Beautiful Banana Muffins!

                                                                              

FABULOUS, FANTASTIC, FLAVORFUL Banana Muffins! I am not even a huge fan of Banana but WOW these are to good not to try! I mean WOW FACTOR on these! Impressive in height, moist,spicy sweet crunchy crumbs these are over the top! ENJOY THEM, FOODIES!

2 & 1/2 Cups Flour
1 Cup Graham Cracker Crumbs + 2/3 cup reserve for crumbs
1 cup Sugar
1 TSP Salt
1 TBS Baking Powder
2 TSP Cinnamon
Stir these all together now add the following:
3 Beaten Eggs
1/4 Cup Vegetable Oil
1 & 1/2 Cup Mashed RIPE Bananas ( this took 2 & 1/2 Bananas for me)
1 Cup Sour Cream
2 TSP Vanilla
Add all of this to the dry & stir with a sturdy spoon until well mixed! Spray a muffin pan with 12 wells with a baking spray. preheat oven to 400 degrees. Spoon batter evenly between the 12 muffin wells. Set aside & make crumb topping!
Put into the mixing bowl you just used & no need to wash first just dump right into the used bowl the following:
2/3 cup Graham Cracker Crumbs
3/4 Cup Flour
3/4 Cup Sugar
2 TSP Cinnamon
4TBS Melted Butter
1 TSP Vanilla
Stir all together to make crumbs. Spoon crumbs over the unbaked muffins tops dividing evenly! Lightly pat down on each muffin. Now Bake for 20 Minutes in your 400 degree preheated oven! When baked remove & let cool 3 minutes & then dump out on clean surface. Set muffins upright & let cool ! GREAT WARM with a pat of butter! SO DELICIOUS & HUGE!

Chocolate Stuffing!

                                                                               

What is Chocolate Stuffing you may ask? Chocolate Stuffing is a dessert that will satisfy any chocolate lover & please all dessert eaters! Creamy, thick & rich with melty chocolate & crispy pecans this turns Bread Pudding into Chocolate Heaven! I tried this warm with Whipped Cream & then tasted it cold with Whipped Cream & I am hard pressed to say which was best! You choose! The warm Chocolate Stuffing could also be served with a dollop of Vanilla Ice Cream!
2 Cups Bread Cubed ( I used Texas Toast)
2 Cups Whole Milk
2/3 Cups Sugar
1/2 Cup Cocoa
1/2 TSP Salt
1 TSP Vanilla 
3 Eggs Medium Sized beaten (if large only use 2)
4 TBS Butter + some to butter your baking dish
1, 9.5OZ Bag Hershey's Chocolate Melts, Milk Chocolate
3/4 Cup Chopped Pecans
Cube the bread & place in a deep bowl. In a deep saucepan bring milk almost to the boiling point without boiling, this is called scalding! You will see steam coming off the milk & little bubbles form all around the outer edge of the milk against the pan.Turn heat off of the stove! As soon as milk is scalded whisk in the sugar, salt, & the cocoa whisk smooth.Now stir in the butter until melted. Add vanilla & set aside. Beat the eggs. Beat in a little of the hot milk mixture into your beaten eggs. Add about 2 TBS at a time until 1/2 cup of hot mixture in beaten into the eggs. Now dump all of the beaten eggs into the whole pan of milk mixture & whisk! Now pour all into your bread & stir well! Now stir in the Chocolate Melts & Pecans. Butter a 3 quart casserole dish. Pile your mixture into the dish. Preheat oven to 350 Degrees. Set the casserole dish down into a pan of hot water with the water about 2 inches deep. Now place into your hot oven & bake 45 minutes to an hour! Test with a knife you should see melted chocolate but no raw egg mixture!
                         

                 Your Stuffing should be puffy like this!
                                                   

Go ahead a bake up some CHOCOLATE STUFFING! YUM!

Marinated or Pickled Mushrooms

                                                                                

These little beauties pack a powerful flavor PUNCH! If you LOVE mushrooms, you will LOVE these tasty morsels! SO FAST & EASY you will find yourself keeping them on hand for any & every occasion! 
18 Ounces of Canned Button Mushrooms DRAINED
1/2 Bottle of Wishbone Italian Robusto salad Dressing

OPTIONAL 1/2 of a Vidalia Onion Sliced in thin rings! Place them in the dressing first & cook until they are slightly tender. Then add the mushrooms & cook as I directed! This batch I left out the onions, I usually make every other batch with onions just for variety!
 
Place mushrooms that you drained in a small saucepan. Pour dressing over the mushrooms & bring to a boil! Simmer for about 2 minutes. Pour into a container that has a lid & refrigerate at least over night! Serve cold! THESE ARE WONDERFUL!

Better Than Stove Top Stuffing, Stuffing

                                                                               

Delicious & Fast stuffing that you make right on top of the stove!
1/2 loaf of White Store Bought Bread
1/2 Stick of Butter
1/2 Chopped Onion
2 Ribs Celery Chopped
1/2 TSP Salt
1 TSP Each Onion Powder, Garlic powder
2 TSP Chopped Parsley
1 Egg Beaten
1/2 Cup Milk
Cube the bread & add all of the seasonings. Add the beaten egg & milk together beat again. pour over the prepared bread. In a large skillet melt the butter. Add the onion & celery & cook until soft. Now add the bread mixture & cook until brown & bread mixture has cooked up fluffy about 15 minutes! Serve piping hot! This makes 6 servings!

Chicks & Bunny Cakes for Easter or just because they are so cute!

                                                                                

Cuteness in cakes & perfect for Easter or anytime you are looking for a cute theme for a party!
2 Box Cakes I used Devils Food & a Yellow Cake mix that called for Butter.
3 Cups Coconut
Yellow Food Dye
Green Food Dye
Candy Eggs I used Jelly Bean Eggs & Malted Milk Ball Eggs
Yellow Marshmallow Peeps
Pink Rabbit Marshmallow Peeps
2 Tubs of bought Frosting one Deep Chocolate & one Original White, I bought 2 tubs of each but only needed one of each!
 
Mix Cake mix according to package. Spoon batter into a deep mini bundt pan that has 6 wells & that you sprayed with baking spray. Mine is a baked donut pan. Bake according to package & be careful to not over bake! Let cool in pan about 5 minutes before you dump out baked cakes. Repeat with the second cake mix. Any leftover batter just bake in the bundt pans or make cupcakes! I made 6 Devils Food & 6 Yellow mini bundts & then did cupcakes. As the cakes cool divide coconut into 2 bowls. add green dye to one & yellow dye to the other about 6 drops of each. Stir well until coconut is the color you wish. Now frost the yellow cakes with the white frosting 1/3 of the way down the sides & across the domed top. You want the flat side to be the bottom. Now dip the frosted top into the yellow coconut. Add frosting to the bottom of one yellow Peep & pop it on the top so it looks like a hen on a nest. Place several jelly bean eggs around the Peep to look like eggs.
For the chocolate cakes, frost across the domed top & 1/3 down the sides of the cake. Dip the frosted top & sides into the green coconut. Pop a marshmallow rabbit Peep in the center & place malted milk eggs around the bunny! You will get 12 BIG individual cakes 6 Yellow Cake Hens Nest & 6 Green bunny popping out of his Rabbit Hole Chocolate Cakes! + a few cupcakes of each flavor!

Chicks & Bunny Cakes I whipped up for Easter

                                                                              

                                                                                 

Awe how sweet to look at & eat! My Easter dessert for today! Just box cake mixes & tubs of bought frosting. Food dye, coconut & candy & I came up with these cute Peeps On A Nest & Bunnies popping up out of the rabbit hole with Easter Eggs for all! HAPPY EASTER Judys' Foodies!

Frank's Bacon, Beef & Cheese Dog Treats

                                                                                   

My husband Frank saw this recipe on The German Shepherd Den Facebook page & wanted to make our dogs some cookies. We did not have all of the same ingredients & he had to add bacon because the dogs & him love it! So here is Franks' version of dog cookies!
Ingredients:
•1 cup whole wheat flour
•1 cup rolled oats
•1/8 cup Parmesan cheese
•1 2/3 cup frozen spinach thawed & drained
•1 cup grated carrot
•1/8 cup Beef  broth, low sodium
•1 tbsp extra virgin olive oil
3 Slices Bacon Cooked Crisp & Crumbled.
In your food processor grate the carrots. Remove the carrots. Add all the dry ingredients & stir well. Now add everything else & stir until you have dough! Spray a baking sheet. preheat oven to 350 degrees. spoon out a heaping tablespoon of dough & form a ball. Place on your prepared baking sheet. press each ball down with a fork. Bake for 20 minutes! Store in your refrigerator up to 2 weeks! Make 24 cookies!