect for a Spring Lunch or Dinner!

Pizza Puffs !

                                                                          



This idea was given to me from a very dear friend & foodie from Illinois ! I am attempting to give his idea justice. This fold over individual portioned pizzas are a type of Calzone but Chicago style.  The only difference is in Chicago these are deep fried & not baked. OK, Deep Fried Pizza Pockets, hmmmm, even I am not up to trying a deep fried pizza! But if you wish feel free to deep fry these but I am going to stick to the baking process & leave the deep frying to you more adventurous souls! If I came close to these yummy treats hurray! If I did not they still are delicious & a fun twist from regular pizza! Enjoy them FOODIES & Thank You Frank for the idea!

                                           
 FILLING:
1&1/2 LBS to 2 LBS meat ( ground beef, sausage, ground turkey, steak sandwich meat or chicken, you choose or go meatless if you wish!)
2 Medium Onions chopped coarse
1 Large Green Pepper Chopped Coarse
4 Large Mushrooms Chopped Coarse
1 Cup of your favorite jarred pizza or spaghetti sauce ( I used Prego Chunky Mushroom)
2 TBS Olive Oil
2 TBS Chopped Garlic
Shredded Pizza Cheese
Cook meat using oil if not using ground beef, add vegetables & cook until soft. Add sauce & cook until hot. Keep warm until ready to fill Pizza Puffs.
Italian Seasoning, Parsley, Garlic Powder, Onion Powder, Coarse Sea Salt for sprinkling over each Pizza Puff 

DOUGH:
4 Cups Flour
2 TSP Salt
2 TSP Sugar
2 TBS Olive Oil
3 Cups Warm Water
1 Packet Yeast
Stir Flour, salt & sugar together. Stir water & yeast together stir until yeast melts. add oil & stir again. Now dump into flour mixture & stir until just combined. Cover & let rise until double about 1 hour. Once dough is ready, dump out onto well floured surface. Roll out to about 1/2 inch thick. Cut out circles about 8 inches in circumference . Take each circle & place about a loose 1/2 cup of filling in the center of the circle. top with 2 heaping TBS of the cheese. Fold dough over to make a crescent. Crimp edges with a wide tined fork. Lay each puff on a cookie sheet. Sprinkle the toppings from above on each puff. Bake at 400 degrees for 20 to 25 minutes or until browned. Serves 8 single Pizza Puffs !