Roxy15

https://www.myfoodandfamily.com/recipe/110588/farmers-market-squash-saut?categoryid=1&fbclid=IwAR0irqn6ow6u9EULdEisu5l0d4mi_KLWoH4053R9NWEQdYfb_tUnytB0HBM

I haven’t made these, they look great to me! Marinated Grill Pork Chops: 1 Cup Bottled Italian Salad Dressing 4-6 3/4-in. Bone-In Or Boneless Pork Chops Black Pepper, To Taste Place chops in a ziplock bag or baking dish and pour dressing over them. Refrigerate and marinate for 2 hours or at least 30 minutes. Remove chops from bag and let them sit on a plate for about 30 minutes. Discard leftover marinade. Place chops on grill at 300* or medium and grill 6 minutes on each side or until 160* on meat thermometer . Remove from grill; tent with foil and let rest for 10 minutes; sprinkle with black pepper, to taste.

Haven’t made, looks good to me! ROLLED CHICKEN TACOS/FLAUTAS topped with lettuce, cheese and salsa de CHILTEPINE, MY MEXICAN RICE, side of simple GUACAMOLE. CHICKEN TACOS/FLAUTAS: boiled chicken with 3 garlic cloves and 1 tbs kosher salt for 30 min. Shredded chicken, added handful hand crushed oregano and seasoned if needed. Filled very thin corn tortillas and fried 1-2 min on each side. MEXICAN RICE Ingredients: 3 cups jasmine rice, 16oz can of peeled whole tomatoes, 1/2 white onion chopped, 4 garlic cloves chopped, 1/2 bush of cilantro chopped, 2 whole tomatoes diced, diced green bell peppers, 6 cups of water with 3tbs of caldo de pollo. Directions: I add oil to a pan enough to cover the bottom then I add a 1/2 of your chopped onion, cilantro, & garlic and sautee for 10 seconds then add your rice and sautee until its nice and toasty brown, then i add a little more oil if needed in the center and add the remaining veggies. Then mix then add your can of whole tomatoes make sure you crush them first then finally add water/chicken base and bring to a high boil then you cover and simmer for 20 minutes. SIMPLE GUACAMOLE: 2 ripe avocados, 2 green onions finely chopped, half Chile guerito chopped, juice of 1 lemon, 1/4 cup chopped cilantro, salt and pepper and mash with a fork. SALSA - 1 can of tomato sauce, 1/2 can of water, 10 crushed chiltepines, garlic salt and pepper to taste. Shake in container.

This looks like it would be good! Avocado Salsa: 1 Ripe Avocado 1/2 Jalapeño Pepper, Or To Taste 1/2 Bunch Of Cilantro One Clove Of Garlic 2 T. Of Lime Juice A Slice Of Onion Salt, To Taste Put all ingredients in a blender; about a half a cup of water; add more if needed . Delicious on steak tacos and potato tacos also great on salads.

Bistec a la Mexicana - Mexican-Style Beef Tips: 2-lbs. Beef Tips 4 Large Tomatoes, Chopped 3-8 Serrano’s Or Jalapenos, To Taste, Chopped 2 Cloves Garlic Half Of A Medium White Onion, Chopped 1/2 Tsp. Whole Cumin 1/2 Tsp. Whole Peppercorns Salt Vegetable Oil Roast cumin and peppercorn on medium heat until roasted and aromatic, being careful not to burn as they turn bitter. Grind spices in a pestle and mortar or spice grinder. Add the garlic and grind until you have a paste. Mix the paste thoroughly with the meat and then add salt to taste. Refrigerate and let marinate at least an hour Heat a large skillet on medium high. When heated, add in oil. Cook onions for about 3 minutes, stirring frequently. Add in marinated beef and cook until browned, about 8 mins. Once browned, add in serranos and cook another 3 minutes. Add in tomatoes, cover, and cook for 12-15 mins until the sauce thickens. Add a little bit of water with out of season tomatoes once tomatoes have released their juices if needed. Season with salt, to taste and enjoy with refried beans, mexican rice, and tortillas.

Costillas en Salsa Verde-Short Ribs Cooked In A Tomatillo Salsa: This recipe is generally made with short ribs, but, is versatile enough to use other cuts of meat as well as chicken and you can even add veggies to it, if you wish. 2 lbs. Short Ribs 2-10 Chile’s de Arbol, To Taste 8 Medium Tomatillos 2 Cloves Garlic 1 Bunch Cilantro, Chopped Salt Heat a pot on medium high. Once heated, add in ribs and brown all sides making sure not to crowd them. Once browned, add in about half a cup of water. Cover and cook on medium heat for about 90 minutes until meat is incredibly tender. While the meat cooks, heat a pan or griddle on medium high. Roast the tomatillos without the peel and garlic with the peel until charred on all sides. Once tomatillos are done quickly roast your chiles de arbol. Add tomatillos, peeled garlic, cilantro, chiles de arbol, and enough cooking liquid from the meat as needed to a blender. Blend until smooth. Remove the cooked meat from the pot and add in your salsa. Cover, bring to a boil, and simmer for 5 minutes. Add in your meat and simmer for about 10 minutes. Shred meat using two forks and season with salt and pepper to taste Can be served with [Mexican] rice and/or refried beans, on top of rice, or on top of beans with a little bit of their broth.

This is another favorite way of mine on how to make eggs. I love to make brunch on the weekends and sometimes I like to make it for dinner. Bacon/Eggs/Hashbrowns: I saw this way to make eggs and decided to give it a try. I prefer making them this way instead of frying them. Preheat oven to 425 degrees. Use a muffin tin and spray each cup with non-stick spray. ***I have used butter before, but, I prefer non-stick spray. Put how many eggs you want in a muffin cup. Bake in preheated 425 degree oven until your desired doneness. I bake my eggs for about 6-1/2 minutes, I like my eggs a little soft. Take the muffin tin out of the oven:,take a spoon and gently go around the egg and remove it to serving plate. Season with salt and pepper. These brand of potatoes are my favorite!

I haven’t made this, it would be easy enough to make! 2 cans of Cinnamon rolls quartered, 1 can apple pie filling, 1/2 cup chopped walnuts or pecans mixed together in a bowl. Pour in a sprayed 9x13 baking dish. Cinnamon roll icing for the topping when it comes out of the oven.. Bake at 350 for 45 minutes... Easy and AMAZING!

Looks good to me!

Yes Cajun Shrimp & Sausage Pasta: 1-lb. Peeled & Deveined Raw Shrimp 1/2 lb. Cooked Fettuccini 3/4 lb. Smoked Sausage, Sliced 2 T. Olive Oil 1 T. + 1 Tsp. Tony’s Creole Seasoning 1/2 Cup Bell Pepper, Chopped 1/2 Cup Onion, Chopped 1 T. Minced Garlic 1/2 Cup Chicken Broth 1 Tsp. Dried Thyme 1 Tsp. Dried Basil 1/2 Cup Heavy Cream 1/2 Cup Grated Parmesan ***Sliced Fresh Mushrooms Would Be Good Too Cook pasta; drain and set aside. Heat 1 T. Olive Oil in a large skillet, season the shrimp with 2 Tsp. of Tony's Creole Seasoning; put shrimp in pan and saute till almost done about 2 minutes-( it will start to turn light pink,)-remove shrimp and set aside. Put remaining T. Olive Oil In pan add onions and bell pepper; cook about 3 minutes until onions are clear; add sausage and garlic and cook about 1-1/2 minutes. Add chicken broth to pan. Add thyme, 1 tbsp. of Tony's Creole Seasoning and cook 2 minutes. Add heavy cream and cook 2 minutes. Return shrimp to the pan and the pasta also. Continue to cook sauce and pasta stirring occasionally about 5 minutes. Remove from heat and add basil and Parmesan Cheese.

I probably posted this before, but, since it’s cold out, I thought it would be worth posting. This makes a lot, but, you can use leftovers to make chili dogs, chili fries. Stay warm! Chili: 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 Italian Sausage 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; drain. 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.)-Cans Rotel Diced Tomatoes & Green Chile’s 1-(30-oz.)-Can Sunny Select Chili Beans 1-(15-oz.)-Can SunVista Pinto Beans /Frijoles Pintos 3 Pkgs. McCormick Chili Seasoning 1-(14.5-oz.)-Can 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 heat in large pot all day; stir occasionally. ***I Put Some Shredded Cheddar Cheese On Top With Crackers.

Una salsa bien I got this recipe and picture from a Mexican recipe forum site that I belong to on facebook. My dad always taught me to ask if you don’t know the answer. To make a very long story short, I usually keep quiet in Recipe forums that I belong to, but, I asked if anyone had a tried and true recipe for hot salsa and someone replied with this recipe! I will be making this for sure! Salsa: Boil for about 10 minutes: 6 Green Tomatillo 1/4 Onion 3 Garlic Cloves (You'll see the tomatillos turn a different green when done) This step is separate from boiling: Get a pan and toast about a handful of Chile De Arbol peppers (I'll post a pic of the peppers in a second). Get a good dark red color (don't burn them, basically black is burnt) Once veggies are boiled and peppers are toasted add to blender with one cup of the boiled water and blend. Add salt to taste and DONE.

I made this for dinner for me last night and now it’s one of my favorite ways to make eggs! I really like that I can prepare this ahead of time and bake it when I need to. I cut the recipe down, the original recipe is on the bottom along with video. Pictures on bottom..they aren’t the best pictures and they don’t give the eggs justice, but, you will get an ideal how they turned out. I saw this recipe and decided to make it yesterday and I am so glad I did! I love omelettes, but, I flunk making them! Anyway, in my opinion, this recipe beats omelettes and they are super easy to make! I prepared it ahead of time and refrigerated it so all I had to do was bake it when I was ready to eat. I used sausage from the meat market, but, you could use ham or whatever you like. Use your favorite omelette veggies also. You don’t want to overflow each muffin cup with meat and veggies because you have to put cheese and pour the egg mixture on top. I put hot salsa over the top when I plated and it was great! You could use hot sauce instead or not put any sauce on top when serving. Omelette Muffins: Preheat oven to 375 degrees. I sprayed 3 muffin cups. Spray more or less according to how many you need. You do not want to overflow the muffin cups! Spray how many muffin tins you need with non-stick spray. I fried a little bit of hot sausage; drained grease and patted the sausage dry with a paper towel. I diced some white onions and put it in the muffin cups. I sprinkled a little bit of shredded cheddar cheese over the onions; or use whatever veggies you prefer. In a bowl, I whisked 3 eggs, 1/4 Tsp. Baking Powder, 1/4 Tsp. oil and 1/8 cup milk; sprinkled in some salt and some McCormick Ground Black Pepper; added sausage; whisked. ***Or put meat over veggies, then cheese and egg mixture. Pour some egg mixture over each cup that has shredded cheese. Bake in preheated 375 degree oven for 20-25 minutes. Take muffin pan out and let cook for 5 minutes. Take a fork or spatula and gently move it around the outside of the egg mixture. Plate and top with salsa, hot sauce or leave it plain. Original Recipe: Spray muffin tin cups with non-stick spray. Add your favorite omelette toppings. Top with shredded cheddar cheese. Whisk In Bowl: 6 Eggs 1/2 Tsp. Baking Powder 1/2 Tsp. Oil 1/4 Cup Milk Salt & Pepper Pour egg mixture over the shredded cheese. Bake at 375 degrees for 20-25 minutes. Let cool 5 minutes. https://www.google.com/amp/s/tiphero.com/amazing-omelet-muffins/amp/

Butterfinger Pie: Ingredients: 6-(2-1/8 oz. Each)-Butterfinger Candy Bars, Crushed 1-(8-oz.)-Pkg. Cream Cheese 1-(12-oz.)-Carton Cool Whip 1 Graham Cracker Crust Directions: 1. Mix first three ingredients together. 2. Put it in pie crust. 3. Chill.

Mounds Candy Bar Brownies: Ingredients: 1 Family Size-(9×13)-in. Pan If Brownies, Prepared 5-1/3 Cups Shredded Coconut 1-(14-oz.)-Can Sweeten Condensed Milk 1-1/3 Cups Powdered Sugar Your Favorite Chocolate Frosting Recipe Or 1 Can Of Chocolate Frosting Directions: Prepare brownies and let cool completely. In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated. Spread coconut mixture over brownies. The place can of frosting in the microwave for 10 seconds-(please be sure to remove foil liner and lid)-until pourable. Pour frosting over the coconut mixture. Let cool and set up.

Cherry Cheesecake Surprise Layered Dessert: Ingredients: 2 Packages Shortbread Cakes-(Or 1 Angel Food Cake) 2-(8-oz.)-Packages Cream Cheese, Softened ***Can Use Fat Free 1-(16-oz.)-Container Sour Cream ***Can Use Low Fat 2 Small Boxes Vanilla Instant Pudding ***Can Use Fat/Free/Sugar Free 1 Large Can Cherry Pie Filling Directions: Make pudding as directed on box, chill. In separate large bowl, blend cream cheese and sour cream until smooth. Fold in pudding, blend on low until smooth. Cut bread into 1/2 inch pieces and cover bottom of 9×13” pan. Pour cream mix over bread, smooth out evenly. Top with spoonfuls of cherry pie filling. Use a knife to swirl it through the cream filling.

I can skip that dinner thing and just have dessert. Peanut Butter Chocolate Dessert: Ingredients: 20 Chocolate Cream-Filled Chocolate Sandwich Cookies, Divided 2 T. Butter, Softened 1-(8-oz.)-Pkg. Cream Cheese, Softened 1/2 Cup Peanut Butter 1-1/2 Cups Confectioners’ Sugar, Divided 1-(16-oz.)-Carton Frozen Whipped Topping, Thawed, Divided 15 Miniature Peanut Butter Cups, Chopped 1 Cup Cold Milk 1-(3.9-oz.)-Instant Chocolate Fudge Pudding Mix Directions: Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Broccoli Cheese Balls: Ingredients: 1-1/2 Heaping Cups Fresh Broccoli Florets 1 Cup Shredded Colby Cheese 1 Cup Shredded Cheddar Cheese 4-ozs. Velveeta, Cut Into Small Chunks 1/2 Tsp. Crushed Red Pepper Flakes 2-1/4 Cups Panko Crumbs, Divided 1 Egg, Lightly Beaten 1/2 Cup All-Purpose Flour 2 Eggs, Lightly Beaten Vegetable Or Canola Oil Instructions: Steam broccoli until slightly softened; let cool. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli; stir well. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14. Place balls on a plate and refrigerate for at least 30 minutes. Place flour in a bowl. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water. Place remaining 2 cups Panko crumbs in a third bowl. Pour about 2 inches of oil in a Dutch Oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs. Fry about 4 balls at a time cooking until golden brown on all sides. Drain on a paper towel-lined plate.

Butternuts: Ingredients: 3/4 Cup Plus 1 T. Butter, Room Temperature 1/2 Cup Powdered Sugar 1/4 Tsp. Salt 1-3/4 Cup All Purpose Flour 6-oz. Package Butterscotch Chips 1 Cup Finely Chopped Pecans Rum Glaze: 3 Cups Powdered Sugar 1 Tsp. Rum Extract 1/2 Cup Chopped Pecans 3-4 T. Milk Or Water Directions: Cream butter with powdered sugar and salt until light and fluffy. Blend in flour, mix well. Add butterscotch chips and 1 cup finely chopped pecans. Shape dough, a scant teaspoonful at a time, into balls. Place 1 inch apart on ungreased cookie sheet. Bake in 325 degree oven for 15 minutes or until firm, but, not brown. Let cool on wire racks. Make Rum Glaze: Put all of the ingredients in a mixing bowl; mix until smooth. You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.

Homemade Mounds Bars: Mounds Bars/Just 3 Ingredients! Ingredients: Milk Chocolate/Dark Chocolate, Melted 3 Cups Coconut Flakes 1 Cup Of Condensed Milk Steps: STEP 1- Mix with condensed milk with the shredded coconut, shape into oblong form. STEP 2-Freeze them for around 30 minutes in the fridge. STEP 3-And then, in melted dark or milk chocolate, dip them to coat all the sides. STEP 4-Stick in the Almonds to have Almond Joys.

I always save bacon grease! Bacon Grease Hack: Pour cooled bacon grease in a styrofoam egg carton. Place carton in freezer. When solid, remove from carton and place in a baggie. Return to freezer for future use.

It’s even cold here in California, but, I like to have certain foods grilled. I have made ribs in the oven, but, I like these better. I am picky and it takes a lot to keep me down lol

I haven’t made these, but, they look good to me. It would be something fun to get your kids involved in making! Peanut Butter Cup Brownie Treats: Ingredients : 1-(10-oz.)-Bag Brownie Mix-(Plus The Oil & Egg To Make The Batter) 1-(6 Pack)-Reeses’s Peanut Butter Cups-(12 Cups Total) 1-(16-oz.)-Package Of Refrigerated Cookie Dough Instructions : Preheat your oven to 350 degrees and generously grease a regular size muffin tin. Prepare the brownie mix according the package directions; set aside. Separate the cookie dough into 12 even balls and then squish them down into the bottom of each muffin cup. Place a Reese’s peanut butter cup upside down on top of the cookie dough. Evenly distribute the brownie batter on top of each peanut butter cup until the wells are about 90% full. Bake for 18-20 minutes or until the brownie batter is cooked through. Allow them to cool for about 5 minutes before removing from the pan, and then enjoy while they are still warm.