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Roxy15 last won the day on August 30 2018

Roxy15 had the most liked content!

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About Roxy15

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    Head Coach
  • Birthday 03/29/1954

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    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. https://southernbite.com/cheesy-sausage-dip/?utm_source=Southern+Bite&utm_campaign=15741f781e-bbq-sauce_COPY_01&utm_medium=email&utm_term=0_ebd6f2b05a-15741f781e-293551037
  2. https://whitneybond.com/buffalo-chicken-egg-rolls/
  3. https://www.foodnetwork.com/holidays-and-parties/photos/big-game-sandwich-recipes?nl=FNTop5_012219_spot0&bid=15744075&c32=ffcc707478b8eb5576964b0559fa6041c8b28440&ssid=FC_FCDD_Timed_Modal_2015&sni_by=1954&sni_gn=Female
  4. Roxy15


    I made these this morning to have with the fried chicken dinner I am making for dinner tonight. These are simple to make! Biscuits:: 2 Cups Flour 1 Tablespoon Baking Powder 1 Tablespoon Sugar 1 Teaspoon Salt 1/3 Cup Shortening/Used Crisco 1 Cup Milk Preheat oven to 425 degrees. Stir together flour, baking powder, sugar and salt in a large bowl. Cut in shortening using a fork or pastry blender-( I used a pastry blender)-until mixture resembles a coarse meal. Add milk gradually, stirring with a fork until dough pulls away from sides of bowl. The dough will be very sticky. Turn dough out onto a heavily floured surface or cutting board and kneed 5-6 times or just until it sticks together. Don’t overdo kneeding! Roll out dough onto a floured rolling pin to 1-in. thickness. Cut out 2-1/2-in. rounds with a floured biscuit cutter, I used a small rimmed glass. Brush off excess flour and transfer rounds to an ungreased baking sheet spacing 2-inches apart. ***I lined a cookie sheet with parchment paper! ***i used a metal spatula to transfer biscuits to cookie sheet, Bake until edges begin to brown, 13-15 minutes. ***i baked them for 12 minutes! Buscuits keep up to 24 hours in an airtight container at room temperature. Reheat in a 350 degree oven for about 5 minutes. ***That sounds too high of a temperature to me, but, everyone’s stove is different.
  5. I received this in email today. Beef & Cheddar Sliders: 1 Dozen Hawaiian Dinner Rolls 3/4-lb. Very Thinly Sliced Deli Roast Beef 1/2 Cup BBQ Sauce 8 Slices Cheddar Cheese 1/2 Cup Butter 2 Tablespoons Brown Sugar 1 Tablespoon Dijon Mustard 1 Tablespoon Worcestershire Sauce 1-1/2 Teaspoons Poppy Seeds Preheat oven to 350 degrees. Toss thinly sliced roast beef with BBQ Sauce, Split each dinner roll. Place roll bottoms in 9x13x2-inch baking pan. Top rolls with bbq roast beef. Top roast beef with cheese slices. Place roll tops on top of cheese. In a small saucepan, combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over sandwiches. Bake for 20-30 minutes or until the tops are brown and crispy.
  6. Roxy15

    Crockpot Buffalo Ranch Chicken Dip/Pic

    They didn’t use the packet, here is a picture of what they used. I posted it here. Here it is again.
  7. https://www.geniuskitchen.com/ideas/super-bowl-bites-recipes-6279?c=549584
  8. Roxy15

    Game Day Recipe Link

  9. Easy Chili Cheese Dip: 1-(8-oz.)-Pkg. Cream Cheese Softened 1-(15-oz.)-Can Chili ***Staggs Chili Is The Best Can Chili In My Opinion-Or You Can Always Use Homemade Chili If You Have Some Left Over! Hot Sauce-(Opt.) Tortilla Chips Preheat oven to 350 degrees. Stir together cream cheese and chili until combined-(mixture will be chunky) Stir In 1 cup shredded cheddar cheese. Spread mixture in the bottom of a 9-in. pie plate or similarly sized pan, Sprinkle with remaining shredded cheese. Bake until hot and cheese is melted-10-15 minutes. Drizzle with hot sauce-(opt.) Serve with tortilla chips.
  10. This one looks good too: Chicken Fajita Queso Dip: 2 Tablespoons Olive Oil 1/2 Cup Diced Green Pepper 1/4 Cup Diced Onion 1 Cup Finely Chopped Cooked Chicken 3 Tablespoons Fajita Seasoning Mix 1-lb. Velveeta Cheese, Cubed 1-(10-oz.)-Can Diced Tomatoes With Green Chilies, Undrained Heat the olive oil in a skillet on the stovetop. Add the diced peppers and onions and cook until tender, Stir in the chicken and Fajita Seasoning; set aside. In a large saucepan, combine the cubed Velveeta and can of tomatoes. Heat and stir on medium heat until creamy. Stir in the Fajita Chicken mixture. Serve warm with chips, crackers or fresh vegetables.
  11. Crockpot Buffalo Ranch Chicken Dip: I haven’t made this, but, I am thinking about making it for the Super Bowl along with salsa and some other stuff. 1 Rotisserie Chicken, Cut & Chop Meat, Discard Bones & Skin 12-oz. Bottle Frank’s Red Hot Buffalo Sauce 16-oz. Hidden Valley Ranch Dressing 1-(8-oz.)-Pkg. Cream Cheese 2 Cups Shredded Sargento 4 Cheese Blend Tortilla Chips Carrot Sticks/Celery Sticks For Serving Green Onions, Chopped 4-oz. or larger crockpot. Add all of the ingredients to the crockpot; stir. Top with green onions. ***The recipe didn’t call for green onions but, it looks like they are on top in the pic and it sounds better to me. Cover and cook on high for 2 hours. ***I would cook it on low for a longer period of time. Stur occasionally so the cheese doesn’t stick to the edges. ***I would spray the sides of the crockpot with Pam.