Roxy15

Loaded Broccoli Potato Soup: Ingredients: 2-(14.5-oz.)-Cans Chicken Broth 2-3 Large Carrots, Peeled & Diced 4 Medium Potatoes, Peeled And Cubed Into Small Pieces 1 Tsp. Onion Powder 2 Small Heads Broccoli Washed & Diced Small 3 T. Butter 1/3 Cup Flour 3-1/2 Cups Milk 4 Cups Shredded Cheddar Cheese 1 Tsp. Salt 1/2 Tsp. Garlic Pepper 6 Sliced Bacon, Cooked And Chopped Instructions: In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes. Add broccoli, cover and simmer for an additional 10 minutes. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens. Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the large pot and stir until well combined. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces; serve.

Never Fail Pie Crust It seriously can not go wrong! It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche and the hand pies and dessert pies too. Ingredients: 4 Cups Flour 1- 3/4 Cups Shortening 1 T. Sugar 2 Tsp. Salt 1 T. Vinegar 1 Egg 1/2 Cup Water 1. Using a fork or pastry blender, mix together the first 4 ingredients. 2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.

French Toast: Ingredients: 4 Eggs 2/3 Cup Whole Milk 1/3 Cup Flour 1/3 Cup Sugar 1/2 Tsp. Vanilla 1/4 Tsp. Salt 1/8 Tsp. Cinnamon 6 Slices Texas Toast Thick Bread 3 T. Butter Powdered Sugar Butter Syrup Directions: Mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon. Heat a large skillet, or griddle. When the skillet is hot, add 1 tablespoon butter. If the butter smokes, your pan is too hot; turn down the heat. Dip each slice of bread into the batter for 30 seconds on each side. Let some of the batter drip off, then put in skillet. Cook each slice 1 1/2-2 minutes per side until each side is golden brown. Add more butter, if necessary, to cook all of the slices. To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.

Cheesecake Butterfinger Pie: Ingredients: 1 Graham Cracker Pie Crust Or Chocolate 1-(8-oz.)-Pkg. Cream Cheese, Softened 12-oz. Cool Whip, Thawed 7-(2.1-oz.)-Butterfinger Candy Bars, Crushed 1/2 Bag Chocolate Chips 1/2 Cup Toasted Coconut Directions: Combine softened cream cheese, cool whip and 6 crushed Butterfingers. Spoon into prepared graham cracker crust. Top with remaining crushed Butterfinger. Refrigerate at least a couple hours. Meanwhile in microwave proof bowl, melt chocolate chips 30 seconds at a time until melted enough to drizzle over pie and sprinkle with toasted coconut

Nannies Fried Corn: 5 Ears Fresh Corn, Shucked & Cleaned 1 T. Bacon Grease 1 T. Butter 1/4 Cup Milk 1 Tsp. Cornstarch Salt & Pepper, To Taste Stand the ear of corn up in a bowl and cut the tips of the corn off. Using a butter knife, scrape down the ear of corn to collect the milk. Repeat with remaining ears of corn. In a 9" iron skillet, melt the bacon grease and butter over med. high heat. Stir in the corn and reduce the heat to medium, cooking and stirring for 5 minutes. Whisk together the milk and cornstarch and pour into the corn, stir to combine and reduce the heat to med. low. Cook, stirring often for 10 minutes. Remove from the heat and season with salt and pepper to taste before serving.

https://wonderfuldiy.com/wonderful-diy-easy-and-cute-easter-cotton-ball-bunny/?fbclid=IwAR1WgdFVOIvlXtF0j0Hg3cVwRmcspej6SoRbb3VqTxXCsUC_vrxI7KGFP18

Tip of the Day: Keep bugs out of your kids' sandbox this summer with a simple, all-natural bug repellent: cinnamon! Just mix a cup of cinnamon in with the sand and it will repel ants, centipedes, flies, and even neighborhood cats.

This would be an easy dessert to make! Cherry Crunch Pie: Ingredients: 1/2 Cup Butter; Softened 1 Cup Brown Sugar 1 Cup Flour 1 Cup Oatmeal 1 Can Cherry Pie Filling Instructions: Mix first four ingredients together. Use 1/2 of mixture as a pie crust; pack firm in a pie plate. Add cherries on top of crust. Sprinkle other 1/2 of mix on top. Bake 30 minutes or until brown on top at 350 degrees.

I Haven’t Made This..I Put My Own Notes In: Crockpot Hamburger & Vegetable Stew: Ingredients: 1-lb. Ground Beef, Browned And Draine 1-1/2-lbs. Potatoes, Diced Large 3 Carrots, Sliced 1 Onion, Diced 1 Garlic, Minced ***Add More 1-(6-oz.)-Can Tomato Paste **I May Add A Can Of Stewed Tomatoes Too 2 Cups Water ***Substitute Beef Broth 1 Tsp. Salt **^Use Less 1/4 Tsp. Pepper ***Use More 1 Tsp. Onion Powder 1 Tsp. Dried Oregano ***Substitute Garlic & Herb Seasoning ***Add Some Tony Chachere’s Creole Seasoning Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder, and oregano. Pour this mixture over everything in the slow cooker; stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.

Haven’t made this..it looks good and easy. You could prepare it ahead of time and bake it when you need to. I would add some garlic and I wouldn’t add water to the tomato soup because I have made stuffed peppers using tomato soup with no water and they were good. This recipe would be something new for me to make. Stuffed Green Peppers: Ingredients: 6 Medium Green Peppers Salt, To Taste 1-lb. Ground Beef 1/3 Cup Chopped Onion Salt & Pepper, To Taste 1-(14.5-oz.)-Can Whole Peeled Tomatoes, Chopped 1 Tsp. Worcestershire Sauce 1/2 Cup Uncooked Rice 1/2 Cup Water 1 Cup Shredded Cheddar Cheese 2-(10.75-oz.)-Cans Condensed Tomato Soup Water As Needed Directions: Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water, and Worcestershire Sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. ***I Will OMIT The Water! Bake covered for 25 to 35 minutes until heated through and cheese is melted and bubbly.

Apple Cinnamon Bread: Ingredients: 1/3 Cup Brown Sugar-(Not Packed) 1 Tsp. Ground Cinnamon 2/3 Cup White Sugar 1/2 Cup Butter, Softened 2 Eggs 1-1/2 Tsp. Vanilla Extract 1-1/2 Cups All-Purpose Flour 1-3/4 Tsp. Baking Powder 1/2 Cup Milk 1 Apple, Peeled & Chopped Directions: Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Hoppy Easter Bunny Cake: Ingredients: 1-(15-1/4-oz.)-Pkg. White Cake Mix 1 Cup Water 1/3 Cup Vegetable Oil 3 Eggs 1-1/3 Tsp. Vanilla Extract 3-4 Drops Neon Blue Food Color 1-(16-oz.)-Can Vanilla Frosting Or Make Homemade Frosting 1 Cup Flaked Coconut 2-3 Drops Green Food Color 23 Marshmallow Bunnies, Assorted Colors About 50 Jelly Beans Instructions: Preheat oven to 350 degrees F. Coat the bottoms of 2-(8-inch) round cake pans with cooking spray. In a large bowl with an electric mixer, beat cake mix, water, oil, eggs, and vanilla until thoroughly combined. Place 1/2 cup batter in a small bowl; stir in blue food color until evenly blended, then set aside. Pour remaining batter evenly into cake pans. Place spoonfuls of blue batter randomly over batter in cake plans and swirl with a butter knife. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to wire racks to cool completely. Place 1 cake layer on a serving platter and frost top. Place second layer over first and frost top and sides of cake. In a small bowl, combine coconut and green food color; mix until thoroughly blended. Sprinkle evenly over top of cake. Place marshmallow bunnies around sides of cake, alternating colors and pressing them gently to secure. Decorate top edge with jelly beans, as shown.

Caramelitas: You can actually half this recipe and put it in an 8x8-in. pan, if you prefer not to make so many, but, I love to make this in a big 9x13-in. pan. These bars get even better the longer they sit, so it is better to make them the night before you want to serve them and just cover them with a small clean towel, once they have cooked a bit. Ingredients: 2-(11-oz.)-Bags Kraft Caramel Bits-(In Baking Aisle 1 Cup Whipping Cream 2 Cups Quick Cooking Oats 2 Cups Brown Sugar 2 Cups Flour 1 Tsp. Baking Soda 1-1/2 Cups-(3 Sticks)-Melted Butter 2 Cups Semi-Sweet Chocolate Chips Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside. In a large bowl mix the oats, brown sugar, flour and baking soda until combined well. Stir in the meted butter. Put half the oat mixture in a greased 9x13-in. pan. Bake at 350 degrees for 10 minutes. Sprinkle the chocolate chips over the baked base. Drizzle the caramel over the chocolate chips-(they will be swimming in it.) Crumble up the remaining oat mixture into small chunks and gently cover the caramel. Bake for 15 more minutes at 350 degrees until hot. Let cool for at least 4 hours on a wire rack, but, the longer the better; overnight is better. You can eat it earlier if you want, but, be warned you will just have a gooey mess, not bars! *If you can't find the Kraft caramel bits, you can substitute 22-oz. of the regular Kraft caramels, unwrapped. Note: I like to keep these in the refrigerator! They are even yummier cold in my opinion!

I haven’t made these, they look good. Loaded Potato Bites: Ingredients: 2 Cups Leftover Mashed Potatoes 2 T. Flour 2/3 Cup Shredded Cheddar Cheese 3 Strips Bacon 1/3 Cup Scallions, Chopped 1 Egg 1-1/4-1-1/2 Cups Italian Bread Crumbs Salt & Pepper Ranch Dressing Or Honey Mustard Mustard, For Dipping Instructions: 1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done. 2. Heat oil in a medium sauce pan – or use your fryer/over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan. 3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done. 4. Allow to cool for a minute or two and serve with dipping sauce.

I thought this was cute:

Easter is combining up and thought someone might fond this handy.

Chicken Ranch Low-Carb Pizza: Crust is St. Joseph Lavash bread sheets cut to fit a sprayed rectangle cookie sheet. 2 Cups Shredded Mexican Cheese 3 Cups Shredded Mozzarella 4-oz. Whipped Cream Cheese 1/4 Cup Ranch Dressing 1/4,Tsp. Minced Garlic 4 Large Boneless Chicken Breasts, Cut Into Very Small, Thin Pieces 2 Tsp. Olive Oil 2 Tsp. Real Butter 1 T. Italian Seasonings 1 T. Salt 1 Tsp. Pepper Saute chicken and seasonings in olive oil and butter; drain and dry. Place crust in cookie sheet. Mix cream cheese, garlic and ranch and spread on top of crust. Layer with the mexican cheese, then the chicken and top with the mozzarella. Bake for 20 minutes or until crust browns a bit at corners and cheese is bubbly. Serve.

This looks easy enough to make...maybe for a movie night at home. I would add some guacamole. Mexican Pizza: 6-10-in. Flour Tortillas 2-lbs. Ground Beef 1/2 Diced Onion 1 Small Can Green Chilies 1 Jar Salsa 1 Bag Shredded Mexican-Style Cheddar Cheese 1 Can Refried Beans Sour Cream 1 Pkg. Taco Seasoning Finely Chopped Lettuce In skillet, brown ground beef and onions; drain grease. Add 3/4 of the jar of salsa, Taco Seasoning and Refried Beans; heat back up. Heat tortillas in microwave until hot, but, do not overheat. They should stay soft. On a microwave safe plate, layer, tortilla, meat mixture, and handful of cheese. Do another layer and top with a final tortilla and more cheese. *** I Would Use The Oven! Microwave until cheese is bubbly on top. Remove, top with more salsa, sour cream, shredded lettuce. Cut with pizza cutter into 4 pieces and serve. To make low carb, use Xtreme Low Carb Wraps.

Old Fashioned Butterscotch Pie: This old fashioned pie is a favorite, it takes some patience thickening with lots of stirring, but, is so worth it Ingredients: 1/2 Cup Unsalted Butter 1-1/2 Cups Packed Brown Sugar 4 Cups Water 1/2 Cup Flour 1 Cup Sugar 1/2 Tsp. Salt 2 Cups Milk 2 Egg Yolks, Beaten 1 Tsp. Vanilla Extract 2-9 in. Pie Crusts, Baked Directions: In a large saucepan, combine butter and brown sugar. Cook over medium heat; until lightly golden. Add the water; cook for 10 minutes; stirring often. In a medium bowl, mix flour, sugar and salt. In another saucepan, heat milk just until warm/ hot, not boiling. Swiftly, whisk the egg yolks into the warm milk. Now, mix the warm milk into the flour mixture and add this to the brown sugar/butter mixture. Stirring constantly over medium heat. Cook until thickened, anywhere from 20 - 35 minutes. Once thick enough, remove from burner and stir in the vanilla. Pour into prepared pie crusts. Refrigerate 2 - 3 hours. Can serve with whipped cream. Serves: 2 Pies

Mexican White Cheese Dip: 2 Tsp. Onion Powder 2 Tsp. Garlic Powder 2 Tsp. Cumin 2 Cans Chopped Green Chiles 1 T. Butter Or Margarine 1/2 Cup Milk, Or As Needed 1-lb. White American Cheese, Cubed Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Chocolate Butterscotch Clusters: 1 Cup Chocolate Chips ***You Can Use Dark Chocolate Or Any Kind You Like Or Have On Hand 1 Cup Butterscotch Chips 2 Tsp. Shortening*** 1/2 Cup Coconut 1/2 Cup Raisins Or Dried Cranberries 1/2 Cup Chopped Nuts Of Your Choice Place chocolate chips, butterscotch chips and shortening in a microwave safe bowl. Microwave for 1 to 2 minutes or until melted, stirring often. Remove and stir in coconut, raisins, and nuts. Place cupcake papers in muffin tins and put about two tablespoons chocolate mixture in each one. Or drop on parchment paper by the tablespoonsful. Place in refrigerator for about 45 minutes or until hardened. Makes 12 clusters depending on size you make them. These keep well in the fridge for several days. Just remove from papers and put in plastic freezer bags. Note: *The shortening in the recipe makes the chocolate smoother and more manageable. Don’t substitute butter or margarine. It has water in it and can ruin the melting process.

Jack Chicken And Cream Cheese Wontons: Ingredients: 1-(8-oz.)-Pkg. Cream Cheese 1-1/2 Cups Pepper Jack Cheese, Grated 1/2 Tsp. Garlic Powder 1/2 Tsp. Onion Powder 4 Green Onions, Sliced 1 Cup Finely Diced Cooked Chicken ***Rotisserie Works Great! 1 Pkg. Wonton Wrappers-(12-oz.) Vegetable Oil 3 T. Soy Sauce 1 T. Water 2 T. Miriam-(Opt.)-Found By The Soy Sauce At Grocery Store 1/8 Tsp. Sesame Oil Instructions: In large food processor, add cream cheese, Pepper Jack, garlic powder, onion powder, green onions and cooked chicken. Pulse just a few times; just enough to combine. Place heaping teaspoon in the center of each wonton and pull up sides and pinch. Lightly moisten fingers with cold water and pinch again. Press down gently on plate to get their bottoms flat-(so they will stand up). Keep extra wontons skins covered with lightly moistened paper towel while you work. Repeat until all wontons are full. Cover filled wontons with lightly moistened paper towel while you are working and heating the oil. Heat about 1 inch of vegetable oil to 350 – 375 degrees in a heavy skillet. Working in small batches, fry until golden brown; less than 1 minute. Use tongs to brown on both sides if they fall over. Drain on paper towels. In small bowl mix soy sauce, water, mirin and sesame oil.

Low Carb Pork Or Chicken Flautas: 2 Cups Thinly Sliced Pork Or Chicken Shredded Mozzarella Cheese 2 T. Poultry Seasoning 1 Thinly Sliced Small Pepper 2 T. Real Butter Thinly Sliced Onions Xtreme Health Low Carb Wraps Avocado Or Olive Oil, For Frying Saute meat, peppers and onions in butter on medium heat until done. Drain on paper towel-lined plate. Take a wrap and close to 1 edge add enough meat and cheese to just reach the edges and only about 2" toward the middle of the wrap. Roll tightly and secure with a toothpick. Place about 2" of oil in a wide, deep skillet. Heat oil til it is hot enough to fry the Flautas. Place the Flautas toothpick up. When it is browned, gently remove the toothpick and flip with tongues. These cook pretty quickly so don't walk away. Drain on paper towel-lined plate and serve with salsa and sour cream and/or melted cheese poured over top.