Roxy15

Fried Okra: 4 Cups Of Cut Okra 2 Cups Buttermilk 1-(12-oz.)-Box Of Zatarain’s Seasoned Fish Fry Southern Style Heat the oil in a deep-fat fryer to around 360 degrees F. Soak okra in buttermilk and then dredge in Fish-Fri to coat well. Shake off excess coating. Carefully add okra to the hot oil and cook until golden brown. ***It will be necessary to fry the okra in batches. Remove from oil, drain on paper towels, and then serve immediately. -

Crockpot Refried Beans: ***I haven’t made these, on my to try list. On the reviews this recipe had, some people thought 5 Tsp. salt was too much and they suggested a tablespoon or less. 3 Cups Of Dry Pinto Beans-(Rinsed) 1 Onion, Diced 9 Cups Of Water 5 Tsp. Salt ***Use 1 T. Salt, If You Prefer Them Less Salty Or To Taste 1-3/4 Tsp. Pepper 2 T. Minced Garlic 1/8 Tsp. Ground Cumin ***Opt. Toppings: Shredded Cheddar Cheese Diced Jalapenos, To Taste Diced Green Onions, To Taste ***If you make these for Nachos, make them a thinner consistency. Put all the ingredients in the Crockpot and cook on high for about 8 hours. After they are done, drain off all the liquid out and save the liquid! Mash beans with a potato masher. Add liquid a bit at a time, to desired consistency, but, remember you want them a little runny because they thicken over time.

I love to have parties and make a lot of food and drink lol But, you guys won't get off the hook. I will make you grill the steaks/hamburgers or whatever you want to have:) I will make the rest of the food though and give you all a break. Some people may not get excited over a beer mug, but, I sure am:) I appreciate all the little things in life including a beer mug:)

My hon knew I wanted a Husker mug and he just ordered me one:) Whohoo:) I think it calls for a party for the first Husker game or before:) I think lots of beer, appetizers, grilled steaks, etc. is in order for a party:) I can't wait t get the Husker Mug:) Go Huskers:)

Thank you so much for posting those sites, I really appreciate it a lot:) I put all the sites that were posted on favorites:)

I love red beers with a little bit of Worcestershire Sauce in it. I would love to have a large Nebraska Football Mug to make a red beer. Without me going to google, does anyone know where I can order a large football Husker Mug at? If so.. please post web site where I can order one. Thx for any help:)

Banana Bread Bars: 1-1/2 Cups Granulated Sugar 1 Cup-(8-oz.)-Sour Cream 1/2 Cup-(1 Stick)-Butter, Softened 2 Eggs 1-3/4 Cups Over-Ripe Bananas-(About 3 Or 4) 2 Tsp. Vanilla Extract 2 Cups All-Purpose Flour 1 Tsp. Baking Soda 3/4 Tsp. Salt 1/2 Cup-(2-oz.)-Chopped Walnuts Or Pecans Frosting: 1/2 Cup-(1 Stick)-Butter 4 Cups-(1 lb.)-Powdered Sugar 1-1/2 Tsp. Vanilla About 3 T. Milk Or Half-And-Half Preheat oven to 375 degrees. Grease and flour a 10×15-in. jelly roll pan or line with parchment paper-(for thicker bars, use a 9×13-in. pan and bake longer.) Beat first four ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend for one minute. Stir in nuts if desired and spread in pan. The pan will be very full but it’s ok, it won’t rise over the edge during baking. Bake 20 to 25 minutes until golden brown. Allow to cool on a wire rack while you make the frosting. For The Browned Butter Frosting: Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown, stirring constantly. The solids will separate and turn into chocolate brown flecks at the bottom of the pan. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula, smooth over the top of the Banana Bread Bars immediately. The frosting will be easier to spread once it’s on the warm bread. If not serving the same day, let the pan sit out until cool and the frosting is dry to the touch, then cover with foil until ready to serve. These will last several days at room temperature, but they are even more delicious when served cold from the fridge!

Sarah’s Treats: Boil Together For 1 Minute: 1 Cup White Syrup 1 Cup Sugar Add: 1-1/2 Cups Peanut Butter 8 Cups Cornflakes In a large bowl, mix all the ingredients together. Spread in a greased 9x13-in. pan. Cover with miniature marshmallows and chocolate chips. Bake in a moderate oven temperature for 3 or 4 minutes until they are melted enough to spread. When cool, cut in squares.

Breakfast Cake: 3 Cups Flour 1/4 Tsp. Salt 1 Cup Sugar 4 Tsp. Baking Powder 2 Eggs 2 Tsp. Vanilla 1-1/2 Cups Milk 1/2 Cup Butter, Melted Cinnamon Filling: 1 Cup Butter, Softened 1 Cup Brown Sugar 2 T. Flour 1 T. Cinnamon Glaze: 2 Cups Powdered Sugar 5 T. Milk 1 Tsp. Vanilla ***I eyeball the powdered sugar, mik and vanilla untl it is at the consistency I want. Sometimes, I add pecans or walnuts. Into your stand mixer, or large mixing bowl, put 3 cups flour, 1/4 Tsp. salt, 1 cup sugar, 4 Tsp. baking powder, 2 eggs and 2 Tsp. vanilla. Pour 1-1/2 cups milk over the other ingredients and mix well. While the mixer is still running slowly add the 1/2 cup melted butter. Mix just until combined. Spray a 9x13-in. pan with cooking spray and spread the batter out evenly in the pan. To make the cinnamon filling, use a small bowl and a wooden spoon to combine 1 cup softened butter, 1 cup brown sugar, 2 T. flour and 1 T. cinnamon. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. Bake this at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean. In a small mixing bowl, whisk together 2 cups powdered sugar, 5 T. milk and 1 Tsp. vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Steak Fries: 3 Medium Russet Potatoes, Washed & Skins On 1/4 Tsp. Cayenne Pepper 1/4 Tsp. Freshly Ground Black Pepper 1 T. Vegetable Oil Or Canola Oil Non-Stick Spray Preheat oven to 425 degrees. Cut the potatoes into "planks" by cutting down the middle in half, then into evenly sized slices. Place potatoes into a large bowl. In a small bowl, add cayenne, black pepper and oil. Pour over potatoes and toss well to coat evenly. Spray a large non-stick baking sheet with non-stick spray and add potatoes to baking sheet. Place in a 425 degree oven for 25 minutes or until golden brown. Do not flip potatoes during cooking time. After 25 minutes, flip potatoes and cook 5 more minutes, if desired. Serve with your favorite dipping sauce.

Sex is like going to a restaurant. You don’t want the main course first. You have to start off with appetizers.

Shrimp Avocado Peppers: ***This Recipe Makes 26-30 Poppers ******This is a flexible dish, in that you could exchange the cream cheese for a mixture of Mozzarella and Ricotta, and mix it with fresh chopped basil and sun-dried tomatoes. You could also use ham and Swiss and call it ‘Shrimp Cordon Bleu Poppers’ Shrimp Poppers are popular at get-togethers. By using 26-30 count shrimp, you only need 1-2 per guest, served as an dinner appetizer, or if you are serving alongside other snacks and finger foods. 2 lbs. Shrimp-(26-30 Ct.)-Shelled & Deveined With Tails Removed 1-(8-oz.)-Pkg. Cream Cheese, Room Temperature 1/4 Cup Cilantro Leaves, Chopped Fine 2 Small Avocados, Diced With 1 T. Lime Juice 1 Cup Plain Panko Bread Crumbs 2-3 Large Eggs, Beaten All-Purpose Flour, For Dredging Vegetable Oil, For Frying Combine cream cheese and cilantro. Place mixture in pastry bag or plastic bag with small hole cut in the corner. Butterfly the shrimp deeply, so that they lay flat. Pipe about 1 Tsp. of cream cheese in the centers of half the shrimp. Place diced avocados-(about 2-3 chunks, depending on the size of your dice)-on cream cheese filling. Top filled shrimp with remaining butterflied shrimp to make a ‘sandwich’. Place filled shrimp in freezer for 1-2 hours. Dredge frozen shrimp in flour, shaking off excess. Dip each one in egg mixture, then roll in Panko Bread Crumbs. Deep Fry in 375º F oil until golden, about 3-4 minutes. ***You can also fry in pan, turning poppers about halfway through cooking, for even cooking. Serve immediately with Thai Sweet & Hot Dipping Sauce-(pictured)-or salsa.

Sandwich Rolls: This bread takes a while to make but its well worth the time. Use this to make sandwiches or it makes wonderful garlic bread to dunk into soups and stews, and bruschetta. Biga-(Starter): 1-1/2 Cups All-Purpose Flour ***I use King Arthur Unbleached, But You Can Use Regular AP 1 Cup Water 1/8-(Tsp. Instant Yeast) Dough: Biga-(From Above) 1 Tsp. Instant Yeast 1-1/2 Cups King Arthur Unbleached All-Purpose Flour 1-1/4 Tsp. Salt 1 Tsp. Sugar 1 T. Baker’s Special Dry Milk Or Non-Fat Dry Milk 1/4 Cup Water 2 T. Olive Oil Mix the biga ingredients in a small bowl until well combined. Let the biga rest overnight, covered, or for up to 24 hours. Place all of the dough ingredients, including the biga, into the bowl of your mixer, and beat it at medium speed-(speed 4 on a KitchenAid)-using the flat beater, for at least 7 minutes until it's extremely smooth and VERY elastic; it'll be soft. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for 2 to 2-1/2 hours, deflating it once midway through the rising time. Note: You may also prepare this dough in a bread machine programmed for the dough cycle. When the cycle ends deflate the dough, and let it remain in the machine an additional 90 minutes. Loaves: Transfer the dough to a well floured surface. Lightly flour half sheet baking pan-(18" x 13")-or similar large pan, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10" long, and place it crosswise on one half of the baking sheet. Flatten the log with your fingers till it's about 4" wide. Repeat with the remaining piece of dough. Lightly cover the dough with flour and cover with plastic wrap or a proof cover, and allow it to rise for 1 hour. Using your fingers, gently poke deep holes all over the dough, re-cover the dough, and allow it to rise for an additional hour. While the dough is rising, preheat the oven to 425°F. Rolls: Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" rectangle. Using a bench knife or pizza wheel, cut out eight 3" square rolls. Place the rolls, floured side up, onto parchment paper. Let them rise for about 45 minutes, lightly covered, until they're puffy. Place a pan with 1 cup of water for steam while baking. Bake them for 18 to 20 minutes, or until they’re golden brown. Turn off the oven, remove the bread from the baking sheet, and return them to the rack in the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the bread to cool completely in the oven; this will give them a very crisp crust. Yield: 2 Loaves. ***Freeze the loaves and rolls by wrapping them individually with Glad Press N Seal and let them freeze solid in the freezer then place them in Zip-Top bags for storage. The rolls and loaves stay extremely fresh this way.

Brown Sugar-Honey Baked Ham: 9-lb. Butt Portion Smoked Ham 1/2 Cup Honey 1/2 Cup Light Brown Sugar 1 Cup Water ***I Prefer Bottled Water Preheat oven to 350 degrees. Remove ham from wrapping and place in a deep roasting pan. Pour the honey evenly over the top of the ham; then coat with brown sugar. Add the water to the bottom of the pan, place the pan in the oven and bake 2-1/2 hours or until internal temperature is a minimum of 150 degrees. (Figure 18 minutes per pound.) Baste the ham with the juices every half hour. Remove the ham from the oven and allow to rest 10 minutes before slicing. You can use the drippings as Au Jus for the ham.

Bacon-Wrapped Tater Tots With Cheese & Jalapeno Peppers: ***Bacon-Wrapped Tater Tots are a delicious appetizer to prepare for a snack or to bring to parties. The process of making this appetizer is very easy-Tater Tots and a jalapeno slice are wrapped in bacon and then deep-fried. They are then topped with cheese and served with Hidden Valley Ranch Dressing. It does require a little bit of work because you have to wrap all of the Tater Tots individually, but, the end result is delicious. It is best to allow the Tater Tots to thaw a little out of the freezer so that you can easily slide a toothpick through them. You may not need the entire bag of Tater Tots, so I would recommend taking out a few at a time and setting them aside to prevent contamination. The same thing goes for the pickled jalapenos. If you are looking for a great tasting appetizer for game day, give this one a try. 1-(32-oz.)-Bag Frozen Tater Tots 12-oz.s Bacon-(Each Slice Cut In Half) 16-ozs. Pickled Jalapeno Peppers, Sliced 1 Cup Colby-Jack Cheese 1/2 Cup Hidden Valley Ranch Dressing Toothpicks Defrost the Tater Tots to allow the toothpicks to go through. Hold a jalapeno slice around a Tater Tot and then wrap 1/2 slice of bacon around and secure it together with a toothpick. Repeat until all of the bacon is used up. Heat oil in a deep-fat fryer to 375 degrees. Deep fry Tater Tots in batches for 3-4 minutes or until brown and crispy looking. Drain on paper towel-lined plate. Repeat until all of the Tater Tots have been fried. Immediately sprinkle with Colby-Jack Cheese-(you can microwave them a little so that the cheese melts better)-and serve with Hidden Valley Ranch Dressing in a bowl off to the side, for dipping.

Patty Melts: ***Makes 2 Sandwiches 4 T. Soft Butter, Plus Extra For Spreading 1 Onion, Sliced-(Or To Taste) 1/2 lb. Ground Chuck-(Or To Taste)-Depending On How Big You Want Them 1 Pkg. Amazing Taste Burger Seasoning-(Opt.) 1/4 lb. Thinly Sliced Deli Swiss Cheese-(Or To Taste) 4 Slices Rye Bread Place butter in a medium-frying pan over medium-low heat. Add onions and stir until soft and golden, about 20 minutes. Generously butter one side each of the rye bread and set aside. Heat grill. In a bowl, mix ground chuck and Amazing Taste Burger Seasoning-(if using.) Form the patties roughly the size of the bread. Grill the hamburger patties and cook on each side until done to your liking. Assemble Patty Melts As Follows: Bread-(butter side down), topped with a few slices of cheese, burger, onion, more cheese. Put bacon and sliced fresh mushrooms on top of cheese-(if using)-top with remaining bread, butter side up. ***Put bacon and mushrooms, if using, wherever you prefer them. Put patty melts on a griddle and cook until first side is golden. Flip carefully and cook until second side is golden. Remove, cut in half and serve at once.

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I loved to make these with my kids when they were young. Hopefully some day they will remember the good times we had together and stop hating me.

Easter Cupcakes: For The Cupcakes: 1 Box Pillsbury White Cake Mix Or Your Favorite Cake Mix For The Frosting: Butter/Powdered Sugar/Milk/Vanilla Extract ***I Just Eyeball The Butter, Powdered Sugar/Milk/Vanilla Extract Until It Is At The Consistency I Want. For The Toppings: ***I Eyeball These Ingredients Too-Approximate 1 Cup Shredded Sweetened Coconut Green Food Coloring –(about 15 drops) Jelly Beans Candy Decorations Make cake mix for cupcakes using ingredients listed on box and bake according to pkg. directions. For The Frosting: Add the powdered sugar, butter, vanilla extract, and milk to a medium-size bowl. Set the mixer to the slowest speed and beat the ingredients very carefully so that the powdered sugar doesn’t fly out of the bowl. Once the powdered sugar starts to mix in with the butter and milk-(about two minutes), then increase the speed on the mixer and beat the ingredients until smooth-(about another 3 or 4 minutes.) For The Toppings: Add the shredded coconut to a small bowl. Next add the drops of green food coloring and mix it into the shredded coconut. If you prefer that the coconut be a bit darker, feel free to add a few more drops of the food coloring. Before frosting the cupcakes, push a jelly bean into the top of the cupcake down about an inch. Frost The Cupcakes. Right after frosting the cupcakes, add the colored shredded coconut, jelly beans and decorative candies on top of the cupcake.

Ranch Chicken Strips: ***You can also deep fry these. If deep-frying, the time will be less. 8 Boneless, Skinless Chicken Breasts, Sliced Into Strips 1 Cup Cornflakes, Crushed 3/4 Cup Grated Parmesan Cheese 1/2 Tsp. Garlic Powder 1/2 Tsp. Black Pepper 1-(1-oz.)-Pkg. Hidden Valley Dry Ranch Dressing Mix 1 Cup Milk 1 Egg Preheat the oven to 350 degrees. Grease a 13×9-in. baking dish. In a shallow dish, combine crushed corn flakes, Parmesan Cheese, garlic powder, black pepper, and dry Hidden Valley Ranch Dressing Mix. In a small bowl, beat together eggs and milk. Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all chicken strips are well coated. Place onto a greased baking sheet and bake uncovered for 30 minutes or until the chicken is cooked through-(the internal temperature has reached 165 degrees.) You can also deep fry these. If deep-frying, the time will be less. Serve With BBQ Sauce/Ranch Dressing/Bleu Cheese Dressing/Your Favorite Dipping Sauce.

Crockpot BBQ Sandwiches: 6 Chicken Breasts-(About 3-1/2 lbs.) 1-(12-oz.)-Bottle Sweet Baby Rays BBQ Sauce 2 T. Worcestershire Sauce 1/2 Cup Kraft Zesty Italian Dressing 1/4 Cup Brown Sugar 8 Hamburger Buns 8 Slices Swiss Or Provolone Cheese Pour 1-1/2 Cups Sweet Baby Rays BBQ Sauce-(or to taste)-into a medium-sized bowl. Add 2 T. Worcestershire Sauce, 1/2 cup Zesty Italian Dressing and 1/4 cup brown sugar. Take a whisk and stir it all together to combine. Place 6 chicken breasts-(about 3 1/2 lbs.)- in a 4 quart crock pot. Pour the sauce over the top. Cover and cook on low for 7 hours or on high for 3 1/2-4 hours, depending on how quickly your Crockpot cooks. When the chicken has cooked through and easily falls apart, remove it from the Crockpot and place it on a plate. Shred it up with two forks. Then place it back into the Crockpot and stir well, allowing the chicken to get well coated. Serve on hamburger buns with a slice of Provolone or Swiss Cheese.

Chicken Soup: 1 Medium Onion, Chopped 2 Large Carrots, Peeled & Grated 4 Stalks Celery, Chopped 6 Cloves Garlic, Peeled & Chopped 2-3 T. Olive Oil 1 Rotisserie Chicken + 1 Cup Reserved Broth From The Bottom Of The Chicken Container ******Make some chicken broth by combining 1 cup water and 1 chicken bouillon cube-(or 1 teaspoon of chicken bouillon granules.) Then use this to make up for the missing broth from the roasted chicken. 7 Cups Water 8 Chicken Bouillon Cubes 1-(16-oz.)-Pkg. Potato Gnocchi 4 Cups Half & Half 1-1/2 Cups Spinach, Chopped 1 Tsp. Thyme 1/8 Tsp. Nutmeg 1 T. Sugar 1/4 Cup Cold Water 5 T. Cornstarch Salt & Pepper 2 T. Butter Get the onion and garlic peeled and chopped; the carrots peeled and grated and your celery chopped. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it. When the oil is hot, toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. Take the rotisserie chicken out of the package and set it on a plate. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan. *********Make some chicken broth by combining 1 cup water and 1 chicken bouillon cube-(or 1 teaspoon of chicken bouillon granules.) Then use this to make up for the missing broth from the roasted chicken. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife. When the veggies are done cooking, pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bouillon cubes and give it a nice stir. Add the chopped chicken and bring the soup to a boil. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It should happen pretty fast. Chop about 1-1/2 cups of spinach and toss it into the pot. Pour in 4 cups of Half-And-Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil. In a small bowl, combine 1/4 cup cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. Taste it and season it to your liking with salt and pepper.

Sloppy Joes: 1 Onion, Chopped 1 Green Pepper, Chopped 4 Cloves Garlic, Chopped 1 T. Olive Oil Salt & Pepper 3 lbs. Ground Beef 1 T. Montreal Steak Seasoning 1 Cup Ketchup 1-1/2 Cups Sweet Baby Ray’s BBQ Sauce 3 T. Apple Cider Vinegar 1 Tsp. Worcestershire Sauce 1 Tsp. Liquid Smoke 3 T. Brown Sugar 1/2 Tsp. Chili Powder 1 T. Water Heat up a large skillet and add 1 T. Olive Oil. Add the veggies and cover with the lid letting a bit of steam escape. Just put your lid on at an angle. Cook for about 7 minutes, or until the veggies are soft. Add the ground beef and 1 T. Montreal Steak Seasoning. Grind a bit of salt and pepper over the top. Chop your beef all up with a spatula and let it brown. Once the meat is browned, add all the other ingredients to the pan. Stir them around to get it all mixed together. Simmer on medium low for 1 hour. Serve on hamburger buns.

Fish: 5 Tilapia Fillets 3/4 Cup Flour 1/2 Tsp. Salt 1 Egg 1 T. Water 3/4 Cup Italian Bread Crumbs 4 T. Olive Oil Cut Talapia Fillets in half with a pair of kitchen scissors. Combine the flour and the salt in a 9x9-in. baking dish. Dredge the fish in the flour. Place the fish on a cookie sheet and put them in the freezer for about 10 minutes. This really helps the flour stick to the fish. Beat the egg with the water until nice and frothy. Put it in a shallow baking dish. Dredge the pieces of fish in the egg and then the Italian Bread Crumbs. Heat a large skillet up and add the Olive Oil When the oil is nice and hot, add the fish Over medium-high heat, let the fish get nice and golden brown on one side and then turn them over. If you don’t have enough oil in the bottom of the pan, they won’t get that nice golden color. Add a little bit more oil to the pan when you turn the fish over if you need to. After you turn the fish over, turn the heat down to medium and put the lid on. This will trap the heat in and allow the inside of the fish to cook. It should only take 5-8 minutes for this to happen. When the fish is browned on both sides and flakes easily with a fork, it is done; don’t overcook.