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Roxy15

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Roxy15 last won the day on March 15

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About Roxy15

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    Backup
  • Birthday 03/29/1954

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    Female
  • Interests
    I love sports:) Played varsity volleyball, ran track was a collage cheerleader and pom pom girl Loved to go fishing with my dad too:)

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  1. Thank you! A delete attachment box would work too.
  2. I haven’t posted recipes lately because there is no more room to post pictures. I can’t get the attachments to delete. I can check the box by the pictures I want deleted but I don’t see where the delete attachment button is like there used to be. Maybe it’s there and I don’t see it or they made it so I can’t post pics anymore. I am sorry.
  3. Cinna-bun Cake: 3 cups flour 1/4 teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 1/2 cups milk 2 eggs 2 teaspoons vanilla 1/2 cup butter, melted Topping: 1 cup butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze: 2 cups powdered sugar 5 tablespoons milk-(enough to make it creamy to your preference) 1 teaspoon vanilla Preheat oven to 350 degrees. Prepare a 9 x 13 baking pan (buttered). Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan, Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes. While the cake is baking, prepare the glaze and set aside. Remove from oven and glaze the cake while still warm.
  4. You Say haha all you want! I decided that it’s easier for members to see any new recipes when I don’t put them in categories!
  5. Loaded Baked Potato Soup: 6 medium sized potatoes, about 1-1/2 pounds 6 slices of bacon, chopped 1/2 cup of unsalted butter 1-1/2 cups of diced onion 1/2 cup of diced celery 2 teaspoons of minced garlic 3/4 cup of all purpose flour 5 cups of chicken stock or broth 1-1/2 cups of milk 1-1/2 cups of half and half 2 teaspoons of kosher salt 6 turns of the pepper grinder 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional Couple dashes of hot sauce 1/3 cup of sour cream 1-1/2 cups of shredded sharp cheddar cheese 1/8 cup of sliced green onions Additional cooked crisp bacon or bacon bits, for garnish, optional. Additional sliced green onion, for garnish, optional. Dollop of sour cream, for garnish, optional. Preheat oven to 425 degrees F. Scrub the potatoes and prick several times with a fork or the tip of a knife. Bake directly on the oven rack for about 45 minutes, or until tender. Let cool, then peel off just the outer layer of peeling and then cut into chunks. Don't worry if some of the chunks break up - it will only add to the creaminess of the soup base. The potatoes can be baked a day or so in advance and stored in the refrigerator, if desired. Cook the chopped bacon over medium heat in the bottom of a soup pot until tender, but not crisp. Add the butter and melt; saute the onion and celery with the bacon about 4 minutes, or until softened. Add the garlic; cook another 2 minutes. Sprinkle the flour in, a little at a time, stirring until all of the flour is fully incorporated. Cook over medium heat, stirring constantly about 5 minutes. Bring the heat up to medium high and begin adding the chicken broth a little at a time, stirring constantly, until all of the broth has been incorporated and mixture is smooth. Reduce to a simmer and cook for 15 minutes, stirring several times. Stir in the milk, half and half, salt, pepper, Cajun Seasoning, hot sauce, and potatoes. Increase heat and bring mixture up to just before a boil, then reduce heat to simmer and cook another 15 minutes, stirring several times. Stir in the sour cream, cheese, and green onions and simmer just until cheese has melted and everything is heated through. Garnish individual bowls with a small pinch of shredded cheese, green onion and crumbled bacon.
  6. Caramel Pecan Pumpkin Cake: 1 cup butter, softened 1-1/4 cups sugar 4 large eggs, room temperature 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon pumpkin pie spice or ground cinnamon 1/2 teaspoon salt 1 can (15 ounces) pumpkin 1/2 cup caramel sundae syrup 1/2 cup chopped pecans 1. In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition. 2. Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate. 3. Drizzle caramel syrup over cake; top with pecans. Serve warm.
  7. https://www.today.com/recipes/valerie-bertinelli-s-hamburger-helpa-recipe-t164415
  8. I got this recipe in email today and it looks good and easy to me! You could prepare it ahead of time and bake it when you need it! That is always a big plus in my book! https://www.joyfulmommaskitchen.com/white-chicken-enchiladas/
  9. This makes me VERY happy! Thank you for letting us know that! This video says it! Happy Days Are Here Again!
  10. Crockpot Queso Blanko Dip; 1-(8-oz.)-Pkg. Cream Cheese, Cut Into Cubes 8-oz. Pepper Jack Cheese, Grated 4-oz. Diced Green Chiles ***Don't Drain 2 T. Diced Pimientos, Drained 1/4 Cup Evaporated Milk, Plus More As Needed Pickled Jalapeno Slices-(Opt.) Add all of the ingredients to a small 2-qt. slow cooker; stir gently. Heat on low for 2 - 3 hours, stirring every 30 minutes. Add additional milk as necessary for your desired consistency Serve with Taquitos/Chips/Mexican Food
  11. Sometimes I use chocolate chips and raisins in these cookies. These are one of my favorite cookies. Butterscotch Oatmeal Cookies: 1 Cup Butter, Softened 3/4 Cup Sugar 3/4 Cup Brown Sugar 2 Eggs 1 Tsp. Vanilla 1-1/4 Cups Flour 1 Tsp. Baking Soda 1 Heaping Tsp. Ground Cinnamon 1/2 Tsp. Salt 3 Cups Quaker Oats 1 Pkg. Butterscotch Chips Preheat oven to 375 degrees. In a large mixing bowl, beat butter, white sugar and brown sugar together. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon and salt; mix. Add Quaker Oats and Butterscotch Chips; mix on low until combined. Form dough into balls. I put Parchment Paper on the cookie sheets; put cookies on top of Parchment Paper. Bake 8 minutes in preheated degree oven. Let cookies cool. ***I use a large round Tupperware Container and put one layer of cookies in it; then a sheet of wax paper and then repeat until the cookies are all in it. ***Parchment Paper makes it easy to remove the cookies with no mess.
  12. I forgot to take a bigger pic of this the last time I made it. Not everyone likes turkey for Thanksgiving so thought I would post this in case anyone cares to give it a try. I took this picture the day after I made it to have for lunch, Prime Rib: 7-10 lb. Prime Rib Roast 10 Cloves Garlic, Minced 1/4 Cup Olive Oil 2 Tablespoons Fresh Black Pepper 1 Tablespoon Salt 2 Teaspoons Dried Thyme 1 Teaspoon Onion Powder 2 Teaspoons Melted Butter Make sure the prime rib is at room temperature before cooking. Combine all the ingredients in a bowl until well blended; set aside. I use a whisk to blend. Place the room temperature roast in a roasting pan with the fatty side up. Spread the rub mixture evenly all over the roast; bake according to your directions. Horseradish Sauce For Prime Rib: 1/2 Cup Sour Cream 2 Tablespoons Horseradish 2 Teaspoons White Pepper ***I May Have Used Ground Black Pepper 2 Teaspoons Worcestershire Sauce In a bowl, whisk all the ingredients together. Cover bowl and refrigerate.
  13. In my opinion, you can’t ever have too many desserts for the holidays! My Mom’s Cherry Bars: This is one of my favorite desserts to make: Cherry Slices: 1 Cup Butter, Softened 1-3/4 Cup Sugar 4 Eggs 1 Tsp. Vanilla Mix all the above ingredients together. Add the following ingredients gradually: 2-1/2 Cups Flour Pinch Of Salt 1-1/2 Tsp. Baking Powder ***I spray the cookie sheet with Pam. Beat well and spread on cookie sheet. ***IMPORTANT! Save 1 1/2 cups batter for top. Spread 1 can cherry pie filling over dough. Drop rest of dough by teaspoons and spread out to cover. Bake at 350 degrees for for 40 minutes. Frost with powdered sugar frosting after it has cooled down, Powdered Sugar Frosting: I don't measure the ingredients/eyeball it. Mix some powdered sugar, vanilla, some butter and milk in a mixing bowl. . ...
  14. Roxy15

    Rolls

    I am starting early to try new recipes for the holidays and this is one of the recipes that I am going to make! Rolls: 1 Cup Warm Water 1 Package Active Dry Yeast 1/4 Cup Sugar 1 Teaspoon Salt 3 Tablespoons Softened Butter 1 Egg, Beaten 3-1:2-4 Cups Flour Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3-1/2-4 cups flour and mix until soft dough forms/(it shouldn’t be sticky!). Put out onto floured board and knead a few times until smooth. Place in a greased bowl; cover with plastic wrap and let rise in warm place for approximately 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place into greased 13x9-in. baking pan. Let ruse again about 30 minutes. Bake ar 350 degrees for 20 minutes . Brush tops with butter.
  15. Pumpkin Pie Cupcakes: 1-(15-oz.) Can Pure Pumpkin Puree 3/4 Cup Granulated Sugar 2 Large Eggs 1 Tsp. Vanilla Extract 3/4 Cup Evaporated Milk 2/3 Cup All-Purpose Flour 2 Tsp. Pumpkin Pie Spice Mix 1/4 Tsp. Kosher Salt 1/4 Tsp. Baking Soda 1/4 Tsp. Baking Powder Whipped Cream For Topping Preheat oven to 350 degrees and line a muffin pan with cupcake liners. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined. Pour dry mixture into pumpkin mixture and mix just until combined. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter. Bake for about 20 minutes, until cupcakes are set. Let cool in the muffin pan for about 30 minutes. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
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