Roxy15

Pork Ribs: 4-lbs. Baby Back Pork Ribs 2 Tsp. Garlic Powder 1 Tsp. Onion Powder 2 Tsp. Paprika 2 Tsp, Salt 1 Tsp. Cracked Black Pepper 1/2 Tsp. Cumin 1 Tsp. Chili Or Cayenne Powder-(Opt.) 2 T. Olive Oil Sauce: 2 Cups Barbecue Sauce 3 T. Minced Garlic 2 T. Olive Oil 1 T. Worcestershire Sauce 1/2-1 T. Cayenne Pepper-(Opt. For Heat) 1 Tsp. Salt Instructions: Preheat oven to 350 degrees. Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil-(or parchment paper). Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours in preheated 350 degree oven. During the last 5 minutes of cook time, mix together the sauce ingredients. Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture. Increase oven temperature to 460 degrees. Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil-(or grill-on medium-high heat to lightly char and caramelise the edges-(about 3 minutes). Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

This soup looks and sounds good for the cold weather we are having. I haven’t made this and I put my own notes in. Crockpot Chicken Tortellini Chicken Noodle Soup: 1-1/2-lbs. Boneless Chicken Breast 3 Medium Carrots, Peeled & Diced 3 Stalks Celery, Diced 1 Medium Onion, Diced 3 Cloves Garlic, Minced 6 Cups Low Sodium Chicken Broth 1 Cup Water 2 Bay Leaves 1 Tsp. Italian Seasoning Or More To Taste 2 Cups Cheese Tortellini Chopped Fresh Parsley, For Serving, If Desired Salt & Pepper, To Taste ***I Will Add Sliced Fresh Sliced Mushrooms & Sub McCormick Noodle Soup Seasoning For The Italian Seasoning Add all of the ingredients to crockpot, except for the tortellini. Cook on low for 6 hours. Remove the cooked chicken from the crockpot and shred or cube and add back to the crockpot. Add in the tortellini and cook for 15 minutes or until they are cooked all the way through. Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

I made cheesy biscuits this morning that was in the chicken pot pie recipe that I had posted earlier. Just made the biscuits. The biscuits turned out really good, it’s a keeper! They are so easy to make! The recipe said to bake for 20 minutes or until golden brown on top, but, I set the timer for 15 minutes to see if they were golden brown and they were just right. I am glad I didn’t bake them for 20 minutes. Everyone’s oven is different so just take a peek at them, if you make them. I like them better than Red Lobster biscuits. I used a muffin pan. This made 6 biscuits; depends on how big you make the balls. Quick Biscuits: Preheat oven to 400 degrees. 1 Cup Self Rising Flour 1 Tsp. Garlic Powder 1-1/2 Tsp. Sugar 1/4 Tsp. Salt 1/2 Cup Milk 1/4 Cup Melted Butter 1/2 Cup Shredded Cheddar Cheese Combine the Self-Rising Flour, garlic Powder, sugar, salt, milk and butter In a medium bowl and stir to combine. Fold in the shredded cheddar cheese. Roll into balls; put in muffin tin holes. Bake in preheated 400 degree oven for 20 minutes or until biscuits are lightly golden brown in top. Let sit 5 minutes before serving.

Chicken Pot Pie Cheesy Biscuit Skillet: Ingredients: For The Chicken Pot Pie Filling: 2 T. Butter 1/2 Medium Onion, Diced 1 Cup Sliced Carrots 1 Cup Sliced Celery 2 Tsp. Minced Garlic 1/4 Cup All Purpose Flour 1 T. Fresh Thyme Or 1 Tsp. Dried 1 Tsp. Salt 1/2 Tsp. Black Pepper 2 Cups Chicken Broth 1/2 Cup Milk 1 Cup Frozen Peas 2-3 Cups Cooked, Shredded Chicken Or Turkey For the Quick Biscuits: 1 Cup Self Rising Flour 1 Tsp. Garlic Powder 1-1/2 Tsp. Sugar 1/4 Tsp. Salt 1/2 Cup Milk 1/4 Cup Melted Butter 1/2 Cup Shredded Cheddar Cheese Instructions: For the Chicken Pot Pie Filling: Preheat oven to 400 degrees F. Melt 2 T.of butter in a 10" oven safe skillet over medium heat. Add in the onion, carrots and celery and cook until tender-(about 5 minutes). Add in garlic and cook until fragrant. Whisk in the flour, thyme, salt and black pepper, and cook about 2 minutes. Gradually whisk in the chicken broth and milk, until the mixture is thickened, smooth and bubbly. Add in the frozen peas and chicken and cook until heated through. Remove from heat and set aside. For the Quick Biscuits: Combine the self rising flour, garlic powder, sugar, salt, milk and butter in a medium bowl and stir to combine. Fold in the shredded cheese. Drop by the tablespoonful over the chicken pot pie filling, leaving about an inch between biscuits. Bake in preheated oven for 20 minutes, or until biscuits are lightly golden brown on top. Let sit for 5 minutes before serving. Notes: Chicken pot pie filling can be made up to 24 hours in advance. Top with biscuits just before baking. ***To make self-rising flour, sift together: 1 cup all purpose flour with 1/2 Tsp. baking powder and 1/2 Tsp. salt.

Spinach Dip: 1 Cup Mayonnaise 10-oz.s Frozen Chopped Spinach, Thawed 1 Can Water Chestnuts, Chopped & Drained 1 Small Onion, Chopped 1 Pkg. Knorr Vegetable Dry Soup Mix 1 Cup Sour Cream Thaw spinach and squeeze out liquid. In a bowl, mix all ingredients very well; cover and chill at least 4 hours. Stir before serving with chips or in hollowed out bread bowl.

King Ranch Casserole: ***Use A Good Thick Tortilla Chip Such As Over The Border. Don’t Crush Them Too Fine So You have Some Crunch! Ingredients: 4-5 Cups Chicken Cooked And Chopped-(Baked Chicken & Chopped) 1 Cup Green Onion Or Regular Onion, Diced 1 Cup Green Pepper, Diced 2 T. Oil 1-(14.5-oz.)-Can Diced Tomatoes, Undrained 1-(10.5-oz.)-Can Cream Of Celery Soup 1-(10.5-oz.)-Can Cream Of Chicken Soup 1-(4-oz.)-Can Green Chili’s, Drained 1/2 Tsp. Chili Powder 1/2 Tsp. Garlic Powder 1/2 Tsp. Black Pepper 1/2 Tsp. Salt 1/2 Tsp. Cumin 3-4 Cups Crushed Tortilla Chips 2 Cups Shredded Mexican-Style Cheese Or Cheese Of Yours Choice Instructions: You will need a large skillet. Cook the green pepper and onion in the oil. Add the tomatoes, celery soup, chicken soup, green chilis, chili powder, garlic powder, pepper, salt and cumin to the skillet. Mix well with a spoon and simmer about 10 minutes. Add a layer of crushed tortilla chips to a 9x13-in. baking dish. Next, add a layer of chicken and cover with half the soup mixture from your skillet. Sprinkle on 1 cup of the shredded cheese. Add another layer of chips, chicken, and the rest of the soup mixtures. Bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and add remaining cup of cheese. Return to oven for about 5 minutes or long enough to melt the cheese on top of the casserole. Notes You can add some cayenne or hot sauce to this casserole if you like it spicy. Can serve with a dollop of sour cream on top, chopped tomatoes, olives, etc. This makes a great dish for company and you can use your imagination and add other ingredients, too.

Cherry Chocolate Chip Pie: Ingredients: 1 Chocolate Cookie Pie Crust 1-(8-oz.)-Pkg. Softened Cream Cheese 1 Cup Powdered Sugar 1 Cup Thawed Cool Whip 1-1/4 Cups Semisweet Mini Chocolate Chips 1 Can Cherry Pie Filling Instructions: Beat the cream cheese and powdered sugar until smooth. Fold Cool Whip and pie filling into cream cheese mixture. Fold in 1 cup chocolate chips. Spread into pie crust. Sprinkle with remaining chips. Refrigerate 4 hours before serving

Apple Cinnamon Chimichangas: Ingredients: 1-(21-oz.)-Can Apple Pie Filling 1/2 Cup Cinnamon Sugar 15-(6-inches)-Flour Tortillas Divide pie filling between tortillas and roll up egg roll style. Deep fry in hot oil until golden and immediately roll in cinnamon sugar. Place on cooling rack, serve warm.

Baked Chicken Chimichangas: 1-(8-oz.)-Pkg. Cream Cheese 8-oz. Pepperjack Cheese, Shredded 1-1/2 T. Taco Seasoning 1-lb. Cooked Chicken, Shredded 8 Flour Tortillas Cooking Spray Shredded Cheddar Cheese Green Onions, For Garnish Sour Cream Salsa Stir together cream cheese, Pepperjack Cheese and Taco Seasoning; fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350 degrees for 15 minutes. Turn chimi's over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.

Cherry Cheese Lush Dessert: Ingredients: Crust: 1 Cup Vanilla Wafer Crumbs 1 Cup Finely Chopped Pecans 1 Stick Butter-(1/2 Cup)-Melted 1-(8-oz.)-Box Cream Cheese, Softened 1 Cup Powdered Sugar 1-(16-oz.)-Container Whipped Topping, Divided 2 Small Boxes Cheesecake Flavored Pudding 3 Cups Milk 1 Can Lucky Leaf Cherry Pie Filling 1/2 Cup Chopped Pecans Instructions: In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter. Press into a 9x13-in. baking pan; bake at 350 degrees for 15 minutes. Remove from oven and cool. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1-1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust. Combine cheesecake pudding mix, milk, and 1 cup whipped topping and mix until smooth. Spread evenly over cream cheese layer in pan. Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping, and 1/2 Cup chopped pecans.

Homemade Taco Seasoning: This makes about almost 4 cups. Use a glass jar, it must have a screw on, airtight lid. This taste so much better than those packages Add 2-3 T. to whatever you're making. Ingredients: 1-1/2 Cups Chili Powder 1/4 Cup Garlic Powder 1/4 Cup Onion Powder 1/4 Cup Red Pepper Flakes 1/4 Cup Paprika 1/4 Cup Oregano 1/2 Cup Black Pepper 1/2 Cup Cumin 1/8 Cup Salt Instructions: Pour all ingredients in to glass jar, cover and shake. Be sure to stir contents before each use.

Cheddar Cheese Quick Bread: Ingredients: 2 Cups All-Purpose Flour 4 Tsp. Baking Powder 1 T. Sugar 1-1/2 Tsp. Garlic Powder 1/2 Tsp. Salt 1-1/2 Cups Sharp Cheddar Cheese, Shredded 1 Cup Milk 1 Large Egg, Beaten 2 T. Butter, Melted Preheat oven to 350 degrees. Grease/spray a loaf pan. In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside. In a separate bowl, whisk together milk, egg & butter. Add liquid ingredients to bowl of dry ingredients. Stir until just combined. Do not overmix. Spoon/pour into loaf pan. Bake for 45-50 minutes. Top should be a golden brown. Cool on wire rack. Remove loaf from pan; slice and serve.

I found these recipes on a recipe site that I belong to. This is what the poster said: For those wondering about the Sopapillas, here is the recipes for both. The reg. Sopapillas on the right require a lot more effort then the New Mexico Sopapillas on the left. I grew up in Farmington and a dear Mexican friend of mine give me the New Mexico Sopapillas. Both are good just that the New Mexico Sopapillas in my opinion is better.

Crockpot Chicken Chile Relleno Soup: Ingredients: 3 Medium-Large Boneless, Skinless Chicken Breasts 4 Cups Chicken Broth 1 White Onion, Diced 4 Diced Poblano Peppers A Generous Pinch Of Salt & Pepper 2 Bay Leaves 1-(8-oz.)-Pkg. Cream Cheese 1-(8-oz.)-Block Sharp Cheddar Cheese, Shredded Instructions: Add everything except the cream cheese and cheddar cheese to the crockpot. Cover and cook on LOW for 6-8 hours. Take out the bay leaves and throw them away. Transfer the chicken breasts to a large cutting board and shred with two forks; set aside. Add a few ladles of the broth to a blender, along with the cream cheese. Cover and pulse until smooth. Pour this mixture back into the crockpot. Stir in the cheese, then add the chicken. Serve.

These look good! I haven’t made these yet. Smothered Burritos: Fry a little oil in a pan and add 1/2 of a finely chopped onion and about 2-3 mashed fresh garlic cloves; cook till translucent, add ground beef. Par cook then add your seasonings, salt and pepper. After beef is fully cooked add flour-(1/2 cup-(eyeballed it)-to the mixture to thicken, then add 1 can chicken broth and water to your desired consistency. Add, peeled, clean and chopped, roasted, tomato and green chile of your choice, mix with desired seasonings, salt and garlic to ground beef mix and let cook down.

I cooked garlic a different way yesterday and it was easy, I didn’t have to mess with peeling when it was done because I peeled them before cooking, I will make garlic this way from now on. Was planning on adding it when making mashed potatoes last night, but, was tired and forgot to add them. Made that new fried chicken recipe that I posted a few days ago and it was good. Pics of garlic, before and after cooking. Crockpot Garlic: ***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 On 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.

Wet Burritos With Homemade New Mexico Hatch Chiles Simmered With Pork: I had some green Chiles peeled and roasted in the freezer, so I thawed them and chopped them into pieces and set aside. Roast 3 roma tomatoes, 1 jalapeno, a quarter of an onion. Add the onion to a blender with about 3 cups of chicken broth, blend until smooth. Now add your tomato and jalapeno and pulsate for a few seconds. Now I cut into pieces a small pork shoulder, fry in a skillet with out oil. Once it's done make a roux with about 2/3 cups of flour a little oil in the same skillet; once your roux is blonde, add your broth from the blender, 1 T. of oregano, 1/2 tsp of cumin, garlic powder to your taste. Stir well and bring and cook on medium high heat until the sauce has thickened; taste-add salt if needed. Simmer until pork is tender. I heated a flour tortilla on the comal until warm, fill it with refried beans and cheese, fold and top with more cheese and your chile sauce; place in oven for about 10 minutes and serve with your favorite sides.

I was going through a recipe site and I found this recipe, I have never tried making it in the crockpot, but I will! Oh how I miss farming with my dad, picking cherries off the trees, gathering eggs, riding horses etc. in my heart, I am still a Nebraska farm girl smiles, Crockpot Corn On The Cob: 1. Remove husks from corn on cobb. 2. Place in crock pot that will fit the amount of corn you are making, 3. Fill your crock pot with water to cover corn. 4. Add desired salt or none at all; cook on low 6 to 7 hours depending on how full crockpot is.

Ok ty!

The taste of the chicken is better than what the picture looks like. I let it fry for 8 minutes before turning it over, but, I should if checked it earlier. Next time I fry it, I will start it at 325 degrees and go from there instead of 350 degrees. This is my favorite chicken so far that I have made. I just copies it from my notes and to my friends in facebook. I tried a new recipe for fried chicken legs for dinner last night and it was really good. I will fry it this way from now on. It all started when I was getting the chicken legs out to fry and I found out that I didn’t have any flour! Ugh! Then I remembered an episode on diners drive ins and dives where they had used self rising flour and I was lucky enough to have that, so then I found the recipe, but, I changed it up some to suit my preference. Anyway, here is the recipe I used...I just copied it from my recipe folder that I have in my phone. Fried Chicken: Use 7 chicken legs-(1/2 of a large pkg.) In the morning, rinse the chicken legs in colander. Put the chicken legs in a large bowl. Cover the chicken legs with water; add some ice and some salt. Refrigerate for several hours. When ready to fry the chicken legs, add 2 eggs and 4 T. water to a bowl; whisk. Using large Tupperware container, add 2 Cups Self Rising Flour, Garlic Salt, pepper and some Seasoned Salt; stir. Dip the chicken legs in the egg and water mixture, then back into the flour. Put lid back on and shake again to coat. Steps: Flour/Egg/Flour Let the chicken legs rest for 5 minutes or so; this helps the coating to stick better. Use an electric skillet! Heat some oil in the electric skillet to desired temperature; 325 degrees. ***I started the oil at 350 degrees, but, next time I make it, I will try 325 degrees and go from there! Check the oil by dropping in a little bit of flour; if it sizzles, Add the chicken legs; season some more while frying. Fry for 6-8 minutes; check to see if the legs are golden brown on the bottom. If they are, then turn the chicken legs over and fry the other side until it’s golden brown. When it’s ready, put the legs on a paper towel- lined plate.

Baked BBQ Baby Back Ribs: 1/2 Cup Ancho Chili Powder 1/4 Cup White Sugar 1/4 Cup Brown Sugar 1/4 Cup Salt 2 T. Freshly Ground Pepper ***I Like McCormick Coarse Ground Black Pepper 1 T. Ground Cumin 1 Tsp. Dry Mustard 1 Tsp. Ground Cayenne Pepper 1/2 Tsp. Ground Dried Chipotle Pepper 1 Rack Baby Back Pork Ribs 1 Cup BBQ Sauce Preheat oven to 250 degrees. Put dry ingredients in a bowl; stir to combine. Place ribs, meat side down, on aluminum foil. Prick back of rib rack several times with a knife. Generously apply coating of dry rub to all sides of rib rack. With rib rack meat side down, fold foil around it to create a tight seal. Transfer to sheet pan. Bake in preheated 250 degree oven until tender and cooked through, about 2 hours. Remove and cook 15 minutes. Increase oven temperature to 350 degrees. Open foil, drain and discard any accumulated juices and fat. Brush BBQ Sauce on all sides of rack. Place a rack, meat side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven and brush another layer of BBQ Sauce on meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time. Cut rack into individual rib segments and serve with more BBQ Sauce. Mo’s BBQ Sauce is really good! We buy it at a meat market here in town, haven’t seen it in grocery stores or stores like Walmart. You can buy it online though.

Butterscotch Bread:

POPCORN CAKE: 1/2 Cup Butter 1/2 Tsp. Vanilla 2 Bags Mini Marshmallows 16 Cups Popped Corn 2 Cups M&M Candies Melt butter and add vanilla and marshmallows. Stir to blend. Cool 5 minutes. Add popped corn and M&M candies. Blend. Press into a lightly greased 9 x 13 inch pan.