Roxy15

Thank you all so very much for the birthday wishes:) I got a big smile on my face when I read them:) Hugs to all of you:) My birthday was great. I didn't want to go out to eat...I just wanted to sit outside and have a few bears and my hon grilled for me all weekend:) I got to talk to my very best friend from high school on the phone and we had a great talk and we laughed a lot. I hope you all have a great day:)

Crab: The crab is typically deep-fried, but, there's no reason it can't be made on the grill. Brush the crab with oil, a sprinkle of salt and grill! Follow directions for the sauce and toss them together. Great with soft-shell or hard-shell crabs. 1.5 lb. Soft-Shell Crabs, Cleaned & Dried. Or Hard-Shell Crabs, Cleaned & Halved Oil, For Deep-Frying 1/4 cup Rice Or Water Chestnut Flour, Or 1/4 Cup Of Cornstarch & Flour Combined 4 Cloves Garlic, Shredded 3-6 Fresh Hot Chiles-(Thai Or Holland)-Whole Or Rough Chopped 3/4 Cup Tomato Sauce 2 T. Sambal Oelek Chili Sauce 1 T. Sugar 1 T. Soy Sauce 1 Tsp. Toasted Sesame Oil 1 Cup Chicken Stock 1-1/2 Tsp. Cornstarch, Mixed With 2 T. Water 1 Egg, Lightly Beaten Salt & Pepper, To Taste 2 Scallions & 1 Handful Of Cilantro, Sliced Dust the crabs with flour and deep fry. An inch of oil in a skillet is all that’s needed; just fry both sides for about 3 minutes each. Remove and set aside to drain on paper towels. In a non-stick skillet, add 3 Tbsp oil to fry, and add garlic, ginger and chilies. Fry for a few seconds until fragrant. Add tomato sauce, chili sauce, stock, soy, sugar and bring to a boil. Add cornstarch mixture to thicken. Lower heat and add the egg, stir slowly until egg is cooked. Turn off heat. Add sesame oil, salt and pepper to taste. Serve the crabs in the sauce. Garnish with scallions and cilantro. Best with French Baguette or rice.

Potato Casserole: 1/4 Cup Butter 4 Green Onions, Chopped 1 Cup Sour Cream 1-(10-oz.)-Can Cream Of Chicken Soup 2 Cups Sharp Cheddar Cheese, Shredded 1-(26-28-oz.)-Bag Frozen Hashbrowns 1/2 Cup Butter, Melted 3 Cups Lightly Crushed Corn Flakes Preheat oven to 350 degrees. Sauté the green onions in 1/4 cup butter for about 3 minutes, until soft. Add the sour cream and soup and stir until combined and bubbly. Stir in the cheese until melted. Remove from heat and add the shredded potatoes, stir to coat completely. Pour into a lightly greased 9x13-in casserole dish; set aside. Add the crushed corn flakes with the 1/2 cup melted butter and stir to coat. Spread on top of the potatoes in an even layer. Bake for 40-45 minutes or until center is hot and bubbly.

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Grilled Steak & Bacon Roll-Ups: 1-(3-3.5-lb)-. Sirloin Steak 1 lb. Bacon Strips 1 Jar Of Your Favorite Salsa Or Homemade Salsa Toothpicks, Soaked Beforehand To Avoid Charring Partially freeze steak at least 30 minutes for easier slicing and trimming. Trim the steak of excess fat and slice into 1/4" strips. Place in glass or steel bowl and pour in salsa; stir to combine. Cover and refrigerate overnight. To Assemble Rollups: Slice bacon in half so that each strip measures 4-5" in length. Lay bacon strips out on a cutting board and top each with a beef strip. Roll up and secure with a toothpick. Grill over direct heat until bacon is cooked through but not charred. Serve warm and with salsa for dipping.

Hamburger Casserole: 1 lb. Lean Ground Beef 1 Large Shallot, Chopped Or 1/2 Small Onion 1 Taco Seasoning Packet, Don’t Add Water 1/2 Cup Salsa 1-3/4 Cup Chicken Broth 1 Cup Long-Grain White Rice 1 Cup Shredded Sharp Cheddar Cheese Toppings: Crushed Tortilla Chips, Salsa, Sliced Avocado, Chopped Green Onions Brown ground beef with shallot in a large skillet over medium-high heat. Drain then return to the skillet. Add Taco Seasoning, salsa, and chicken broth then bring to a boil. Add rice then place a lid on top and reduce heat to medium-low. Simmer for 15-20 minutes or until rice is tender then remove from heat and stir in shredded sharp cheddar cheese until melted. Place lid back on the skillet then let sit for 5 minutes before serving with toppings.

I saw this on the Today Show if anyone is interested. http://www.today.com/video/today/54761855#54761855

Smoked Cheese Logs Or Balls: These are a great quick appetizer that you can make with your own smoked cheese. Pictured are a smoked cheddar log on the left, and a jalapeno-pepper jack log on the right. *** I've mostly used cheddar cheese, since that's an easy one to smoke. I've tried Pepper Jack and horseradish, and they both worked well. Really, any sort of cheese you can smoke would be fine and I'm not sure a more expensive cheese like Gouda would be worth the expense since you're cutting it with cream cheese. 8-oz. Smoked Cheese 8-oz. Cream Cheese 1 Thin Slice Of Onion 1 Clove Garlic Run the onion and garlic through a food processor until very fine. In a food processor, shred the smoked cheese and add to the processor bowl. Add the cream cheese in small chunks and blend until mixed. Shape into a log or ball on wax paper and chill. Overnight is best, but, at least a few hours before serving to allow the onion and garlic to mellow. ***These can be scaled and tweaked however you like. The greenish log at top also has a minced fresh jalapeno added. And, of course, you can roll in fresh or dried herbs or nuts.

Brie Cheese In Pastry: 1 lb. Brie Cheese 1 Sheet Puff Pasty 1 Egg, Beaten Peach Or Mango Chutney For Filling Or Your Favorite Filling Defrost pastry and roll out. Slice brie in half and put in desired filling. Place in center of pastry and cut off the four corners a bit – save these pieces for possibly decorating the top later. Wrap pastry around the brie, brushing with the egg wherever you put the pastry together. Flip over and put on parchment lined baking sheet. Brush top with the beaten egg. Grill or smoke at 375 to 400 degrees until golden brown; usually about 30 minutes. Serve with crackers. Additional Notes: ***Use apple wood for the smoke flavor. ***For Filling, consider salami, smoked mushrooms, sautéed fennel, fruit preserves, or your choice of other options.

Murphy showed up at Mass one Sunday & the priest almost fell down when he saw him. Murphy'd never been to church in his life. After Mass, the priest caught up with him & said, "Murphy, I am so glad ya decided to come to Mass. What made ya come?" Murphy said, "I got to be honest with you Father, a while back, I misplaced me hat & I really, really love that hat. I know that McGlynn had a hat just like mine & I knew he came to church every Sunday. I also knew that he had to take off his hat during Mass & figured he would leave it in the back of the church. So, I was going to leave after Communion & steal McGlynn's hat." The priest said, "Well Murphy, I noticed that ya didn't steal McGlynn's hat. What changed your mind?" Murphy replied, "Well, after I heard your sermon on the 10 Commandments I decided that I didn't need to steal McGlynn's hat after all." With a tear in his eye the priest gave Murphy a big smile & said; "After I talked about 'Thou Shalt Not Steal' ya decided you would rather do without your hat than burn in hell, eh?" Murphy slowly shook his head. "No, Father, after ya talked about 'Thou Shalt Not Commit Adultery' I remembered where I left me hat."

Grilled Pork & Pineapple Appetizers: For a dozen appetizers, mix up 1-(8-oz.)-pkg. cream cheese or pineapple cream cheese, 2 Tsp. paprika, 1 Tsp. cayenne, 1/4 cup drained crushed pineapple and a cup of pulled pork. Wrap with half of a strip of bacon and hold in place with a toothpick. Sprinkle with a sweet rub. Grill until desired doneness. ***You can add turbinado sugar or honey for a bit of sweet to go with the hot. ***You can also use pineapple cream cheese. If you can’t find pineapple cream cheese, just add some crushed pineapple to the cream cheese.

Grilled Bacon Wrapped Tater Tots: ***Use How Many Ingredients You Need Take some Tater Tots, add in a slice of pickled Jalapeno, wrap it up in a half strip of bacon, tooth pick 'em, grill them indirect then top with shredded cheese. Let the Tater Tots thaw some before you toothpick 'em. Used a chunk of oak for smoke wood. Use fiesta cheese or your favorite shredded cheese. Grill at 400 degrees for about 25 minutes to get crispy bacon-(eyeball it.)

Grilled Breaded Mushrooms: 1 lb. Button Or Baby Portabello Mushrooms 4 Eggs, Beaten 1-(5-oz.)-Bag Ranch Flavored Croutons-(Ground In Food Processor) Red Pepper Flakes, Ground Into The Crumbs-(Opt.) Spray Of Olive Oil 1 Lemon Squeezed For Dipping Or Hidden Valley Ranch Dipping Mix Soak mushrooms in eggs. Dredge them in Ranch Crouton Crumbs until completely coated. Spray lightly with Olive Oil. Cook indirect at high heat until golden brown. Spritz with lemon and serve. ***This is a base recipe to which you can do about anything. You can add red pepper flakes ground into the crumbs. Hidden Valley Ranch Dipping Sauce is always nice too, but, you can just use a little lemon juice.

Hot Sauce: ***Make This Outdoors Or You Will Stink Up The House And Cough Alot! About 2 Cups Dried Japanese Chile Peppers 10 Dried California Or New Mexico Chile Peppers 1 Tomato, Quartered 3 Cloves Garlic 1 Small Onion, Roughly Chopped About 1/4 Bunch, Cilantro Add 2 T. oil in a large pan and add all of the ingredients. Cook until Chile pods turn a darker red and the other veggies start to cook a little. Put everything in a blender, add about a 1/4 bunch of cilantro, salt to taste and about a half of a cup of water and blend; Add water until you get the consistency you want. Get a bowl and a strainer and strain the seeds and skins from the sauce. ***You don't have to do this part, but, I think it’s better this way. Put the sauce in a covered bowl and refrigerate for a few hours.

Smoked Brisket Pizza: This Recipe Makes 2 Large Pizzas Or 3 Medium Pizzas 2 Cups Of Warm Water-(115-120 Degrees) 2 Yeast Packets Or 1 T. Of Instant Yeast ***Buy Yeast In Bulk, It’s Cheaper That Way If You Bake Alot 2 T.Of Honey Or Sugar 2 Tsp. Salt All-Purpose Flour ***Start With 4-5 Cups & Work Up From There. Amount Depends On Humidity Add all ingredients in a stand mixer; mix until it starts to come together, if its too sticky, add more flour a little at a time. Dough should be slightly tacky. Knead for about 6-7 minutes on medium speed. Place in a well oiled large bowl , and let rise until doubled. 45 minutes to an hour. Remove from bowl onto floured surface, divide dough into 2 or 3 pieces. (at this point, you may freeze some of the dough if you don't want to use all of it. Thaw in fridge and give a lot of time to rise once defrosted.) Shape each into a ball and place on floured surface covered with plastic wrap and let rise until doubled again. When ready to bake, take your proofed dough, and using your fingers, start to push down from the middle outwards to form a large circle, then you can start pulling and stretching gently to form your pizza crust. Place on pizza pan dusted with cornmeal or a peel, and add your toppings. ***Tip: Do not use too much pizza sauce; use a pastry brush to apply on the pizzas. Bake on a pizza stone on bottom rack of preheated for 1 hour at 550 for about 12-14 minutes. Ovens vary so you may need to adjust times. If your cheese doesn't brown very well, you may set broiler on low for a few seconds to achieve your level of desired brownness. Smoke the brisket however you like to smoke it, using your favorite seasonings.

Lobster Stuffed With Crab: 2-(8-10-oz.)-Lobster Tails 6-ozs. Lump Crabmeat 1/4 Cup Hellman’s Mayonnaise 1/2 Tsp. Sugar 1/2 Tsp. Old Bay 1 Tsp. Finely Chopped Italian Parsley 1 Tsp. Finely Chopped Red Pepper Or Roasted Red Pepper 1 Large Egg, Lightly Beaten Squeeze Of Lemon Juice 4-ozs. Unsalted Butter Instructions: Crab Imperial: In a bowl, mix mayonnaise, egg, sugar, Old Bay, peppers and parsley together and blend well, this is your imperial sauce. Gently mix with lump crabmeat. Cover and refrigerate for 1 hour before using. Lobster Prep: Melt butter. Split lobster tail down the middle, being careful not to completely split the lobster. Pull the lobster meat out of the shell, leaving the end flap inside the shell. Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place. Push both sections of the shell together and place the split lobster on top of the shell. Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven. Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked. Adding Stuffing To Lobster: Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial. Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color. Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster. Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate. Serve with melted butter.

Shrimp Scampi: *** Another nice addition to this dish is Lump Crabmeat. Shrimp Scampi also makes a nice topping for grilled or broiled seafood, or as a pizza topping or a steak topping. 16-20 Count Deli Shrimp-(Or To Taste) 6-oz. Fresh Sliced Mushrooms-(Opt.) 1 T. Olive Oil 2-3 Cloves Garlic, Finely Chopped 1-oz. White Wine 6-oz. Chicken Stock 1/4 Cup Marinara 2 T. Grated Romano Cheese 1 T. Chopped Italian Parsley Black Pepper, To Taste Dash Of Granulated Garlic Dash Of Granulated Onion 1 T. Butter Dredged In Flour To Thicken Sauce 1 lb. Linguine Or Spaghetti, Cooked Al Dente’ Begin by getting the pasta water on and ready, remember to add a little sea salt to the water. Peel and clean your shrimp, running a small knife along the back side to remove any debris from the shrimp, then rinse. Chop your garlic and parsley, measure out your other ingredients. Find a sauté pan large enough to accommodate the shrimp and other ingredients without crowding. When you place the pasta into the water you can begin to cook your scampi, timing is everything. You have 11 minutes to get your scampi ready. Add the Olive Oil and garlic to the pan, as the garlic starts to sizzle add your shrimp, when the shrimp are about half way cooked add your mushrooms and continue to sauté. When the shrimp are almost done, hit with the white wine to stop the cooking and deglaze the pan. Now add your stock, Marinara, spices, cheese and fresh parsley. At this time you may want to remove the shrimp from the sauce while it reduces, over cooking the shrimp is very easy to do and makes them tough. As the sauce reduces slightly you may add your butter dredged in flour to finish thickening the sauce. As you drain your pasta, put the shrimp back into the sauce and get the sauce nice and hot. Place your portion of pasta into a pasta bowl or dinner plate and divide the shrimp among the three dishes and then divide the sauce.

Chicken Pepperoni Pasta: ***See Notes On Bottom 1 lb. Boneless Skinless Chicken Breast, Cut Into Strips, Or Chicken Tenders 1 Small Bell Pepper, Seeded & Sliced 8-oz. Sliced Fresh Mushrooms 4-oz. Artichoke Hearts In Brine, Sliced Plus Juice From The Can 2-oz. Pepperoni, Sliced, Quartered If Using Deli Slicing Pepperoni 1 Clove Garlic, Sliced 1 Cup Chicken Stock 1/4 Cup Marinara Sauce Splash Of White Wine 1/4 Cup Grated Romano Cheese 1 Tsp. Chopped Italian Parsley 1 Pinch Of Crushed Red Pepper Flakes Seasoned Flour-(Salt & Pepper) Olive Oil 1 lb. Linguine Or Spaghetti Heat a large sauté pan, then add Olive Oil and garlic slices. Dredge chicken breast slices in seasoned flour and add to hot oil. Let chicken cook for 2 minutes until done on one side then turn over and add sliced peppers, and mushrooms. Continue to sauté for 4 or 5 minutes, mixing ingredients to insure that the peppers and mushrooms start to cook. When chicken, mushrooms and peppers are almost done, add the white wine to deglaze the pan and stop the cooking. Now add the chicken stock, marinara, artichoke hearts-(along with some of the juice), Romano Cheese and red pepper flakes; mix well. Now add the pepperoni slices, and allow ingredients to sit off the heat, the flavors will begin to blend as you cook your pasta. Cook your pasta per instructions on the box. Remember to make it al dente’. Two minutes before your pasta is done, start to heat your Chicken Pepperoni on high heat. Continue to heat on medium heat as you drain the pasta. Serve the chicken pepperoni on a bed of linguine. If your sauce appears to thick or oily, add a little more water to it, this will help assimilate the oil, as well as thinning it out. ***You will see more oil in this dish then you probably want, but this comes from the pepperoni, once the pepperoni is in the pan, you want to limit the time it cooks, the more it cooks the more the dish will look oily ***The pepperoni adds so much flavor, so you do need to let it spend some time in the pan combining with the other flavors. ***When you make this for your family and friends, have more grated Romano Cheese available and some good crusty bread.

Buffalo Chicken Wings: 16-20 Chicken Wings-(Depending On Size) 1 Cup All-Purpose Flour 2 Cups Canola Oil Or Your Favorite Oil Salt & Black Pepper Buffalo Wing Sauce: 12-oz. Frank’s Buffalo Wing Sauce-(Or Hot Sauce Of Your Choice) 1-1/2-(6-oz.)-Stick Unsalted Butter 3-oz. Honey Dressing, For Dipping: Bleu Cheese Dressing Or Hidden Valley Ranch Dressing, For Dipping. Bleu Cheese Dressing: 8-oz. Bleu Cheese 1 Cup Sour Cream 1 Cup Mayonnaise 1/4 Cup Milk Or Buttermilk 1/4 Tsp. Granulated Onion 1/2 Tsp. Salt 1/4 Tsp. Black Pepper Instructions: Buffalo Wing Sauce: In a saucepan melt the butter then add the honey and turn off the heat. Add in hot sauce and using a wire whip, blend until fully incorporated into the butter/honey mixture. You can heat this sauce, if you want it hotter, but, at this temperature the sauce Will really cling well to the chicken wings. If you let the sauce get too hot, it will break and separate into an oily mess! Set aside the sauce until ready to coat wings. Bleu Cheese Dressing: In a food processor, add the sour cream, milk and half of the Bleu Cheese. Pulse the mixture until all of the Bleu Cheese has been blended in. Add the mixture to the mayonnaise with the remaining Bleu Cheese crumbles and seasonings. ***The seasonings are just a guide, season it to your taste. You should make this dressing at least 1 day ahead of time, to let the flavors build, it will taste the best after 48 hours. Buffalo Chicken Wings: Wash all of the chicken wings, then on a cutting board, cut the wings into 3 pieces, either discarding the end wing section for freezing and saving for soup stock. Pat dry all wing pieces you will be using. Season flour with salt and pepper-(about 1/2 Tsp. salt and 1/2 Tsp. black pepper)-and dredge chicken wings in the seasoned flour. Preheat oil in a large skillet to fry the wings. Place wings in hot oil and fry for about 4-5 minutes, then turn them over and cook the other side for about the same time. You want the wings to get crispy and have a good color. Remove the cooked wings to a paper towel-lined plate, to drain. Place the cooked wings in a large bowl with the Buffalo Sauce and toss them to get a good even coating of Buffalo Sauce on the wings. Serve with carrot sticks/celery sticks and Bleu Cheese Dressing/Hidden Valley Dressing in a bowl off to the side, for dipping.

Shrimp Guacamole: 3 Tsp. Creole Seasoning, Plus A Pinch More 1/2 lb. Small Deli Shrimp 1/2 Red Bell Pepper, Finely Chopped 1/2 Small Yellow Onion, Finely Chopped 2 Hass Avocados 1 Lime, Juiced Sea Salt & Pepper, To Taste Sprinkle Creole Seasoning over the shrimp. Add 1 T. butter in a medium skillet over medium-high heat. Once the butter is hot, add the shrimp and sauté for a few minutes on each side until pink. Remove from the pan and set aside. In a large bowl, combine the bell pepper, onion, avocado, lime juice, salt and pepper. Mash together with a fork. Fold in the shrimp right before serving and sprinkle with another pinch of Creole Seasoning.

Snickerdoodles: 1 Cup Butter 1-1/2 Cups Sugar 2 Large Eggs 2-3/4 Cups Flour 2 Tsp. Cream Of Tartar 1 Tsp. Baking Soda 1/4 Tsp. Salt 3 T. Sugar-(To Coat Cookies) ***Can Use More Sugar 3 Tsp. Cinnamon=(To Coat Cookies) ***Can Use More Cinnamon Preheat oven to 350 degrees. Mix butter, 1-1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. ***Depending on how much you want the cookies coated with sugar/cinnamon mixture, you can always make more. Form cookie dough into balls-(the size you want the cookies to be.) Coat by gently rolling balls of dough in the sugar mixture. Spray cookie sheet with Pam. Bake in preheated 350 degree oven for 10 minutes. Using a spatula, remove cookies from pan. Put cookies in a covered container and put wax paper in between each layer of cookies.

Bacon Dip: 18-ozs. Frozen Chopped Kale 1 Cup Hellman’s Real Mayonnaise 16-ozs. Sour Cream 1 Pkg. Knorr Vegetable Mix 4 Strips Cooked Bacon, Crumbled—(About 1/2 Cup Crumbled) 3/4 Cup Shredded Monterey Jack Cheese Preheat oven to 425 degrees. Thaw the frozen kale and squeeze out any excess moisture Combine the mayonnaise, sour cream, vegetable mix, crumbled bacon and half of the shredded cheese in a medium bowl and stir to combine. Put the mixture to a medium-sized baking dish and top with the remaining shredded cheese. Bake until bubbly and lightly golden on top, about 20-25 minutes. Let sit for 5 minutes before serving.

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Blackening Seasoning For Fish: 1 T. Paprika 2 Tsp. Dry Mustard 1 Tsp. Cayenne Pepper 1 Tsp. Cumin 1 Tsp. Black Pepper 1 Tsp. White Pepper 1 Tsp. Dried Thyme 1 Tsp. Salt Mix together all of the ingredients in a small bowl. If not using immediately, store in an airtight container.

Homemade Tartar Sauce: Throw the jarred stuff out! 1/3 Cup Light Mayonnaise 1 Tsp. Grated Lemon Zest 1-3 T. Prepared Horseradish ***Use According To How Spicy You Like It 2 T. Finely Chopped Yellow Onion Or Chopped Red Onion ***Yellow Onion Works Better 2 T. Capers, Drained & Roughly Chopped 3 Dashes Frank’s Hot Sauce ***Use More If You Like Spicy 2 T. Finely Chopped Tarragon Leaves 1/4 Tsp. Salt 1/4 Tsp. Pepper Combine all of the ingredients in a bowl; cover and refrigerate for at least 20 minutes; 2 hours is better! The longer you let it sit, he better it gets!