Roxy15

Green Bean Casserole: 1-(28-oz.)-Can Condensed Cream Of Mushroom Soup 1 Cup Milk 2 Tsp. Soy Sauce-(Opt.) 1/8 Tsp. Pepper 2-(16-oz.)-Pkgs. Frozen Cut Green Beans, Cooked & Drained 1-(8-oz.)-Can Durkee French-Fried Onions In 13x9-in. baking dish, combine soup, milk, soy sauce and pepper. Stir in green beans and 1/2 of French-Fried Onions. Bake at 350 degrees for 25 minutes or until hot. Top with remaining onions.

I always add soy sauce to it, I like it better that way. Green Bean Casserole: 1-(10-3/4-oz.)-Can Condensed Cream Of Mushroom Soup 1/4 Cup Milk 1/8 Tsp. Black Pepper 2-(14-1/2-oz.)-Cans Cut Green Beans, Drained Couple Dashes Of Soy Sauce-(Opt.) 1-1/3 Cups French-Fried Onions-(French’s) Combine soup, milk, pepper and soy sauce in a 1-1/2-qt. baking dish; stir until blended. Stir in green beans and 2/3 Cup French-Fried Onions Bake at 350 degrees for 30 minutes or until hot; stir. Sprinkle with remaining 2/3 cup French-Fried Onions. Bake 5 more minutes or until onions are golden.

I am thinking of making this for Thanksgiving. Broccoli With Cheese Sauce: 2 Cups Broccoli, Fresh Or Frozen Salt 5 T. Butter 2 T. Flour Salt & Pepper, To Taste Cayenne Pepper, To Taste-(Recipe, Doesn't Include This, But, I May Add Some) 1 Cup Milk 1 Cup Cheddar Cheese, Shredded Place broccoli in boiling water and add salt; cook until tender. For Cheese Sauce: In separate saucepan, melt butter over low heat. Gradually stir in flour until smooth. While stirring constantly, add milk slowly. Stir until smooth. Add salt, pepper, cayenne pepper and cheese, stirring until cheese is melted. Don't overcook. Serve broccoli with cheese sauce on top.

I have baked a lot of turkeys in my day:) but, last years turkey was the best ever:) Turkey Recipe Below. For The Creole Seasoning...I may try a Creole Seasoning from a market we go to that has fantastic meat, etc. The Christopher Ranch Garlic In A Jar Is A Must:) It Makes It Really Good! I Eyeball Amounts For Gravy..Dressing..But You Can't Go Wrong With Amount Of Ingredients I listed. Thanksgiving Recipes: Prep Work: Peel 2 Stockings Of Garlic; Separate Garlic Cloves In Food Processor, Mince Garlic Cloves-(To Taste For Stuffing) Garlic Cloves, Not Chopped, For Turkey Broth-(To Taste) Slice Some White Onions, For Turkey Broth-(To Taste) You Will Need White Onions, Cut In Wedges, For Turkey Cavity Using A Food Processor, Chop 2 Cups White Onions, For Stuffing-(Eyeball It) Baby Carrots-(For Turkey Broth/Turkey Cavity Cut Ends Of Celery Sticks Cut Some Celery-(Small Enough To Put In Turkey Cavity) Cut More Celery In Half-(To Taste)-For Turkey Broth 1-1/2 Cups-2 Cups, Sliced Celery-For Sausage Cornbread Dressing Put Separated Garlic Cloves-(That Aren’t Chopped)-Chopped Garlic Cloves, Sliced Onions & Chopped Onions, In Separate Covered Containers; Refrigerate Put Baby Carrots & Celery In Colander; Rinse Them Off In Cold Water. Refrigerate Carrots & Celery In Food Saver Bag. Sausage Cornbread Dressing: 1 lb. Farmer John’s Hot Sausage 1 Pkg. Sliced Fresh Mushrooms Minced Garlic That Was Minced In Food Processor-(To Taste) 1/2 Cup Blue Bonnet Margarine 2 Cups Chopped Onions 1-1/2-2 Cups Sliced Celery 1 T. Poultry Seasoning Salt Or Garlic Salt & Pepper, To Taste 2 Cups Chicken Broth 1 Box Marie Callender’s Cornbread Dressing In A Large Skillet-(Over Medium-Heat)-Cook The Sausage, Breaking Up & Stirring Frequently Until The Sausage Is No Longer Pink. Put Sausage On A Paper Towel-Lined Plate, To Drain. Put Sliced Mushrooms In Colander; Rinse Under Cold Water. Clean Skillet That The Sausage Was Fried In Or Use Another Skillet. In Skillet, Melt 1/2 Cup Blue Bonnet Margarine Over Medium-Low Heat. Add 2 Cups Chopped Onions, Chopped Garlic, Sliced Celery & Sliced Fresh Mushrooms. Sauté For 7 Minutes; Stir Frequently. Spray A Large Baking Pan With Butter Non-Stick Spray. In A Large Mixing Bowl, Put Marie Callender’s Cornbread Dressing. Pour Hot Chicken Broth Over Dressing; Stir. Add The Sautéed Vegetables-(With The Butter From Skillet)-Stir. ***If Dressing Looks Too Dry, Add Some More Heated Chicken Broth Add Salt & Pepper, To Taste; Stir Put Dressing In Large Glass Baking Dish; Pat Down To Cover Baking Dish. Cover Baking Dish; Refrigerate Until Needed To Bake. ***You Will Bake The Dressing While The Turkey Is Resting ***When Ready To Bake Dressing-Bake At 350 Degrees For 25 Minutes. ***Cover Dressing With Aluminum Foil, If The Top Begins To Get Too Brown While Baking. Turkey: Farmers Fresh Turkey Or Butterball Turkey ***You Want A Turkey With A Pop-Out Thermometer Soft Blue Margarine In A Tub 1 Jar-Christopher Ranch Garlic In A Jar 1-(7-oz.) Container Tony Chachere’s Creole Seasoning Or Zatarain’s Creole Seasoning/Or Creole Seasoning From Our Favorite Market ***Use How Much Or Little As You Want Of The Seasoning Seasoned Salt/Pepper 1-(32-oz.) Can Swanson’s Chicken Broth Preheat Oven To 325 Degrees. Cut Blue Bonnet Margarine In Slices. ***DON’T BE SKIMPY! Refrigerate Butter Slices. Take Giblets & Neck Pkg. Out Of Turkey Cavity. Thoroughly Wash Turkey Cavity & The Whole Turkey In Cold Water; Pat Turkey Dry With A Paper Towel. Push Turkey Skin Up By Cavity & Put Butter Slices Under The Skin & Way Back & In Front Of Turkey. ***Use Plenty Of Butter Slices! Push Butter Slices Down Using Your Hands To Cover Turkey Well. Spread Softened Blue Bonnet Margarine In A Tub All Over Turkey. ***Don’t Be Skimpy! Sprinkle Turkey Inside & Out With Creole Seasoning/Seasoned Salt & Pepper. Put Carrots & Celery Into Turkey Cavity. Sprinkle Turkey Cavity With Creole Seasoning & Add Onions, Carrot & Celery Sticks. Spread 1 Jar-CHRISTOPHER RANCH GARILC IN A JAR ALL OVER THE TURKEY-TOP BOTTOM & SIDES Sprinkle Creole Seasoning & Pepper All Over The Turkey. In Bottom Of Roasting Pan, Put Carrots, Celery Sticks, Separated Garlic Cloves & Sliced White Onions. Pour 1-(32-oz.) Can Swanson’s Chicken Broth Over Vegetables. Put Turkey On A Rack In Roasting Pan; Breast Side Up. Bake Turkey According To Pkg. Directions; Thermometer Will Pop Out. ***After The First Hour Of Roasting, Baste Turkey Every 1/2 Hour Or So With Broth From Bottom Of Roasting Pan. ***Put Lid On Roaster- If The Turkey Gets Too Brown Before It Is Done! When The Turkey Is Finished Roasting, Put Roaster Lid On-(If It Isn’t On) & Let The Turkey Rest For 20-30 Minutes Before Carving. Bake Sausage Cornbread Dressing While The Turkey Is Resting While The Turkey Is Resting: Bake The Sausage Cornbread Dressing. When Ready To Make The Turkey Gravy: Put A Strainer Over A Bowl & Pour The Vegetables & Broth Into The Strainer. The Vegetables Will Stay In The Strainer & The Broth Will Go Into The Bowl. Pour The Pan Juices From The Turkey Into A Gravy Degreaser. Discard Fat & Reserve Turkey Broth To Make Turkey Gravy. Pour The Pan Juices From The Turkey Into A Gravy Degreaser. Discard Fat & Reserve Turkey Broth To Make Turkey Gravy. Turkey Gravy: 4 Cups Degreased Turkey Broth 1/3 Cup Heavy Cream Salt & Pepper, To Taste Making The Roux: 1/2 Cup Blue Bonnet Margarine, Cut In Slices In Medium-Size Heavy Saucepan, Melt Margarine On Low To Medium Low; Until It Is Foamy. Add 1/2 Cup All-Purpose Flour; Whisk Until Well Blended. Keep Whisking & Cook Over Very Low Heat Until It Smells Like A Pie Baking In The Oven-(6-12 Minutes)-That Means The Flour Is Cooked & The Gravy Will Not End Up Having A “Pasty” Flavor. Start By Whisking In About 1 Cup Turkey Broth. ***4 Cups Will Eventually Be Added Keep Whisking Until The Stock Is Absorbed. Now Add A Little Bit More Stock; Whisking Until The Stock Is Again Absorbed. Pour In The Remaining Stock; Keep Whisking! The Stove Should Still Be Set On Low Heat As You Continue To Cook The Gravy. At About 12 Minutes, Add 1/3 Cup Heavy Cream/Whipping Cream/Or Half-And-Half; Whisk. Mashed Potatoes: Russet Potatoes; Peeled & Boiled; Drained ***Use How Many Potatoes You Need Whipping Cream-(To Taste-To Get The Consistency You Want) Butter-(To Taste) Salt & Pepper-(To Taste) Put Potatoes, Whipping Cream, Butter, Salt & Pepper In Mixing Bowl; Mix Until Desired Consistency.

Chicken Casserole: 1-1/2 lb. Chicken Cooked & Cut Up ***Can Use 1 Shredded Rotisserie Chicken 8-oz. Sour Cream 1 Can Cream Of Chicken Soup 1 Can Cream Of Celery Soup 1 Box Stove Top Cornbread Stuffing 1 Cup Chicken Broth 1/2 Stick Melted Butter Preheat oven to 350 degrees. In 9x13-in. baking dish, lay chicken in the bottom of the dish. In separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken. Sprinkle the uncooked stuffing over the soup mixture. ***Note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet). Mix together the broth and the melted butter and pour evenly over all. Bake at 350 degrees for 30 minutes.

Chicken Enchiladas: 8 Flour Tortillas-(Soft Taco Size) 2 Cups Cooked, Shredded Chicken ***Can Use Rotisserie Chicken, Shredded-(To Taste) 2 Cups Shredded Monterey Jack Cheese Or Mexican Blend Cheese ***Use Your Favorite Cheese 3 T. Butter 1 T. Flour 2 Cups Chicken Broth 1 Cup Sour Cream 1-(4-oz.)-Can Diced Green Chiles Preheat oven to 350 degrees. Spray a 9x13-in. pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken, Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Nebraska: 38 NW: 24 Rush: 250 Pass: 150

Pecan Chicken: 4 Boneless Chicken Breasts 1/4 Tsp. Pepper 1/4 Tsp. Salt 3 T. Butter 1-1/2 Cups Whipping Cream 2 T. Orange Marmalade 1 T. Dijon Mustard 3/4 Cup Chopped Toasted Pecans Pound chicken thin between wax paper. Season with salt and pepper. In a large skillet, melt butter. Cook chicken over medium-high heat for 3-4 minutes per side. Remove chicken from skillet. Reduce heat to medium, add whipping cream, orange marmalade, and mustard; stir well. Add chicken, sprinkle with pecans, and cook 8 minutes or until sauce thickens. Serve over rice.

The Dude...why should I give out excuses? I am a big Cardinals fan and they had chances to win but it didn't happen. I can't imagine anyone not like liking sports. Sports has always been a part of my life, but, to each its own. I am not a big fan of basketball, but, baseball and football games I love.

I sure will miss watching baseball. I love watching football games, and baseball games:)

Cardinals got to the world series without Pujols:) They should be proud:) Go Cards:) Hope you make it the world series next year:) Redsox outplayed them...they are a great team.

Loaded Potato Quiche: ***You can make this the night before you want to bake it and store it in the refrigerator until you are ready to bake it. 1-(9-in.)-Deep Dish Pie Crust 1 Cup Frozen Diced Potatoes, Thawed 1/4 Cup Cooked, Chopped Bacon 1 Cup Shredded Cheddar Cheese 1 Green Onion, Sliced 3 Eggs 1/2 Cup Milk 1/2 Cup Sour Cream Preheat oven to 375 degrees. Place potatoes and bacon in bottom of pie crust. Top with cheese. Whisk together eggs, milk, and sour cream. Pour over bacon and cheese. Top with green onions. Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.

Dinner Rolls: 1 Cup Plus 2 T. Warm Water 1/3 Cup Oil 2 T. Yeast 1/4 Cup Sugar 1/2 Tsp. Salt 1 Egg 3-1/2 Cups Bread Flour Or All-Purpose Flour Preheat oven to 400 degrees. In the bowl of a stand mixer fitted with a dough hook, combine water, oil, yeast and sugar. Stir to combine and let rest for 15 minutes. At medium speed, add salt, egg and flour. Knead with dough hook until flour is thoroughly mixed in and the dough is soft and smooth-(approximately 2-3 minutes.) Divide dough into 12 balls and place in a lightly greased 9x13-in. pan. Let rest for 10 minutes. Bake 10-15 minutes until golden brown.

Crockpot Roast: 3 lb. Chuck Roast ***Can Use Blade Roast, Etc. 1 Packet Hidden Valley Ranch Dressing Mix 1 Packet Au Jus Mix 6 Pepperoncini Peppers 1 Stick Butter In a 6-quart slow cooker, add all ingredients and cook on low for 8-10 hours.

Baked Ham With Brown Sugar Honey Glaze: 18-20 lb. Smoked Ham, Water Added, Ham Hock Removed 1-(16-oz.)-Box Light Brown Sugar 1 Cup-(8-oz.)-Jar Clover Honey Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time- (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point-(not into fat or touching the bone.-(It should register 160 degrees F.) Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

Shrimp Boil: Quarter Of 8-oz. Bottle Concentrated Louisiana-Style Shrimp & Zatarain's Liquid Crab Boil Seasoning 3 lbs. Medium Red Potatoes 1-1/2 Medium Sweet Onions, Such As Vidalia, Peeled 1-1/4 lbs. Cured, Smoked Pork Sausage Links, Cut Into 3-in. Pieces Four 8-in. Ears Corn, Shucked & Cut In Half 1-1/2 lbs. Raw Medium Shrimp, Peel On Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil. Add the seasoning and potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes. Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Remove with a slotted spoon or drain in a large colander and serve on a large platter.

Peanut Butter Pretzel Truffles: ***Makes About 18 Truffles. 1-1/2 Cups Pretzel Pieces 1/2 Cup Creamy Peanut Butter 1 T. Butter, Softened 3 T. Icing Sugar 1 Cup Milk Or Semi-Sweet Chocolate Chips 1 T. Vegetable Shortening 1/4 Cup Peanut Butter Chips, Melted ***Read Note On Bottom Put the pretzel pieces into a resealable plastic bag and crush into very small bits; a rolling pin works great for this. In a small bowl, combine the peanut butter, butter and brown sugar. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the icing sugar and mix until completely combined. Line a small baking sheet with Plastic Warp. Using a small cookie scoop, or about 1 T. peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the Plastic Wrap lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 1 hour. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30 second increments, stirring after each, until completely melted and smooth. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the plastic wrap lined sheet. Repeat with all of the peanut butter-pretzel balls. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter chips and crushed pretzels, if desired. Store in an airtight container in the refrigerator. ***Note: Technique For Dipping: Dip a toothpick in a bit of melted chocolate and then stick it in a trubble. Re[eat this until all of the Truffles have toothpick in them. Chill them in the refrigerator for several hours. When they are good and cold, you can dip them in the melted chocolate using the toothpicks as a handle. Gently shake off excess chocolate. You have to work fairly quickly though because the toothpick will become loose as the truffle warms up. After they are all dipped, gently wiggle the toothpick and it will come out of the truffle. Chill truffles until chocolate is set. Drizzle with the melted peanut butter chips and/or crushed pretzel bites. The drizzle and bits will cover the little hoe left by the toothpick.

Bacon Brittle: 6 Slices Bacon, Cooked & Finely Diced 1 Cup Sugar 1/4 Cup Butter 3 T. Light Corn Syrup 1/4 Tsp. Baking Soda Coarse Sea Salt, For Sprinkling Spray a cookie sheet with cooking spray or butter, very well; set aside. In a medium, heavy bottomed saucepan, combine sugar, water, butter and corn syrup. Bring to a boil over moderate heat. Stir occasionally until the mixture reaches 300 on a candy thermometer-(about 10-15 minutes.) Remove pan from heat and stir in the baking soda; then mix in the bacon bits. Immediately pour onto prepared cookie sheet and quickly spread out into a thin, even layer. Sprinkle with the coarse sea salt.

I haven't made this. I was looking for new recipe to try and found this and it looked good to me so I posted it here in case someone would like to make it I sure hope it turns out for you and that you like it. Let me know please if you liked it. Can you post your recipe for homemade runzas when you have time please?

Hamburger Cabbage Casserole: ***This can be made ahead and refrigerated before baking. Just let sit a room temperature while preheating the oven. 1 lb. Ground Beef 1 Large Onion, Chopped 3 Garlic Cloves, Minced Salt & Pepper, To Taste 1-(5.5-oz.)-Can Tomato Paste 1-(10-oz.)-Can Tomato Soup 2 Cups Bottled Water 1/2 Cup Uncooked White Rice 4-6 Cups Shredded Cabbage Sour Cream-(Opt.) Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray. Brown ground beef with the onions. Add garlic, salt and pepper, tomato paste, tomato soup and water. Bring to a boil and stir in rice. Simmer for about 20 minutes over low heat. Place half of shredded cabbage in a greased casserole dish; cover with half of the beef mixture; repeat layers. Cover and bake in a 350 degree oven for 1 hour. Serve with sour cream, if using. .

Send these Dogturds back to Disney Land !! Congrats to Our NL Champs STL Cardinals !!!! Mickey Mouse Tea

Macaroni & Cheese: Boil 2 cups of elbow macaroni until done; drain. In a sauce pan, heat one can of low sodium cream of mushroom soup, do not add water to it. Mix in 6 to 8 ounces of Velveeta Cheese and about a cup of Cheddar Cheese; cut up the cheese so it melts better, you want a thick sauce. When the cheese is melted, add about 3/4 cup of sour cream. Mix sauce and macaroni; transfer to a 9x9-in. baking dish that has been sprayed with Pam. Add bread crumbs if you wish. Bake at 350 degrees until done and the top is nice and brown.

I love the Cardinals as much as I love Nebraska football:) Go Cards:)

This is easy to make and I think it is good. Hamburger Steaks: 1-1/2 lbs. Hamburger 3/4 Cup Diced Onions 1/2 Cup Diced Green Peppers 3/4 Cup Breadcrumbs 1 Beaten Egg Salt & Pepper, To Taste Mix all the ingredients together; from into hamburger steaks. Put in baking dish that's been sprayed by Pam. Pour 2 cans cream of mushroom soup on top. Bake at 350 degrees for 30 minutes; can add cheese on top the last 5 minutes.

My mom used to make this when she was alive. She was a great cook:) She got this recipe from a friend who owns a restaurant in a small town where I grew up in. I like that you can make his ahead of time and just stick it in the oven when you need it for dinner; saves time:) The next time I make this, I may add a pkg. of Amazing Taste Hamburger Seasoning to it. Mom's Meatballs: 1-1/2 lbs. Ground Beef 1 Cup Milk Onion, Chopped-(To Taste) 3/4 Cup Quick Oatmeal Salt-(Or Garlic Salt)-& Pepper, To Taste Mix all ingredients together in a large bowl. Form into balls by using your hands or an ice cream scoop. Place meatballs in 9x13-in. baking dish, that has been sprayed with Pam. Cover with sauce. ***Double Sauce Ingredients If You Need To So It Covers The Meatballs. Sauce: 1 Cup Ketchup 1 T. Worcestershire Sauce 3 T. Brown Sugar 1/2 Cup Bottled Water Mix all sauce ingredients and pour over meatballs. Bake at 350 degrees for 1-1/2-2 hours or until done.