Roxy

Pecan Squares: 2 cups flour 2/3 cup Powdered Sugar 3/4 cup butter softened 1/2 cup honey 2/3 cup butter 3 T. whipping cream 3-1/2 cups coarsely chopped pecans Sift together 2 cups flour and 2/3 cup powdered sugar. cut in 3/4 cup softened butter using a pastry blender or fork just un til mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13x9 baking dish. Bake at 350 for 20 minutes of untile edges are lightly browned. Cool. Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a saucepan over medium high heat. Stir in pecans and pour hot filling into prepared crust. Bank at 350 for 25-30 minutes or until golden and bubbly. Cool completely before cutting into 2-in. squares.

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.

Roquefort Dressing: 1 cup crumbled Blue Cheese 1 cup Cream Cheese 1/4 cup Mayonnaise 1/2 cup Half & Half 2 cloves Garlic, minced Mix all ingredients together. Makes 1 Quart Dressing. Good for Dips & Chicken Wings too.

Southwest Appetizer Cheesecake: 8-oz. Cream Cheese, softened 8-oz. Ricotta Cheese 8-oz. Cheddar Cheese, shredded 1 package Taco Seasoning Mix 8-oz. carton Sour Cream 3 Eggs 1 can Green Chilies, diced and drained 1/2 cup Red Bell Pepper, diced TOPPING : 3/4 cup Salsa medium or hot Scallions, chopped Cilantro, chopped Beat Cream Cheese, Ricotta and Cheddar Cheese with Taco Seasoning. Add sour cream. Beat in eggs one at a time, blending well after each addition. Fold in chilies and red pepper. Pour into greased 9 inch springform pan. Bake at 350º for 50 minutes or until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several hours or overnight. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or crackers. Freezes well. Note: If you do not have ricotta, you can substitute an additional 8-oz. pkg. Cream Cheese. *I add chopped jalapenos and cumin to the above mixture. I also like a simple pico de gallo with tons of fresh cilantro to top it off!

SAMOSAS: 6 medium sized potatoes (peeled, cut in half & boiled until tender) 2 medium sized onions (chopped fine) 3/4 cup Frozen Peas 1 small Green Chili Pepper (minced fine) 1 Garlic Clove-(pressed) 1 tsp. Ginger-(finely grated) 1 tsp. Chili Powder 1/4 tsp. Turmeric Powder 1 tsp Garam Masala Powder 2-1/2 tsp. Cumin powder 1 tsp Corriander Powder 1/4 tsp. Sugar Salt-(to taste) 3 tsp. Oil Boil potatoes, cool and cut into cubes. Heat the oil in a pan and add cumin. When cumin begins to sputter, add onion and minced green chili pepper and fry it on medium heat until tender, light and brown. Add ginger, garlic and the remaining spices and fry on medium heat. Add Garam Masala, cubed potatoes, peas and mix well. Samosa layer: 4 cups Flour 1-1/2 cups Cold Water 3 tsp. Oil 1/2 tsp. Salt Oil-(for frying) Mix the flour with the oil, water, salt. Knead by hand to make a soft dough. Cover with a moist cloth and set on top to prevent dough from drying out. Divide the dough into small portions and roll into rounds the size of a lemon. Cut the rounds in half, fold each into a cone shape. Seal the sides of the cone with water and fill with potato mixture. Seal with water. Deep fry the Samosa on medium heat until they are golden brown. Place on paper towel to absord excess oil. **Can use spring roll wrappers or egg roll wrappers, depending on what size you want to make them.

County Fair Fried Nachos 1 cup Flour 2 Egg(s), beaten 1/2 cup Jalapeno pepper 1/2 cup Salsa 1 cup Cheese, Monteray Jack 2 cups Tortilla Chips Chop the Jalapeno's as fine as possible. Also shred the cheese and crush the chips as finely as possible. Combine everything. Roll into small bite sized balls. Heat your oil to 400º and fry in small batches. Cook until they turn golden brown. Serve these with your choice of sauce.....guacamole, salsa, sour cream. Can mix sour cream with a hot sauce also. Jalapeno Peppers: 30 Jalapeno Pepper 8-oz. pkg. Cream Cheese 1/2 cup Shredded Cheddar Cheese 1 cup Smoked Meat (beef or pork) 1/2 T. Garlic Powder 1/2 T/ Onion Powder 1 T. Honey 1 lb. Bacon BBQ Rub Let bacon come to room temp. Bring Cream Cheese to room temp. Mix all ingredients except bacon and BBQ Rub. Split jalapenos lengthwise, clean out seeds. Fill each half with Cream Cheese mixture. Cut each piece of bacon in half. Place back together and wrap with bacon. Sprinkle with BBQ rub. Cook in 250° oven, grill or smoker for about 2 hrs. You can crisp the bacon over high heat at the very end. Swiss and Bacon Dip 8 slices center cut bacon, chopped 8 ounces softened cream cheese 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon Style Mustard 1 1/2 cups shredded Swiss Cheese, available on dairy aisle 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping. Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon. Marinated Tortellini Skewers: 50 uncooked cheese-filled spinach tortellini (about 2 cups) 3/4 lb. mozzarella cheese, cut into 1/2 inch cubes 50 grape or cherry tomatoes, or small pitted ripe olives Skewers: Small wooden skewers or good-quality toothpicks Marinade: 2/3 C. tarragon vinegar 1/2 C. olive oil 2 cloves garlic, peeled, minced 1 T. sugar 1 t. salt 1/2 t. freshly ground black pepper 2 T. water Hot red pepper sauce to taste 1 T. fresh chopped parsley Cook the tortellini according to package directions. Drain well and cool completely. In a medium bowl or plastic sealable bag, place the tortellini, mozzarella cubes, tomatoes and olives. Set aside. In a glass measuring cup or jar with a tight-fitting lid, combine all the marinade ingredients. Pour the marinade over the tortellini. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Thread one tortellini, a cheese cube, and a tomato or olive on each skewer or toothpick. Arrange on a serving platter.

Chicken Won-Tons: ****If you like them spicier, you can add more Chili Powder and some Chopped Jalapenos as well. 1 pkg Won-Ton Wrappers 3 cups grated Jalapeno Monterey Jack Cheese 1 cup Grated Medium Cheddar Cheese 2 cups Ranch Salad Dressing 2 tsp. Chili Powder or to taste 1 bundle of green onions, chopped 4 boneless, skinless chicken breasts Using a regular sized muffin tin, place the Won-Ton wrappers in each muffin cup. Try not to let them fold into themselves. Bake in the oven for 5 minutes at 350 degrees, browning them slightly. Take out to cool and place wonton cups on a baking sheet. Cook chicken and when cool, dice. Dice green onions. Blend chicken, onions, cheeses, chili powder & ranch dressing together. When mixed thoroughly, place one tablespoon into each Won-Ton Cup Place baking sheet with filled wonton cups into the oven and bake at 350 degrees for 10 to 15 minutes.

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A Hot Muffaletta: 4 soft French rolls Extra-virgin olive oil A few dashes red wine vinegar 4 to 6 cloves garlic, chopped 3 to 4 teaspoons drained capers 2 to 3 large pinches dried oregano, crumbled 1/2 cup chopped or diced roasted red pepper 4 mild pickled peppers, such as Greek or Italian, sliced 1/2 red OR other mild onion, very thinly sliced Sliced Jalapenos to taste 1/2 cup sliced pimiento-stuffed green olives 1 large tomato, thinly sliced 4 ounces dried salami, thinly sliced 4 ounces Westphalian ham, smoked turkey OR Mortadella 8 ounces thinly sliced Provolone Cheese Open rolls and pull out a bit of their fluffy insides. Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano. On 1 side of each roll, layer red pepper, pickled peppers, onion, Jalapenos, olives, tomato, salami, ham and finally cheese. Close up tightly and press together well to help seal. Heat a heavy nonstick skillet over medium-high heat and lightly brush outside of each roll with olive oil. Place sandwiches in pan and weight down or place in a panini press. Cook until golden brown on one side, then turn and brown second side. Sandwiches are ready when they are crisply golden and cheese has oozed a bit and crisped in places. Cut into halves and eat immediately

Bacon Cheese Spread: 1 lb. bacon 1-8 oz. pkg. shredded Cheddar cheese 1/8 tsp. garlic salt 1-8 oz. pkg. cream cheese 1/4 tsp. onion salt 1 tsp. Worcestershire sauce Cook bacon until crisp. Drain and crumble. Combine cheeses, mixing until well blended. Add onion salt and garlic salt, Worcestershire sauce and bacon, mix thoroughly. Chill. Serve with crackers.

Banana Crunch Cake: 1/2 cup Pillsbury BEST® All Purpose or Unbleached Flour 1 cup coconut 1 cup rolled oats 3/4 cup firmly packed brown sugar 1/2 cup chopped pecans 1/2 cup margarine or butter 1 1/2 cups (2 large) sliced very ripe bananas 1/2 cup sour cream 4 eggs 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1. Heat oven to 350°F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside. 2. In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture. 3. Bake at 350°F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled. High Altitude (3500-6500 ft) Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 45 to 55 minutes.

Jalapeno Popper Spread: 2-(8-oz.) pkgs. Cream Cheese, softened 1 cup mayonnaise 2 cans Chopped Green Chilies, drained 2-oz. cans Diced Jalapeno Peppers, drained, plus more to top 1 cup Shredded Cheddar Cheese 1 cup Grated Parmesan Cheese Hickory Smoked Bacon Fry Hickory Smoked Bacon; drain and crumble. Stir together Cream Cheese and mayonnaise in a large bowl until smooth. Stir in Green Chiles, Jalapeno Peppers and Parmesan Cheese. Top with Cheddar Cheese, bacon and Diced Jalapeno Peppers. Bake at 350 degrees for 30 minutes or until heated through.

Fruit Cobbler: You can change this many ways, cake mix flavor, pie filling and nuts. So easy! 1 can Cherry Pie Filling 1-(9-oz.) box White Jiffy Cake Mix 1 stick butter Pecans Preheat oven to 350 degrees. Grease a 9-in. pan-(or similar). Put pie filling on bottom, sprinkle dry cake mix on top. Cut butter into thin pieces and put on top of cake mix, add nuts. Bake 55 to 60 minutes. Cool, filling will be hot.

Green Chile Meatballs: 2 lbs. hamburger 1 egg, beaten 1/4 cup oatmeal Garlic Salt and Onion Salt-to taste 1 tsp. salt-(opt.) Pepper-to taste 1 small can chopped Green Chiles 1 can Taco Sauce or Jalapeono Relish Chopped Onions and Garlic to taste Mix together and shape in small balls. Put in cake pan. Cover with 1 can Taco Sauce or Jalapeno Relish. Bake at 375 degrees for 45 minutes.

Masa Tot: *****Kicked the Seasonings and Jalapenos way up 10-oz.s Corn Tortillas-(approximately 20) 1/2 cup whole milk 1 whole egg 1-1/2 tsp.s Kosher Salt 1/4 tsp. freshly Ground Black Pepper 1/4 cup diced onions Pepper Jack Cheese, cubed-(opt.) Caynne Pepper, Fresh Garlic and Garlic Powder to taste 2 T. minced Jalapenos 2 quarts Peanut Oil Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions, Pepper Jack Cheese and Jalapenos. Set aside. Place the oil into a 5-quart pot or Dutch Oven and heat to 365 to 375 degrees. Roll the dough into 1 to 1-1/2-in. balls or scoop with a small, 2-tsp. ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving. Serve with Salsa and Garlic Queso.

Taco Dip: 1 lb ground beef 1 onion chopped 1 can chopped green chiles drained 1 pkg. Taco Seasoning 3/4 cup water 2-(16-oz.) cans Refried Beans 4 cups Shredded Mexican Cheese or cheese of your choice Chopped Black Olives-(opt.) Brown and drain ground beef. Stir in water, Taco Seasoning, onion and chiles. Cook 15 minutes. Stir in Refried Beans and heat through. Pour into a greased casserole pan and bake 30 minutes. Sprinkle with cheese and olives. Return to oven until cheese is melted. Serve with tortilla chips and sour cream. Can be used as burrito filling.

Happy Birthday:)

Good One ty:)

Thanks and Merry Xmas to you too and hope you have a great New Year:)

I hadn't seen that..wow...I just don't get the crazies in this world...thank you to all policemen..firefighters..hospital employees etc. on here that do so much to help us..thank you a million times:) Hugs

I hope it is soon when they get the you know what out of there and on an airplane. With all the crap that has happened to them...it will be a big relief to hear that they are on their way home:) I sure hope it is soon.

I decided to try a new recipe for sugar cookies because I was out of some stuff to make my usual recipe. These were really good. If the dough looks like it will be hard to form into balls.. don't worry. Just use your hands and roll some cookie dough in between your hands and form in small balls..it will be ok and they will turn out good. Sugar Cookies: 1-1/4 cups white sugar 1 cup butter, softened a little in microwave-used Blue Bonnet 3 egg yolks 1 tsp. vanilla extract 2-1/2 cups flour 1 tsp. baking soda 1/2 tsp. cream of tartar Preheat oven to 350 degrees. Cream together sugar and butter. Beat in egg yolks and vanilla. Add flour, baking soda and cream of tartar; stir. **I just used the mixer. Form dough into walnut-size balls and place 2-in. apart on greased cookie sheet. **Don't flatten. Bake 10 minutes until tops are cracked and just turning color..keep an eye on them and don't let them burn.

I am not a Tupperware Representative..just in case anyone is wondering why I posted this. This container is a big time saver and has many uses. I use it alot..it is so handy when you have meat to flour. For example..if you are going to fry chicken..wash the chicken, put it in the container, put flour in it, put the lid on and shake. It is an easy way to coat the chicken with flour and save a big mess in the kitchen. http://order.tupperware.com/coe/app/tup_sh...er=P10055774000

I hope that David gets Sean back...my heart and thoughts go out to both of them. They have been through enough BS and they deserve to be together! If everyone here on the board could just take one minute to say a prayer for them....that would be very nice. They both have lost so much time not being together and it is time they are reunited to be together forever. http://bringseanhome.org:80/letter.html

Silent Night is my favorite Christmas Song and Stevie Nicks is one of my favorite female singers also:) sFxxQnhT5XQ