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 !