Chocolate Covered Pretzels for Valentines Day Lovers!

                                                                          


1 lb Pretzels
2 Bags Milk Chocolate Chips
1 Bag Semi Sweet Chocolate Chips
1 Bar Bakers White Chocolate
Sanding Sugars, Sprinkles, Coconut

Melt chocolate in crockpots then keep on warm as you work with the chocolate. Using a long bamboo skewer & or forks dip one pretzel at a time into the chocolate. I dipped into the milk chocolate. Then lay pretzel on wax paper. Drizzle top of pretzel with dark & white chocolate. I only used dark chocolate this time. Now sprinkle with any combo of decorations that you have chosen. Let pretzels cool & harden. Store in airtight containers with layers of wax paper between each layer. Store in a cool place where they will not get to warm! These will keep for 2 or 3 weeks ! Happy Valentines Day !

Chocolate Covered Strawberries for Valentines Day

  Pretty in Pink Valentines day strawberries! Choose large Red Firm berries for coating! I used Milk Chocolate, Dark Chocolate, and White Chocolate. Sanding Sugars of Hot Pink, White, and Light Pink plus I used Coconut and Chocolate Sprinkles too! Have fun be as fancy or as tacky as you like after all Valentines Day is everything from Romantic to Cheesy so decorate your berries to suit your mood! Have a Happy Valentines Day with your loved ones!

                                                                           
1 Quart Fresh Strawberries ( washed & dried)
1 Bag Milk Chocolate Chips

1 Bag Semi Sweet Chips                                                                 
1 Bar of Bakers White Chocolate
Sanding Sugar & Sprinkles, or coconut, your choice
I melt my chocolate in my crockpot & keep the pot on warm while working with the chocolate. You will have to stir the chocolate now & then to keep the chocolate smooth. If you do not have enough crockpots place the chocolate in a double boiler and melt it over hot water. One small saucepan placed in a larger saucepan with water in the large pan about 1/2 full of water. I used a long bamboo skewer and inserted it into the top part of the strawberry at the stem. Insert about 1/2 into the berry. Dip tip of berry into the chocolate inserting berry about 3/4 of the way down in the chocolate. Leave some red & all of the green leaves and stem uncoated.  Lift berry out of the chocolate and twirl to remove excess chocolate. With a spoon drizzle some of the dark chocolate or some of the white. Be creative and mix the order up. Dip some in white chocolate & drizzle with milk  chocolate or semi sweet. Now dip berry into the decorations that you have chosen. Lay on wax paper to cool & set. Once chocolate has hardened place in an airtight container & refrigerate ! These are best same or next day & will not keep very long but that is just fine because these will be eaten in no time ! 

                                                    

Hello Israel !

HELLO ISRAEL ! Today is the first I have had any visitors from your country! Welcome to Judys Foodies as my 36th country! HAPPY BAKING & COOKING !

Hello Fellow Foodies!

Judys Foodies is thinking VALENTINES DAY! So sometime between today & tomorrow look for Chocolate Covered Strawberries a quick & easy temptation to present to your SWEETHEART! I think I will also make a crispy sugar cookie with pink sugar just because they are delicious and pretty. You might want to make those for your children's Valentines Day ! I am also thinking about mixing up some Chicken Croquettes with the leftover Chicken Pot Roast. YUMMY ! No worries I WILL be BLOGGING soon! Have a wonderful day ! Judy

What is up in Judys Foodies Kitchen Tonight?

                                                                    
What is up? Well let me tell you ! Tonight I am making a batch of my Homemade Peanut butter & then a big batch of my Crazy Mixed Up Oatmeal ! Both recipes are on this blog. I eat my Peanut Butter almost everyday. Crazy Mixed Up Oatmeal is so good on cold days & we have had quite a few FROSTY mornings. For those who have asked how can I make all this food & stay the size I am, this is the clue! I eat my Peanut Butter about 2 teaspoons spread on 12 Grain Toasted Bread with a Hot Tea for my breakfast .The days I have my Oatmeal I get to have my Peanut butter too because it is in the Oatmeal! Lunch is about 5 or 6 hours later & I usually eat my Yogurt with Flax & Fruit, recipe on this blog, and I have another piece of fruit with it along with another Hot Tea. Supper is something I have whipped up for the Blog one serving only and dessert. I LOVE dessert. Not a HUGE dessert but I do eat it. Now I may switch this up a bit for instance the donut days I will eat one , a super light lunch of maybe just yogurt, or just fruit and a small dinner. No dessert on those days because my day began with a dessert! This works for me + my job is 40 hours per week and has me on my feet and moving for 8 hours! No deprivation for me but moderation is my key. When I see I have gained a little, like now after the holidays, sigh, I move a little more, drink more water and horror of horrors, cut out dessert. You may have your cake and eat it too just not everyday! Thanks for the questions FOODIES and PLEASE keep them coming! Comment and leave suggestions anytime! Love, Judy of Judys Foodies!

Chicken Pot Roast with Root Vegetables in a Honey Vinegar Baste

  Pot Roast has always been one of my favorite meals but I am now allergic to beef. So to make the best of a situation I make Chicken Pot Roast. This one has a nice vinegar & honey baste to give it an extra boost in flavor! It adds something nice to the meat and vegetables. The sauce is delicious spooned over the meat or vegetables or you may make gravy . Whichever you choose you can not lose! Supper is on !

1  Roasting Chicken between 6 & 7 LBS.
1 Onion for inside the bird. 
1 TSP Minced Garlic for inside the bird.   ;


For The Baste     
1/2 Cup Vinegar ( White) I do not like Balsamic Vinegar so I do not use it.
1/4 Cup Olive Oil
1/4 Cup Ketchup
2 TBS Honey
1 TBS Parsley                
2 TSP Minced Garlic     
1 TSP Onion Powder   
1 TSP Paprika  
1 TSP Salt
Place Everything in a saucepan & bring to a boil. Turn off heat & let sit at room temperature . This will be used to baste your chicken during the roasting process.

                                                                         
Clean the chicken thoroughly then place in a deep roasting pan that has a lid or cover the pan with foil for roasting. Place the onion & garlic inside the cavity & then truss up the chicken as you choose to do. Baste with about 1/2 of the basting sauce. Cover & roast 1 hour at 350 degrees. Baste again at the 1/2 hour mark.
ROOT VEGETABLES:
6 Potatoes peeled & halved  
1 Cup Baby Carrots
3 Onions Peeled & Quartered
Lay the vegetables around the chicken that has roasted for 1 hour. Baste again this time over the chicken & all the vegetables. Roast 1/2 hour uncovered then baste again. Cover and roast another 1/2 hour. Baste with the last of the basting sauce. Let this roast uncovered until done. Roast about 2 & 1/2 hours. Remove from oven & serve ! This is so nice for a family dinner. Today I served this with creamed corn & multi-grain dinner rolls. Other choices for root vegetables would be, yams or sweet potatoes, parsnips or turnips and you could add celery if you like. ENJOY!

                                                                           

Powdered Chocolate Mini Donuts!

                                                                         

2 Cups Flour
1/2 Cup Cocoa
1/3 Cup Sugar
1/4 TSP Salt
3/4 TSP Baking Soda dissolved in 1/2 Cup Buttermilk
4 TBS Melted Butter
1 Beaten Large Egg
1 TSP Vanilla
1 Cup Plain Yogurt
Powdered Sugar for coating donuts! About 2 Cups give or take!

                                                                           
Stir all dry ingredients  together except the baking soda. Add the wet & stir well until combined. Dough will be thick. Spray a 12 well donut pan OR a 12 well cupcake pan, you will have holeless donuts & there is NOTHING WRONG with that ! Spoon about 3 heaping teaspoons of dough into each well. You will end up with exactly 12 donuts. Now you are thinking THESE ARE NOT MINI DONUTS! Well compared to my other 6 donut recipes , THESE ARE MINI'S ! Bake in a 325 Degree oven for about 15 to 18 minutes until donuts spring back to the touch & a toothpick inserted comes out clean. Let cool for 3 minutes in the pan , then dump out & let them cool completely. Put powdered sugar into a large plastic bag OR a large bowl. Put one donut at a time into the sugar & shake the bag or turn the donut over in the bowl to coat completely. SERVE !

For Variety:
Stir in 1/2 Cup Chocolate Chips or
Stir in 1/2 Cup Coconut or
Stir in 1/2 Cup Chopped Nuts or
Stir in 1/2 Cup Mini baking M&Ms
I really does not matter what you would like to add to the batter for stir ins. I have come to the conclusion that you could add just about anything you like to a cake, cookie or donut batter & the results would be wonderful! So be creative as you like but watch adding anything wet as it could change the dough to much for proper baking.