Roxy15

I don't make the spicy ketchup. Bacon Wrapped Smokies With Brown Sugar Glaze: 1-(16-oz.)-Pkg. Beef/Cheddar Little Smokie Sausages Or Your Favorite Sausages 10-16-ozs. Bacon 1 Cup Brown Sugar Spicy Ketchup: 1/2 Cup Ketchup 1/4 Tsp. Cayenne Pepper 1/4 Tsp. Red Pepper Flakes 1/4 Tsp. Garlic Powder Lil’ Smokie Directions: Preheat oven to 350 degrees. Cut strips of bacon into 3-4 pieces so that each piece of bacon will fit around a lil’ smokie. Wrap a strip of bacon around a lil’ smokie and secure it with a toothpick. Place the bacon wrapped lil’ smokie on a rimmed baking sheet. Sprinkle 1 cup brown sugar over the lil’ smokies. Bake in the oven for 35-40 minutes or until the bacon is crisp and the brown sugar has turned into a glaze. Spicy Ketchup Directions: In a small bowl, combine ketchup, cayenne pepper, red pepper flakes and garlic powder. Put in covered serving bowl and refrigerate for a couple of hours so that the flavors can meld together.

Lil' Smokies Cocktail: ***Can Double Ingredients, Etc. To According To What You Need 1-(12-oz.)-Jar Grape Jelly 1-(12-oz.)-Bottle Cocktail Sauce 1 Pkg. Lil’ Smokies Mix grape jelly and Cocktail Sauce together in a Crockpot; add Lil’ Smokies. Turn on low or high, depending on when you need them, until hot. Turn down to serve.

This is tried and true and we really liked it. Prime Rib With Horseradish Sauce: Make the Horseradish in the morning to allow flavors to mingle. Horseradish Sauce: 1/2 Cup Sour Cream 2 T. Inglehoffer Extra Hot Horseradish Sauce 2 Tsp. Ground Black pepper or White Pepper 2 Tsp. Worcestershire Sauce Mix all ingredients in a bowl, using a whisk. Put in covered serving bowl; refrigerate. Prime Rib: Allow 15 minutes per lb. at 325 degrees for medium rare. Preheat oven to 450 degrees. Read Note: You Will Turn It Down Later 1/4 Cup Nebraska Prime Steak Seasoning & Rub-Plus Extra Seasoning To Cover Roast 1/4 Cup Ground Black Pepper Minced Garlic, To Taste 1/2 Cup Ingleoffer Extra Hot Horseradish Sauce 1/2 Cup Olive Oil +Extra Christopher Ranch Crushed Garlic In A Jar Put all ingredients-(except for the crushed garlic from a jar)-and mix thoroughly. ***This includes the 1/2 cup Olive Oil. Spread extra olive oil on top of prime rib. Spread the above mixture all over the roast..include the sides and then smear Christopher Ranch Crushed Garlic In A Jar all over the prime rib. Cover roast with Nebraska Prime Steak Seasoning & Rub-(DON'T BE SKIMPY!) Put 3 T. of butter on ends before roasting. ***Bake in roaster for 15 minutes at 450 degrees; then at 325 degrees for 15 minutes per pound for medium rare. Sauté mushrooms in butter a few minutes before the prime rib is done and serve on top of prime rib or put in a bowl off to the side.

Baked Ham With Brown Sugar/Honey Glaze: 1-(10-lb.)-Bone-In Smoked Ham-(With Water Added) 1-1/2 Cups Packed Light Brown Sugar 1/2 Cup Clover Honey Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F. Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved. Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F. Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

Honey Baked Ham: 6 lbs. Bone-In Ham 1/3 Cup Brown Sugar 1/3 Cup Honey 2 Tsp. Cornstarch 1/4 Tsp. Red Pepper Flakes 1/4 Tsp. Cayenne Pepper Preheat oven to 350 degrees. Place ham on a rack in a foil lined roasting pan. Bake the rounded side up for one hour. In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze. Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.

I found this recipe on a web site and this is what it said about the recipe: In Sacramento, CA there is a restaurant called Scott’s Seafood Bar and Grill with several locations. Two homes ago, we lived just around the corner from the Folsom location and dined there frequently. Scott’s is a wonderful restaurant and if you are ever in the Sacramento area you must try it. I highly recommend the Macadamia Crusted Halibut. This recipe features a halibut filet (not steak), pan fried, coated with panko bread crumbs and macadamia nuts then topped with browned butter. It is served with garlic mashed potatoes, green beans and julienne of carrots. It is delicious. If you happen to be at Scott’s on the night they feature caramel apple cheesecake for dessert, it is a must have! As part of their Chef’s Recipe Series, Scott’s Seafood has shared the recipe for Macadamia Crusted Halibut. I have made it several times with great success. You can’t duplicate the ambiance of Scott’s but you can duplicate the halibut. I did tonight. Try it sometime. It is easy to prepare and has a unique taste.

Macadamia Crusted Halibut: 4-(6-7-oz.)-Alaskan Halibut Filets 2 Cups Panko Bread Crumbs Or Sourdough 3 Cups Macadamia Nuts-(Ground In Food Processor) 1 lb. Salted Butter 4 T. Vegetable Oil Bring butter to boil over medium heat, stirring constantly-(being careful not to let it boil over)-until all of the solids caramelize and the butter starts to turn a light brown color. Turn off heat and stir occasionally until room temperature. Preheat oven to 350 degrees. Toast bread crumbs and macadamia nuts in oven until golden brown. Cool, then in a food processor-(or by hand)-chop the macadamia nuts and add half to the brown butter. Mince the other half and mix with the toasted bread crumbs. Turn oven up to 375 degrees. Dredge the halibut in the bread crumb mixture and sauté in 2 T. of oil, two fillets at a time. When golden brown on one side, finish in the oven approximately 5 minutes depending on the thickness of the filets. When the halibut is cooked, lade brown butter mixture over the fish and serve. ***Make sure to stir butter mixture first.

Crab Cakes: 1 lb. Crab Meat 3/4 Cup Panko Bread Crumbs 1/4 Cup Milk 1 Egg, Lightly Beaten 3 T. Mayonnaise 1 T. Worcestershire Sauce 1 Tsp. Dijon Mustard 1 Tsp. Old Bay Seasoning 1/4 Cup Chopped Sweet Onion 1/4 Cup Chopped Bell Peppers ***The More Color, The Better 1/2 Tsp. Salt 1/4 Tsp. Pepper 1 T. Oil 1 T. Butter Mix the bread crumbs, milk, egg, mayonnaise, Worcestershire Sauce, mustard, Old Bay Seasoning, onions, salt and pepper in a bowl. Gently fold in the crab meat and refrigerate the mixture for at least an hour. Chilling keeps the patties from falling apart in the pan. Form the chilled mixture into six patties. Fry the patties in the butter/oil until golden brown on both sides. Cook the patties on medium to get the color then reduce the heat to low to finish heating the patties through. Serve with lemon wedges.

Peanut Butter Chip Brittle: 1-(10-oz.)-Pkg. Peanut Butter Chips 1-1/2 Cups Or 3 Sticks Of Butter 1-3/4 Cup Sugar 3 T. Light Corn Syrup 3 T. Water On a 15x11-in. jelly roll pan that has been buttered, sprinkle 1 cup of the peanut butter chips. In a saucepan, melt the butter; stir in sugar, corn syrup and water; bring to a boil. Cook over medium heat until mixture reaches 300 degrees. Remove from the heat and pour mixture over the peanut butter chips. Sprinkle remaining chips over the top. Allow to cool. ***See Tip Below Break into pieces. Store in an airtight container. ***After allowing the brittle to cool, you can place the pan into the refrigerator for 5-10 minutes. This will make it easier to break the brittle into pieces.

Grilled Beef Ribs: The Rub: 1 Cup Brown Sugar 1 Cup Emeril’s Essence Seasoning 2 T. Chipotle Powder 1 T. Ancho Powder 2 T. Garlic Powder & 2 T. Dried Onion 1 Tsp. Each-Salt & Pepper The Sauce: 1/2 Can Tomato Sauce-(Smaller Size) 1 T. Minced Fresh Garlic 1/2 Cup Molasses 1/2 Cup Hoisin Sauce 2 T. Worcestershire Sauce 1/2 Cup Honey Just Enough Water To Loosen Cook over a low heat in a heavy-bottomed saucepan until a bit reduced, maybe an hour. THE BEEF: Go to a good butcher and get meat beef ribs from local cattle. It’s worth it. THE PROCEDURE: Wash and pat dry the racks of ribs. The night before, rub racks generously with the spice rub. Refrigerate overnight wrapped tightly in Saran Wrap. Prior to cooking, wrap the ribs in foil, leaving the Saran Wrap intact. Place ribs on cooking trays. Set oven to 225°. Cook low and slow for six hours. Finish on the grill, minus wrappings, basting with the sauce, serving extra on the side.

Tortilla Pinwheels: 8-oz. Sour Cream 8-oz. Pkg. Cream Cheese 1 Cup Shredded Mexican-Blend Cheese 4-oz. Chopped Black Olives 4-oz. Chopped Green Chiles 1/2 Of A Large Onion, Chopped Flour Tortillas 1 Bottle Of Salsa Combine all ingredients except for the salsa and tortillas in a mixing bowl and blend well. Using a knife, spread a layer of the mixture on a tortilla. Roll the tortilla up and place it in a container. Continue until you run out of tortillas or filling. Cover container and refrigerate overnight and slice the next day. Serve with salsa.

Twice Baked Potato Stuffed Boneless Chicken: 1 Deboned Whole Chicken 2 Baked Potatoes, Cooled 1/2 Bunch Green Onions 6 Slices Thick-Cut Bacon, Cooked 6 Cloves, Roasted Garlic 8-ozs. Sour Cream 2 Cups Fiesta Blend Shredded Cheese 1/4 Cup Chopped Jalapeno Peppers Peel and chop and mash cooled baked potatoes, leave some skins in for flavor. ***Use a pastry blender so it leaves the mixture a little chunky. Add chopped green onions, using some of the white part as well. Add sour cream, cheese, crumbled bacon and jalapenos, mix well. Rinse and pat dry deboned chicken. Sprinkle Tony's More Spice on entire inside of chicken. Dividing stuffing mixture in quarters, evenly mound on each chicken breast and on each thigh. Pull chicken skin over stuffing and use large gauge needle and butchers twine to close up chicken. Place stuffed chicken in baking pan sprayed with cooking spray, sprinkle entire chicken with more Tony's More Spice or your favorite seasoning and basil, spray with canola oil baking spray, loosely cover with foil. Bake 1 hour, remove foil and bake for another 45 minutes to 1 hour or until chicken is browned well. Cut chicken in quarters, use spatula to lift from pan. Serving Suggestion: Serve with sides of bacon wrapped roasted green beans and baked bread with butter.

Chocolate Cookies: ***These Are A Cross Between A Brownie & A Cookie 2-1/4 Cups All-Purpose Flour 1/2 Cup Nestle Toll House Baking Cocoa 1 Tsp. Baking Soda 1/2 Tsp. Salt 1 Cup-(2 Sticks)-Butter Or Margarine, Softened 1 Cup Packed Brown Sugar 3/4 Cup Granulated Sugar 1 Tsp. Vanilla Extract 2 Large Eggs 2 Cups-(12-oz. Pkg.)-Nestle Toll House Semi-Sweet Chocolate Morsels Preheat oven to 375 degrees. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture; stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. ***Or bake these in convection oven 350 degrees for 4 minutes, turn the cookie sheets and finish for another 4 minutes.

Let me know if you liked them or not please:) Hope you do:...use Sylvia products

I am glad you have tried some of the recipes that I have posted:) and I am so glad you have enjoyed them:) It makes me very happy:)

Honey Buffalo Wings: Serves about 8 people. 1 lb. Chicken Wings 1/2 Tsp. White Or Rice Vinegar 1 Cup Silvia’s Hot & Sassy Original Sauce Few Dashed Red Pepper-(Hot)-Sauce Few Dashes Chipotle Tabasco Sauce 1/4 Tsp. Silvia’s Seasoning 1/8 Tsp. Ground Black Pepper 1/8 Tsp. Garlic Powder 1/4 Cup Honey Preheat oven to 350 degrees. Clean any feathers from wings; wash. Remove tips from wings. These serve no purpose. They're just skin, bones and fat. (Freeze and save to make some soup stock, if desired). Cut wings at joints to make smaller pieces. Add remaining ingredients. toss with wings thoroughly. Place wings with marinade mixture in container or plastic Zip-loc bag. Let it marinate for a few hours or overnight, if possible. Spray a baking dish, pan or cast-iron skillet with cooking spray. Add wings in one layer, along with marinade-(do not discard it, as it cooks down & thickens later while in the oven and makes a luscious dark red killer sweet & sour sauce as the wings bake and the liquid reduces and cooks down.) Place uncovered pan or baking dish in preheated 350 degree oven. Bake for about 45 to 50 minutes, or until sauce is thick and bubbling. Pierce some of the wings with small paring knife and see if juices run clear from meat. Serve with a veggie platter and Bleu Cheese Dressing/Hidden Valley Ranch Dressing. if desired. ***You can double, triple or quadruple the recipe, depending on how many adults and children you expect to have over and might be feeding. For a change of pace, you can also use drumsticks or skinned breast strips with or in place of the wings. This recipe, even though it might appear to be spicy, has far less heat than the traditional Buffalo Wings. For those who might like some heat, but, not a whole lot of it to the point where it is overbearingly spicy, and with a little bit of vinegar & honey sweetness and sour added to it for flavor in the background. The kids will truly devour this!! Far less spicy for them as well! The Chipotle sauce gives it that luscious sassy & smokey flavor in the background, that is not too overbearing, yet it has that slight BBQ Sauce flavor. Silvia's Hot & Sassy Origial Sauce:

Bacon Wrapped Scallops: 2 lbs. Large-(Sea)-Scallops 1-1/2 lbs. Bacon Ground Black Pepper Preheat oven to about 350 degrees. Lay bacon slices in sheet pan or roasting pan-(you may need two pans or more, depending on how many people you want to make them for.) Place pans of bacon into the preheated 350 oven and let the bacon slices cook for about 8 to 10 minutes, being very careful not to let them overcook. They only need to be half-cooked at this point. Meanwhile, rinse and drain scallops. If any are too large, you can cut them in half. When halfway done, remove bacon from oven and let cool until luke warm. Cut each slice of bacon in half and place onto large platter. Save drippings in pans. Wrap each scallop with a half slice of bacon, making sure that the ends of the bacon overlap. Pierce the ends together with a toothpick. Do all of them this way until finished. Using same pans that the bacon was cooked in, place wrapped scallops back into drippings in pans in three rows. Sprinkle scallops with a little bit of ground black pepper. Bake in oven for at least 8 to 12 minutes just until scallops are a bit springy and bacon is slightly brown. Do not overcook, or the scallops will be tough like rubber, as well as the bacon being too dark! Remove cooked wrapped scallops from pan and place onto a large piece of paper towel on serving platter.

I didn't mean no harm and am sorry. Just was a little stressed out thinking about my family who all despise me and was worn out getting cleaning the house and getting ready for Thanksgiving dinner. The turkey and stuff turned out great and I am going to be lazy today. Plus our tv went out so had to get a rental tv until it gets fixed, which will take 1-2 weeks. We only had the tv a little over a year. The warranty had worn out. We won't be getting anything from that store again. Hope everyone had a nice Thanksgiving:)

??? It is just the 2 of us...there will be plenty of food. and I am doing Thanksgiving right for us:)

This is what I am making: Turkey Wth Sausage Cornbread Dressing Mashed Potatoes & Gravy Broccoli With Cheese Dinner Rolls Double Blueberry Cream Pie A Cheesecake Bacon Wrapped Shrimp For An Appetizer It's just the 2 of us so this meal should be plenty

I said a prayer for you today And know God must have heard I felt the answer in my heart, Although he spoke no word. I didn't ask for wealth or fame I knew you wouldn't mind, I asked Him to send treasures Of a far more lasting kind. I asked that He'd be near you At the start of each new day, To grant you health and blessings And friends to send your way. I asked for happiness for you In all things great and small But it was for his loving care I prayed the most of all.

Pineapple Glazed Ham With Gravy: Ham & Glaze: 7-10 lb. Spiral Sliced Ham 1-1/2 Cups Brown Sugar 1-1/2 T. Cornstarch 1/2 Tsp. Salt 1-(20-oz.)-Can Crushed Pineapple, Undrained 3 T. Lemon Juice-(Bottled Works Fine) 1 T. Dijon Or Spicy Brown Mustard Gravy: 1/3-1/2 Cup Strained Juices From Baked Ham 2 T. Butter 2 T. Flour 1-1-1/2 Cups Chicken Broth Place ham flat side down in a large baking dish or roasting pan. Cook uncovered at 325 degrees for 45 minutes. Meanwhile in a sauce pan, combine brown sugar, cornstarch, salt, crushed pineapple with juices, lemon juice, and mustard. Bring to a boil, reduce heat to low and cook for about a minute stirring constantly until thickened. Once ham has baked for 45 minutes pour this glaze over the ham and use a basting brush to coat the ham well with the glaze. Return to oven and bake an additional 45 minutes or until ham is heated completely through. To Make Gravy: Place ham on a serving platter. Strain all juices and bits from the baking dish into a saucepan. You should end up with about 1/3 - 1/2 cup of juices. Add 2 tablespoons of butter to the juices in saucepan and heat until butter is melted. Add 2 tablespoons of flour and whisk well. Slowly add 1 to 1-1/2 cups chicken broth depending on how thick you like your gravy and heat until boiling whisking constantly. Remove from heat and serve with ham.

Ribs:-(Pic Is Of Using Broiler Method) 2-(2-3 Racks Pork Loin Ribs Or Baby Back Ribs) 3-1/2 Cups Pineapple Juice 1-1/2 Cups Brown Sugar 2-(16-oz.)-Bottles Of Your Favorite BBQ Sauce, Divided Cut slabs of ribs into serving size pieces of 2-3 ribs. Place ribs in the Crockpot. Combine pineapple juice, brown sugar, and 1 bottle of BBQ Sauce; pour over ribs. Cook on low for 10 hours. Broiler: Line a cookie sheet with foil and spray with cooking spray. Gently lift ribs out of Crockpot with tongs and place on cookie sheet. Brush ribs liberally with BBQ Sauce. Place under broiler for about 5 minutes. Flip ribs and brush again with BBQ sauce. Broil for another 5 minutes or until BBQ sauce it set up and sticky. Grill: Place ribs gently on the grill and brush with BBQ Sauce. Turn the ribs twice, slathering with more sauce each time; they will take 10-15 minutes to glaze over.

Crockpot Pork Carnitas: Cooking Pork Carnitas in the Crockpot has got to be the easiest way ever. This method would be perfect for the holidays, especially if you have a house full of guests. These also make excellent breakfast tacos, too. Since you’re making them in the Crockpot, it’s “set it and forget it” and you can literally leave the finished Carnitas warming in the Crockpot all day and evening allowing your guests to eat at will and you won’t have to lift a finger. Plan to coat the pork roast in the dry rub the day before you plan to cook and then allow at least 10-22 hour of cooking time on the low setting of your Crockpot. So let’s say you want to have these ready for Christmas Eve day, here’s a sample timeline: Evening Of Dec. 22nd-Coat Roast In Dry Rub Evening Of Dec. 23rd-Place Roast In Crockpot Morning Of Dec. 24th-Shred Pork, Add Potatoes & Green Chiles & Cook Another Hour Or So; Turn Crockpot to “Warm Setting” And Leave All Day & Evening For Everyone To Eat When They Desire ***Serves 10-(Serving Size-2 Tacos) Crockpot Pork Carnitas: Dry Rub: 2 Tsp. Salt 2 Tsp. Ground Cumin 2 Tsp. Ground Coriander 2 Tsp. Onion Powder 1 Tsp. Ground Mustard 3/4 Tsp. Ground Chipotle Chile Pepper Ingredients: 4-5 lb. Boneless Pork Shoulder Roast 1 Cup Chicken Broth 1-(14.5-oz.)-Can Diced Tomatoes, Including Juices 2-3 Large Cloves Garlic, Minced 1-(4-oz.)-Can Whole Green Chiles 2 lbs. Small White Potatoes 20 Small Tortillas Garnish: Chopped Fresh Cilantro Diced Red Onion Shredded Cheddar Cheese Sour Cream Mix all dry ingredients together, then rub all sides of the pork roast. Wrap roast in plastic wrap and refrigerate overnight or up to 24 hours. After the roast has been refrigerated in dry rub for recommended time, place chicken broth, diced tomatoes and garlic in Crockpot and then place roast on top. Place cover on Crockpot and turn setting to “low.” Allow to cook for about 10 hours or overnight. Carefully remove excess fat from exterior of roast and discard. Using 2 forks, shred the roast and stir. Quarter potatoes and add. ***Don’t Use Yukon Gold Potatoes For This Dish As They Won’t Hold Up! Use Small White Potatoes