Roxy

Loaded Potato Skins: 4 Large Potatoes, Washed 4 T. Olive Oil 4 T. Thinly Sliced Scallions 8 T. Cheddar and/or Monterey Jack Cheese 4 Slices Bacon, Cooked and Crumbled 16-oz. Carton Sour Cream Preheat oven to 400 degrees. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool. Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4" of potato on the skin. Halve potatoes again then brush the inside of the potatoes with Olive Oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown. Fill skins with cheese, scallions and bacon. Broil until cheese melts and serve with sour cream.

The Journey of Man When I was 13, I hoped that one day I would have a girlfriend with big tits. When I was 16, I got a girlfriend with big tits, but there was no passion, so I decided I needed a passionate girl with a zest for life. In college I dated a passionate girl, but she was too emotional. Everything was an emergency; she was a drama queen, cried all the time and threatened suicide. So I decided I needed a girl with stability. When I was 25, I found a very stable girl but she was boring. She was totally predictable and never got excited about anything. Life became so dull that I decided that I needed a girl with some excitement. When I was 28, I found an exciting girl, but I couldn't keep up with her. She rushed from one thing to another, never settling on anything. She did mad impetuous things and made me miserable as often as happy. She was great fun initially and very energetic, but directionless. So I decided to find a girl with some real ambition. When I turned 30, I found a smart ambitious girl with her feet planted firmly on the ground, so I married her. She was so ambitious that she divorced me and took everything I owned. I am older and wiser now, and I am looking for a girl with big tits.

Corn Dogs: 3/4 Cup Yellow Cornmeal 3/4 Cup Self-Rising Flour 1 Egg, Lightly Beaten 2/3 Cup Milk 10 Popsicle Sticks 10 Hot Dogs Oil For Deep-Fat Frying In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip in batter. In an electric skillet or Deep-Fat Fryer, heat oil to 375 degrees.. Fry corn dogs, a few at a time, about 8-6 minutes or until golden brown, turning occasionally. Drain on paper towels. ***Use a spoon or fingers to spread the batter over the hotdogs. ***If the hot dogs are too moist, pat them dry with a paper towel. Serve Ketchup. Hot Mustard or Regular Mustard or your favorite Dipping Sauce in a bowl, off to the side for dipping.

Chili Relleno Squares: 3 Cups Shredded Monterey Jack Cheese 1-1/2 cups Shredded Cheddar Cheese 2 Cans (4-oz.s each) Chopped Green Chilies, Drained 2 eggs 2 T. Milk Layer cheeses and chilies in a greased 8-in. square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375 degrees. for 30 minutes or until set. Cut into small squares.

Chili Chicken Strips: 3/4 Cup Crushed Corn Chips 2 Tablespoons Dry Bread Crumbs 1 T. Flour 1- 1-1/2 Tsp.s Chili Powder 1/2 Tsp. Seasoned Salt 1/2 Tsp. Poultry Seasoning 1/4 Tsp. Pepper 1/4 Tsp. Paprika 1 Egg 1-1/2 lbs. Boneless-Skinless Chicken Breastas, Cut Into 1/2-in. Strips 4 T. Butter, Divided In a shallow bowl, combine the first eight ingredients. In another shallow bowl, beat egg. Dip chicken in egg, then roll in corn chip mixture. In a large skillet, cook half of the chicken in 2 tablespoons butter for 8-10 minutes or until the meat is no longer pink. Repeat with remaining chicken and butter.

Chicken Poppers: 3 lbs. Boneless Skinless Chicken Breasts 1 Cup Ground Fully Cooked Ham 25-30 Cubed Cheddar Cheese-(1/2-in. Cubes) 1 lb. Sliced Bacon 2-3 T. Crisco Extra Virgin Olive Oil or Canola Oil 1 Cup Chicken Broth 1/2 Tsp. Salt 1/2 Tsp. Pepper Flatten chicken to 1/4-in. thickness; cut into 1-1/2-in. strips. Spread each chicken strip with 1 tsp. ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around chicken roll-up; secure each with a toothpick. In a large skillet, cook roll-ups in oil until bacon is crispy, about 10 minutes. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Serve with your favorite Dipping Sauce.

Ok..changed it again to HuskerPower

Cheesy Sausage Nachos: 1 lb. Farmer Johns Hot Pork Sausage Or Any Bulk Sausage..Mild or Hot 1/4 Cup Chopped Onion Garlic, Minced To Taste-Opt. 3 Cups Diced Fresh Tomatoes, Divided 3/4 Cup Picante Sauce 4 Cups Tortilla Chips 3 Cups Shredded Monterey Jack Chees, Or Shredded Cheddar Cheese 1 Medium Ripe Avocado, Diced Crumble sausage into a large skillet; add onion and garlic. Cook over medium heat until meat is no longer pink; drain well. Add 2 cups tomatoes and Picante Sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until most of the liquid has evaporated. Sprinkle Tortilla Chips over a 12-in. pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350 degrees for 8-10 minutes or until cheese is melted. Sprinkle with avocado and remaining tomatoes.

Thank you for the suggestions..I liked both those names..however..they only allow so many letters in a name to register and they were too long. So I just decided to keep it simple and registered as GoBigRed:)

Ok...creative Husker Fans:) I want to come up with a new name in a backgammon site I play in. I don't want a name that will let the opponet know that I am a girl because I don't care to get flirted with when I play......I play to win and don't care to talk alot when playing. So if any of you could come up with a name pertaining to Huskerfootball would be great..the opponet wouldn't know if I was a girl or not. Any ideas would be appreciated. Got to go finish cleaning the house..will check back here later to see if anyone has any ideas. Thx for any help:)

Shrimp Kabobs: 3 T. Crisco Extra Virgin Olive Oil or Canola Oil 3 Garlic Cloves, Crushed 1/2 Cup Dry Bread Crumbs 1/2 Tsp. Seafood Seasoning-(Or To Taste) 32 Uncooked Medium Shrimp-(About 1 lb.), Peeled and Deveined Seafood Cocktail Sauce In a shallow bowl, combine the oil and garlic; let stand for 30 minutes. In anther bowl, combine bread crumbs and Seafood Seasoning. Dip shrimp in oil mixture, then coat with crumb mixture. Thread shrimp onto metal or soaked wooden skewers. Grill Shrimp Kabobs; covered, over medium heat for 2-3 minutes or until shrimp turn pink. Serve with Seafood Sauce

Bacon-Wrapped Stuffed Jalapenos: 24 Medium Jalapeno Peppers 1 lb. Uncooked Chorizo Or Bulk Pork Sausage 2 Cups Shredded Cheddar Cheese 12 Bacon Strips, Cut In Half Make a lengthwise cut in each Jalapeno, about 1/8-in. deep: remove seeds. Combine the sausage and cheese; stuff into Jalapenos. Wrap each Jalapeno with a piece of bacon; secure with toothpicks. Prepare grill for indirect heat, using a drip pan. Place Jalapenos over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling read 160 degrees. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp. *** You can also cook them indoors on sprayed broiler pan for about 1/2 hour at 350 degrees and then stick under broiler for a few minutes.

BBQ Chicken Wings: 3 lbs. Whole Chicken Wings 2 Cups Ketchup 1/2 Cup Honey 2 T. Lemon Juice 2 T. Canoloa Oil 2 T. Soy Sauce 2 T. Worcestershire Sauce 1 T. Paprika 4 Garlic Cloves, Minced 1-1/2 Tsp.s Curry Powder 1/2 Tsp. Pepper 1/8 Tsp. Hot Pepper Sauce Cut chicken wings into three sections; discared wing tips. Place wings in a greased 15x10x1-in. baking pan. Bake wings at 350 degrees for 35-40 minutes or until juices run clear. In a large bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

Barbequed Hot Wings: 12 Whole Chicken Wings-(About 2-1/2 lbs.) Or Party Chicken Wings 1-8-oz. Bottle Italian Salad Dressing 1/2 to 3/4 Cup Hot Pepper Sauce 1/8 to 1/2 Tsp. Cayenne Pepper 2 T. Butter, Melted Cut chicken wings into three sections, discard wing tips. In a bowl, combine Italian Salad Dressing, Hot Pepper Sauce and Cayenne Pepper. Remove 1/2 cup for basting; cover and refrigerate. Place remaining sauce in a large resealable plastic bag; add chicken and turn to coat. Cover and refrigerate overnight. Discard marinade. Grill wings, covered, over medium heat for 12-16 minutes, turning occasionally. Add butter to the reserved sauce; brush over wings. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times.

Barbeque Wings: 1/2 Cup Finely Chopped Onion 1/4 Cup Canola Oil 3 Tsp. Minced Garlic 1-1/2 Cups Ketchup 1/2 Cup Cider Vinegar 1/3 Cup Packed Brown Sugar 1/3 Cup Worcestershire Sauce 2 Tsp.s Chili Powder 1/2 Tsp. Cayenne Pepper 1/2 Tsp. Ground Cumin 1/8 Tsp. Hot Pepper Sauce 1/4 Cup Cider Vinegar 1/4 Cup Crisco Extra Virgin Olive Oil Or Canola Oil 1/8 Tsp. Salt 1/8 Tsp. Pepper 30 Frozen Chicken Wingettes, Thawed For BBQ Sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the Ketchup, Vinegar, Brown Sugar, Worcestershire Sauce, Chili Powder, Cayenne Pepper and Cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in Hot Pepper Sauce. Set aside 2/3 cup for serving. In a large resealable plastic bag, combine the Vinegar, Olive Oil, Salt and Pepper; add Chicken Wings in batches and turn to coat. Coat grill rack with cooking spray before starting the grill. Grill wings, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with some of the remaining BBQ Sauce. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved BBQ Sauce. ***This recipe yields about 3 cups of BBQ Sauce.

Buffalo Wing Poppers: 20 large Jalapeno Peppers 1-(8-OZ.) Pkg. Cream Cheese, Softened 1-1/2 Cups Shredded Mozzarella Cheese 1 Cup Diced, Cooked Chicken-(Use A Rotisserie Chicken To Make It Easier) 1/2 cup Bleu Cheese Dressing 1/2 cup Buffalo Wing Sauce Cut Jalapeno Peppers in half lengthwise, leaving stems intact; discard seeds. In a small mixing bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325 degrees for 20 minutes for spicy flavor, 30 minutes for medium flavor and 40 minutes for mild flavor. **Use Less Buffalo Wing Sauce If You Don’t Want It Hot.

Thank you:) It means alot to me that you commented:) I love appetizers:) Off to play backgammon..will post more recipes when I can:)

Cheesy Onion Roll-Ups: 1 Cup Sour Cream 1-(8-oz.) Pkg. Cream Cheese, Softened 1/2 Cup Finely Shredded Cheddar Cheese 3/4 Cup Sliced Green Onions 1 T. Lime Juice 1 T. Minced Seeded Jalapeno Pepper 1-(10-oz.) Pkg. Flour Tortillas-(6-in.) Warmed Picante Sauce In large bowl, combine the first six ingredients. Spread mixture over each Flour Tortilla and roll up tightly. Wrap in Saran Wrap and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with Picante Sauce.

Mexican Roll-Ups: 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Cup Sour Cream 1 Cup Shredded Cheddar Cheese 1-(4-oz.) Can Chopped Green Chiles, Drained 4 Green Onions, Chopped 1-(4-1/4-oz.) Can Chopped Black Olives, Drained 1 Tsp. Garlic Powder 5 Flour Tortillas-(10-in.) Salsa In a small bowl, combine the first seven ingredients. Spread mixture over Flour Tortillas. Roll Flour Tortillas up tightly and wrap in Saran Wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1-in. slices. Serve with Salsa.

Buffalo Chicken Tenders: 12 Chicken Tenders 1/2 Cup Frank’s Hot Sauce-Use More If You Want Chicken Tenders Hotter 1/2 Cup Flour 1 Tsp. Kosher Salt Cajun Seasoning To Taste-(Use 1 T.-( More If You Prefer It More Spicy) 1 T. Butter 2 T. Vegetable Oil Bleu Cheese or Ranch Dressing. 4 ribs celery cut into 3-in. lengths Party Carrot Sticks Soak the chicken in Frank’s Hot Sauce in the refrigerator for at least 30 minutes-(preferably for several hours). Put flour in pie tin and season with salt and Cajun Seasoning. Remove chicken from Hot Sauce, shake off excess and dredge chicken in the flour. Set on a baking rack. Heat the butter and oil in a large non-stick skillet over medium heat. When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side. Remove from the pan and drain on paper towels. Put on serving plate with celery and carrot sticks surrounding the chicken tenders. Serve Marie’s Chunky Bleu Cheese Dressing or Hidden Valley Ranch Dressing in a bowl for dip.

Spicy Steak Quesadilla: 4-(12-in.) Flour Tortillas Grated Cheddar Cheese-(Eyeball it) Nebraska Steak Seasoning 8-oz.s Sirloin or Ribeye Steaks Sliced Jalapenos To Taste Chopped Onion and Garlic To Taste Refried Beans Salsa Vegetable Oil Cilantro Sprigs For Garnish, Opt. Sprinkle steaks with Nebaska Steak Seasoning and grill steaks to desired doneness. Put steaks on cutting board and thinly slice. Lay out 2 of the Flour Tortillas on a flat surface. Top with Grated Cheddar Cheese, spreading evenly over the Tortillas Mix onions, garlic and more Grated Cheddar Cheese into Refried Beans. Spread Refried Beans on top of Grated Cheddar Cheese. Top with Sliced Jalapenos. Divide the steak among the Flour Tortillas. Top with Salsa and Shredded Cheddar Cheese. Top with remaing Flour Tortillas and press to seal. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other Quesadilla. ***Or bake Qusadillas in oven till heated through. Slice Quesadillas into desired thickness and put on serving platter. Garnish with Salsa and Cilantro Sprigs. Put Sour Cream and Guacamole on the side for dipping. ***These are suggestions...assemble as you wish:)

Bacon-Wrapped Buffalo Shrimp Cocktail: 10 Bacon Slices 1 or 2 Pkgs. Shirmp Seasoning-Opt. 2 lbs. Fresh Jumbo Shimp 1/2 Cup Louisiana Hot Sauce-(Not Tabasco) 3/4 Cup Bleu Cheese Dressig or Ranch Dressing 4 Ribs Celery, Cut Into Sticks 1 Lemon, Cut Into 6 Wedges 30 Wooden Toothpicks Preheat the oven to 400 degrees. Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet—don’t drain the fat. Wash shrimp in cold water and pat dry with a paper towel. Sprinkle Shrimp Seasoning over shrimp; coat well. Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with Lousiana Hot Sauce. To serve, pour the Bleu Cheese Dressing or Ranch Dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.

Chicken Fingers: 16 Chicken Tenders or 4 Boneless Chicken Breasts Cut Into 4 Equal Strips House Seasoning 2 Cups Buttermilk 3 Cups Self-Rising Flour Peanut Oil Or Lard Sprinkle chicken tenders with House Seasoning. ****Mix House Seasoning and put in a shaker***** Dredge chicken in flour, dip into buttermilk and back into flour. Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with Honey Mustard for dipping. House Seasoning: 1 Cup Salt 1/4 Cup Black Pepper 1/4 Cup Garlic Powder Mix ingredients together and place in a shaker near the stove. Honey Mustard Dressing: 3/4 Cup Mayonnaise 3 T. Honey 2 T. Mustard 1 T. Lemon Juice Or Juice From 1/2 A Lemon Horseradish To Taste 2 T. Orange Juice Combine all ingredients together except the orange juice and stir well. Thin to pouring with orange juice. Store in refrigerator. ***Or Serve With Sweet and Sour Sauce or whatever your prefer.

Jalapeno Hushpuppies: 1-1/2 Cups Yellow Cornmeal 1/2 Cup Flour 1 Tsp. Baking Powder 1 Tsp. Salt 1 Tsp. Crystal Hot Sauce 1/4 Cup Minced Onions-(Or More Onions To Taste) 2 Fresh Jalapenos, Minced-(Or More Jalapenos To Taste) 2 Eggs, Beaten 1/2 Cup Milk Preheat the fryer. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, onions, and Jalapenos, together. Stir in the eggs and milk. Mix until fully incorporated. Fry 1 tablespoon of the batter at a time. Fry the hushpuppies for 2-3 minutes or until they are golden brown. Stirring constantly will ensure over-all browning. Remove from the oil and drain on a paper-lined plate. Season with Emeril’s Essence.

Three Cheese Quesadillas: 4 Medium Roasted Jalapenos, Halved Lengthwise, Seeded, and Thinly Sliced Crosswise 1 Cup Shredded Jack Cheese 1 Cup Shredded Cheddar Cheese 1 Cup Shredded Provolone Cheese 2 T. Chopped Cilantro Leaves 6-(6-in.) Flour Tortillas Salsa For Serving Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix. Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds. Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and Flour Tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining Quesadillas. Cut each Quesadilla into 4 wedges and serve with Salsa.