Roxy15

Crockpot Pork Tenderloin: 2-(1-lb. Each)-Pork Tenderloins Salt & Pepper 1 Clove Garlic, Minced 4 T. Stone Ground Mustard 2 T. Honey 2 T. Brown Sugar 1 T. Cider Vinegar 1 T. Pure Maple Syrup 1 T. Cornstarch 1 T. Cold Water Trim tenderloins and pat dry and moisture from them with paper towel. Lightly season with salt and pepper. Place in Crockpot. Cover Crockpot and cook on low for 7-8 hours. Remove tenderloins and cover with foil to keep warm. Pour juices left in the Crockpot-(discarding any fatty parts)-into a saucepan and bring to a boil over medium heat. Simmer 8-10 minutes, stirring often. Combine cornstarch and water in a small bowl. Whisk in juices and cook 1-2 minutes longer, stirring until thickened. Spoon over tenderloins; cut and serve.

Grilled Bacon Ranch Potatoes: 10 Baby Red Potatoes, Thinly Sliced 2 Slices Bacon, Cooked & Crumbled 1 Packet Hidden Valley Ranch Dressing Salt & Pepper 3 T. Margarine Sour Cream, For Garnish Spray 3 sheets of aluminum foil with cooking spray. Evenly distribute the potatoes and bacon between them. Sprinkle each with even amounts of the dry Hidden Valley Ranch Dressing-(using the whole packet); add salt and pepper. Add a tablespoon of margarine to each and wrap up tightly. Grill 25-30 minutes or until potatoes are tender. Let set 10 minutes-(still wrapped)-after removing from grill. Serve with sour cream.

Football is going to be starting soon:) I like to have appetizers and dips made up in advance and something already put together in the crockpot or to put in the oven. Hope you all like this recipe. Crockpot Pork Chops: 4-6 Deli Thick-Cut Pork Chops ***Bone-In Or Out Or Tenderloins 1-(10.5-oz.)-Can Cream Of Chicken Soup 1 Pkg. Dry Hidden Valley Ranch Dressing Mix 4 Cloves Garlic, Minced 1/2 Cup Chicken Broth Pepper, To Taste Combine chicken soup, Hidden Valley Ranch Dressing Mix, garlic and chicken broth in a bowl; set aside. Sprinkle pork chops with desired amount of pepper; place in Crockpot. Pour soup mixture over the top. Cover Crockpot and cook on low for 6-7 hours.

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4 Eggs 1-2/3 Cups Granulated Sugar 1 Cup Vegetable Oil 1-(15-oz.)-Can Pumpkin 2 Cups All-Purpose Flour 2 Tsp. Baking Powder 2 Tsp. Ground Cinnamon 1 Tsp. Salt 1 Tsp. Baking Soda Cream Cheese Frosting: 1-(8-oz.)-Pkg. Softened Cream Cheese 1/2 Cup Butter Or Margarine, Softened 2 Cups Sifted Confectioner’s Sugar 1 Tsp. Vanilla Extract Preheat the oven to 350 degrees. Using medium speed in a mixer, beat the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl mix together flour, baking powder, cinnamon, salt and baking soda. Add to the pumpkin mixture and mix at low speed until combined and batter is smooth. Pour batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting. Cut into bars. Cream Cheese Icing: Beat together cream cheese and butter in mixer until smooth. Add sugar and mix on low until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars separately. ***Or frost the whole top, whichever you prefer.

That is nice that he is going to help him:) I was just surprised that someone famous would take the time to help a student. He has a good heart to do that:)

http://journalstar.c...2d9647982f.html...why would a student need a mentor? Anyone know?

Grilled Honey-Ginger Corn: 1/3 Cup Butter, Softened 1 T. Minced Chives 1 T. Honey 1/4-1/2 Tsp. Ground Ginger 1/2 Tsp. Cayenne Pepper 4 Ears Sweet Corn In a small bowl, combine first 5 ingredients; spread over corn. Place each ear of corn on a piece of heavy duty foil and seal up. Grill, covered, over medium heat for 15-20 minutes or until tender, turn every 5 minutes.

MARINARA SAUCE 2 T. Olive Or Salad Oil 2 Garlic Cloves; Pressed 1 Onion (Tennis Ball Size, Chopped Fine) 28 oz. Can Crushed Tomatoes 1 Can Tomato Paste (5.5 oz.) 1 Can Hunt's Tomato Sauce (14 oz.) 1 T. Sugar 2 Tsp. Sweet Basil 1/2 Tsp Salt 1/2 Tsp. Black Pepper In a 2 quart saucepan over medium heat, in oil, cook garlic & onion until tender, about 5 minutes. Be careful not to burn, or sauce will be bitter). Stir in mashed tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 - 30 minutes or until thickened, stirring occasionally. (This recipe can be doubled). Be careful not to burn! (Any left over sauce may be frozen for use later.) *This sauce is great for pizza, lasagna, manicotti, or any kind of pasta dish, such as spaghetti, rigati, rigatoni etc. It can also be used as a pizza sauce. ( If using as a pizza sauce, prepare as directed, but add to the recipe 1 Tsp. of Italian Seasoning).

BEEF STROGANOFF: 1 pound Sirloin Steak (boneless, ¾ inch thick) 1 cup Sour Cream (You can use no-fat sour cream too) 2 TBSP Flour ½ cup Water 1 pkg. Beef Bouillon ¼ tsp Pepper 2 TBSP Butter 1 can Mushroom (stems & pieces) ¾ cup Onion (chopped fine) 2 Garlic Cloves (minced) 13 oz Medium Egg Noodles, cooked as directed on the package Place the steak in freezer to firm. Cut across grain into 2”x ½” strips. Mix sour cream and flour in a small bowl, stir in water, bouillon and pepper; set aside. Melt butter in a large skillet on medium heat. Add steak, onion and garlic and cook until steak is no longer pink...stir in mushrooms and cook until onion is tender. Add the sour cream mixture and cook on medium/low heat until it thickens...about 10 minutes...Pour over cooked egg noodles

Northern Beans: 2-(14.5-oz.) Cans Hunt's Diced Tomatoes With Basil, Garlic & Oregano ***Or Your Favorite Hunt’s Diced Tomatoes 3 Cloves Garlic 1 White Onion, Chopped 1 Pkg. Black Peppered Bacon 2 Green Bell Peppers, Chopped 1 Pkg. Northern Beans 1 Can Corn, Drained Baby Red Potatoes Or Russet Potatoes, Cut In Half, Leave Skins On Russet Potatoes ***If Using Baby Red Potatoes, Don't Cut In Half Hot Sauce, To Taste Cover Northern Beans with cold water in bowl; refrigerate overnight, uncovered. When ready to make; drain water off peas; put in Dutch Oven. Add all above ingredients; stir. Put on stove; boil. Once it starts to boil, turn down to low heat-(setting 2)-for 3-4 hours.

Black-Eyed Peas: 2-(14.5-oz.) Cans Hunt's Diced Tomatoes With Basil, Garlic & Oregano ***Or Your Favorite Hunt’s Diced Tomatoes 3 Cloves Garlic 1 White Onion, Chopped 1 Pkg. Black Peppered Bacon 2 Green Bell Peppers, Chopped 1 Pkg. Black-Eyed Peas 1 Can Corn, Drained Baby Red Potatoes Or Russet Potatoes, Cut In Half, Leave Skins On Russet Potatoes ***If Using Baby Red Potatoes, Don't Cut In Half Cover black-eyed peas with cold water in bowl; refrigerate overnight, uncovered. When ready to make; drain water off peas; put in Dutch Oven. Add all above ingredients; stir. Put on stove; boil. Once it starts to boil, turn down to low heat-(setting 2) for 3-4 hours.

Potato Bacon Casserole: 4 Cups Frozen Shredded Hashbrown Potatoes 1/2 Cup Finely Chopped Onion 1 lb. Bacon, Cooked & Crumbled 1 Cup-(4-oz.s)-Shredded Cheddar Cheese 1-(12-oz.)-Can Evaporated Milk 1 Large Egg, Lightly Beaten 1-1/2 Tsp. Seasoned Salt Preheat oven to 350 degrees. Grease 8-inch-square baking dish. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and Seasoned Salt in small bowl. Pour evenly over potato mixture; cover. Bake for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving

Cook it in a large pan or Dutch Oven on low setting-(on stove).. I stir it once every so often as it cooks...keep an eye out on it.

Creole Butter Beans With Smoked Sausage: 1 lb. Dried Large Lima Beans 1/2 Stick Butter 1 Large Onion, Finely Chopped 1 T. Fresh Garlic, Minced 1 Fresh Tomato, Diced 1 T. Sugar 1 Can Rotel Tomatoes 1 lb. Hillshire Farms Sausage Or Sausage Of Choice/ Can Use Ham Hocks ***Use 2 lbs. If You Want More Sausage Salt & Pepper, To Taste 2 Cups Cooked Rice Soak beans in enough water to cover, overnight; drain and rinse. Melt butter and add onion and garlic; sauté for 10 minutes. Add fresh tomato and sugar; sauté for 5 minutes. Add Rotel Tomatoes, lima beans, sausage and enough water to cover beans by one inch. Cook 2 hours or until tender; add salt and pepper. Serve over rice.

Peanut Butter Rice Krispie Bars: 1 Cup Sugar 1 Cup Light Corn Syrup 1 Cup Peanut Butter 6 Cups Rice Krispies 1 Cup-(6-ozs.)-Chocolate Morsels 1 Cup-(6-ozs.)-Butterscotch Morsels Combine sugar and light corn syrup in 3-qt. saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies; stir until well blended. Press mixture into buttered 13x9-in. pan. Melt chocolate and butterscotch morsels together over very low heat or over hot, but not boiling water, stirring until well-blended. Remove from heat and spread evenly over rice mixture; cool until firm. Cut into bars.

Bacon-Wrapped Guacamole Poppers: 10 Large Jalapeno Peppers, Stemmed & Seeded 4-oz. Cream Cheese, Softened 1 Avocado Juice Of Half A Lime 1/4 Tsp. Ground Cumin 1/4 Tsp. Kosher Salt 10 Slices Bacon, Sliced In Halves Preheat the oven to 425 degrees. Slice the peppers in half lengthwise. Mash together the cream cheese, avocado, lime juice, cumin, and salt until well combined, then spoon mixture into the jalapeño halves. Tightly wrap one half-slice of bacon around each pepper. Arrange peppers on a coated baking sheet and bake for about 15-20 minutes, until the bacon is cooked and crisp and the filling is bubbling. Transfer the peppers to a plate lined with paper towels before placing them on a serving dish to remove any excess grease. Serve immediately.

Thank you so much for telling me who it is and the link for her other videos:) Now that I finally know who it is, would like to buy her cds.

She is good...I don't know who is singing it.

Crock Pot BBQ Chicken 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-(Opt.) Pour Sweet Baby Rays BBQ Sauce 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.)- into a 4 quart Crockpot. Pour the sauce over the top. Cover and cook on low for 7 hours or on high for 3-1/2-4 hours. 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, allowing the chicken to get well coated. Serve on hamburger buns with a slice of Provolone or Swiss Cheese.

***You Can Use Crawfish Or Shrimp 8-oz. Crawfish Tail Meat, Thawed/Or Deli Fresh Shrimp 1-1/2 Cups Rice, Uncooked 1 Onion, Minced 1/2 Green Pepper, Chopped 1-2 Jalapenos, Minced 1 Can Tomato Soup Or Tomato Puree 2 Tsp. Cooking Oil 2 Tsp. Worcestershire Sauce 1 Tsp. Tabasco Sauce 1-(8-oz.)-Can Diced Roasted Tomatoes Sauté onion, green pepper and jalapenos in oil until softened. Add Tomato Soup, Worcestershire Sauce, Tabasco & Tomatoes. Let simmer to thicken slightly. Add the crawfish or shrimp to heat. In the meantime, make your favorite rice. Serve over rice or blackened catfish.

Clam Chowder: 1 lb. Chopped Clam Meat 2 Cups Diced Potatoes 4 T. Butter 1 Cup Chopped Onions 1 Cup Chopped Celery 4 Cups Cream Or Milk Salt & Pepper, To Taste Cook potatoes, onions, and celery in butter until tender. Add cream or milk and clams. heat and simmer; do not boil. ***Can thicken with a bit of instant mashed potatoes-(opt.) ***Put a splash of cream cherry drizzled over the top of individual bowls-(opt.)

Beef Tips: 1 lb. Stew Meat Or Chuck Roast, Cut Up Flour Salt & Pepper Garlic Powder-(Or Any Other Spices You Like) 1 Can Cream Of Onion Soup 1 Can French Onion Soup 2/3 Cup Merlot Or Any Red Wine Fresh Mushrooms Dredge meat in flour, salt, pepper and garlic powder. Brown in Dutch Oven. Mix cans of soup and wine together and pour over meat. Add mushrooms and mix all together. Put in 300 degree oven for 2 hours; don’t peek. Serve over noodles.

Deep-Fried Chicken Wings: 5 lbs. Chicken Wings-(Drum & Wing Separated) 1 Cup Frank’s Hot Sauce Or Your Favorite Hot Sauce 2/3 Cup Butter 1 Gallon Peanut Oil Separate wings and drums from each other (scissors seem to do the trick well). In a large pot, heat Peanut Oil over medium-high heat, when placing the wings you want the oil to just sizzle, not pop everywhere. In a saucepan, melt butter and hot sauce and let simmer while wings are cooking. Once oil is heated, carefully place wings into Peanut Oil and fry until golden brown; when the wings are done, they will start to float. Remove the wings and place in a bowl with paper towels to absorb the excess oil. After all wings are done, place in a bowl, pour sauce over top, and shake to coat all wings.

Loaded Baked Potato Dip: 1-(16-oz.)-Container Sour Cream 16 Slices Bacon, Cooked & Crumbled 1-(8-oz.)-Pkg. Sharp Cheddar Cheese, Shredded 1/3 Cup Thinly Sliced Scallions In a medium mixing bowl, combine all ingredients; stir until well blended. Cover and refrigerate for at least one hour before serving. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve cold with potato chips or pretzels.