Roxy

34-Nebraska 13-Colorado Rushing: 195 Passing-220

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.

Thanks:) and I hope that you and everyone on this board will have a wonderful Thanksgiving too:)

Pumpkin Dessert: 1-(15-oz.) can solid-pack pumpkin 1-(12-oz.) can Evaporated Milk 3 eggs 1 cup sugar 4 tsp.s Pumpkin Pie Spice 1-(18-1/4-oz.) Yellow Cake Mix 3/4 cup butter, melted 1-1/2 cups chopped Walnuts Vanilla Ice Cream or Whipped Cream In a large bowl, beat pumpkin, evaporated milk, eggs sugar and Pumpkin Pie Spice until smooth. Transfer to a greased 13x9-in. baking dish. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream.

HUNGARIAN POTATOES Skin and boil 8 medium round white potatoes, cool. Be careful not to over boil them, because you don't want them to fall apart when you try to slice them (it will make this mushy) - you want nice round slices. Beat together to form "sauce": 2 cubes melted butter (1 cup total) 1 pint sour cream (2 cups) 2 t Lawry’s seasoned salt Slice potatoes when cooled. Layer in a 2.5 quart baking dish (like a round Corningware dish): potatoes, sauce, potatoes, sauce, etc. Bake uncovered 325 degrees for 25-35 min.

French Coconut Pecan Pie 2-1/4 cups sugar 2 T flour 6 large fresh eggs 1 cup buttermilk (room temp) 8 T. butter, melted (one stick) 1 cup flaked coconut 1 cup pecans, chopped (toasted) 2 unbaked, 8 inch pastry shells Preheat oven to 350 degrees. In a medium bowl, combine sugar and flour. In a large bowl, whisk the eggs. Whisk the flour mixture into the eggs until smooth. Stir in the buttermilk, butter, coconut and pecans. Pour into unbaked pie crusts. Bake until center is set, about 45-50 minutes. (Bake a bit longer because if you want it more set.)

Crockpot Stuffing: 4 stalks celery, chopped 2 medium onions, chopped 1/4 c. minced fresh parsley 3/4 c. butter 1-1/2 lb day old bread, crusts removed and cubed (about 13 cups)-or about 1 1/2 pkgs. Pepperidge Farm Stuffing. 1 1/2 tsp. salt 1 1/2 tsp. rubbed sage 1 tsp. poultry seasoning 1 tsp. dried thyme 1/2 tsp. pepper 2 eggs 1 - 14 1/2 oz. can chicken broth (I use 2 cans) In large skillet saute celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add vegetable mixture. Combine eggs and broth, add to the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low for 4 to 5 hours.

Apple and Pecan Spoonbread: 1/2 teaspoon plus 3 tablespoons butter 1 cup finely chopped onions 1/2 cup chopped celery Salt Freshly ground black pepper 1 cup chopped pecan pieces 2 cups diced cooking apples, such as Granny Smith, peeled 4 large eggs, separated 3 cups heavy cream 1 1/2 cups yellow cornmeal 1/2 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped fresh parsley leaves Preheat the oven to 350 degrees F. Grease a 2-quart rectangle glass dish (8 by 11 1/2 by 2 inches) with 1 teaspoon of the butter. In a large saute pan, over medium heat, melt the remaining 3 tablespoons of the butter. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are softened, about 4 minutes. Add the pecans and continue to saute for 1 minute. Add the apples. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and cool completely. In a large mixing bowl, whisk the egg yolks and cream together. Add the cornmeal and whisk until smooth. Stir the apple mixture and cheese into the cornmeal mixture. Mix until incorporated. In another large mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the apple batter. Pour the batter into the prepared pan and bake until it sets, about 45 minutes. Remove from the oven and let stand for 5 minutes. Spoon onto serving plates and garnish with parsley.

Oyster Dressing: 1-2 cans chicken broth (14-1/2- oz cans) 2 bags Pepperidge Farm Herb Seasoned Dressing Mix 2 pints oysters, cut up, Save broth 1-1/2 cups each, chopped onion and celery (You can add more or less onion and celery depending upon your preference) 1/4 cup margarine Water, if needed Salt & Pepper to taste Sauté onions and celery in margarine until lightly golden. In large mixing bowl, using a large spoon, stir dressing mix and onions and celery. Then add oysters and oyster broth and stir. Then add chicken broth. Add water if needed, while stirring to make doughy consistency. Add salt and pepper to taste. NOTE: It should not be a dry mix but definitely more on the wet side. Cover with foil and bake at 350 degrees for 45 minutes. Then bake for approximately 15 more minutes with foil off or until top is brown. Yield: 8-10 servings at least.

CRANBERRY CREAM CHEESE SPREAD: 1/2 cup tub-style cream cheese, softened 1/2 cup Whole Berry Cranberry Sauce Combine cream cheese and cranberry sauce, stir well. Spread heaping teaspoonfuls on bread or buns. Top with ham slices. **Optional: Use cinnamon bread instead of rolls

Sometimes I eyeball ingredients when I cook; so add more or less ingredients to your preferance please. I sometimes buy more Uncle Bens Rice just in case they are needed to fill the hens and to have extra on hand-so please use your judgement:) Cornish Hens With Uncle Ben's Rice: 1 box Uncle Ben's Long Grain and Wild Rice Original Recipe 4 Cornish Hens Butter Paula Deen's House Seasoning or Garlic Salt-use your imagination:) Pepper Garlic, to taste Onions, to taste Sliced Fresh Mushrooms-opt.-can add some to the rice if you want. Cut up celery and baby carrots-opt. Cook Uncle Ben's Rice according to pkg. directions. Rinse Cornish Hens inside and out with cold water; pat dry with a paper towel. Put cut up celery and baby carrots in the bottom of greased baking dish-if using. Spoon rice in Cornish Hens. **If you can't fit all the rice in the hens; store the rest in the refrigerator and surround the Cornish Hens with it the last half hour-(approximately) to warm it up. Melt butter and pour over Cornish Hens. Sprinkle House Seasoning and pepper all over the Cornish Hens; inside and out. Layer garlic, sliced fresh mushrooms, and onions on and around Cornish Hens. Cover Cornish Hens with Aluminum Foil. Bake at 400 degrees for approximately 1-1/2 hours. Take the foil off the last half hour or so to brown the Cornish Hens. During baking, spoon juice from bottom of pan over the hens once in awhile to keep the Cornish Hens juicy. 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. **The next time I make this, I may spread the Cornish Hens with Garlic In A Jar also.

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Thank you for the picture:) You both make a great looking couple:)

Great Job....loved it ty:)

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Congrats:) 3u2_GQlwxbI

For anyone who doesn't want to make turkey for Thanksgiving and you like beef..this recipe is great:) You can't go wrong with this recipe. I probably have posted this before..but..it is worth repeating. **Other grocery stores may sell the products that I mentioned. Make the Horseradish in the morning to allow flavors to mingle. Horseradish Sauce: 1/2 cup sour cream 2 T. Inglehoffer Extra Hot Horseradish Sauce-Albertson's sells it 2 tsp.s ground black pepper or white pepper 2 tsp.s Worcestershire Sauce Mix all ingredients in a bowl, using a whisk. Chill in a covered dish. Prime Rib: Allow 15 minutes per lb. at 325 degrees for medium rare. Preheat oven to 450 degrees. 1/4 cup Nebraska Prime Steak Seasoning & Rub-plus EXTRA SEASONING to cover roast-Albertson's sells it 1/4 cup ground black pepper minced garlic to taste 1/2 cup Ingleoffer Extra Hot Horseradish Sauce 1/2 cup olive oil Christopher Ranch Crushed Garlic In A Jar-Albertson's sells it Put all ingredients (this includes the 1/2 cup olive oil) ** Except the Crushed Garlic from a jar..in a bowl and mix throughly. Spread extra olive oil on top of prime rib. Spread the above mixture all over the roast..include the sides and then smear crushed garlic from a jar all over the prime rib. Cover roast with Nebraska Prime Steak Seasoning & Rub-DON'T BE SKIMPY Put 3 T. of butter on ends before roasting-opt. Bake in roaster for 15 minutes at 450 degrees; then at 325 degrees for 15 minutes per pound for medium rare. Saute mushrooms in butter a few minutes before the prime rib is done to your liking-(opt.) and serve on top of prime rib.

One Bowl Cheesy Onion Burger Buns: 5-3/4 to 6-3/4 cups unsifted flour 3 T. sugar 1-1/2 tsp. salt 2 packages active dry yeast 2 T. softened margarine 2 cups very hot tap water 1-1/2 cups Sharp Cheddar Cheese, grated 1/4 cup finely chopped onion In a large bowl thoroughly mix 2 cups flour, sugar, salt and undisolved yeast; add margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in cheese, onion and enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic; about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk; about one hour. Punch dough down; turn out onto lightly floured board. Divide dough into 20 equal pieces. Form each piece into a smooth ball; place balls 2 inches apart on greased baking sheets. Cover; let rise in warm place, free from draft until doubled in bulk; about 45 minutes. Bake in hot oven- (400 degrees)-about 15-20 minutes, or until done. Remove from baking sheets and cool on wire racks.

Pecan Pie: Preheat oven to 350 degrees. 1/3 cup butter 1 cup brown sugar 1 cup dark Karo syrup 1/3 tsp. salt 1 tsp. vanilla 3 eggs, beaten 2 cups pecans 1 - 9 inch Marie Callendar's deep pie shell, unbaked-found in the frozen section Preheat oven to 350 degrees. In saucepan, gently melt butter, but DO NOT brown. Mix in brown sugar, syrup, salt and vanilla; stir until sugar dissolves. Remove from heat and stir in beaten eggs; Mix well. Stir in nuts. Pour into unbaked pie shell and bake for 1 hour. After 1 hour, insert knife in center, if it comes out clean remove from oven, if it appears a bit wet, put back into oven and cook 10 minutes longer. Remove from oven and let cool to room temperature. Top pie with whipped cream.

Jalapeno Squares: 4 eggs 4 cups Shredded Cheddar Cheese 6-oz. can Diced Jalapenos 1/2 small onion, chopped Chop the onion and mix with eggs. Drain jalapeno juice from can and chop jalapenos if not chopped. Mix into egg mixture. Mix in cheese. This will seem like a lot of cheese with this mixture but it is worth it!!! Pour into an ungreased 8x8-in pan-(or 9x9-in.) pan. Bake at 350 degrees for 30 minutes. If it still is not set in middle, bake another 3-5 minutes. Let stand for 5 minutes before cuting into squares.

Walnut Bars: Preheat oven to 350 degrees. 2 eggs 2 cups packed brown sugar 2 tsp. vanilla 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 1 cup chopped walnuts-(toasted) Beat the eggs, brown sugar and vanilla in a bowl. Combine flour, baking soda and salt. Add to egg mixture. Stir in the walnuts. Pour into a well greased 9x13-in. pan Bake for 20-25 minutes or until the bars pull away from the pan. Cool on a rack, then cut into bars.

Count me out shopping..especially on Black Friday...I HATE to shop period and would rather have a bowl of popcorn and watch a good football game:)

ZUCCHINI BREAD WITH BLUEBERRIES: 3 eggs, beaten 1 cup oil 2 1/2 cups sugar 2 cups unpeeled grated zucchini (food processor works well) 2 teaspoons vanilla 1/2 teaspoon almond extract 3 cups flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs. Sift dry ingredients together and add to batter. Gently fold in blueberries. Pour into 2 greased and floured 8x4x2" loaf pans. Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly. Cool on rack and store in plastic wrap in refrigerator.

Zucchini Bread: 2 cups grated zucchini, not packed Add and cream together: 3 eggs 1 cup oil 2 cups sugar 2 tsp. vanilla Alternate with above: 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3 tsp. cinnamon 2-1/2 cups flour Add by hand: 1 cup raisins (you can substitue golden raisins, chopped apricots, dried cherries or cranberries) Optional: 1 cup chopped nuts Pour into 2 greased and floured loaf pans. Bake 350 degrees for 45-50 minutes till knife comes out clean.

Spicy Banana Bars: 1/2 cup. butter, softened 2/3 cup mashed ripe bananas- (I use more) 1/2 c. milk 2 eggs 2 cups flour 1-1/2 cups sugar 1 tsp. baking powder 1 tsp.salt 1/2 tsp. baking soda 1 1/2 t. cinnamon 1/2 tsp. cloves 1/2 tsp. allspice 2/3 cup chopped Pecans Heat oven to 350 degrees. Grease & flour a 13x9 inch pan. In small bowl combine butter & banana until well blended. Add milk & eggs, beat well. Stir in flour & remaining ingredients until well mixed. Spread in pan and bake for about 25 minutes. (Keep an eye on it) Frosting: 3 T. butter 1-1/2 cups Powdered Sugar 3 tsp. lemon juice 3 to 4 tsp. water Heat on stove and spread on warm bars.