Roxy15

Nebraska is down at half time....lets get this game going and cheer! I was a cheerleader so will start...GO BIG RED!!!! The crowd is way too quite in my opinion...who is going to to say GO BIG RED AFTER ME???? Let's all cheer!! Yes..I have been having a few beers:) We are not playing like we should be playing..alot of game time left..lets hope we do better!! Go Huskers!!!

She hasn't taken a picture of them because her batteries are dead..but..she will send one to me when she gets some new batteries..will post picture of them when she sends it to me ok? These wings are one of their favorite wing recipes. These sound great to me. CANDIED GARLIC CHICKEN WINGS: 1-1/2 Cups Honey 6 T. Soy Sauce 6 Garlic Cloves-(Pressed) 2 lbs. Chicken Wings 15 Drops Frank’s Red Sauce Heat Honey, Soy Sauce and Garlic until boiling. Place the wings in a 9x13-in. baking pan and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight. Bake uncovered at 375 degrees F for 1 hour; turn wings after 1/2 hour. After 1 hour, remove the foil cover and bake for 15 minutes. Take the wings out of the sauce and bake on a rack for 8 minutes. Turn over the wings & cook for another 8 minutes. Yield: 30 appetizers.

I emailed my friend who I told you about..who is the secret Paula Deen..I call her:) and she told that the wings look good and that she woulod use either Franks Red Hot Sauce or Franks Buffalo Wing Sauce. She definetely knows how to cook and I trust her:) So that is what I am going to use when I make them:)

Huskers: 34 Texas 17 250 RUSH 145 PASS

Blushing:) thank you so much for he compliment...have a great day:) You are all wonderful people..huggssss to all:)

Sorry..I just saw your question. I haven't made these wings..but..I am going to. I will use Frank's Hot Sauce or maybe Tabasco Sauce..haven't decided yet.either would be good I think..at least I hope so:) I will let you know which one I used when I make them....hopefully I will make them soon.

They are both correct:) I just edited cookie recipe..sifted the flour..forgot to put that in..sorry...I sprinkled the cookies with sugar before baking...don't be skimpy with the sugar..will ice them next time...i didn't have the stuff to ice them...The cookies were great with just the sugar though:) These are the best sugar cookies I have ever tasted.

Please notice that I edited the Chocolate Peanut Butter Cookie Recipe...I had made a mistake...it is right now..sorry

Whoever did it:) did a great job and I will make appetizers for you and have a keg of beer handy or whatever you drink:) It is awesome:) P.S. I get to have a beer with you:)

Another Recpe From My Friend..The Secret Paula Deen:) Use sugar cookie recipe..posted. Chocolate Peanut Butter Cookie Pizza: 1/2 recipe of sugar cookie dough 4 oz cream cheese –(My friend used Light Cream Cheese) 2 Tbsp brown sugar 3/4 cup peanut butter 1/4 cup semi-sweet chocolate chips, melted 3 Reese's peanut butter cups, chopped 1/4 cup peanuts, chopped (optional) Preheat oven to 350 degrees. Use half of the sugar cookie dough recipe. Roll out your pizza cookie, I rolled mine out on parchment paper to a 12 inch circle, and then put it on the pizza pan, parchment paper and all. Bake in a preheated 350 degree oven for 16 - 18 minutes or until lightly brown. Let cool for 10-15 minutes, after time is up loosen cookie off your pan (skip if you used parchment paper) Meanwhile cream together the cream cheese, brown sugar and peanut butter. Spread peanut butter mixture onto cookie crust. Melt chocolate chips carefully in microwave, drizzle on top of the cookie/peanut butter combo. Chop up peanut butter cups and sprinkle on top. Sprinkle with chopped peanuts. Cut into 12 wedges with a pizza cutter. Sugar Cookies: 3 Cups Sifted All-Purpose Flour 1-1/2 Tsp. Baking Powder 1/2 Tsp. Salt 1 Cup White Sugar 1 Cup Butter 1 Egg, Lightly Beaten 3 T. Half-and-Half 1 Tsp. Vanilla Extract Pre-Heat oven to 400 degrees. Sift together All-Purpose Flour, Baking Powder, Sugar and Salt. Cut in butter and blend with a Pastry Blender until mixture is crumbly. Stir in lightly Beaten Egg, Vanilla and Half-and-Half. Blend well. On a floured surface, roll out dough to 1/8-in. thickness. Cut into shapes. Place on ungreased baking sheet and sprinkle with sugar. Bake for 6-8 minutes or until lightly brown. ***I baked the cookies for 6 minutes. ***I didn't have the ingredients to ice them...I just sprinkled them with sugar before baking-be generous with the sugar. ***I rolled the cookie dough into small balls with my hands...didn't roll out. ***They are really good..will ice them next time:) Good either way. Sugar Cookie Icing Recipe: 2 Tsp. Milk 1 Cup Confectioner’s Sugar 2 Tsp. Light Corn Syrup 1/2 Tsp. Vanilla Extract Assorted Food Coloring Colors In a small bowl, stir together the milk and Confectioner’s Sugar until smooth. Beat in Corn Syrup and the Vanilla Extract until icing is smooth and glossy. If the icing is too thick, add additional corn syrup to thin slightly. Divide the icing into separate bowls, and add food coloring to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips. Top with cany decorator balls, holiday sprinkle or any other festive design.

I love the new look on the Huskerboard:) Great Job:) to whoever did it:)

This recipe is from a friend of mine...she is one fantastic cook. I just know from over the computer..I think she may be a secret Paula Deen:) who knows:) ****See Note On Bottom Sugar Cookies: 3 Cups Sifted All-Purpose Flour 1-1/2 Tsp. Baking Powder 1/2 Tsp. Salt 1 Cup White Sugar 1 Cup Butter 1 Egg, Lightly Beaten 3 T. Half-and-Half 1 Tsp. Vanilla Extract Pre-Heat oven to 400 degrees. Sift together All-Purpose Flour, Baking Powder, Sugar and Salt. Cut in butter and blend with a Pastry Blender until mixture is crumbly. Stir in lightly Beaten Egg, Vanilla and Half-and-Half. Blend well. On a floured surface, roll out dough to 1/8-in. thickness. Cut into shapes. Place on ungreased baking sheet and sprinkle with sugar. Bake for 6-8 minutes or until lightly brown. ***I baked the cookies for 6 minutes. Sugar Cookie Icing Recipe: 2 Tsp. Milk 1 Cup Confectioner’s Sugar 2 Tsp. Light Corn Syrup 1/2 Tsp. Vanilla Extract Assorted Food Coloring Colors In a small bowl, stir together the milk and Confectioner’s Sugar until smooth. Beat in Corn Syrup and the Vanilla Extract until icing is smooth and glossy. If the icing is too thick, add additional corn syrup to thin slightly. Divide the icing into separate bowls, and add food coloring to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips. Top with cany decorator balls, holiday sprinkle or any other festive design. ***I just rolled the dough with my hands into balls and sprinkled the tops with sugar..don't be skimpy on the sugar. ***I will ice them next time I make them. I didn't have the stuff to ice them. They were really good with the sugar..don't be skimpy with sugar when you sprinkle the tops with sugar.

Well...the neighbors that I told you about who was hitting the kid..etc...well they finally all moved out whohoo:) We talked to the person who rents the house out yesterday..she was working on the house..and we asked her if she was going to start screening people who want to live there and we told her some stuff that went on over there. She told us that she told her husband that he was going to start screening the people because she is too soft hearted. She said she is going to have the house painted inside..new carpet and they are going to replace the grass that the renters have let go to pot! When the sign goes for rent again..I am going to write down her phone number so we call call her if any stuff happens again! We will see who we get next time.

Taco Tater Skins: 6 Large Russet Potatoes 1/2 Cup Butter, Melted 2 T. Taco Seasoning 1 Cup-(4-oz.s) Shredded Cheddar Cheese 15 Bacon Strips, Cooked & Crumbled 3 Green Onions, Chopped Salsa & Sour Cream Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat to 350 degrees. When cool enough to handle, cut the potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Combine the butter and Taco Seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon and onions. Bake for 5-10 minutes or until the cheese is melted. Serve with Salsa and Sour Cream

Nebrasks 31 KState 10 Running 245 Passing 175

A man walks into a restaurant with a full-grown ostrich behind him. The waitress asks them for their orders. The man says, "A hamburger, fries and a coke," and turns to the ostrich, "What's yours?" "I'll have the same," says the ostrich. A short time later the waitress returns with the order. "That will be $9.40 please. " The man reaches into his pocket and pulls out the exact change for payment. The next day, the man and the ostrich come again and the man says, "A hamburger, fries and a coke." The ostrich says, "I'll have the same." Again the man reaches into his pocket and pays with exact change. This becomes routine until the two enter again. "The usual?" asks the waitress. "No, this is Friday night, so I will have a steak, baked potato and a salad," says the man. "Same," says the ostrich. Shortly the waitress brings the order and says, "That will be $32.62." Once again the man pulls the exact change out of his pocket and places it on the table. The waitress cannot hold back her curiosity any longer. "Excuse me, sir. How do you manage to always come up with the exact change in your pocket every time?" "Well," says the man, "several years ago I was cleaning the attic and found an old lamp. When I rubbed it, a Genie appeared and offered me two wishes. My first wish was that if I ever had to pay for anything, I would just put my hand in my pocket and the right amount of money would always be there." "That's brilliant!" says the waitress. "Most people would ask for a million dollars or something, but you'll always be as rich as you want for as long as you live!" "That's right. Whether it's a gallon of milk or a Rolls Royce, the exact money is always there," says the man. The waitress asks, "What's with the ostrich?" The man sighs, pauses and answers, "My second wish was for a tall chick with a big butt and long legs who agrees with everything I say."

Spicy Ranch Chicken Wings: 4 lbs. Whole Chicken Wings 3/4 Cup Hot Pepper Sauce-Frank’s Red Hot Sauce or Frank’s Buffalo Wing Sauce 1/4 Cup Butter, Melted 3 T. Cider Vinegar 1 Envelope Hidden Valley Ranch Salad Dressing Mix 1/2 Tsp. Paprika Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the Hot Pepper Sauce, Butter and Vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. Place chicken on racks in two greased 15x10x1-in. baking pans. Sprinkle with Hidden Valley Dressing Mix and Paprika. Bake, uncovered, at 350 degrees for 40-50 minutes or until juices run clear. Serve with Bleu Cheese Dressing/Hidden Valley Ranch Dressing on the side for dipping.

Chicken Strips: 1 Cup-(8-oz.s) Sour Cream 1/8 Tsp. Garlic Salt 1/8 Tsp. Onion Salt 1/2 Tsp. Cayenne Pepper-Opt. 1/8 Tsp. Paprika 1-(12-oz.) Pkg. Potato Chips, Crushed 2 lbs. Boneless, Skinless, Chicken Breasts, Cut Into 1-in. Strips 1/4 Cup Butter, Melted Salsa, BBQ Sauce, Sweet-and-Sour Sauce, Ranch Dressing In a shallow bowl, combine Sour Cream and Seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10-in. baking pan. Drizzle with butter. Bake at 400 degrees for 20-22 minutes or until chicken is no longer pink. Serve with Salsa, Sweet-and-Sour Sauce, BBQ Sauce or Ranch Dressing. ***Can use Monterey Jack Tortilla Chips Or BBQ Potato Chips, Crushed Ritz Crackers instead of Potato Chips.

Potato Romanoff: 8 Medium Potatoes-Peeled & Cut In Half 2 T. Butter 1 Cup Sour Cream 4 Whole Green Onions, Chopped 1-3/4 Cups Shredded Cheddar Cheese Salt & Ground Black Pepper/Or Regular Black Pepper To Taste 1 Tsp. Paprika Boil potatoes until tender. Mash with butter and sour cream, stir in onions,3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining 1/2 cup cheese and paprika. Bake uncovered at 350 degrees F for 40 minutes.

Cheesy Onion POtatoes: I made this in the morning..stuck it in the refrigerator so all I had to do was bake them for dinner. Wash and bake some potatoes in a 400* oven until done. I didn't wrap them in foil..just baked them. Very thinly slice up a large sweet onion and set that aside. Have some butter or margarine on hand. Grated Medium Cheddar Cheese-(Monterey Jack Cheese is good too) Fresh Ground Pepper When the potatoes are done and cooled enough to touch, slice them into 1/4 inch slices. Lightly butter a covered casserole dish (the size depends on how much you're making) and layer some potatoes, some butter, a bit of pepper, some of the onions and then some grated medium cheddar cheese. Continue doing this until you get to the top of the dish and end with cheese. Cover the casserole dish and place it in a preheated 350* oven for about 40 minutes, so the onions are cooked. Uncover the casserole and let it sit for about 5 minutes and then serve it up. Easy and delicious! (You can also do this on the grill, just layer the ingredients in heavy duty foil and wrap up well so the cheese and butter doesn't drip out.)

Baked Potato Casserole: (This recipe can be cut in half and will easily feed 4) 5 lbs. Red Potatoes-(Baked & Cubed) 2 Cups Cubed Cheddar Cheese 1 Cup Sour Cream 1 lb. Bacon-(Cooked & Crumbled) 2 Cups Shredded Sharp Cheddar Cheese 1 Cup Mayonnaise 1/2 T. Pepper In large bowl, combine potatoes and bacon. In another bowl combine remaining ingredients. Add both mixtures and toss to coat. Bake in a greased 4-1.2 1/2 qt. baking dish, uncovered at 325 degrees for 45-60 minutes until bubbly. Top each serving with chopped green onions if desired. *If you halve the recipe, only bake for 30 to 45 minutes at 325 degrees.

Seafood Nachos: 1-(16-oz.) Bag Corn Tortilla Chips 2 Cups-(8-oz.s) Shredded Cheddar Cheese 2 Cups-(8-oz.s) Shredded Pepper Jack Cheese 1 T. Butter 1 Clove Garlic, Minced 8-oz.s Crab Meat, Picked Clean Of Shells 1/2 lb. Shrimp, Boiled, Peeled, Deveined, & Tails Removed, Chopped 1/2 lb. Scallops, Muscle Removed, Chopped ***If You Don’t Care For Scallops, Use More Shrimp and Crab Meat 1 Cup Heavy Cream 16-oz.s Grated Parmesan Cheese 1/2 Tsp. Salt 1/2 Tsp. Ground Pepper 1/2 Tsp. Garlic Powder 1 Cup Shredded Iceberg Lettuce 1 Cup Pico de Gallo 10-12 Pickled Jalapeno Slices Sour Cream Pre-Heat the oven to 375 degrees. In a large baking pan, place a layer of the Tortilla Chips and cover with the Shredded Cheddar and Pepper Jack Cheeses. Bake the chips for 2-3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside. In a large sauté pan over medium-high heat, melt the butter and sauté the garlic until soft. Add the Crab Meat, Shrimp, and Scallops and sauté for 3 minutes. Add the cream to the seafood and stir for 2-3 minutes, until the sauce has thickened. Add the Parmesan Cheese and stir to combine. Remove the seafood mixture from the heat, stir in the Salt, Pepper and Garlic Powder and pour on the Tortilla Chips. Top the Nachos with Shredded Lettuce, Pico de Gallo, Jalapenos and a large dollop of Sour Cream. Pico de Gallo: 5 Medium-Size Garden Tomatoes, Peeled, Seeded & Chopped 1 Medium-Size Green Bell Pepper, Diced 1 Medium-Size Red Bell Pepper, Diced 1 Large Red Onion, Diced 1 Jalapeno, Seeded & Finely Minced 1 Cup Diced Canned Pineapple, Draned 1 T. Texas Pete Hot Sauce 1 Tsp. Grated Lemon Zest 1 Tsp. Fresh Lemon Juice 1 Tsp. Grated Lime Zest 1 Tsp. Fresh Lime Juice 1 T. Honey 1/4 Cup Chopped Fresh Cilantro In a large bowl, mix together all of the ingredients until well combined. Serve immediately or refrigerated, covered, until needed. ***You can store Pico de Gallo in a sealed container and refrigerate up to a week.

Baked Cinnamon Chips With Fruit Salsa: 10-(10-in.) Flour Tortillas Melted Butter Or Butter Flavored Cooking Spray 2 Cups Cinnamon Sugar Preheat oven to 350 degrees. Coat one side of each Flour Tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). Bake in the pre-heated oven 8 to 10 minutes. Repeat with any remaining Tortilla Wedges. Allow to cool approximately 15 minutes. Fruit Salsa: 2 Kiwis, Peeled & Diced 2 Golden Delicious Apples, Peeled, Cored & Diced 8-oz.s Raspberries 1-(16-oz. Carton Strawberries, Diced 2 T. White Sugar-(More Or Less To Taste) 1 T. Brown Sugar-(More Or Less To Taste) 3 T. Fruit Preserves, Any Flavor **Picture Is With Strawberry Preserves In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Parmesan Potato Wedges: 4 Large Russet Potatoes, Washed & Drained 1/4 Cup Vegetable Oil 2/3 Cup Grated Parmesan Cheese 1/2 Tsp. Salt 1/2 Tsp. Freshly Ground Black Pepper 4 Tsp. Garlic Powder 2 Tsp. Dried Thyme, Crushed Pre-Heat oven to 375 degrees. Cut each potato lengthwise into 6 wedges. Place in a large bowl, add oil and stir until potatoes are well coated. In a small bowl, combine Parmesan Cheese, Salt, Pepper, Garlic Powder and Thyme. Sprinkle mixture on potatoes and stir until potatoes are well coated. Spread potatoes on a greased baking sheet and bake for 35-40 minutes, or until tender and golden brown. ***Turn potatoes during baking,

BBQ Chicken Tortilla Pizzas: 3 Packages-(8-oz.s) each) Italian Pizza Crusts, Or 8 Pita Breads-(16-in. in Diameter) 3/4 Cup Sweet Baby Ray’s BBQ Sauce-Or Your Favorite BBQ Sauce 1-1/2 Cups Cut-Up or Shredded Cooked Chicken-(Cau Use Rotisserie Chicken) 3/4 Cup Shredded Smoked Or Regular Cheddar Cheese/Shredded Mozzarella Cheese-(Or Cheese Of Your Choice) Sliced Fresh Mushrooms To Taste-(Opt.) Chopped Green Peppers To Taste-(Opt.) Chopped Onions To Taste-(Opt.) Parmesan Cheese-(Opt.) Red Pepper Flakes-(Opt.) Heat oven to 450 degrees. Place Bread Shells on ungreased large cookie sheet. Spread BBQ Sauce on Pizza Crusts to within 1/4-in. of edges. Top with Onions, Mushrooms, Green Peppers, chieken. Sprinkle cheese over. Bake 7 minutes or until cheese is melted. Cut into Pizza Slices or Wedges to serve. Sprinkle Parmesan Cheese and Red Pepper Flakes on top of Slices/Wedges.