Roxy15

http://www.thefrugalfoodiemama.com/2015/01/30-thirty-minute-game-day-recipes.html

This is one of my favorite recipes, it is very easy to make. Beef Over Egg Noodles: 2 lbs. Stew Meat 1 Pkg. Lipton Dry Onion Soup Mix/Lipton Onion & Mushroom Soup Mix/Lipton Savory Herb W/Garlic Recipe Secrets Soup & Dip Mix-(Whatever Your Favorite Lipton Soup Mix Is)-Or Amazing Beef Seasoning/Or A Combo Of Both Flour 1 Bay Leaf-(Opt.) Chopped White Onions, To Taste Minced Garlic, To Taste Seasoned Salt Or Paula Deen's House Seasoning, To Taste 2 Cans Beef Broth 2 Cans Cheddar Cheese Soup 1-(10-oz.)-Pkg. Egg Noodles 1 Cup Sour Cream Green Peppers, Diced-(To Taste) Sliced Fresh Mushrooms, To Taste Put the stew meat in a container that has a lid; sprinkle Seasoned Salt or Paula Deen's House Seasoning over; add enough flour to coat the stew meat. Put the lid on and shake to coat the meat. Add a little bit of oil in a skillet and "LIGHTLY" brown the stew meat. Put stew meat, bay leaf-(if using)-onions, garlic and beef broth in roaster; put lid on roaster. Bake in a 300 degree oven for 1 to 1-1/2 hours or until the meat is tender. **Or On Lower Temperature For A Longer Period Of Time/Or In Crockpot All Day On Low When the stew meat is tender, mix sour cream, Cheddar Cheese Soup, diced green peppers and sliced fresh mushrooms with stew meat. DO NOT DRAIN THE BEEF BROTH THAT IS LEFT IN THE ROASTER! Cook until heated through and veggies are tender. Serve over cooked egg noodles. ***Suggested Sides: Salad/Cheesebread

http://www.auntbeesrecipes.com/p/slow-cooker.html

http://www.ohbiteit.com/2015/01/farm-rich-crispy-bacon-wings.html

Nebraska: 28 USC: 24 Passing: 175 Rushing: 220

Fairy Dust: In A Bowl; Mix: 1/4 Cup Parmesan Cheese-(From A Container) 2 T. Garlic Powder 1 T. Oregano Onion Salt, To Taste Put Fairy Dust in a shaker by the stove for convenience.

I didn't have the ingredients to make the Fairy Dust so the pic is without it. It is good either way. Cheese Bread: Fairy Dust-(Opt.) In A Bowl; Mix: 1/4 Cup Parmesan Cheese-(From A Container) 2 T. Garlic Powder 1 T. Oregano 1 T. Onion Salt Put Fairy Dust in a shaker by the stove for convenience. Preheat oven to 350 degrees-(or your preferred heat temperature)-keep an eye out on it when you bake the bread! Take 1 loaf of French Bread and cut it into how many slices of bread that you think you will need. Be sure not to cut the bread slices thin! Put the bread slices on a cutting board to make prep and clean up easier. In a bowl, put how much softened butter you think you will need to cover both sides of each French Bread Slice. ***I Used Country Crock-Softened Butter In A Tub Sprinkle garlic powder-(to taste)-in the butter; stir well. Spread the garlic butter over the top and bottom of each French Bread Slice. Sprinkle Shredded Mozzarella Cheese over the top of each French Bread Slice. Using a shaker, sprinkle Fairy Dust on top of the cheese, if using. Put cheese bread on a cookie sheet. Bake in 350 degree oven until the cheese is melted and a little brown.

This is one of my favorite potato dishes to make. I like that you can make it ahead of time and bake it when needed. Potato Romanoff: 8 Medium Potatoes, Peeled & Cut In Half 2 T. Butter 1 Cup Sour Cream 4 Whole Green Onions, Chopped 1-3/4 Cups Shredded Cheddar Cheese Salt/Garlic Salt Or Paula Deen's House Seasoning & Ground Black Pepper Or Regular Black Pepper, To Taste Christopher Ranch Minced Garlic, To Taste Paula Deen's House Seasoning: 1 Cup Salt 1/4 Cup Black Pepper 1/4 Cup Garlic Powder Mix all the ingredients in a bowl. Put in a shaker by the stove for convenience. Boil potatoes until tender. Drain in colander and put the potatoes in a bowl. Using a mixer, mash all the ingredients. Put potato mixture into buttered 1-1/2 qt. casserole. Sprinkle with remaining 1/2 cup cheese. Sprinkle paprika on top. Bake at 350 degrees for 40 minutes. ***I make this House Seasoning frequently, it is really good I use it on a lot of recipes.

Taco Seasoning: ***Makes 1 Ounce 1 T. Chili Powder 1/4 Tsp. Garlic Powder-(Used A Little More) 1/4 Tsp. Onion Powder 1/4 Tsp. Crushed Red Pepper Flakes 1/4 Tsp. Dried Oregano 1/2 Tsp. Paprika 1-1/2 Tsp. Ground Cumin 1 Tsp. Sea Salt 1 Tsp. Black Pepper In a bowl, mix all of the ingredients together; cover. I won't bother buying Taco Seasoning or Burrito Seasoning again. This was good. I added a little more Garlic Powder to it. I don't see why you can't adjust the rest of the ingredients to your liking. We had a little over 2 lbs. hamburger I think. Made this last week or so.

These are easy to make and they are good: Cinnamon & Sugar Chips: Flour Tortillas ***Use How Many Flour Tortillas You Think You Will Need Softened Butter Sugar & Cinnamon Mixed Up Together In A Bowl ***Use How Much Sugar & Cinnamon You Want Preheat the oven to 450 degrees. Brush both sides of the Flour Tortilla with butter and sprinkle cinnamon sugar mixture on top. Put the Flour Tortilla on a cutting board. Repeat until all the Flour Tortillas are done, stacking each Flour Tortilla on top of each other as they are done. Using a Pizza Cutter, cut the stacked Flour Tortillas into eighths. Spray cookie sheets with Pam or use Parchment Paper. Put Tortilla Chips on the cookie sheet. Bake in oven until golden-(10-11 minutes.)-turning half-way through-(4-5 minutes per side)-watch them!

My hon got us tickets to see Fleetwood Mac in concert:) What a wonderful birthday present I got:) The concert is just a few days after my birthday. I am so excited:)

White Bread: 2 Cups Warm Water-(110 degrees F/45 degrees C) 2/3 Cup White Sugar 1-1/2 T. Active Dry Yeast 1-1/2 Tsp. Salt 1/4 Cup Vegetable Oil 6 Cups Bread Flour In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5-in. loaf pans. Allow to rise for 30 minutes, or until dough has risen 1-in. above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

These are one of my favorite cookies to make: Butterscotch Chip Or Chocolate Chip Raisin Cookies: 1 Cup Blue Bonnet Margarine, Softened 3/4 Cup Sugar 3/4 Cup Brown Sugar 2 Eggs 1 Tsp. Vanilla 1-1/4 Cups Flour 1 Tsp. Baking Soda 1 Heaping Tsp. Ground Cinnamon 1/2 Tsp. Salt 3 Cups Quaker Oats 1 Pkg. Butterscotch Chips Or Chocolate Chips 1-2/3 Cups Raisins Preheat oven to 375 degrees. In a large mixing bowl, beat butter white sugar and brown sugar together. Add eggs and vanilla, beat well. Add flour, baking soda, cinnamon and salt; mix. Add Butterscotch Chips-(Or Your Favorite Chips)-raisins and oats; mix on low speed until combined. Roll in balls according to how big you want the cookies to be, using your hands. Grease cookie sheets using Pam. Bake for 8 minutes in preheated 375 degree oven. When cookies are done, take out and let cool. Put in a Tupperware container-(I have a large round one)-and put waxed paper in between the layers of cookies.

Nebraska: 31 Wisconsin: 24 Passing: 175 Rushing: 250

This roast turned out really tender and good. Slow Baked Chuck Roast With Vegetables: Chuck Roast 1 Pkg. Sliced Fresh Mushrooms 1 Pkg. Baby Carrots-(Opt.) Potatoes, Peeled & Cut In Half ***If Making Mashed Potatoes, Make Separately Onions, Sliced-(To Taste) Garlic Cloves-(To Taste) 3 Cans Beef Broth A1 Dry Rub Bold Original-(I Used) ***Or Omaha Steak Seasoning/Your Favorite Steak Seasoning Olive Oil Preheat oven to 220 degrees. Heat Olive Oil in large skillet. Pat flour all over the chuck roast. Lightly brown the chuck roast on both sides. When the chuck roast is lightly brown, put on a paper towel-lined plate. Sprinkle Al Dry Rub Bold Original-(or your favorite steak seasoning)-all over the chuck roast. Put sliced fresh mushrooms, baby carrots-(if using)-onions, garlic and potatoes-(If using)-in bottom of roasting pan. Pour beef broth over vegetables. Put roasting rack in roaster. Put the chuck roast on roasting rack. and put the roasting pan lid on and put in the preheated 220 degree oven. Bake at 220 degrees all day. Gravy: Take the chuck roast out of roasting pan; degrease-(opt.) ***I put the broth and vegetables in a strainer and put the strainer over a large bowl. It makes it easier to put the broth in the pan when making the gravy. Melt 1/2 cup Blue Bonnet Margarine in skillet. Gradually add 1/2 cup flour. Using a whisk, stir constantly until flour is combined with butter. Gradually add beef broth to the butter and flour mixture until the gravy is at the right consistency and gravy is smooth; whisk while adding beef broth. Add Kitchen Bouquet-(if necessary)-to get brown gravy and milk or heavy whipping cream-(if necessary). Season gravy with salt and pepper. Mashed Potatoes: Peel potatoes and cut in half; boil until tender-(about 30 minutes.) Drain potatoes and put in mixing bowl; add milk or whipping cream and butter to taste; mix.

Candied Cranberry Sauce: ***Makes About 5 Cups 2 Cups Cold Water 1 Cup Sugar 1-1/2 Cups Light Brown Sugar, Packed 24-ozs. Fresh, Whole Cranberries, Washed & Stemmed-(6 Cups) 2 Tsp. Grated Orange Rind 1 Tsp. Ground Cinnamon 1/2 Tsp. Lemon Rind-(Grated) 1/2 Tsp. Ground Nutmeg 1/4 Tsp. Ground Cloves 1/2 Cup Fresh Orange Juice 1/4 Cup Fresh Lemon Juice 2 T. Cornstarch 3 Cinnamon Sticks, Each 3” Long In a large, heavy stainless saucepan, bring the water and sugars to a boil over high heat; cook, stirring for 5 minutes or till the sugar has dissolved. Stir in the cranberries orange rind, cinnamon, lemon rind, nutmeg and cloves. Simmer for 3 minutes or until the berries begin to pop. Stir in the juices, cornstarch and cinnamon sticks; bring to a boil. Lower the heat, cover and simmer for 10 minutes. Transfer to a heatproof container; let cool. Discard the cinnamon sticks, then cover and refrigerate for up to 1 week.

Nebraska: 45 Purdue: 17 Passing: 230 Rushing: 260

Lasagna Roll Ups & Garlic Bread: 8 Uncooked Lasagna Noodles 8-oz. Shredded Mozzarella Cheese, Divided 3/4 Cup Ricotta Cheese 1 Egg White 1/3 Shredded Parmesan Cheese ***In A Pinch, Grated Cheese Will Work Too Ground Black Pepper 3-4 Plum Tomatoes, Thinly Sliced 1/4 Cup Freshly Chopped Basil, Extra Needed For Garnish 1 Cup Marinara Sauce Preheat oven to 350 degrees. Cook lasagna noodles to al dente-(do not rinse). Arrange noodles side by side on a piece of parchment paper. In a mixing bowl, whisk the ricotta cheese and egg white together until well-blended. Stir in the Parmesan Cheese as well as 6-oz. of the Mozzarella Cheese. Season with black pepper. Spread 1/4 cup of the cheese mixture over each noodle. Place tomato slices over the cheese mixture in a single layer. Top each tomato with some fresh basil. Spread a thin layer of Marinara Sauce on the bottom of a glass baking dish. Roll up each lasagna noodle and place next to each other, seam side down, in the dish. Cover tops of roll ups with remaining Marinara Sauce and sprinkle remaining Mozzarella Cheese on top of sauce. Bake for 30 minutes. Garnish with freshly chopped basil and serve! Garlic Bread: ***This Is Soft From Being Wrapped In Aluminum Foil & Heated In The Oven 1-(16-oz.)-Loaf Of Italian Bread Or French Bread-(Sourdough) 1/2 Cup-(1 Stick)-Unsalted Butter, Softened 2 Large Cloves Garlic, Smashed & Minced 1 Heaping Tablespoon Of Freshly Chopped Parsley 1/4 Cup Freshly Grated Parmesan Cheese-(Opt.) Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but, do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Cast-Iron Cornbread: ***Use A 10-in. Cast-Iron Skillet 1 Cup Cornmeal 1 Tsp. Salt 1/2 Tsp. Baking Soda 1 Can Creamed Corn 2 Eggs 1/2 Cup Milk 1 Onion, Chopped 3 Jalapenos, Diced 1/4 Cup Vegetable Oil Put Vegetable Oil in skillet. Preheat oven and skillet at 450 degrees. Mix all ingredients, except oil. Bake for 20-25 minutes or until done.

Make All of Your Family's Outback Steakhouse Favorites at Home! Bloomin' Onion, Alice Springs Chicken, Mac-A-Roo n’ Cheese, Queensland Shrimp and More! http://outbacksteakhouserecipes.blogspot.com/

Steak Soup: 1 lb. Round Steak, Thinly Sliced 1 Cup Margarine 1 Cup All-Purpose Flour 1/2 Gallon Water 1/4 T. Ground Black Pepper 1 Large Carrot, Diced 1 Onion, Chopped 1 Stalk Celery, Diced 1-(16-oz.)-Pkg. Frozen Mixed Vegetables 1-(16-oz.)-Can Stewed Tomatoes 12 Cubes Beef Bouillon 2 T. Margarine Make a roux by melting the butter or margarine, then stirring in the flour; brown gently. Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules. In a skillet, sauté the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1-1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. ***Once cooked, this soup may be frozen for later use.

Crockpot Pork Roast: 2-3 lb. Pork Roast 1 Medium Onion, Sliced 3/4 Cup Stock-Vegetable Or Chicken 1 Tsp. Salt 1/2 Tsp. Pepper 1/2 Tsp. Garlic Powder 1/2 Tsp. Dried Thyme 1/2 Cup Brown Sugar 1/2 Cup Water 1/4 Cup Balsamic Vinegar 2 T. Soy Sauce Layer sliced onion in bottom of Crockpot. Place pork roast on onions. Mix together salt, pepper, garlic powder and thyme; sprinkle over roast. Pour vegetable or chicken stock around the side of the roast. Cook on low for approximately 6 hours or on high for 4 hours. Thirty minutes before roast is done, mix together brown sugar, water, soy sauce and balsamic vinegar in a small pot. On medium-low heat, bring mixture to a simmer. Reduce by about 1/3 or until slightly thick; set glaze aside. When roast is done, take out of Crockpot and place in a roasting pan. Preheat oven to 450 degrees. Pour 1/3 of the glaze over the roast and place in oven. Continue to glaze roast every 5 minutes until glaze is used up. Take roast out of oven, loosely tent with foil and let rest for 10 minutes. Slice or shred with a fork. Serve with extra drippings.

http://bitecharge.com/play/namehidden/h2 I took the test and it said this: Your hidden meaning is: The Spirited One You have a natural charisma that can enchant people like no other. You make life exciting and thrilling because you're always in the mood for good-fun. You have the uncanny ability of being a magnet wherever you go and people genuinely enjoy you for who you are. It's fair to say it always feels like a holiday whenever you're around!

We decided to quit smoking cigarettes a few months ago. The money we spent on cigarettes we could use to get a new vehicle and we did it:) We quit cold turkey. Below is the picture of the vehicle we got. It is a Mazda CX-5. If anyone is thinking about quitting smoking and wants to know what we did to quit, let me know. It definitely wasn't easy, but the rewards of quitting are great. We quit without using any medicine, etc.

Bean Dip: This dip is perfect as a snack or as a side dish to take to football parties. For this dish, use the La Morena Jalapeno Peppers and the Chipotle Peppers. Garnish it with a little bit of lime and cilantro just to add a bit more flavor as well. ***The spicy level on this recipe is very high. To take it down a bit, use half of the peppers. 2-(16-oz.)-Cans Refried Beans 1 Pkg. Taco Seasoning 1-(8-oz.)-Pkg. Cream Cheese, Softened 1-(7-oz.)-Can La Morena Sliced Jalapeno Peppers, Drained 1-(7-oz.)-Can La Morena Chipotle Peppers, Drained 1/2 Lime-(Opt.) 1 Cups Shredded Mexican Cheese Cilantro, For Garnish-(Opt.) Tortilla Chips/Your Favorite Chips In a large bowl, mix together the Refried Beans and the Taco Seasoning. Mix in the cream cheese and peppers. Squeeze the juice from the lime and mix well. Spread into a greased baking dish and top with cheese. Broil on low for 2-3 minutes until the cheese is slightly browned and toasted. Garnish with cilantro and additional lime, if preferred. Serve with chips.