Roxy

My dad wanted to name me Roxy when I was born. They took a vote at the dinner table on what to name me..Roxy or Debra and he lost the vote. He called me Roxy anyway:) I wish he would of won the vote..Debra is a boring name to me lol

Sarah's Treats: Boil together for 1 minute: 1 cup white syrup 1 cup syrup Add: 1-1/2 cups peanut butter 8 cups cornflakes Toss all ingredients together. Spread in a greased 9x13-inch pan. Cover with miniature marshmallows and chocolate chips. Put in the oven for 3 or 4 minutes or until it is melted enough to spread. Spread the marshmallow and chips over all. Let cool...cut in squares.

This is so easy to make and I make it alot..it is really good. This only works good in an iron cast skillet only ok? Have made it in another pan before I got an iron cast skillet and it wasn't nearly as good. NEVER EVER WASH AN IRON CAST SKILLET WITH SOAP OR ALL OF YOUR RECIPES WILL TASTE LIKE SOAP. FOLLOW DIRECTIONS ON HOW TO PRE-TREAT YOUR IRON SKILLET. TO CLEAN IT..JUST WASH IT WITH HOT WATER AND WIPE WITH A PAPER TOWEL..VERY IMPORTANT! Original Ranch Roasted Potatoes: Put 1/4 cup vegetable oil in the IRON CAST SKILLET. Put the iron cast skillet in the oven and preheat the oven to 450 degrees. You want to get the skillet hot so it sizzles when you put the potatoes in the skillet. Cut baby red potatoes into FOURTHS. Put the potatoes in a gallon size Glad Food Storage Bag and add 1/4 cup vegetable oil; seal bag and toss to coat the potatoes. Add 1 packet/1 oz. Hidden Valley Seasoning & Salad Dressing Mix and toss again till the baby red potatoes are coated with seasoning and oil. Once the oven temperature has reached 450 degrees, put the potatoes in the skillet and bake for 30 to 35 minutes or until the potatoes are brown and crisp.

I made this again last night...it is really good. You can make it ahead of time and bake it when you need it for dinner. Potato Romanoff: 8 medium potatoes 2 T. butter 1 cup sour cream 4 green onions, chopped-didn't have any green onions last night so just used regular onion 1-1/2 cups shredded Cheddar Cheese Slivered garlic to taste-opt.-(I put some in) Paula Deens House Seasoning-I just sprinkled some in..didn't measure-opt. Pepper to taste Paprika Cut potatoes into halves. Boil potatoes in salted water until tender..about 30 minutes. Drain potatoes and put in a mixing bowl. Add butter, sour cream, green onions, slivered garlic, 3/4 cup shredded Cheddar Cheese, ground black pepper and Paula Deens House Seasoning and mix with mixer. Turn mixure into a buttered 1-1/2 qt. casserole. Put 1/4 cup shredded Cheddar Cheese to cover the top and sprinkle paprika over the cheese. Bake, uncovered, for at 350 degrees for 40 minutes. House Seasoning: 1 cup salt 1/4 cup pepper 1/4 cup garlic powder Stir the ingredients together. Keep the seasonin in a shaker jar near the stove for convenience.

Hope you feel better soon..thx for letting us know.

You can play for money at live tournaments. i know players who have played at them, but, I haven't. You can also play at www.play65.com for money. You do get your money. I have played there and have won money. However, if you do play there, make sure your opponet doesn't change the match points on you, etc. when you set up the match! Some players will try and do that to you, so make sure you watch that. My suggestion if you do play there..make sure you read all the rules first etc. I would not play there if you are just learning how to play. There are too many professional players that play there and you have to know what you are doing! I learned to play backgammon off a backgammon board first..then got a computer..then played alot of games before playing at that site. You have to know what you are doing if you want to win money. Always look at the pips that you have and the pips that the other player has BEFORE using the cube! I am not afraid to use the cube..but..I always look at the pips first. Some players may use the cube thinking they have the advantage and they don't think you wil take the cube and they hope you will resign so they will get the game! I have had that happen to me alot and I take the cube and I end up winning. Always study the board..take your time..if they gripe that you are taking too long...shrug it off and study the board! I always study the board and if they get impatient..that is their problem not mine! Been playing backgammon for years. There are alot of great players out there and I know some of them. I wouldn't say I am the one of the top backgammon players, but, I am far from being the worst out there lol I know of another site where you can play for fun, but, I won't suggest it to you because the opponets will leave the game on you if they are loosing. Nothing is worse than playing a 7 pt. match and having a player do that to you! The site that I suggested earlier..the players won't do that to you, not, unless they get bumped and you can always restore the match that you had with them. I will play 5 or 7 pts..hate 3 pt. matches.

THREE WOMEN, TWO YOUNGER, AND ONE SENIOR CITIZEN, WERE SITTING NAKED IN A SAUNA. SUDDENLY THERE WAS A BEEPING SOUND. THE YOUNG WOMAN PRESSED HER FOREARM AND THE BEEP STOPPED. THE OTHERS LOOKED AT HER QUESTIONINGLY. 'THAT WAS MY PAGER,' SHE SAID. I HAVE A MICROCHIP UNDER THE SKIN OF MY ARM. A FEW MINUTES LATER, A PHONE RANG. THE SECOND YOUNG WOMAN LIFTED HER PALM TO HER EAR.. WHEN SHE FINISHED, SHE EXPLAINED, 'THAT WAS MY MOBILE PHONE. I HAVE A MICROCHIP IN MY HAND.' THE OLDER WOMAN FELT VERY LOW -TECH. NOT TO BE OUT DONE, SHE DECIDED SHE HAD TO DO SOMETHING JUST AS IMPRESSIVE. SHE STEPPED OUT OF THE SAUNA AND WENT TO THE BATHROOM.. SHE RETURNED WITH A PIECE OF TOILET PAPER HANGING FROM HER REAR END. THE OTHERS RAISED THEIR EYEBROWS AND STARED AT HER. THE OLDER WOMAN FINALLY SAID..........WELL, WILL YOU LOOK AT THAT......I'M GETTING A FAX!!

Backgammon is a board game...you win if you get all your pegs off before the other player. Here is a link that explains it some. http://www.bkgm.com/rules.html

I have made Herbie's Hot Wings and they are really good..hope this helps you. They aren't hot ok? Herbie's Hot Wings: 24 chicken wings or use drummettes 1/2 cup butter, melted 1/4 cup Franks Hot Sauce 3 teaspoons vinegar 2 packages Hidden Valley Ranch mix 1/2 tsp. paprika Preheat oven to 350 degrees. Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package of dry dressing mix. Bake for 25-30 minutes or until brown. Sprinkle with paprika. Make dip from sour cream and second package of dressing mix. Haven't made these: Honey BBQ Wings: 2 cups Sweet Baby Rays BBQ Sauce or Bull's Eye BBQ Sauce 1/2 cup Honey 1 cup Flour 1 tsp. Garlic Salt or Seasoned Salt 1/2 tsp. Black Pepper 20 chicken wing AND/OR drummettes In a shallow dish, combine flour, salt, and pepper. Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture. In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm. Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 10-13 minutes or until done. Drain chicken on a paper-lined plate or brown paper bags. Immediately toss fried chicken with BBQ sauce mixture. Buffalo Wings: Vegetable Oil-(for frying) 4 T. butter 1/4 cup Crystal Louisiana Hot Sauce Dash of Ground Black Pepper Dash of Garlic Powder 1/2 cup all-purpose flour 1/4 tsp. Paprika 1/4 tsp. Cayenne Pepper 1/4 tsp. salt 10 chicken wings, cut into thirds and wing tips, discarded-(defrosted and dried if frozen) Bleu cheese dressing Celery sticks Pour 2 inches of oil into deep fryer and heat to 375 degrees. In small saucepan, melt butter over low heat. Add Hot Sauce, black pepper and garlic powder and stir until well mixed. In a gallon size zip-type bag, mix flour, paprika, cayenne pepper and salt . Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or tray. Refrigerate at least 1 hour to help set coating. Heat oven to 400 degrees. Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel and repeat with remaining wings. Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot. Serve wings with celery sticks and Bleu Cheese Dressing on the side. Buffalo Chicken Wings: 2- 1/2 lbs. chicken wing pieces 3/4 cup Frank's® REDHOT® Buffalo Wing Sauce 1. Bake wings in foil-lined pan at 500 °F on lowest oven rack for 20 to 25 minutes until crispy, turning once. 2. Toss wings in Buffalo Wing Sauce. Tip: You may substitute 1/2 cup FRANK'S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce. Boneless Wings: 1 cup flour 2 tsp. salt 1/2 tsp. black pepper ¼ tsp. Cayenne Pepper 1/4 tsp. paprika 1 egg 1 cup milk 2 chicken breast fillets 4 to 6 cups vegetable oil 1/4 cup Franks Hot Sauce-(or to taste 1 T. margarine Combine flour, salt, peppers and paprika in a medium bowl. In a small bowl, whisk together milk and eggs. Slice each chicken breast into 6 pieces. Preheat between 4 to 6 cups of vegetable oil in a deep fryer to 375 degrees. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading; then repeat the process so each piece of the chicken is coated twice. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes When the chicken is done chilling, drop each piece into the hot oil and fry for 5 to 6 minutes or until each piece has browned. As the chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20 to 30 seconds or just until the margarine is melted, then stir to combine Combine the hot sauce and margarine in a small saucepan over low heat and stir until margarine is melted and ingredients are blended When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce Pour the chicken onto a plate and serve with bleu cheese dressing and 3 inch celery stalk pieces on the side. These are not actually chicken wings. They are made from boneless chicken breast fillets. They resemble chicken wings when served. Garlicky Chicken Wings: 2 lbs. chicken wings 3 heads fresh garlic 1 cup Olive Oil 15 drops Tabasco Sauce 1 cup Grated Parmesan Cheese 1 cup Italian-Style Bread Crumbs 1 tsp. Freshly Ground Black Pepper 1 T. Olive Oil Separate garlic into individual cloves and peel each. Set aside. Preheat oven to 375 degrees. Disjoint chicken wings, removing tips. Rinse wings and pat dry. Place garlic, 1 cup Olive Oil and Tabasco Sauce in a food processor or blender container; cover and process until smooth. Pour garlic mixture into a small bowl. Combine cheese, breadcrumbs and black pepper in a shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow non-stick pan with remaining 1 T. Olive Oil; arrange wings in pan in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake for 45 minutes or until brown and crisp. Garnish as desired. Hot Wings: 2 cups all-purpose flour 1 tsp salt 1 tsp black pepper 2 tsp. Cayenne Pepper 40 to 50 chicken wings 1 bottle Franks hot sauce ¼ cup butter, melted Bleu cheese Dressing/Ranch Dressing Carrots and Celery Sticks Preheat oven to 425 degrees. Combine flour, salt, pepper and Cayenne Pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake at 425 for 35 minutes. While chicken is baking, combine melted butter and Franks Hot Sauce; set aside. When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with Bleu Cheese Dressing or Ranch Dressing and carrot and celery sticks. Mushrooms Neptune: 1-(8-oz.) pkg. Cream Cheese, softened Fresh Small Shrimp-cleaned Imitation Crab Meat or Real Crab Meat-cut in small pieces 2 Green Onions, finely chopped 1/4 cup Grated Parmesan Cheese 1 tsp. Worcestershire Sauce 1/8 tsp. Garlic Powder 1 T. Lemon Juice Dash Hot Pepper Sauce 30 Large Fresh Mushrooms, cleaned In large bowl of electric mixer, beat Cream Cheese until fluffy. Add shrimp, crab, green onions, Parmesan Cheese, Worcestershire Sauce, garlic powder, lemon juice and hot pepper sauce. Beat until fluffy. Remove stems from mushrooms (reserve for another recipe). Spoon cheese mixture into mushroom caps, filling generously. Place caps onto cookie sheet. Bake at 425 degrees for 8-10 minutes or until puffed and lightly browned. Serve immediately. Hidden Valley Pinwheels: 1 pkg. Hidden Valley Original Ranch Dressing Mix 2-(8-oz.) pkg. Cream Cheese, softened 2 green onions, minced 4-(12-in.) Flour Tortillas 1-(4-oz.) jar diced pimiento 1-(4-oz.) can diced green chiles 1-(2 2.5 oz) can sliced black olives Mix first three ingredients. Spread on tortillas. Drain Vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of Cream Cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends. Serve with spirals facing up.

This salsa is fabulous. I have tried making many salsas and this is the best in my opinion anyway:) This is the only salsa I make now. It takes awhile to make..but..it is worth it:) Make it the day before to allow flavors to mingle. If you prefer salsa that isn’t as hot… DON’T USE THE SERRANO PEPPERS. It will still be hot, but, it won’t be quite as hot. This makes a bunch of salsa…cut recipe in half if you don’t have alot of people to feed. Salsa: 6 lbs. Roma (Plum) tomatoes 1/4 lb. Roma (Plum) tomatoes, chopped-I used 6 tomatoes 3 bunches of garlic-not individual cloves 1/4 cup real lemon juice-2 lemons-I go by looks..so am just guessing on the amount of lemon juice 1-1/2 tablespoons salt 1 tablespoon cayenne pepper 1-1/2 teaspoons ground cumin Alot of green onions 12 fresh jalapeno peppers 12 fresh serrano peppers Use your food processor with the “S” blade to chop up the following. Put them in seperate bowls in the refrigerator when you get done doing each one. Chop the 6 Roma Plum tomatoes by hand. Put in the refrigerator. Green onions=I cut them into slices or use your food processor if you want Garlic-I use the food procesor-or cut them up if you want. Take 12 fresh jalapenos & the serrano peppers; cut off the stems. Take a knife and cut down the middle and remove the seeds if you want. Keeping the seeds in will make the salsa hotter….I keep the seeds in. Chop the jalapenos and the serrano peppers using the “S” blade in the food processor..just pulse it…or chope them up by hand. Squeeze the 2 lemons to make lemon juice. Bring a large pot of water to a boil. Briefly put in the 6 lbs. of tomatoes. Keep the tomatoes in the pot just until the tomatoe skins start to loosen and set color. Drain the tomatoes and put them in the food processor and cursh them using the “S” blade. Using the same pot as you used to boil the tomatoes in, mix the 6 chopped tomatoes that you chopped by hand, the 6 lbs. crushed tomatoes, juice from 2 lemons, 1-1/2 tablespoons salt, 1 tablespoon ground cayenne pepper, chopped green onions, chopped jalapeno peppers, chopped garlic and 1-1/2 teaspoons ground cumin. Bring this to a boil and continue boilng until the vegetables are soft and mixture has reached desired consistency. Remove from heat, put in container and refrigerate. **Serve with homemade Tortilla Chips or buy some. Tortilla Chips: 12 corn tortillas, cut into quarters Vegetable oil for deep frying 1 tsp. salt To fry the chips, add enough oil to come halfway up the sides of a large heavy pot or electric deep-fat fryer & heat over high heat to 360 degrees. Using a slotted spoon, transfer to paper towels to drain. Sprinkle lightly with salt to taste while still

Crockpot Little Smokies: 1 package little smokies 1 cup grape jelly 1 cup chili sauce Mix together the grape jelly and chli sauce-put in crockpot. Add little smokies..stir. Cook on low for 2 to 4 hours, stirring occasionally. Sliced meats and assorted cheeses cut in cubes on a party tray and crackers. BLT Dip: 2 cups sour cream 2 cups mayonnaise 1 lb. bacon, cooked and crumbled 1 large tomato, diced Mix sour cream and mayonnaise in a bowl. Add bacon and tomato; stir. Serve with Tortilla Chips. Guacamole: **This is really good and easy 4 avocados 2/3 cup sour cream 6 T. lemon juice or 2 fresh lemons squeezed 1/4 cup Salsa-(we like Hot Salsa) Smash up or cream avocados. Add sour cream, fresh lemon juice and hot salsa to taste. Fry flour tortilla wedges in hot oil or just buy some and don't bother frying them:) Put in plastic bag and sprinkle salt in bag. Add avocado mixture on each tortilla chip. Cover with avocado mixture on each tortilla chip. Cover with shredded Sharp Cheddar Cheese and serve. Guacamole: 2 large avocados 1 T. lemon juice 1/4 cup chopped onion 1 small tomato chopped 1/4 cup sour cream 1/2 tsp. Red Pepper Flakes Remember a cut avocado turns brown quickly when exposed to air. To help keep it green, sprinkle the avocado with lemon juice and cover with plastic wrap. Slice avocados in half lengthwise; remove pits. Scoop out pulp with a spoon into a small bowl. Mash with a fork until smooth. Add lemon juice, onion, tomato, and salt into a bowl; mix well. Add sour cream, red pepper flakes and cilantro to bowl; mix well. Spoon guacamole into a serving bowl. Serve with tortilla chips or quesadillas.

Shrimp Bacon Bites: Adjust amounts to how many people you are feeding. Frozen bacon is much easier to cut. Freeze the bacon and cut the bacon up in slices when bacon is frozen. Cut the bacon crosswise according to how big the shrimp are. You want the bacon to go totally around the top part of the shrimp. Put the cut up bacon slices in a plastic bag and refrigerate to thaw till needed. 2 lbs. fresh shrimp Garlic, slivered-4 bunches-not individual cloves 2 glass jars of Homemade Chili Sauce 2 pkgs. bacon 2 pkgs. Malibu Seasoning or Shrimp Seasoning. Many hours before you need the appetizer, put the shrimp in a large bowl, sprinkle 2 pkgs. of Malibu Seasoning or Shrimp Seasoning over the shrimp, add slivered garlic; pour the 2 jars of Homemade Chili Sauce over the shrimp; stir shrimp mixture gently to combine; refrigerate in a covered container. Next- Put the cut-up bacon in a skillet and cook bacon just until the bacon is LIMP..DON'T COOK THE BACON THOUROUGHLY. Drain grease, put a paper towel on a plate and put the bacon on the plate; pat bacon with a paper towel. Next-Take the shrimp mixture out of the refrigerator and wrap each shrimp with one piece of cut up bacon and secure shrimp with a toothpick. Pour the left over chili sauce mixture over the bacon shrimp and refrigerate it in a covered container for several hours. The longer the shrimp marinates in the refrigerator, the better it is. A few minutes before you need the shrimp bacon appetizer, set oven to broil and put the bacon shrimp on the bottom of broiling pan-take the grid thing off, use the bottom part of the broiling pan. Broil the bacon shrimp mixture-2 to 3 inches from heat until the bacon is done the way you like it. ** You can also bake the shrimp bacon bites at 550 degrees for less than 10 minutes. Keep an eye on it. You don’t want the shrimp to get tough. Red Lobster Crab Stuffed Mushrooms: 1 lb. fresh mushrooms, approximately 35-40 1/4 cup celery, finely chopped 2 T. onion, finely chopped 2 T. red bell pepper, finely chopped 1/2 lb. crab claw meat 2 cups oyster crackers, crushed 1/2 cup Shredded Cheddar Cheese 1/4 tsp. Garlic Powder 1/2 tsp. Old Bay Seasoning 1/4 tsp. Ground Black Pepper 1/4 tsp. salt 1 egg 1/2 cup water 6 White Cheddar Cheese Slices Preheat oven to 400 degrees. Sauté celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sautéed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Yields 6 servings. Tip: You can use a pastry bag with a large tip to fill the mushrooms. Hot Wings: 2 cups all-purpose flour 1 tsp salt 1 tsp black pepper 2 tsps, cayenne pepper 40 to 50 chicken wings 1 bottle Frank’s hot sauce ¼ cup butter, melted Bleu Cheese Dressing Carrot and Celery sticks Preheat oven to 425. Combine flour, salt, pepper and cayenne pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake at 425 for 35 minutes. While chicken is baking, combine melted butter and Frank’s hot sauce; set aside. When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with bleu cheese dressing and carrot and celery sticks. ***Heard the chicken wings were good. Ancho Spinach Dip: 1 Box-(10-oz.s) Frozen Chopped Spinach, Thawed 2 Cups Sour Cream 1 pkg.-(8-oz.) Cream Cheese, Softened 2 Cups Shredded Monterey Jack Cheese 3 T. Durkee Ethnic Creations Ancho Seasoning Chopped Garlic 1 Can Water Chestnuts, Drained Chopped Artichoke Hearts Onion, Finely Chopped Freshly Ground Pepper To Taste Preheat oven to 325 degrees. Drain spinach well and squeeze out as much liquid as possible. Combine Spinach, Sour Cream, Cream Cheese, Shredded Monterey Jack Cheese, Durkee Ethnic Creations Ancho Seasoning, Chopped Garlic, Water Chestnuts, Chopped Artichoke Hearts, Chopped Onion and Ground Pepper in a medium bowl until well mixed. Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, Tortilla Chips or vegetables. Seafood Nachos: **See note at bottom*** Large Tortilla Chips Louis Kemp Crab Delights Louis Kemp Lobster Delights 1 pkg. frozen shrimp, thawed-(I like fresh baby shrimp) Shredded Monterey Jack Cheese Spread Tortilla Chips on 10-in. waxed paper-lined paper plate. Layer the crab, lobster and shrimp over the Tortilla Chips. Sprinkle the Shredded Monterey Jack Cheese on top. Microwave at medium heat until cheese is melted-approximately 1-1/2 to 2 minutes. Serve with salsa or guacomole. ****I prefer to bake these in the oven. Summer Sausage sliced up, different kinds of cheese cubed on a party tray and different kinds of lunch meat would be good. BLT Dip: 2 cups sour cream 2 cups mayonnaise 1 lb. bacon, cooked and crumbled 1 large tomato, diced Mix sour cream and mayonnaise in a bowl. Add bacon and tomato; stir. Serve with potato chips or chips of your choice. Seven Layer Taco Dip: 1-(8-oz.) pkg. Cream Cheese, softened 1-(8-oz.) container Sour Cream `-(8-oz.) jar Taco Sauce 1 cup diced tomato 1 cup diced onion 1 cup diced green pepper 1 cup Shredded Cheddar Cheese Black olives – optional Tortilla chips First layer: Whip together the Cream Cheese and sour cream until creamy. Spread in a pie or pizza pan. Second layer: Spread taco sauce over Cream Cheese mixture. Third layer: Spread diced vegetables over all. Fourth layer: Cover with cheese and olives Chill and serve with Taco Chips, etc. Hope these help someone. I have tons of recipes...so if you need something else..let me know.

Will go post recipes in the recipe forum that I would make if I was having a superbowl party ok? It may take me some time to get them posted. Sorry I started a new thread for this...didn't want you to miss it. Hope the recipes I post..will appeal to you.

I didn't mean to sound rude when I asked who nominated me ok? I was just in shock..then started laughing because I have no idea what the winners do if they win it:) Let me know what kind of recipe you want to make...and I will suggest some. Not sure if you want appetizers..dips or what. I have a great dip recipe that you can make ahead and put in the crockpot..but..have alot of other dip recipes that you can make ahead of time and just stick in the oven also. Just let me know and I will do my best to come up with something for you.

Aww thank you:) There are so many nice people on this board..I just wish I could meet you all:)

I don't remember if I have posted this before or not..please excuse me if I have. I play backgammon at this site...http://www.safeharborgames.net/. This site has other games too. I play at The Cove under the name BeerDice. I came up with that name, because it seemed when I have a beer when playing, I seem to get more doubles:) and I love to get doubles:) Tournament Room 10 is great to play backgammon at also. If I am going to play there though..I will play there on weekends, because if I happen to be winning by some chance..it gets too late to make dinner. I had to laugh last night-I was playing at The Cove and got grumpy players. The first player accused me of having a dice program and I told them I had no dice program! I beat them 5-0 and the second player I played...told me if I wouldn't of been so greedy, that I would of won that game. I had set the match to 5 pts. so the match was far from over..it was only the first game. I won that match too:) and better yet..made them eat their words:) I am not afraid to use the cube. Well anyway..check that site out if you get bored. You have to register to play. I would love to play any of you in backgammon if you join:)

THANK YOU SO MUCH:) HUGGSSSS

Thx for taking care of it:) I have no idea on what the winners do anyway lol Laughing at myself:) Thx to anyone who nominated for me though and who voted for me. Like I said..if you have a contest for Husker Recipe Queen...I would want to win that one lol I am busy around here..with cooking stuff...cleaning-I hate a messy house:) I exercise alot and busy working on my cookbook plus more stuff. I am so excited..I will be getting a new computer soon) the one I have..is the pitts big time. Sad thing is..I will lose all the pictures of my recipes.

Casa Ole Sauce: 4 Avocados 1-((16 oz.) container Sour Cream 1 can Rotel Tomatoes 1 T. Garlic Powder 1-(4 oz.) can Green Chili Peppers 2 tsp. Salt 1 tsp. Lemon juice 3-oz. pkg. Cream Cheese, softened Whip ingredients until smooth. Serve with Tortilla Chips.

Who in the world nominated me to be in that contest thing? I went to vote for a friend and here I saw my name on there lol I about fell off my computer chair, I was laughing so hard:) I appreciate it..but..I don't want to be nominated for anything except unless you put recipe queen for the huskers on there. Please take my name off any nominations:)

Chicken Bites: Boneless chicken breasts, cut in bite size pieces Bacon, cut in thirds 1 cup Brown Sugar and 3 T. Chile Powder mixed together Toothpicks Wrap each bacon piece around each chicken chunk and roll them in brown sugar mixture. Bake on ungreased cookie sheet for aprox. 15 minutes or until chicken is done and bacon is crisp. Remove to serving platter and put a toothpick into each one.

Thx TO Bull for saying I post great recipes:) it is much appreciated:) I haven't tried all the recipes that I have posted. I just post recipes that sound good to me and hopefully to the members on this board also. I would love to have a tailgate party at my house and have you all over to watch it. It would be great meeting all of you:) and it would be fun:) I love to cook and I would make dips and stuff..and of course..beer would be in order also lol However...anyone who got drunk would not leave my house if they had to drive:) They would have to have a designated driver. I would sit on them if I had to:) to keep them from driving drunk. Go Big Red:)

Baked Bean Dip: 1-(8-oz.) pkg. Cream Cheese, softened 1/2 of large carton sour cream 1 can Refred Beans 2 T. Taco Spice 2 T. Jalapenos, chopped 1/4 cup onion, chopped 6 dashes Tabasco Sauce 2-1/2 cups. Cheddar Cheese, shredded and divided Fritos & Tortilla Chips Combine all ingredients except 1/2 cup of the Shredded Cheddar Cheese. Spread into an 8x8x2-in. pan. Sprinkle remaining cheese over the top. Bake at 350 degrees for 30 minutes. Serve with large Fritos and Tortilla Chips. *Sometimes I put sliced Jalapenos, sliced black olives, green onions & tomatoes before baking.

Cheese-Filled Mushrooms: 1-1/2 lbs. white mushrooms 1 Shredded Cheddar Cheese 1 cup Shredded Mozzarella Cheese 1 cup Shredded Parmesan Cheese 3/4 cup mayonnaise Crumbled cooked bacon, to taste Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set asude. If desired, line cookie sheet with aluminum foil to save on cleanup. Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushrooms; set aside. MIx together cheeses, mayonnaise and bacon. Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.

California Party Spread: 1-(14-oz.) can artichoke hearts, drained and chopped 1-(8-oz.) pkg. Cream Cheese, softened 1 cup mayonnaise 1 cup grated Parmesan Cheese 3/4 cup chopped tomatoes 1 medium Jalapeno Pepper, seeded and minced or 3 if you like it more hot 1 tsp. dried dill weed or lemon dill weed (I use lemon dill) Town House Crackers Preheat oven to 325 degrees. Combine all ingredients except crackers in medium bowl. Place in shallow baking dish. Bake 35 to 45 minutes or until heated through and lightly browned. Serve with TownHouse Crackers.