Roxy

http://www.members.tripod.com/~lotsofinfo/

You Know You're From Arkansas When... "Vacation" means goin' through Harrison on the way to Branson. Down South, to you, means Louisiana. You have no problem spelling or pronouncin' Ouachita or Possum Grape. You know what Toad Suck and Booger Holler are. Your idea of a really great tenderloin is when the meat is twice as big as the bun and comes with cole slaw on top. You say catty-wampus and tumped over. You know the difference between a deer dog, a duck dog and a coon dog by the way they bark. Pulaski County is considered a foreign or exotic place. You consider being a "Beef Queen" an honor. You faithfully drink Pepsi, Mt. Dew, or Dr. Pepper everyday of your life. You know what a "cow drop" is. You have your own secret bbq sauce. You know how to snipe hunt. You or your neighbors have more hunting dogs than you have family members. You visit the Arkansas State Fair mainly to see your neighbor's prize chicken. You've been invited to or had a bunkin' party. You abhor homosexuality, but love "Queer Eye for the Straight Guy." You'd rather be No. 1 in football than No. 1 in education. You think that recycling means riding your bike down the same old path. You think orange barrels are really part of the interstate system. When the forecast calls for an inch of snow, you run out with all the other crazies to stand in line for three hours to buy a month's worth of groceries. You drink sweet iced tea out of a sports bottle. Your traditional Thanksgiving dinner is a deep-fried turkey. You call a shopping cart a buggy. You see "No Hunting" signs are riddled with bullet holes. You think "Animal House" is the training film for incoming athletes at the University of Arkansas The three food groups are Velveeta, pork rinds and a six-pack. Everyone you think of as a "liberal" is either Methodist or Catholic. You think that Bill Clinton is a lyin', cheatin' sumbitch, but you'd still vote for him again in a heartbeat because he's OUR lyin' cheatin' sumbitch. You've "offered" someone an "ass-whoopin'. " ( When you give directions they include "over yonder," "down the road a piece," and "right near." You're not commitment-phobic: you love God, guns and football. You'd rather have a Budweiser beer museum than a presidential library. You think pinto beans are nekkid without hamhocks, cornbread and buttermilk. Sweet milk and torn up biscuits in a glass is your favorite dessert. You think bagels are nothing but a cruel doughnut joke invented by some Yankee! You eat at Senor Tequila's for atmosphere and Lolita's Tex-Mex for salsa. You say, "I voted for Clinton to get him out of the state." You own three cars and one license plate. You actually get these jokes and pass them on to other friends from Arkansas.

I made the roast and cherry crisp pie for dinner last night and I highly recommend both of them. I didn't put the potatoes in the crockpot..because they turn brown if you do that..I always make the mashed potatoes seperate when cooking a roast. I highly recommend both recipes. Make them both in the morning and when Nebraska gets done playing ..you will have a great dinner afterwards:) Crockpot Roast Beef 1 beef roast, any kind 1 (1-1/4 oz.) package dried brown gray mix 1 (1-1/4 oz.) package dried Italian salad dressing mix 1 (1-1/4 oz.) package dried ranch dressing mix-I used Hidden Valley 1/2 cup water I put sliced mushrooms, small baby carrots on the bottom of the crockpot. I sprinkled the roast with garlic powder and pepper. I would have put garlic on the bottom of the crockpot too, but, I didn't have any. 1. Place beef roast in crockpot. 2. Mix the dried mixes together in a bowl and spinkle over the roast. 3. Pour water around the roast. 4. Cook on low for 7-9 hours. I made this at 8 a.m. and we ate at 8 p.m. or so. It was so juicy and tender..we loved it. I mixed 4 tablespoons of flour with 1 cup of milk. I am not sure how much broth I used..just poured the broth in a sauce pan..let it get hot and then added the flour and milk mixture to it. Use more of less flour and milk to make how much gravy you will need. I also added some kitchen bouquet to the gravy. Cherry Crisp Pie 1/4 cup-1/2 stick-butter or margarine 3/4 cup quick-cooking oats or old-fashioned oats-I used Old Fashioned Quaker Oats 1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar 1/2 cup chopped chopped pecans-if desired, I just used a small bag..didn't measure...we like pecans 1/2 teaspoon ground cinnamon 1-21-oz. can cherry pie filling-*see note below 1-9-inch prepared graham cracker crust Melt butter in saucepan (medium). Remove from heat and stir in oats, flour, brown sugar, pecans, if desired, and cinnamon. Spoon pie filling into crust. Sprinkle oat mixture over top. Place pie on a baking sheet. Bake in a preheated 375 degree oven for 40-45 minutes. I baked it for 40 minutes. Bake it till topping is golden brown. Cool on a wire rack. I baked it on a cookie sheet and just let it cool on it. Refrigerate at least 4 hours before serving. *The recipe said to use 2 (21 oz.) cans cherry pie filling..but, I goofed up and used only 1 can. Glad I did though..1 can was plenty. Baked Chicken Cacciatore One 3 pound chicken, cut into 8 pieces Salt and fresh cracked pepper 2 TBS olive oil 2 green bell peppers, seeded and cut into narrow strips 1 large onion, thinly sliced 8 ounces mushrooms, trimmed and quartered 2 cloves garlic, minced 2 cups canned Italian peeled tomatoes, drained and chopped 1 tsp dried oregano Preheat oven to 450*. Oil a roasting pan to hold chicken pieces in a single layer. Rinse and pat dry chicken, lay in roasting pan skin side down. Salt and pepper. Bake for approximately 30 minutes. Turn chicken and salt & pepper. Bake another 20 minutes, or until lightly browned. While chicken is baking, in a large skillet heat the oil over med-high heat. Add the peppers, onions, and mushrooms in a single shallow layer. Cook, stirring frequently, until the vegetables are tender and lightly browned, about 15 minutes. Stir in the garlic and cook another 2 minutes. Add the tomatoes, oregano, salt and pepper to taste. Bring to a simmer and cook until the sauce is thick, about 30 minutes. Spoon off any visible grease around the chicken. Pour sauce and vegetables over and around chicken pieces. Bake 20 more minutes. Serve hot over rice, noodles, pasta or mashed potatoes. **NOTE: You can use boneless, skinless chicken breasts. If you use these, add about a cup of chicken broth to enhance the flavor. Chicken bones and skin give this dish flavor. You can also add a cubanelle pepper with the other peppers for additional flavor. Cubanelles are not hot but lend a fresh flavor that bell peppers don't have.

A high school English teacher reminds her class of tomorrow's final exam. "Now class, I won't tolerate any excuses for you not being there tomorrow. I might consider a nuclear attack or a serious personal injury or illness, or a death in your immediate family - but that's it, no other excuses whatsoever." A smart-ass guy in the back of the room raises his hand and asks, "What would you say if tomorrow I said I was suffering from complete and utter sexual exhaustion?" The entire class does its best to stifle their laughter and snickering. When silence is restored, the teacher smiles sympathetically at the student, shakes her head, and sweetly says, "Well, I guess you'd have to write the exam with your other hand."

In March, 2005, this song was performed at a Diamond Rio concert. They received an immediate standing ovation, and continue to do so every time they perform it! Sadly, major radio stations wouldn't play it because it was considered politically incorrect. http://gunbarrelcityradio.com/InGodWeStillTrust.wmv

Kids can be so cruel..this is my opinion.. Well, my own impression is the schools had better be careful or they're likely to be sued by students and their parents for interfereing where they have no right to interfere..... if the kids are posting to the blogs from school computers, then the school will have some control, but certainly not if they're posting from home computers. As a parent, there is no bloody way I would allow the schools to tell my kids what they can and cannot post on public weblogs... As a parent, I would appreciate the schools advising (educating) my kids on proper and moral behaviour, as far as posting to them... or on the type of postings that would be seen as criminally libelous... but that's where the school's responsibility ends! The purpose of the educational system is to educate the kids, not to legislate against them!!! Where on earth do these schools get off thinking they have a mandate beyond education? Of course, the kids have to be careful too, because they also can be sued. And, as parents are responsible for the actions of their kids, the parents can also be sued. So my guess is, it's to the parents benefit if the schools do educate, but certainly not to legislate or discipline.

A girl was visiting her blonde friend who had acquired two new dogs, and asked her what their names were. The blonde responded by saying that one was named Rolex and one was named Timex. Her friend said, "Whoever heard of someone naming dogs like that?" "HellOOOooo," answered the blonde. "They're watch dogs!"

Seven-Layer Bean Dip Old El Paso® Favorite Recipe! Dig in to a delicious homemade dip. You make it by layering your favorite Mexican ingredients. 1 can (16 oz) Old El Paso® refried beans 1 package (1.25 oz) Old El Paso® taco seasoning mix 1 package (8 oz) cream cheese, softened 1 can (4.5 oz) Old El Paso® chopped green chiles 1 cup Old El Paso® salsa (any variety) 2 cups shredded lettuce 2 cups shredded Cheddar or Mexican cheese blend (8 oz) 1 can (2.25 oz) sliced ripe olives, drained (1/2 cup) 1 medium tomato, diced (3/4 cup) Tortilla chips, if desired 1 . In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter. 2 . In another medium bowl, stir together cream cheese and chiles. Carefully spread over bean mixture. 3 . Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips. HOT WINGS 3 - 4 pound(s) Chicken wings COATING: 1 tablespoon Chili powder 1 tablespoon Cayenne pepper 1 tablespoon White pepper 1 tablespoon Black pepper 1 tablespoon Cumin 1 tablespoon Salt 1 tablespoon Garlic powder SAUCE: 1 cup Frank's Red Hot sauce 1 Stick Butter 1/2 tablespoon Cayenne pepper 1/2 tablespoon Garlic powder Combine the ingredients for the coating. Sprinkle or roll the wings in this seasoning until covered. Deep fry wings until crisp. You can also bake in a 400s oven for about 20-25 minutes. Heat the sauce ingredients to dissolve. Toss the finished wings in this sauce to coat. Use a large heat-proof mixing bowl, NOT a Baggie or Ziploc, they will melt. Black Pepper Shrimp 3 lbs fresh shrimp, unpeeled (heads cut off) 8 tablespoons butter 3 tablespoons chopped garlic 4 tablespoons fresh ground black pepper Rinse and drain shrimp and place in shallow baking pan. Melt the butter in a small saucepan. Add the garlic and saute for 3 to 4 minutes. Pour the garlic butter mixture over shrimp and toss to coat. Sprinkle about half the pepper over shrimp until they are well covered. Remember--don't be afraid! Bake until pink (about 5 minutes). Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer. Don't overcook! Bacon Wrapped Smokies INGREDIENTS: 1 pound sliced bacon, cut into thirds 1 (14 ounce) package beef cocktail wieners 3/4 cup brown sugar, or to taste -------------------------------------------------------------------------------- DIRECTIONS: Preheat the oven to 325 degrees F (165 degrees C). Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting. Cajun Seasoning 1 teaspoon oregano 1 teaspoon thyme 2 teaspoons paprika 1/2 teaspoon cayenne 1 teaspoon black pepper 1/2 teaspoon sugar 1 teaspoon cumin 1 teaspoon garlic salt 1. Blend all ingredients and store in an airtight container. Cajun Chicken Ingredients: 2 cups vegetable oil 2 tablespoons Cajun Seasoning 2 tablespoons dried Italian-style seasoning 2 tablespoons lemon pepper garlic powder to taste 10 skinless boneless chicken breast halves-pounded to 1/2 inch thickness Directions: 1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garflic powder and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. 2. Preheat the grill for high heat. 3. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Cajun Teriyaki Grilled Chicken Sandwich INGREDIENTS: 2 skinless, boneless chicken breasts 8 slices cooked bacon 4 slices cheese (your choice) 4 leaves of lettuce 1 cup roasted red bell pepper cut into thin strips 4 tablespoons teriyaki sauce 4 teaspoons Cajun seasoning 4 toasted buns PREPARATION: Pound chicken beasts to about 1 inch thickness. Cut into 2 equal pieces. Rub chicken with Cajun seasoning and place on a medium hot grill. Grill for about 5 to 6 minutes per side or until done. Brush with teriyaki sauce and remove from grill. Assemble sandwiches with 1 chicken piece, two strips of bacon, 1 slice of cheese, lettuce, slice of tomato and 1/4 cup of roasted bell peppers. Runza Casserole 1/2 head cabbage, chopped 1 onion, chopped 2 tablespoons water 1 lb ground beef salt and pepper 1 teaspoon worcestershire sauce 1 (10 3/4 ounce) can cream of mushroom soup 5 ounces milk 1 cup cheddar cheese, shredded 1 (8 ounce) package crescent rolls Preheat oven to 350. Simmer cabbage and onion until partially cooked in the 2 Tablespoons of water. In small frying pan brown the Ground Beef. Drain excess fat. Add the salt and pepper to your taste likeing. Add Worcestershire sauce, Cream of mushroom soup, half of the soup can of milk and the cheese. When the mixture is bubbly, stir in the cabbage and onion. Place in a 9 X 13 pan that has been sprayed with cooking spray or lightly greased. Open the crescents rolls and lay flat over the meat mixture. Bake for 30 mins at 350 or until the crust is golden brown. Butter Pecan Cake Brownies 1 (2-layer) box butter pecan cake mix 1/2 cup (1 stick) butter, melted 1 egg Topping 1 (1-pound) box confectioners' sugar (3 1/2 cups) 1/2 cup (1 stick) butter, melted 2 eggs 1 (8-ounce) package cream cheese Preheat oven to 300 degrees. Mix the first three ingredients and press in 9 x 13-inch pan. Mix confectioners' sugar, melted butter, eggs and cream cheese together; pour on cake batter and sprinkle with pecan chips. Bake for 55 minutes. Crockpot Chicken & Dumplings 4 boneless skinless chicken breasts, cut in small chunks 2 cans condesed cream of chicken soup 1 onion, cut up 1 chicken bouillon cube-I used 1 tsp. powder Garlic-I used 1 clove cut up 2- 10-oz. packagaes refrigerated biscuits Combine all ingredients, except biscuits, in a crockpot. Cover and cook on low for 5-6 hours. Forty minutes before serving, turn crockpot on high. Tear or cut biscuits into 1-inch pieces. Add to your crockpot; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through. Traditional Deviled Eggs 6 hard-boiled eggs, peeled halved lengthwise 1/4 cup mayonnaise 1 teaspoon prepared mustard 1 teaspoon white vinegar 1/4 teaspoon salt cracked black pepper 1 dash Tabasco sauce paprika (to garnish 1. Scoop eggg yolks into bowl. 2. Set aside egg whites 3. Add mayonnaise, mustard, vinegar, salt and peppet to yolks. 4. Mash together with for until smooth. 5. Spoon mixture into egg white halves. 6. Sprinkle tops with paprika. 7. Refrigerate. Buffalo Nachos INGREDIENTS: 2 cups diced cooked chicken or turkey 1/3 cup Frank's® REDHOT® Cayenne Pepper Sauce or Frank's® REDHOT® XTRA HOT Cayenne Pepper Sauce 2 tablespoons melted butter 1 (10 ounce) bag tortilla chips 2 cups shredded Cheddar or Jack cheese Blue cheese or Ranch salad dressing Sour cream DIRECTIONS: 1. Combine turkey or chicken, Frank's RedHot Sauce and butter in bowl; toss well. 2. Layer turkey mixture with chips and cheese in baking dish or on pizza pan. 3. Bake at 350°F for 5 minutes until hot and cheese melts. Garnish as desired. Serve with blue cheese dressing, sour cream and additional Frank's RedHot Sauce. Tip: You may substitute 1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce for the mixture of Frank's RedHot Sauce and butter. Variations: Add 1/2 cup of the following to nachos along with chicken: chopped bell peppers, sliced green onion, sliced black peppers or diced jalapeno peppers.

Club Roll-Ups 1 package (3 oz.s) cream cheese, softened 1/2 cup ranch salad dressing 2 tablespoons ranch salad dressing mix 8 bacon strips, cooked and crumbled 1/2 cup finely chopped onion 1 can (2-1/4 oz.s) sliced ripe olives, drained 1 jar (2 oz.s) diced pimientos, drained 1/4 cup diced canned jalapeno peppers 8 flour tortillas (10 inches) 8 thin slices deli ham 8 thin slices deli turkey 8 thin slices deli roast beef 2 cups (8 oz.s) shredded cheddar cheese In a small mixing bowl, beat cream cheese, ranch dressing and dressing mix until well blended. In another bowl, combine bacon, onion, olives, pimientos and jalapenos. Spread cream cheese mixture over tortillas; layer with ham, turkey and roast beef. Sprinkle with bacon mixture and cheddar cheese; roll up. Yield: 8 servings. Hot Artichoke and Spinach Dip 1/2 cup chopped green onions 2 tablespoons butter 4 oz.s cream cheese, softened 2 packages (10 oz.s each) frozen creamed spinach, thawed 1 can (14 oz.s) water-packed artichoke hearts, rinsed, drained and chopped 1 cup (4 oz.s) shredded Monterey Jack cheese 1 cup (4 oz.s) shredded Swiss cheese 1 tablespoon Worcestershire sauce 1/2 teaspoon Cajun seasoning 1/2 teaspoon minced fresh thyme 1/2 teaspoon hot pepper sauce 1 garlic clove, minced 1/4 cup grated Parmesan cheese Toasted baguette slices or pita chips In a small skillet, cook onions in butter until tender; set aside. In a large mixing bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic. Transfer to a greased 1-1/2 qt. baking dish. Bake, uncovered, at 350 for 25-30 minutes or until bubbly arround the edges. Top with Parmesan chese. Broil 4-6 inches from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers. Yield: 6 cups. Beer Cheese Dip 1/3 cup beer or nonalcoholic beer 4 ounces cream cheese, cubed 3 oz.s crumbled blue cheese 1/4 cup Dijon mustard 2 tablespoons grated onion 1/2 to 1 teaspoon hot pepper sauce 1 garlic clove, minced 3 cups (12 oz.s) shredded cheddar cheese Assorted crackers In a small saucepan, bring beer to a toil. Remove from the heat and cool to room temperature. In a food processor, combine the beer, cream cheese, blue cheese, mustard, onion, hot pepper sauce and garlic. Add cheddar cheese; cover and process until well blended. Transfer to a bowl. Cover and refrigerate overnight. Let cheese stand at room temperature for 30 minutes before serving. Serve with crackers. Yield: 3 cups. Spicy Seasoned Chicken 1 lb. boneless skinless chicken breasts, cut into strips 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon chili powder 1/2 teaspoon salt 1 tablespoon vegetable oil Tortilla chips, taco shells or flour tortillas Shredded cheddar cheese, sliced ripe olives, shredded lettuce, sour cream and salsa, optional In a large skillet, saute the chicken, cumin, garlic powder, chili powder and salt in oil until chicken is no longer pink. Serve with tortilla chips, taco shells or flour tortillas. Garnish with optional toppings. Yield: 4 servings. Traditional Salsa 5 plum tomatoes, seeded and chopped 1/2 cup chopped onion 1 jalapeno pepper; seeded and chopped 1 tablespoon lime juice 1 garlic clove, minced 1/4 teaspoon salt 1/4 cup minced fresh cilantro Tortilla chips In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 2-1/2 cups. Baked Jalapenos 1 package (3 oz.s) cream cheese, softened 1/4 teaspoon ground cumin 2/3 cup shredded Monterey Jack cheese 1 teaspoon minced fresh cliantro 8 jalapeno peppers, halved lengthwise and seeded 1 egg, beaten 3/4 cup cornflake crumbs In a small mixing bowl, beat cream cheese and cumin until smooth. Beat in Monerey Jack cheese and cilantro. Spoon into jalapeno halves. Place egg and cornflake crumbs in seperate shallow bowls. Dip filling side of jalapeno in egg, then coat with crumbs. Place on a greased baking sheet with crumb side up. Bake at 350 for 25-30 minutes or until top is golden brown. Serve immediately. Yield: 16 appetizers. Spicy Refried Beans 1 small onion, chopped 1 jalapeno pepper, seeded and chopped 1 garlic clove, minced 2 teaspoons vegetable oil 1 can (16 oz.s) refried beans 2 tablespoons water 1 teaspoon hot pepper sauce 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/8 teaspoon cayenne pepper 1/2 cup shredded Monterey Jack cheese In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne pepper. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese. Yield: 2 cups. Mexican Macaroni and Cheese 3 cups uncooked elbow macaroni 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups milk 1 tablespoon lime juice 2 cups (8 oz.s) shredded cheddar cheese, divided 1-1/2 cups (6 oz.s) shredded pepper Jack cheese, divided 2 tablespoons chopped jalapeno pepper 1 to 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon paprika Cook macaroni accoding to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350 for 15-20 minutes or until cheese is melted. Pistacho-Crusted Fish 1/2 cup dry bread crumbs 1/2 cup chopped pistachios 1/2 teaspoon seafood seasoning 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/2 cup all-purpose flour 1/2 cup milk 1-1/2 pounds whitefish or cod fillets 3 tablespoon vegetable oil In a shalllow bowl, combine the first six ingredients. Place flour and milk in seperate shallow bowls. Dip fillets in flour, then in milk; coat with pistachio mixture. In a large nonstick skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Yield: 6 servings. Curried Pecans 3 tablespoons butter, melted 1-1/4 to 1-1/2 teaspoons curry powder 1/2 teaspoon salt 2 cups pecan halves In a bowl, combine the butter, curry and salt. Add pecans and toss to coat. Transfer to a foil-lined 11x7x2-in. baking pan. Bake at 350 for 15-20 minutes or until toasted and crisp; stirring three times. Cool on a wire rack. Store in an airtight container. Yield: 2 cups. Butterscotch Pecan Logs 1 teaspoon plus 1/4 cup butter; divided 1-1/2 cups sugar 1-1/2 cups packed brown sugar 1 can (5 oz.s) evaportated milk 1 jar (7 oz.s) marshmallow creme 1-1/2 cups butterscotch chips 2 packages (14 oz.s each) caramels 5 tablespoons heavy whipping cream 4 cups finely chopped pecans Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a heavy saucepan, combine the sugars, milk and remaining butter. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook for 5 minutes. Remove from the heat. Stir in marshmallow creme and chips until chips are melted. Spread into prepared pan. Cool completely. Using foil, lift candy out of pan; discard foil. Cut candy into 2-in.x 1/2-in. pieces. In a large microwave-safe bowl, combine caramels and cream. Microwae, uncovered, on high for 3-4 minutes or until melted; stir until smooth. Dip candies into caramel mixture; shake off excess. Immediately roll in pecans. Place on waxed paper until set. Store in an airtight container in the refrigerator. Before serving, cut into slices if desired. Yield: 4-1/2 pounds. Ths recipe was tested in a 1,100-watt microwave.

http://www.bettycrocker.com/recipes/featur...px?group=OEPapp http://www.ichef.com/recipe.cfm?task=displ...;recipeid=94134

http://www.epicurious.com/features/enterta...g/intro?mbid=RF

http://www.debbiemacomber.com/recipes/appetizers.htm

I would of posted the wallpaper I chose..but, I didn't bookmark it..this one is cute too..but..doubt if the men would like it lol If you want it...click on this link and right click and set as background on your computer. http://www.huskerpedia.com/images/applepie.html

I found the neatest wallpaper for my computer..it is Huskers of course:) I did alot of searching and found one that I like:) Just right click on any picture that you like and set it as background-you all may know that by now:)

Hmm...don't know what to tell you...it plays on my computer.

Love ya Huskers:) Congrats on your win:) thought of this song when you play Texas, Colorado, KU, etc. I hope you beat them:) and sing this on the way back to the locker room:) Edited...to say just the last part lol the goodbye part http://musicstore.real.com/music_store/pre...trackid=6156997

http://www.mexgrocer.com/mexican-recipes.html http://www.pepperfool.com/recipe_home.html

Click on the recipe card to get the recipe you want to look at... http://www.pbase.com/monicakm/recipes

http://www.justmecookin.com/main.html

Stuffed Mushrooms 80 mushrooms 1/2 cup butter, melted 1/4 cup Parmesan cheese 1/2 cup mushroom stems 1/2 teaspoon garlic salt 1 8-oz. package cream cheese, softened Preheat the oven to 350. Line baking sheets with foil. Wash and remove the stems from the mushrooms. Chop and reserve 1/2 cup of the stems. Brush the caps with the butter and place on the trays. In a medium bowl, combine the Parmesan cheese, mushroom stems, garlic salt, and cream cheese, blending well. Fill the caps with the mixture. Bake for 15 minutes. Cheese Ball 2 - 8-oz. packages cream cheese, softened 1 - 8 oz. can pineapple tidbits 2 tablespoons chopped onion 1/4 cup chopped green pepper 2 cups chopped pecans 1/4 teaspoon salt Using a fork or mixer, cream the cream cheese. Add the remaining ingredients, reserving 1 cup of pecans. Mix well by hand. Let the mixture harden in the refrigerator for 45 minutes. Remove and shape into a ball. Roll in the reserved pecans. Miracle Salve Dip 9 slices bacon 1 small tomato, quartered 1- 8-oz. package cream chese, softened and cubed 3 teaspoons prepared mustard 1/2 teaspoon Tobasco sauce 1-1/2 cups almonds 3 tablespoons chopped green onions Crackers In a large skillet, fry the bacon. Drain on paper towels, crumble, and set aside. In a blender or food processor, blend the tomatoes, cream cheese, mustard, and Tobasco sauce. Add the almonds, onions, and bacon. Blend until the almonds are chopped. Refrigerate for 2 hours. Serve with crackers. Grand Caramel Corn 5 quarts popped corn (2 to 3 bags microwave corn) 2 cups packed brown sugar 1 cup butter or margarine 1/2 cup light corn syrup 1 teaspon baking soda 1 tespoon vanilla extract 1 teaspoon salt Spread the popcorn on baking sheets and set aside. In a large saucepan, combine the brown sugar, butter, and corn syrup. Boil for 5 minutes, and remove from the heat. Add the baking soda, vanilla, and salt. Stir thoroughly. The mixture will "foam up." Pour over the popped corn and mix well. Bake in a 250 degree oven for 40 minutes. Stir every 15 minutes. Makes 5 quarts. Spicy Shrimp 6 bacon strips, diced 1 cup butter, cubed 2 garlic cloves, minced 2 tablespoons seafood seasoning 2 tablespoons Dijon mustard 1-1/2 teaspoons chili powder 1 teaspoon pepper 1/2 to 1 teaspoon Louisiana-style hot sauce 1/4 teaspoon each dried basil, oregano and thyme 1-1/2 lbs. uncooked shell on medium shrimp In large skillet, cook bacon over medium heat until partially cooked, but not crsip; drain. Stir in the butter, garlic, seafood seasoning, mustard chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Place the shrimp in an ungreased 13x9x2-in. baking dish. Add sauce and stir to coat. Bake, uncovered at 375 for 20-25 minutes or until shrimp turn pink, stirring twice. Crispy Peanut Butter Cookies 1 cup buttter, softened 1 cup creamy peanut butter 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1 package (10 oz.s) swirled Nestle milk chocoate and peanut butter chips In large bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips. Drop by rounded tablespons onto ungreased baking sheets. Bake at 350 for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Caramel Apple Crisp 3 cups old-fashioned oats 2 cups all-purpose flour 1-1/2 cups packed brown sugar 1 teaspoon ground cinnamon 1 cup cold butter 8 cups thinly sliced peeled tart apples 1 package (14 oz.s) caramels, halved 1 cup apple cider, divided In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13x9x2-in. baking dish. Layer with half of the apples and caramels and 1 cup oat mixture; repeat layers. Pour 1/2 cup cider over top. Bake, uncoverd, at 350 for 30 minutes. Drizzle with remaining cider; bake 15 minutes longer or until apples are tender. Honey Walleye 1 egg 2 teaspoons honey 2 cups crushed butter-flavored crackers (about 45 to 50) 1/2 teaspoon salt 4 to 6 walleye fillets (1-1/2 to 2 lbs.) 1/3 to 1/2 cup vegetable oil Lemon wedges, optional In a shallow bowl, beat egg; add honey. In a plastic bag, combine crackets and salt. Dip fish in egg mixture, then shake in bag until coated. In a skillet, cook fillets in oil for 3-5 minutes on each side or until golden and fish flakes easily with a fork. Serve with lemon wedges if desired.

Made these for the game last night and they were great:) I highly recommend them:) Chicken Drummettes 18 chicken wings (drummettes) 1 tbs. Oil 1/2 cup Ring of Fire® Garden Fresh Chile Sauce or Ring of Fire® All Purpose Red- Pepper Sauce- I just used the hot sauce that we had..any hot sauce will work. 2 tbs. melted butter Non-stick Cooking Spray Preheat oven to 450. Rinse chicken wings and pat dry with a paper towel. Place wings in a bowl and lightly coat with oil. On a foiled cookie sheet, lightly coat with a non-stick cooking spray. Arrange wings on cookie sheet and place in oven. I sprinkled garlic salt and pepper on them too. Cook chicken wings for 45 minutes, turning wings over every 15 minutes to brown evenly. Remove wings from oven. Put cooked wings into a large bowl. Pour melted butter and Ring of Fire® Sauce and lightly toss until wings are thoroughly coated.

http://www.joyofbaking.com/ChristmasBaking.html

http://www.joycesfinecooking.com/copycat_recipes.htm

Great Job thx:)

I am so excited and nervous about the game with USC...Go Huskers:) Got my Husker sweatshirt on...have my beer...got to get primed up more for the game lol going to make hot wings later and have pizza. You all ready? http://www.huskerbay.com/new/Nebraska__The..._TD_version.mp3