Sugar Snap Peas with Red Skinned Potatoes

                                                                                       

Crisp Fresh Sugar Snap Peas right out of the garden or from your local produce stand are very hard to beat! I am blessed to have a very green thumbed husband & these were picked today! Combine the peas with yummy potatoes & fresh onion & parsley & your eating the best side dish you could ever ask for! Best yet it is easy to make!

1 Quart Fresh Sugar Snap Peas or use Sugar Peas, Wash & pull off any strings.

6 Red Skinned Potatoes washed & quartered or use small New Potatoes enough for 5 people, just wash those.

1 Onion peeled & sliced

3 Sprigs of Fresh Parsley Chopped

3 TBS Butter.

Bring enough water to cover the potatoes to a boil. Add about 1 TSP. Salt. Add potatoes & simmer until tender about 30 minutes. Drain. In the pot you used for the potatoes add the butter, parsley & onion & simmer until tender. Now add those peas & cook just until they turn a bright green about 3 minutes. Add the drained potatoes & toss cook for about 2 minutes & SERVE! You may add pepper to taste! Serves 5

Black Raspberry Jelly

                                                                         

Black Raspberries are one of my favorite fruits & my berries were ready today! I made a double batch of this wonderful jelly to share with you! Jelly is not hard to make so give it a try!

8 Cups of Fresh Picked Black Raspberries washed & left to drain dry.

8 Cups Granulated Sugar

2 Teaspoons Vanilla

2 Boxes Sure Jell 

Plastic Containers to freeze your jelly!

Take your washed berries in batches of about 2 cups each & mash them & straining them through a sieve. I have a fine mesh metal colander that is perfect. You could puree the berries in a food processor & then squeeze the juice out through cheese cloth. My way is less messy. I ended up with 6 cups of juice with fine pulp, it was what I wanted. Now place the juice & pulp in a very deep & heavy sauce pan & begin to heat on medium heat. In a separate bowl put in your sugar & Sure Jell together & mix well. Go back to your  fruit cooking on the stove. Bring to a boil, add the vanilla & stir. Now dump in your sugar/Sure Jell mixture & stir! Bring heat up to high & bring mixture to a full rolling boil stirring the entire time. This will foam up very high in the pot & this is what you want. Once it is cooking at that full rolling boil, that is a boiling that you cannot stop by stirring, time it for 1 full minute, stir the entire time. Once the minute is up remove from the heat & let cool. Once it is cooled to a very warm skim off the top foam layer, either eat it, it is yummy or discard it, I usually eat some of it! Let the jelly cool to warm then spoon into containers & put some in the refrigerator & freeze the remainder. I ended up with about 7 cups of jelly! HEAVENLY SPREAD it is! The vanilla just adds extra oomph to the jelly & I love that extra layer of flavor! NOW if your jelly does not set up or gel so to speak, do not dispare, You have a wonderful raspberry sauce to use for desserts or as a base for salad dressings etc! I have never had a batch not set up so I never had to think about it but just in case, do not throw it out! Another thought, the jelly will be runny at first but once cooled it will set up nicely! ENJOY!

Blueberry Cinnamon Buns

                                                                     

Beautiful Blueberry Cinnamon Buns, warm out of the oven & slathered with frosting!

Mine was delicious!

3/4 Cup Granulated Sugar Mixed with 3 TBS. Cinnamon (set aside)

1 Packet Yeast
1/2 Tsp Sugar
1/2 Cup Warm Water
Stir all together & set aside

1 Pint fresh washed Blueberries





In a deep bowl mix all of the following together:
1/3 Cup Granulated Sugar
1/2 Cup Warm Milk
1/3 Cup Melted Butter
1 Egg Beaten
The Yeast Mixture
1 Tsp Salt
2 Tsp Vanilla
Now stir in 2 Cups flour, mix well & add 2 more Cups flour. as you mix turn it out on a floured surface & knead for 8 minutes or until you have a smooth elastic dough. Put dough back in the deep bowl, cover & let rise until doubled. Once doubled, turn out on floured surface & roll out into a 10 by 16 inch rectangle. Cover with 1/4 cup melted butter. Now cover that with the cinnamon sugar mixture, spreading it out evenly. Now sprinkle a pint of fresh blueberries over the cinnamon & sugar mixture. Roll dough up into a slightly tight cylinder, Cut into 6 buns. In a 10 x 15 inch pan spread out 4 TBS melted butter, sprinkle a 1/4 cup granulated sugar over the butter. Lay each cinnamon bun cut side down into the prepared pan. Pop any blueberries that tried to escape back into their bun. Cover & let rise until almost doubled. Now bake in a preheated 350 degree oven for 20 to 30 minutes, you want them lightly browned & check dough you do not want wet dough. Once baked remove from oven & mix up your icing! Makes 6 LARGE Cinnamon Buns!

CREAM CHEESE ICING:
4 OZ Cream Cheese Softened
4 OZ Butter Softened
2 TSP Vanilla
2 Cups Powdered Sugar
Dash of Salt
Beat the butter & cream cheese, add vanilla & salt beat again. Slowly beat in sugar. Add a little Milk if needed, Frost warm Blueberry Cinnamon Buns & serve Warm or Room Temperature. You may use all butter or all cream cheese but I love the combo of both!

Ham & Cheese Casserole!

                                                                           

This is a delicious mix of ham, potatoes, cabbage, & cheese!

This makes enough for 6 large servings!

1 & 1/2 Pounds Cubed Ham ( Use leftover Baked Ham or ask for a chunk o good quality ham from your deli!

6 Medium Potatoes, Peeled & Diced Medium Dice

1 Onion Chopped

2 Cups Shredded Cabbage

1 Can Cheddar Cheese Soup

Mix all together in a large deep Casserole Dish.

Cover & Bake 1 hour at 375 degrees. 

Remove fro oven & cover with 2 cups of your favorite shredded or sliced cheese. I used 1&1/2 Cups shredded Colby Cheese & about 1 Cup sliced Velveeta Cheese. Sprinkle with 1&1/2 Cups Bread Crumbs. Sprinkle with Parsley & 1 Tsp. Onion Powder, return to the oven & bake another 45 minutes! CHEESY GOOEY GOODNESS!

Warm Bacon Dressing Salad Ala Judy's Foodies

                                                                         

What a fabulous salad! This dressing was the perfect compliment to the salad! I never ate Warm Bacon Dressing before even though it is a local favorite. But this idea just hit me so I thought I would give it a try & I am so happy that I did! I took a basic Warm Bacon Dressing & added my own special touch. This salad is a salad that you do want to see come to an end, it is that good. This could be the main meal or a side dish, whichever you choose make enough because it will be devoured!

This recipe is enough for 2 large salads with enough dressing for about 4 salads, just use more salad fixings to make 4 servings!

6 Pieces of Bacon fried crisp in a medium heavy skillet, I used my black iron skillet! Leaving the bacon grease in the pan you need 3 Tablespoons for the dressing. If you have more just drain off all but 3 Tablespoons. Take the bacon out once crisp & set them aside patting dry with paper towel.

Mix together:

3 TBS Flour

1 Tablespoon Sugar

1 Teaspoon Salt

Whisk into that 1 beaten egg

1/4 Cup White Vinegar

2 Cups Milk

Whisk this into your bacon grease, whisk in 2 Tablespoons Pancake Syrup, & whisk  cooking over medium high until nice & thick. Keep warm while you mix up the salad.

2 Medium Red Skinned potatoes washed & cooked until tender but firm leave the skin on! I micro waved mine by pricking with a fork then placed them onto paper towels & cooked them on high 2 minutes, turned them & cooked on high another 2 minutes, they were perfect! Set aside. 

1 Honey Crisp Apple cut in 1/2 use only one half, core the apple slice then like you would for pie & keep in lemon juice until you are ready to assemble your salad so the slices do not turn brown. 

GREENS:

1 Cup Baby Spinach Leaves washed & patted dry

1/4 Cup or so of thinly sliced fresh cabbage

2 Cups Spring Mix Greens washed & dried

Red Onion sliced thin as much as you like!

Plate up your greens.

Slice your warm potatoes into nice thin wedges & arrange on the bed of greens. Arrange the apple slices next. Top with the bacon that you slightly crumble 3 slices per salad. Sprinkle with a nice crouton. I used New York Texas Toast Cheddar Bacon Croutons. Now drizzle an ample amount of that nice warm Bacon Dressing! This is an AMAZING SALAD! The warm potato slices, the crisp apple, the crunchy bacon, crisp greens with the cabbage for crunch & then that heavenly Bacon Dressing. This is the PERFECT SALAD!

Home Remedy Tooth Whitener

                                                                           

Hi Judys Foodies Fans! I just whipped up this home remedy for tooth whitening & as you can see it worked! I drink lots of hot tea & my Ice Tea & my teeth stain easily. I got tired of trying chemicals & thought why not take items from by spice cabinet & give it a try. It worked & this was just after one use! 

2 TBS White Vinegar

1 TBS Cream Of Tartar

Mix it together dab in a cotton swab & brush onto your teeth. Let it sit on your teeth for about 5 minutes. Then really scrub your teeth with a tooth brush & toothpaste. Rinse & then I repeated the whole process. No more tea stains & dentist white teeth! I am going to use this as needed but what an easy & convenient recipe! 

Crispy Oven Baked Onion Rings!

                                                                         

Onion Rings, oh how I love them! But, they are not the healthiest of choices are they? These are guilt free & not hard to make! No frying oil, not dripping with grease just a pleasing CRUNCH & lots of Sweet Onion flavor!

1 Very Large Sweet Onion, ( I used Vidalia & he was about the size of a softball). Use 2 if you can't get one as large as I did!

4 Eggs Beaten

1 Cup Milk added to the egg & beaten again, just use a fork no mixer needed!

In a large Gallon size Zip Bag or a deep bowl add the following:

1 & 1/2 Cups Plain Bread Crumbs

1 & 1/2 Cups Instant Potato Flakes

2 Teaspoon Salt

1 Teaspoon White Pepper

3 Dashes or so of Red Pepper

1 Teaspoon Sugar

2 Tablespoons Chopped Parsley

Close bag & shake well to mix everything evenly.

Now slice the onion into nice fat rings. I sliced off both ends & then divided it with 5 cuts & got about 1/3 to 1/2 inch sized rings. Deep each ring individually into the egg mixture coat well & then into the crumb mixture, back into the egg batter & then one last time into the crumbs. Lay on a parchment covered baking sheet or use non-stick foil. Continue until all the rings are coated. Make sure they do not tough on your baking sheet. I needed 2 sheets for just 1 onion! Now bake in a preheated 375 Degree oven for 25 minutes or until nicely brown! Eat piping hot with or without your choice of dipping sauce! I got about 20 large rings from my one BIG FAT ONION!