Lasagna Soup Judys Foodies Style

This turned out better than I hoped. Just Delicious!

1 Pound Lean Ground Beef

1 Pound Loose Italian Sausage

1 Large Onion Chopped

1 TBS Chopped Garlic

1 Box of One Pound Lasagna Noodles ( break into Squares)

1 Jar of your Favorite Spaghetti Sauce 45 Ounces

1 Can 28 Ounce Chopped Tomatoes Include the Juice

1 Box 32 Ounce of Chicken Broth

Oregano, Basil, Fresh Parsley Chopped or Dried Parsley, Salt & Pepper to Taste. The Herbs I used 1 TBS of each but went small on the salt & pepper. Use what you like! For the Herbs you may use Italian Seasoning but I had fresh on hand!

3 Cups Shredded Mozzarella Cheese

15 Ounce or 32 Ounce Ricotta Cheese If you are dolloping Ricotta on top you will need the 32 Ounce 

Brown the meat in a deep sauce pan along with the onion and garlic. Drain and return to the pot, Now add the tomatoes, the spaghetti sauce, and the broth. Bring to a boil. Break the noodles into squares and drop in the boiling pot. Stir each time you drop in some noodles. Stir and simmer until noodles are cooked about 12 minutes, but cook to the way you like your pasta. Now stir in all but 1 cup of the Mozzarella Cheese and 15 Ounces of the Ricotta Cheese stir until cheese is melted and blended, Stir in your herbs & seasoning and stir and cook another 10 minutes. Ladle into bowls and sprinkle the Mozzarella Cheese you set aside on top and put a dollop of  Ricotta in the center and serve! Makes 6 big servings! 

Chicken Noodle Casserole

                                                                   

Great Family Meal! Makes 6 Huge Servings!

2 Large Boneless Skinless Chicken Breast

3 Large Carrots Peeled and Chopped about 2 Cups

1, 16 Ounce Bag Frozen Peas

Seasoning to Taste, Pepper I used White Pepper Parsley, Chicken Bouillon 2 or 2 TBS Loose Chicken Broth Seasoning I used Knorr's, 1 TBS Chopped Garlic

3 Cups Milk

3 Cups Shredded Cheese, I used Mild Cheddar

Water

1 Pound Egg Noodles I used Wide

1 Cup Bread Crumbs

1/4 Cup Flour

4 TBS Butter

I a large deep pot add your Chicken Breast and cover with water. Add the garlic, the Chicken Seasoning and remaining seasoning. Cook on simmer until Chicken is done. This took about 25 minutes, Remove the chicken from the pot then dump in your carrots. Cook on simmer for 10 minutes, Now add the peas and bring to a boil, Add Noodles and cook 10 minutes. Reserve 1 Cup of the broth then drain  the noodles, peas, and carrots. I kept the remaining broth to use for another time. In the large pot place the butter and melt, stir in the flour to make a smooth paste. Now continue to cook and stir slowly adding the Milk & the 1 Cup Broth, stirring and cooking until this becomes thick and bubbling.  Remove from heat and stir 2 Cups of the shredded Cheese. Stir until melted. Now in a large casserole add the Noodle mixture, the cooled cooked Chicken that you cut into bite sized pieces. Stir well. Now add the cheese and stir until cheese is melted and sauce is smooth. Pour over the Chicken Noodle Mixture and stir well. Now, over the top spread the remaining Cup of Cheese then sprinkle over the Cheese the Bread Crumbs. Over the Bread Crumbs I sprinkled more Parsley, Onion & Garlic Powder and White Pepper. Bake at 350 Degrees Uncovered for 1 Hour. Great Meal! 

                                                                         

 

Hamburger Vegetable Soup

                                                                              

It is soup time! Hamburger Vegetable Soup is a less expensive option over Beef                            Vegetable Soup and DELICIOUS!                              

2 Pounds Lean Ground Beef

28 Ounce Can Diced Tomatoes and the Juice

32 Ounce Beef Broth

32 Ounce Bag Frozen Mixed Vegetables

32 Ounce Frozen Broccoli Cauliflower Medley

1 Onion Medium Peeled and Diced

1/4 Head of Cabbage Sliced thin like you would for Coleslaw

2 Ribs Celery Diced

5 Medium Potatoes Peeled and Diced

Salt and Pepper to taste

1 TBS Chopped Garlic

2 TBS Chopped Parsley

In a deep pot brown your beef, Drain and return to pot. Add  everything else and simmer until potatoes are done about 40 minutes but test to be sure potatoes are soft. Check your seasonings and adjust as needed. If you need more broth just add water or another can of Diced Tomatoes and the juice.  Easy and good!

Homemade Meatballs!

                                                                          

Great Big Meatballs! 

                          

Before Baking! 

 

1 and 1/4 Pounds Lean Ground Beef

1 Cup Plain Bread Crumbs

1 Egg

1/2 Cup Shredded Cheese use your favorite. I used Mozzarella

1/2 Cup Grated Parmesan Cheese

2 TSP Chopped Garlic

2 TSP Chopped Fresh Basil, if using dried cut back to 1 TSP

2 TSP Chopped Fresh Oregano if using dried cut back to 1 TSP

1 TBS Chopped Fresh Parsley or Dried is fine too

1 TSP Salt

Pepper to taste

Preheat oven to 350 Degrees

In deep bowl place all of your ingredients and mix well with your hands. Combine well. Form into 8 Meatballs and place on baking sheet. Bake for 15 minutes then turn Meatballs and cook another 15 minutes. Remove from oven, plate up your cooked hot spaghetti, spoon some sauce over the noodles. Now place as many of the Meatballs you want on top of the sauce, spoon over the Meatballs more sauce then sprinkle with your favorite cheese!  Dig In! You could use these for Meatball Subs too! Really Good! 

Apple Muffin Crumb Cake

                                                                          

                                                                                    

This is my Apple Muffin Recipe but made into a cake. Delicious!

Apple Filling: 

4 Large Apples Peeled Cored and Diced

3 TBS Butter

2 Heaping TBS. Flour

1/3 Cup Sugarb1 Tsp. Cinnamon

Dash of Salt. 

Melt Butter add apples and flour stir well, add remain filling ingredients and stir while cooking until apples are soft. Remove from heat and let cool at least 10 minutes. Now go to your batter instructions.     

Cake Batter:

1 Cup Sugar

1 & 1/2 Cup Flour

1 TBS Baking Powder yes, Tablespoon

1 Tsp Salt

1 Tsp Cinnamon

2 Eggs Beaten

1/4 Oil

1 Cup Plain Yogurt

1 Tsp. Vanilla

Spray 9x13 Pan  Preheat Oven to 400 Degrees.

Put all dry ingredients in a deep bowl and stir well. Add all wet ingredients and just using a heavy spoon stir until mixed well. Now go to your apple filling and add it to your cake batter stirring well. Spoon it into your prepared pan. Now Mix up those crumbs                                                                                        

Crumb Mixture:

1 Cup Flour

2/3 Cup Sugar

2 TBS Brown Sugar

Dash of Salt

1/2 Tsp. Cinnamon

1 TBS Butter

Mix all your dry then cut in butter to make crumbs. Spread evenly over cake top. Bake 20 to 25 minutes or until there is no wet batter on your cake tester. 

THIS IS A MOIST TENDER APPLE FILLED CAKE! 

BBQ Chicken Pasta Salad

 

If you love BBQ Chicken then this pasta salad is for you!

2 Boneless Skinless Chicken Breast Cooked and Diced

16 Ounce Pasta Cooked, I used Shells but next time I will use Ziti. The shells had a tendency to stick together. Cook according to package directions.

1 Onion Chopped use a Red Onion or a Sweet White Onion

2 Peppers I used 1 Red and 1 Green Pepper Chopped

1, 15 Ounce Can of Black Beans Drained

1 Cup Fresh Corn cut off the cob or cooked corn that has been drained. I used fresh corn  

2 Tablespoon Parsley Chopped

Seasoning to Taste

1 Cup of your favorite BBQ Sauce

1 Cup of your favorite Mayonnaise

Cook chicken in lightly salted water I added some fresh chopped garlic for flavor. Simmer until chicken is done, about 20 minutes. Remove from water and cool. Once cool dice into bite sized pieces. Now cook your pasta rinse and drain. In a bowl combine the BBQ Sauce and Mayonnaise until mixed well. In a large bowl place the pasta, the chicken and the veggies and beans you prepared, Stir well. Now pour the dressing over everything and stir weel. Chill for at least 4 hours but overnight really gives a chance for the flavors to marinate! This is super easy and very good. Season as you like with whatever you love best!  

Peaches and Cream Jello

                                                                                   

Peaches and Cream Jello or use the flavor you love!

1 Box Jello I used Peach

Follow the directions on the box but substitute Milk instead of Water. Do not boil the milk just heat it in the microwave until hot.  Then use cold milk instead of the cold water. The Jello separates into 2 layers like you see in the picture. Delicious & refreshing! Top with whipped cream and you could add fresh fruit too! Easy Breezy & Yummy!

Easy Buttery Biscuits

                                                                           

Crispy Biscuit on the outside fluffy on the inside and so easy. Not my recipe but saw Drew Cooks on Facebook and gave them a try. Best biscuits I ever made!

                                                                                     

                                                                                       

2 and 1/2 Cup Flour. I needed more flour my dough was to wet. You want wet but not heavy wet. I added another 1/2 cup.

1 &1/2 Tablespoon Sugar

1 Tablespoon Baking Powder

1 & 1/2 Teaspoons of Salt

Mix all of those together. Now add 1 & 3/4 Cups Buttermilk. If you do not have buttermilk just add 1 tablespoons Lemon Juice to regular milk to make the 1&3/4 Cups. Pour all of the milk into your dry and stir well with a heavy spoon. Now take a 9x9 inch baking dish and pour in 1 stick of melted butter. 1 stick = 8 tablespoons of butter. Now spread your dough over the melted butter in your baking dish. Some butter will come to the top and go over the biscuits. That is perfect. Now take a large sharp knife and cut biscuits into 9 squares. I did 12 squares for a smaller biscuit either works do what works for you. Bake in a 450 degree preheated oven 25 to 30 minutes. Mine were done at 25 minutes. Serve piping hot with butter and jam or do what I did. I made chicken gravy and served it over the biscuits, Really Good!                                                                                                                                                                                                                                   

The Great Big Breakfast Casserole

                                                                        

This is a great casserole for large gatherings. Just cut the recipe down to the size you need!

4 Dozen Eggs

2 Pounds Shredded Cheddar Cheese

2 Pounds Browned Sausage. I got mine in the freezer section already cooked in patties, I just had to chop them into small bite sized pieces

2 Pounds Frozen Diced Obrien Hash Brown Potatoes

Milk about 1 cup divided between the 2 batches of eggs 

Seasonings to taste, I used Salt, Pepper, Garli Powder, Onion Powder, and Parsley

In a large pan, I used my electric roaster, spray the pan first, then dump in the thawed Obrien Hash Browns. Season, then spread out the prepared sausage, now spread over the sausage half of the cheddar cheese. Beat the eggs and milk I did it in 2 batches. Season and pour over the top of the cheese. Mix up the next round of eggs and milk beat then pour over the top. Bake uncovered at 350 degrees for one hour. Give mixture a stir if eggs have not fully set up bake until they are cooked mine took another half an hour. Once it is cooked spread the remaining cheese over the top and return to the oven until cheese is melted about 10 minutes. Makes at least 30 nice sized servings. I provided ketchup and hot sauce. Everybody raved over it! And all was eaten too! 

Smore Brownies

                                                                              

Delicious Smore Brownies & so easy to make!

1 Box of your favorite Brownie Mix, I used Chocolate Fudge Brownies, 9x13 pan sized

The ingredients called for on the box mix of Brownies

Graham Crackers

Marshmallows

2 Cups Chocolate Chips I used Semi Sweet Chips

Spray your baking pan 9x13 size. Separate Graham Crackers into squares and lay them into your prepared pan. Now sprinkle the chocolate chips over the graham crackers. Place 1 Marshmallow on each square. Squeeze in more if you like! Now preheat oven according to the box directions. Mix up your brownie batter following the directions on the box. Spoon batter over each Marshmallow, be sure to spread in down into all the surface area. Bake according to box directions. Check to be sure batter is baked. Cool and cut into squares! These are amazing! I made a double batch and baked in a throw away foil full sheet cake pan! Great for any event you need a large dessert, picnics, church events, potlucks! Enjoy!     

                                                                             

The full pan after baking! 

                                                      

Chocolate Chocolate Chip Cookies

                                                                             

                              Huge Chocolate, Chocolate Chip Cookies! Makes 9 Dozen!   

1&1/3 Cup Softened Butter

1 & 1/3 Shortening

2 Cups Granulated Sugar

2 Cups Brown Sugar   

4 Eggs

4 TSP Vanilla

5 & 1/4 Cups Flour

3/4 Cup Baking Cocoa I used Hersheys Extra Dark

2 TSP Baking Soda

2 TSP Salt

2 Bags 12 Ounce Chocolate Chips I used one bag Milk Chocolate One Bag Semi Sweet

Preheat Oven to 350 Degrees

Beat the Shortening and the Butter together until fluffy. Add the sugars and beat again until fluffy. Now add the eggs and vanilla and beat again. In a separate bowl stir all the dry ingredients together until mixed well. Slowly beat this into your butter mixture, Beat until mixed well. Now stir in by hand the Chocolate Chips. Drop by rounded tablespoons onto ungreased cookie sheets, Bake in the preheated oven 8 to 10 minutes. Really Good! 

Cheeseburger Soup For A Crowd

                                                                          

Hearty, Cheesy, Creamy, Beefy!

1 and 1/2 Pounds, Ground Beef brown and drain

2 Large Onions Peeled and Diced Large Dice

4 Large Carrots Peeled and Sliced

2 TBS Chopped Garlic

1, 16 Ounce Can Tomato Paste

Salt and Pepper to taste I used Season Salt

Garlic Powder, Onion Powder 1 TBS each

2 TBS Chopped Parsley

3, 32 Ounce Containers of Beef Stock or Broth, I used stock

3 Boxes Elbow Macaroni 1 pound each

2 and 1/2 Pounds, Shredded Cheese, I used Mexican Blend but use your favorite

1 Gallon Water

1/2 Gallon Milk

1 Heaping Cup Sour Cream

2 Heaping TBS Cornstarch stirred until smooth into 1 Cup of Milk

I made this in my large electric roaster. You may use a large stockpot on your stovetop but the roaster is easy for stirring & monitoring. First brown your burger and drain. Put back into your roaster or pot. Add the parsley, chopped onions, carrots, and garlic. Add your seasonings. Add your tomato paste and the gallon of water and stir well. Now add the elbow macaroni and cook and stir until pasta is tender and carrots are cooked. Now add the milk and cheese and stir and cook until cheese is melted and blended well. Now stir in the cornstarch mixture and stir until the soup is thick and creamy. Now stir in the Sour Cream. Taste and check your seasoning to add more if needed. This serves about 30 servings, Cut recipe to 1/3 for about 10 servings. Creamy Cheesy Beefy eating! Enjoy!

Crispy Vanilla Sugar Cookies

 

Crispy loaded with vanilla flavor and easy!

1/2 Cup Butter Softened

1/2 Cup Shortening

1 Cup Granulated Sugar

2 Teaspoons Vanilla

2 Eggs

2 and 1/2 Cups Flour

Preheat oven to 375 Degrees

Cream the softened butter and shortening together. Add Vanilla and salt and beat well. Add eggs and beat well. Add sugar and beat again. Add flour and beat until mixed well. Drop by teaspoon onto ungreased cookie sheets. Sprinkle with sugar, Sanding Sugar, Sprinkles, or Cinnamon and Sugar. You choose. Bake 8 minutes or until edges are brown. Remove from sheets and let cool. These  store very well. Recipe makes 5 and one half dozen! 

Homemade Vegetable Noodle Soup

Vegetable Noodle Soup Bliss!

1 Can Chopped Tomatoes 29 Ounce Size do not drain

1 Can Tomato Sauce 29 Ounce Size

1 Container Chicken or Vegetable Broth, I used Chicken 32 Ounce Size

1 Bag Fine Egg Noodles 12 Ounce Size

4 Large Potatoes peeled and diced

1 Onion Peeled and Diced

1 Cup  Baby Carrots Diced

1/4 Head of Cabbage Chopped

1 Bag Frozen Mixed Vegetables 32 Ounce Size

Salt and Pepper to taste 

1 Tablespoon Chopped Garlic, optional

2 Tablespoons Chopped Parsley

I a large pot dump in all the liquids including the chopped tomatoes and bring to a boil. Add  the garlic, the chopped parsley,  chopped carrots, onions, potatoes and frozen vegetables. Let simmer until all the vegetables are soft about half an hour. Test the carrots and potatoes with a fork to be sure they are done. Now add the noodles and cabbage and cook until done stirring every now and then. Now add your salt and pepper and taste to be sure it has enough seasoning. I doubled this recipe and it was delicious. If you need more liquid just add water until you have enough broth. Mine did not need it but if yours does just add water! 

Homemade Spaghetti O's

                                                                               

Delicious Homemade Spaghetti O's. So much better than those canned Spaghetti O's! Kids young and old will love this! Enjoy!

2, 28 Ounce cans of Tomato Sauce

1, 12 Ounce Can Tomato Paste

1 Box Ditalini Pasta 1 Pound Box

1 TBS each Paprika, Onion Powder, Garlic Powder

1 TBS Honey Optional but it does help give this that Spaghetti flavor

3 to 4 Cups Shredded Cheddar Cheese, I use Mild Cheddar and used the 4 Cups

1 Cup of Milk or more to suit your taste

1 Cup Water or more if you want a thinner sauce

4 Tablespoons Butter

Cook pasta according to package directions for al dente. You want firm pasta not soft.  Drain well. In a large pot stir together the sauce, the tomato paste and seasoning. Cook and stir until bubbling. Now stir in the honey, milk, and water, Cook and stir until bubbling. Now add the cheese and stir until melted and well blended. Once it is hot and bubbling add the cooked pasta. Stir well and cook until heated. Ladle into bowls. Makes  about 8 servings. I tripled the recipe and made it in my electric roast pan! It served about 40 servings, and was a success! Kids young and old loved it! ENJOY!

Fried Apples Cracker Barrel Style but made in the Crock Pot!

                                                                                

The aroma fills your house and once done, oh my, warm apple goodness that can't be beat! These go great with any meat but works as a dessert too!

15 Large Apples peeled and sliced. I used Honey Crisp. I put my slices right into a bowl with 2 Tablespoons of Lemon Juice to prevent browning. Just stir each time you add more sliced apples. 

3 Tablespoons Cinnamon

1 Teaspoon Ginger

1 and 1/2 Cups Dark Brown Sugar

2 Tablespoons Cornstarch

3/4 Cup Melted Butter use Salted Butter

2 Teaspoons Vanilla

1/2 Cup Apple Cider or Juice, I used Cider

Heat Crock Pot to High then spray with cooking spray. 

Scoop apples out of the lemon juice and put right into the crock pot. Stir all your dry ingredients together until combined well.  Sprinkle this over the apples and stir to make sure each slices is coated. Now pour over the apple mixture the melted butter, cider and vanilla, stir well to be sure it is mixed well. Cook on high 3 to 4 hours, mine was perfect at 4 hours!  Apple Perfection! Serve hot as a side with beef, pork, ham, turkey, chicken, sausage or as dessert with vanilla ice cream or whipped cream! 

Baked Beans With Burger

                                                                               

Super Easy 1 Pot Dish! I baked mine but crockpot would work too!

1 and 1/2 Pound Burger browned and drained

2 Cand Hanover Great Northern Beans 40.5 Ounce Size DO NOT DRAIN!

1 8 Ounce Can Tomato Sauce

1 Onion Peeled and Chopped

3 Tablespoons Yellow Mustard

1/2 Cup Ketchup

Brown Sugar to taste. I like mine sweet so I used 2/3 Cup. But dump some, taste and tweak to suit you!

1 Tablespoon Chopped Parsley

1 and 1/2 Teaspoon Steak Seasoning

Preheat oven to 350 Degrees. 

In a large roast pan just dump everything in and mix well. Cover with lid or with foil and bake 2 hours stirring once halfway through the baking.  Recover and return to oven for 1 more hour!

OR, mix everything in your crockpot and cook on low 6 hours or on high for 4. Yummy!