Roxy15

Bacon/Eggs/Hashbrowns: I saw this way to make eggs and decided to give it a try. I prefer making them this way instead of frying them. Preheat oven to 425 degrees. Use a muffin tin and spray each cup with non-stick spray. ***I have used butter before, but, I prefer non-stick spray. Put how many eggs you want in a muffin cup. Bake in preheated 425 degree oven until your desired doneness. I check them at 6 minutes to see what the loo like. I like my eggs a little soft. Take the muffin tin out of the oven; take a spoon and gently go around the egg and remove it to serving plate. Season with salt and pepper. These potatoes are my favorite!

Cheese Bread/Marinara Sauce: Cheese Bread: For Fairy Dust: In A Bowl, Mix: 1/4 Cup Parmesan Cheese 2 T. Garlic Powder 1 T. Oregano 1 T. Onion Salt/Or To Taste Put Fairy Dust in a shaker. Slice French Bread into slices. Butter both sides of bread with garlic butter and put on a cookie sheet. ***I just put softened butter from a tub in a bowl and mixed in some garlic powder. Sprinkle the top of each slice of French Bread with Fresh Mozzarella, Shredded. Using the shaker that you put the Fairy Dust in, sprinkle the top of each bread slice with the Fairy Dust. Preheat oven to 350 degrees. Bake cheese bread until the cheese is melted on top. I baked it for 10 minutes or so; we like the cheese to be a little brown on top. This bread is better than you get at Pizza Hut! Meat Marinara Sauce: ****This recipe comes from a good friend of mine and she is an excellent cook. I cooked 2 lbs. of hamburger, drained it/cooked a pkg. of Hot Italian Sausage, sliced them and added it to the sauce, it made it spicy so use milder flavor if you don't like heat! I added a little more garlic and onion, so if you make this, just use the amount that you want. I made some fettuccini and served the sauce over it with cheese bread. This sauce is great for pizza, manicotti, or any kind of pasta dish. It can also be used as a pizza sauce. If using as a pizza sauce, prepare as directed, but add to the recipe 1 Tsp. of Italian Seasoning. ***I DOUBLED THE MARINARA SAUCE RECIPE LISTED BELOW Marinara Sauce: 2 T. Olive Oil 2 Garlic Cloves, Pressed ***I Used More/Minced It In Food Processor 1 Onion, Tennis Ball Sized, Chopped Fine ***I Used More, Chopped In Food Processor 1-(28-oz.)-Can Crushed Tomatoes 1-(5.5-oz.)-Can Tomato Paste 1-(14-oz.)-Can Tomato Sauce 1 T. Sugar 2 Tsp. Sweet Basil **I Just Used Basil 1/2 Tsp. Salt ***I Used Less 1/2 Tsp. Black Pepper ***Used A Little More 1 Pkg. Sliced Fresh Mushrooms Green Peppers, Cut Up-(To Taste) In a 2 qt. saucepan over medium heat in oil, cook garlic and onion until tender, about 5 minutes. Be careful not to burn or the sauce will be bitter! I put the onion/garlic mixture into a large stockpot since I doubled the recipe! Stir in crushed tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20-30 minutes or until thickened; stirring occasionally. Be careful not to burn! I cooked it for a longer period of time on low heat, stirring occasionally. Be careful not to break up the meatballs! I served it over fettuccini with cheese bread. Add more Parmesan Cheese and hot pepper flakes if you want. The hot Italian Sausage does make it hot. ***This recipe can be doubled! ***This sauce is great for any kind of pasta dish. It can also be used as a pizza sauce. If using as a pizza sauce, add to the recipe, 1 Tsp. Italian Seasoning!

Marshmallow Caramel Popcorn: 1/2 Cup Brown Sugar 1/2 Cup Butter 9-10 Marshmallows 12 Cups Popcorn ***I Just Microwave A Bag Put popcorn in a large bowl. In microwave-safe bowl, microwave brown sugar and butter for 2 minutes; add marshmallows. Microwave until melted, 1-1/2 to 2 minutes. Pour over popcorn; toss to coat.

Baked Potato Skins: 6 Small To Medium Russet Potatoes 1-1/2 T. Canola Oil Sea Salt 3 T. Butter 1/4 Tsp. Garlic Powder 1/4 Tsp. Onion Powder 1/2 Cup Finely Shredded Cheddar 1/2 Cup Finely Shredded Monterey Jack 4 Slices Crispy Cooked Bacon, Chopped 1 Green Onion, Finely Chopped ***Can Sub Chives Sour Cream-(Opt.) Preheat oven to 375 degrees. Scrub, dry and poke the potatoes 8-10 times using the tunes mined of a fork. Using your hands, rub the potatoes with a little Canola Oil and sprinkle generously with salt. ***I Will Use Kosher Salt Place them on a baking sheet. Bake 50-60 minutes or until they are cooked through. Let them sit until cool enough to handle. Preheat oven to 450 degrees. Using a spoon, scoop out the insides leaving 1/4-1/2-in. around the inside of the skin. Melt butter in microwave. Whisk in garlic Powder and onion Powder. Brush over the tops and bottoms of the potato skins. Using the same baking sheet that you cooked the potatoes on, place in oven for 10 minutes. Flip and bake for another 10 minutes. Top each with both cheeses and bacon. Return to oven for 5 minutes or until cheese is melted. Top with green onions-(or chives)-and sour cream-(Opt.)

Crab Stuffed Mushrooms: Ingredients: 1-lb. Fresh Mushrooms 1/4 Cup Celery, Finely Chopped 2 T. Onions, Finely Chopped 2 T. Red Bell Peppers, Finely Chopped 1/2-lb. Crabmeat 2 Cups Oyster Crackers, Crushed 1/2 Cup Cheddar Cheese, Shredded 1/4 Tsp. Garlic Powder 1/2 Tsp. Old Bay Seasoning 1/4 Tsp. Black Pepper, Ground 1/4 Tsp. Salt 1 Egg 1/2 Cup Water 6 Slices White Cheddar Cheese Directions: Preheat oven to 400 degrees. Wash mushrooms and remove stems. Set caps aside, and chop half of the stems. Saute chopped mushroom stems, celery, onion and pepper in butter for 2 minutes. Transfer to a plate and cool in refrigerator. Combine sauteed vegetables and all other ingredients/-(except cheese slices)-and mix well. Place mushroom caps in a sprayed or buttered baking pan stem side up. Spoon 1 Tsp. stuffing into each mushroom cap. Cover with a piece of sliced cheese. Bake for 12-15 minutes until cheese is lightly brown.

Chicken & Dumpling Casserole: Ingredients: 1/2 Cup Chopped Onion 1/2 Cup Chopped Celery 1/4 Cup Butter, Cubed 2 Garlic Cloves, Minced 1/2 Cup All-Purpose Flour 2 Tsp. Sugar 1 Tsp. Salt 1 Tsp. Dried Basil 1/2 Tsp. Pepper 4 Cups Chicken Broth 1-(10-oz.)-Pkg. Frozen Green Peas 4 Cups Cubed Cooked Chicken Dumplings: 2 Cups Biscuit/Baking Mix 2 Tsp. Dried Basil 2/3 Cup 2% Milk Directions: Preheat oven to 350 degrees. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. For Dumplings: In a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture. Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

One of the best baking tips ever... I have done this Many times.. If you need to soften butter quickly but don't want to melt it.... Put boiling hot water in a glass to heat the glass. Dump the water out and flip it over your stick of butter. In a few minutes it will be softy soft to use.

Soft Chocolate Chip Cookies: Ingredients: 2-1/4 Cups Flour 1 Tsp. Baking Soda 3/4 Cup Packed Brown Sugar 1/2 Cup Butter, Softened 1/2 Cup Shortening 1/4 Cup Sugar 1-(4-oz.)-Pkg. Instant Vanilla Pudding 1 Tsp. Vanilla Extract 1/8 Tsp. Almond Extract 2 Eggs, Beaten 2 Cups Chocolate Chips Directions: Preheat oven 350 degrees. Combine flour and baking soda. In a large bowl, beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract. Mix until well blended. Add eggs and mix well. Beat in the flour mixture. Stir in chocolate chips. Drop by rounded teasponful and bake 10-12 minutes.

Mexican Stuffed Shells: Ingredients: 1 lb. Ground Beef 1-(1-1/4-oz.)-Pkg. Taco Seasoning ***Can Use Low Sodium) 1-(4-oz.)-Pkg. Cream Cheese 14-16 Large Pasta Shells 1 Cup Salsa 1 Cup Taco Sauce ***NOT ENCHILADA SAUCE 1 Cup Cheddar Cheese, Shredded 1 Cup Monterey Jack Cheese, Shredded 1-1/2 Cups Tortilla Chips, Crushed-(Opt.) 3 Green Onions, Chopped 1 Cup Sour Cream Directions: Preheat oven to 350 degrees. In a frying pan, cook ground beef; add Taco Seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don’t stick together. Pour salsa on bottom of a 9×13-in. baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

Salsa de Chili Piquin-(Spicy) On a comal, roast 2 Roma tomatoes-(1 large and 1 small)-and 1 tomatillo, and 12 Chili Piquins. In a blender, add the chiles, a little diced up white onion, 1 garlic clove, a pinch of cilantro, salt and a little water; blend well. Then add the tomatoes and a little more water and salt-(if needed)-and blend it very good. ***If you want it less spicy, just don't add as many chiles.

I thought I would share this in case anyone would like to do this in their backyard, There are more plants, but, I can’t get all the pictures to post. I would have to delete all my attachments. I will have to delete them soon. We bought some railroad ties and we planted an assortment of flowers, plants, umbrella tree etc. Some just got planted yesterday so they aren’t showing up real good...they will bloom. i am trying to wear out my dogs by playing ball! I have both of them out here. I have one of them worn out! I have trained both of them and I have taught them how to attack. They are very smart dogs and they were easy to train. I feel very safe having them, they love me and they know I love them!

Fairy Dust: ***I was a manager at Pizza Hut and this is how they make it! I had to cut down the amount! I put it on Cheesebread/Garlic Bread/Sauces. 1/2 Cup Kraft Grated Parmesan Cheese-(In Shaker) 4 T. Garlic Powder 2 T. Oregano Leaves 1 T. Onion Salt Put all of the ingredients in a bowl; stir. Put an aluminum pie pan in counter; put bowl in pan. ***This is to keep your counter clean when putting the Fairy Dust in the shaker spice container. Using an empty spice container-(use a container that when you lift up the lid, there is a top with holes in it)-put the spice container in the aluminum pan. Spoon the Fairy Dust that’s in the bowl into the shaker spice container.

I use jars and empty seasoning shakers to make homemade sauces/dressings/seasonings etc. I Put Labels On Them! Taco Seasoning; 1/2 Cup Chili Powder 1/4 Cup Onion Powder 1/8 Cup Ground Cumin 1 T. Garlic Powder 1 T. Paprika 1 T. Sea Salt Put all ingredients into a jar and shake.

I tried a new recipe on how to cook garlic and it turned out great! I didn’t have to mess with peeling after cooking. I will make them this way from now on. ***Use How Much Garlic You Want. Using a sharp knife, cut both ends off the full bunch of garlic. Using a paring knife, cut the garlic-(on the lines)-to make into cloves; peel. Put the garlic cloves on a piece of aluminum foil. When you have your desired amount of garlic cloves on the aluminum foil, squeeze some Olive Oil over the garlic cloves; sprinkle some Kosher Salt and some McCormick Coarse Ground Pepper on the garlic cloves. ***I Use Ketchup/Mustard Bottles & I Fill Them With Different Oils/Sauces/Etc. & Label Them So I Know What’s In Them! It makes it easier! Make a tent over the garlic cloves. Put in the crockpot and cook on low for 4-5 hours until tender.

Crockpot Lipton Herb and Garlic Chicken: 1 Packet Lipton Herb And Garlic Soup/Dip Mix 4 Boneless Skinless Chicken Breasts 6 Medium To Large Potatoes, Peeled And Cut Into 1-inch Pieces 1 Can Chicken Broth Peel and cut potatoes place in bottom of crockpot. Sprinkle with salt and half the develop of Lipton Seasoning; stir potatoes around place chicken breasts on top of potatoes. Sprinkle the rest of the Lipton Seasoning on top of chicken cook on low 8 hours. At the end of cook time, in a saucepan, put 3 to 4 T. butter melt then add 3 T. flour; whisk together then pour in all the liquid from the crockpot into the pot and whisk. Makes a good gravy!

Crock-Pot Chicken and Stuffing: Ingredients: 1-1b. Skinless Chicken Breast Half 1-(6-oz.)-Package Stove Top Stuffing Mix 1/2 Cup Water 1-(10-oz.)-Can Condensed Cream Of Mushroom Soup Or Condensed Cream Of Chicken Soup 1 Cup Fat-Free Or Non-Fat Chicken Broth Directions: Place chicken on bottom of crockpot. Pour broth over the chicken. Mix together the stuffing, soup and water; place on top of the chicken. Cook on low for 7 hours.

Homemade Mounds Bars: ***Just 3 Ingredients! Ingredients: Milk Chocolate/Dark Chocolate, Melted 3 Cups Coconut Flakes 1 Cup Of Condensed Milk Steps: STEP 1- Mix with condensed milk with the shredded coconut, shape into oblong form. STEP 2-Freeze them for around 30 minutes in the fridge. STEP 3-And then, in melted dark or milk chocolate, dip them to coat all the sides. STEP 4-Stick in the Almonds to have Almond Joys.

S’more Cups: 1 Cup Graham Cracker Crumbs 1/4 Cup Powdered Sugar 6 T. Butter, Melted 4 Regular Size Milk Chocolate Candy Bars, Divided 12 Large Marshmallows DIRECTIONS: Preheat oven to 350 degrees. Combine graham cracker crumbs, powdered sugar and melted butter in a bowl. Use a mini muffin pan and place a small scoop of crumb mixture into each cup. Press the mixture to form a cup. Bake 4 to 5 minutes or until edges bubble and remove from oven. Break candy bar into rectangles and cut marshmallows in half. Place one piece of chocolate into each cup and top with a marshmallow. Bake for another minute or two or until the marshmallow is soft. Remove and cool. Melt the remaining candy bars and dip each s'more into the chocolate mixture. Let stand until set and enjoy.

Soooo CLEVER!! The cardboard carton is easy to light with a match and then the charcoal starts too!! Perfect for bringing camping or starting a fire pit for s'mores!!! Storage, transporting and ease of starting...

Cauliflower Cheddar Fritters: 1 Cup Flour 1 Tsp. Baking Powder 1/2 Tsp. Salt 1/4 Tsp. Pepper 1 Egg 1/2 Cup Milk 1 Tsp. Melted Butter 1 Cup Chopped Raw Cauliflower 1 Cup Shredded Cheese ***I Will Use Cheddar 1/2 Cup Finely Chopped Onion Directions: Make a smooth batter with first 7 ingredients. Mix in next 3 ingredients. For best results, refrigerate for an hour or so (but not necessary). Drop by spoonfulls into hot oil and deep fry til brown and crispy. Sprinkle with salt immediately upon removing from oil. Serve with your favorite dressing.

Mo’s Shrimp Fettuccini: Mo is a very good friend of mine! She is a fantastic cook! She gave me her recipe! This turned out great! I doubled the recipe below. I didn’t have enough Parmesan Cheese so I used some Shredded Mozzarella Cheese to make up the difference! If you want spice, you can season the shrimp with Creole Seasoning/Cajun Seasoning/your favorite Seasoning or the Seasoning I will post here. I Seasoned it with the spice posted below after I plated it! If you make the sauce, start out with the amount of heavy cream listed and just add to it to get the thickness you want! It all depends on how many shrimp you are using! The sauce did thicken up in the refrigerator overnight, just so you know! I liked it better that way! Served cheese bread and salad with it. Alfredo Sauce For Fettuccini Or Seafood Fettuccine: 1/2 Cup Butter 2 Cups Heavy Cream 1 Cup Grated Parmesan Cheese Or Asiago Cheese ***I Used Part Parmesan & Mozzarella Cheese Because I Didn’t Have Enough Parmesan 1 Clove Garlic, Pressed ***I Just Dumped Some Christopher Ranch Minced Garlic In Fresh Ground Black Pepper Fresh Parsley In a Dutch Oven, combine butter and heavy cream. Simmer this for about 10 minutes, until nice and warm. Add the Parmesan and garlic. Simmer this for 15-20 minutes on low until Cheese is melted and flavors have melded. Remove from heat and use on cooked fettuccine or your favorite pasta. Garnish with more Parmesan Cheese, fresh ground black pepper and parsley. I sprinkled it with Parmesan Cheese from a can, parsley and seasoning that is mentioned below. You can make seafood fettuccine by adding scallops and/or shrimp to the sauce when the cheese is melted and continue to cook on low until the seafood is done to your liking. I just used fresh shrimp from Albertson’s! Don’t cook shrimp too long or it will get tough! When seafood is done, pour this creamy sauce over fettuccine or your favorite pasta. I used fettuccine. Toss gently until all pasta is coated. After you plate it, garnish with more Parmesan, freshly ground black pepper and parsley. I used Parmesan Cheese from a container, parsley and the seasoning below: Mexican Seasoning Blend: 2 Tablespoons Ground Cumin 2 Tablespoons Chili Powder 2 Tablespoons Paprika 2 Tablespoons Dried Oregano ***I Used Dried Oregano Leaves Because That Is What I Had 1 Tablespoon Garlic Powder 2 Teaspoons Cayenne Mix all ingredients together and store in an airtight container; refrigerate. ***I save empty seasoning shakers and use them to store homemade seasonings. Use in tacos, fajitas, chili, or as a Mexican Flavored Rub for chicken, pork or beef. Use this when you grill pork steaks, etc. Pictures are of Seasoning and shrimp fettuccine!

Green Beans With Bacon: ingredients: 6 Slices Bacon, Cut Into Little Pieces 2-(16-oz.)-Cans Green Beans, Drained 1/4 Cup Onion, Diced 1 Tsp. Garlic, Minced 2 T. Butter 1/2 Cup Chicken Broth 1 Tsp. Sugar Pepper, To Taste Directions: Place bacon in a large skillet on med-high heat. Once bacon is cooked, remove from pan and drain. In a medium saucepan combine green beans, bacon, chicken broth, butter, onion, garlic, and sugar. Bring to a boil then lower heat to medium. Cover saucepan and let simmer about 15 minutes, or until green beans are tender. Drain excess juices and serve.

Rice, Broccoli & Cheese Casserole: Ingredients: 1 Cup Rice, Cooked 1 Cup Milk 1-oz.s Frozen Broccoli, Cooked 1/2-lb. Velveeta Cheese, Cubed 1 Small Onion, Diced 1-(10-3/4-oz.)-Can Cream Of Chicken Soup 1-(4-oz)-Can Mushrooms Directions: Mix everything in a big casserole dish. Bake at 375 degrees, for 45 minutes.

Sausage Green Bean Potato Casserole: Ingredients: 1-1/2-lbs. Sausage Kielbasa Or Smoke Sausage, Sliced 1/4-in. Thick 2-lbs. Baby Creamer Potatoes. Washed, Sliced In Half 2-(15-oz.)-Cans Green Beans, Drained 1/8 Cup Vegetable Oil 1/4 Cup Butter 1 Cup Onions, Chopped 3 Cloves Garlic, Minced 1 Tsp. Slap Ya Mama Seasoning Or Other Cajun Seasoning 1 Tsp. Garlic Powder 1 Tsp. Pepper 1/2 Tsp. Red Pepper Flakes 1/4 Cup Water Instructions: Preheat oven to 400 degrees. Spray a 9x13-in. baking dish with a non-stick spray. Wash creamer potatoes, cut in half and add to a sealable gallon size baggie. Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat. In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated. Remove sausage from pan and when cool enough add to baggie. Melt butter in frying pan and add onions and garlic, cook until onions are translucent. Let cool for a few minutes and then when cool enough, add to baggie and shake to mix. Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish. Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender. Carefully remove from oven .