Roxy15

I saw this on a site and I tried it and it works! I have a mason jar, but, I couldn’t find the lid so I grabbed a Kraft Parmesan Shaker and took the lid off and put it on the mason jar to see if it would fit and it did! I love mason jars and I keep empty seasoning shakers so when I make seasonings, I can put them in the shakers. I am like my dad used to be...he always said “Roxy, don’t throw it away because you never know when you’ll need it sometime smiles.” Thx dad! I love you and miss you!

To Store Silverware Etc. While Camping:

22 SIMPLE LIFE HACKS ✴✴✴✴✴✴✴✴✴✴✴✴✴✴ 1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2. Use a meat baster to “squeeze” your pancake batter onto the hot griddle and you’ll get perfectly shaped pancakes every time... 3. To keep potatoes from budding, place an apple in the bag with the potatoes. 4. To prevent eggshells from cracking, add a pinch of salt to the water before hard-boiling. 5. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won’t stick to your fingers. 6. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. 7. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover the bottom of the pan, and bring to a boil on the stovetop. 8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces and there won’t be any stains. 9. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won’t be any white mess on the outside of the cake. 10. If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato and it will absorb the excess salt for an instant “fix me up.” 11. Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. 13. Place a slice of apple in hardened brown sugar to soften it. 14. When boiling corn on the cob, add a pinch of sugar to help bring out the corn’s natural sweetness. 15. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to the surface, throw it away. 16. Cure for headaches: Take a lime, cut it in half, and rub it on your forehead. The throbbing will go away. 17. Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. 18. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy. 19. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water. 20. To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief. 21. Ants, ants, ants everywhere … Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself. 22. Now look at what you can do with Alka Seltzer. Clean a toilet. Drop-in two Alka-Seltzer tablets, wait twenty minutes, brush, and flush. The citric acid and effervescent action clean vitreous china. Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets. Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes. Clean a thermos bottle. Fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary). Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.

I haven’t tried this yet, but, I will! Wow! Daphne Oz said that the reason you ‘cry’ when you chop onions, is that the chemical in the onion is attracted to the nearest source of water (which is usually the eyes). If you place a wet paper towel next to your chopping board, the onion will gravitate towards that, and not your eyes. It really works! No tears!

Deep Fried Mushrooms: 10-oz.s Whole Fresh Mushrooms 1 Cup Flour 1/2 Cup Cornstarch 3/4 Tsp. Baking Powder 1/4 Tsp. Salt 1 Cup Water 2 Cups Panko Breadcrumbs Directions: In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed. Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off. Roll the mushrooms in breadcrumbs until coated thoroughly. Repeat until all mushrooms are coated. Heat deep fryer to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towel-lined plate. Serve with Hidden Valley Dressing/Your Favorite Dipping Sauce-(Opt.)

French Bread Crusty Rolls: French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they're warm and fluffy on the inside, crusty on the outside, and incredibly easy to make! Ingredients: 1-1/2 Cups Warm Water-(110 Degrees) 3 Tsp. Active Dry Yeast 2 T. Sugar 2 T. Vegetable Oil 2 Tsp. Kosher Salt, Divided 3-1/2 Cups Flour 2 T. Unsalted Butter, Melted Spray Bottle With Ice Water Instructions: To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy. Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes. Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes. Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.

This is the only recipe I will use to fry fish! My mom used to fry fish using crackers and in my opinion, it’s the best way to fry fish. I always soak fish in milk hours before frying-NOT Shrimp! Pic of shrimp is the on the bottom. Cut Up Cod In Serving Pieces. Put In Glass Baking Dish; Cover With Milk. I made Alaska Cod the other night. Pictures of cod and when I made shrimp awhile back. Shrimp/Alaskan Cod: ***I use my Presto Daddy Deep Fat Fryer to fry the shrimp and I use the electric skillet to fry other fish. Heat Oil In Presto Daddy Deep Fat Fryer: Ingredients: Deli Shrimp-(However Many You Need) 2 Eggs, Beaten-(I Just Put The Eggs In A Bowl & Whisked Them) 1/2 Cup All-Purpose Flour Pinch Of Salt 1/2 Tsp. Ground Black Pepper, Or To Taste Garlic Salt, To Taste Tony Chachere’s Creole Seasoning, To Taste Saltine Crackers, Crushed/(Eyeballed It)/Put In Ziplock Bag; Seal & Pound Using A Meat Tenderizer Vegetable Oil Lemon Wedges-(Opt.) Sliced Green Onions-(Opt.) 1. In a bowl, combine flour, garlic powder, Creole Seasoning, salt and pepper; stir, 2. Crack the eggs in another bowl; whisk. 3. Put crackers in a zip-loc bag and crush them. I did it the easy way! 4. Put Saltine Crackers in a zip-loc bag; seal bag. Take a meat tenderizer and pound the Saltine Crackers into very small pieces. 5. Put the shrimp in the flour mixture, then dip them in eggs. 6. Put fish/shrimp in zip-loc bag that has the crushed crackers;add some more Creole Seasoning; shake to coat. 7. Put shrimp into preheated Fry Daddy, fry until light brown-(1-2 minutes.) 8. Put shrimp on a paper towel-lined plate. 9. Serve with Seafood Sauce, lemon wedges and sliced green onions.

I made pork chops, lima beans and stove top pork stuffing for dinner last night. We get thin-cut pork chops at the meat market and they are better than the regular pork chops that are sold in grocery stores. If you have a meat market where you live, try them sometime.

Roast Beef/Potatoes/Carrots & Gravy: ****If making mashed potatoes, I cook them separately on the stove! I will only use a chuck roast when I make this. You can either put in a crockpot and cook it on low heat all day or bake it at 250 degrees all day. I baked this in the oven the other day and the next day, I put the leftovers in the crockpot and heated it on low to have for dinner. Either way, it will turn out tender. I will only use chuck roast. Flour chuck roast on both sides; season with garlic salt and pepper. Heat oil or olive oil in skillet. While the oil is heating up, peel potatoes; cut in half and wash in colander. Put potatoes in roasting pan. Empty a bag of baby carrots in colander; wash. Add to roasting pan. Clean a carton of fresh sliced mushrooms; add to roasting pan. Peel some garlic and slice some white onions; add to roasting pan. Pour 3 cartons of Swanson’s Beef Broth over veggies. Put rack on top of veggies. Add floured chuck roast to skillet; lightly brown on both sides. Put roast on rack. Put some garlic on top. Sprinkle one package Lipton Onion Beefy Soup Mix over Roast; flip and do the other side with another package of Lipton’s Beefy Onion Soup Mix. Cover and bake in preheated 220 degree oven for several hours ***The longer it bakes, the more tender it will be! I probably baked it for 10 hours or so.

Bacon Cheesebread: 1/2 lb. Uncooked Sodium Reduced Bacon 2 Cloves Garlic, Minced 1 T. Extra Virgin Olive Oil 1 Tsp. Fresh Lemon Juice 1/2 Cup Mayonnaise 1/3 Cup Freshly Grated Parmesan Cheese, Plus More To Garnish 1 Baguette, Sliced Lengthwise Directions: Preheat oven to 375 degrees F. Fry bacon in a small skillet until crispy. Remove from pan; pat excess oil and crumble. In a small bowl, combine all ingredients except baguette. Add crumbled bacon and stir well. Spread mixture evenly on both baguette halves. Bake on parchment lined baking sheet until slightly golden and top is bubbly, about 7 or 8 minutes. Cut into slices. Serves 6 to 8.

Whatever shaking head..buy it at the grocery store if you are that concerned about time.

No one is forcing you to make it!

Bacon Pea Salad: Ingredients: 12 Strips Thick Cut Bacon, Cooked & Chopped Finely 4 Cups Frozen Sweet Peas, Thawed ***Or Fresh Peas That Have Been Barely, Or Slightly Blanched And Chilled 1/2 Cup Shredded Mild Cheddar Cheese 1/2 Medium Onion, Diced Finely For The Dressing: 1/2 Cup Sour Cream 1/3 Cup Granulated Sugar 2 Tsp. White Vinegar Salt & Pepper, To Taste Instructions: To prepare the dressing: whisk together all ingredients in a large serving bowl until smooth and combined. Add chopped bacon, peas, cheddar cheese, and diced onions and stir to combine. Chill in the fridge for 3 hours before serving.

This is the spinach artichoke dip that isn’t as spicy! I might add some Ortega Fire Roasted Diced Chiles the next time I make it, we will see. Spinach Artichoke Dip: ***CUT IN HALF NEXT TIME I MAKE IT BECAUSE IT MAKES ALOT! Ingredients: 2 Bags Frozen Chopped Frozen Spinach, Thaw 2 Cans Artichoke Hearts 1 Cup Shredded Parmesan-Romano Cheese Mix 1/2 Cup Shredded Mozzarella Cheese 2 -(15-oz.)-Jars Prepared Four Cheese Alfredo Pasta Sauce 2 Full Bulbs Garlic, Chopped Fine 1-(8-oz.) Box Softened Cream Cheese Pepper, To Taste Directions: Preheat oven to 350 degrees. Combine ingredients thoroughly in a bowl and spread mixture into an 8x8” baking dish. Bake for 30 minutes or until cheeses are bubbling and melted. **Take a small bite to make sure it’s hot all the way through! Serve with breads, veggies, crackers or Tortilla Chips.

This dip is one of my favorite dips! I have another spinach artichoke dip recipe that I make that is really good, but, it is less spicy. I will post it in a few. Hot Spinach Artichoke & Chile Dip: 2 Blocks Philadelphia Cream Cheese-(8-ozs. Each)/Softened To Room Temperature ***I Placed Them On The Counter For 20 Minutes/Softening The Cream Cheese Makes It Easier To Mix 1/2 Cup Kraft Real Mayonnaise ***Make Sure You Use Real Mayonnaise! 1 Cup Fresh Grated Or Shaved Parmesan Cheese ***Used Kraft Finely Shredded Cheese In A Package 1-(7-oz.)-Can Ortega Fire Roasted Diced Green Chiles 1-(12-oz.)-Can La Costena Sliced Jalapenos/I Diced Them 2-(6.5-oz.)-Jars Mezzeta Marinated Artichoke Hearts, Drained Well & Chopped/Toughed Pieces Removed 1-(10-oz.)-Bag Frozen Sunny Select Chopped Spinach, Drained Well-(It's Very Important To Have It Drained Well/I Put A Colander Over A Bowl/Put The Spinach In It & Squeezed The Moisture Out Of It In a large bowl, add softened cream cheese, real mayonnaise/cream mixture and mix until smooth. Next, add remaining ingredients; mix until well blended. Preheat oven to 350 degrees. Pour dip into baking dish and bake on middle rack of preheated 350 degree oven for approximately 30 minutes or until dip starts to bubble and begins to turn a light golden brown. Serve warm with your choice of chips/freshly sliced baguettes, cheese andcrackers.

Ty! I was planning on doing that. Each recipe will be put into the category that they belong in...appetizers, dips, bread etc. i am feeling better ty! I appreciate suggestions! I want to do what is right!

Salami & Cream Cheese Roll-Ups: Ingredients: 1-(8-oz.)-Pkg. Deli-Style Hard Salami ***Thinner Is Better As It Rolls Easier 6-(8-oz.)-Pkgs. Cream Cheese, Room Temperature 1/2 Green Pepper, Sliced Thin Your Favorite Crackers Instructions: Place a piece of plastic wrap on a clean surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. Roll out the cream cheese into an even layer rectangle shape, approximately 1/4-inch thick. Remove the top layer of plastic wrap and lay out the salami on the cream cheese layer until all the cream cheese is covered. Lightly press the salami into the cream cheese to make it stick. Place the another plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the slices of green pepper randomly all over the cream cheese. (Add any other veggies you'd like, just don't overfill it.) Gently lift the edge of the plastic wrap and bend inward, move the plastic wrap out of the way and carefully begin rolling. Roll the salami over the cream cheese being careful not to leave any air space and use the plastic wrap to pull it tight as you work. After it's all wrapped up like a log, secure the plastic wrap around it. Refrigerate at least 4-6 hours or overnight. Cut the roll-ups slices thin and place on a cracker. As large crackers may need a thicker slice, while smaller crackers will need one cut thinner.

Pretzel Coated Onion Rings: 2 Medium Onions 1-(7-oz.)-Pkg. Everything Pretzel Crisps 2 Cups Buttermilk 2 Tsp. Sirracha 1/4-1/2 Tsp. Salt Preheat oven to 425 degrees. Line two baking sheets with wire cooking racks and spray with non-stick Olive Oil Spray. Cut onion into thick rings, desperate each ring. Mix buttermilk and Sirracha together into a shallow baking dish. Add onion rings and toss, making sure each ring is coated. Let soak for 15 minutes. To Make The Coating: Put the package of Everything Pretzel Crisps into the food processor, pulse until the pretzels resemble a Panko bread crumb. Transfer to a deep bowl or plate. Take onion rings soaked in buttermilk and coat in pretzels. Transfer to rack. Spray rings with Olive Oil Spray and bake until golden brown and super crispy, about 18-22 minutes. ***To Reheat: Wrap in foil and place in a 350 degree oven for 3-4 minutes. *** I like to dip these in Hidden Valley Ranch Dressing. This is how I make the dressing, I like it better than the bottled dressing. **^By using the pie pan, it saves a mess from getting on the kitchen counter. I use this method a lot when making seasonings, dressings. etc. Take an aluminum pie pan and put an empty salad dressing jar in the middle of the pie pan. In a mixing bowl, add 1 cup Kraft Real Mayonnaise, 1/2 cup milk and 1 Pkg. Hidden Valley Ranch Salad Dressing Mix; stir well until thickened. Pour into salad dressing jar; put lid on and refrigerate.