Roxy15

Bacon & Cheddar Cheese Bread: 2 Small Loaves-(8-oz. Each) French Bread, Cut In Half Lengthwise 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 4 Cups Assorted Toppings, Such As Chopped Onions, Peppers & Grated Cheese 1 Cup Shredded Cheddar Cheese 1/4 Cup Crisp-Cooked, Crumbled Bacon, Or Bacon Pieces Potato Chips, Corn Chips-(Your Favorite Chips, For Dipping) Slice bread crosswise into 1-in. slices, leaving attached to bottom crust. Mix Cream Cheese and Dressing Mix together. Spread on bread. Sprinkle on desired toppings. Broil about 3 minutes or until brown and bubbly.

Double Cheese And Bean Nachos: 4 Cups Small Round Corn Tortilla Chips 1 Cup Refried Beans-(From 16-oz.) Can 1/2 Cup Old El Paso Thick’n Chunky Salsa ***Or Homemade Salsa Nacho Jalapeno Slices From Jar, Drained-(To Taste) Green Onions, Sliced Or Chopped-(To Taste) Shredded Mexican Cheese Blend-(To Taste) Sour Cream-(Opt.) Preheat oven to 400 degrees. Line 12-in. pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. In small bowl, mix Refried Beans and Salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of Nacho Jalapeno Slices, onions and cheese. Repeat layers ending with cheese. Bake 10-12 minutes or until cheese is melted. Top Nachos With Sour Cream-(Opt.) ***Layer the nachos on a microwavable plate; microwave on Medium for 2 to 4 minutes or until the cheese is melted. Fresh chopped jalapeño chilies can be substituted if you like.

Kansas City BBQ Nachos: 6 Cups Triangle Shaped Corn Tortilla Chips-(8-oz.s) 2 Cups Shredded Cheddar Cheese-(8-oz.s) 1-(16-oz.) Can Spicy Chili Beans, Undrained-(Opt.) 1-(18-oz.) Container Refrigerated Seasoned Shredded Pork In Original BBQ Sauce 1/4 Cup Tangy Vinaigrette-Style Deli Coleslaw, Drained-(Opt.) 2 Medium Green Onions, Sliced Nacho Jalapeno Slices Preheat oven to 400 degrees. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips. In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat the layers with chips, cheese and pork mixture. Bake 12-15 minutes or until cheese is melted.

Cheddar-Stuffed Mushrooms: 2-(8-oz.) Pkg.s Fresh Whole Mushrooms, Cleaned 3/4 Cup Stove Top Stuffing Mix 1/2 Cup Shredded Extra-Sharp Cheddar Cheese ***Or Use Your Favorite Cheese 1/4 Cup Butter, Melted 2 T. Finely Chopped Onion Preheat oven to 350 degrees. Remove stems from mushrooms, reserve caps. Finely chop half of the stems, discard remaining stems. In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.3 Bake at 350 degrees for 10-12 minutes or until thoroughly heated.

Cheesy Reuben Appetizer: 1-(8-oz.) Pkg. Cream Cheese, Softened 1-1/2 Cups Shredded Swiss Cheese 1/2 Cup Thousand Island Dressing 4-oz.s Deli Sliced Corned Beef, Chopped 1/2 Cup Well-Drained Sauerkraut Pretzel Crackers, If Desired Chopped Fresh Chives, If Desired Sliced Radishes, If Desired Preheat oven to 400 degrees. Mix Cream Cheese, 1 cup of the Swiss Cheese, Thousand Island Dressing & Deli Sliced Corned Beef. Spread in pie plate, 9x1-1/4 inches, or quiche dish, 9x1-1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.) Bake about 15 minutes or until bubbly around edge. Serve hot with Pretzel Crackers or Cocktail Bread. Garnish with chives and radishes.

Festive Pizza Appetizers: 1-(8-oz.) Container Dill Dip Or Spinach Dip 1-(16-oz.) Pkg. Ready-To-Serve Original Pizza Crust-(12-14-in. In Diameter) 2 Cups Chopped Of Your Favorite Fresh Vegetables 1/2 Cup Finely Shredded Cheddar Cheese Spread Dill Dip Or Spinach Dip Over Pizza Crust Within 1/2-in. of edge. Sprinkle with vegetables and shredded cheddar cheese. Cut into 1-1/2-in. diamond shapes.

Veggie Egg Rolls: 1 Egg, Beaten 1 Tsp. Sesame Oil 4-5 Green Onions, Chopped 1 Bag Shredded Cabbage & Carrot 1 Carrot, Shredded 1/2 Cup Fresh Bean Sprouts 2 T. Soy Sauce, Or To Taste 1 T. Water 1 Tsp. Fresh Ginger 1-1/2Tsp. Garlic Powder Black Pepper, To Taste Egg Roll Wrappers Vegetable Oil, For Frying Hot Mustard Sauce/Sweet Sour Sauce Pour beaten egg into a large, lightly oiled skillet over medium heat. Cook flat and thin, flipping only once, until done. Remove from skillet, cool, and chop finely. In the same skillet, heat the sesame oil. Add chopped onions and stir for about 30 seconds. Add cabbage, carrot and sprouts. In a small bowl, combine soy sauce, water, ginger, garlic and pepper, then pour over the cabbage mixture in the skillet. Stir often, until cabbage mixture becomes soft. Add chopped egg to mixture. Put about 2 Tbsp. of mixture onto each egg roll wrapper and roll up according to package directions. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with Hot Mustard or Sweet and Sour Sauce, for dipping.

Bacon-Wrapped Lil Smokies: 1 lb. Sliced “Center Cut” Bacon, Cut In Half 1-(14-oz.) Pkg. Lil’ Smokies 1 Cup Brown Sugar Maple Syrup, To Taste Preheat oven to 350 degrees. Wrap each Lil' Smokie with a piece of bacon. If you are using regular bacon instead of the center-cut bacon, you may have to secure it with a toothpick. Line a cookie sheet with aluminum foil and spray with cooking spray-(to prevent sticking.)Place the wrapped Smokies on the lined cookie sheet and sprinkle generously with the brown sugar. Drizzle a little maple syrup over all the smokies once they are covered in brown sugar. Bake for about 40 minutes or until the sugar is bubbly and brown. To serve, put all the wrapped smokies in a slow cooker on low and add a little more maple syrup. Stir well so each Lil Smokie is coated with the sugary glaze.

Velveeta Rotel Cheese Dip On Tortillas: 1 lb. Velveeta Cheese 1 Can Rotel Tomatoes Sliced Nacho Jalapenos-(Opt.) Chopped Green Onions-(Opt.) Slice the cheese into cubes and put in a large bowl. Pour in entire can of Rotel Tomatoes, Sliced Nacho Jalapenos & Green Onions, if using. Melt in microwave on high, stirring every 2-3 minutes until fully melted. Serve on top of Tortilla Chips. Serve with Guacamole, Sour Cream in a bowl off to the side for dipping-(Opt.)

Bacon-Wrapped Mushrooms: 1 Pkg. Mushrooms, Washed & Stems Removed 8 Slices Center-Cut Bacon, Cut In Halves Garlic Salt 2 Skewers-(Opt.) Or Just Put Mushrooms On The Grill, As Is Wrap the bacon around each of the mushrooms. If the mushroom is too big for the bacon to wrap around, just cut the mushroom in half. Sprinkle with Garlic Salt and put them on the grill. Before the bacon is cooked completely, sprinkle on a little more Garlic Salt. When the bacon is thoroughly cooked, put on a platter and serve hot!

Twice Baked Potatoes: 4 Medium Russet Potatoes 1/2 Cup Sour Cream With Chives/Or Without 1/4 Cup Butter, Melted 2 Cups Shredded Cheddar Cheese 1/4 Cup Bacon Bits ***Or Real Bacon, Fried Crisp & Crumbled Green Onions, Chopped-To Taste-(Opt.) Preheat oven to 400 degrees. Bake potatoes for 1 hour. When potatoes are cool, cut in half lengthwise. With a spoon, scoop out some of the potato, leaving about 1/4 inch of potato inside the skin. Set aside the extra potato that was scooped out. Brush entire surface of each skin, inside and out, with butter. Place skins on cookie sheet, face up, and broil for 6-8 minutes. Use a potato masher to mix remaining potato, sour cream, cheese, green onions and bacon bits and scoop into the skins. Sprinkle shredded cheese and extra bacon bits over the tops. Broil for about 2 more minutes. Serve Sour Cream Or Hidden Valley Ranch Dressing in a bowl off to the side for dipping.

Fried/Baked Zucchini: 1-2 Large Zucchini, Cut Into Spears Or Circle ***If You Have A HUGE Zucchini, Just Use 1 2 Eggs 1-2 T. Milk 1 Cup Italian-Style Bread Crumbs Or Croutons Blended Up Finely In A Blender 1/2 Cup Parmesan Cheese Salt and Pepper, To Taste ***Or Tony Chachere’s Creole Seasoning Butter Or Cooking Spray. First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan Cheese, and salt & pepper or Tony Chachere’s Creole Seasoning. Dip each zucchini piece into the egg mixture and then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425 degrees for about 10-12 minutes or until golden brown. ***For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer. ***Watch closely so they don’t burn. Remove from oven and serve with Dipping Sauce of your choice: Hidden Valley Ranch Salad Dressing/Bleu Cheese Dressing/Marinara Sauce/Pizza Sauce.

Capn Crunch Chicken: Vegetable Oil, For Frying 2 Skinless Chicken Breast Fillets 1 Cup Buttermilk 1 Egg 2 Cups Capn Crunch Cereal 1/2 Cup Panko Bread Crumbs 1/2 Cup Wondra Flour 1/2 Tsp. Onion Powder 1/2 Tsp. Garlic Powder 1/2 Tsp. Salt 1/4 Tsp. White Pepper Creole Mustard Sauce: 2 T. Grey Poupon Dijon Mustard 3 T. Mayonnaise 1 Tsp. Yellow Mustard 1 Tsp. Honey Mix together in a bowl with a lid. Chill in refrigerator. Cut each chicken fillet, lengthwise, into 5 long slices pounded flat-(chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the Capn Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl. Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4-6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole Mustard Sauce on the side for dipping. ***Can use your favorite Dipping Sauce.

Ranch Snack Mix: 12-oz.s Miniature Pretzels 12-oz.s Bugles 10-oz.s Salted Cashews 6-oz.s Cheddar Cheese Fish Crackers 1 Envelope Hidden Valley Ranch Salad Dressing Mix ***If You Like A lot Of Flavor, Use 2 Envelopes 3/4 Cup Vegetable Oil In two large bowls combine the pretzels, bugles, cashews and crackers. Sprinkle with Hidden Valley Ranch Salad Dressing Mix then toss gently to combine. Drizzle with Vegetable Oil then toss until well coated. Store in airtight containers.

How To Boil A Hard Boiled Egg: Lay Eggs On The Bottom Of Pot. Try Not To Stack Your Eggs ***It’s Better To Do It In Batches Then To Overfill Your Pot. Fill With Water So It’s An Inch Over The Eggs. Put Burner On High Heat & Bring To A Rapid Boil. Let Eggs Boil For 12 Minutes. Remove Eggs From Heat. Remove The Eggs Immediately From The Pot, Using A Slotted Spoon. Plunge Eggs Into Cold Water Until You Can Pick Them Out Of The Water Without Burning Your Hands. ***A Bit Under A Minute. Put Ice In Water.

Thank you both so much, your kindness is deeply appreicated. I got good news awhile ago...I found out that I don't have cancer:)

I had mentioned that our nephew, who is over in Iraq, was going to be a daddy...well..found out a little bit ago that his wife miscarried. He is over in Irag until September sometime.

Breaded Mushrooms: 2 Cups Mushrooms, Cleaned 1/2 Cup Milk 1 Egg 1/2 Cup Flour 1/2 Cup Italian Bread Crumbs Salt & Pepper, To Taste ***Can Use Garlic Salt Or Tony’s Chachere’s Creole Seasoning Beat egg with milk in a bowl and add clean, dry mushrooms. ***To make it easier, use a bowl with a lid and shake the mushrooms until they are coated. Mix dry ingredients together and add the mushrooms coated with the egg mixture. Again shake the mushrooms until they are covered thoroughly with bread crumb mix. Put mushroom in Deep-Fat Fryer and cook until golden brown…under 5 minutes. Serve with Hidden Valley Salad Dressing/Bleu Cheese Dressing Or Your Favorite Dipping Sauce.

Everybody knows how to make fried chicken. Of course you flour the chieken..just thought I would tell you all that I always sprinkle Tony Chacheres Creole Seasoning, Garlic Salt & Pepper over chicken when frying. It makes fried chicken alot better and you get some color in the chicken. I also make sure the oil is hot in the skillet before adding chicken to fry. I prefer using whipping cream to make mashed potatoes-if I have it on hand-over using milk. It makes mashed potatoes taste alot better.

Zesty Cheese-Stuffed Chicken Bites: 4-5 Boneless, Skinless, Chicken Breast Halves-(1-1/4 lbs.) Tony Chachere’s Creole Seasoning Garlic Salt, To Taste Pepper, To Taste 1 Pkg.-(4-oz.s) Shredded Mozzarella Cheese No-Stick Cooking Spray 3/4 Cup Flour 2 Large Eggs, Lightly Beaten 2 T. Water 2-1/2 Cups Crushed Pizza Or Taco-Flavored Tortilla Chips 1-(15-oz.) Can Pizza Sauce, Warmed Rinse chicken; pat dry. Cut each breast half into 4 pieces. Sprinkle breast pieces with Tony Chachere’s Creole Seasoning, Garlic Salt & Pepper. Make slit in each piece to form pocket. Stuff about 1 tablespoon cheese into each pocket, pressing closed with fingers. Coat 15x10-inch jelly roll pan with butter flavor no-stick cooking spray. Measure flour in medium bowl or on waxed paper. Combine eggs and water in small bowl. Beat well. Place crushed chips in pie plate or on waxed paper. Dip chicken pieces in flour, then in egg mixture and then in chips, pressing to coat well. Place on jelly roll pan. Spray tops with no-stick cooking spray. Bake for 12-15 minutes or until chicken is no longer pink in center. *** Do not overbake. Cool in pan on rack 5 minutes. Serve with warm Pizza Sauce for dipping.

I know it wasn't my best recipe..just thought it would be nice to have ingredients on hand for unexpected guests to munch on:) Would love to tailgate with you all:)

http://forums.floridasportsman.com/forum/main-forums

Ritz Pinwheel Bites: 2-oz.-(1/4 Of 8-oz.) Pkg. Cream Cheese, Softened 1/3 Cup Shredded Cheddar/Jack Cheese 2 T. Chopped Green Onions 2 Slices Deli Ham, Chopped 18 Ritz Crackers Preheat oven to 325 degrees. Mix Shredded Cheddar/Jack Cheese, Onions & Ham. Spread about 1 Tsp. of the cheese mixture onto each cracker. Place on baking sheet. Bake 5 minutes or until heated through.

That dog is a cutie:) what did you name it? Reminds me of our 2 dogs that we got from the pound..they are Dachshunds. Not sure if yours is a dachsund or not..but..your dog and our dogs could pass as brother and sister almost. When you take it to the vet..they will know for sure.

Cajun Potato Skins: 4 Russet Potatoes, Baked 1/2 Cup Shredded Cheddar Cheese 1/2 Cup Shredded Swiss Cheese 1/8 Tsp. Cayenne Pepper 1/8 Tsp. Paprika 4 Slices Crisp-Fried Bacon 1/2 Cup Green Onions, Sliced 1 Cup Sour Cream Preheat broiler. Cut potatoes lengthwise into quarters. Scoop out 3/4 of the pulp; reserve for another purpose. Place potatoes on broiler pan or baking sheet. Broil 4 inches from heat source for 8 minutes or until golden. Sprinkle potatoes with Cheddar, Swiss, cayenne pepper, paprika and bacon. Sprinkle with green onions. Broil for 3 minutes or until cheese bubbles. Serve with sour cream for dipping or your favorite dipping sauce.