Roxy15

I hope that all of you have a nice and fun memorial day weekend. Please stay safe and don't drink and drive.

Buffalo Chicken Dip: 1-(8-oz.)-Pkg. Cream Cheese 2 Cups Store-Bought Rotisserie Chicken, Shredded 1/2 Cup Texas Pete’s Or Frank’s Buffalo Wing Sauce 2 T. Butter, Melted 1/2 Cup Bleu Cheese Dressing 1/2 Cup Shredded Mozzarella Cheese Preheat oven to 300 degrees. Cover the bottom of an 8x8-in. dish or pie plate with cream cheese. In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese filled dish or pie plate. Top with just enough Bleu Cheese Dressing and Shredded Mozzarella Cheese to cover the meat-(adding too much cheese will cause a thick skin to form that will making eating the dip difficult once the cheese cools.) Heat the dip in the oven for 20 minutes. Serve with “Scoops” Tortilla Chips/Doritos/Your Favorite Chips.

Thank you:) Hope you have a great weekend too:)

Ham Casserole: 2 Cups Cooked Macaroni 2 Cans Cream Of Mushroom Soup 1 Cup Milk 2-1/2 Cups Cooked & Cubed Ham Buttered Bread Crumbs-Enough To Cover Paprika Mix all ingredients together, thoroughly. Spray casserole dish with Pam. Cover with buttered bread crumbs; sprinkle with paprika. Bake at 350 degrees for 1 hour. Zucchini Casserole: 2 lbs. Zucchini, Diced 1/2 Cup Cracker Crumbs 1/2 lb. Sausage 1/4 Cup Chopped Onion 2 Beaten Eggs 1/4 Tsp. Thyme 1/2 Tsp. Salt 1/2 Cup Grated Cheddar Cheese Cook zucchini for 10 minutes; drain. Brown sausage and onions; drain off fat. Combine all ingredients and place in casserole; cover with cheese. Bake 30-45 minutes in 350 degree oven. Sausage Casserole: 2 lbs. Pork Sausage 2 Cups Milk 2 Cups Egg Noodles Or Macaroni 1 Cup Sliced Celery Onions, Chopped-(To Taste) 1/4 Cup Chopped Green Pepper 1 Small Jar Pimentos 2 Cans Cream Of Chicken Soup 1 Envelope Dry Onion Soup Mix Sliced Fresh Mushrooms, To Taste-(Opt.) Fry sausage; drain. Spray 9x13-in. baking pan with Pam. Cook macaroni according to pkg. directions. Mix sausage and macaroni together with the remaining ingredients. Bake for 40 minutes at 350 degrees. Ham Casserole: 2-1/2 Cups Cooked Picnic Ham 2 Cans Cream Of Mushroom Soup 1 Cup Milk 1 Cup Chicken Broth 2 Cups Cooked Macaroni 1 Cup Fresh Sliced Mushrooms Or 1 Cup Canned Mushrooms, Drained 1 Onion, Diced Mix together all ingredients; put in 9x13-in. pan. Cover and refrigerate overnight. When ready to bake, let stand at room temperature 1 hour before baking. Cover with bread crumbs and paprika. Bake at 350 degrees for 1 hour. Let stand 10 minutes before serving. Corn Macaroni Casserole: 1 Cup Macaroni, Uncooked 1 Can Cream-Style Corn 1 Can Whole Kernel Corn-(Don’t Drain) 1 Cup Velveeta Cheese 1 Stick Butter 2 T. Onion, Minced Mix all ingredients in buttered casserole dish. Bake at 350 degrees for 1/2 hour, covered and 1/2 hour, uncovered.

This is one of my favorite sandwiches to make. ***You can use whatever kind of cheese you like. Adjust ingredients to how many you need. This is for 1 Patty Melt. Patty Melt: 2 Slices Deli Swiss Cheese Hamburger-*Use How Much To Your Desired Preference-Enough To Fit Bread Onions, Sliced Thin-(To Taste) Butter-(Enough To Fry Onions) 2 Slices Rye Bread Sauté onions in butter until translucent and lightly golden. While onions are frying, put hamburger in a large bowl. Season hamburger with your favorite seasonings-(examples below); mix well. ***Salt/Or Garlic Salt/Pepper/Worcestershire Sauce/Amazing Taste Hamburger Seasoning Form hamburger into a patty so it will fit the bread. Grill hamburger to desired doneness. When the hamburger is done, butter both sides of Rye Bread with soft Blue Bonnet Margarine. Put 1 slice of Rye Bread buttered side down on hot griddle. Put 1 slice Deli Swiss cheese followed by fried onions then cooked patty, followed by another slice of Deli Swiss Cheese; top with other buttered slice of Rye Bread. Cook until the bottom of the buttered side of bread is golden. Flip over and cook until the other side of bread is golden. Put on plate and slice in a diagonal.

I know I posted this salsa recipe...added green onions to it when I made it yesterday. It is really good. It turns a little more red as it sits in the refrigerator. Red Salsa: 20 Green Tomatillos 16 Chile de Arbol 1/4 Cup Good Bottled Water 8 Green Onions, Cut 6 Cloves Garlic 1/2 Tsp. Salt 1 Tsp. Pepper Peel the green tomatillos; rinse in colander under cold water. Remove the stem off the Chiles de Arbol Place the green tomatillos and Chiles de Arbol and put them in a hot Cast-Iron Skillet. Move them around with a spoon until they burn. The Chiles de Arobol will burn quicker than the green tomatillos, so remove them first. Put Chiles de Arbol, Green Onions Green Tomatillos, Garlic, Bottled Water, Salt & Pepper in blender; blend. Put in covered serving bowl; refrigerate.

Cajun Chicken & Sausage Pasta: 1 T. Butter 1 lb. Medium-Size Fresh Shrimp, Peeled & Deveined 1 T. Olive Oil 1-2 lbs. Boneless, Skinless Chicken Breasts Cut Into 1-in. Cubes 1-(12-oz.) Pkg. Fettuccini 1/2 lb. Andouille Sausage, Chopped 1/2 Cup Butter Or Margarine 1 Medium Onion, Chopped 1 Small Green Bell Pepper, Chopped 4 Celery Ribs, Chopped 4 Garlic Cloves, Minced 1/2 Tsp. Red Pepper Flakes 1-1/2 T. Cajun Seasoning 3 T. All-Purpose Flour 2 Cups Chicken Broth 1-1/2 Cups Heavy Cream 6-oz.s Velveeta, Cubed 3/4 Cup Chopped Green Onions 1/3 Cup Grated Parmesan Cheese 3 T. Chopped Fresh Parsley In a large non-stick skillet, melt the butter over medium heat and cook shrimp until no longer pink; 3 minutes a side. Set aside and cover. In a large stockpot or Dutch Oven over medium heat, heat oil until simmering. Brown chicken on all sides 5-10 minutes. Check for doneness and place chicken in a bowl; set aside. Cook sausage 10 minutes, until browned. Add chicken to bowl and cover. Meanwhile, prepare fettuccine according to package directions; drain and set aside. In the same stockpot, add onion, pepper, celery and red pepper flakes. Cook over medium heat 10 minutes. Stir in Cajun Seasoning and flour and cook for 1 minute. Slowly stir in chicken broth, whisking to avoid clumps. Increase heat to medium-high heat and bring to a boil for 1 minute. Reduce to a simmer and stir in heavy cream and Velveeta; stir to melt cheese. Stir in reserved chicken, sausage and pasta. Turn to coat evenly. Add shrimp, green onions, Parmesan Cheese and fresh parsley; stir and serve.

Grilled Pork Kabobs: Season pork chunks with Five-Spice Powder separately from the vegetables and let sit for a couple hours or overnight. Vegetables: Red Bell Peppers Mushrooms Zucchini Pineapple Baste: Combine 3 T. Balsamic Vinegar 3 T. Honey 1 T. Olive Oil Grill a couple of minutes on each side and then baste with mixture. Serve over your favorite rice.

Smoked Chicken: Marinate whole chicken with olive oil, lemon juice, rosemary, oregano, thyme, salt, pepper, and garlic and smoke it on the Weber at 250F for 2-1/2 hours. Use apple and cherry wood. Serve with roasted potatoes and green beans sautéed in butter and garlic.

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I hope you like it:)

This is nice to have on hand to use on many things like chicken salad, chicken and noodles, etc. Crockpot Chicken: 1 Whole Chicken-(3-1/2-4 lbs.) Kosher Salt Cracked White Pepper 1/2 Cup Diced Onion 1/4 Cup Diced Carrot 1/4 Cup Diced Celery 3 Cloves Garlic, Peeled & Smashed 3 Sprigs Fresh Thyme 1 Lemon, Juiced 4 Tsp. Cornstarch Rinse the chicken both inside and out under cool running water; pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed. Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.

Crockpot Ham & Beans: 1 lb. Northern Beans –(Mixed If Desired)-Or 1 lb. Other Dried Beans-(Mixed, If Desired 3 Garlic Cloves, Peeled & Sliced 1 Large Sweet Onion, Chopped Coarsley 1/2 Tsp. Kosher Salt 1/2 Tsp. Black Pepper 1 T. Chopped Parsley 1/4 Tsp. Ground Cloves 1 lb. Smoked Ham Or 1 lb. Ham Hock 6 Cups Water Or 6 Cups Broth Sort beans and soak in enough water to cover overnight. ***Or you may sort them and place in a saucepan with 2-inches of water to cover. Bring them to a boil, boil for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling (don't lift the lid). Whichever method you use, rinse and drain the beans before placing them in the crock pot. Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy. Skim any excess fat, if necessary, before serving.

I made this yesterday and we really liked it. I made 1 batch and it didn't make alot of Salsa so I made another batch. Use amount of salt, garlic and water you prefer..depending on how thick you like your Salsa. This is what I used, these green tomatoes are a little more expensive, but a Mexican lady who was at the grocery store..recommended these tomatoes. Salsa: 10 Diablo’s Tomatillo Milpreo-(Green Tomatoes) 8 Chile De Arbol 1/4 Tsp. Salt 3 Garlic Cloves 1/8 Cup Bottled Water Put cast-iron skillet on the stove; turn up burner to get the iron-cast skillet real hot. Peel the green tomatoes; rinse. Remove the stems off of the Chile de Arbol. Place green tomatoes and Chile de Arbol in hot iron-cast skillet. Burn the tomatoes and Chile de Arbol a little by moving them around with a spoon. The Chile de Arbol will burn much quicker than the green tomatoes, so remove them first. When the green tomatoes are a little burnt, put them in a blender along with the Chile de Arbol, 1/4 Tsp. salt, 3 cloves garlic and 1/8 cup bottled water. Once salsa if blended, you can put it in a serving bowl and serve with Tortilla Chips/Mexican Food, etc...or you can put it in a covered serving bowl and refrigerate a few hours. ***This is a green salsa. however, if you refrigerate it for a few hours, it turns more into a red salsa.

I have posted this recipe before..but..added some chips to it. It made it even better. It is so easy to make and it is the only peanut butter cookie recipe I will use. Picture is without chips. Peanut Butter Cookies: 2 Cups Skippy Super Chunk Peanut Butter 2 Cups Sugar 2 Eggs Peanut Butter Chips Or Chocolate Chips-To Taste ***You Can Use Some Of Both ***I Used Peanut Butter Chips Mix all ingredients together. Roll into 1-in. balls and put on a cookie sheet that has been sprayed with Pam. Make criss-cross marks over cookies. Bake at 350 degrees for 9 minutes.

Blushing...hugs to all:) I am glad you enjoy the recipes..that makes me very happy:) Obviously..I haven't made all the recipes I have posted..but..have made quite alot of them and just hope when a member in here tries a recipe..they like it:) I try my best to post recipes that are good..or look good to me. If you try a recipe and it turns out awful..I apologize. We all can't have the same taste. I appreciate you all being so kind to me. Your kindness means alot to me and I really mean that:) Have a great day everyone and take care:) Our neighbor brought over some salsa awhile back. It was so good..her mom had made it. It took me forever to get the recipe from her, but, I finally got it. I am going to make it today and if it turns out like her mom made it..will post it tomorrow.

Chicken Enchilada Dip: ***Season Chicken Breasts With Fajita Seasoning Or Montreal Steak Seasoning Prior To Grilling/Use Your Favorite Seasoning 1 lb. Boneless, Skinless Chicken Breasts, Grilled & Shredded 1-(8-oz.)-Pkg. Cream Cheese, Softened 1 Cup Mayonnaise 1-(8-oz.)-Pkg. Shredded Mexican Blend Cheese 1-(4-oz.)-Can Diced Green Chili Peppers 1 Jalapeno Pepper, Finely Diced Or More If You Like More Heat In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.

I won a free pizza also:) However..too bad they went for a safety at the end or my hon would of won $400.00...sigh. It was a good call..just lost out on the money though. They drew numbers at his work for every quarter and everyone put some money in it. Coin toss has been heads 2 years in a row now, won last year also. I suppose tails is due next year...but...I am still sticking with heads:) Congrats to all who won a free pizza:)

Bacon Cheddar Stuffed Mushrooms: 1 Container Whole Fresh Mushrooms, Around 12-16 1 Medium Onion, Diced 4 Cloves Garlic, Minced 1/2 lb. Bacon 1-(8-oz.)-Pkg. Cream Cheese, Softened-Broken Into Chunks 2 Cups Shredded Cheddar Cheese Salt, Pepper & Paprika, To Taste Remove the stem from the mushrooms, and hollow out the cap. Reserve the mushroom steps, and cut off the woody end & discard. Dice up the remaining part of the mushroom stem & set aside along with the onion & garlic. Fry the bacon in a pan until crispy. Remove the bacon to a paper towel, and reserve the grease. Sauté the diced mushroom stems, onion, & garlic for 5-7 minutes. Season with salt & pepper. Turn off the heat and add the cream cheese. Stir until melted & combined. Mix in the cheddar cheese. Spoon the filling into the hollowed out mushroom caps. Pack the filling in, and pile any extra on top of the mushrooms. Sprinkle with paprika. Bake in an oven preheated to 350 degrees for 20 minutes.

Bucket loves 49ers:)

Hot Wings: 2 lbs. Chicken Wingettes 1 Cup Flour, For Coating Canola Oil Or Peanut Oil 2 Sticks Butter 1-(12-oz.)-Bottle Frank’s Red Hot Wing Sauce Preheat Deep-Fat Fryer to 375 degrees. In a shallow baking dish add flour and paprika. Place each wing in flour to coat then shake off excess flour very well. ***You can bang them on a cutting board after shaking. You don't want a coating on the cooked chicken, just a little extra crisp. Depending on the size of your Deep-Fat Fryer, add enough wings to basket, be sure not to overcrowd it. Cook about 20 minutes. While the chicken is cooking, melt 2 sticks of butter-(1 cup)- in a medium-sized saucepan. To it add 1-(12-oz.) bottle of Frank’s Red Hot Sauce. When the chicken has cooked for about 20 minutes, take them out with a pair of tongs and place them on a paper towel to drain. In small batches begin placing the cooked wings into the sauce to coat. Swirl them around good to ensure they are coated. Place them on a platter. Repeat until all of the chicken is coated with sauce and ready to eat. Serve with party carrots stick, celery sticks, Hidden Valley Ranch Dressing or Bleu Cheese Dressing.

Go 49ers:)

http://www.rachaelrayshow.com/gameday2013/

http://www.life-as-a-lofthouse.blogspot.com/p/recipe-index.html

I think Pizza Hut is still offering $10.00 carryout pizzas..call your local Pizza Hut if you are in doubt. Found this..so they must be: http://www.pizzahut.com/pizza.html