Recipes for Judys' Foodies

Chocolate Cake that is so GOOD to Believe! Peanut Butter Frosting Recipe Too!

2013-06-02T08:43:00.002-07:00

MOIST, CHOCOLATEY, & PEANUT BUTTERY ! NOW THAT IS CAKE!

This is everything you could want in a Chocolate Cake & to top it off it is SUPER EASY TOO! Chocolatey, MOIST, mixes up in a snap a no fuss or muss cake with excellent results EVERY TIME!

2 Cups Granulated Sugar
1/2 Cup Heaping Baking Cocoa
2 & 1/2 Cup Flour
1/2 TSP Salt
1 Cup Buttermilk, stir in 2 TSP Baking Soda this will foam up so use a deep bowl. IF you do not have Buttermilk use regular milk that you add 1&1/2 TSP Lemon Juice & stir. A GREAT substitute!
1 TSP Vanilla
2 Beaten Eggs
1 Cup Vegetable Oil
1 Cup HOT Coffee or use boiling water, I use coffee!
In a LARGE mixing bowl combine sugar, cocoa, flour, salt, & stir. Now add beaten eggs, oil, vanilla, & buttermilk, Beat until all is moist & combined well. Now SLOWLY beat in the hot coffee OR the boiling water. Beat well & batter WILL BE THIN! Grease & flour a 9x13 cake pan. Pour in batter & bake at 350 degrees for 40 to 45 minutes. Test for cake to be thoroughly baked. It should be moist and not wet! COOL & then frost!

PEANUT BUTTER FROSTING
4 TBS Softened Butter
1 & 1/2 Cups Peanut Butter
Dash of Salt
2 TSP Vanilla
3 Cups Powdered Sugar more or less
1/4 Cup Milk more or less
Beat Butter & Peanut Butter together. Add vanilla, Some of the sugar & some of the milk. Beat well. Now add only enough sugar & milk to get the frosting you desire. I like mine smooth & not so fluffy! Do what works for you! If you like a fluffy frosting add more sugar. Smoother frosting uses more milk! DELICIOUS!

OLD TIME MOLASSES SPONGE CAKE!

2013-05-28T14:56:00.001-07:00

The goodness of a Sponge Cake is hard to beat, that light spongy cake packed with flavor. It is such a nice light dessert & easy to take because you don't have to worry with frosting. Not that you couldn't frost it if you want to but the cake stands well all on its' own! This old fashioned cake deserves a front & center place on the desert table because it has earned it!

5 Egg Whites Beaten until almost stiff then beat in 1/4 cup granulated sugar & 1/2 teaspoon salt. Beat until stiff & glossy.

Now beat 5 egg yolks & 1/4 cup sugar until thick & a creamy yellow. Beat in 1/2 Cup Molasses, ( I used Grandma's Molasses) & beat in 2 Teaspoons of Vanilla. To this mixture stir in by hand 3/4 Cup minus 1 TBS flour, see note at the bottom. Stir in gently but well. NOW fold those egg whites into the flour mixture very gently! Combine well but GENTLY! Spoon into a 9 inch tube pan. DO NOT GREASE THE PAN! Bake 350 degrees about 45 minutes but check at 35 because oven vary! Let cool & then dust with powdered sugar! SWEET SPONGE CAKE OH BOY!
NOTE: I sometimes add spices with the flour. 1 tsp. cinnamon & a dash each of cloves, ginger & nutmeg or just use 1 & 1/2 teaspoon of Allspice! It all depends on my mood!

Homemade Blueberry Turnovers

2013-05-28T14:30:00.001-07:00

Fresh delicious blueberries tucked into light & flaky pockets of all butter pastry! These are amazing because you use fresh berries & make the crust yourself & it is very easy too!

This picture shows the turnover with sanding sugar & no frosting!

Just look at those sweet tender berries & that flaky buttery crust!

I made these very large & my son & I ended up sharing one because they were huge! Make the recipe for 4 HUGE dinner plate sized turnovers or go for a normal sized turnover & get at least 6 maybe 8! You will keep this recipe & use it again & again because it is EASY & the taste will have you craving more! Any fruit that is good for pie would be good for these! Substitute strawberries, cherries, or raspberries for the blueberries or cook the filling using apples! Of course you may cheat & use canned filling, just don't tell me!
BLUEBERRY FILLING that you make the day before:
1 Quart Fresh or Frozen Blueberries
1 TSP Lemon Juice
1/2 Cup Water
1/4 Cup Heaping of Sugar ( use more or less to how tart the berries are)
Dash of Salt
1 Heaping Tbs. Cornstarch dissolved in 1/4 cup water
Clean berries. Place in the 1/2 cup water, lemon juice, stir in sugar & salt. Bring to a boil. Now while stirring add the cornstarch mixture stir until berries are bubbling & thickened! Remove from heat & cool in the frig. When you do this cube the butter for the dough & freeze it so you are ready when you mix up the dough. THE NEXT DAY PREPARE THE DOUGH!

DOUGH called PATE BRISEE:
2 & 1/2 Cups Flour
1 TSP Salt
3 TBS Sugar
2 Sticks Butter cubed & Frozen ( you want small cubes)
6 to 8 TBS Ice Water
1 Tsp Vanilla
Stir the flour & salt together.Cut in butter to make fine crumbs.

This is the butter cubes frozen & ready to cut into the dough

I pulsed mine in the food processor . You can do it by hand. Pulse in water & the vanilla, or stir it in JUST UNTIL YOU HAVE MOIST CRUMBS. Now turn dough out onto a well floured surface & adding water & working the dough with the heel of your hand add just enough water till the dough holds together. Do not over work the dough or it will get tough. You should see little bits of butter throughout the dough. This is what gives the flaky layers when you bake! Now roll dough out into a large rectangle keep dough about a little less than 1/2 inch thick. Cut into squares that will be your turnovers. I did 4 HUGE squares but it is not the rule of thumb. You should get at least 6 to 8 turnovers. But the huge ones are impressive!
In the center of each square place a tablespoon heaping of the blueberry filling. Divide it equally with your squares. the big turnovers had 1/4 cup per square! Now fold over in a triangle shape & pinch the edges together using the back of a knife handle to seal. Cut 3 slits in the top of each turnover so steam will release. Beat 1 egg white with 1 TBS of water & give each top of the turnovers an egg wash. Now sprinkle with sanding sugar or regular sugar. Pop into the lowest rack of your 400 degree preheated oven & bake at least 20 minutes or until PUFFY & GOLDEN BROWN! Once cooled to warm, Drizzle each one with an icing made up of 1 heaping cup powdered sugar, dash of salt & splash of vanilla 2 TBS melted butter & enough milk to thin icing to a drizzable frosting! Eat warm or cold. INCREDIBLE !

This is 1/2 of a large turnover. you could easily make them this size & make 8 out of the above recipe! A dollop of vanilla ice cream would be not uncalled for but not necessary!

MONDAY'S BLOG!

2013-05-26T21:40:00.001-07:00

Today I must make some fresh Blueberry Turnovers! I have never tried making these before so I am excited on trying my hand at these! The filling is prepared & just have to whip up the dough for the turnover & the icing to drizzle over them! I also am making my Molasses Sponge Cake for church! I have been wanting to share that with you & now I have an occasion to do so! Look for both of these recipes sometime today! HAPPY MEMORIAL DAY FOODIES!

Dilly Potato Salad!

2013-05-20T17:04:00.001-07:00

This a another version of Potato Salad that you are sure to love!

6 Large All Purpose Potatoes Boiled till tender cooled & then pare & dice in large cubes
2 TBS Chopped Red Onion
3 Ribs of Celery Chopped
3 Large Carrots Peeled & Chopped
2 Hard Boiled Eggs shelled & chopped
2 TBS Fresh Dill Minced
1 Tbs Parsley Minced
1 to 1 & 1/2 Cups Mayo
1 Heaping TBS Yellow Mustard
OPTIONAL:
2 TBS Pickle Juice from Dill Pickles
1/4 Cup Chopped Dill Pickle
Prepare potatoes. Add chopped veggies & herbs & egg. Add the mayo, mustard & pickle juice if using. Stir thoroughly into veggies. Chill well! Serves 6 DILLICIOUS!

Steak Sandwich Breakfast Bagel

2013-05-12T09:38:00.002-07:00

As you know I love a breakfast bagel sandwich. This I concocted from some leftover steak sandwich meat that I had from my steak sandwiches that were dinner the other night. That recipe in the May 2012 archive! Treat yourself to steak sandwiches one night & this beauty for breakfast the next day!

1 Bagel split & toasted per sandwich
2 Eggs per sandwich
2 heaping TBS of leftover steak sandwich meat per bagel sandwich
2 Slices of Cheddar Cheese per sandwich
Mayo if you like
Tallarico's Steak Sandwich Sauce if you like, ( I REALLY like!)

Prepare your bagels, lightly spreading mayo on the bottom bagel. In a frying pan melt a little butter. Break 2 eggs into the butter & lightly fry. Flip eggs over & break the yolks. Heap the leftover steak meat right on top of the eggs. Dollop some steak sauce onto the meat & then cover with the cheese slices. Place lid on the pan & cook over low heat until cheese is melted & eggs are cooked. Place the egg, steak, & cheese onto the bottom bagel half & top with the other toasted half of bagel. SMILE & EAT!

Double Decker Pineapple Upside Down Cake

2013-05-11T20:53:00.002-07:00

The Amazing Taste of Pineapple in all that gooey brown sugar syrup but that is not all, oh NO NO NO! The bottom layer has crushed pineapple in the batter but that is not the end, Oh No No No! Now add a lush Cream Cheese, Pineapple Pudding Filling in the middle & NOW you have a Judys Foodies Pineapple Upside Down Cake! Not hard to make but go ahead & let them think it is, I'll never tell!
1 Duncan Hines Moist Yellow Cake Mix ( cheat on this one, they will think it is home made!)
1, 15 OZ. Can of Pineapple Rings
1, 15. OZ Can Crushed Pineapple ( using 1/2 for one layer & 1/2 for the filling)
Mix cake according to package directions EXCEPT use pineapple juice from the canned pineapple INSTEAD of the water! Set batter aside while you prepare your pans! Spray with bakers cooking spray OR lightly grease 2, 9 or 8 inch cake pans. Lightly flour the ONE pan not the both! In the NOT floured pan add 4 TBS melted butter & evenly distribute across the bottom of the pan. EVENLY spread over the butter 2/3 Cup Light Brown Sugar. Now place Canned pineapple rings over the sugar in a circle with one ring in the center. In the middle of each ring place one maraschino cherry. Now spoon 1/2 of the cake batter over the fruit & sugar. In the remaining batter add 1/2 of a 15OZ. Can of crushed pineapple. Fold evenly through the batter & then pour batter into the lightly floured pan. Bake at 350 degrees for 30 minutes or until cake test done. Once baked remove pans from oven & let cool in the pans for 10 minutes. After 10 minutes place your serving dish over the cake pan & carefully turn upside down. Cake will slide right out of the pans. Let cake cool completely Now for the filling!
FILLING:
1, 8OZ. block Cream Cheese softened to room temp.
1, 3OZ Box of Jello Instant French Vanilla Pudding
The Other 1/2 Can of Crushed Pineapple including the juice!
Beat cream cheese fluffy. Now add Jello & Pineapple & beat until thick, light & fluffy. Spread as much of the filling over the layer of cake that has the crushed pineapple. Now CAREFULLY SLIDE the cake layer with the pineapple & cherries onto the filling for the top layer. A spatula will help you to loosen the cake from the plate & help you position the layer so it is center. Refrigerate cake until you are ready to serve! This is nice with a dollop of vanilla ice cream or a whipped topping, I chose ice cream! ENJOY!

Moist but not wet, light in texture but with that OOMPH dessert satisfaction that you want from a good dessert! That Cheesecake like filling marries perfectly with the pineapple brown sugar topping too! This cake serves 9 or less if you have dessert lovers!

TWITTER

2013-05-06T17:55:00.002-07:00

You may follow all Judy's Foodies updates on TWITTER! Follow JAEU2 on TWITTER for the latest recipes! TWEET ME!

SUPER EASY ALFREDO POTATOES

2013-05-06T17:39:00.001-07:00

If you love the great taste of Alfredo why not love it with potatoes? Bakes up easy & delicious! No fuss & no muss too!
6 Large Baking Potatoes scrubbed & sliced in 1/8 inch to 1/4 inch thick slices.
1 Jar of Alfredo Sauce 15 oz. i use a 4 cheese alfredo sauce
Sprinkling of Parsley or Chives
Slice one Onion if you like

Spread about 1/4 Cup of the Alfredo Sauce in the bottom of your casserole dish. Place 1/2 of the potatoes in a layer. Layer the onion if using over the potatoes. Sprinkle with the parsley or chives. Add the rest of the potatoes & sprinkle with more parsley or the chives. Pour the remaining Alfredo sauce over the potatoes. Cover &bake in a 375 degree oven for 1 & 1/2 hours. Uncover & bake another 10 minutes to brown the top! SERVE with any meat!

Grilled Eye Roast done with a Coke Marinade (Marinade is perfect for Chicken too)!

2013-05-06T17:28:00.001-07:00

This Eye Roast is juicy & tender with lots of GREAT FLAVOR! Grill one up for your crew, they will enjoy every bite!
3 LB Eye Roast
3 Cups Coke
1 TBS Minced Garlic
1 TBS Minced Dried Onion
1 TBS Chopped Chives ( dried are fine)
2 TBS Yellow Mustard
2 TBS Soy Sauce
2 TBS BBQ Sauce ( your favorite)
add any pepper or other spices you like
Mix all the ingredients together & place in a deep container or zip lock bag. Poke holes in the roast with a long tine fork or ice pick. Place meat in the marinade & marinate over night or for at least 4 hours. Heat grill on high on one side. Place roast on the unheated side. Bast meat with the marinade. Close the grill & let meat roast & baste every 20 minutes or so. Roast for 1 hour 40 minutes testing at the 1 hour mark for rare roast . Roast for 1 hour 45 minutes for well done meat at 160 degrees on a meat thermometer! Remember to baste every 20 minutes!
FOR CHICKEN BASTING!:

Place chicken on the unheated side of the grill. Baste with the marinade. Close grill & cook about 30 minutes basting every 10 minutes! Check with a meat thermometer for a completely cooked piece of chicken. This recipe is for bone in thighs, breast might take longer! DELICIOUS!

Judys Foodies French Toast

2013-05-06T17:13:00.001-07:00

French Toast is one of my favorite breakfast foods! I love the crispy outside with a custard like middle. add lots of vanilla & cinnamon & you have perfection!

For each piece of bread beat 1 egg with 2 TBS of milk.
Beat in 1 TSP Vanilla.
Use a good quality white bread.
Dash of salt add to the egg mixture.
Melt 1 TBS butter in your skillet.
Soak each side of your bread in the egg batter for 1 minute. Fry crispy golden brown on each side over medium heat Each slice will puff up. Flip & do the other side. serve sprinkled with lots of cinnamon a good dollop of butter & lots of syrup! PERFECTION!

9 Layer Casserole

2013-04-28T11:12:00.003-07:00

This casserole sounds like a lot of effort but it doesn't take as much time as you might think. You eliminate the whole browning the burger stage & you assemble this right in your baking dish so clean up is a breeze. This is great for church suppers & any pot luck event or just good family time meals. You may cut this recipe in half for your family meals but it tastes so good I always make the whole recipe! You can vary this up as you wish switching up the frozen vegetables or the soups & add any spices you might like. We love this made with the onion rings but sometimes we just want those crispy tater tots instead. On occasion I sometimes use chopped canned tomatoes instead of the soup to make a change with the recipe. I love it both ways!

2 LB. Ground Beef VERY LEAN or LEAN Turkey Burger
6 Potatoes peeled & sliced thin
4 Carrots Peeled & sliced thin
2 Onions Peeled & sliced thin
1, 15oz. Can Mushrooms drained
1LB Frozen Mixed Vegetables OR Frozen Peas Or Corn
2 Cans Cream of Celery Soup or your favorite
4 Cups Shredded Pizza Cheese OR Cheddar
1 Bag Frozen Onion Rings

Thaw burger. In a large casserole or 9x13 baking dish, layer the slice potatoes. Then layer of carrots, next onion, now spread the beef across the carrots. At this step I sprinkle seasonings over the meat, like garlic powder, onion powder or chives & parsley. Any combo of these or of your favorite spices would be good! Now spread out the frozen veggies, next the mushrooms. Spread the soup over the top, Cover with foil & bake 375 degrees for 1 hour. Remove the foil & spread the cheese over the top Then top with the Onion Rings or Tater Tots Bake another 1/2 hour, uncovered, or until the Onion Rings are browned! YUM!!!! Before you remove from the oven test with a fork to make sure your sliced potatoes are cooked soft. they should be but check to make sure!

This is a picture of the canned tomato version, where instead of the soup layer use 2 cans 15oz. chopped canned tomatoes along with the juice! SO TASTY!

Velvetee Mashed Potatoes!

2013-04-26T16:46:00.001-07:00

Not your plain old mashed potatoes but CHEESY!

8 Regular Medium White All Purpose Potatoes Peeled & Quartered

1 Tsp Salt

1 LB. Velveeta Cheese

Cook potatoes covered in water until soft. Drain. In a deep mixing bowl soften cheese in the microwave on 50% power for about 1 & 1/2 Minutes. Add hot drained potatoes & beat with the mixer until soft & fluffy. Serve hot with any meat EASY BUT GOOD! makes 6 cups of mashed potatoes!

Round Steak with Onion Mushroom Gravy

2013-04-26T16:37:00.001-07:00

Another very simple supper for hectic nights when you want delicious without a lot of fuss!

1 Round Steak per person
2 TBS Butter
1 Onion per steak sliced
1 large Can Sliced Mushrooms 15oz.
4 TBS Cornstarch stirred smooth in 1 Cup Water

Brown steak in the butter, brown both sides. Season as desired, I used 1 tsp Onion Powder, 1 tsp garlic powder, salt & pepper & 1 tbs parsley. Cover with water, add onions, cover with a lid & simmer 1 hour checking every so often to make sure steak is covered with water, add more as needed. Now add mushrooms & cook another 15 minutes. Stir cornstarch & water together & slowly add this to the pan stirring well as you do so. This makes a nice thick brown gravy! Steak will be tender & full of flavor! Serve with Velvetee Mashed Potatoes & a vegetable & you will have a GREAT meal!

Shepherds Pie Version # 3

2013-04-26T16:28:00.001-07:00

My Oh My we love Shepherds Pie! This may not look all pretty but it taste pretty DANG GOOD! Simple but tasty & one of our comfort foods we go to on cold nights!
2 LBS Ground Beef
1 LB Mixed Frozen Vegetables
1 Can Cream Of Mushroom Soup or any cream soup you like
8 thick slices of Velveeta Cheese
6 Cups Mashed Potatoes

Brown beef in a large oven proof 10 inch skillet, drain & return beef to the skillet. Add the veggies & 1 cup of water. stir & cook until veggies are tender about 15 minutes. Stir in the soup & then remove from heat. Cover the mixture with the slices of cheese. Smooth mashed potatoes over the top. Bake in a preheated oven for 35 to 45 minutes at 350 degrees. SERVES 6 YUMMY IN THE TUMMY!

Eclair Cake the Huge Open Faced Eclair!

2013-04-14T09:15:00.001-07:00

I love Eclairs & this cake which is really just an open faced giant Eclair sounded intriguing to me. Most recipes for this call for boxed puddings & chocolate ice cream topping but why go to the trouble of making that buttery Eclair crust & then fill it with imitation fillings. This cake is the real deal no shortcuts about it but BOY is it worth it! Slice into a square of Eclair Heaven!

CRUST:
1 Cup Water
1/2 Cup Butter
4 Large Eggs
1/4 TSP Salt
1 Cup Flour
Melt butter in the water by bringing it to a boil. Add salt & flour all at once stirring to get a smooth dough that comes together. Pull of the heat & let come to a slightly warm temp. Now stir in eggs one at a time stirring hard to get dough to come together. It will & it does just work it! Now LIGHTLY & I mean LIGHTLY spray a glass 9x13 pan with a cooking spray like PAM. Plop dough in the pan & work it out & up the sides of the pan about 1/2 inch cover the bottom & sides. You will want the bottom thinner than the sides. Now bake in a 400 degree oven checking at 20 minutes & should be done in 30 minutes give or take. You want a nice brown crust but not dark! This will puff up & look lovely!. Now let cool.
FILLING:
2/3 Cup Sugar
2 TBS Flour
2 TBS Cornstarch/1/2 TSP Salt
Stir all of the above together. Now add 3 cups whole milk & stir over medium heat until thick & bubbly! Beat 2 egg yolks together. add a little of the hot pudding a little at a time until you have about 1 cup of egg & pudding & then add this back into the pot. Cook & stir until smooth & thick. Remove from heat & add 2 TSP Vanilla & beat again! Let cool completely in the frig! Once cold beat 1 Cup heavy cream until whipped & STIFF peaks form.

Now fold this into your cold pudding! DELISH! Now fill your crust with this amazing pudding!

Mix up the chocolate gloss for the final step.
CHOCOLATE GLOSS:
1 Cup Sugar
3 TBS Cornstarch
2 OZ. Unsweetened Chocolate
Dash of Salt
3 TBS Butter
1 TSP Vanilla
1 Cup Water
Stir Cornstarch, sugar & salt together in a deep sauce pan. Add water & chocolate & cook over medium heat until thick & bubbly. Remove from heat & stir in butter & vanilla until smooth!

Let cool to warm & then spread over the Eclair filling. CHILL & SERVE you will WOW them with this one!

When I serve this tonight for my Dad's birthday I will add a photo of the serving portion so you may see it for yourself!

ON TWITTER!

2013-04-10T16:08:00.000-07:00

FOLLOW JUDYS FOODIES ON TWITTER! JAEU2 is ME on TWITTER! I tweet my latest recipes as an easy click from TWITTER! Hope to hear a TWEET from you!

HAM & CABBAGE a One Pot Meal!

2013-04-04T15:33:00.001-07:00

I made this dish to use up my leftover Easter Ham but that was not the only reason, it is DELICIOUS TOO! Easy & a one pot clean-up makes it another cooks favorite!

3 LBS Ham Bone in Preferred
Water to cover
1 LB Baby Carrots or Carrots that you peel & cut into quarters
8 Medium Sized Potatoes Peeled
Cabbage enough for 2 wedges per person ( I used 1/2 head of cabbage for mine)
2 Medium Onions Peeled & coarsely Chopped
Place ham in a deep pot & cover with water. Cover with lid & cook about 1 & 1/2 hours to get good broth. Remove ham from the pot so it cools enough for you to remove meat from the bone & cut into large meaty chunks remove the fat & skin. Set meat aside while you cook the next part. Back into the pot add the onions, potatoes & carrots, make sure you have enough broth to keep them covered, if not add more water, cook until almost completely cooked thru about 40 minutes. Now add the meat back into the pot & the cabbage that you cored & cut into serving size wedges. Make sure there is enough broth to cover the carrots & potatoes. Cover with a lid & cook on a nice simmer until cabbage is soft about another 20 minutes. Serve big helpings with lots of broth ladled over the serving. Dollop with pats of butter & salt & pepper to taste! OH BOY!

Make Ahead Company Mashed Potatoes

2013-03-27T14:50:00.003-07:00

Everyone has their version of this casserole so I thought I would add mine to this blog! So GOOD TOO!

8 Large Potatoes Peeled & boiled until soft!
1, 8oz. Cream Cheese Softened
1 Stick of Butter Softened
1 Cup Sour Cream
2 Cups Shredded Mozzarella Cheese
1 TSP Salt added to the potatoes while boiling
1 TBS Chopped Chives
2 TSP Minced Garlic
1 TBS Parsley
1 TSP Pepper I use white pepper
Paprika to sprinkle over the top!
Grease a 9x13 casserole dish. Preheat oven to 325 degrees. Cook potatoes in boiling salted water until soft. Drain well & mash. Add the cream cheese & mash again. Add butter, sour cream & seasonings & mash ( I use my electric mixer so these are really whipped potatoes! Pile loosely in the casserole & cover with aluminum foil & freeze until needed. Thaw & sprinkle the top with parsley, paprika & more chives if you desire! Bake at 325 degrees for 45 minutes or until lightly browned on top. DELICIOUS! You may leave out the shredded cheese or switch it up with Cheddar or Swiss. Add bacon bits to the potatoes to jazz this up ! ENDLESS OPTIONS!!

Stuffed Peppers Judy's Foodies Style!

2013-03-25T16:40:00.001-07:00

Stuffed Peppers are a favorite at our house but we like them made differently, no problem really it isn't! Use 2 casserole dishes & bake them in different liquids & EVERYBODY is HAPPY! Follow the recipe below for the stuffing for the peppers just omit one ingredient for the tomato based pepper OR leave it in because cheese is ALWAYS a GOODY! Anyway just see the recipe you will get the idea!

For the beef based peppers:
1 & 1/2 LBS Ground beef LEAN
1 onion
1 cup cooked white rice
1 TBS Parsley Flakes
1 & 1/2 Cups Shredded Mozzarella Cheese
5 Medium Sized raw Green Peppers slice off the tops & hollow out the seeds. Save the top cut out the stem so you have a circle.
Mix all the ingredients except the broth & the peppers together, place pepper bottoms in a deep casserole dish. Stuff with the beef mixture. Pour broth into the bottom. Cover with the green pepper tops. Cover casserole dish with foil. Bake at 375 degrees for 1 hour & 35 minutes. Serve ! This makes 5 regular size peppers or 3 HUGE peppers. Picture shows recipe using the huge peppers!

For The Tomato Based Peppers:
1 & 1/2 LBS Ground Turkey or Beef LEAN
Same as above except instead of broth use 1 large can chopped tomatoes including broth. Pour tomatoes & juice over the peppers cover & bake like above!

As you can see these are HUGE FILLED to the BRIM with GOOD STUFF!

Authentic & Easy Irish Soda Bread!

2013-03-17T15:26:00.002-07:00

Today we sat down to an authentic Irish meal of Corned Beef & Cabbage with this lovely loaf of Soda Bread! I never made Soda Bread before but it is SO EASY & a nice change from biscuits or Italian Bread! Enjoy a loaf you will be GLAD you did!

3&1/.2 Cups All Purpose Flour
1 TSP Baking Soda
3/4 TSP Sea Salt
1 & 1/2 Cups Buttermilk ( if you do not have buttermilk, just add 1 TBS lemon juice to regular milk & it works just like buttermilk!) I did that for this loaf!

Preheat oven to 425 Degrees. Lightly flour your cookie sheet. In a deep bowl mix flour & salt. In a separate deep bowl mix buttermilk & baking soda. This will foam up very high so you will need that deep bowl. Now stir enough of the wet into the dry just until you get moist clumps. Turn dough out onto a lightly floured surface & knead for one minute or so until all is combined. Turn dough out onto your cookie sheet & pat into a approx. 6 inch round that is 2 inches high. Cut a deep X into the top reach almost to the edge of the dough.

Bake for about 35 minutes until dough sound hollow when you tap on it & it has a nice brown color. Serve warm with lots of butter & if you are me with lots of jam or honey! This version is the true Irish Soda Bread not the sweetened American version!

DELICIOUS!

Crispy Chicken Fingers Oven Baked

2013-03-12T17:35:00.001-07:00

Delicious Chicken Fingers & baked NOT fried! Moist & juicy with lots of flavor. These will please!

4 Chicken Tenders per person
1 & 1/2 Bread Crumbs
1 Cup Flour
2 eggs beaten with a 1/2 cup milk
1 TSP of each of the following:
Sea salt
Parsley
Paprika
Garlic Powder
Onion Powder
Ground Sage
White Pepper or Black if you prefer
1/4 Vegetable oil
Place oil in a large lipped cookie sheet. Spread oil out to coat the pan. Preheat oven to 400 degrees.
Stir all the seasonings into the bread crumbs. Wet each chicken tender with water. Dip in flour then dip in egg & milk mixture. Now coat with the bread crumb mixture & place in the oiled pan. Spread them out so the do not touch each other. Bake for 15 minutes then turn them over & bake for another 8 minutes. They should come out crispy & browned.

Serve hot & with honey, BBQ Sauce or Ranch Dressing for dipping! This coating was enough for 18 large tenders!

You may pan fry these for an EXTRA crunchy tender but baking takes a lot less oil & these are CRUNCHY!

Grilled Tilapia in Foil Packets

2013-03-12T16:57:00.001-07:00

Light & Flaky Tilapia done fast & easy with a no mess clean up, what could be better?

2 Tilapia Fillets per person
Olive Oil
Old Bay Seasoning
Frozen Pepper & Onion Vegetable Medley
Foil
Make a foil packet large enough for 2 fillets so each person has their own packet. On the bottom of the foil packet put 1 TBS Olive Oil & spread the oil out to cover the bottom of the packet. Place the fillets down in the oil. Sprinkle a good amount of the Old Bay Seasoning about 1 TBS. Now dollop the frozen peppers & onions on top of the fish about 1/4 cup per packet. Seal up the packet. Grill over medium flame with the lid on the grill closed for 10 minutes. Check fish to be sure it flakes & the veggies are tender. Serve! YUM!

Pancake Cookie Bars!

2013-03-10T14:31:00.002-07:00

A Pancake cookie? OH YEAH BABY, a Pancake Cookie! Soft, moist & with the flavor of Pancakes & Syrup this will delight the kids in your life & tickle the little kid in you! Easy, fast & no mess in this cookie. You may vary this cookie bar with chocolate chips, nuts or other flavor chips like butterscotch or peanut butter. Heck add blueberries or bananas if you wish, make Pancake Cookies your way! I stayed with the basics for this first attempt but I'm thinking pecans or chocolate chips for the next batch! ENJOY YOUR PANCAKES IN A COOKIE, FOODIES!

3 cups flour
1 TSP Salt
1 TSP Baking Powder
1/4 TSP Cream Of Tartar
Stir those together & set aside.
beat together the following:
1 Cup Shortening
1 & 1/2 Cups Pancake Syrup
Beat until fluffy & then beat in 3 Eggs & 2 TSP Vanilla. Beat well & then add 1/2 of the flour mixture. Beat & then add remaining flour mixture. Beat well. Spray a lipped cookie sheet, mine was 11 inches x 15 inches. Spoon in batter & spread evenly. Bake in preheated oven for 22 to 25 minutes until lightly browned.

This is baked & cooling. The kitchen smells just like PANCAKES!

Once your cookies are cooled sprinkle with a liberal amount of powdered sugar, cut into squares & serve warm or room temperature. Enjoy pancakes as a cookie! Why not ?

Nursing Mom's Cookies!

2013-03-08T17:16:00.001-08:00

My daughter found these from Epicurious & tried them as a drop cookie. She said they are DELISH & as you can see they look it! Give these try if you are a Nursing Mommy good for your baby & TREAT for you TOO! Thank you Jen & Epicurious!

Ingredients

1 C butter
1 C sugar
1 C brown sugar
4 T water
2 T flaxseed meal (no subs)
2 Lg eggs
1 t vanilla
2 C flour
1 t baking soda
1 t salt
3 C Thick cut oats
1 C Chocolate chips
2 T Brewers Yeast (no substitutions)

Preparation

Preheat oven at 375.

Mix 2 T of flaxseed meal and water, set aside 3-5 minutes.
Cream butter and sugar.
Add eggs.
Stir flaxseed mix into butter mix and add vanilla.
Beat until well blended.
Sift: dry ingredients, except oats and choc chips.
Add butter mix to dry ing.
Stir in the oats and then the choc chips.
Drop on parchmant paper on baking sheet.
Bake 8-12 minutes.
Makes 4 Dozen drop cookies or 1 pan bar cookies!