Roxy15

Flour Tortilla Cinnamon Crisps: Preheat oven to 350 degrees. ***Line a cookie sheet with Parchment Paper or spray cookie sheet with Pam. Pour some sugar in a bowl and sprinkle in some cinnamon-all to taste-to cover crisps; mix. Using a spoon, put sugar/cinnamon mix in a shaker-(example: an empty Creole Seasoning Container, etc.)- to make it easy to cover crisps. ***I save empty spice containers and empty jars and cartons. They come in handy. Spread soft Blue Bonnet Margarine-(in a tub)-over the top each flour tortilla you are using, with a rubber spatula. Shake the sugar/cinnamon mixture over the soft butter of each flour tortilla you are using Flip each flour tortilla that you are using, over and repeat with sugar/cinnamon mixture. As you do each flour tortilla, put them on top each other to stack them and put on a large cutting board. By staking them, it will be easier to cut into crisps When finished prepping the flour tortillas, cut them to resemble a Dorito Chip. ****I take a pizza cutter to make it easy to cut. Put the crisps on prepared bakkng sheet and bake in the preheated 350 degree oven for 15 minutes. ***They firm up some when you take them out of the oven to cool off a bit.

Alfredo Sauce for Fettuccine or Seafood Fettuccine: 1/2 Cup Butter 2 Cups Heavy Cream 1 Cup Grated Parmesan Cheese Or Asiago Cheese 1 Clove Of Garlic, Pressed Fresh Ground Black Pepper Fresh Minced Parsley-(Optional) In a saucepan combine butter and cream. Simmer this for about 10 minutes, until nice and warm. Add the Parmesan and Pressed 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, Vermicelli or in your Favorite Recipe! Garnish with more Parmesan Cheese, Fresh Ground Pepper and Parsley, if using. **You can make Seafood Fettuccine Alfredo with this recipe and it is delicious! Just add scallops and/or shrimp to your sauce when the cheese has melted and continue to cook on low until seafood is done to your liking, when seafood is done, pour this creamy sauce over hot pasta, toss gently until all pasta is coated. Garnish each serving with more Parmesan Cheese, Freshly Ground Pepper and Parsley, if using.

My friend sent this to me..it looks good to me..I haven't made it yet. Fettuccine Paolina With Chicken: A sprinkle of Grated Parmigiano Cheese on top adds bold flavor. 4 Cloves Garlic, Minced 4 T. Olive Oil 2 Cups Shiitake Mushrooms, Stems Removed & Sliced 2 Red Peppers, Roasted, Seeded, Peeled & Diced 1 14-oz Can Plum Tomatoes 1 lb. Chicken Breast, Diced 2 T. Flour 1/4 Cup Fresh Basil, Chopped 1/2 Cup Grated Parmigiano Cheese 1 lb. Fettuccine-(Cook As Directed On Pkg. Salt & Pepper Dredge chicken in flour. In a frying pan coated with oil, fry chicken until mostly cooked. Add shiitakes and garlic. Cook for 1 minute. Add tomatoes and stir in roasted red peppers. Cook for 5 minutes. Season with salt and pepper. Boil fettuccine until al dente. Drain and add to sauce. Add basil and parmigiano. Toss in the frying pan until hot. Have more freshly Grated Parmigiano Cheese available at the table.

This is one of my favorite cooking shows to watch. http://www.fishisthedish.co.uk/recipes

I am going to put this on my list to try. They listed other things you can add to it. https://www.budgetbytes.com/2016/02/5-minute-nacho-cheese-sauce/

I finally got around to making meatball sandwiches for the first time the other day. After googling a lot, I finally decided which one to make except I put my own spin on it. We really liked them and I like that I can prep it ahead of time and bake it when needed. I tried to post it in Brad’s categories he made, but I am not sure if I did it right so will just post my recipes here. I am sorry if I offend members, I try my best to be an asset to this board. Meatball Sandwiches: Depending on how much hamburger and sausage you use, adjust amounts. 1 Jar Emeril’s Roasted Garlic Pasta Sauce 1 Package Jimmy Dean Hot Sausage Used A Little Less Than 2 lbs. Lean Hamburger 1 Bunch Garlic, Chopped Fine Garlic Salt, To Taste Ground Black Pepper, To Taste Chopped White Onions, To Taste 1 Cup Milk 2 Eggs, Whisked Well In Bowl 6 Slices White Bread Shredded Mozzarella Cheese, To Taste Kraft Finely Shredded Parmesan Cheese, To Taste Hoagie Buns In a bowl, put the 6 slices of white bread in and pour 1 cup of milk over: let it sit for a few minutes. In a large mixing bowl, add ground beef, sausage, garlic, onions, Garlic Salt, Ground Black Pepper, eggs, Kraft Finely Shredded Parmesan Cheese and the bread/egg mixture. Mix well, using your hands; form into desired size meatballs. Preheat oven to 350 degrees. Spray a large glass baking dish with non-sick spray. Once the oven is preheated, put the meatballs in baking dish and cover the meatballs with the sauce. I baked the meatballs for 1 hour, but depending on the size you make the meatballs, you will have to adjust the time. A few minutes before the meatballs are done, sprinkle Mozzarella Cheese over the meatballs and bake until the cheese is melted The same time you put the cheese on top, have a cookie sheet sprayed with non-stick cooking spray and bake the Hoagie Buns until they are toasted. Plate and cut Hoagie Buns in half. ***I sprinkle Parmesan Cheese from a can on top of the meatballs before putting the top Hoagie Bun on. Pictures are of when the meatballs come out of the oven and on Hoagie Buns.

I finally got around to making meatball sandwiches for the first time the other day. After googling a lot, I finally decided which one to make except I put my own spin on it. We really liked them and I like that I can prep it ahead of time and bake it when needed. Meatball Sandwiches: Depending on how much hamburger and sausage you use, adjust amounts. 1 Jar Emeril’s Roasted Garlic Pasta Sauce 1 Package Jimmy Dean Hot Sausage Used A Little Less Than 2 lbs. Lean Hamburger 1 Bunch Garlic, Chopped Fine Garlic Salt, To Taste Ground Black Pepper, To Taste Chopped White Onions, To Taste 1 Cup Milk 2 Eggs, Whisked Well In Bowl 6 Slices White Bread Shredded Mozzarella Cheese, To Taste Kraft Finely Shredded Parmesan Cheese, To Taste Hoagie Buns In a bowl, put the 6 slices of white bread in and pour 1 cup of milk over: let it sit for a few minutes. In a large mixing bowl, add ground beef, sausage, garlic, onions, Garlic Salt, Ground Black Pepper, eggs, Kraft Finely Shredded Parmesan Cheese and the bread/egg mixture. Mix well, using your hands; form into desired size meatballs. Preheat oven to 350 degrees. Spray a large glass baking dish with non-sick spray. Once the oven is preheated, put the meatballs in baking dish and cover the meatballs with the sauce. I baked the meatballs for 1 hour, but depending on the size you make the meatballs, you will have to adjust the time. A few minutes before the meatballs are done, sprinkle Mozzarella Cheese over the meatballs and bake until the cheese is melted The same time you put the cheese on top, have a cookie sheet sprayed with non-stick cooking spray and bake the Hoagie Buns until they are toasted. Plate and cut Hoagie Buns in half. ***I sprinkle Parmesan Cheese from a can on top of the meatballs before putting the top Hoagie Bun on. Pictures are of when the meatballs come out of the oven and on Hoagie Buns.

I goofed up and deleted pic and then I posted it twice and I am sorry.

Crockpot Beef Stew: ***I made this and used baby red potatoes, diced up. I may put some lima beans in it the next time..or use frozen mixed vegetables. 2 Pkgs. Stew Meat ***2 lbs. Or A Little More Tota Put stew meat in Tupperware container and put enough flour in it to cover the stew meat. Put the lid on and shake it until the stew meat is covered with flour. Heat 2 T. oil in a large pan and heat it on low to medium low heat. Lightly brown the stew meat and sprinkle it with Paula Deen's House Seasoning and some more black pepper. Or just season it with garlic salt and pepper/your favorite seasonings. While the stew meat is browning, dice up white onions, garlic, to taste and a bag of baby red potatoes. When the stew meat is lightly browned, put on plate and dap with a paper towel to remove grease; put in a large stockpot. Add onions, garlic, potatoes and the following: 1-(16-oz.)-Bag Cut & Peeled Baby Carrots 1-(16-oz.)-Bag Frozen Green Beans 1-(16-oz.)-Bag Frozen Peas 1-(16-oz.)-Bag Frozen Corn 2-(10-3/4-oz.)-Cans Tomato Soup 2-(10-3/4-oz.)-Cans Rotel Original Diced Tomatoes & Green Chiles ***Use More Cans To Make It More Spicy 2-(14.5-oz.)-Cans Swanson's Beef Broth 2 Pkgs. McCormick Beef Stew Seasoning 1/2 Cup Minute Tapioca 1 T. Sugar Stir all the ingredients well in the stockpot. Put the beef stew in a large crockpot and cook on low all day; you may have to use 2 crockpots. If you don't want to use a crockpot, put the large stockpot on the stove and cook on very low heat all day. Stir once in awhile so it doesn't stick to the bottom. I prefer the crockpot because it won’t stick.

Crockpot Beef Stew: ***I made this and used baby red potatoes, diced up. I may put some lima beans in it the next time..or use frozen mixed vegetables. 2 Pkgs. Stew Meat ***2 lbs. Or A Little More Tota Put stew meat in Tupperware container and put enough flour in it to cover the stew meat. Put the lid on and shake it until the stew meat is covered with flour. Heat 2 T. oil in a large pan and heat it on low to medium low heat. Lightly brown the stew meat and sprinkle it with Paula Deen's House Seasoning and some more black pepper. Or just season it with garlic salt and pepper/your favorite seasonings. While the stew meat is browning, dice up white onions, garlic, to taste and a bag of baby red potatoes. When the stew meat is lightly browned, put on plate and dap with a paper towel to remove grease; put in a large stockpot. Add onions, garlic, potatoes and the following: 1-(16-oz.)-Bag Cut & Peeled Baby Carrots 1-(16-oz.)-Bag Frozen Green Beans 1-(16-oz.)-Bag Frozen Peas 1-(16-oz.)-Bag Frozen Corn 2-(10-3/4-oz.)-Cans Tomato Soup 2-(10-3/4-oz.)-Cans Rotel Original Diced Tomatoes & Green Chiles ***Use More Cans To Make It More Spicy 2-(14.5-oz.)-Cans Swanson's Beef Broth 2 Pkgs. McCormick Beef Stew Seasoning 1/2 Cup Minute Tapioca 1 T. Sugar Stir all the ingredients well in the stockpot. Put the beef stew in a large crockpot and cook on low all day; you may have to use 2 crockpots. If you don't want to use a crockpot, put the large stockpot on the stove and cook on very low heat all day. Stir once in awhile so it doesn't stick to the bottom. I prefer the crockpot because it won’t stick.

I goofed up when I went to post to you so here it is again sorry. Someone mentioned about me putting recipes in one topic. However I think members would rather I put recipes in the categories that you were so nice to set up. That way if they were looking for something specific, they could look in that category. I know you are busy so that is up to you if you would want to add more categories. I promise to behave and put them in categories. Let me know if you want to do this and I will let you know the categories I would like. Have a good day.

Someone mentioned that I put recipes all in one topic but I think members would rather have me put the recipes in the categories that you were so nice to set up. You did an awesome job and I apologize for not putting recipes in the categories you set up. I was wondering if you could make a few more categories though when you had time. Let me know and I will let you know the categories that would be needed. Have a good day.

This looks great, thanks for posting this. I have been searching for a runza recipe. I am going to make this.

I made this recipe for the first time awhile back and it is by far the best pork roast recipe I have ever made. The only thing I will do differently next time, is to cut the potatoes in half instead of chopping them. If I decided to make mash potatoes instead, I will make the potatoes separately on the stove so the mashed potatoes won't be brown. The gravy was delicious and I will make it this way from now on also. Crockpot Pork Roast With Vegetables & Gravy: Heat a large skillet up over medium high heat. Put 3 T. Olive Oil into the skillet. Take the pork roast and put it on a plate and sprinkle salt and freshly ground black pepper on the top/bottom/sides on the pork roast. Place the pork roast into the skillet and allow it to get a nice golden brown sear on both sides. While the pork is in the searing skillet, peel and chop 5-6 Russet Potatoes and one white onion. You want them to be uniform in size so they cook evenly. Spray a large crockpot with cooking spray. Place the seasoned pork roast in the crockpot and put baby carrots around the pork roast. *** I used a l-lb. bag of baby carrots, the recipe called for 3 cups. Layer the potatoes, onions on top of the pork roast; ***I added 1 bunch of fresh garlic, chopped. Chop 1 T. garlic and put it in a small bowl. Add 1/4 cup of soy sauce, 1/4 cup Newman's Own Balsamic Vinaigrette-(couldn't find that so used Newman's Own Lite Balsamic Vinaigrette), 1/2 cup water/used bottled water/and 1/2 cup brown sugar. Whisk the ingredients together making sure the brown sugar gets dissolved, then pour it all over the top of the potatoes. Sprinkle the potatoes with some salt and ground black pepper. Cover the crockpot. The recipe said to cook it on high for 4-5 hours or if your crockpot cooks quickly, cook the meat and sauce together for 4 hours, then add the vegetables and cook for an additional 2 hours. I just cooked it on high to get it going and then lowered it to low because I got a late start. Next time, I will start it at 6 or so a.m. and let it cook on low the whole time, because we usually eat late. When the pork roast has cooked through, I turned the crockpot off to let the pork roast and let the meat set with the lid on for 5-10 minutes before serving. The pork roast is very tender and you won't need a knife to cut it. To a medium saucepan, I put 2 pkgs. McCormick Pork Gravy Mix, 1/4 cup milk, 1/4 cup bottled water, 1 can cream of mushroom soup-(undiluted)-ground black pepper; whisk to combine and cook over medium-high heat, stirring occasionally, until heated through. Serve the pork roast and vegetables drizzled with gravy over the top.

I made a new burrito recipe and they turned out great. Beef & Bean Burrito: ***Adjust Amounts According To How Much Hamburger You Are Using & To Your Taste Hamburger Diced White Onions Garlic, Chopped McCormick Burrito Seasoning Refried Beans Shredded Cheddar Cheese Pace Hot Chunky Salsa Ortega Diced Green Chiles Burrito Sized Flour Tortillas Opt. Toppings: Lettuce Shredded Cheddar Cheese Diced White Onions Sour Cream Sliced Black Olives Guacamole Sliced Avocados Pace Hot Chunky Salsa Brown hamburger with diced white onions and chopped garlic; drain grease. Season hamburger mixture with McCormick Burrito Seasoning; stir. Add Ortega Diced Green Chiles & Pace Hot Chunky Salsa; stir. Heat Refried Beans & Shredded Cheddar Cheese-(to taste)-on low heat in pan until cheese is melted. Spread Refried Beans with Shredded Cheddar Cheese over each flour tortilla, using a knife sprayed with Pam. Spread hamburger mixture over Refried Beans. Fold over ends of the tortilla; roll up Place burritos in a pan that has been sprayed with Pam. Cover pan with aluminum foil =(if you prefer)-and bake at 350 degrees for 20-30 minutes or until heated through. Serve burritos plain or top with the toppings listed above or your favorite toppings. I like to put salsa over the toppings and add some more shredded cheddar cheese on top of it. ***I used 2 cans of Refried Beans, 2 pkgs. McCormick Burrito Seasoning and a whole jar of Salsa plus more Salsa on top of toppings.

Hushpuppies: I made these awhile back and they turned out great. Served them with deep-fried fish. When you make the hushpuppies into balls, they are really moist, but, don't give up, just roll them into the size of hushpuppies you want. Put them in a covered Tupperware container and refrigerate them for 30 minutes or so to firm them up a bit. Hushpuppies: 1 Cup Yellow Cornmeal 1/4 Cup Flour 1-1/2 Tsp. Baking Powder 1 Tsp.Garlic Powder 1/2 Tsp. Salt 1 Egg 3/4 Cup Milk Diced Green Onions, To Taste Old Bay Seasoning-To Taste Oil, For Deep-Fat Frying In a large mixing bowl, combine the cornmeal, flour, baking powderr, garflic powder salt and some Old Bay Seasoning; mix. In a bowl, whisk the egg, green onions, milk, salt and Old Bay Seasoning together; add to dry ingredients; mix just until combined. Heat the oil according to your deep-fat fryer instructions. Drop the hushpuppies in and fry for 2-2-1/2 minutes or until golden brown. Put on a paper-towel lined plate to drain the grease. Serve hushpuppies by themselves or with your favorite dipping sauce.

This is a great and easy recipe. DO NOT wash an iron skillet in soap or the food you prepare in it will taste like soap! Just wash in hot water and I wipe it dry using a paper towel. I make this often and prepare it ahead of time so all I have to do is bake it when time to make dinner. Original Ranch Roasted Potatoes: ***Use An Iron-Cast Skillet Only! ***Can Prepare This Ahead Of Time & Bake When Needed Ingredients: 2 lbs. Small Red Potatoes, Quartered 1/2 Cup Vegetable Oil 1 Packet Hidden Valley Seasoning & Salad Dressing Mix Place potatoes in a gallon size Glad Food Storage Bag and add 1/4 cup Vegetable Oil; seal bag; toss to coat. Add Hidden Valley Seasoning & Salad Dressing Mix and toss again until the potatoes are well coated. Put 1/4 cup Vegetable Oil in a cast-iron skillet & PLACE SKILLET IN THE OVEN while the oven is pre-heating. THIS IS VERY IMPORTANT BECAUSE YOU WANT THE SKILLET HOT BEFORE YOU PUT THE POTATOES IN! When the oven has reached 450 degrees, put the potatoes in the skillet and bake for 30-35 minutes or until potatoes are brown and crisp.

This is a great prime rib rub and a picture of it the last time we made it at home. 7-10 lb. Prime Rib Roast 10 Cloves Garlic, Minced 1/4 Cup Olive Oil 2 Tablespoons Fresh Black Pepper 1 Tablespoon Salt 2 Teaspoons Dried Thyme 1 Teaspoon Onion Powder 2 Teaspoons Melted Butter Make sure the prime rib is at room temperature before cooking. Combine all the ingredients in a bowl until well blended; set aside. I use a whisk to blend. Place the room temperature roast in a roasting pan with the fatty side up. Spread the rub mixture evenly all over the roast; bake. Horseradish Sauce For Prime Rib: 1/2 Cup Sour Cream 2 Tablespoons Horseradish 2 Teaspoons White Pepper ***I May Have Used Ground Black Pepper 2 Teaspoons Worcestershire Sauce In a bowl, whisk all the ingredients together. Cover bowl and refrigerate.

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I tried to edit but it didn’t work so here they are again sorry

We had fried cod and fresh shrimp, French Fries and coleslaw a few days ago and it turned out really good. The cod was soaked in milk for a few hours and then I cut it to fit in the deep-fat fryer basket. I heated up the oil in the deep-fat fryer and while the oil was heating up, I whipped an egg in a bowl, dipped the cod in it and covered each piece of cod with Louisiana Seasoned Crispy Fish Fry Seafood Breading Mix. I fried the cod in batches and fried each batch for 6 minutes. For the fresh shrimp, I heated up some oil in a skillet. While the oil was heating up, I dipped each shrimp in the whisked egg and covered the shrimp with Louisiana Seasoned Crispy Shrimp Fry Seafood Batter Mix and fried the shrimp in the hot oil. It doesn’t take long to fry the shrimp. You don’t want to cook them long or they will be tough.

I love to make the cinnamon rolls that my mom used to make but they take a lot of time to make because they have to rise a lot and these are really good and a lot faster to make.

Thank you teachercd, hope you like them if you make them. You have to scroll way down on that page to get the recipe.

I found this recipe at this site: https://www.thereciperebel.com/cinnamon-roll-bites/ For the frosting, I used powdered sugar, vanilla, butter and some milk These are easy to make and we really liked them. Here is my picture:

Meet our new Husky puppy, her name is Miki and she is very smart and spoiled rotten:)