Roxy15

I think it is wonderful that some of you have met each other...I bet you all had a great time together:) I would love to meet you all.

Good One:)

Guacamole: 2 Avocados, Peeled, Pitted & Diced 3/4 Cup Sour Cream 3/4 Cup Salsa ***We Like Hot Salsa 1/2 Tsp. Ground Cumin 1/2 Tsp. Garlic Powder 1/2 Tsp. Salt 1 Dash Ground Black Pepper In a medium bowl, mash the avocados with a potato masher. Mix in the Sour Cream, Salsa, Cumin, Garlic Powder, Salt and Pepper. Chill at least 30 minutes before serving.

A lady walks into Tiffany's .. She looks around, spots a beautiful diamond bracelet and walks over to inspect it... As she bends over to look more closely, she unexpectedly farts... Very embarrassed, she looks around nervously to see if anyone noticed her little woops and prays that a salesperson was not anywhere near... As she turns around, her worst nightmare materializes in the form of a salesman standing right behind her... Good looking as well ... Cool as a cucumber, he displays all of the qualities one would expect of a professional in a store like Tiffany's... He politely greets the lady with, 'good day, madam .. How may we help you today??? Blushing and uncomfortable, but still hoping that the salesman somehow missed her little 'incident', she asks, 'sir, what is the price of this lovely bracelet ??' He answers, "Madam .. If you farted just looking at it - you're going to sh#t when I tell you the price .."

Just wondering if any of you in here know each other personally, since alot of you are from Nebraska? I am in California now..but..I lived in Nebraska I was going through alot of pictures yesterday, and I ran across some pictures of my dad. It wouldn't surprise me any if some of you knew him. My dad knew alot of people and if he didn't know them..he would make sure he got to know them:) I sure do miss him..he passed away a long time ago. You may know me and don't even know it. Do you all meet up at tailgaiting parties? Now that would be fun:)

4 Cheese Mexican Appetizer: 6-(6-in.) Fajita-Size Flour Tortillas 1-(6-oz.) Can Ortega Refried Beans 1/2 Cup Ortega Thick & Smooth Taco Sauce 1/2 Cup Chopped Green Bell Pepper 1/2 Cup Sliced Green Onions 1/2 Cup Sliced Fresh Mushrooms-(Opt.) 1/4 Cup Tsp. Crushed Red Pepper 2 Cups-4 Cheese Mexican Blend-(8-oz.) Pkg. Preheat oven to 400 degrees. Place Flour Tortillas on baking sheets. Bake for 3-4 minutes or until crisp. Spread Refried Beans evenly on Flour Tortillas. Spread 1 T. Taco Sauce over Refried Beans. Top with Bell Peppers, Green Onions and Crushed Red Pepper. Sprinkle 4 Cheese Mexican Blend over vegetables. Bake for 7-8 minutes or until cheese is melted. Cut into wedges.

My heart goes out to them as well..I am so sorry. Prayer said for all.

Baked Macaroni & Cheese: 1/4 Cup-(1/2 Stick) Butter Or Margarine, Divided 1/4 Cup Flour 1 Cup Milk 1/2 lb.-(8-oz.) Velveeta Pasteurized Prepared Cheese Product, Cut Into 1/2-in. Cubes 2 Cups Elbow Macaroni, Cooked, Drained 1/2 Cup Shredded Cheddar Cheese 6 Ritz Crackers, Crushed Melt 3 T. butter in medium saucepan on medium heat. Whisk in flour; cook 2 minutes, stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add Velveeta; cook 3 minutes or until melted, stirring frequently. Stir in macaroni. Spoon into 2-Qt. Casserole sprayed with cooking spray; sprinkle with Shredded Cheddar Cheese. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake 20 minutes or until heated through.

Nebraska: 30 Oklahoma: 20 Passing: 225 Rushing: 225

That is neat:) great job..thx for sharing it with us:)

You are very welcome:) glad I could help you out:) I haven't made this. I found it on the web somewhere and stuck it in my recipe book that I am making on my computer. I put any recipes that sound good and look good to me in there:) I love reubens and I bet this is really good. Take Care

Rueben Spread With Crackers: 4-oz.-(1/2 of 8-oz. Pkg.) Philadelphia Cream Cheese, Softened 1/2 Cup Kraft Thousand Island Dressing 1/4 lb. Sliced Deli Corned Beef, Chopped-(About 1 Cup) 3/4 Cup Well Drained Sauerkraut 1-(8-oz.) Pkg. Deli Fresh Swiss Cheese Slices, Chopped Triscuit Deli-Style Rye Crackers Mix Cream Cheese & Thousand Island Dressing In Medium Bowl; Stir In Chopped Deli Corned Beef, Sauerkraut & Swiss Cheese Slices. Spread Onto Bottom Of 9-in. Pie Plate Or Shallow Dish. Bake 20 Minutes Or Until Heated Through. Serve Warm With Triscuit Deli-Style Rye Crackers.

Handy Tailgate Barbeque Check List: Gotta Get a Mini Grill for Tailgating: Unless you drive a motor home, pick up or a super sized SUV, then the standard home grill is going to be a hassle to haul. Even if you have the space, it's a lot of work to pack up everything but the kitchen sink for one meal in the cement jungle. A mini grill simply makes more sense for tailgating. There are a number of small travel grills on the market. A good grill to get, is the Weber Smokey Joe. It's a little more expensive than other brands, but the design ensures good results, and the grill is well made and lasts a long time. Deciding on the Menu: Grilling out and especially when the kitchen isn't a few steps away is pretty labor intensive, so don't go overboard. Don't plan to cook a whole pig or even racks of ribs. Big grill or smoker jobs are better for the backyard barbeque than the parking lot. Hamburgers, hot dogs, or sausages are quick and easy to cook. Those are always good choices. Steaks, chicken, or pork chops are also doable though take more time and more maintenance. Sides can be done on the grill, but they take up a lot of room. If you're using a small grill, you're likely to cook the meat in shifts unless your group is really small. If you try to do skewers or foil packs to round out the meal, then you're likely to be cooking through the game. So, stick with easy sides made or bought ahead. Packing Up Unless your grill is super clean, store it in a big black trash bag for transporting. You'll need the bag on the way home even if the grill is clean before pulling out. An extra trash bag for the cold coals also comes in handy after the game. You can carry the grill home filed with charcoal, but it's more convenient to dispose of those when possible. I'd also recommend a gallon of tap water in a jug just in case the coals are still hot after the game. Starting a fire in the nearest trash receptacle or in the vehicle on the way home is not a pleasant way to end the day. Be sure to keep the meat cold until you're ready to cook, or you may spend some time in the bathroom later. Zip lock bags on ice work great for carrying meat especially if you're using marinade. Pour your "sauce" in the zip lock, add the meat, shake, and you're ready to grill as soon as the grill is hot (about 10 minutes after lighting). If you're using barbeque sauce or anything sugar based, store that separate and add to the meat about five minutes before serving off the grill, or the sauce will burn during the cooking. Pack sides in separate containers. Meat juice will contaminate foods. This is why zip lock bags are really handy. You're not even tempted to put the grilled food back in the raw meat container where it can pick up bacteria, and your sides never come in contact with meat drippings. You're not likely to be close a bathroom with sinks when tailgating, so pick up some antibacterial wipes. These are good for hand washing before and during the grilling. They also come in handy for a variety of clean up chores. As far as cooking tools, be sure to pack hand mitts. Lodge makes great gloves just for grilling. Those are thicker and safer than home kitchen mitts and also save a lot of wear and tear on kitchen gear. Also toss in tongs and/or a turner. If you turn the meat with a fork, then you're letting the juices out. The food won't be as tasty. Don't forget plates, napkins, and utensils. It's much more convenient to have toss away items, though that's not as earth friendly. Hefty Interlocking plates are my favorites. They are good for the meal and then nice for leftovers, since they lock together. -Grill (mini type) -Charcoal (quick light) -Charcoal Starter Fluid (if you don't buy quick light coals) -Gloves or Mitts -Tongs/Spatula -Jug of Water (for safetymake sure coals are out before leaving) -Big Trash Bags (for disposal and for grill on the way home) -Ice (packing ice and ice for beverages) -Meat (in zip lock bags) -Seasonings (salt, pepper, other favorites) -Barbeque Sauce (put on right before meat is cooked through) -Sides (keep those simple) -Beverages (cans on ice eliminate the need for cups and clean ice) -Paper/Plastic Products (plates, cups, napkins, utensils) -Storage Containers for Leftovers (Heft Interlocking plates or zip lock bags) -Folding Chairs (it's not fun to stand the whole time) -Small Work Table (or use a big trash bag over the tailgate) -Decorations (optional but funthink flags, blow up items and so on) -Music (boom box or car stereo) -Toys (especially if you have kidsfootball, Frisbee, blowing bubbles etc.) WHEW! That sounds like a lot to pack. The first pack-out is always the hardest. Once you've tailgated a few times and especially if you involve the whole family or friend crowd in covering the bases, it's easy to get it together for a ballgame tailgate-fest. A Few Final Tips Be sure to allow ample time to park, prepare, and barbeque. Some tailgaters arrive several hours before the game, but three hours works for my family. That's enough time to get everything done but not so long that the kids get exhausted before the game. Know that you'll probably forget something. Learn to improvise and to borrow. Most fellow tailgaters are glad to lend a hand when needed. After all, it really is one huge, happy party before the game. Relax and enjoy the experience. If you get hung up on having the perfect tailgate barbeque, then you miss the whole point. Hang loose. Have fun. You'll build memories that will last a lifetime.

Maybe a gift certificate to her favorite pizza parlor...if she likes pizza?? Maybe one that delivers pizza or whatever she likes. That way, if she is hungry and is busy studying..she can have whatever she likes delivered to her. She may get tired of dorm food.

Firecracker Shrimp: 1 lb. Large-(16-20 Count) Shrimp, Peeled & Deveined 2 T. Hot Chili Sauce-(Sriracha Is The Best)-Or To Taste 2 T. Olive Oil 1/4 Tsp. Salt 2 Tsp. Sugar 4-5 Cloves Garlic, Pressed 1 Pkg. Amazing Taste Seafood Seasoning Bacon, Sliced To Fit Around The Shrimp-Opt. Using a colander, rinse shrimp thoroughly in cold water; plate dry with a paper towel. Put the shrimp in a bowl and sprinkle Amazing Taste Seafood Seasoning over shrimp. Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. ***While the shrimp are marinating, be sure to soak the skewers if you’re using wooden skewers. They need to soak at least 20 minutes or they’ll scorch or catch on fire. If you’re using metal skewers, you’re good to go. You can half cook the bacon while the shrimp is marinating and the skewers are soaking. Actually you don’t have to cook the bacon at all. You can just wrap it, but, cooking it about half done is better. The key to getting it crispy is to fry it in the skillet for a while. For this shrimp, cut the bacon slices in thirds. For bigger shrimp, cutting the bacon in half works better. You want the bacon long enough to go all the way around the shrimp with a little overlap. Remember that it shrinks a bit if you pre-cook the bacon a bit. Wrapping: After the bacon is fried a little & cooled, take a shrimp and wrap the bacon around. The skewer goes through catching the bacon to hold it around the shrimp. Push through where the bacon meets, so it stays on tight. The bacon does shrink some more and holds on tight as it cooks. When threading the skewers it’s loose, so catch it good with the skewers. On the Grill: Place the skewers on the grill. When the shrimp starts to turn orange colored, flip them. This only take a very few minutes. The times depend on the size of the shrimp. The color is the best guide. Once you see the color like at restaurants, that’s it; the shrimp are done. Even with the bacon around there, you can see the ends of the shrimp and the coloring. With the pre-cooking on the bacon, it is also a nice brown color. If not precooked, the bacon is a bit anemic when the shrimp are done.

I just thought of another gift...they make mini crcokpots...when she is going to be in her room..she could use the mini crockpot to heat up alot of stuff...dips, etc.

Garlic Cheese Bread: 3-1/2 Cups Grated Cheddar Cheese 3/4 Cups Monterey Jack Cheese 1/2 Cup Grated Parmesan Cheese 1/2 Cup Hellman’s Mayonnaise 4 Whole Green Onions, White And Light Green Parts, Minced 1 Dash Salt 1 Loaf Crusty French Bread *** Earthgrains Brown-And-Serve Is Good 1 Stick Butter 4 Cloves Garlic, Finely Minced Grate cheeses by hand to gives you a better result than buying it already shredded in a bag. Peel the garlic by banging it with a can, then peeling off the outer papery skin. Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it. Cut loaf of bread in half, then each half into half again. Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown. Repeat with remaining butter, garlic, and bread. Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes. Slice and serve with Marinara Dipping Sauce.

Little Bombs: A Baker’s Dozen Fresh Jalapeno Peppers 1-(8-oz.) Block Cream Cheese 1 Pkg. Egg Roll Wrappers Cut a slit out of the Jalapeno, leave stem. Scrape out seeds & fill with Cream Cheese. Punch a small hole at the triangle side of the Egg Roll Wrapper, push stem side through & wrap Burrito-Style. Add a little bit of flour/water mixture to seal. Place in refrigerator for 30 min. or so. Deep-Fat Fry at 375 degrees for about 4 minutes. Serve with Jalapeno Jelly and Sour Cream if desired. With the left-over Egg Roll Wrappers, fill with cheese sticks & serve them to the youngsters or people who don’t care for the heat!

Stuffed Jalapeno Peppers: 12 Whole Pickled Or Fresh Jalapenos 1-(8-oz.) Pkg. Cream Cheese 1/2 Cup Cheddar Cheese, Shredded 1/4 Cup Green Onions, Copped 1/8 Tsp. Chili Powder 1/8 Tsp. Garlic Salt Pre-Cooked Bacon Or Regular Bacon Garnish: Cilantro, Red Peppers, & Sliced Pimentos Cut slit down pepper, remove seeds. Mix next 5 ingredients & stuff peppers. Place a slice of pimento down the center of the pepper and wrap with bacon. Bake at 350 degrees for 8-10 minutes-(longer for softer peppers), until cheese begins to melt. Garnish with cilantro & small red peppers if desired. You can add the pimento after baking, if desired.

I have no idea how I thouught of another gift idea for your daughter when trying to get to sleep last night... but..here it is... I guess I was thinking of my grandma who passed away years ago and she would do this every year for Xmas. The ideas that everyone has replied to are great ideas:) I know that a popocorn popper wouldn't be the main gift...but...just something to add on the gifts you get her. Remember that the best present she has though.is your love for each other:) Now to get to my idea...my grandma used to have presents for each of her grandkids and our parents etc...then after all the presents were open, she would wrap necessaies seperately and disguise the presents in paper bags or whatever so we couldn't see what they were. Everyone would take a turn picking out a bag and when the bags were all distributed...we would have a swap. Whoever didn't like what they got in the bag they picked..they could try and bribe a family member on something they got that they wanted. So here is my idea....how about picking out stuff that she likes and can use and wrap each item in paper bags or whatever you choose and put them in a big box. Ideas are up to you..but..here are some ideas that i thought of for her that she could use. Disposable Razor Blades, Her Favorite Candy, Bags Of Her Favoite Chips, The Deoderant Brand She Uses, Toothpaste, A New Toothbrush, Ink Pens, Notebooks, Alarm Clock, Any Kind Of College Supplies She Uses Alot, A Phone Calling Card To Call You, Shampoo-(The Brand She Uses and Rinse), etc. Am sure you get the idea what I mean. Hope this helps you:) Good Luck:) Oh one more thing....I think it would be nice to get her a teddy bear..she is going to miss you and if you get her one...she can have it on her bed when she goes to sleep and it would be a way of her to think that you are close to her. No girl is never to old to have a Teddy Bear..I love them and I have a few of them myself:) I just thought of another gift..if she drinks coffee or cappucino...get her a small coffee maker to put in her room with coffee filters, sugar, cream and a coffee mug...maybe you could find a coffee mug that has her college name on it or something that she likes..or maybe you could get her a mug that says "dad" on it..now that would be special. When she drank her cup of coffee in the morning..you would be right there by her:)

I made these last night with some grilled steak, etc. and these were the best potato cakes I have ever tasted. I eyeball alot when cooking...I added some more shredded potatoes than the recipe called for below and I also doubled the recipe because I didn't think using the amounts below would make that many, but, it did. The next time I make them, I will stick to 2 cups shredded potatoes if I am having steak with it like I did last night. Now if I was just going to have sandwiches with them...I may double the recipe. I had reservations about flattening the potatoes with a fork to make the patties 1/4 to 1/2-in. thick, but, it works and it is alot easier than forming them into patties before frying! ***1 Pkg. Frozen Shredded Potatoes Can Be Substituted For The Real Potatoes; Thaw. I used real potatoes. Real potatoes are better than frozen if you have the time to peel and shred them. The next time I make them, I will add some Shredded Cheddar Cheese in the mixture before frying. I forgot to do that last night. Potato Cakes With Creole Or Cajun Seasoning 2 Cups Peeled, Shredded Potatoes 1/3 White Onion, Shredded-I Shredded A Whole White Onion 1/3 Cup Chopped Green Onions-Or More-To Taste-I Used More 2 Eggs, Beaten 2 T. All-Purpose Four, Or As Needed 1/1-/2 Tsp. Cajun Seasoning Or Tony Chaheres Creole Seasoning Canola Oil Or Vegetable Oil Place the potatoes in a cloth, and wring them to remove as much moisture as possible-Or put Shredded Potatoes in a large bowl and pat with a paper towel. ***I just patted potatoes with a paper towel. Mix the Potatoes, Onion, Green Onions, Eggs, Flour, and Cajun or Creole Seasoning together in a bowl until thoroughly combined. Heat the oil in a large, heavy skillet over medium heat until it shimmers. Drop about 2 T. of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-in. thick. Brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes. Season both sides of potatoes with Garlic Salt, Pepper, & Tony Chachere’s Creole Seasoning While Frying. Flip and cook on the other side. Drain the latkes on paper towels. Use Ketchup Or Sour Cream To Top Potato Cakes Off-(Opt.) ***1 Pkg. Frozen Shredded Potatoes Can Be Substituted For The Real Potatoes; Thaw.

I am not college age...but...thought of one idea for you. Does she have a popcorn popper? Just thought it would be nice to have so when she gets the munchies. I would think that there must be a pop and juice machine somewhere in her dorm to wash the popcorn down.

This salad recipe was made by our good friend Spanky, who isn't with us anymore....it is a very good recipe. Spankys Broccoli Cauliflower Salad: 5 Cups Chopped Fine Broccoli 5 Cups Chopped Fine Cauliflower 2 Cups Cheddar Cheese-Cut Or Shredded 2/3 Cup Chopped Fine Green Onions 1/2 Cup Sunflower Seeds 6 Strips Bacon, Fried Crisp Dressing: 1 Cup Mayonnaise 1/2 Cup Sugar 2 T. Vinegar Put All Salad Ingredients In A Large Bowl; Reserve A Little Bacon & Sunflower Seeds. Pour Dressing Over & Mix Together Well. Let Marinate In Refrigerator For At Least 1 Hour. Top With Reserved Bacon & Sunflower Seeds.

Mexican Confetti Squares: 1/2 Cup Sour Cream 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Cup Shredded Mozzarella Cheese 1-(2-oz.) Jar Diced Pimientos, Drained 2 T. Chopped Green Chiles, Drained 2 T. Chopped Black Olives, Drained 10-(8-in.) Flour Tortillas Paprika Or Chili Powder Jalapeno Pepper Rings-(Opt.) Combine Sour Cream & Softened Cream Cheese in small bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in Shredded Mozzarella Cheese, Pimientos, Green Onions, Green Chiles and Black Olives. Spread about 1/3 cup sour cream mixture over 1 Flour Tortilla. Top with another Flour Tortilla; spread with about 1/3 cup sour cream mixture. Repeat layering two more times ending with Flour Tortilla; wrap in plastic food wrap. Repeat with remaining tortillas and cheese mixture. Refrigerate at least 2 hours or overnight. To serve, cut Flour Tortillas into 1-in. squares; sprinkle tops with paprika or chili powder-or do 1/2 and 1/2. Garnish with Jalapeno Pepper Rings. Serve with toothpicks.

Sausage Cornbread Dressing: 1 lb. Farmer John Hot Sausage Or Regular Sausage 1 Pkg. Sliced Fresh Mushrooms 1/2 Cup Blue Bonnet Margarine 2 Cups Chopped Onion 1-1/2-2 Cups Sliced Celery 1 T. Poultry Seasoning Salt & Pepper To Taste 2 Tsp. Instant Chicken Bouillon 2 Cups Boiling Water 1 Box Marie Callender’s Cornbread Dressing Boil 2 cups water in microwave or on stove. Add 2 Tsp. Instant Chicken Bouillon; stir. Lightly butter a 9x13-inch baking dish. Heat oven to 350 degrees. In a large skillet over medium heat, cook the sausage, breaking up and stirring frequently, until sausage is no longer pink. Remove to paper towels to drain. Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5-7 minutes. In a large mixing bowl, put Marie Callender’s Cornbread Dressing Mix; add the vegetables with the butter and the drained sausage. Stir in poultry seasoning and chicken broth until well moistened, but not mushy. Pack gently into a 9x13-in. cake pan. Bake for 25 minutes. ***Cover with foil if the top begins to get too browned. ***If the Sausage Dressing look too dry after adding all the ingredients; add more Instant Chicken Bouillon to boiling water; add to mixing bowl; stir.