Roxy15

Cheese Scalloped Potatoes: Spray baking dish with Pam. To get an idea of how many potatoes to use; wash and slice Russet potatoes, thin; put the sliced potatoes in the pan to make sure it fills the pan. Take the sliced potatoes out of the pan and put in a pan to boil them with a little salt for a minute or two; drain. While the potatoes are boiling, make the cheese sauce. Melt 1 stick of Blue Bonnet Margarine in skillet; add chopped white onions and chopped garlic, all to taste. Add 1/2 cup flour; whisk. Add 2-1/2 cups milk, 1 packet of Hidden Valley Dressing, shredded cheddar cheese or American Cheese Slices or a combo of both; whisk. ***Depending on how big your baking dish is, you may have to double the cheese sauce recipe. You can also fry some bacon and chop it to put in the cheese sauce, if you want. Place half of the potatoes in baking dish, season with garlic salt and pepper, to taste. Cover the potatoes with half of the cheese sauce. Put the other half of the potatoes over the cheese sauce; season with garlic salt and pepper, to taste; pour the rest of the cheese sauce over the potatoes. Preheat oven to 350 degrees. Put the potatoes in preheated oven and bake for 1 hour or until the potatoes are tender. ***Baking time depends on how many potatoes you are using.

Sausage Gravy: 1 Scallion, Finely Chopped-(I Use More)-White Parts Only 1-1b. Pkg. Jimmy Dean Hot Sausage 4 T. Butter 4 T. Flour 1 Cup Heavy Cream 1 Cup Milk Pinch Cayenne Pepper-(Opt) Salt & Pepper, To Taste Preheat a large skillet to medium high. Add the pork sausage and break up with a wooden spoon, browning all over. While the sausage is browning, melt the butter in a medium saucepan. Once the butter is melted and the foaming has subsided, add the flour. Whisk until it becomes a nice golden paste, about a minute. Add the cream, milk, cayenne, salt and pepper Whisk until nice and thick and creamy. Drain grease off of the sausage and pat it with a paper towel to get more grease off. Pour the sausage into the cream mixture little by little; mix. Serve over hashbrowns and biscuits.

Chicken Fried Steak With Gravy: Set up 2 pans on your countertop to put the following ingredients in. I use aluminum pie pans. In one pan, using a whisk or a fork, whisk eggs and some milk together. You want enough egg/milk mixture to cover your minute steaks. In your second pan, put some flour, Seasoned Salt and black pepper in it; mix. Again, you want enough flour mixture to cover your minute steaks. Add some cayenne, if you want some spice. Dip each minute steak in the egg/milk mixture; turn it over to coat. Remove it from the wet mixture then place it in the flour mixture; turn it over to coat. Remove it from the flour mixture then place it into the egg/milk mixture again, turning to coat. Place it in the flour mixture again and turn to coat. Heat oil on low heat in skillet. Put minute steaks and fry on LOW heat till done. To Make Gravy: I use this method all the time to make gravy. Put a sieve over a large bowl to catch drippings; pour grease and bits in. The grease will go into the bowl and the bits will stay in the sieve. Put 4 T. oil in the skillet that you fried the chicken fried steak in; add some bits. Add 4 T. flour; whisk. Add 2 cups milk; whisk. Add salt and black pepper, to taste.

Potato Salad: 5 lbs. Russet Potatoes, Peeled ***About 8 Medium 1-1/2 Cups Real Mayonnaise *** Or To Taste-****DO NOT USE MIRACLE WHIP! 4 T. Prepared Mustard ***Regular, Dijon, Or A Mixture Of Both Whole Green Onions, Sliced Whole Baby Sweet Pickles 1 T. Pickle Juice Pickle Relish 1-4-oz. Jar Diced Pimiento Sliced Celery, To Taste Green Pepper, Diced, To Taste Diced Cheddar Cheese, To Taste 4 Whole Hard-Boiled Eggs, Mashed ***I Put The Eggs In A Bowl & Mash Them With A Potato Masher Salt & Pepper, To Taste Paprika Peel potatoes and cut in half. Rinse potatoes in colander under cold water. Put potatoes in pan and cover with cold water; add some salt. Boil the potatoes for 20-30 minutes, or until tender; drain. Put the potatoes in the pan you boiled them in or another container, and refrigerate for 30 minutes or until they are cool and firm. Once the potatoes are cool and firm, take a knife and dice them or at the size you want them; put in a large mixing bowl. Add mayonnaise, green onions, celery, mustard, green peppers and cheddar cheese; mix by using a rubber spatula. Fold in mashed eggs, sweet pickles, pickle relish, sweet pickle juice, salt and pepper-use a rubber spatula; taste for seasonings. Put potato salad in serving bowl and sprinkle paprika over the top; refrigerate.

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 baking sheet and bake for 15 minutes. ****They firm up some when you take them out of the oven and let them sit awhile.

I made a new burrito recipe yesterday 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 want to-I didn't) 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.

Chicken Wings Picture:

I don't like to rush food while it is cooking. Hope you like it if you make it. This is the only way I will make it from now on.

Chicken Fried Steak: The other nightI tried a new recipe for chicken fried steak and it was the best chicken fried steak that I have ever made. Cube Steaks-However Many You Need Milk Eggs Flour Seasoned Salt Black Pepper Cayenne-(Opt.) ****I Was Out Of It, Use It If You Want Spice 2 Pie Pans Mix milk and eggs in a pie pan and stir with a fork. You want enough milk/egg mixture to thoroughly coat the cube steaks. Put flour and some Seasoned Salt, black pepper and cayenne, if using, all to taste. Put a cube steak in the milk/egg mixture and turn it to coat the other side. Remove the cube steak from the milk/egg mixture and coat it with the flour mixture. Remove the cube steak from the flour mixture then place it in the milk/egg mixture again, turning to coat. Place it in the flour mixture again and turn to coat. Heat oil in a skillet and put the cube steaks in. Fry on low heat until both sides are done; don't rush it.

This ham gravy is really good. Ham, Mashed Potatoes, Broccoli With Cheese & Rolls Shown In Picture. Bake the ham on a rack in the roaster and bake it according to pkg. directions. When the ham is done baking, put it on a serving tray and cover it with aluminum foil while you make the gravy. Ham Cooking Juices 1 Stick Butter 1/2 Cup All-Purpose Flour, More Or Less To Taste 4-6 Cups Whole Milk ****I Used 4 Cups Salt & Ground Black Pepper After the ham is done baking, remove it from the oven and pour the juices in a bowl. It will look like their isn't enough juice, but, there is. Put the ham on a large platter and cover it with aluminum foil while you make the gravy. In a skillet, pour the ham juices and add the butter. Once the butter is melted, add 1/4 cup of the flour and whisk to combine. I used 1/4 cup flour pus 2 tablespoons. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season, to taste. Serve over mashed potatoes.

I had no idea how this was going to turn out, because I combined 2 recipes to make it. It turned out great and it is very easy to make. I like that you can make it ahead of time and bake it when needed. Smashed Potatoes: 5 Whole Large Red Potatoes 1 Stick Butter, Softened & Cut Into Pieces 1 Cup Pepper Jack Cheese, Grated 3/4 Cup Sour Cream ***It looked a little dry, so I added a little more to make it a little more creamier. 5 Slices Bacon, Cooked & Crumbled ***I Put The Cooked Bacon On A Paper Towel Plate To Drain; Next Time I Will Use The Whole Pkg. Of Bacon 2 Whole Green Onions, Sliced, Plus More For Topping Garlic, Minced In Food Processor, To Taste 1-2/3 Cup French-Fried Onions 1 Cup Pepper Jack Cheese, Grated Or Shredded Fry the bacon until crisp or done to your liking; drain. I chopped the bacon using the food processor or you can put the bacon in a plastic food bag, seal it and smash the bacon using a meat tenderizer. I microwaved the potatoes in the microwave until tender. You can also bake them in the oven until fork tender. I put the potatoes in a large bowl and added the softened butter, bacon, green onions, 1/3 cup French-Fried Onions and garlic; stirred it with a rubber spatula; added some salt and ground black pepper. I greased a baking dish and put the potato mixture in it. I topped it with more sliced green onions and 1 cup French-Fried Onions. I baked it at 350 degrees until it was completely hot, a little over a half hour.

I had some left over pork left from the other day and I am like my dad was. He hated to see good food go to waste. He always said he starved when he was in the army and he wasn't going to starve again. Anyway, I remembered when mom used to make this and it was always good so I decided to make it. This is good football food. You can make the pork roast ahead of time and stick it in the crockpot for the game. I have made the pork roast in the crockpot and in the oven. Use more sauce if you use more pork, I eyeball it according to how much pork I have. Pork Sandwiches: 1-1/2 Cups Cooked & Diced Pork Mix With The Following Sauce: 1 Cup Ketchup 1/4 Cup Brown Sugar 1/4 Cup Water-(I Use Bottled Water) 2 T. Vinegar 2 T. Minced Onion-(I Use Chopped White Onion & Use More) Doesn't Call For Garlic, But, I Like To Add Chopped Garlic 1 T. Mustard 1 T. Worcestershire Sauce Put the cooked and diced pork in a crockpot. You can make this in the oven, but, I like to use my crockpot and cook it on low or warm and usually use a whole pork roast and more sauce of course and cook it on low all day in the crockpot. Serve on hamburger buns.

I have had 2 surgeries..they found a lump in my breast, but, they got it out. I saw my dr. for a follow up and he said the tests came back and it wasn't cancer.

Crockpot Beef Stew: ***I made this and used baby red potatoes, diced up. I may put some lima beans in it the next time. 2 Pkgs. Stew Meat ***2 lbs. Or A Little More Total 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. 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 as this makes a lot of stew.. 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.

I missed you all too. I was worn out but am better now except for losing my friend...sad. Posted recipes but some of them have 0 views?

Crockpot Pork Roast With Vegetables & Gravy: 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.

Pork Carnitas: 1 large pork butt cut into chunks with bones 1 large onion quartered 1 large bell pepper quartered... 1 head garlic peeled 2 limes halved 5 chipotles plus 3 tbsp adobo sauce 1 tablespoon cumin 1 tbsp dried basil 1 tbsp dried oregano 1 large bunch fresh cilantro 1 Tbsp salt 2-3 quarts low sodium chicken broth Bring to boil, reduce heat to medium-low, cook 3 hours or until meat falls off bones. Remove meat with slotted spoon. When ready to eat, place chunks of meat onto baking sheets with sides, -drizzle with a little olive oil and bake 350 for about 15 minutes or until edges crisp up. Serve on hot tortillas, with cheese, salsa, guacamole or what ever you like. Do not discard cooking liquid. Make carnita gravy with it. Remove bones and lime halves, Turn heat up to medium high, and reduce liquid until it is a thick paste. Mash any chunks of meat that remain. Once thickened, you can mix 1-2 Tablespoons into hot rice and serve as a side with carnitas or any other mexican dish you like.

I fixed pictures, I deleted my attachments so now there is room to post pictures.

How come I can't get pictures to post today?

I missed all of you also:) Thanks for welcoming me back. I hope you like the hushpuppies. We really like them and I will only use this recipe from now on when I make hushpuppies.

Thank you. I posted recipes today that I have made and like a lot.

These chicken wings are really good and easy to make. I bread them ahead of time and put them in a Tupperware container and refrigerate them. It is important to let them refrigerate before making them. I make them in the morning and bake them later. I served them with Hidden Valley Ranch Dressing. We don't use bottled dressing, we prefer it this way: Hidden Valley Dressing: Put 1 pkg. Hidden Valley Dressing in a bowl and add 1 cup mayonnaise and 1/2 cup milk; whisk and refrigerate until needed. Baked Hot 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. 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 the preheated 400 degree oven until the chicken wings are no longer pink in the center and crispy on the outside, about 45 minutes to an hour. Turn the chicken wings over halfway during cooking so they cook evenly. Served with Ranch Dressing.

Soak 1 pkg. of Pinto Beans in a bowl of water overnight in the refrigerator. The next day, dice a purple onion, 1 garlic bunch, 1 green pepper and put in a bowl. Drain the pinto beans and rinse. Put the pinto beans in a large stockpot and cover with water; and inch above the pinto beans. Bring the pinto beans to a boil. Turn the heat down to #2 setting-(low setting.) Add the veggies in the bowl, 1 pkg. of McCormick Chili Seasoning, 2 T. cumin, 2 T. Chili Powder, a ham hock and some salt and pepper, to taste; stir. Can add some hot sauce too if you want spicy. Cook on #2 setting-(low setting)-all day until dinnertime. Stir off and on while it cooks.

My neighbor gave me this dumpling recipe and I made chicken and dumplings the other day and it turned out great. Made some fried potatoes to go with them. I have tried to make dumplings before without much luck, but, these turned out great and they are really easy to make. The only thing I may do different next time, is to make them in the crockpot because the chicken and veggies slightly stuck to the bottom of the stockpot. Chicken & Dumplings: ***I eyeball it a lot when I cook so use what you like. I peeled and chopped bunches of garlic; use how many you want. Cut white onions, chop; use how many you want. Put the onions and garlic in the crockpot. Take a pkg. of celery and cut in slices. Add 1 pkg. baby carrots and celery and put over the onions/garlic in the crockpot. Wash how many boneless chicken breasts you want and pat with a paper towel to dry. I used 3 chicken breasts. Put the chicken breasts in a Tupperware container and sprinkle a pkg. of Amazing Taste Poultry Seasoning over them; put lid on and shake to coat the chicken breasts. Pour 1-(32-oz.)-Container Swanson's Chicken Broth plus more cans of chicken broth-(if needed)-to cover the chicken breasts and veggies. I added some pepper and Paula Deen's House Seasoning. Put lid on stockpot and cooked it on a very low temperature all day. ***I did thicken it some because it wasn't thick like I wanted it to be. Probably put too much chicken broth in it. Thicken it if you need to. Dumplings: 1-1/2 Cups All-Purpose Flour 2 Tsp. Baking Powder 3/4 Tsp. Salt 3 T. Crisco Shortening 3/4 Cup Milk Measure flour, baking powder and salt into a bowl. Cut in Crisco Shortening thoroughly until mixture looks like meal. Stir in milk. ***I used a pastry cutter. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew. ***Do Not Drop Directly Into Liquid! Cook, uncovered, 10 minutes. Cover, Cook about 10 minutes longer or until dumpling are fluffy. Dumplings In Crockpot: Use the same recipe. My neighbor turned the heat to high when she placed them the dumplings on the meat in crockpot. She cooked them about 45-50 minutes.

When you make the hushpuppies into balls, they are really moist, but, don't give up, just roll them with your hands into the size of hushpuppies you want. You could also use an ice cream scoop. Put them in a covered Tupperware container and refrigerate them for 30 minutes or so to firm them up a bit. Then I deep-fried them after deep-frying the fish. We had catfish from the market and it was really good. Use any kind of fish you prefer. The fish was washed off and cut into serving-size pieces to fit the deep-fat fryer. Put the fish in a dish big enough to hold the fish, do not put the fish on top of each other to fit in the dish you use! Cover the fish with milk and refrigerate for a half hour or so and flip the fish over and soak another 30 minutes or so. Heat up the oil in a deep-fat fryer according to your deep-fat fryer instructions. While the oil is heating up, cover the fish with Louisiana Cajun Crispy Fish Fry Seafood Breading Mix-(In A Pkg.). Do Not Crowd The Fish! Do It In Batches! I deep-fat fried the fish for 12 minutes or till it looked done. Fry it according to how you like it. I put the fish on a paper-towel lined plate to drain the grease then made the hushpuppies. 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 powder, garlic 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.