Roxy15

White Chip Pumpkin Spice Cake: 1 Pkg. Spice Cake Mix 3 Large Eggs 1-(15-oz.) Can LIBBY'S® 100% Pure Pumpkin 2/3 Cup Evaporated Milk 1/3 Cup Vegetable Oil 1 Cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels. PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan. COMBINE cake mix, eggs, pumpkin, evaporated milk and vegetable oil in large mixer bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in morsels. Pour into prepared Bundt pan. BAKE for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle half of glaze over cake; serve with remaining glaze. FOR WHITE CHIP CINNAMON GLAZE: HEAT 3 tablespoons evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 cup (6 oz.) NESTLÉ TOLL HOUSE Premier White Morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.

Chicken Casserole: 4 Cups Diced Chicken 4 Cups Chicken Broth 1-1/2 Cups Diced Celery Diced Velveeta Cheese 1 Large Onion, Diced 2 Eggs, Beaten 1 Can Cream Of Mushroom Soup 1/2 Tsp. Pepper 4 Cups Ritz Cracker Crumbs Mix all ingredients and put cracker crumbs in last. Save some cracker crumbs to sprinke on top, before baking. Cover the first 30 minutes of baking. Bake at 350 degrees for 45 minutes to an hour in a 9x13-in. pan.

You will get the best tastiog mashed potatoes using Whipping Cream instead of milk so tell your girlfriend or wife if you like. I want everyone's Thanksgiving to be a happy one:)

You are very welcome..thx for thanking me..much appreciated. I hope that you have a wondeful Turkey Day:)

Neb 41**24 Pass 225 Rush 275

Seafood Nachos: 16 Large Tortilla Chips 1-(8-oz.) Pkg. Louis Kemp Crab Delights 1-(8-oz.) Pkg. Louis Kemp Lobster Delights Amazing Taste Seasoning For Seafood To Taste Fresh Baby Shrimp Or 1 Pkg. Frozen Salad Shrimp Shredded Monterey Jack Cheese Or Mexican-Style Shredded Cheese Sliced Jalapenos From A Jar Spread Tortilla Chips on 10-in. waxed paper-lined paper plate or microwave safe plate. Put Crab, Lobster and Shrimp in a bowl and sprinkle Amazing Taste Seasoning For Seafood over the fish; cover well. Layer the crab, lobster and shrimp over the Tortilla Chips. Sliced Jalapenos From A Jar Spread Tortilla Chips on 10-in. waxed paper-lined paper plate or microwave safe plate. Layer the crab, lobster and shrimp over the Tortilla Chips. Sprinkle Amazing Taste Seasoning For Seafood To Taste Sprinkle Shredded Monterey Jack Cheese on top. Layer Sliced Jalapenos on top. Microwave at medium heat until cheese is melted. ***You can also bake these in the oven. Serve with Salsa, Sour Cream & Sliced Avocados off to the side Microwave at medium heat until cheese is melted. ***You can also bake these in the oven. Serve with Salsa, Sour Cream & Sliced Avocados off to the side.

Bacon Cheese Mushrooms: 25 Mushrooms 3/4 Cup Mayonnaise 1 Small Onion, Chopped 5 Strips Bacon, Cooked & Crumbled Grated Cheddar Cheese Remove mushroom stems. Wash and clean mushrooms, pat dry with a paper towel. Mix mayonnaise, onion and bacon. Put a teaspoon of mixture in each mushroom cap. Put mushrooms in buttered pan and cover with Grated Cheddar Cheese. Bake at 350 degrees for 15 minutes.

Veggie Garden Pizza Squares: 1-(8-oz.) Pkg. Refrigerated Crescent Roll Dough 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Pkg. Dry Hidden Valley Ranch Dressing Mix 1/2 Cup Shredded Cheddar Cheese 1/4 Cup Sliced Black Olives 1/2 Cup Of Your Favorite Vegetables ***Broccoli, Carrots, Cauliflower, Green Bell Pepper, Tomatoes, Red Onions, Etc. 1. Preheat oven to 375 degrees 2. Roll out crescent dough onto a large baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 10-13 minutes in preheated oven, or until golden brown. Allow to cool. 3. In medium bowl, combine Cream Cheese with the Hidden Valley Ranch Dressing Mix. 4. Spread the Cream Cheese mixture over the cooled crust. Arrange cheese, olives and veggies on top cheese mixture like a pizza. Chill for at least 30 minutes to firm. Cut into squares or bite-size pieces to serve.

Garden Pizza: 1-(8-oz.) Can Refrigerated Crescent Rolls 1-(8-oz.) Pkg. Cream Cheese, Softened 1/3 Cup Mayonnaise 1 Tsp. Dried Dill Weed 1 Tsp. Onion, Minced Or Chopped-(Or To Taste) 2 Cups Finely Chopped Raw Vegetables-(Broccoli, Cauliflower, Green Bell Pepper, Celery, Etc.) ***You want the crust covered with vegetables so use more if it doesn't look like enough 1/2 Cup Chopped Green Onions 1/2 Cup Shredded Carrot ***Use Any Fresh Vegetable Combination You Like. Spread Crescent Rolls out on 12-in. round, ungreased, Pizza Pan, pressing all seams together. Bake at 400 degrees for 10 minutes; cool. Blend Cream Cheese, Mayonnaise, Dill & Minced Or Chopped Onion until smooth. Spread on baked, cooked crust. Mix together raw vegetables and sprinkle over Cream Cheese mixture. Top with green onions and shredded carrots. Lightly press into top. Chill until served on covered serving plate. Cut into squares.

Turkey Butter Ingredients: Take one stick of room temperature butter, soft enough to mix; 3 cloves of crushed garlic; 1 tsp freshly grated lemon zest; 1 tsp poultry seasoning; 1 tsp black pepper; 1 1/2 tsp kosher salt; and about 1 tsp of freshly chopped rosemary. Mix the Herbed Butter Simply mix that up. You can do this with any combination of dried herbs or fresh herbs. Sage is popular, tarragon is also very nice -- this is just my favorite blend. This is more of a technique than a recipe. You're going to alter this with your favorites. Put the Butter Under the Turkey Skin We're going to stuff it under the skin on either side of the breastbone. You can loosen the skin on either side of the breastbone starting with your fingers with the cavity facing towards you. Once you start it you can use a small rubber spatula and just work it under the skin, in between the meat and the skin. It will loosen pretty easily, and don't worry about tearing the skin, turkey skin is very tough. So get it down as far as it can go. Then take half the butter and place it under the skin on one side of the breastbone. Just kind of shove it under there and use your finger to scrap it off the spoon. Once it's underneath use your fingers and hand to spread it from the back to the front. Spread it evenly so you have the same amount across the surface. Repeat the same procedure on the other side of the breastbone with the other half of the butter. Once you're done you're going to have butter on your fingers and in the bowl, so take any excess butter and spread it over the surface of the skin.

Tomato Canapes: 3/4 Cup Finely Diced Tomatoes 2 Tsp. Finely Diced Onions 1 Tsp Finely Chopped Fresh Basil Leaves 1/2 Tsp. House Seasoning, Recipe Follows 1 Pkg. Mini Phyllo Shells 1/2 Cup Packed Shredded Mozzarella Cheese 1/4 Cup Mayonnaise 4 T. Real Bacon Pieces, Or More As Needed-(Or Hormel) Preheat the oven to 350 degrees. Fry bacon; drain and chop or put in Food Processor. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each Phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time. House Seasoning: 1 Cup Salt 1/4 Cup Black Pepper 1/4 Cup Garlic Powder Mix ingredients together and store in an airtight container for up to 6 months.

Mushroom Canapes: 1/2 Cup Mayonnaise 1/4 Cup Freshly Grated Parmesan Cheese 2-oz. Canned Mushroom Pieces & Stems, Drained 1/2 Of a 2.8-oz. Can French-Fried Onion Rings 1-8-oz.) Loaf Party Rye Or Pumpernickel Bread In a bowl, stir together the Mayonnaise, Parmesan, Mushrooms, and Onion Rings. Spread on lightly toasted Party Rye or Pumpernickel Bread. Place the canapés on a baking sheet and broil until the topping is bubbly.

Crockpot Little Smokies: 2 Pkgs. Little Smokies 1-(12-oz.) Bottle Chili Sauce 1 Cup Grape Jelly Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours, stirring occasionally.

Vegetable Pizza: 2 Pkgs. Crescent Rolls 2-(8-oz.) Pkgs. Cream Cheese, Softened 1/2-3/4 Cup Miracle Whip 1 Pkg. Knox Vegetable Mix Or Vegetable Soup Mix Or 1 Pkg. Hidden Valley Ranch Dressing ***You May Use Your Preference Of These 3 Mixes) 1 Tsp. Dill Weed Shredded Cheese-(Mexian Cheese Blend or Cheddar Cheese is good) 1/4 Tsp. Garlic Powder Or 1-1/2 Tsp. Garlic Salt 1 T. Onion-(Or To Taste), Minced Or Chopped 1/4 Tsp. Seasoning Salt Spread crescent rolls on cookie sheet or pizza pan or 9x13x2-in. pan. Bake at 350 degrees for 8-13 minutes or until golden brown. Mix together Cream Cheese, Mayonnaise, Vegetable Mix-(Or Hidden Valley Ranch Dressing) and Dill Weed. Sprinkle remaining ingredients over mixture. Spread over baked crust. Add your choice of the following: Carrots Celery Cauliflower Radishes Black Olive s Green Peppers Bacon Bits Broccoli ***Vegetables should be finely chopped; bacon cooked and crumbled.

Orange Salad: 1-(3-oz.) Box Orange Jello 2 Cups Water, Boilng 50 Miniature Marshmallows 1-(3-oz.) Pkg. Cream Cheese 1 Pkg. Prepared Dream Whip 1 Can, Drained, Crushed Pineapple 1 Large Grated Carrot 1/2 Cup Nuts, Chopped Combine orange jello, water and marshmallows until dissoved. Mix in seperate bowl, cream cheese, prepared Dream Whip, pineapple, carrots and nuts. Fold this mixture into jello mixture. Pour in 9x13-in pan. Refrigerate.

Cranberry Salad: 1 Pkg. Knox Gelatin 1/4 Cup Cold Water 1 Can Cranberry Sauce 1 Pkg. Strawberry Or Cherry Jello Topping: 1-(3-oz.) Pkg. Philadelphia Cream Cheese 4-oz. Cool Whip 2 T. Sugar 2 T. Salad Dressing 1/4 Cup Chopped Nuts Heat 1 can cranberry sauce in 1 pkg. strawberry or cherry jello with 1 cup boiling water. Beat with mixer until blended. Add Knox Gelatin dissolved in 1/4 cup cold water. Now add 1 cup cold water to the mixture. Pour in a 9x9-in. pan to set. Prepare topping, combining all ingredients in order given above. Spread on salad. Serve after refrigeration.

Pistachio Salad: 1-(3-1/2-oz. or 3-1/4-oz) Pistachio Pudding 1-(20-oz.) Can Crushed Pineapple 1 Cup Miniature Marshmallows 1-(9-oz.) Carton Cool Whip 1/2 Cup Chopped Walnuts Dissolve pudding with pineapple juice. Add rest of ingredients. Stir and chill.

Strawberry & Sour Cream Salad: 2 pkgs.-(3-oz.) Strawberry Jello 1-1/2 Cups Boiling Water 1 Small Can Crushed Pineapple, Drained 2 Pkgs.-(10-oz.) Or 1-(16-oz.) Pkg. Frezaen Strawberries 3 Bananas, Mashed 1 Pint Sour Cream Mix all together except the sour cream. Seperate in half. Put half in mold and chill. Spread sour cream over this, then add remaining half of jello mixture. Chill.

Everyone has their own way of roasting a turkey...this is the way I am going to make ours this year. Turkey: If you purchase a frozen turkey, you must defrost it in the refrigerator, and it can take several days to completely defrost, depending on the size of your bird. Make sure you read the instructions on the turkey packaging so that you allow yourself enough time before Thanksgiving! Also, you should never try to defrost a turkey on your kitchen counter or in the kitchen sink. This promotes the growth of harmful bacteria. Turkey-Defrosted If Frozen Turkey: Preheat the oven to 425 degrees. Put cut Up Celery, Diced Onions, Garlic Cloves, Baby Carrots and 1-32-oz. Can Chicken Broth on bottom of roaster. Take the giblets out of the turkey and wash the turkey inside and out under cold water. Remove any excess fat and leftover pinfeathers and pat the turkey dry with paper towels. Use a rubber spatula to carefully loosen the skin around the entire bird. Take butter and cut into large chunks. Place the butter pieces under the skin of the entire turkey. Put chunks of butter in the cavity of the turkey; sprinkle Tony Chachere’s Original Creole Seasoning in cavity. Rub Christopher Ranch Garlic In A Jar over the turkey. Melt butter and stir in Tony Chachere’s Original Creole Seasoning To Taste in a bowl. Massage butter mixture all over the turkey. Stuff the Turkey with Sausage Cornbread Stuffing Mix. Tie the ends of the turkey legs with twine so it looks as if it is trying to cross his legs. Tuck the wing tips under the body of the turkey. Loosely cover the turkey with aluminum foil. Transfer the turkey to roasting pan and place in the oven. Cook the turkey for 30 minutes at 425 degrees then turn the oven down to 350 degrees and continue cooking till turkey is done. After the first half hour, baste the turkey every 1/2 hour or so. Turning the oven back up to 425 degrees for the final 15 minutes or so if you want to give a browning boost to the skin. It's important to let it stand out of the oven for a good 20 minutes before you actually carve it.

NEB 59-KU 13 300 RUSH 250 PASS

Roast Beef: 1 Chuck Roast Onions, Sliced Garlic 1 Container Sliced Fresh Mushrooms 1 Pkg. Baby Carrots Potatoes All-Purpose Flour 2 or 3 Cans Beef Broth Kitchen Bouquet Christopher Ranch Garlic In A Jar Garlic Salt/Pepper Or Cajun Spice & Blackening Rub Vegetable Oil Or Olive Oil Preheat oven to 220 degrees. Cover the Chuck Roast with flour and lightly brown in a skillet using Vegetable Oil Or Olive Oil. Take roast out of skillet once it is lightly browned. Put Christopher Ranch Garlic In A Jar all over the roast; including the sides. Sprinkle Cajun Spice & Blackening Rub all over the roast-(don’t be skimpy) and some Black Pepper ***Or Use Garlic Salt & Pepper Put onions, garlic, sliced fresh mushrooms, carrots and potatoes on the bottom of roasting pan. Pour cans of beef broth over the vegetables. Put roasting rack in roaster and put the Chuck Roast on rack. Bake at 220 degrees all day. ***I have it in the oven by 8:30 a.m. but we don't eat tell at least 8 at night..so just keep an eye on it and adapt the temperature if you need to. I like to keep it at 220 degrees because it makes the roast very tender. Roast Beef Gravy: Melt 1/2 cup butter; add 1/2 cup flour; stir using a whisk. Add roast beef broth and keep whisking until smooth. ***Add a little milk and kitchen bouquet if necessary. ***If you are making mashed potatoes, cook the potatoes separately or they will brown. Mashed Potatoes: Boil potatoes, drain. Put in mixing bowl and add butter, salt, pepper and Whipping Cream ***Whipping Cream is better than using milk. Mix till smooth.

After 20 years of marriage, a couple was lying in bed. Suddenly the wife felt her husband begin to touch her in ways he hadn't in quite some time. It almost tickled as his fingers started at her neck, and then began moving down past the small of her back. He then slid his hand across her shoulders and neck, slowly worked it down over one breast, then the other, stopping just over her lower belly. He then proceeded to place his hand on her left inner arm, caressed past the side of her breast again, working down her side, passed gently over and then in between her buttock and down her leg to her calf.Then, he proceeded up her inner thigh, stopping just at the upper most portion of her leg. He continued in the same manner on her right side,then suddenly stopped, rolled over and became silent. As she had become quite aroused by this caressing, she asked in a loving voice, "That was wonderful. Why did you stop?" "I found the remote," he said

Definition of frustration...... (uh, that's a rubic's cube in the back)

When my wife turned 40 I told her I was trading her in on two 20 year olds. She said I wasn't wired for 220 and would burn out my plug.

Green Pea Salad: 2 Packages-(10-oz.s Each) Frozen Peas, Defrosted 1 Cup Celery, Finely Cut 1/2 Cup Scallions, Finely Cut 1 lb. Bacon, Cooked & Crumbled 1 Cup Sour Cream Salt To Taste Combine peas, celery, scallions, bacon, sour cream and salt to taste. Chill thoroughly.