Roxy

Jalapeno Pepper Dip: 2-(8-oz.) pkg. Cream Cheese, softened 1 cup mayonnaise 1 cup Shredded Mexican Cheese Blend 1-(4-oz.) can Diced Green Chiles, drained 1-(4-oz.) can Diced Jalapeno Peppers, drained 1/2 cup Grated Parmesan Cheese 1 cup Seasoned Panko Bread Crumbs Stir together Cream Cheese and mayonnaise,shredded Mexican Cheese,and Parmensan Cheese in a large bowl until smooth. Stir in Green Chiles and the Jalapeno Peppers. Pour mixture into an oven safe serving dish.Then top with Panko Bread Crumbs. Bake at 350 degrees for about 30 minutes or until thoroughly heated.

Crab Stuffed Chicken Breasts: 4 TBSP Butter 1/4 cup All Purpose Flour 1 cup Chicken Broth 3/4 cup Milk 1/2 cup Onion (chopped) 1 cup Crab meat or Crab Flavored Pollock (you can also use shrimp) (or omit the seafood altogether) 1 can Mushrooms (Pieces and stems) (optional) 1/3 cup Crackers (Salted; about 10) 2 TBSP Parsley 1/2 tsp Salt 1/4 tsp Pepper 4 Chicken Breasts (Boneless, skinless) 4 oz. Swiss Cheese (4 slices, or shredded) (about 1/2 cup or so) 1/2 tsp Paprika In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes, then set aside. In a skillet, sauté onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. Flatten chicken (with a rolling pin) to 1/4 inch thickness. Divide crab mixture into 4 portions, and spoon on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-inch square baking dish. Top with remaining white sauce. Cover and bake at 350 degrees for 45 to 60 minutes or until chicken juices run clear. Uncover and sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve alongside rice.

I really like making this. I made it last night and it was so tender, that we didn't need a knife to cut it. The secret to making a tender beef roast or pork roast, is to cook it at 230 degrees all day. I put the roast in probably around 8 a.m. and we ate at 8 p.m. or so. We could of had it earlier..but, we were watching a football game. I knew that by baking it at 230 degrees, it wasn't going to hurt it any. I have a roasting pan that has a removable rack, but, I keep the rack in it when I make this. I poured some water in the bottom of the roasting pan. Sliced up some onions and put some garlic in the roasting pan to give the broth some flavor. I rubbed the top of the pork roast with some Olive Oil and seasoned it with Garlic Salt and Pepper. I put some onions and garlic on the roast. I used 1 pkg. of Onion Soup Mix and rubbed that in real good over the pork roast. Onion and Mushroom Soup Mix would be good to use too. If I would of had some sliced carrots and sliced fresh mushrooms, I would of put that in the bottom of the roasting pan, but, didn't have any. If I am making mashed potatoes, I don't put potatoes in it because it makes the mashed potatoes brown. I cook the potatoes seperately when I make mashed potatoes when making a roast. This gravy recipe is the only recipe I will use when making broth gravy, it is delicious! Strain the broth to get out the garlic and onions. Broth Gravy: **Double it if you need more gravy, but, this makes quite a bit. 1/2 cup butter 1/2 cup flour 4 cups degreased pork broth from the roasting pan 1/3 cup Heavy Cream Salt and Pepper to taste Making the Roux: Cut 1/2 cup-(8-T.) of butter into chunks and add it a medium-size heavy saucepan. On low to medium low temperature, melt the butter until it is foamy. Add 1/2 cup of flour to the pan. Start whisking the flour until well blended. Keep whisking and cooking over very low heat until it smells like a pie is cooking in the oven. That means that he flour is cooked and gravy will not end up having a "pasty" flavor to it. This could take anywhere from 8-12 minutes to get cooked. At about 12 minutes, add 1/3 cup Half-and-Half. This adds a rich flavor and texture to the gravy. ***I didn't have Half-and-Half, so I used milk. I go by looks when making gravy, so add more if you need to. Keep whisking! Within 2 minutes of adding the Half-and-Half, the gravy is perfect! Add salt and pepper and Kitchen Bouqet to gravy. *

http://www.mccormick.com/Holidays/Gameday2010.aspx

Thank you for this recipe:) I love trying new recipes:) hugggssss

Potato Soup: 1-1/2 cans Chicken Broth 1/2 cup water 8 tsp. Oregano 1/8 tsp. Parsley 5 T. Butter, melted 5 T. Flour 1/2 tsp. Salt 2 cups Half and Half 1/2 tsp. Pepper 4 cups potatoes, cubed, peeled Chopped Onion Cooked Bacon Grated Cheddar Cheese In a large pan, mix broth, water, oregano, and parsley. Bring to a boil, then simmer 5 minutes. Add melted butter. Stir in flour a tablespoon at a time until incorporated. Add salt and pepper, and Half and Half; cook until bubbly. Add potatoes and 6 slices of diced bacon and cook until done over low heat, stirring occasionally. If you cook too fast, the soup will burn before the potatoes are cooked. Garnish with minced onion, crisp bacon pieces, and Grated Cheddar Cheese.

Potato Cheese Soup: 3 lb. red potatoes 1/4 cup margarine, melted 1/4 cup flour 8 cups Half and Half 1 (16 oz.) block Velveeta cheese, melted White pepper, to taste Garlic powder, to taste 1 tsp. Hot Pepper Sauce 1/2 lb. bacon, fried crisply 1 cup Shredded Cheddar Cheese Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Top with chopped chives and parsley-opt. Place soup into individual serving bowls and top with crumbled bacon and Shredded Cheddar Cheese.

Black Angus Baked Potato Soup: 4 large baking potatoes 2/3 cup butter 2/3 cup flour 6 cups milk 1 tablespoon salt 1/2 teaspoon Black Pepper 1/2 teaspoon White Pepper 4 green onions, chopped and divided 12 slices bacon, cooked and crumbled 2 cups Shredded Medium Cheddar Cheese 2 cups Sour Cream Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside. In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency. Serve topped with dollop of sour cream, green onions, bacon and cheese.

Ham and Potato Soup: 3-1/2 cups diced potatoes-(peel them if you want..don't have to) 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup-(or more) diced cooked ham 3-1/4 cups chicken broth 2 T. chicken bouillon granules-(can omit them since chicken broth is added) 1/2 tsp. salt, or to taste 1 tsp. Ground White or Black Pepper-(or to taste) 5 T. butter 5 T. flour 2 cups milk Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve in a soup bowl with Shredded Cheese on top and crackers.

Potato Soup: 5 lbs red potatoes 2-3 cans chicken broth 1 can Cream of Onion Soup 1 can Cream of Celery Soup 1 block Shredded Pepper Jack Cheese 1 stick butter 8-oz. container Sour Cream 1 Pint Half and Half Peel and dice red potatoes; boil in chicken broth Once the red potatoes are tender, add Cream of Onion and Celery soup; slowly folding in until well blended. Add Sour Cream and Half and Half. Add Shredded Pepper Jack Cheese real slow or it will clump. Add butter; stil till melted through. ***I would add some chopped onion and some chopped garlic to this. **I would add additional Shredded Pepper Jack Cheese on top of soup bowl and some crumbled bacon on top.

Cowboy Stew: 6 slices bacon 1/2 cup chopped green pepper 1 clove garlic, crushed 1-1/2 lbs. hamburger 2 cans tomatoes 1 tsp. salt 1 T. chili powder 1 can whole kernel corn, drain 1 can kidney beans, undrained-(I would use Chili Beans) 2 cups cubed potatoes 1 cup sliced onion 1/4 tsp. pepper **I would add some Sliced Jalapenos to it Cook bacon until crisp, drain on a paper towel. Saute in bacon grease until tender- the onion and green pepper. Add hamburger and brown. Simmer 30 minutes with tomatoes, salt, pepper and chili powder. Add remaining vegetables and simmer 15 minutes. Sprinkle bacon over each serving Top soup bowl with Shredded Cheddar Cheese-opt. and crackers.

Ham and Potato Soup: 3-1/2 cups diced potatoes-(peel them if you want..don't have to) 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup-(or more) diced cooked ham 3-1/4 cups chicken broth 2 T. chicken bouillon granuleS0(CAN OMIT SINCE IT HAS CHICKEN BROTH-OPT.) 1/2 tsp. salt, or to taste 1 tsp. Ground White or Black Pepper-(or to taste) 5 T. butter 5 T. flour 2 cups milk Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve in soup bowl with Shredded Cheese on top and crackers.

Some things you just can't explain. A farmer is sitting in the neighborhood bar getting soused. A man comes in and asks the farmer, "Hey, why are you sitting here on this beautiful day getting drunk?" Farmer: Some things you just can't explain. Man: So what happened that's so horrible? Farmer: Well, today I was sitting by my cow milking her. Just as I got the bucket bout full, she took her left leg and kicked over the bucket. Man: Ok, but that's not so bad. Farmer: Some things you just can't explain. Man: So what happened then? Farmer: I took her left leg and tied it to the post on the left. Man: And then? Farmer: Well, I sat back down and continued to milk her. Just as I got the bucket about full, she took her right leg and kicked over the bucket. Man: Again? Farmer: Some things you just can't explain. Man: So, what did you do then? Farmer: I took her right leg this time and tied it to the post on the right. Man: And then? Farmer: Well, I sat back down and began milking her again. Just as I got the bucket about full, the stupid cow knocked over the bucket with her tail. Man: Hmmm... Farmer: Some things you just can't explain. Man: So, what did you do? Farmer: Well, I didn't have any more rope, so I took off my belt and tied her tail to the rafter. In that moment, my pants fell down and my wife walked in..... Some things you just can't explain.

We saw Stevie in concert..great concert. She is one of my favoite singers also. http://www.youtube.com/watch?v=Ijq-TKQbVnQ

I had my mind made up that I was going to get it right yet lol My music tastes vary from Rolling Stones, Matchbox Twenty to the Eagles to Celine Dion:) Am allergic to rap though..hate it:) Have seen all the above groups play except Celine so far:) Great Concerts:)

Well..hope this works this time...bare with me please http://www.youtube.com/watch?v=v1B-dsOtcps

Thanks for all the help..got my attachments deleted and finally got the video to come up.

Hmm..will try again http://www.youtube.com/watch?v=8KQCqBDCbIA

Since the huskerboard had been redone...I can't get youtube videos to work. Also..my attachments must be full so can someone please tell me how to delete attachments and how to post videos now?

Never Mind

Brunswick Stew: A friend of mine made this..haven't made it. ***Used shredded smoked pulled pork and a rotisserie chicken-(saves time) 6 cups water 2/3 pounds ground beef 1-1/2 pounds onions, diced (about 4 cups) 3/4 pounds smoked pulled pork (or 1 lb. ground pork, see note) 1 28-ounce can crushed tomatoes 2 14-ounce cans diced tomatoes in juice 3/4 cup ketchup 1 tablespoon of yellow mustard 1/4 cup Worcestershire Sauce 3/4 teaspoons hot sauce 1-1/2 teaspoons salt 1 teaspoon ground black pepper 2 tablespoons granulated sugar 1/4 cup barbecue spice 2 15-ounce cans cream-style corn Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Remove chicken and pour stock into a bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock. In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat. Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour. Stir occasionally, adding stock if needed. Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.

Ham and Bean Soup: 1 lb. dried navy beans 3 quarts water 1 ham bone 1/2 cup chopped green pepper 1 cup chopped celery 2 cups baking potatoes, peeled and diced 1 medium onion , chopped 3 carrots, peeled and chopped 1/4 tsp. pepper 1 cup V-8 tomato juice 2-3 cups additional ham, diced Simmer beans in water with ham bone for 2 hours. Leave ham bone in till soup is done. Add other ingredients and simmer 2 hours longer until beans are tender and soup is thick. About 30 minutes before soup is done, add a few cups of diced ham.

Chicken Wings: 2-1/2 lbs. Chicken Wing Portions 1/3 cup Butter 1 cup bottled Hot Pepper Sauce 1/4 tsp. Ground Cumin 1/2 tsp. Garlic Powder 1/4 tsp Chili Powder 1 bottle Bleu Cheese Dressing or Hidden Valley Ranch Dressing Oil for deep frying Preheat deep fryer to 375 degrees. Cook chicken wing pieces in batches for 10 minutes or until crispy and juices run clear. In the meantime, combine butter, cumin, chili powder, and garlic powder in a glass bowl. Microwave until butter is melted. Next, add hot sauce and stir. After all chicken is cooked, move the pieces to a large skillet. Cover with hot sauce mixture, coating all pieces well. Cook over medium heat until sauce thickens. Serve with dressing.

WHAT HAPPENS WHEN GRANDMA LEARNS TO E-MAIL Dear Kids, I am very happy in the new residence you have put me in. This week we actually got to go outside for an hour. I haven't been feeling very good this week - the friend I shared a room with died yesterday. I am coping pretty well with my sorrows. It's been six months since you've visited me last, I guess you're all pretty busy. It's OK, I've learned to use the Internet to pass the time. And the computer in the rec room has a pretty decent web cam. So you can remember what I look like, look below. I have attached a recent picture of myself. You all take care, and write to me soon. With all of my heart. Love, Grandma

Snickernoodle Cookie Recipe: 1 cup Blue Bonnet margarine 1-1/2 cups sugar 2 eggs 2-3/4 cups sifted flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 to 1/2 tsp. salt 4 T. sugar 4 tsp.s cinnamon Preheat oven to 375 degrees. Mix 4 T. sugar and 4 tsp.s cinnamon in a small bowl. Soften margarine in the microwave. Mix together margarine, sugar and eggs. Sift together flour, cream of tartar, baking soda and salt; stir into shortening mixture-(I use mixer on medium low setting). Chill dough, if soft, in the refrigerator if necassary. Roll in balls the size of a small walnut and roll in the cinnamon sugar mixture. Spray cookie sheets with Crisco Butter No-Stick Cooking Spray or lighty butter cookie sheets or put parchment paper on the cookie sheets. Bake in preheated oven at 375 degrees for 8 minutes. Let cool on cookie sheets; layer cookies in container and layer the cookies with waxed paper.