Roxy15

Pork Won-Tons: 1 lb. Ground Pork 2 Tsp. Canola Oil 1 Tsp. Salt Dash Of Chili Powder 1 Can Water Chestnuts, Chopped 1/2 Medium Onion, Chopped Very Fine 1-(11.75-oz.) Kikkoman Tonkatsu Sauce 2 Tsp. Soy Sauce 1 T. Sugar 1 Egg, Beaten 1 Pkg. Won-Ton Wrappers-(100) Oil For Deep-Fat Frying In a skillet, brown the pork in the 2 tsp Canola Oil. Add salt , chili powder, water chestnuts, and onion. Cook until onions are tender. Add Kikkoman Tonkatsu Sauce, Soy Sauce & Sugar. Cook about 5 minutes so flavors blend. Add beaten egg to mixture and stir. Remove from heat. Brush each Won-Ton Wrapper with a little water and place 1 Tsp. of meat mixture in center-(no more). Fold over corner to corner to form a triangle and press edges to seal. Heat oil in a Deep-Fat Fryer or Wok. Fry 4 or 5 Won-Tons at a time, turning once with tongs or a chopstick. ***Important: Take Won-Tons out of the hot oil before they look done as they brown quickly. Drain on paper towels.

Party Meatballs: 1-1/2 Cups Chili Sauce 1 Cup Grape Jelly 1-3 Tsp. Dijon Mustard 1 lb. Lean Ground Beef 1 Egg, Lightly Beaten 3 T. Bread Crumbs 1/2 Tsp. Salt Or Garlic Salt Pepper, To Taste 1 Pkg. Amazing Taste Seasoning For Burgers Green Onions, Cut-To Taste Minced Real Garlic, To Taste Garlic Powder, To Taste-(Opt.) ***YOU CAN TWEAK YOUR MEATBALLS TO YOUR DESIRED TASTE BY ADDING OR SUBTRACTING SOME INGREDIENTS. Combine Chili Sauce, Grape Jelly & Mustard in Crockpot; stir well. Cook covered on high while preparing meatballs. Combine remaining ingredients & mix thoroughly. Shape into 30 meatballs using your hands or an ice cream scoop. Bake meatballs in a preheated 400 degree oven for 15-20 minutes; drain well. Add meatballs to sauce, stir to coat, cover & cook on low 6-10 hours. ***You can use cocktail wieners in place of the meatballs. Keep an eye out if using cocktail wieners; cook till heated through and it isn't going to take 6-10 hours.

Laughing...I am NOT Mary Poppins:)

Funnel Cakes: 3 Cups All-Purpose Baking Mix ***Can Use Bisquick 2 Eggs, Slightly Beaten 1/2 Cup Milk 1 Cup Liquid Cinnamon Vanilla-Coffee-Creamer Or Any Other Flavor Of Your Choice Oil For Frying Powdered Sugar For Dusting In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer and whisk until it is smooth; set aside. In a Deep-Fat Fryer, heat oil to 375 degrees. Using a funnel, cover the bottom of funnel with your finger. Ladel 1/2 cup batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, the across to create a criss-cross pattern. Fry until golden brown on both sides, about 2-3 minutes. Drain on paper towel and dust with Powdered Sugar. ***If you dont have a funnel, you can use a plastic squeeze bottle. This can help you make your design more accurate and a little less messy..

Great Payback..Smart Wife lol

I haven't made this..it looks good to me. If you didn't want to grill the chicken, I bet rotisserie chicken from the grocery store would work. I would sprinkle seasoing over it though. If you do grill the chicken, I would add your favorite spices to it while grilling. I like spicy food alot so would sprinkle some Tony Chachere's Creole Seasoning and some pepper over the chicken when grilling..but..that is just me..use your favorite seasonings. Also..any kind of tortilla would work for this recipe, but, that is just my opinion. LIke I said..I like spicy food so I would add some sliced jalapenos and minced garlic in it too. This recipe called for low fat cheese, but I don't do low fat stuff:) BBQ Chicken Quesadillas: 4 Whole Wheat Tortillas 6-oz. Grilled Chicken-(I would shred it when done grilling)..up to you 1 Small Vidalia Onion 1 T. Olive Oil 2-oz. Shredded Monterey Jack Cheese 2-oz. Shredded Cheddar Cheese 1/4 Cup BBQ Sauce ***I really like Sweet Baby Ray's BBQ Sauce Heat a skillet on medium heat and add 1 T. Olive Oil. Slice onion, sprinkle with salt and add it to the pan to caramelize-(about 10-15 minutes. Transfer onions to a bowl when finished. To assemble Quesadillas, add 1-oz. Cheddar Cheese on the bottom. Top with 3-ozs. Chicken, drizzle of BBQ Sauce, caramelized onions and another ounce of Monterey Jack Cheese on top. Heat the same skillet you used for the onions on medium heat and spray it with cooking spray. Add Quesadilla to the pan, letting cook on each side about 5 minutes, or until tortilla is crispy and cheese is melted.

This girl deserves to have a horse: http://www.wmzq.com/common/news/article.html?feed=104673&article=8390750

Bacon Garlic Cream Cheese Stuffed Mushrooms: 1-(8-oz.) Pkg. Cream Cheese, Softened 6 Strips Bacon, Fried & Crumbled ***Reserve Fat 25 Large Mushrooms, Stems Removed 8 Mushroom Stems, Finely Chopped 1 Small Onion, Finely Chopped 3 Tsp. Minced Garlic Fry bacon up in a pan and remove. Keep fat in pan. Sauté onion, garlic and mushroom stems in bacon fat until tender. Drain off excess fat. In a bowl mix crumbled bacon, onion, garlic and stems with softened cream cheese until the mixture is workable. Stuff each mushroom and bake at 350 degrees for 10-15 minutes. Finish under the broiler just until tops are golden.

Scalloped Potatoes: 4 Cups Thinly Sliced Peeled Potatoes 3 T. Butter 3 T. Flour 1-1/2 Cups Milk 1 Tsp. Salt 1 Dash Cayenne Pepper 1 Cup Grated Sharp Cheddar Cheese-For Sauce 1/2 Cup Grated Medium Cheese, To Sprinkle On Top Paprika 1. In a small sauce pan, melt butter and blend in flour. 2. Let sit for a minute. 3. Add all of cold milk, stirring with a whisk. 4. Season with salt and cayenne pepper; add sliced onion. 5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. 6. Reduce heat and stir in cheese. 7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. 8. Pour half of cheese sauce over potatoes. 9. Repeat with second layer of potatoes and cheese sauce. 10. Sprinkle the remaining cheese on top. 11. Top with some paprika for color. 12. Bake uncovered for about 1 hour at 350 degrees, or until potatoes are tender but firm. ***I always put thin slied oniob in the sauce.

Sausage Cheese Balls: 3 Cups Original Bisquick Mix 1 lb. Farmer Johns Hot Sausage Or Regular Sausage 4 Cups Shredded Cheddar Cheese-(16-oz.s) 1/2 Cup Grated Parmesan Cheese 1/2 Cup Milk 1/2 Tsp. Dried Rosemary Flakes 1/2 Tsp. Parsley Flakes BBQ Sauce Or Chili Sauce, If Desired Heat oven to 350 degrees. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Insert toothpicks Serve warm with sauce for dipping.

http://annies-eats.net/2010/02/04/chicken-enchilada-roll-ups/

I like The Rocker the best....the country western singer deserves to have a music contract thuugh..he is good. LIke Haley and the bass player and the guy who sounds like Rod Stewart also.

Honey-Chile Wings: 4 lbs. Chicken Wings 1/4 Cup Extra-Virgin Olive Oil Salt & Freshly Ground Black Pepper 1/4 Cup Unseasoned Rice Vinegar 1 Tsp. Crushed Red Pepper 1/2 Cup Honey 2 T. Soy Sauce 2 Scallions, Thinly Sliced Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp. Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce. In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.

Kids would enjoy making these: Rollo Pecan Pretzel Treats: Fill up a cookie sheet with pretzels and then lay a Rollo Candy in the center of each pretzel. Put pretzels into a 300 degree oven for 5 minutes. Then remove them, and if desired, gently press a pecan half in the center of the melty chocolate Rollo. Let cool and harden. Instead of pecans use Candy Corns at Thanksgiving, or Red and Green M & M’s at Christmas. Or multi-colored M & M’s anytime! Or how about some peanuts for a little more salty sweet fetish?

How To Make A Graham Cracker Pie Crust: Graham Cracker Pie Crust: Start by putting 2 sleeves of graham crackers in food processor bowl. Pulse them in the food processor until they become fine crumbs. ***You want them to look like sand. Put in 1/3 cup sugar. Next, take a stick of butter and melt it in the microwave for about 45 seconds. ***Your microwave might be a different strength, but, it usually takes 45 seconds. Pour butter into Food Processor with your graham cracker crumbs and sugar. Put the lid on and whiz this all up until it now looks like wet sand. Add in 1/2 Tsp. Cinnamon and 1/4 Tsp. nutmeg. Whisk it again to mix in. There is a hole in the bottom side of your food processor bowl. ***You can actually stick one finger in this to keep the blade from falling out when you turn it upside down to dump or scrape something out of your bowl. Scrape all of this out into your pie dish. Then take a large spoon and press it up and around the sides of the dish. It’s up to you what thickness you prefer…this makes a pretty thick crust so if you want a thinner crust, just use part of it and save the rest for something else in the freezer. This would make 2 pie crusts for smaller low dish pie pans.

Oh how happy I am that I found this recipe online:) My mom used to make this..she is with the Good Lord now...and I have so many fond memoires of her making this. It is so good:) I thought I would have to do some searching in my cookbook cupboard to see if she had posted it in a church cook book. This sounds and looks like the one she used to make. If you make it, I hope that you enjoy it as much as I did. With the hot summer coming up, I enjoy making desserts that are cold. If I ever run across her recipe..will post it in here ok? I am pretty sure this is the same recipe she used or very close to it. Lemon Ice Box Pie: 1 Graham Cracker Pie Crust-Homemade Or Buy One At Grocery Store ***Homemade Directions-Listed Below 2 Sleeves Of Honey Graham Crackers-(18) 1/3 Cup Sugar 1 Stick Melted Butter ***Graham Cracker Crust-Homemade Process Honey Graham Crackers in Food Processor. Add Sugar & Butter; Pulse Until Mixed. Add 1/2 Tsp. Cinnamon & 1/4 Tsp. Nutmeg Whisk it again to mix in. Pat Into Deep-Dish Pie Dish. ***If You Have Leftover, Just Freeze It In A Freezer Baggie 1 Cup Fresh Squeezed Lemon Juice-(5-6 Large Lemons) 2 Cans Sweetened Condensed Milk 1 T. Lemon Zest 8 Egg Yolks Whipped Cream For Topping Squeeze lemons to make 1 cup. Add to Sweetened Condensed Milk in mixing bowl; whisk up. With mixer, blend 8 eggs till lighter in color and a little fluffy. Add Sweetened Condensed Milk/Lemon mixture to eggs and beat for one minute. Pour into graham cracker crust and bake at 350 degrees for 20 minutes. Chill in icebox or refrigerator at least 2 hours before serving. Top with Whipped Topping & A Slice Of Lemon.

Mini Frittatas With Bacon, Parmesan Cheese & Green Onions: 12 Eggs 2/3 Cup Water 1 Tsp. Smoked Paprika 1/2 Tsp. Kosher Salt 4 Slices Cooked-(Crunchy) Bacon 1-1/2 Green Onions-(White & Green Parts), Thinly Sliced 1/3 Cup Finely Grated Parmesan Cheese Preheat oven to 375 degrees. Prepare a 12-cup muffin tin by coating each cup with cooking spray. In a large bowl, whisk together eggs, water, smoked paprika, and kosher salt. In a medium bowl, combine crumbled bacon, chopped green onions, and grated Parmesan Cheese. Scoop about 1 tablespoon bacon mixture into the bottom of each muffin tin cup (use up all of the mixture). Transfer the egg mixture to a bowl or measuring cup with a spout and pour the egg over the bacon mixture, filling each cup to no more than 3/4 full. Bake until the egg is set and the tops of the frittatas are starting to brown, 25 to 30 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately. (If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.) Makes 12 mini frittatas.

Bacon-Wrapped Crimini Mushrooms: ***Frozen bacon is easier to cut..freeze, cut and refrigerate to thaw. 1 lb. Bacon Cut In Half 1 lb. Crimini Mushrooms, Scrubbed & Stems Removed Olive Oil Kosher Salt Freshly Ground Pepper Bamboo Skewers, Soaked In Water For 30 Minutes Prior To Use Place mushrooms in a large bowl. Toss with Olive Oil until all mushrooms are well coated, about 3-4 tablespoons. Season mushrooms with salt and pepper to taste. Wrap each mushroom in 1/2 a slice of bacon and thread onto skewers, leaving at least 1/2 an inch of space between the mushrooms. Light grill full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the cooking grate. Grill the mushroom skewers until bacon is cooked and crisp on all sides, moving the skewers around if flare-ups start to occur.

Thank you for the birthday wishes:) everyone:) huggssss

Thank You:)

Salmon Cakes: 3/4-1 lb. Salmon Filet 1/2 Tsp. Dried Dill Cayenne Pepper, To Taste 1-1/2 T. Capers, Drained & Roughly Chopped 4 Scallions, Chopped Salt & Pepper 2 Eggs, Beaten 3 T. Bread Crumbs Plus another 1/2 Cup Or So For Dredging Olive Oil ***Can Add 1 Pkg. Amazing Taste For Seafood. Cook your salmon filet. ***You can poach salmon, by bringing 1 cup of water to a simmer in a large skillet. Add the salmon filet skin down, covered & let it simmer until cooked through, 5-10 minutes. Keep an eye on it so it doesn't over cook. Remove from the skillet & let cool. Flake salmon with a fork making sure to remove any pin bones & skin. Put in a bowl (you should have about 2 cups). Mix in the dill, a pinch or two of cayenne pepper, capers and scallions. Season mixture with a little salt & pepper. ***Omit Salt & Pepper if using Amazing Taste For Seafood. Mix in the beaten eggs & 3 tablespoons of bread crumbs. Form the salmon mixture into 2 inch patties & dredge in the remaining bread crumbs. Coat the bottom of a large non-stick skillet or griddle with a thin layer of Olive Oil. Heat over medium-high. Place the patties on the skillet & press down with the back of a spatula to flatten a little. Let salmon patties cook until golden brown, about 3-4 minutes. Flip & cook the other side until brown, another 2-3 minutes. Serve with a little Hot Sauce mixed into the Mayonnaise/Tartar Sauce/Or Sauce Of Your Choice & Lemon Wedges.

Happy Birthday:) have fun:)

I haven't made this..found it on the web..hope you enjoy it..it looked good to me and most of all...easy to meke. The original recipe didn't say to add more shredded mozzarella cheese on top...I used to be a supervisor at a pizza hut and they always put shredded mozzarella cheee on top, so I added that.

Skillet Pizza: 1 Can Refrigerated Pizza Dough Fresh Shredded Mozzarella Pizza Sauce Toppings Of Your Choice Olive Oil 1. Place rack on bottom shelf of oven and preheat to 500 degrees. 2. Liberally grease cast iron skillet with Olive Oil. 3. Spread dough over bottom and slightly up sides of skillet. 4. Spread sauce over dough then add cheese and toppings. Cover top with more Shredded Mozzarella Cheese. 5. Bake on bottom rack for 12 to 15 minutes until bottom of crust is browned. Immediately transfer onto cutting board and let cool for a few minutes before cutting. Sprinkle Parmesan Cheese & Red Pepper Flakes.

10 Wooden Picks 10 Large Marshmallows 1/4 Cup Graham Cracker Crumbs 1/2 Cup-(3-oz.) Nestle Toll House Milk Chocolate Morsels Line serving tray with wax paper. Press one wooden pick into each marshmallow. Place graham cracker crumbs in small, shallow bowl. Microwave morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Dip marshmallows into melted chocolate using wooden picks; roll marshmallows to cover completely with chocolate. Dip into graham cracker crumbs, rolling to cover. Transfer to prepared tray. Freeze for 20 minutes or until chocolate is set. Enjoy immediately or transfer to airtight container and store in freezer for up to 1 week. Be sure to allow marshmallows to sit at room temperature for a couple minutes prior to eating. ***Since wooden picks have a sharp tip, please use caution with kids. This recipe is not intended for kids under age four.