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Roxy15

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Everything posted by Roxy15

  1. Philly Cheese Steak Tater Tot Casserole: Ingredients: 1-lb. Lean Ground Beef 1 Cup Diced Yellow Onion 1 Cup Diced Green Pepper 1 Cup Sliced White Mushrooms 1 Cup Water 1-(0.87-oz.)-Pkg. Brown Gravy Mix 4 Cups Shredded Mozzarella & Cheddar Cheese Blend 28-oz. Frozen Tater Tots Directions: Preheat to 425 degrees. Put lean ground beef into a large saute pan over medium-high heat along with a dab of margarine or butter. Crumble the ground beef well as it cooks. Once the ground beef is only slightly pink, add the diced onion, diced green pepper and sliced mushrooms to the pan. Stir well and continue cooking until onions are translucent and ground beef is completely cooked. Add the water and gravy mix to the pan. Stir well and continue to cook until the gravy starts to boil and thicken. Put the ground beef mixture into a greased 9x13-in. baking dish and spread it out evenly. Sprinkle 2 cups of the shredded cheese on top of the meat mixture. Place the frozen tater tots in a single layer on top of the cheese. Place the dish in the oven and bake the casserole for 40 minutes. After 40 minutes remove the casserole from the oven and sprinkle the remaining 2 cups of shredded cheese on top of the tater tots. Return the dish to the oven and continue baking the casserole just until the cheese is completely melted. 4-5 minutes. Remove the casserole from the oven and leave it to sit for a few minutes before scooping and serving.
  2. Roxy15

    Tacos

    For dinner last night, I made tacos with Refried Beans. The Taco Seasoning Packet says to add water, but, I always use Pace Picante Sauce instead, it’s a lot better! If you have never used these Taco Shells, they are good!
  3. Roxy15

    Hot Wings

    Since football is back, I thought someone may want to make these. These wings are really good! These wings can be prepped ahead of time and bake them when you need them. I serve them with Hidden Valley Ranch Dressing. but, feel free to use your favorite dressing. Hidden Valley Dressing: Put 1 pkg. Hidden Valley Dressing in a bowl and add 1 cup Hellman’s Real Mayonnaise and 1/2 cup milk; whisk. I put the dressing in an empty salad dressing jar Baked Hot Wings: ***I USE PARTY WINGS! Make enough coating to cover the number of wings you have. This probably covers 20 wings/ Made more than 20 wings so I repeated this recipe until all the wings were well coated. I also doubled the butter/wing sauce; it just depends on how many chicken wings you have. Coating: 3/4 Cup All Purpose Flour 1/2 Tsp. Cayenne Pepper 1/2 Tsp. Garlic Powder 1/2 Tsp. Salt Chicken Wings 1/2 Cup Melted Butter 1/2 Cup Frank's Red Hot Wings Buffalo Sauce Line a baking sheet with aluminum foil; lightly grease with cooking spray. Place the flour cayenne pepper, garlic powder and salt into a resealable plastic bag and shake to mix. Add the chicken wings; seal and toss until well coated with the flour mixture. Place the wings into the prepared baking sheet and refrigerate at least 1 hour. Preheat the oven to 400 degrees. Whisk together the melted butter and hot sauce in a bowl . Dip the chicken wings into the butter/hot sauce mixture and place on a baking sheet. Bake in preheated 400 degree oven until the chicken wings are no longer pink in the center and crispy on the outside, about 45 minutes. Turn the chicken wings over halfway during cooking so they cook evenly. Served with Ranch Dressing.
  4. Holiday Season will soon be here. Get your kids and/or grandkids involved in cooking. The holidays would be a great way to start teaching your kids: and/or grandkids how to cook! They can learn so much and they will have precious memories of being with you! Pumpkin Roll: 1 Cup Granulated Sugar 3 Large Eggs 3/4 Cup All-Purpose Flour 1 Tsp. Baking Soda 1/2 Tsp. Ground Cinnamon 2/3 Cup Pumpkin Puree 1. Mix together all ingredients. 2. Cover a 10×15-in. cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet. 3. Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet. 4. Bake at 375 degrees for 12-15 minutes-(less if the edges start to get really dark – it should look like cake and feel spongy to the touch). 5. Next, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper. 6. Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes. ***This helps the cake to keep the roll form. If you did this when it was cooled, the cake would crack and not keep the nice form. While the cake cools, mix filling ingredients. Filling: 1-(8-oz.)-Pkg. Cream Cheese, Softened 1 T. Vanilla 1 Cup Powdered Sugar 2 T. Butter, Softened 1. Mix filling ingredients with a mixer until smooth. 2. Unroll cake from towel and spread with filling. 3. Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours. 4. Cut into slices and serve.
  5. Halloween is just around the corner! Awesome snack idea. Ghosts are bananas with chocolate chips. Minis for eyes and regular size for the mouth. Pumpkins are tangerines with a piece of celery for the stalk.
  6. Stuffed Bacon Wrapped Jalapenos: ***If you don’t have a smoker, bake them in a 300 degree oven for about an hour or a little longer. Ingredients: 12 Fresh Jalapeño Peppers 12 Slices Bacon 24 Little Smokies 1 Pkg. Cream Cheese, Room Temperature 1 Cup Shredded Mild Cheddar Cheese 2 Tsp. Paprika 1 Tsp. Cayenne How To: To start the construction of the stuffed jalapeños, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin so proceed with caution, if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane intact, if you want to feel the heat. In a mixing bowl, combine the cream cheese, shredded cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture. Top each one of the jalapeno “boats” with a little smoky. Wrap each of the smoky topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smoky. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smoky. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole. Cooking the peppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but,it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll lose their stability and your turds will spill out all over your smoker. Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving.
  7. Cocktail Sauce: 1 Cup Ketchup 2-2-1/2 T. Prepared Horseradish 1 T. Fresh Lemon Juice 1 Tsp. Worcestershire Sauce 1-lb. Cooked Medium To Large Deli Shrimp, Deveined With Tail Intact In a bowl, mix ketchup, horseradish, lemon juice and Worcestershire Sauce. Put in a covered container and refrigerate for at least 30 minutes to allow flavors to marry. Serve with shrimp.
  8. Crab Bombs: Ingredients: 1 lb. Crabmeat 1 Egg, Beaten 1 cup Ritz Crackers, Crushed 1 Tsp. Yellow Mustard 2 T. Fresh Lemon Juice 2 T. Fresh Parsley, Chopped 1 tsp. Old Bay Seasoning 1 T. Worcestershire Sauce Directions: Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning And parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire Sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake at 350 degrees for 30 minutes. Drizzle with melted butter and allow to cool.
  9. Chicken Casserole: Ingredients: 8-oz.s Medium Egg Noodles 1/2 Cup Butter 1/3 Cup All-Purpose Flour 2 Cups Chicken Broth 1 Cup Milk 1 Tsp. Salt 1/2 Tsp. Black Pepper 2 Cups Chopped Rotisserie Chicken 1/3 Cup Chopped Onion 2 T. Chopped Fresh Parsley 1/4 Cup Grated Parmesan Cheese Fresh Sliced Mushrooms-(Opt) Optional Ingredients Directions: 1. Cook the noodles according to package directions; drain and set aside. 2. Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray; set aside. 3. In a medium saucepan over low heat, melt butter; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; increase heat to medium and cook until mixture is slightly thickened and bubbly, stirring constantly. Stir in salt and pepper; set aside. 4. In a large mixing bowl, combine noodles, chicken, mushrooms, onion, and parsley; stir in sauce. 5. Spoon mixture into baking dish and sprinkle with cheese. 6. Bake uncovered 25 minutes, or until heated through.
  10. Keep a package of wet wipes in your purse or pocket.
  11. I love spinach artichoke dip! Going to put this on my game menu! Crockpot Spinach Artichoke Dip: 1-(10-oz.)-Pkg. Frozen Spinach, Thawed, Drained & Coarsely Chopped 1-(14-oz.)-Can Artichoke Hearts, Drained a& Coarsely Chopped 1-(8-oz.)-Pkg. Cream Cheese, Room Temperature 1/2 Cup Sour Cream 1/4 Cup Hellman’s Real Mayonnaise ***Recipe Just Said Mayonnaise 1 Clove Garlic, Grated-(Opt.) 1/4 Cup Grated Parmigiano Reggiano-(Parmesan)-Grated 1 Cup Mozzarella Cheese, Shredded Mix everything in a large bowl; put in crockpot. Cook until cheese is melted; about 1 hour in high or 2-3 hours on low.
  12. Remodeling and decorating are also hobbies that I enjoy doing. If you have room to do this, here is an idea for you. I have other ideas that you could do with the space too. I am a firm believer in not letting any space go to waste.
  13. Give me a bamboo pole and a pond full of fish and I would be very happy!
  14. Hot Link BBQ Packets for Grilling: Ingredients: 2 Packets of Johnsonville Beef Hot Links 4 Russet Potatoes 4 Carrots 2 Medium-Sized White Onions Seasoned salt Aluminum Foil Directions: Chop Johnsonville Beef Hot Links and place in the largest bowl you have. Chop Russet potatoes into 1/2 inch pieces, and add to large bowl. Chop carrots into 1/2 inch pieces, and add to the large bowl. Large dice onions, and add to the large bowl. Sprinkle about two teaspoons of Seasoned Salt on top of the packet mixture. With your hands/(it’s the best way to do this), toss the packet mixture together in the large bowl. Tear off 3 pieces of aluminum foil, about 14×14 inches each, or larger. Equally divide the packet mixture between the foil pieces. Close up the foil packets, and place directly into hot coals. Cook for 15 to 20 minutes, or until the potatoes are completely cooked through.
  15. Roxy15

    Chili

    This turned out great! Chili: Use left overs for chili dogs and chili French Fries or whatever you like chili on. Dice White Onions & Garlic, To Taste Dice 2 Large Green Peppers Put In A Covered Container; Refrigerate. Slice 1 Pkg. Johnsonville Italian Sausage Melt 4 T. Butter In Skillet. Add Sliced Italian Sausage; Cook & Stir While Browning. Put In A Bowl; Pat Grease Off With A Paper Towel. While The Italian Sausage Is Browning, Cook 3-lbs. Lean Ground Hamburger & 1-lb. Jimmy Dean Hot Sausage Add To A Large Pot: Veggie Mixture In Refrigerator Italian Sausage Slices Hamburger/Sausage Mixture 1-1b. Sliced Fresh Mushrooms 2-(4-oz.)-Cans Ortega Diced Green Chiles 1-(14.5-oz.)-Can Hunts Diced Tomatoes 2-(10-oz.)-Rotel Diced Tomatoes & Green Chile’s 1-(30-oz.)-Can Sunny Select Chili Beans 1-(15-oz.)-Can SunVista Pinto Beans /Frijoles Pintos 2 Pkgs. Lawry’s Chili Seasoning 1-(14.5-oz.)-Swanson’s Beef Broth 1-(32-oz.)-Carton Kitchen Basics Unsalted Vegetable Stock Garlic Salt, To Taste Pepper, To Taste Chili Powder, To Taste Stir well; cook on low in large pot all day; stir occasionally. ***I Put Some Shredded Cheddar Cheese On Top With Crackers.
  16. Peanut Butter Balls:
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