Chewy Chocolate Chip Bars

                                                             

Gooey Chocolate Chip Cookie Bars!
Makes a 9x13 pan full of goodness!

2 3/4 Cups Flour

1/2 TSP Baking Soda

2 TSP Baking Powder

1/2 TSP Salt

2 Cups Brown Sugar

2/3 Cup Melted Butter

3 Eggs Beaten

2 TSP Vanilla

1 Bag Chocolate Chips, I used Semi Sweet!

1 Cup Nuts optional

Mix all the dry together. Add melted butter, beaten eggs & vanilla. Stir with a large heavy spoon until combined well. Stir in Chocolate Chips & nuts. Grease & flour a 9x13 cake pan. Preheat oven to 350 degrees. Bake 30 to 35 minutes. Remove from oven & cool. Serve warm with ice cream or let cool & just munch! 

Shoofly Applesauce Cake

                                                                               

Bake up the flavor of Autumn in this delightful & easy cake!
So moist, tender & packed with flavor!

4 Cups Flour

2 Cups Brown Sugar

3/4 Cup Of Butter cut into small pieces

2 TSP Cinnamon

1 Tsp Clove & 1 Tsp Ginger, & Dash of Nutmeg Optional

Preheat oven to 350 degrees

Grease & Flour a 9x13 pan

Stir all the dry ingredients together in your large mixing bowl. Now add the butter a little at a time on low speed until you get fine crumbs. Remove 1&1/4 Cups for your crumb topping. Now add the following to the remaining crumbs.

2 Cups Boiling Water in a deep bowl add the following:

1 TBS Baking Soda & let it foam up, stir to be sure all is dissolved. Now stir in,

1 Cup Molasses, I used Grandma's but use the Molasses or table syrup you prefer.

1 Cup Applesauce

2 Tsp. Vanilla

Stir to combine then beat on low speed into the remaining crumbs. Beat but a few lumps will be in the batter, not to worry. 

Pour the batter into your prepared pan. Now sprinkle all of the crumb mixture you set aside & divide evenly over the top. Sprinkle cinnamon over the crumbs if you like, I do & I did! 

Bake in preheated 350 degree oven for 45 minutes or until cake tester comes out clean. Mine was perfect at 45 minutes but you do not want wet better, so bake until toothpick comes out clean. This is a very moist, flavorful cake, & taste like Fall & taste like More! ENJOY FOODIES! 

Cheesy Baked Corn

 Cheesy Corn : 4 bags Copes frozen corn thaw, 1 chop, onion, 2 ribs celery chop, 2 T parsley, chop, 1 stick butter, 6 eggs, 8 oz. cream cheese soft. 2 Cups sour cream, 2Cups shredded cheddar cheese, fry onion, celery in butter, cool, beat cream cheese add eggs beat, add sour cream beat, add butter mix. stir into corn fold in cheddar cheese. Crock pot 4 hours high or 5 to 6 on low.

I made this to take to a family picnic one year but forgot to get a picture. This is super good!

Judys Foodies Nestle's Tollhouse Pie!

                                                                                

Delicious Nestle's Tollhouse Pie made my way! 

Serve warm with vanilla ice cream or whipped topping if you wish! 

Pie Crust:

2 Cups Flour

1 TSP Salt

2 TSP Sugar

Mix all together

Cut in to make crumbs

1/3 Cup Cold Butter

1/3 Cup Shortening

Once you have cut in the butter & shortening enough that you have fine crumbs add the following.

4 to 5 TBS Cold Water & 1 Tsp Vanilla

Divide dough in 1/2. Save or freeze the one & roll out the other on a floured surface. Line a deep 9 inch pie pan. Now mix up the pie filling.

PIE FILLING:

2 Large Eggs

1/2 Cup Flour

1/4 TSP Salt

1/2 Cup Sugar

1/2 Cup Brown Sugar

2 TSP Vanilla

1 & 1/2 Sticks butter Softened

1&1/4 Chocolate Chips Semi Sweet or any that you choose

1 Cup Chopped Nuts (Optional) or add 1 Cup Oatmeal or 1 Cup Coconut

Beat butter until fluffy, now add eggs & beat again. Add vanilla & beat. Stir the dry ingredients together EXCEPT the chocolate chips & nuts or what you choose to add. Beat the dry ingredients into butter egg mixture about a cup at time until all is added & batter is fluffy. Spoon into your pan lined with the pie dough. Trim & crimp the edges of your crust. Bake in a preheated 325 Degree oven for 55 to 60 minutes. Test for done filling with a sharp knife inserted into the pie. It should come out with only gooey chocolate not raw dough. Be careful to not overbake, you do want that fresh out of the oven chocolate chip gooeyness for this pie. Let pie cool until it is warm before serving. If your pie is for later, you may microwave each slice for about 30 seconds on high to warm up each piece. Add the vanilla ice cream or whipped topping & serve! 

Judys' Foodies Nestle Tollhouse Pie is baking now!

            A new recipe coming, maybe?

I am baking a Nestle Tollhouse Pie right now!

If I love it I will share it with you! Not my recipe I am using Nestle's. But I am sure it will be very good!

What is not to love? Homemade dough, chocolate chips, YUM!

I will keep you posted!

Happy Independence Day America! 

       

Black Raspberry Tart

                                                                            

Fresh Black Raspberry Tart is a scrumptious dessert. This tart has a sugar cookie crust, seedless black raspberry filling & topped with vanilla butter crumb topping! Add a dollop of ice cream or whipped cream if you wish & as you can see my choice was vanilla ice cream. Enjoy!

SUGAR COOKIE CRUST:

1 & 1/2 Cups Flour

1 Tsp Baking Powder

1/2 Tsp Salt

1 Stick which is 8 TBS of softened Butter

3/4 Cup Sugar

1 Egg

2 Tsp. Vanilla

Stir the flour, baking powder & salt together & set aside. Beat butter until soft, add sugar & beat again. Add the egg & vanilla & beat again. Now add your flour mixture about 1/4 cup at a time beating well. Once everything in incorporated & beaten well, chill in the freezer for about 10 minutes. Preheat your oven to 350 degrees & spray your 9 inch tart pan with baking spray. Once dough has chilled, remove from freezer & spread it into your prepared pan. If you do not have a tart pan a 9 inch pie pan works nicely too. Bake 10 to 15 minutes until crust is nicely browned. Remove from oven & let cool. Now let's make that yummy filling!

BLACK RASPBERRY FILLING:

1 Quart of Fresh picked black raspberries, you may use frozen!

1 & 1/2 Cups water

1 Cup Sugar

4 Heaping TBS Cornstarch

2 TSP Lemon Juice

Dash of Salt

1 Tsp. Vanilla

Place your washed berries into a deep sauce pan add the water & bring to a boil. Simmer about 15 minutes stirring often. Now  run the cooked berries through a fine sieve to remove the seeds. You do not have to do this but I wanted a no seed tart. Save the contents you ran through the sieve including the juice. Put it back into the pot discard the seeds. Now stir the sugar & cornstarch together. Bring the berry mixture to a boil & whisk in the sugar mixture stirring the entire time. Cook until thick & bubbly. Once nice & thick remove from heat & add the lemon juice, vanilla & dash of salt. Whisk until nicely blended. Pour mixture evenly over the cooled cookie crust. Now on to the crumbs!

CRUMB TOPPING:

1 Cup Flour

3/4 Cup Sugar

3 TBS Butter (cold)

2 Dashes of Salt

a couple drops of Vanilla

Stir flour, sugar, & salt together. Cut butter into small pieces & cut into your mixture until you get a nice crumb texture. Add a few drops of vanilla & lightly stir with a fork. Cover a baking sheet with parchment. Preheat oven to 350 Degrees. Spread crumb mixture over the parchment & bake 10 minutes, stir crumbs & bake another 3 minutes or so until you have lightly browned crumbs. You will spread these over the Black Raspberry Filling. Let crumbs cool about 10 minutes. If you filling has set & has  a gloss on top drag a fork over the surface to make a rougher surface so the crumbs will stick. Now spread those delicious crumbs over the top. Chill at least 4 hours or overnight! This is delicious & just might be my new favorite dessert! 

16 Bean Ham & Bean Soup

                                                                            

16 Bean Ham & Bean Soup !

1 16 Ounce Heath & Harvest 16 Bean Soup Mix

2 Pounds Of Ham

1Large Onion peeled & chopped

4 Large Potatoes peeled & Chopped

3 Ribs Celery Chopped

4 Large Carrots Peeled & Chopped

Water to cover

2 Bay Leaves

1 TBS Chopped Parsley

4 TBS Cornstarch 

1&1/2 Cups cold water

Simmer the chunk of ham in water enough to cover the ham. Simmer 1 hour. Remove from pot to cool. Now dump in the bean soup mix DO NOT ADD THE PACKET of seasoning YET! Simmer beans about 1 hour. Now add the rest of the ingredients including the ham you will want to dice into nice sized chunks, but do not add the the cornstarch & water at this point, & let cook on simmer about 2 hours or dump everything into a crock pot & cook on low another 5 hours! Once cooked stir the cornstarch into the cold water until smooth & then stir enough into the soup until it is as thick as you like it! I like mine thick! Remove the 2 Bay Leaves before serving! This is the best bean soup I have eaten yet! 

OOEY GOOEY CHOCOLATE BROWNIES a cheaters version!

                                         

Ooey Gooey Chocolate Brownies are so good! & best part is you CHEAT with this recipe! Makes a 9x13 pan of chocolate YUM!

FILLING:
1/2 cup Flour
1/2  Cup Brown Sugar
1/4 TSP Salt
Stir all together. 
Cut in 1  & 1/2 TSP  Shortening to make crumbs. Remove 1/4 Cup  & you can freeze it for future use.
1/2 Cup Corn Syrup
1 TSP Vanilla
Heat 1 /2 Cup hot water  & stir in 4 Ounces of Semi Sweet Baking Chocolate stir until chocolate is melted. Now stir in 1/2 TSP Baking Soda & stir, this will foam up! Dump into mixture you made from the crumbs with the Corn Syrup stir well. Beat one egg & add this & stir well.

Cook over medium high heat stirring as it cooks & suddenly it turns into thick chocolate goo! Now chill until at least room temperature. 

Next: 

1 Box of your favorite Brownie mix a 9x13 size box mix! I used Duncan Hines dark chocolate brownie mix. Mix as per instructions on the box! Once mixed add 1 cup chocolate chips just for fun! Grease the bottom of your 9x13 pan as directed on the package. Pour brownie mix into pan & smooth out so it is even. Now dollop the chocolate goo on the top in about 6 large dollops over the top. Now marble it through the brownie batter! Bake in a preheated oven until brownies are crackled on the top about 40 minutes but test at 35 minutes! Batter should test clean but chocolate goo will stay gooey! Do not over bake but you do not want uncooked batter! Let cool before cutting! YUM! 

                                                                                                  

Italian Shredded Pork in the Crock-Pot

                                                                            

Wow, tender, juicy pork loin in the crock-pot & I nice change from BBQ pork! Serves about 8!

5 to 6 LBS Boneless Pork Loin
3 Cups Hot Water
1 TSP Sea Salt
1 TSP White Pepper or Black but I love white pepper!
2 Large Onions Chopped
1 TBS Parsley Flakes
1 TBS Garlic Chopped
3 Bay Leaves
1 Packet 7oz. Good Seasonings Italian Dressing
Place Pork in the bottom of the crock-pot. Mix the hot water together with everything else except the onions. Place chopped onions on top of the meat. Now pour the seasoned water over everything. Cook on LOW for 9 hours. Now remove meat from the juices, remove the 3 bay leaves, & shred with two forks. The meat practically does this itself. Pour the juice from the meat into a large container, put meat back in the crock-pot to keep warm & pour back enough of the meat juices to make the meat as juicy as you like. This broth is packed with flavor & I like my sandwich SLOPPY but this is entirely your choice! DIG IN TO JUICY Pork !

Crispy Crunchy Potato Wedges!

                                                                                   

Cornflake Crumb Encrusted Potato Wedges! 

4 Large Baking Potatoes Scrubbed & cut into wedges

3 Cups Cornflake Crumbs

1&1/2 TSP Salt

Pepper to taste

Dash of Red Pepper

1/2 TSP Sugar

2 TBS Chopped Dried Parsley Flakes

Optional Seasonings Onion Powder, Garlic Powder, Paprika, or you choose

2 Eggs Beaten

2 TBS Melted Butter

1/2 Cup Milk

Preheat oven to 375 degrees

Stir all the dry ingredients together. Beat the eggs & milk together then whisk in the butter. Spray baking sheet with baking spray or coat lightly with oil. Now dip 1 wedge at a time into the egg mixture then coat with crumbs then back into egg mixture & back into the crumbs, Lay wedge on baking sheet & continue until all the wedges are coated, Bake in the oven about 40 minutes or until potatoes test done! Serves 4 & goes great with just about any meat!

Hamburger Gravy Judy's Foodies Pa. Dutch Style

                                                                              

Delicious Hamburger Gravy!

Fast, Easy & Versatile

1 Pound Burger

1 Onion Peeled & Chopped

3 Cups Milk

2 Heaping TBS Cornstarch

Seasonings, 1 Tsp Salt, 1 Tsp Pepper, 1 TBS Chopped Parsley, 1Tsp Onion Powder, 1 Tsp Garlic Powder, 

Brown Burger & Onion in a large skillet, Drain & return to the pan. Add Seasoning & stir & cook over medium heat, Now add 2 Cups Milk, & stir, In separate cup stir the Cornstarch into the remaining cup of milk until smooth. Now stir this into your Burger mixture & cook & stir over medium high heat until thick! Serve over fried potatoes, mashed potatoes, cooked egg noodles, cooked rice or even over biscuits or toast! Make 4 servings! 

HINT HINT, once thick you made add shredded cheese & stir that until blended & melted for cheesy Hamburger Gravy! I choose shredded Cheddar Cheese for extra yum! 

Scalloped Potatoes

                                                                                

Creamy Scalloped Potatoes are an amazing side dish for any meal!

8 Large All Purpose Potatoes Peeled & Sliced Thin

1 Medium Onion Peeled & Sliced Thin

4 TBS Butter

3 Cups Whole Milk

2 Heaping Tablespoon Flour

1 Tsp Salt

1 Tsp Pepper I use White Pepper

1 TBS Chopped Parsley + 1 Teaspoon to sprinkle over the top!

Butter enough to grease your 9x13 baking pan or a deep casserole dish. Prepare your baking pan & preheat your oven to 350 degrees,

In deep saucepan melt the 4 TBS butter over medium heat. Stir in the flour, now whisk in the milk & turn heat up to medium high. Continue to whisk & cook until this thickens & bubbles, it should be a nice creamy sauce consistency.  Once bubbling & thick remove from heat & whisk in the salt, pepper & parsley. Peel potatoes & onion & slice thin. Place 1 layer of potatoes, then a layer of onion then finish with a layer of potato.  Pour your thickened sauce over the top of the potatoes pouring out evenly over all. Sprinkle the top with about 1 teaspoon of parsley & bake at 350 degrees for 1 & 1/2 hours! Serves 6 to 8 people!  

Oven Fried Breaded Boneless Pork Chops

                                                                           

Delicious Oven Fried Boneless Pork Chops! You will never Shake & Bake ever again!

8 Boneless Pork Chops

1 Beaten Egg

1/2 Cup Milk

2&1/2 Cups Bread Crumbs

1 TBS Goya Sazonador Total Seasoning or use your favorite 

3 TBS Italian Dressing

Preheat oven to 350 Degrees

Beat egg & milk together. Stir bread crumbs & your seasoning together. Now take your 9x13 baking dish that has an edge & spread the salad dressing evenly over the bottom of the pan. Dip each pork chop into the egg mixture then dip into bread crumbs, flip over & make sure each side is coated well. Place chop into your prepared pan. Bake uncovered for 30 minutes then turn oven temperature 

 up to 375 degrees, flip each chop over & bake another 15 minutes! If chops are thick you might want to add more baking time I would say another 10 minutes. My chops were not thick & they were perfect, crispy, tender,  & really great flavor! ENJOY! 

Shepherds Pie made with Ham & Cabbage!

Ham & Cabbage in a Shepherds Pie? Why not! This is a great way to use up some leftover ham! 

2 Pound Leftover Ham cubed

1/2 Head of Cabbage Shredded

1 Bag Frozen Peas & Carrots

1 Cup Leftover Ham Gravy or 1 Can of your favorite Cream Soup 

2 Cups Shredded Cheese use your favorite

4 Cups Leftover Mashed Potatoes

1 TBS Butter

In a large deep skillet; I used my 10 inch cast iron skillet & I baked it in this too; add the butter. Sauté the cabbage until soft. Now add the peas & carrots stirring & cooking until thawed & soft. Add the cubed ham & gravy or soup if using the soup. Stir well. Turn off heat & spread the cheese evenly over the top. Now I warm the mashed potatoes in the microwave adding enough milk to make them soft & spreadable. Spread the potatoes over the cheese spreading evenly over the entire surface,  Sprinkle with chopped parsley! Bake in a preheated 350 degree oven for 1 hour to 1hour & 20 minutes! The Shepherds Pie should be hot & bubbling & lightly brown! If you don't have a skillet you want to bake in a 9x13 deep baking dish will work. This makes 6 to 8 large helpings! Cut recipe in 1/2 if serving 4 or less! 

 

Traditional Old Fashioned Bread Pudding

                                                                             

Oh so delicious Bread Pudding! Great with raisins or just leave them out! 

3 & 1/2 stale bread cubed

8 Tablespoons Butter

2/3 Cups Sugar

1/4 Teaspoon Salt

3 Large Eggs use 4 if smaller

2 Teaspoons Vanilla

3 Teaspoons Cinnamon

4 Cups Whole Milk

1 Cup Raisins (optional)

Sanding Sugar Or Regular Sugar to sprinkle over the top!

 Butter a large deep casserole liberally using 1 tablespoon of the butter. Dump in the cubed bread & the raisins, stir just to combine the raisin throughout the bread evenly. Melt 4 tablespoons of the butter & let cool. In a separate bowl beat the eggs & sugar well & I just use a heavy whisk for this. Now add the  salt, the vanilla, & 2 teaspoons of the cinnamon. Mix very well, just using the whisk or heavy spoon. Now whisk or stir in the milk & then the cooled butter. Once beaten well pour this over the bread cubes. Now dot the top with pieces of the remaining butter cut into 1/4 to 1/2 sized teaspoon sized pieces. Now Sprinkle the remaining teaspoon of cinnamon over the top & then the sugar about 1 tablespoon of sugar! Bake at 350 degrees for 1 hour or until pudding is puffed up and nicely browned. Insert a knife to test it should come out clean! Serve warm or cold. I love it both ways! 

Serves 6 generous portions!