EASY & TENDER LONDON BROIL, CROCK-POT VERSION!

                                                                                   

Tender moist London Broil that is cooked long & slow to marry all the flavors that go into this dish! It makes a very beautiful gravy that is perfect too! ENJOY MAKING DINNER while you are not even home! The aroma as you walk in the door with make your mouth water!

1, 2LB London Broil

2 TBS. Vegetable Oil

1 Onion Chopped

1 LB Baby Carrots

5 Large Potatoes Peeled & Cut into Thirds

Sea Salt to taste

White Pepper to taste
3 Bay Leaves
2 TBS Chopped Parsley * dried is fine to use!

1 Packet of McCormicks Beef Flavor Boost, Not essential but I love it!

1/2 Cup Red Wine ( if you do not want to use Red Wine use 1/3 Ketchup diluted with water to make 1/2 Cup) But the wine gives the meat a tenderness that is hard to beat!

1 Small Can Chopped Portabella Mushrooms drained

1 Can of Campbells Golden Mushroom Soup 10 & 1/2 OZ size

1 & 1/2 Cans of water

Heat the oil in a large skillet, place the London Broil in the pan & season the top with the salt & pepper. Sear until bottom is nicely browned then flip the meat over & repeat. Once seared remove the meat & add all of the liquids to the pan & stir well scraping the bottom & sides of the pan to deglaze it & get all the browned bits into the sauce! 

In the crock-pot place the onion, the layer the carrots & then the potatoes. Place meat on the top, scatter the mushrooms over the meat & then pour all the liquid over the meat. Add the Bay leaves & the parsley  & cook on LOW for 10 hours! If you can baste the meat with the liquid after 4 & then again after 6 hours of cooking time. You don't have to but I like to keep the meat covered! THIS IS AMAZING! 

                   This is the London Broil in the Crock-Pot!
                                          

              This is my husbands serving size, he loved it!
                                                  

Hello Judy's Foodies!

I would like to say hello so all of my Judy's Foodies from here at home & all around the world! Please feel free to share my recipes with your friends & family! This recipe blog is always free, no sign up need although you might want to so you never miss my newest recipes & there are always new recipes! I am up to over 530 recipes all tried & true with 6 of those recipes generously given to me to share wit the world! My new recipes always appear first on the blog but remember to go back into the archives for more terrific & unique Judy's Foodies recipes! Have a day full of joy, blessing & time spent over a great meal with your family & friends, the good things in life are time with loved ones! Thank you, Judy

EASY CHICKEN ENCHILADAS, Judy's Foodies style!

                                                                           

We like our Enchiladas big & full of meat, & cheese! These are how we eat them at The Johnson house! Fast, super easy a real quick fix for dinner!

2 Pound Boneless Skinless Chicken

6 Large Soft Burrito Tortillas

1 Can Enchilada Sauce, I used Mild Old El Paso Mild Red 

4 Cups Shredded Cheddar Cheese, I used Mexican Blend

1 Can Refried Beans, I used Old El Paso Mild Original

Sour Cream to dollop

OPTIONAL EXTRAS:

Cooked Rice

Onions & Peppers

Any thing you like to add heat to your Enchiladas, we like our MILD!

In a cast iron skillet or non-stick pan saute the chicken over medium heat breaking it into pieces as it cooks. Once cooked & shredded add the can of refried beans & about 1/4 of the can of sauce. Stir & cook until heated through. This is where you would at as much cooked rice, peppers, onions & or chili peppers for your add ins. Stir & cook until all is heated well. Preheat your oven to 350 degrees. Now assemble your Enchiladas! In a large glass pan at least 9x13 inches take one Tortilla & fill it with about 1/2 cup of your hot meat mixture. Sprinkle with about 1/4 cup pf the shredded cheese. Fold in the ends & wrap up your Enchilada. Lay it in the pan. Continue with the rest of your Tortillas, Meat & the One Bag of Cheese! You will get 6 large Enchiladas! Now evenly pour the remain Enchilada sauce over the tops of your rolled Enchiladas! Sprinkle the second bag of cheese over the Enchiladas dividing evenly. Bake them in your preheated oven for 350 degrees! OLE!

Pizza Burgers

                                                                           

These are Sirloin Steak Burgers

This is the Turkey Burger

This is the Turkey Burger all ready to eat!

For this recipe I used store bought Sirloin Burger Patties 1/2 LB. each. The Turkey Burger was loose packaged & I used 1/3 LB to make the patties!

1/2 LB Sirloin Burgers per person

1/3 LB. Turkey burger per person 

2 TBS Chopped Mushrooms for each Turkey Burger mixed into the patty!

1 Jar Prego Pizza Sauce warmed in the microwave about 50 seconds. Do this in  bowl not in the jar!

Mozzarella Cheese 2 Slices per burger

Provolone Cheese 2 Slices per burger

Good quality baker Italian Rolls Split, buttered on the inside & spread with about 1 tsp chopped garlic. Lay on a baking sheet opened up flat & place the cheese for each burger on the top half. Bake in a 325 degree oven for about 10 minutes to toast the buns & melt the cheese. Keep warm until burgers are ready

Fry burgers sprinkle the tops with salt, Garlic Powder, Onion Powder, Italian Seasonings, & pepper if you choose. Fry the one side & then flip burgers to continue to cook season the second side with the same seasonings. Cook until desired doneness! Once cooked place a burger on the bottom half of the bun, spread with as much pizza sauce as you wish, close up that burger & dig in! HEAVEN ON A BUN!

Homemade Playdough!

                                                                         

Soft, super soft, easy to work with & long lasting dough for your child to play & play & play with, over & over again! This is super easy & this dough lasts a long time! You choose the colors & each batch makes 3 large balls of dough about the size a little smaller than a softball! Your children will love this homemade dough! This is not my original recipe but taken from The Postman's Cookbook & credited to Patricia Anderson & Jo Ann Bryant! 

3 Cups Flour

1 & 1/2 Teaspoons Salt

3 Tablespoons Oil

3 Cups Water

6 Teaspoons Cream Of Tartar

FOOD COLORING, I used the new Neon Food Coloring it is perfect for this!

1 Tablespoon of Extract of your choice, ( this was my idea to make the Playdough have a nice scent while working with it) I used Cinnamon Extract, Peppermint would have been nice too. Any extract you like would work! Add the extract as part of the water to make the 3 Cups Water!

Mix all of the ingredients, EXCEPT the Food Coloring, together in a large HEAVY skillet or deep saucepan, I used my Cast Iron Skillet, & I highly recommend the Cast Iron skillet! Stir all the ingredients together in the pan until smooth. This will look like pancake batter. On the side have 3 separate bowls ready along with 3 bottles of the food coloring you have decided to use. Back to the skillet.Have a whisk & a large heavy spoon ready to use! Whisk the entire time as you cook this over medium heat. It will start to look lumpy, it is suppose to! Keep stirring as it comes together switch to the heavy large spoon to stir. Stir & stir & you will get smooth wet dough. At this stage separate into 3 large evenly divided clumps & place into the 3 separate bowls. You will need the skillet so keep it warm as you place enough food coloring in each bowl until you get the color you desire. Mine took about 1/2 bottle for each color! Knead the color into the dough. Now one at a time place one dough ball back into the skillet & press & cook until dough has the consistency of store bought Playdoh! Remove that color & put in the next & cook that one until you have the same result. Repeat with the third batch! Let cool & store in an airtight container in the refrigerator! This is FUN to make & FUN to play with! 

CAUTION: DO NOT COOK ON TO HIGH OF A HEAT PLAYDOUGH WILL START TO BROWN! DO NOT OVECOOK YOU WANT SOFT SMOOTH PLIABLE DOUGH & OVERCOOKING WILL GIVE YOU DRY CRUMBLING DOUGH! As soon as it looks just like Playdoh it is finished!

Chocolate Marshmallow Rice Crispy Treats

                                                                     

Why not? Why not make these old time favorites with some chocolate? I did & YUM! EASY TOO!

4 Cups Rice Krispies

1, 10 oz. Bag Mini Marshmallows

1, 11 oz Bag Chocolate Chips, either Semi-Sweet or Milk, I used Milk Chocolate

2 Tablespoons of Butter

Melt Marshmallows, Chocolate, & Butter in the Microwave on high 1 minute at a time stirring after each minute until everything is melted, it took 2 minutes for me.

Now dump in the Rice Krispys & stir. Butter a 9x13 pan & then pat the cereal mixture into the pan & let cool. Cut into bars & MUNCH! 

Banana Fritters

Big, beautiful, & fluffy Banana Fritters! Crispy on the outside soft with bits of banana on the inside! YUMMY!

1 & 1/2 Cups Flour

1 & 3/4 Teaspoons Baking Powder

1/2 Teaspoon Salt

2 Tablespoons Heaping Sugar

1 Beaten Egg

1/2 Cup Milk +2 Tablespoons

1 Teaspoon Vanilla

1 Teaspoon Cinnamon (optional)

2 Bananas peeled & diced

Powdered Sugar to Coat

Shortening For Frying

Mix the flour, sugar, salt, baking powder & Cinnamon together very well! Beat the egg & mix it with the vanilla & milk, stir well! Now dump this into your dry & mix well, I just use a heavy spoon. Stir in your diced bananas & gently stir through the batter. Now heat up your skilled with enough shortening that makes about 2 inches deep once melted. Drop your fritter batter by heaping tablespoons, in the hot shortening, hot enough to sizzle but not smoke! I used medium high heat. Let fry until the fritters are puffed up & bubbly on the top. Flip & fry the other side! You want full puffy fritters with no wet heavy batter. The bananas should be the only wet part inside each fritter! As each fritter is done remove with slotted spoon or spatula & place on paper towels to dry. Pat the tops with paper towel too! Let cool then coat with powdered sugar! THESE ARE YUMMY! It makes about 8 large fritters!

New York Style Bagels as per The Sophisticated Gourmet

                                                                           

Large Crusty Chewy Bagels! They have always been a favorite of mine! There is nothing better than a bagel split & then toasted spread with butter & homemade jam, or peanut butter, or turned into a Bacon, Egg, & Cheese Sandwich. I have always bought my bagels but wanted to try making them myself! This is the result! HURRAY!

1 Packet of Active Dry Yeast

1 & 1/2 TBS Sugar

1 & 1/4 Cups Warm Water, more or less

3 & 1/2 Cups Bread Flour

1 & 1/2 TSP Sugar

Take 1/2 Cup of the warm water & in a bowl, add the yeast & sugar & do NOT mix just let it sit for 5 minutes & then stir. 

In a large deep bowl mix bread flour & the salt, make a well in the middle & pour in your yeast mixture + the rest of the warm water about 3/4 cup or so & mix this all into your dough. Turn your stiff but moist dough out onto a floured surface & knead for 10 minutes until dough is elastic & smooth. Spray a bowl with cooking spray, place dough in the bottom & turn in over one time. Cover with a damp kitchen towel & let it sit in a warm place until dough is double in size about 1 hour. Once dough is double punch it down & let it sit for 10 minutes. Now divide the dough into 8 equal balls. Roll the balls one at a time in your hand until uniform. Gently but firmly press your thumb through the middle to make the hole, shape into a bagel form about 1/2 the size it will be after it is baked . Place on  cookie sheet & do this with each dough ball. Cover with your damp towel & let sit for 10 more minutes. Now preheat your oven to 425 degrees. Take a large deep pot of water & bring it to the boil. Once the resting period is over for your shaped bagels take 2 or 3 at a time & drop them into the boiling water. Simmer for 2 minutes & then flip them over & simmer for 2 more minutes. Remove from the pot with a slotted spoon or spatula. Place onto a lightly sprayed cookie sheet. Do all 8 bagels. Once that step is done beat up 1 egg white with 1 TBS water. Wash the top of each boiled bagel & sprinkle with any topping you choose. I used coarse Sea Salt. You may use Fresh Chopped Onion, Poppy Seeds, Fresh Chopped Garlic, Sesame Seeds, or Cinnamon & Sugar, Now bake for 20 minutes or until golden brown! Cool on wire racks. Once cooled I like to slice mine & toast them then spread with my favorite spread or make into  a sandwich!