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Everything posted by Roxy

  1. I was thinking to make this sometime..found this on the web with a picture. We like thin crust pizza and I know that Pillsbury makes a thin crust although I have never tried it. Anyway...here is the recipe and a picture that I found. I made notes on bottom of recipe on how I would make it. BBQ Chicken Pizza: 1/2 lb. chicken breast (boneless and skinless) 1 pizza dough 1/2 cup bbq sauce 1 handful red onion (sliced) 1/2 cup gouda (grated) 1 cup mozzarella (grated) 1 ounce bleu cheese (crumbled) 1 handful cilantro (chopped) Directions: 1. Grill the chicken until just cooked all the way through, remove from heat, let sit and then slice it into 1/4 inch slices. 2. Roll the pizza dough out on a lightly floured surface. 3. Spread the bbq sauce over the dough followed by the chicken, onion, and cheeses. 4. Bake in a preheated 500F oven until golden brown, about 5-10 minutes. 5. Serve garnished with the chopped cilantro. ***I would cheat and just buy a rotisserie chicken at the grocery store..it is already cooked and has spices if I was in a hurry. If I had time..would grill the chicken breasts.but. would use more than a 1/2 lb....and I would season it up with spices. I wouldn't use any Gouda Cheese or Bleu Cheese... I would use Shredded Mozzarella Cheese only. I wouldn't use cilantto either..don't care for it. Would use more sauce. I would add some sliced fresh mushrooms,aliced jalapenos from a jar, chopped green peppers, and more onion; would also add some minced fresh garlic. Would top it with Red Pepper Flakes and Parmesan Cheese.
  2. This is a really great frosting:) German Chocolate Cake Frosting: 1 Cup Sugar 1-14-oz. Can Borden Eagle Brand Sweeteneed Condensed Milk 1-14-oz. Bag Sweetened Coconut Flakes 3 Egg Yolks 1/2 Cup Blue Bonnet Margarine 1 Bag Pecans-(I used a small bag because that is all I had..but..just eyeball it if you use a large bag. You can never have too many pecans:) 1 Tsp. Vanilla Put Sugar, Sweetened Condensed Milk, Egg Yolks and Margarine in a saucepan. Heat on medim setting for 12 minutes, stirring constantly. Take off burner and add Pecans, Coconut and Vanilla; stir thoroughly. Frost German Chocate Cake after it has cooled.
  3. I usually have homemade cookies in the kitchen..but..it has been so hot here so I haven't baked any for awhile. I got to thinking that if I would of had some made...I would of put some cookies in a baggie and I would of given them to the male cop and I would of told him thank you for being understanding and nice to me and here are some cookies for you. Then I probably would of told that lady cop that she would of got some cookies...but..that she needed to work on her people skills:) Then she probably would of slam dunked me in the cop car lol If she would of have done that.the nice cop would of ssved me from the witch:) Well..hopefully he would of:) Maybe it was a good thing that I didn't have any cookies made:)
  4. FRIED SQUASH ZUCCHINI BLOSSOMS: 1/2 Cup All Purpose Flour 1/2 Tsp. Baking Powder 1/4 Tsp. Garlic Salt 1/4 Tsp. Ground Cumin 1/2 Cup Milk 1 T. Vegetable Oil ***You will need additional Vegetable Oil to Deep-Fry Blossoms 1 Egg 12 Squash/Zucchini Blossoms-(Large, Freshly Picked) In a medium bowl, combine dry ingredients. In another bowl, beat egg, milk and 1 T. Vegetable Oil. Add to dry ingredients and stir until smooth. In a skillet, heat two inches of oil to 375 degrees F. Dip blossoms into batter and fry in oil, a few at a time until crisp. Drain on paper towels. Keep warm until serving.
  5. Coconut Shrimp With Cocktail Sauce: Shrimp: 1 Cup Shredded Coconut 1/2 Cup Progresso Plain Bread Crumbs 1/4 Tsp. Salt Dash Cayenne Pepper 1-1/2 lbs. Uncooked Medium Shrimp, Peeled And Deveined 1/4 Cup Honey Sauce: 1-(12-oz.) Jar Cocktail Sauce 1/4 Tsp. Ground Ginger-(Opt.) Heat oven to 425 degrees. Line large cookie sheet with foil; lightly spray foil with cooking spray. In food processor, place coconut, bread crumbs, salt and Cayenne Pepper; process 10 seconds to mix slightly. Place in pie pan or shallow dish. Wash shrimp in cold water and pat dry with paper towels; place in medium bowl. In 1-quart saucepan, heat honey over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on cookie sheet. Bake 9-12 minutes or until shrimp turn pink and coconut begins to brown. In small serving bowl, mix sauce ingredients. Arrange shrimp on serving platter; serve with sauce.
  6. That is too bad that that happened to you too AR. I understood that they asked to see inside the house BRI...I didn't mind that at all. First I was scared something had happened to my husband since it was around lunch time and he comes home to eat lunch from his job...then I was embarassed for having pjs on and then the dogs were having a big fit and then that lady cop with her attitude. Thank goodness the male cop was very nice to me. I do appreciate all the hard works that cops do for us..they put their lives in danger to help us. I would never call 911 unless it was an emergency and needed help. Beer time for me came maybe a half hour earlier for me that evening:) Like I said..my husband called the phone company like the cops suggested and I hope it never ever happens again. I haven't used my cell phone since..am scared now to use it lol but..I suppose I will get brave and use it again. And if I do ever have to call 911..I sure hope I get MALE cops instead of women cops:) Oh..and that lady cop did look like a lesbisn too BRI.
  7. Slow Cooker Hot Reuben Spread: 1-1/2 Cups Shredded Swiss Cheese-(6-oz.s) 3/4 Cup Drained Sauerkraut 1/2 cup Thousand Island Dressing 1-(8-oz.) Pkg. Cream Cheese, Softened Thinly Sliced Corned Beef, Chopped Cocktail Rye Bread Slices Or Rye Cocktail Crackers 1. Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray. Mix all ingredients except crackers; spoon into slow cooker. 2. Cover and cook on low heat setting 1 hour or until cheese is melted. Stir until cheese is smooth; cover and cook 1 hour longer. 3. Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Serve spread with rye bread or crackers. Spread will hold up to 2 hours on Low.
  8. Boneless Buffalo Chicken Appetizers: 1/3 Cup Honey 1/3 Cup Chili Sauce 4 Tsp. Soy Sauce 2 Tsp. Red Pepper Sauce 1 Tsp. Cider Vinegar 1/8 Tsp. Ground Ginger 1/8 Tsp. Ground Cumin 4 Boneless Skinless Chicken Breasts-(1 lb.), Each Cut Crosswise into 1/2-in. Wide Strips Dipping Sauce: 1/2 Cup Blue Cheese Dressing 1/4 Cup Sour Cream 2 T. Chopped Fresh Parsley 2 T. Crumbled Bleu Cheese-(Opt.) ***Or Use Hidden Valley Ranch Dressing. In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate. Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time. Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.
  9. I am not sure if I like those cell phones or not now lol I was so embarassed..I had just got done cleaning the house and still had my p.j.s on...thank goodness the p.j.s I had happen to have on, looked like a short outfit. I have no idea why the lady cop had such an attitude..she gave me dirty looks the whole time and said smart remarks..but..the male cop was very nice. She was nothing to look at that is for sure...even with my pjs on..I looked tons better than she did.
  10. Yesterday the dogs were barking up a storm. I went outside to see if possibly somone was at our locked gate outside. Sure enough there was 1 male cop and a lady cop outside our gate. I was hoping nothing bad happened. They told me a 911 call had been made from here. I said that I didn't call 911..that the only call I made was to my husband. I know the lady cop was only doing her job..but..she said land phones don't lie. I said that I understood, but, that I didn't make that call. The male cop was real nice to me and asked me if they could go inside our house and I said sure..just let me get the dogs outside first. That one dog of ours is very protective and the last thing I would want is for her to bite them. The male cop was real nice to me and said that he was glad that nothing was wrong for me here:) They lady cop..well..can I say she was a b-tch lol So they came inside and of course..found nothing of suspicion. They just told me to have my husband contact the phone company and tell them that there is a glitch or something to that affect. I told them that we had just got cell phones and the dogs decided to chew on my cell phone the other day, but, that we didn't have any land lines and that we just had cell phones and computers. So my husband called the phone company and there was a mistake somewhere..not sure what it was..but he got it all worked out with the phone compnay that there should be no land lines or whatever they are called lol I am still trying to figure out what in the H happened for that 911 call to be made that they said was from here. Now I am relunctant to use that dang cell phone lol
  11. Crescent Dogs: 8 Hot Dogs 4 Slices-(3/4-oz. Each) American Cheese Cut Into 6 Strips 1-(8-oz.) Can Pillsbury Refrigerated Crescent Dinner Rolls Preheat oven to 375 degrees. Slit hot dogs to within 1/2-in. of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake at 375 degrees for 12-15 minutes or until golden brown.
  12. I can't believe the mom of the Barefoot Bandit said that she is proud of her son because he flew a plane and never took flying lessons! She is as nuts as he is!
  13. Lemon Bars: 1-1/2 cups all-purpose flour 2/3 cup confectioners' sugar 3/4 cup butter or margarine, softened 3 eggs 1 1/2 cups white sugar 3 tablespoons all-purpose flour 1/4 cup lemon juice 1/3 cup confectioners' sugar for decoration 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. 2. Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan. 3. Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust. 4. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
  14. Stuffed Jalapeno Peppers: 1 lb. Bacon Strips 15 Large Jalapenos 1-(8-oz.) Pkg. Cream Cheese Or A Chuck Of Monterey Jack Cheese ***Frozaen bacon is easier to cut...once the bacon is frozen, cut. Refrigerate until needed. Cut the strips of bacon in half lengthwise. Cut the stem off of the Jalapenos and core them; removing seeds and veins. Fill the Jalapenos with Cream Cheese. Cross two half slices of bacon on the top of each Jalapeno and secure with toothpicks. Place Jalapenos in a Jalapeno Holder and then onto a hot grill. Grill until bacon is crisp. Remove the toothpicks and allow cheese to cool slightly before serving. Tips: To make coring Jalapenos easier use a grapefruit knife. To make stuffing the Jalapenos easier, cut the Cream Cheese into small sticks and then insert the stick into the Jalapeno. To add a unique touch, puree 1/4 cup peeled and cook shrimp with the Cream Cheese before stuffing.
  15. Onion Straws: Peel a large onion and slice it very thin. If you can see the knife through the onion slice, then it is thin enough. Separate the onion slices into rings and place them into a shallow dish. Measure 2 cups of buttermilk and pour it over the onions. ***You can use milk, too, if you don’t have buttermilk handy. OR, you can make your own buttermilk by adding a couple tablespoons of white vinegar to just under 2 cups of milk. Press the onions down so that they’re as submerged as possible. (Don’t worry: they don’t need to be swimming in the stuff. Just make sure they’re all at least touching the buttermilk.) Add 2 cups flour to a bowl. Add a scant (a little less than) 1 T. of salt. Add Black Pepper using a Pepper Grinder-(Don’t be skimpy.) Add 1/4-1/2 Tsp. Cayenne Pepper. Stir the flour mixture together with a fork, and set aside. Pour 2 quarts Canola Oil into a stainless Dutch Oven Pot. Hook candy thermometer to the side of my pan and make sure the tip is totally submerged. (Most candy thermometers come with a clip.) Turn the stove to medium high, and just watch the mercury climb. It’ll take several minutes to get to 375 degrees. With tongs (or your fingers), remove a handful of onions from the buttermilk and place into the flour mixture. Stick the onions in there and roll them around, do whatever you need to do to coat them with the flour. Then remove them. Give onions a quick tap on the side of the bowl, just to shake off the excess. When the oil is ready, take out the candy thermometer. Plunge onions into the oil. With a spoon, just fiddle with them a little bit to break them up. And sure, toss onions around a little if you’d like. And whatever you do, don’t leave the stove. The onions cook in no time flat. Have a plate lined with several paper towels standing by, and take out the onions as soon as they’re nice and golden. Place onions on paper towels. Keep repeating, coating small batches of onions in the flour mixture. Put onions in hot oil and drain on plate that has been lined with several paper towels.
  16. Hmmm...I just went to the mailbox..saw a little girl and a young guy and his mom..she says they aren't moving. I am totally confused on who they are. Maybe it is her mom..have no idea and don't care as long as they behave lol
  17. Thought you all may miss my news for today and hate to let you down-(just joking) so today's news is..... My husband has a baseball game tonight..it has guys and girls on it. His boss's grandaughter pitches for Florida..she is really good and he told me this afternoon that her friend, who pitches for Fresno State, is going to play also. Guess they have been friends for a long time. Some of the regular players are going to be gone so needed help. They got great help.
  18. Pinwheel Sandwiches: Use White or Whole Wheat Bread sliced lengthwise at the bakery...Remove the crust...Roll the long bread slices with a rolling pin, lightly butter the bread and spread my filing onto the bread...Place sliced pickles or olives at one end and roll up...Wrap in plastic wrap and refrigerate until ready to use...Slice into 1/2 inch pieces. Egg Salad…Use your favorite recipe. My recipe is Finely Chopped Hard Boiled Eggs, Minced Green Onion, Miracle Whip or Mayonnaise, a Tsp. of Yellow Mustard, a Touch of Salt, Some Fresh Cracked Black Pepper and Paprika. Mix well and spread it onto the buttered bread. Add a line of sliced dill pickles at one end and roll up. Wrap in plastic wrap and refrigerate until ready to use...Slice into 1/2 inch pieces. For the roast beef, roast a small beef roast and when cooled, chop it up and put it through the food processor along with green onions. Then add Miracle Whip or Mayonnaise, Fresh Cracked Black Pepper and some Yellow Mustard to the meat, mixing well and spread it onto the buttered bread. Add a line of sliced dill pickles or green olives with pimentos at one end and roll up. Wrap in plastic wrap and refrigerate until ready to use...Slice into 1/2 inch pieces. For the Chicken Salad, roast some Boneless Skinless Chicken Breasts and when cooled dice up the Chicken and add Diced Sweet White Onion and Celery. Add Miracle Whip or Mayonnaise, Fresh Cracked Black Pepper and mix well. Spread Cranberry Sauce onto the buttered bread and then the chicken mixture. Add a line of sliced Dill Pickles or Green Olives with Pimentos at one end and roll up. Wrap in plastic wrap and refrigerate until ready to use. Slice into 1/2 inch pieces.
  19. County Fair Fried Nachos: 1 Cup Flour 3 Eggs, Beaten 1/2 Cup Jalapeno Pepper 1/2 Cup Salsa 1 Cup Shredded Monterey Jack Cheese 2 Cups Tortilla Chips Chop the Jalapeno's as fine as possible. Crush the Tortilla Chips as finely as possible. Combine everything. Roll into small bite sized balls. Heat your oil to 400 degrees and fry in small batches. Cook until they turn golden brown. Serve these with your choice of sauce....Guacamole, Salsa, Sour Cream. ***Or mix some Sour Cream mixed with a Hot Sauce.
  20. Crab And Shrimp Cake With Spicy Chipotle Mayo: Crab And Shrimp Cakes: 1/2 lb. Crab Meat, Drained, Picked Clean Of Shell And Lightly Squeezed If Wet 1/2 lb. Cooked Bay-(Baby Shrimp) 1-(5.6-oz.) Jar Devonshire Cream-(1 Cup Plus 2 T.), At Room Temperature 12 Saltine Crackers, Finely Ground In A Food Processor Or Blender-(About 6 T.) 3 T. Finely Chopped Fresh Chives 1 T. Plus 1 Tsp. Fresh Lemon Juice Heaping 1/2 Tsp. Finely Chopped Jarred Hot Peppers-(Such As Cherry Peppers), Stems And Seeds Removed Heaping 1/2 Tsp. Cayenne Pepper About 1/2 Cup Canola Or Peanut Oil 8 Cups Loosely Packed Prewashed Baby Greens Spicy Chipotle Mayo Combine the Crab Meat, shrimp, Devonshire Cream, saltine crumbs, chives, lemon juice, hot peppers, and cayenne together in a large bowl, and mix thoroughly. Cover and refrigerate 20 minutes Remove the Crab and Shrimp mixture from the refrigerator and form the mixture into 8 equal size patties, about 3 inches round 1/2- to 3/4-inch thick. Press the cakes together firmly so they don't break apart during cooking. Pour about 1/2 cup flour on a plate and dredge the cakes in the flour to coat all sides. To cook the cakes, place 2 large nonstick skillets over high heat, add 1/4 cup oil to each skillet, and heat for 2 minutes. Place 4 cakes in each skillet and cook until golden brown on one side, about 1 1/2 minutes. Turn carefully so the cakes don't break, reduce the heat to medium, and cook 1 minute on the second side. Remove the cakes from the oil and place on paper towels to drain. Scatter the green on each of 4 plates, dividing them evenly. Place 2 crab cakes on each plate and spoon a dollop of the Spicy Chipotle Mayonnaise alongside. Serve with additional mayonnaise on the side. Spicy Chipotle Mayo: 1 Cup Mayonnaise 2 T. Fresh Lemon Juice-(Or More) 2 T. Extra Virgin Olive Oil 1/4 Cup Finely Chopped Cilantro Leaves 1-1/2 T. Pureed Canned Chipotle Peppers In Adobo 2 Tsp. Minced Garlic Or More 1 Tsp. Kosher Salt-(Or More) Put the mayonnaise in a small bowl. Use a whisk to stir in the lemon juice and Olive Oil. Add the cilantro, chipotle, garlic, and salt and stir to combine. Add more lemon juice, garlic, or salt to taste. Store Spicy Chipotle Mayo in refrigerator until ready to serve.
  21. Beer Batter Crab Fritters: 2/3 Cup All-Purpose Flour 1 Tsp. Smoked Or Sweet Paprika 1 Tsp. Kosher Salt 1/4 Tsp Freshly Ground Black Pepper 1/4 Tsp. Cayenne Pepper 1/4 Cup Minced Red Bell Pepper 2 Scallions, Finely Chopped, White And Green Parts 1/3 Cup Plus 1 T. Beer 1 Large Egg, Separated 1-1/2 Tsp. Unsalted Butter, Melted 1/2 lb. Crab Meat, Drained, Picked Clean Of Shell, And Lightly Squeezed If Wet Peanut Or Canola Oil, As Needed For Frying 4-6 Lemon Wedges In a bowl, mix together the flour, paprika, salt, pepper, and Cayenne Pepper. Add the bell pepper, scallions, beer egg yolk and butter. Using a rubber spatula, fold in the crabmeat. In another bowl, using an electric mixer, whip the egg white to soft peaks. Gently but thoroughly fold the egg white into the fritter mixture. Preheat the oven to 200 degrees F. Fill a straight-sided pot with at least 2 inches of oil and heat to 350 degrees F, checking the temperature with a frying thermometer. Drop scant tablespoons of batter into the hot oil, adding as many as fit comfortably. Fry the fitters until golden brown, puffy, and cooked through. Remove the fritters from the oil with a slotted spoon, drain on paper towels, and keep warm in the oven while you dry the remaining batter. You should get 24 to 26 small fritters.
  22. The neighbors that I told you about are moving out:) The landlord is going to get a talking to from my hubby and other nieghbors when they see her! A new lady moved in across the street..not the one next to our house..a different house. I went over to meet her and she is very nice and she is a school teacher. It has been a wonderful day:)
  23. Red Lobsters Crab Cakes: 1/2 Tsp. Garlic, Minced 1 T. Onion, Minced 1 T. Celery, Diced 2 T. Mayonnaise 1 Whole Egg 1/8 Tsp. Salt 1/8 Tsp. Black Pepper 1 Tsp. Dijon Mustard 1 Tsp. Old Bay Seasoning 1/4 Cup Bread Crumbs 1 lb. Lump Crab Meat 2 T. Oil For Sautéing In a large stainless steel bowl, combine all ingredients except crab mat and bread crumbs. Spread a thin layer of plain bread crumbs on your work surface. Form Crab Mixture into equal balls, approximately two inches in diameter. Place on crumbs. Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate. In a sauté pan, melt 2 T. of oil until hot. Gently slide in crab cakes 2 at a time. Brown crab cakes on one side for approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes. While you may be tempted to increase the amount of bread crumbs used, youll receive the best sauté results with the thin layer as described above.
  24. Crab Cakes: Which Crab To Use: Blue Crab, Phillips Brand Pasteurized Crab, and Dungeness Crab are interchangeable. Jonah Crab and Peekytoe also work well. King Crab will give a different texture. The body, leg and claw of Dungeness crab are equally good to use. Jumbo lump and the back fin of the Blue Crab make the best textured Crab Cakes. Draining And Squeezing Crab Meat: Drain the Crab Meat in a sieve. Gently squeeze the crabmeat with your hands to remove excess liquid, and at the same time feel for any bits of cartilage or shell and remove them. The challenge is to remove moisture without drying out the Crab too much. Mixing And Handling: Mix gently. Fold the Crab Meat and the dressing together with a rubber spatula as if you're folding whipped cream into a mousse. Chilling Crab Cakes: Once shaped, most Crab Cakes will be easier to handle if you chill them awhile. You can leave them right in the pan of crumbs for at least 30 minutes or for several hours or even overnight. The Crab Cakes continue to soak up crumbs if you leave them sitting in the pan, so only do this if you like a heavier crumb. You can also refrigerate the mixture first, then scoop and crumb the cakes right before cooking. Forming Crab Cakes: A 2-oz. ice cream scoop is perfect for shaping a classic 2-1/2 - 3 oz. cake. Use a scoop with a release lever. Lightly pack the scoop with the heal of your hand and release the cake directly into the pan of bread crumbs. Press the crumbs around the cake while you're shaping it into a disk. Cooking Crab Cakes: The easiest way to tell if a Crab Cake is cooked is with an instant-read thermometer. Insert the thermometer into the center of the cake and if the temperature is 155 degrees F, the Crab Cake is fully cooked. Turn the Crab Cakes only once while cooking. Flip-flopping them is likely to break them apart and they won't get a nice crust. For sautéing, a good, seasoned cast-iron pan, or a shiny stainless steel sauté pan like an All-Clad or KitchenAid, or a pan with a nonstick surface all work well.
  25. My husband looked over our fence...he said that they let the grass die in the backyard...there is no grass period back there! There are enough neighbors around here who are really ticked off! Man...I hope that landlord learns something from renting it out! Like I said..we have no idea what is going on over there now.
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