Roxy15

Hashbrown Potato Pancakes: 2 Medium To Large Size Idaho Russet Potatoes, Peeled & Shredded 10 Pieces Cooked Bacon, Ham Or Thinly Sliced Pancetta 1 Cup Shredded Monterey Jack Cheese 2 Large Cloves Garlic, Minced 1/2 Red Bell Pepper, Diced 3 Green Onions, Chopped-(Green & White Parts) 3 Eggs, Beaten 1 Tsp. Kosher Salt Lots Of Fresh Cracked Pepper 2 T. Canola Oil, Plus More, If Needed Crème Fraiche Or Sour Cream, For Garnish Fresh Chives, For Garnish In large bowl, mix together potatoes, bacon or ham, cheese, garlic, bell pepper, onions, eggs, salt and pepper. Heat skillet over medium-high heat and add oil. Form patties and place in hot skillet. Cook approximately 1-2 minutes per side or until browned. ***Do not overcrowd pan and work in batches until done. Place on a paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate. Serve with a dollop of crème fraiche or sour cream and chives, if desired.

Nebraska: 31 Penn State: 24 Passing: 213 Rushing: 161

It is an old favorite for a lot of families, at least from the Midwest. I like it because it takes about 5 minutes to throw together and then you freeze it and it is one less salad to worry about on Thanksgiving Day, Christmas or any holiday.

Frozen Cherry Salad: 1-(20-oz.)-Can Cherry Pie Filling 1-(21-oz.)-Can Crushed Pineapple, Drained 1-(8-oz.)-Carton Cool Whip, Thawed 1-(14-oz.)-Can Eagle Brand Sweetened Condensed Milk 1/4 Cup Lemon Juice 1 Cup Chopped Toasted Pecans-(Opt.)-Makes It Real Good Mix together cheery pie filling, crushed pineapple and Eagle Brand Sweetened Condensed Milk; fold in Cool Whip and then pecans. Place in a 9x13-in. pan; cover and freeze. Thaw 15 minutes before serving.

Crispitos: 1/8 Cup Cinnamon 1/2 Cup Sugar 10 Flour Tortillas Oil, To Fry Mix together cinnamon and sugar very well. In a Dutch Oven-(or large skillet)-heat oil to 350 degrees. If you don’t have a thermometer, set it on medium high, but, be careful to watch so it doesn’t get too hot and begin to smoke. Quarter the Flour Tortillas and deep-fry 2-4 at a time. Allow them to cook on one side for about 30 seconds or until golden brown; turn over and repeat. When both sides are brown, take out and place on a paper towel-lined plate to drain. While the tortillas are draining, sprinkle with cinnamon and sugar mixture. Serve with honey.

Chicken & Rice: 4 Cups Cooked Chicken, Diced 3 Cups Chicken Broth 8-ozs. Sour Cream 2 Cups Minute Rice 2 Can Cream Of Soups/Chicken/Mushroom Or A Combo Of Both 1 Medium Sautéed Onion 2 Tubes Crushed Ritz Crackers 1 Stick Melted Butter Cook the chicken; when cooled, debone and dice. Mix chicken with the chicken broth, rice, soups and sour cream; add sautéed onion; mix well. Place in a greased 9x13-in. casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers; mix. After 20 minutes, sprinkle the crackers over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.

This recipe is from a friend of mine who is a great cook:) Baked Potato Casserole: 5 lbs. Red Potatoes, Baked & Cubed 2 Cups Cubed Cheddar Cheese 1 Cup Sour Cream 1 lb. Bacon, Cooked & Crumbled 2 Cups Shredded Sharp Cheddar Cheese 1 Cup Mayonnaise 1/2 T. Pepper In large bowl, combine potatoes and bacon. In another bowl combine remaining ingredients. Add both mixtures and toss to coat. Bake in a greased 4 1/2 qt. baking dish, uncovered at 325 degrees for 45-60 minutes until bubbly. Top each serving with chopped green onions if desired. *If you halve the recipe, only bake for 30-45 minutes at 325 degrees.

Bean Soup: 2 lbs. Dried Navy Beans 4 Quarts Hot Water 1-1/2 lbs. Smoked Ham Hocks 1 Onion, Chopped 2 T. Butter Salt & Pepper, To Taste Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately 3 hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter; add to soup. Before serving, bring to a boil and season with salt and pepper. Serve with a squirt or so of hot sauce.

Alfredo Sauce For Fettuccine Or Seafood Fettuccine: 1/2 Cup Butter 2 Cups Heavy Cream 1 Cup Grated Parmesan Cheese Or Asiago Cheese 1 Clove Of Garlic, Pressed Fresh Ground Black Pepper Fresh Minced Parsley-(Optional) In a saucepan, combine butter and cream. Simmer this for about 10 minutes, until nice and warm. Add the Parmesan and Pressed Garlic. Simmer this for 15 – 20 minutes on low until cheese is melted and flavors have melded. Remove from heat and use on cooked Fettuccine, Vermicelli or in your Favorite Recipe! Garnish with more Parmesan Cheese, Fresh Ground Pepper and Parsley, if using. **You can make Seafood Fettuccine Alfredo with this recipe and it is delicious! Just add scallops and/or shrimp to your sauce when the cheese has melted and continue to cook on low until seafood is done to your liking, when seafood is done, pour this creamy sauce over hot pasta, toss gently until all pasta is coated. Garnish each serving with more Parmesan Cheese, freshly ground pepper and parsley.

Haven't tried it with imitation crab.

Crab Dip: 1/2 Cup Milk 1 Cup Salsa 3-(8-oz.)-Pkgs. Cream Cheese, Cubed 16-ozs. Crabmeat 1 Cup Green Onions, Thinly Sliced 1-(4-oz.)-Can Chopped Green Chiles Assorted Crackers Combine milk and salsa. Transfer to a slow cooker coated with non-stick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes. Serve with assorted crackers.

5 lbs. Yukon Gold Potatoes, Peeled & Cut Into 1-in. Pieces 1 T. Salt, Divided 4 Slices Thick-Cut Bacon 1 Cup Whole Milk 1/2 Cup Sour Cream 1/2 Tsp. Black Pepper 3/4 Cup-(1-1/2 Sticks)-Unsalted Butter Minced Fresh Chives, For Garnish-(Opt.) Add the chopped potatoes to a large pot and cover with cold water. Add 1-1/2 teaspoons of the salt. Set the pot over medium-high heat and bring to a boil. Continue cooking until the potatoes are fork tender, about 15 minutes. While the potatoes cook, add the bacon to a large skillet and set over medium heat. Cook until browned and crisp, flipping a few times so the bacon cooks evenly. Transfer to a paper towel-lined plate to drain excess grease, then chop the bacon into bite-sized pieces. Drain the potatoes in a colander, then return them to the pot. Set the pot over low heat and cook the potatoes for a minute or two, shaking the pot a few times, just until the potatoes are dry. Turn off the heat under the pot then add the bacon, milk, sour cream, pepper, and remaining 1-1/2 teaspoons salt. With a hand mixer, beat the potatoes on medium speed until smooth and fluffy - do not overmix. Cover to keep warm. Add the butter to a large skillet and set over medium heat. The butter will melt then begin to bubble and foam. Continue cooking, whisking frequently, until the butter becomes golden brown and smells nutty-(be patient and watch carefully, it can go from brown to burnt quickly.) Add the browned butter to the potatoes and beat with the mixer again just until incorporated-(you can also stir it in with a spoon, if you'd rather.) Taste and season with additional salt and/or pepper if desired; garnish with chives.

Corn With Cream Cheese & Bacon: 6 Slices Bacon 2 Bunches Green Onions 1 Bag Frozen Corn 1/2 Cup Grated Cheddar Cheese 1/2 Cup Heavy Whipping Cream/Half-And-Half, Or Milk Salt & Pepper, To Taste ***Can Add Green Chiles & Sliced Jalapenos Chop bacon into bite sized pieces and fry until crisp. Remove bacon from pan, but leave drippings. Cook diced green onions in bacon drippings until soft, add corn and cheese to pan. Cook over low heat for about 5 minutes, stirring frequently. Add cream and bacon to pan, stir and cook for about 5 more minutes until hot and bubbly.

Baked Chicken With Stuffing: 1-2/3 Cups Hot Water 1-(6-oz.)-Pkg. Chicken Stove Top Stuffing Mix 4 Boneless, Skinless Chicken Breasts, Cut Into Bite-Size Pieces 1-(10-3/4-oz.)-Can Condensed Cream Of Mushroom Soup 1/3 Cup Sour Cream Preheat oven to 400 degrees. Add hot water to stuffing mix; stir just until moistened. Place chicken in a 13×9-in. baking dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing. Bake for 30 minutes or until chicken is done.

Bacon/Cream Cheese Chicken Wraps: 3 Boneless, Skinless Chicken Breasts 1/2-(8-oz.)-Carton Chive & Onion Cream Cheese 6 Slices Bacon Salt, To Taste Preheat the oven to 400 degrees. Slice each breast in half lengthwise so that each is about 1/2 inch thick. Spread about 3 tablespoons of cream cheese over each chicken breast. Then season with salt. Roll up and wrap with a slice of bacon. If necessary, stick a toothpick through to hold it together. Bake uncovered for 35-40 minutes or until juices run clear. Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.

Broccoli Rice Casserole: 1-(10-oz.)-Pkg. Frozen Chopped Broccoli, Thawed ***Don’t Use Broccoli Cuts Or Broccoli Florets 1 Stick Margarine Or Butter 1 Cup Cooked White Rice 1 Small Jar Cheez Whiz 1 Can Cream Of Mushroom Soup Preheat oven to 350 degrees. Sauté broccoli and margarine. Stir in Cheez Whiz until melted; then add soup and rice. Pour into a casserole dish and bake for 30 minutes.

Can serve these as a meal, but, I prefer them for appetizers. Bacon Chicken: 4 Chicken Breasts, Cut In Thirds-(12 Pieces) Bacon Slices Salt & Pepper, To Taste Garlic Powder, To Taste Chili Powder, To Taste Brown Sugar Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar. Put 2 or 3 T. Olive Oil into an oven proof dish. Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

I know that creamed spinach won't appeal to everyone here, but, I enjoy having it with pecan crusted salmon. I always like to spice up foods so I add a little Cajun Seasoning or anything I have on hand to spice it up a bit. Creamed Spinach: 2-(10-oz. Bags)-Spinach 5 T. Butter, Divided 1/3 Cup Flour 1 Cup Milk Nutmeg-(A Dash Or Two) 1/4 Cup Green Onion Or White Onion 1/2 Cup Grated Parmesan Cheese 1/2 Cup Sour Cream Salt/Pepper Preheat oven to 350 degrees. Slice the green onions-(or dice the white onion)-and grate the Parmesan Cheese. In a small saucepan, melt 4 T. butter over medium heat. Once it begins to bubble, add the flour and stir it until it’s a smooth paste. Add the milk, reduce the heat and cook until it’s smooth and thick. Stir in a little nutmeg, remove from the heat and set the sauce aside for now. In a large skillet, melt the remaining 1 tablespoon butter over medium heat. Add the onions and cook until they soften and just begin to brown. Add the spinach and let it cook down until it’s wilted. You’ll have to add a handful or two at a time so it’ll fit in the pan, but, it will cook down quickly. Drain off any excess water and add the sauce to the spinach. Add the cheese and sour cream. Stir it all together and season to taste with salt and pepper. Pour the mixture into a small casserole dish and bake at 350 degrees for 35 to 40 minutes, or until it’s all bubbly, thickened and lightly browned.

Navy Bean Soup: 2 lbs. Dry Navy Beans Ham Bone, With Some Meat Still On It-(Or Ham Hocks) 2 Yellow Onions 6 Or 7 Celery Ribs 4 Or 5 Carrots 2 Or 3 Cloves Garlic 2 Bay Leaves Salt, To Taste Generous Amount Of Coarse Ground Black Pepper Rinse the beans and put them in a large stock pot, along with the ham. Cover with water and bring to a boil. Cover and let them simmer on very low heat for a couple of hours, until the beans begin to get tender. Don’t stir because it’ll only break up the beans and turn them into mush. Meanwhile, slice celery. Slice the onion into thin rings and crush the garlic cloves. Peel and slice the carrots. Once the beans are beginning to soften, add the vegetables, bay leaves, salt to taste and a generous amount of coarse ground black pepper. Gently stir it all together and let it simmer for another 45 minutes to an hour. Pull the ham off the bone and remove the bone. Let it sit for a few minutes before serving.

http://baconology.or...cipe/appetizers http://bacontoday.com/category/bacon-recipes/

Turkey Wings: 6-8 Turkey Wings And/Or 4 Drumsticks Chopped Garlic-(About 1/4 Cup) Salt-(To Taste) 1 Tsp. Onion Powder 1 Tsp. Cayenne Pepper Olive Oil Mix garlic, salt, onion powder and cayenne pepper. ***Add other dry ingredients, to your liking. Rinse wings/drumsticks, pat dry with paper towels. On back side of wings or drumsticks, make a small slit in the center of the drumette and down the center of the other part of wing. Slide your finger in and gently move meat away from the bone. This will make a pocket for the garlic mixture. With a small spoon, stuff the garlic mixture inside and stuff as much as you can in it. Once finished stuffing, rub all wings/drumsticks with olive oil and remaining garlic mixture, place in large glass (preferred) or metal baking dish. ***Place the wings in the pan so the wingtip underneath. Add about 1/4-1/2 cup water to pan and cover tightly with foil. Keep and eye on it, you may need to add a bit more water during cooking time. *** You should have just enough gravy to pour over wings for serving. ( If you like a thicker gravy, you can add just a bit of cornstarch to the pan drippings and heat through.)

Chicken Gravy: 4 T. Oil From Fried Chicken 4 T. All-Purpose Flour 2 Cups Milk Or Whipping Cream Salt & Pepper, To Taste Put strainer on top of a bowl. Pour the chicken drippings and oil from the skillet into the strainer. The brown bits from frying the chicken will stay in the strainer and the oil will go into the bowl. Put 4 T. oil into the skillet that you fried the chicken in. Over medium heat, sprinkle in 4 T. flour and cook while whisking, until the flour is browned, about 1 minute. Slowly stir in the milk and cook until the gravy thickens, 5-10 minutes. Season with salt and pepper. Serve gravy over mashed potatoes.

I edited the Thanksgiving Recipes to make it easier to make the gravy. When making gravy from a roaster that has vegetables and broth in it on the bottom, I always put a strainer over a bowl and pour the broth and vegetables in the strainer. The vegetables will stay on the top and the broth will go into the bowl. Same goes when I make chicken gravy, if you don't want any drippings in it. The drippings will stay in the strainer and the grease that you fried the chicken in will go into the bowl.

http://www.youtube.com/watch?v=A3txI0goxrI

Pecan Pie: Preheat oven to 350 degrees. 1/3 Cup Butter 1 Cup Brown Sugar 1 Cup Light Karo Syrup 1/3 Tsp. Salt 1 Tsp. Vanilla 3 Eggs, Beaten 2 Cups Pecans 1-(9-in.)-Pie Shell, Unbaked Preheat oven to 350 degrees. In saucepan, gently melt butter, but, DO NOT brown. Mix in brown sugar, syrup, salt and vanilla; stir until sugar dissolves. Remove from heat and stir in beaten eggs; Mix well. Stir in nuts. Pour into unbaked pie shell and bake for 1 hour. After 1 hour, insert knife in center, if it comes out clean remove from oven, if it appears a bit wet, put back into oven and cook 10 minutes longer. Remove from oven and let cool to room temperature.