Jump to content


  • Content Count

  • Joined

  • Last visited

  • Days Won


Roxy15 last won the day on March 15

Roxy15 had the most liked content!

Community Reputation

1,299 Excellent

About Roxy15

  • Rank
  • Birthday 03/29/1954

Profile Information

  • Gender
  • 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:)

Recent Profile Visitors

11,410 profile views
  1. Roxy15

    Roxy’s Go Big Red Grilling Recipes

    BBQ Ribs: 4 Cups White Distilled Vinegar 4 Cups Water 1/3 Cup Seasoning Rub-(Recipe Below) 2 Slabs Pork Loin Back Ribs (Approximately 2-lbs. Each) Seasoning Rub: 1/2 Cup Salt 1/4 Cup Pepper 1 T. Garlic Powder 1 T. Oregano 1 T. Celery Seed 1 T. Paprika 1 T. Chili Powder Combine all ingredients; set aside. Mix vinegar, water and seasoning together to make basting sauce. Cook meat over direct heat in the grill, approximately 18-in. above the fire. Coals should be at 325-350 degrees. Start ribs, bone side down, until nine side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this reaches a nice golden brown. The meat is ready when it’s so hot you can’t touch it with your fingers, approximately 30 minutes per side. Baste again and sprinkle with seasoning; serve.
  2. Roxy15

    Roxy’s Go Big Red Main Course Recipes

    Southwestern Stuffed Peppers Ingredients; 8 large bell peppers red and green 1 lb. ground beef or turkey 2 tbsp taco seasoning or one packet 1 bag Minute® Multi-Grain Medley makes about 1 1/2 cups 1 can corn 1 can petite diced tomatoes 1 cup shredded cheese (I used pepper jack) Directions: Preheat oven to 350 degrees. Cut off tops of peppers and clean out the seeds and ribs. Boil peppers for 5-7 minutes and then turn upside down onto a paper towel to drain. Cook rice according to package directions; set aside. While the peppers are boiling, brown the ground beef; drain fat. Add Taco Seasoning, corn, tomatoes and cooked rice to the meat mixture. Simmer for 5 minutes. Spoon mixture into the peppers and place in a 9x13-in. pan. Bake for 20-25 minutes, depending on how soft you like your peppers. Pull out and add shredded cheese to the top of each pepper and return to oven for 5 minutes. Serve with sour cream and salsa.
  3. Roxy15

    Roxy’s Go Big Red Main Course Recipes

    Crockpot Ranch Pork Chops: Pork Chops/Boneless Or Bone In 2 Cans Cream Of Chicken Soup 2 Packages Hidden Valley Ranch Dressing Mix In crockpot, layer pork chops; add the cream of chicken soup and then sprinkle the Hidden Valley Dry Dressing all over, Cover and cook on high fir 4 hours it on low for 6 hours. I always cook it on low. You will get a good gravy for mashed potatoes. The directions above the picture uses less ingredients, but I use more to get a good gravy and so it turns out really tender and moist! This is one of my favorite ways to make pork chops!
  4. Roxy15

    Roxy’s Go Big Red Bread Recipes

    ~ Texas Roadhouse Rolls - YES ❤ The Real Recipe ~ And I've included the Cinnamon Butter! Ingredients: 4 tsp. active dry yeast 1/2 c. warm water 2 c. milk, scalded and cooled to lukewarm 3 Tbl. of melted butter, slightly cooled 1/2 c. sugar 2 quarts all purpose flour (7-8 cups) 2 whole eggs 2 tsp. salt Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter-(about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Butter. *Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet. Texas Roadhouse Cinnamon Butter: Ingredients; 1 cup butter, softened 1⁄3 cup sweetened condensed milk, chilled 1⁄2 teaspoon corn syrup 3⁄4-1 teaspoon cinnamon, to taste Directions; Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator. Yield-1 1/2 cups
  5. Roxy15

    Roxy’s Go Big Red Main Course Recipes

    LEMON GARLIC BUTTER STEAK WITH ZUCCHINI NOODLES: 15-Minute Lemon Garlic Butter Steak with Zucchini Noodles — So much flavor and nearly IMPOSSIBLE to mess up! Delicious juicy marinated steak and zucchini noodles cook up together in just one pan for a quick low carb meal you’ll be crazy about. The marinade helps to tenderize and infuse the steak with savory flavor and links up the cooking juices into a sauce worth sipping by the spoon! Ingredients; 1 1/2 lb flank steak, sliced against the grain 4 medium zucchini 2 tablespoons olive oil 4 garlic cloves, minced 2 tablespoons butter or ghee 1 lemon, juice and zest 1/4 cup low-sodium chicken broth 1/4 cup chopped parsley 1/4 teaspoon crushed red pepper flakes Salt and fresh cracked pepper, to taste The steak marinade 1/3 cup low-sodium soy sauce 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon Sriracha Sauce- (or any hot chili sauce you like) Directions; Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside. Bring the steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook for one minute without stirring. Add minced garlic, then stir the steak for another minute or two to cook the other side. Remove the steak from the skillet and set aside to a plate. In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the steak strips back to the pan and stir for another minute. Serve immediately.
  6. Roxy15

    Roxy’s Go Big Red Dessert Recipes

    No Bake Snickers Crunch Bars - Dessert Ingredients: Crunchy Chocolate Top and Bottom Layer • 1 12 oz package semi-sweet chocolate chips, divided • 1 11 oz package butterscotch chips, divided • 1 cup creamy peanut butter, divided • 3 cups Cocoa Pebbles, divided Nougat Layer • ¼ cup unsalted butter • 1 cup granulated sugar • ¼ cup evaporated milk • 7 oz container marshmallow creme • ¼ cup creamy peanut butter • 1½ cups roasted, lightly salted peanuts, coarsely chopped • 1 tsp vanilla extract Caramel Layer: • 1-11 oz. bag KRAFT caramels or caramel bits • ¼ cup evaporated milk Directions: Crunchy Chocolate Bottom Layer: 1) Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside. 2) Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. 3) Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth. 4) Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish. 5) Refrigerate until firm, about 15 minutes. Nougat Layer: 1) In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved. 2) Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently. 3) Remove from heat. 4) Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts. 5) Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes. Caramel Layer 1) Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted. 2) Spread caramel over the top of the chilled nougat layer. Crunchy Chocolate Top Layer: 1) Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. 2) Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth. 3) Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer. 4) Refrigerate until firm, about 30 minutes. 5) Bars should be refrigerated until ready to eat. Cut and serve.
  7. Roxy15

    Roxy’s Go Big Red Dessert Recipes

    These rolls are easy to make and they take no time at all to make them. Cinnamon Roll Bites: 2 Cups Flour 1 Tablespoon Baking Powder 1/2 Teaspoon Salt 1/2 Cup Cold Butter 3/4-1 Cup Milk 1/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 1 Tablespoon Cinnamon 1/2 Cup-(1 Stick)-Butter, Melted Made white frosting with powdered sugar, butter, milk and some vanilla, just eyeballed ingredients. In a large bowl, combine flour, baking powder and salt using a pastry cutter. Cut the butter into cubes and add to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces. I used a pastry cutter. Stir in milk gradually, adding just enough so that the dough comes together. Bring together in a ball with your hands. If you accidentally add too much milk and it becomes sticky, just add a little more flour. Preheat oven to 350 degrees. Grease the sides of a 9-10 inch pie plate. Place 3-4 tablespoons butter in the bottom of the pie plate, swirl to coat the bottom. In a medium bowl, combine brown sugar, granulated sugar and cinnamon. Roll dough in 1-inch balls and dip in cinnamon sugar mixture and place in the pie plate. Drizzle melted butter over the dough balls in the pan. Bake for 23-26 minutes until rolls are cooked and butter/sugar mixture is bubbling in the bottom of the pan. I baked the rolls for 23 minutes, ***If you are using a pie plate smaller than 10 inches, it’s a good idea to place a piece of tin foil in the oven under the pie plate to catch any possible drips. Here are 2 pictures, one picture before I put icing on and the other picture with frosting.
  8. Roxy15

    Roxy’s Go Big Red Dessert Recipes

    Chocolate Peanut Butter Lasagna: Ingredients: CRUST: 36 Oreo Cookies 1/3 cup butter melted PEANUT BUTTER LAYER: 8 oz cream cheese softened 1 cup smooth peanut butter 1 cup powdered sugar 1/4 cup milk 1 1/2 cups whipped topping such as Cool Whip CHOCOLATE LAYER: 2 boxes of instant chocolate pudding 4 servings size 2 3/4 cups milk TOPPING: whipped topping 1 bag of Reese’s Mini Peanut Butter Cups peanut butter chips Chocolate Syrup optional Instructions: OREO CRUST: In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer. PEANUT BUTTER LAYER: With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer. CHOCOLATE LAYER; In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.) Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes, Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.