Recipes for Judys' Foodies: Marzetti a hearty comfort food Casserole

Recipes for Judys' Foodies: Marzetti a hearty comfort food Casserole: 1, lb. Ground Beef ( I use turkey burger)   1, Large onion peeled & chopped 2, Ribs celery chopped 2, Cloves garlic minced 1, Green ...

Recipes for Judys' Foodies: South African Peanut Stew

CLICK ON THE LINK FOR THIS AMAZING RECIPE from my archive!


Recipes for Judys' Foodies: South African Peanut Stew:                                                                                 Yes, I know this is so NOT a Pa. Dutch dish but if our dut...

Recipes for Judys' Foodies: Italian Garlic Shredded Beef for Sandwiches made i...

                                                                                   

Click on the link for this Archived recipe!


Recipes for Judys' Foodies: Italian Garlic Shredded Beef for Sandwiches made i...:            JUICY, TENDER, & FLAVOR PACKED this beef will KNOCK YOUR SOCKS OFF! Great for a crowd it makes PLENTY & OH SO EASY too!...

Recipes for Judys' Foodies: Amish Potato Soup!

                                                                                

Recipes for Judys' Foodies: 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 ...

Pumpkin Marshmallows Homemade!

                                      
                                                                               

This is the Marshmallows cut so you can see the nice big squares with the lush Pumpkin fluff inside! THESE ARE WONDERFUL!

                                                                               

                                      

FRESH MADE & IN THE PAN! These must sit overnight before I may cut them so they set up for a firm but FLUFFY SOFT MARSHMALLOW! I am SO EXCITED that I had to share these with you tonight! After I cut these I will post the photo in the morning! I am a MARSHMALLOW FANATIC & wondered if I could add pumpkin & come up with a NICE candy for Halloween & Thanksgiving! THESE ARE THE RESULTS & I am HAPPY with THEM! Lots of Pumpkin flavor with spices added & then the heavenly fluff of Marshmallow!  These are WORK but WORTH IT!
4, 1oz packs of Knox Gelatine
1/2 Cup Cold Water
Stir that together in a very DEEP mixing bowl & let sit for 1/2 hour. NEXT:
IN a large DEEP HEAVY PAN place the following:
1/2 Cup Water
3 Cups Sugar
2 Cups Light Corn Syrup
1/2 TSP Salt
1, 15oz. Can Pumpkin
2 TSP VANILLA
2 TSP Cinnamon
Dash of Cloves. Nutmeg & Ginger if desired
Over low heat stir this together until sugar is melted. NOW IT GET TRICKY! Over HIGH heat cook & STIR until mixture reaches 244 degrees hard ball candy stage. Wear an oven mitt so splatters from candy do not burn & stir so candy does not stick & burn on the bottom of the pan! as SOON as it reaches 244 degrees REMOVE FROM HEAT & add vanilla & spices, stir well. NOW slowly pour mixture into your gelatine mixture beating with a mixer as you pour. I use a hand mixer! Get someone to pour as you beat. Now beat on high for 15 minutes! YES 15 minutes! You will get LOVELY FLUFFY MARSHMALLOW! DO NOT QUIT BEFORE 15 MINUTES or you will not get FLUFFY Marshmallows! In a glass 9x13 pan butter the pan & then dust with any of the following:
Confectioners Sugar
Confectioners Sugar & Cinnamon Mixture ( 2 Cups sugar to 3 TSP Cinnamon)
Sanding Sugar
Sprinkles
Pour Marshmallow mixture spooning it in to the pan that you prepared. Cover the top with any of the above you chose.
NOW LET PAN SIT OUT  OVER NIGHT to set up. In the morning cut into squares the size you wish & dip the sides into the above you chose to use for the pan & the top of the Marshmallows! DELICIOUS & UNIQUE!

Baked Blueberry Oatmeal from Jen Holliday

                                                                               

Baked Blueberry Oatmeal is OH SO YUMMY! This is not my baked granola type oatmeal. This is more cakelike, bursting with big plump blueberries & lots of cinnamon! Eat hot with milk over it in a bowl, as dessert with ice cream or just as is. You can not go wrong on this one folks! I showed it cut on a serving plate so you could see how high it bakes!Best part other than eating this Baked Oatmeal is you do not need any Mixer or Food Processor just a fork & a heavy spoon will do!

3 Cups Oatmeal ( I used Old Fashioned Rolled Oats)
1/2 Cup Regular Sugar
1/2 Cup Brown Sugar
2 TSP Baking Powder
1 TSP Salt 
2 TSP Cinnamon
STIR ALL TOGETHER & MIX WELL! NOW ADD THE FOLLOWING WET INGREDIENTS ALL AT ONCE after you mix them together:
1Cup Milk
2 Eggs Beaten Well
1/2 Cup Butter Melted
1 TSP Vanilla
Slowly a little at a time beat the melted butter into the eggs & milk that you have beaten together. Now dump all at once into your dry mixture. Stir well! 
1Pint Blueberries either fresh or frozen that you have thawed Fold gently into your batter.

 Spray a 9x9 square pan or use a 9 inch deep pie pan like I used. Pile batter into prepared pan and smooth at so batter is even. NOW MAKE THE CRUNCH TOPPING!

1 Cup Oatmeal ( I used Old Fashioned Rolled Oats)
3 Heaping Tablespoons EACH Granulated Sugar & Brown Sugar
Dash of Salt
1 TSP Cinnamon
4 TBS Melted Butter
Stir the dry together. Stir in melted butter until all is moistened but crumbly. Spread over the cake batter. Bake at 350 Degrees for 40 to 45 Minutes until cake tester comes at clean with no wet batter!  THIS IS GREAT BAKED OATMEAL!

Recipes for Judys' Foodies: Thin Crispy Crust Homemade Pizza

                                      SUPPER TONIGHT!
                                                                                   

Click on the link for this GREAT recipe!


Recipes for Judys' Foodies: Thin Crispy Crust Homemade Pizza: My husband has been looking for a really good thin crust pizza here on the East Coast & just wasn't finding the right combo of th...

Recipes for Judys' Foodies: Chocolate & Yogurt Cake Frosted with Vanilla & Yog...

                                                                                  

Click On the Link! Yogurt in baking is AMAZING!



Recipes for Judys' Foodies: Chocolate & Yogurt Cake Frosted with Vanilla & Yog...:                                                                           This a newly created version of my mothers Chocolate Mayonnais...

Recipes for Judys' Foodies: Chicken Pot Pie Amish Style with a Twist!

                                                                                

Click on the Link for REAL Amish Pot Pie Lancaster County Style!


Recipes for Judys' Foodies: Chicken Pot Pie Amish Style with a Twist!: Chicken Pot Pie made fresh & Homemade EXCEPT for the secret ingredient! Are you ready? Ok, here is the secret, PEROGIES !!! Potato &a...

Recipes for Judys' Foodies: The Devil Made me do it Brownies ( Yes they are TH...

                                                                                   

click on link!


Recipes for Judys' Foodies: The Devil Made me do it Brownies ( Yes they are TH...:                                                                                1 & 1/3 Cup Butter Softened. 2 & 2/3 Cup Sugar 4 ...

Recipes for Judys' Foodies: Wormy Bones for Halloween ! by Gayle Knowles-Hale

                                                                   

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Recipes for Judys' Foodies: Wormy Bones for Halloween ! by Gayle Knowles-Hale: However many hot dogs you need to serve! 4 to 6 uncooked spaghetti noodles per dog. Jar of spaghetti sauce or Salsa or Pesto Sauce for ...

Recipes for Judys' Foodies: Flourless Chocolate Cake "The Beast"

                                                                                  

CLICK ON THE LINK BELOW FOR THIS SPECTACULAR DESSERT!

                                                                       

This is The Beast with melted chocolate drizzled over the top!

Recipes for Judys' Foodies: Flourless Chocolate Cake "The Beast":                                                                          THE BEAST is the perfect name for this BLACK AS MIDNIGHT choc...

Recipes for Judys' Foodies: Best Banana, Oatmeal, Flax & Cinnamon Bread and Pu...

                                                                          

This is a slice of the Pumpkin version! Click on the link below for this & 3 other GREAT BREADS!



Recipes for Judys' Foodies: Best Banana, Oatmeal, Flax & Cinnamon Bread and Pu...:                                                                                                                                           ...

Recipes for Judys' Foodies: Pumpkin Panko Dessert Squares!

                                                                              

Click on the link below for complete recipe!


Recipes for Judys' Foodies: Pumpkin Panko Dessert Squares!:                                                                                                                                     ...

Recipes for Judys' Foodies: Chicken & Waffles with Home Made Waffles!

                                                                            

Just click on the link below for this GREAT recipe!


Recipes for Judys' Foodies: Chicken & Waffles with Home Made Waffles!: LIGHT FLUFFY WAFFLES, but these are NOT for breakfast, these are for SUPPER! We eat a dish called Chicken & Waffles which is Chicken G...

Recipes for Judys' Foodies: Real South Carolina Pulled Barbqued Pork by a TRUE...

                                               DINNER AT OUR HOUSE TONIGHT!                                                                           

Recipes for Judys' Foodies: Real South Carolina Pulled Barbqued Pork by a TRUE...: THIS IS MY CROCK-POT FULL of the South Carolina BBQ Pulled Pork. Sweet & yet Tangy & VERY MOIST ! Different from the BBQ that I am...

Recipes for Judys' Foodies: Crusty Italian Bread

                                                                                    

Recipes for Judys' Foodies: Crusty Italian Bread:     Crisp & Crusty on the outside, soft & tender inside, this loaf of bread is the perfect extra for any meal!  1 Package Yeast ...

Recipes for Judys' Foodies: Beefalicious Stew!

Recipes for Judys' Foodies: Beefalicious Stew!:                                     2 LBS. Black Angus Beef Tips 2 TBS. Olive Oil 2 TBS. Worcestershire Sauce 3 Large Cooking Onions 1 ...

Recipes for Judys' Foodies: Hot Toddy for Sleepy Time !

                                                                                  

Recipes for Judys' Foodies: Hot Toddy for Sleepy Time !: Ok, I have this laryngitis thing going on & I decided to try something hot to help my throat & this yummy drink is the result! I d...

Recipes for Judys' Foodies: Sweet Potato Cake with a Marshmallow Cream Cheese ...

                                                                 

Recipes for Judys' Foodies: Sweet Potato Cake with a Marshmallow Cream Cheese ...:               This cake could  easily be a Pumpkin Cake or a Carrot Cake too! Just substitute Pumpkin or Carrot for the yams! But I fell ...

Recipes for Judys' Foodies: Shoofly Pie Whoopie Pies ! My Original Pennsylvani...

                                                                                  

Recipes for Judys' Foodies: Shoofly Pie Whoopie Pies ! My Original Pennsylvani...:      OH Yeah OOEY GOOEY Pa. Dutch WUNDURFUL GOOT cookie treat! To Quote my son "AMAZING!"   I have to agree with him these turne...

Recipes for Judys' Foodies: LONDON BROIL in a Coke Marinade!

Recipes for Judys' Foodies: LONDON BROIL in a Coke Marinade!: THIS IS LONDON BROIL as it should be, JUICY, FLAVORFUL & TENDER! Marinated in a Coca Cola Marinade w...

Recipes for Judys' Foodies: Rustic Caramel Apple Tart

Recipes for Judys' Foodies: Rustic Caramel Apple Tart: Crust 2 cups flour 1/4 tsp salt 2 tsp. sugar 2/3 cup butter (cold) 4 to 5 tbs. cold water 1/2 tsp vanilla Combine all dry ingredients...

Recipes for Judys' Foodies: Caramel Apple Cheesecake

Recipes for Judys' Foodies: 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 Sug...

Recipes for Judys' Foodies: My Ultimate Breakfast Sandwich !

Recipes for Judys' Foodies: My Ultimate Breakfast Sandwich !: This is my FAVORITE breakfast & the one I usually make on holidays & special occasions! They are FAS T & FILLING & FUN too...

Cinnamon, Blueberry Flop a Coffee Cake!

                                                                               

Looking for an amazing coffee cake? Look no more, this is it! I love this cake because it is quick, easy & needs no equipment. Mixed in a bowl dumped together & quick as can be you have cake! Not just cake but a GREAT cake!
1 & 1/2 Cups Flour
3/4 Cups Sugar
2 & 1/2 TSP Baking Powder
1/2 TSP Salt
Stir the above all together. Cut in 1/4 Cup Shortening until you have fine crumbs. Beat 1 egg with 1 cup of milk & 2 tsp vanilla. Pour into the dry & beat with a heavy spoon until combined. Spray & flour or grease & flour a deep 9 inch or 10 inch pan. Pour batter into the pan. Spread out evenly over the top 1 pint of fresh or thawed blueberries. Now sprinkle over the berries a mixture of 1/2 Cup Granulated Sugar & 1/2 Brown Sugar . Spread evenly. Dot the top with 6 TBS butter &  then sprinkle with a generous amount of Cinnamon about 2 TSP.

                                                           

 Bake in a preheated 350 degree oven for at least 30 minutes up to 45 minutes . My oven takes over 45 minutes to complete the baking! Cake should be risen & golden brown. Test with a wooden pick to make sure batter is not wet. Once baked remove from oven & let cool. I drizzled mine with the following glaze.
GLAZE:
1 Cup Confectioners Sugar
1 TSP Melted Butter
Milk enough to make a smooth glaze about 2 TBS. 
1 TSP Vanilla.
Melt butter add sugar & vanilla & start to stir. add enough milk to make a smooth glaze. Just use a spoon to stir & mash any of the sugar lumps. Once smooth drizzle over the cool cake! 

                                                                

Chicken & Broccoli Gnocchi Casserole Ala Judys' Foodies

                                                                                  

This big casserole will have your family or friends ooohing & aaahing with pleasure! This size casserole will serve 6 to 8 people and you can cut it in half for for a family of 4! But leftovers are not promised! This is loaded with tender white chicken, soft plump Gnocchi which is like a potato noodle/dumpling! The broccoli is a nice addition to make this a one pot main course. We had this tonight with baked Hawaiian rolls that can be found in your supermarket. Any good roll or hot crusty bread is a nice thing to serve with a hearty casserole. This is a very good meal! ENJOY, FOODIES!
2, 14 oz.  Packages of Frozen Gnocchi
1, 16 oz. Bag Frozen Chopped Broccoli thawed
2 LB Thawed White Meat Chicken Breast cut into bite sized pieces
3 TBS Flour
3 TBS Butter
3 Cups Milk
3 Cups Cheddar Cheese Shredded
1 Cup Bread Crumbs ( I used Italian Flavored Crumbs)
1 TSP Minced Garlic
3 Dashes Red Pepper or to taste
3 Dashes of White Pepper or to taste
2 TSP Parsley Flakes
1/2 Teaspoon Paprika + more to sprinkle

Cook Gnocchi in enough boiling water, with 1 tsp salt added to the water, to cover the Gnocchi. Bring to a rolling boil & cook & stir about 8 minutes or until Gnocchi is floating in the water & looks puffy. In a colander place the thawed broccoli. As soon as gnocchi is cooked drain over the broccoli, this helps to slightly cook the broccoli. Now in the pot you used to cook the noodles add the 3 TBS butter. Melt over low heat. now stir in the flour whisking until there are no lumps! Whisk in the milk & stir until this is nicely thick & bubbling! Stir in the cheese, peppers, & paprika, & cook until cheese is melted. Remove from heat. In a 9x13 casserole dish spray the bottom & sides with a cooking spray then ladle about 1/4 cup of cheese sauce in the bottom. Lay 1/2 of the raw chicken in the bottom of the dish evenly spread out. Now spoon 1/2 of the broccoli Gnocchi mixture over the chicken, layer the rest of the chicken over the Gnocchi mixture & now cover with a layer of the Gnocchi & broccoli. Spoon the cheese sauce over the entire casserole. Sprinkle with an even coating of bread crumbs. Sprinkle a pretty dusting of Paprika over the top. bake in a preheated 350 degree oven for about 45 minutes up to an hour until the bread crumbs are browned & the sauce is bubbling!  THIS IS JUST SO GOOD!

Sweet & Spicy Pumpkin Graham Muffins

 

The joy of Autumn & the glorious taste of spices & pumpkin together in a variety of ways! These muffins are a great start to your day or the perfect treat to go with your evening cocoa or hot mulled cider! I made these without the extra add in ingredients but any of the ones on the list would be delicious too! No matter which you choose these muffins will be DELICIOUS!
 2 & 1/2 Cups Flour
1 Cup Graham Cracker Crumbs ( I crushed my own but bought are fine too)
1 Cup Sugar
1 TBS Baking Powder
1 TSP Salt
2 TSP Cinnamon
1 TSP Ginger
1/2 TSP Cloves
1/2 TSP Nutmeg
Stir all the dry together until mixed evenly! Now add all at once the following:
2 Beaten Eggs
1/4 Cup Vegetable Oil
1 Cup Pumpkin Puree
1 Cup Plain Yogurt
2 TSP Vanilla
 
Dump right into the dry & mix with a heavy spoon until everything is wet & evenly mixed! 
ADD IN EXTRAS IF DESIRED: ! Cup Raisins, OR 1 Cup Chocolate Chips, OR 1 Cup Nuts Chopped, OR 1 Cup Coconut. Just stir in after after everything is mixed!
 
Spoon into a sprayed muffin pan with 12 wells. You may use paper liners if you wish! Now create the following topping:
3/4 Cup Flour
3/4 Cup Sugar
2/3 cup Graham Cracker Crumbs
2 TSP Cinnamon
4 TBS Melted Butter
Stir all dry together, add melted butter & mix well. Spoon over unbaked muffins dividing evenly over each muffin. Now sprinkle more cinnamon over each muffin & give a sprinkle of Sanding Sugar or regular sugar over the top. Bake at 400 degrees for 20 minutes or until baked to a nice lightly brown & raised top finish! I tested with a wooden toothpick & it came at clean at 20 minutes! You should smell the aroma in my kitchen right now, Pumpkin & Spices fill the house! You must let these cool about 6 minutes before removing from the pan! Just turn upside & dump. If any refuse to dump out tap the bottoms of the pan wells with a heavy knife, at last resort run a knife around the edges of the muffin. These will come out easily & I have not lost a muffin yet! ENJOY YOUR FALL FLAVOR FEST FOODIES!

                                                                        

                                                                               

Recipes for Judys' Foodies: 1920's Waldorf Astoria Red Velvet Cake as per Cake...

Recipes for Judys' Foodies: 1920's Waldorf Astoria Red Velvet Cake as per Cake...:                                                                                This is what this AMAZING cake presents itself as once ...

Sugar & Spice Makes everything Nice Cookies!

                                                                                                      

Fall makes me think of spices, fruits, pumpkins, colors & crisp days. Today had me thinking of sugary & yet spicy things. I almost made Ginger Snaps but I was wanting something a little different. This is the result of my playing in kitchen! 

2 Sticks of Butter Melted ( 1/2 pound)
1 & 1/2 Cups Brown Sugar ( I used Dark Brown, Light Brown would be ok too)
1 Cup Granulated Sugar 
Beat that together until combined. It will be wet, heavy & sugary & that is what you want!
Beat into that 4 Large Eggs & 2 TSP Vanilla.

Mix Together all the dry ingredients listed below:
5 Cups Flour
1 Tsp Salt
1 TBS + 1 TSP Baking Powder
2 TSP Cinnamon
2 TSP Ginger
1/2 TSP Cloves
Beat these into the butter mixture using a mixer as long as you can then finish adding the rest stirring with a heavy spoon until everything is incorporated. Spray your baking sheets & preheat your oven to 350 degrees. Roll dough into balls using 1 heaping TBS of the dough. Dip the tops of the cookie dough balls into sanding sugar ( I used white sanding sugar) place on sheets sanding sugar side up & bake for about 12 minutes. Bottoms of cookies should be nicely browned & tops of cookies puffy & crackled! Makes 4 dozen 3 inch across cookies!These are soft & slightly chewy nicely sweet with a kick from the spices! If you want HEAT with these increase ginger amount to 4 tsp & even add a dash or 2 of pepper but I like mine sweeter than I do hot!

Cheesiest Tuna Noodle Casserole

                                                                                  

Another OLDIE but a GOODY! Warm hearty & pleasing to the eye & the tummy, sure to please!

1/2 LB Elbow Macaroni Cooked according to package, as you drain put 1 16 oz. bag of frozen peas in the bottom of the colander then dump the cooked noodles over the peas. This will thaw them so they are ready for the casserole.
Back in the pot you cooked the noodles place 4 TBS of butter & melt over medium heat. Stir in 1/4 cup of flour & whisk. Now whisk in 4 Cups of milk cook & stir until thick. Add 3 cups of shredded cheddar cheese & stir & cook until cheese melts, remove from heat. In a deep casserole add the noodles & peas & 16 oz. canned Tuna DRAINED. Stir in 2 heaping TBS of dried chopped vegetables that you can buy in your spice section of you grocery store. Stir in the cheese mixture. Sprinkle 1 cup of bread crumbs over the top. Sprinkle parsley over the crumbs. Bake at 375 for 30 minutes! DISH UP! Serves 5 !