Roxy

Muffeletta: Combine the following: 1 T. lemon juice 3 T. tarragon vinegar 3 to 4 cloves garlic, minced 2 tsp. parsley-(dried) 2 tsp. oregano-(dried) 1/2 tsp. black pepper Whisk in 1/2 cup Olive Oil. Set aside. Mix - (2 T. mayonnaise plus 2 T. yellow mustard plus 2 T. above mixture; mix together in a separate small bowl. 1 long loaf Italian or French Bread – slice horizontally 1/2 lb. sliced turkey 1/2 lb. sliced ham 1/4 lb. sliced salami or pepperoni 1/2 lb. sliced or shredded cheeses – pick 2 (Mozzarella, Provolone, Pepper Jack, American) Sliced black olives, drained Roasted red peppers, drained & blotted and sliced Chopped onion Shredded lettuce Tomatoes Slice bread (scoop out a bit of bread on one side) & brush one side with top mixture, the other side with the mayonnaise mixture. Layer ingredients & wrap tightly with saran wrap & then aluminum foil. Place in fridge a good 24 hours before slicing. Electric knife works best. * Sliced Jalapenos and/or Pepper Rings are great on this as well.

I haven't made this, I heard it was really good. I would sprinkle some seasoning on the shrimp though, like Malibu or Shrimp Seasoning. Shrimp Scampi: First of all, I remove all shell, except tails from raw shrimp...rinse, pat dry, set aside. **Or buy fresh shrimp Chop fresh parsley Chop 4 cloves garlic or to taste Melt one stick of butter and about 1/4 cup Olive Oil Add raw shrimp to the butter/evoo and cook till shrimp "pinks up" - remove to platter using slotted spoon. To the butter/evoo that is left in the pan, stir in your garlic and parsley and juice of 1/2 lemon. DO NOT BROWN the garlic......just want to heat it up a bit to release flavor. Pour garlic/butter/parsley mixture over the cooked shrimp on the platter and toss gently to coat all shrimp. Serve over pasta or couscous. Also.......make sure to have some nice crusty bread to "clean your plate" with

Super Easy Crockpot "Pepperoncini Beef": 3-4 lb roast (anything on sale) Several cloves of garlic (to your liking) 1 jar Pepperoncinies (usually found in the pickle asile at the grocery store) Provalone Cheese Slice garlic cloves into thirds lengthwise, make slits in the roast and insert garlic all over roast (depending on how much garlic you like) put roast into crockpot and pour pepperoncinis and liquid over roast, cook on low 6-8 hrs or until falling apart. Serve on hoagie rolls with provolone or mozzerella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches. You can add sliced onions to it when you cook it. Then toast sub buns, mix horseradish root with Sour Cream, spread it on the buns, top with the meat, pepperoncinis, and a couple of mushed up garlic cloves. Top with Provolone Cheese, and stick it under the broiler until the cheese melts.

Slow-cooker Sloppy Joes: 1 1/2 pounds lean ground beef 1 (16-oz.) package ground pork sausage 1 small onion, chopped 1/2 medium-size green bell pepper, chopped 1 (8-oz.) can tomato sauce 1/2 cup water 1/2 cup ketchup 1/4 cup firmly packed brown sugar 2 tablespoons cider vinegar 2 tablespoons yellow mustard 1 tablespoon chili powder 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/4 cup all-purpose flour 8 hamburger buns, toasted 1. Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well. 2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns. Cooktop Method: Proceed with recipe as directed in Step 1, returning drained beef mixture to Dutch oven. Stir in tomato sauce and next 8 ingredients, omitting flour. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally. Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave. **I haven't made this..found this recipe and gave it to a friend. She made it and liked it.

Cheesy Twice Bakes: 6 large potatoes 1-(8-oz.) pkg. Cream Cheese, softened 1 stick butter, softened 1/2 cup Shredded Cheddar or Pepper Jack Cheese Salt and Pepper to taste Green onion or scallions, sliced 1/4 cup. shredded Cheddar Cheese or Pepper Jack Cheese Wash and bake potatoes. Slice in half (reserve skins), scoop out insides and mix together Cream Cheese, butter, Cheddar Cheese or Pepper Jack Cheese, salt and pepper. Stuff mixture back into potato skins, top with remaining cheese and green onions. Bake at 400 degrees for 20 minutes.

Grease baking dish, layer fish filets in dish, crumble Ritz Butter Flavored Crackers over filets, dot with butter, bake until done. **I would season the fish with Garlic Salt or Seasoned Salt and some Black Pepper or use House Seasoning.

Crockpot Cube/Salisbury Steak w/Gravy: 6 to 8 cube steaks Flour Salt & pepper Garlic Powder Spicy Montreal Steak Seasoning Olive Oil 2 envelopes Brown Gravy 1 envelope Mushroom/Onion Gravy 3 cups water 2 tsp. Worcestershire Sauce Sliced sweet onion Sprinkle the cube steaks with salt, pepper, garlic powder & Montreal Seasoning, dredge in flour & brown on both sides with olive oil in med. high skillet. Mix gravy packets with water and layer the ingredients in crockpot. Cook on low for about 5 hours. Great with mashed OR smashed potatoes! ****I would add some minced garlic.

Crockpot Italian Chicken: 4 boneless skinless chicken breasts 1 envelope Good Seasons Italian Dressing Mix 1/2 cup water 1-(8-oz.) pkg. Cream Cheese, softened 1 can Cream of Chicken Soup 1-(4-oz.) can mushroom pieces and stems, drained ***I would use fresh sliced mushrooms Wash chicken breasts, season with salt or Seasoned Salt and pepper. Place chicken breasts in bottom of crockpot. Combine Salad Dressing Mix and water. Pour over chicken breasts and cook on low for 3 hours. Mix soup, Cream Cheese and mushrooms. Pour over chicken and cook 1 more hour or until chicken is done. Serve over rice, pasta or mashed potatoes.

Crockpot Chicken Gravy & Stuffing: Paula Deen's House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Stir the ingredients together. Keep the seasoning in a shaker by the stove for convenience. 4 boneless chicken breasts 4 slices Swiss or Pepper Jack Cheese (or use 2 of each) or whatever you want 1 can cream of chicken soup 1 can cream of mushroom or celery soup 1 cup chicken broth 1/4 cup milk Sliced fresh mushrooms Cut up celery Onions and Garlic, chopped 1/2 cup melted butter Stove Top Stuffing Paula Deen's House Seasoning-I keep it in a jar for convenience..i use it alot Coarse Ground Black Pepper Season chicken breasts with Paula Deen's House Seasoning and Coarse Ground Black Pepper. Place chicken breasts in crockpot. Put slices of cheese of your choice over the chicken breasts. Put onions and garlic on and around the chicken. Combine cream of chicken soup & cream of mushroom or celery soup & milk and cover with chicken with soup mixture. Add some cut up celery and some sliced fresh mushrooms to stuffing mix & put on top of chicken. Add rest of celery & mushrooms around the chicken. Drizzle melted butter over top of chicken. Cook on low for 6-8 hours. DO NOT STIR.

I will give you the ingredients I use to make this. I eyeball alot when I cook so use how many ingredients and cans to make it to your preferance. This chili is the only one I will make..it is delicious. Crockpot Chili: Hamburger Farmer John's Hot Sausage Onions, Diced Garlic, Minced Chili Powder & Garlic Powder Ground Black Pepper Green Chilies In A Can-Cut Up Crushed Tomatoes-In A Can-some cans have the green chiles already in them Whole Peeled Tomatoes In A Can Chili Beans Sliced Fresh Mushrooms Celery, Cut In Chunks Green Pepper, Cut Up Farmer John Hot Links, sliced Garlic Powder Garlic Salt Emeril's Essence Cook hamburger and hot sausage in a skillet; drain. Put hamburger, hot sausage, and the rest of the ingredients in a crockpot; stir to combine ingredients; cook on low for 8 to 10 hours. Add Jalapeno or Cheddar Cheese on top of chili along with crushed saltine crackers when you put chili in serving bowl.

I prefer to bake the roast beef..however...this is the best crockpot roast recipe that I have made. Crockpot Roast Beef: Chuck Roast 1 pkg. Dried Brown Gravy Mix 1 pkg. Dried Italian Salad Dressing Mix 1 pkg. Hidden Valley Dressing Mix Sliced Fresh Mushrooms Onions, cut up Garlic, cut up Baby Carrots Potatoes-cut in half-(use how many to feed your family) House Seasoning Christopher Ranch Garlic In A Jar-opt.-I know Albertson's sells this 1 cup water Put sliced mushrooms, baby carrots, garlic, onions and potatoes in bottom of crockpot. Flour roast, sprinkle with House Seasoning and LIGHTLY BROWN in Olive Oil in large skillet. Mix the Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix in a bowl. Cover the roast with Christopher Ranch Garlic In A Jar-(if using) and the gravy and dressing mixes that have been mixed together. Put roast on top of vegetables. Pour water around the roast. Cook on low for 7-9 hours. ***I prefer to make the potatoes seperately when making mashed potatoes. The potatoes don't get brown that way. Degrease broth if using broth from the crockpot. Sometimes I do and sometimes I don't. To make the gravy: 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. Slowly add 1/2 cup flour and mix with a whisk until smooth. Add 4 cups beef broth-use more or less broth till it is at the consistency you want the gravy to be. Keep whisking vigorously until all the stock is absorbed. At about 12 minutes, add 1/3 cup Half-and-Half-(or more- until gravy is at the consistency you want it to be); whisk some more till gravy is smooth. The half and half adds a rich flavor and texture to the final gravy. Add salt and pepper to taste to the gravy and some kitchen bouquet if you need to. This is the best way to make make mashed potatoes in my opinion anyway: Drain potatoes; add butter and Whipping Cream to the potatoes till it is at the consistency you want it to be. You will find the Whipping Cream next to the milk at the grocery store. It makes the pototoes so much better than using milk for mashed potatoes. Sprinkle some salt and pepper to taste; stir again. **NOTE-I haven't used the garlic in a jar on this before-I have just used the Dry Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix-mixed all up in a bowl. However..I really like the garlic in the jar and will use it and the Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix in a bowl if I do decide to make it in the crockpot when I don't have time to bake it in the oven if I am not at home. Paula Deen's House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Stir the ingredients together. Keep the seasoning in a shaker by the stove for convenience.

We really like it..hope you do too. Like I said..adjust ingredients to how many people you have to feed, and time if you use alot of spareribs, etc.

Crockpot Spareribs: Put sliced onions and garlic to taste in bottom of the crockpot. Peel and cut Russet potatoes in half. Mix a large can of sauerkraut with 1/2 cup brown sugar-the brown sugar makes it really good:) I questioned it..but..added it and I am glad I did Put potatoes on top of onions and garlic, then put ribs in, sprinkle the ribs with Paula’s House Seasoning & cover the ribs with sauerkraut mixture. Cover and cook on low for 7—8 hours. Use how many ingredients you need to feed your family. Paula Deen's House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Stir the ingredients together. Keep the seasoning in a shaker by the stove for convenience.

Enchilada Sauce: 1-15- oz. can tomato sauce 1/2 tsp. garlic, crushed 1/4 tsp. basil 1 tsp. paprika 1/4 tsp. cumin 1 tsp. cilantro 1 tsp. cayenne pepper 2 tsp. hot chili powder few dashes black pepper 2 cups chicken broth Heat to a boil, simmer 20 minutes.

Chili Chicken Enchiladas: 1/4 cup chopped onion 2 garlic cloves, minced 1 tablespoon butter 2 tablespoons all-purpose flour 1 cup chicken broth 1 can (4 ounces) chopped green chilies 1/4 teaspoon ground coriander 1/8 teaspoon pepper 1 cup (4 ounces) shredded Monterey Jack Cheese, divided 1/2 cup sour cream 2 cups chopped cooked chicken 4 flour tortillas (8 inches) Sliced ripe olives, chopped tomatoes and green onions, optional In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. x 2-in. baking dish. Pour remaining sauce over enchiladas. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired

Mexican Red Sauce: 1-1/2 T. Oil 1/2 T. Flour 1/8 cup Chili powder 1 cup Chicken stock 6 oz. can Tomato paste 1 tsp. Oregano, dried 1 tsp. Cumin Powder 1/2 tsp. Salt Heat oil and add flour. Stir until smooth and cook for at least 1 minute. Add chili powder and cook for another 30 seconds. Add remaining ingredients and stir well to combine. Boil and then reduce heat to simmer and cook for 15 minutes. This sauce will thicken and smooth.

Cheesy Twice Bakes: 6 large potatoes 1-(8-oz.) pkg. Cream Cheese, softened 1 stick butter, softened 1/2 cup Shredded Cheddar or Pepper Jack Cheese Salt and Pepper to taste Green onion or Scallions, sliced 1/4 cup Shredded Cheddar or Pepper Jack Cheese Wash and bake potatoes. Slice in half-(reserve skins), scoop out insides and mix together Cream Cheese, butter, Cheddar Cheese or Pepper Jack Cheese, salt and pepper. Stuff potato mixture back into potato skins, top with remaining cheese and green onions. Bake 400 degrees for 20 to 30 minutes.

Applebee's Boneless Wings: Yield: 2 to 4 servings 1 cup flour 2 teaspoons salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4 to 6 cups vegetable oil 1/4 cup hot sauce or to taste 1 tablespoon 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 F. 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. This is a recipe I was given by an ex-cook from an Applebee's in Ohio.

Seven Layer Taco Dip: 1-(8-oz.) Pkg. Cream Cheese, Softened 1-(8-oz.) Container Sour Cream 1-(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-Opt. 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.

Fire Bites: 26-oz. Can Sliced Jalapeno Peppers-(not pickled, those used for nachos) 2-2/3 cups. Cracker Crumbs 2 Cups Flour 2 Eggs 1/2 Cup Water Vegetable Oil-(For your favorite deep frying appliance) Drain Jalapeno Peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well. Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degree’s that you would fry French fries at. Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil. Place enough of the Jalapeno Peppers in your deep frying system so they are not over crowded. Fry until golden brown. Remove peppers and dry on a paper towel. Serve Jalapeno Peppers with your favorite Con Queso Dip on the side.

Chile Relleno Puffs: 1/4 cup butter, room temperature 1-1/4 cups flour 1-1/2 cups Shredded Monterey Jack Cheese, shredded 1 cup Shredded Cheddar Cheese 1 small can Diced Green Chiles Diced Jalapeno to taste-(jarred or fresh) 1/4 tsp. Garlic Powder 1/4 tsp. Dry Mustard 1/4 tsp. Paprika 1/4 to 1/2 cups Parmesan Cheese Mix butter and flour in a mixer until blended. Add cheeses, Green Chilies, Jalapenos, Dry Mustard, Paprika and Garlic Powder; mix well. Roll dough into 3/4 in. balls, roll in Parmesan Cheese. Place on a greased baking sheet and put in the freezer for about 30 minutes before baking. Bake in a 375 degree oven about 15 to 20 minutes, until golden brown. Great served with hot sauce! I usually double this recipe and freeze the balls stored in FoodSaver bags. Bake right out of the freezer for about 20 minutes at 375 degrees.

Scalloped Potatoes and Ham: 1 stick butter 1/2 cup flour 2 tsp. salt 1/2 tsp. pepper-used more 3 cups milk 3 cups cooked ham 1 large green pepper, chopped 1 large onion, chopped 1/2 cup Shredded Cheddar Cheese-used more 5 cups. potatoes, sliced-(can peel them if you want..I didn't) Melt butter in large saucepan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bow. Stir gently then move into a buttered 13X4-inch baking dish; cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.

Cinnamon Crisps: Flour Tortillas Vegetable Oil Sugar Ground Cinnamon MIx sugar and ground cinnamon. Cut tortillas into pie shapes and carefully place in large skillet with hot oil. Fry until golden brown, remove from skillet and drain on paper towels. Sprinkle both sides of tortilla wedges heavily with sugar and cinnamon.

Jalapeno Egg Rolls: 1-(8-oz.) pkg. Cream Cheese, softened 10 to 12 Jalapenos, chopped Cilantro, chopped-opt. 1 pkg.-(1 lb.) egg roll wrappers Oil for frying Small amount of water mixed with 1 T. flour Mix Jalapenos with Cream Cheese and cilantro if using. Place small amount on wrapper, roll up egg roll style and seal the tip with a drop of the water/flour mixture. Continue until mixture is all gone. Place in fridge for at least 2 hours. Heat oil to 350-375 degrees and cook about 4 to 5 minutes-((golden brown). Cool at least 5 minutes, filling will be hot. Serve with Jalapeno Jelly and sour cream. Here is my recipe for the ones bottom right.

Pecan Pie Bars: Crust: 1/2 cup butter 1/4 cup Crisco-(shortening) 3/4 cup Confectioners Sugar 1-1/2 cups flour Combine the butter and Crisco in a large mixing bowl, and beat until creamy. Add the confectioners sugar and mix well. Add flour and mix until incorporated. This makes a very stiff dough. Press the dough evenly in the bottom and about 1/2 inch up the sides of an ungreased 9X13 pan. Bake in a preheated 350* oven for 12-15 minutes, or until lightly browned. Filling: 3 eggs 1-1/2 cups dark brown sugar, packed 1 tsp. vanilla 1/2 tsp. baking powder 3 T. flour 1 cup chopped pecans In medium bowl, combine all of the filling ingredients. Stir gently with a fork, until well blended, do not beat. Add the pecans. Pour filling over the hot crust and spread evenly. Bake for 20 minutes. Cool and cut into squares.