Roxy

I hope that you have a fun and safe weekend:) God Bless You:)

Cracker Snack Mix:: 12 Cups Original Flavor Bugles 6 Cups Miniature Pretzels 1-(11-oz.) Pkg. Miniature Butter-Flavored Crackers 1-(10-oz.) Pkg. Wheat Thins 1-(9-1/4-oz.) Pkg. Cheese Nips 1-(7-1/2-oz.) Pkg. Nacho-Cheese Bugels 1-(6-oz.) Pkg. Miniature Parmesan Fish-Shaped Crackers 1 Cup Mixed Nuts Or Peanuts 1-(10 or 12-oz.) Bottle Butter-Flavored Popcorn Oil 2 Envelopes Hidden Valley Ranch Salad Dressing Mix In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. Transfer to four ungreased 15x10x1-in. baking pans. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.

Potato Chip Chicken Strips: 1 Cup Sour Cream 1/8 Tsp. Garlic Salt 1/8 Tsp. Onion Salt 1/8 Tsp. Paprika 1/2 Tsp. Cayenne Pepper 1-(12-oz.) Pkg. Potato Chips, Crushed ***Can Substitute Monterey Jack Tortilla Chips/BBQ Chips/Ritz Crackers/ Ranch Doritos 2 lbs. Boneless Skinless Chicken Breasts, Cut Into 1-in. Strips Salsa, Hidden Valley Ranch Dressing, BBQ Sauce /Sweet-and-Sour Sauce In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter. Bake at 400 degrees for 20-22 minutes or until chicken is no longer pink. Serve with Salsa, Hidden Valley Ranch Dressing, BBQ Sauce Or Sweet-and-Sour Sauce.

Party Pizza: 1 Prebaked 12-in. Pizza Crust 1 Cup Shredded Rotisserie Chicken Or Cooked Chicken 1 Cup BBQ Sauce 1 Cup Shredded Mozzarella Cheese 1/2 Cup Shredded Cheddar Cheese I haven't made this...I would add some chopped onions, minced fresh garlic and sliced fresh mushrooms..maybe even some siced Jalapenos...I like spicy food. Place crust on a 14-in. pizza pan. Combine chicken and BBQ Sauce; spread over crust. Sprinkle with cheeses. Bake pizza at 450 degrees for 8-10 minutes or until cheese is melted. Sprinkle Parmesan Cheese and Red Pepper Flakes over Pizza Slices. You can also mix 4 T. Dry Parmesan Cheese, 3 T. Garlic Powder, 1 T. Onion Salt- and 1 T. Oregano. **Use less Onion Salt if you don't like it salty-eyeball it ***Can increase measurement using formula of 4 parts Parmesan Cheese, 3 Parts Garlic Powder, 1 Part Onion Salt and 1 Part Oregano.

Party-Time Popcorn: 2 Quarts Popped Popcorn 3 Cups Shoestring Potato Sticks 1 Cup Salted Mixed Nuts Or Peanuts 1/4 Cup Butter, Melted 1 Tsp. Dill Weed 1 Tsp. Worcestershire Sauce 1 Tsp. Lemon Pepper Seasoning 1/4 Tsp. Garlic Powder 1/4 Tsp. Onion Salt In an ungreased roasting pan, combine the popcorn, potato sticks and nuts. Combine the remaining ingredients; pour over popcorn mixture and toss to coat. Bake, uncovered, at 325 degrees for 8-10 minutes, stirring once. Store in an airtight container.

Taco Pinwheels: 4-Oz.s Cream Cheese, Softened 3/4 Cup Seasoned Taco Meat 1/4 Cup Finely Shredded Cheddar Cheese or Shredded Mexican Cheese 1/4 Cup Salsa 2 T. Mayonnaise 2 T. Chopped Ripe Olives 2 T. Finely Chopped Onion 5 -(8-in.) Flour Tortillas 1/2 Cup Shredded Lettuce-(Opt.) Additional Salsa In a small bowl, beat the Cream Cheese until smooth. Stir in the Taco Meat, Cheddar Cheese, Salsa, Mayonnaise, Olives and Onion. Spread over Flour Tortillas. Sprinkle with lettuce; roll up tightly. Wrap in Plastic Wrap and refrigerate for at least 1 hour. Unwrap and cut into 1-in. pieces. Serve with additional Salsa.

Smoked Salmon Cherry Tomatoes: 30 Cherry Tomatoes 3-oz.s Smoked Salmon, Finely Chopped 1/3 Cup Finely Chopped Onion 1/3 Cup Finely Chopped Green Pepper Salt and Pepper To Taste 1-(3-oz.) Pkg. Cream Cheese, Softened 1 Tsp. Milk Fresh Dill Sprigs Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a large bowl, combine the salmon, onion, green pepper, salt and pepper. Spoon salmon mixture into tomatoes. In a small bowl, beat Cream Cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of Cream Cheese mixture onto tomatoes. Garnish with dill.

Sausage Casserole: 2 lbs. pork sausage 2 cups milk 2 cups noodles or macaroni 1 cup celery 1 onion, chopped sliced mushrooms-I eyeball it:) 1/4 cup green pepper 1 small jar pimento 2 cans cream of chicken soup 1 small dry onion soup mix **I add chopped onions and some garlic also Fry sausage in skillet; drain grease. Spray 9x13” pan with Pam. Cook noodles according to pkg. directions. Mix sausage and noodles together with the remaining ingredients. Bake 40 minutes at 350 degrees

I didn't have potatoes so I substitued rice. I didn't have paprika so I tried anther spice. I didn't have tomato sauce so I used tomato paste A whole can, not a half can, I don't belive in waste A friend gave me the recipe..she said you couldn't beat it. There must be something wrong with her..we couldn't even eat it!

Speedy Stroganoff: 1 lb. Hamburger 1 Can Cream Of Mushroom Soup 1-(8-oz.) Carton Saour Cream 2 T. Ketchup Salt or Garlic Salt and Pepper To Taste 2 Tsp. Worcestershire Sauce 1 Small Onion, Chopped Egg Noodles, Cooked Boil noodles until tender. Brown hamburger with onions, seaosn with salt and pepper; drain. Combine soup, sour cream, ketchup, Worcestershsire Sauce with hambuger mixture and simmer for 5-10 minutes. Serve over noodles. ***I haven't made this, but, this person who submiited it in my church cookbook is a good cook.

Beef Noodle Casserole: 1-1/2 lbs. Hsmburger 1/2 Cup Diced Celery 1/4 Cup Diced Onions Salt and Pepper To Taste 2 Cans Cream Of Mushroom Soup 1 Can Cream Of Celery Soup 3 Cups Milk 3 Cups Uncooked Wide Noodles 1-1/2 Cups Potato Chips or Rolled Crackers-(I would use Ritz Crackers For Rolled Crackers) Brwon hamburger, celery and onions with salt and pepper all together in skillet. Add soups and milk. Gresse 9x13" pan and put uncooked wide noodles in bottom of pan. Pour hamburger mixture over noodles. When casserole is almost done, put potato chips or crackers on top. Bake at 350 degrees for 45 minutes.

Aww ty so much Bradr...I really needed s amile on my face today..you are so kind. So many of you have brighten my day and are so kind to me..thanks for everything...big huggssss

Taco Casserole: 1 lb. ground beef 1/4 cup chopped onion 1/4 cup chopped green pepper 1 envelope Taco Seasoning 1/2 cup water 1 cup crushed Tortilla Chips 1 can Refried Beans 1 cup Shredded Cheddar Cheese Toppings: Chopped Lettuce and Tomatoes, Sliced Ripe Olives, Sour Cream and Picante Sauce In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in Taco Seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-in. square baking dish. In a small bowl, stir Refried Beans; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with Sour Cream and Picante Sauce. **Haven't Made This..Heard It Was Good...I would add garlic.

Paddy's Reuben Dip: Thinly Sliced Deli Corned Beef, Finely Chopped-(Get how much Deli Corned Beef you want..depends on how meaty you want it to be) 1-(8-oz.) Pkg. Cream Cheese, Cubeed 1-(8-oz.) Can Sauerkraut, Rinsed and Drained 1 Cup-(8-oz.s) Sour Cream 1 Cup-(4-oz.s) Shredded Swiss Cheese Rye Bread/Crackers/or Whole Wheat Pita Chips In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread, crackers or whole wheat pita chips. Yield: about 4 cups. ***You can add some Thousand Island Dressing to your preferance...I would guess off hand...1/2 cup or so.

Thank you:) Why are there lurkers anyway? Why don't they register..I don't get it why people lurk and don't join. This is a very friendly board and we all love the Huskers:) Even if Nebraska isn't your favorite football team..it shouldn't matter..in my opinion anyway. We all love football:) Now if they blasted the Huskers, that is a different story...I may have to make a pie and throw it at them lol Naw....don't want to waste a good pie lol

I will continue posting recipes now and then- unless the administrator of the board gets alot of complaints from members about me posting them and tells me to quit..it would make me sad..but..I would never want to cause any problems. When I run across a recipe when I am working on my cookbook that I think you all might like...I post it. I don't ever want to be a pain in the you know what here:) I just want to help anyone who is tired of making the same old stuff and try a new recipe. I appreciate it alot that some of you have tried some of the recipes and post whether you liked a certain one or not. I really enjoy working on my cookbook and have found alot of new recipes that I would like to try. Now I have to go get my you know what in gear and clean the house:) The weekend is coming up and with it being Memorial Day weekend..there is going to be alot of traffic on the roads and yes..drunk drivers. Please don't let any of your family or friends drive drunk and wear your seatbelt if you are going anywhere. Huggssss

Would love to have you all over for a beer party and I would make appetizers for you all:) and watch the Huskers play on tv:) That would be fun..would love to meet you all:)

Took a little nap...came here and read some more:) and I am in a much better mood..you all are awesome people and I love ya... hugggsssss..now I think I will go sit outside and have a beer:) care to join me for one??

Remember please that I haven't made alot of the recipes:) I post ones that sound good to me and add them to my recipe book. I am thinking rather than getting books made once it is done..will put them on a disk. It is a very long way from being done. If anyone has any ideas on how I can sell the disks..let me know. Have no idea if they would sell or not. Yes..I am ok...just been trying so hard to let the past go and I guess it is just one of these days where I cannot for the life of me figure out my family and friends that I thought were friends. Nnne of you would believe the stuff I could tell you. LIke my uncle told me once..anyone who doesn't want to talk to you..it is their problem and not yours. I try and remember that..but..somedays it is just hard on me. So if it is alright with you all..will you all be my family?

Thx for the replies...much appreciated:) Just a little down today so sorry if I sounded like a b_tch:)

I was just wondering if any of you have tried any of the recipes that I have posted. If so..which ones did you make and did you like it? I sure hope someone has tried them:) Hope I haven't posted them for nothing:)

Pork Egg Rolls: 1/2 lb. Ground Pork 3/4 Cup Shredded Cabbage 1/2 Cup Chopped Celery 4 Green Onions, Sliced 3 T. Canola Oil 1/2 Cup Salad Shrimp, Chopped 1/2 Cup Water Chestnuts, Chopped 1/2 Cup Canned Bean Sprouts, Chopped 1 Garlic Clove, Minced 2-3 T. Soy Sauce 1 Tsp. Sugar 8 Refrigerated Egg Roll Wrappers Sweet’N’Sour Sauce: 1 Cup Sugar 2 T. Cornstarch 1 Tsp. Seasoned Salt 1/2 Cup White Vinegar 1/2 Cup Water 1 T. Maraschino Cherry Juice, Opt. 1 Tsp. Worcestershire Sauce In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. In the same skillet, stir-fry cabbage, celery and onions in oil until crisp-tender. Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat. Position one Egg Roll Wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling. In an electric skillet, heat 1 in. of oil to 375 degrees. Fry Egg Rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with Egg Rolls.

Guacamole Tortilla Snacks: Oil For Deep-Fat Frying 3 Dozen Corn Tortillas-(6-in.), Quartered 1 Ripe Avocado, Peeled and Mashed 3 T. Mayonnaise 1 Medium Onion, Diced 1 Medium Tomato, Diced 2 Jalapeno Peppers, Chopped 2 Cups Shredded Monterey Jack, Colby-Jack or Cheddar Cheese In a Deep-Fat Fryer, heat 1 in. of oil to 375 degrees. Fry the Tortilla Wedges, a few at a time, until golden brown. Drain on paper towels. For Guacamole, combine the avocados, mayonnaise, onion, tomato and Jalapenos in a bowl. Place Corn Tortillas on ungreased baking sheets. Top each with a tablespoon of Guacamole. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Serve immediately.

Caramel Apple Pizza: 1-(16-1/2-oz.) Tube Refrigerated Sugar Cookie Dough 1-(8-oz.) Pkg. Cream Cheese, Softened 1/2 Cup Peanut Butter 1/2 Cup Packed Brown Sugar 2 T. Milk 4 Cups Sliced Peeled Tart Apples-(About 3 Large Apples) 1-(12-oz.) Can Lemon Lime Soda 1 Tsp. Ground Cinnamon 1/2 Cup Caramel Ice Cream Topping 1/3 Cup Chopped Pecans Press cookie dough into a greased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan. In a bowl, beat the Cream Cheese, Peanut Butter, Brown Sugar and Milk until smooth. Spread over the cooled crust. In a bowl, combine the apples and soda; drain well. Toss apples with cinnamon; arrange over cream cheese. Drizzle with the Caramel Topping and sprinkle with Pecans. Cut into wedges.

Sausage Quiche Squares: 1 lb. Farmer John Hot Sausage or Bulk Pork Sausage 1 Cup Shredded Cheddar Cheese 1 Cup Shredded Monterey Jack Cheese 1/2 Cup Finely Chopped Onion 1-(4-oz.) Can Chopped Green Chiles 1 T. Minced Jalapeno Pepper, Opt. 10 Eggs 1 Tsp. Chili Powder 1 Tsp. Ground Cumin 1 Tsp. Salt 1/2 Tsp. Garlic Powder 1/2 Tsp. Pepper In a large skillet, cook sausage until no longer pink; drain. Place in a greased 13-in. x 9-in. baking dish. Layer with cheeses, onion, chilies and jalapeno if desired. In a bowl, beat eggs and seasonings. Pour over cheese. Bake, uncovered, at 375 degrees for 18-22 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes; cut into 1-in. squares