Roxy15

Spicy Honey Wings: 20 Chicken Wings 1-1/2 Cups All-Purpose Flour 3 T. Garlic Powder 3 T. Essence, Recipe Follows-(Or Buy At Grocery Store) 1 Tsp. Kosher Salt 1/2 Tsp. Freshly Ground White Pepper Vegetable Oil, For Frying 1 Cup Hot Pepper Sauce 1/2 Cup Honey 3 T. Dark Brown Sugar Bleu Cheese Dressing or Hidden Valley Ranch Dressing For Dipping Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil. To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine Flour, Garlic Powder, Essence, Salt, and White Pepper. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate. In a large, Deep-Sided Pot or Deep-Fat Fryer; heat several inches of Vegetable Oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess. Deep-Fry the wings until crispy and golden brown, about 12 minutes. While wings are frying, mix the Hot Sauce, Honey, and Brown Sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the Hot Sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes. Serve hot with Bleu Cheese Dressing or Hidden Valley Ranch Dressing. Emeril’s Essence Creole Seasoning-(Also Referred To As Bayou Blast): 2-1/2 T. Paprika 2 T. Salt 2 T. Garlic Powder 1 T. Black Pepper 1 T. Onion Powder 1 T. Cayenne Pepper 1 T. Dried Oregano 1 T. Dried Thyme Combine all ingredients thoroughly.

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Two women were having lunch together, and discussing the merits of cosmetic surgery. The first woman said, “I need to be honest with you, I’m getting a boob job.” The second woman responded, “Oh, that’s nothing. I’m thinking of having my a-hole bleached!” “Whoa,” replied the first woman. “I just can’t picture your husband as a blonde!” Tyrone asked his work buddy Robert one morning, Man,why you always so damn happy when you come to work every day? Robert replied,That's because I make love to my wife every morning before work. Amazed, Tyrone asked him how he gets his wife to make love to him every morning. That's easy, Robert said. I just tell her this little poem that I made up. She loves it! It goes like this: Blond hair, blond hair, eyes so blue... I love waking up and making love to you! Tyrone amazed said, Man, you are so dang sentimental an' sh#t.. But he decided it wouldn't hurt to give it a try. So he spent the rest of the day thinking up a poem for his wife. The next day Tyrone showed up to work all beat to hell..... bruised eyes, broken nose, fat lip, the works. Robert asked, Man, what happened to you? Tyrone said, "I don't know, man. I went home and tried your advice, that's all. I just told her a poem..Well, what poem did you tell her? Tyrone told him: Black hair, Black hair, eyes like a frog.. If I could roll your fat ass over, I'd do you like a dog! Never Argue with a Woman One morning, the husband returns the boat to their lakeside Cottage after several hours of fishing and decides to take a nap. Although not familiar with the lake, the wife decides to take the boat out. She motors out a short distance, anchors, puts her feet up, And begins to read her book. The peace and solitude are magnificent. Along comes a Fish and Game Warden in his boat. He pulls up alongside the woman and says, 'Good morning, Ma'am. What are you doing?' 'Reading a book,' she replies, (thinking, 'Isn't that obvious?') 'You're in a Restricted Fishing Area,' he informs her. 'I'm sorry, officer, but I'm not fishing. I'm reading.' 'Yes, but I see you have all the equipment. For all I know you could start at any moment. I'll have to take you in and write you up.' 'If you do that, I'll have to charge you with sexual assault,' says the woman. 'But I haven't even touched you,' says the Game Warden. 'That's true, but you have all the equipment.. For all I know you could start at any moment.' 'Have a nice day ma'am,' and he left. MORAL: Never argue with a woman who reads.

Bacon-Wrapped Shrimp With Chipotle BBQ Sauce: 20 Strips Bacon-(About 12-Oz.s) 20 Medium Large Shrimp, Shelled & Deveined-(About 1 lb.) 1/2 Cup Sweet Baby Ray's BBQ Sauce Or Your Favorite BBQ Sauce 1/4 Cup Canola Oil 3 T. Lemon Juice 1 Tsp. Dijon Mustard 3 T. Chopped Chipotles In Adobo Sauce 1/2 Tsp. Red Pepper Flakes 1/4 Tsp. Cayenne Pepper Freshly Ground Pepper Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler. Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer. Puree the BBQ Sauce, Canola Oil, Lemon Juice, Mustard, Chipotles, Red Pepper Flakes, Cayenne pepper and 1/4 Tsp. freshly Ground Pepper in a blender. Set aside half of the sauce for dipping. Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

Spinach Dip: 1 Pkg. Frozen Spinach, Chopped, Drained 1 Cup Sour Creaem 1 Cup Hellan's Mayonnaise 1 Pkg. Knorr Vegetable Soup Mix 1 Onion, Diced 1 Can Water Chestnuts, Chopped Combine all ingredients. Refrigerate overnight for flavors to meld. I serve with crackers like Triscuit or Sociables.

Grilled Chicken Wings: 46 Chicken Wings Vegetable Oil Salt & Freshly Ground Pepper Chipotle Hot Sauce, Recipe Follows Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side. Chipotle Hot Sauce: 1-1/2 Cups Red Wine Vinegar 3 T. Dijon Mustard 2-3 T. Chipotle Pepper Puree 3 T. Honey 3 T. Vegetable Oil Salt & Freshly Ground Black Pepper 1 Stick Unsalted Butter, Cut Into Pieces 2 T. Ancho Chile Powder Whisk together the Vinegar, Dijon Mustard, Chipotle Puree, Honey, and Oil in a medium bowl. Season with salt and pepper, to taste. Melt butter in a large skillet or a large pot on the grates of the grill. Add the Hot Sauce mixture and bring to a boil. Whisk in the Ancho Chile Powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Bleu Cheese Dressing, Hidden Valley Ranch Dressing or your favorite Dipping Sauce in a bowl off to the side for dipping. ***Easy Chipotle Pepper Puree: To make easy Chipotle Puree, empty the contents of a can of Chipotle Peppers in Adobo Sauce into a blender, and puree until smooth.

Quesadillas: 1 lb. Foster Farms Boneless, Skinless, Chicken Breast Fillets, Cut Into Strips 1 T. Vegetable Oil 1 Onion, Sliced Into Strips 2 T. Salsa Or To Taste 8-(10-in.) Flour Tortillas 2 Cups Shredded Cheddar Monterey Jack Cheese Blend Pre-heat oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray. In a large skillet, fry the chicken strips in Vegetable Oil until they are no longer pink. Add the onions and fry, stirring constantly, until chicken strips are translucent. Mix in the Salsa. Place the Flour Tortillas between two damp paper towels and microwave on high for 1 minute. Fill half of 1 Flour Tortilla with the chicken mixture and cheese, then fold the Flour Tortilla over the full half. Repeat with remaining Flour Tortillas and filling. Arrange the Quesadillas in the pre-heated 350 degree oven until the cheese is melted. Cut the Quesadillas into fours. ***You can also use Foster Farms Southwestern Chicken Breast Strips for more convenience

Buffalo Chicken Wings: 24 Fresh Chicken Wings Or Party Chicken Wings 2 Quarts Vegetable Oil For Deep-Fat Frying Sauce: 4 T. Butter 1 T. Distilled White Vinegar 5 T. Hot Pepper Sauce Salt & Pepper To Taste 1. In a large skillet or Deep-Fat Fryer, deep-fry chicken wings in oil until done, about 10 minutes. Remove chicken and oil from skillet/fryer, drain oil and reserve chicken. 2. Melt butter/margarine in skillet; add vinegar and Hot Sauce. Season with salt and pepper to taste. Stir all together. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be.

Sweet Spicy Wings: 6 lbs. Party Chicken Wings Or Fresh Chicken Wings Separated At Joints, Tips Discarded 1-1/2 Cups Louisiana-Style Hot Sauce 3/4 Cup Butter 1 Cup Honey Pinch Of Garlic Salt Pinch Of Ground Black Pepper 1 Tsp. Cayenne Pepper Or To Taste Pre-heat outdoor grill for high heat. Lightly oil the grill grate. Grill the chicken 8-12 minutes on each side, or until juices run clear. ***You can Deep-Fry or bake the chicken wings instead, but, it is best when grilled. Remove chicken to a large roasting pan. In a saucepan over medium heat, mix the Hot Sauce, Butter, Honey, Garlic Salt, Black Pepper and Cayenne Pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

Hot & Spicy Chicken Wings: Put water on the bottom of a broiling pan so it is easier to clean. Put desired amount of chicken wing on broiling pan and season chicken wings with Seasoning Salt or seasoning of your choice. Broil chicken wings until slightly crisp and brush Frank’s Red Hot Sauce on wings. Broil wings a few minutes longer, turn wings over and repeat other side until done.

I haven't made these..heard it was good. Grilled Chicken Wings: 1/2 Cup Bulls Eye BBQ Sauce 1/4 Cup Kraft Zesty Italian Dressing 1 Tsp. Ground Thyme 1 Tsp. Cayenne Pepper 1/2 Tsp. Ground Cinnamon 3 lbs. Chicken Wings Mix all ingredients except chicken in medium bowl until well blended. Reserve 1/4 cup sauce; refrigerate. Add chicken to remaining sauce in bowl; toss to coat. Cover. Refrigerate 1 hour or overnight to marinate. Pre-heat greased grill to medium heat. Grill chicken wings for 15-20 minutes or until cooked through, turning frequently. Remove from grill. Heat reserved 1/4 cup sauce. Serve with or pour over grilled chicken wings.

Firecracker Shrimp: Sauce: Siracho Chili Sauce Or Any Hot Chili Sauce Olive Oil Garlic Shrimp: 1 lb. Fresh Large Shrimp-(16-20 Count) Wash shrimp under cold water; pat dry with a paper towel. Sprinkle 1 Pkg. Seafood Seasoning over the shrimp-(Opt.)-Recipe doesn't call for this..but..I would add it. Put 2 T. Red Hot Chili Sauce in a bowl. Add 2 T. Olive Oil ***Eyeball it..Use More If You Want ***This will help make it more of a marinade and it will help the shrimp achieve a nice sizzle later. Pressed Garlic To Taste Put shrimp in a large Zip-Loc Bag. Pour Hot Sauce over shrimp; use a rubber spatula to get sauce out of the bowl. Seal the bag and toss it around a bit to evenly distribute the marinade. Let it sit in the refrigerator for up to an hour.

We got this in the mail that if you go to http://www.dishnetwork.com/redirects/promotion/GamePlanChair/default.aspx and sign up..you get an early bird pkg. and a free tailgating chair. Ok..my hon signed up...he never received a cofirmation email..he called them..they said they had no record of him signing up and that you could only get the chair by signing up over the computer...he called again the next day and a person told him to email them...his email said no address known..so it didn't go through. It seemed like a good packgage plus you got a free tailgaiting chair which we would of used alot. You had to sign up before September 3 to get the pkg. We have no idea if we will get it or not since we can't seem to get an answer from email or when he has called them. Has anyone signued up for this offer and if so..did they get the special and the chair?

If you like okra.this is really good. Fried Okra: 10 Pods Okra, Sliced In 1/4-in. Pieces 1 Egg, Beaten 1 Cup Cornmeal 1/4 Tsp. Salt-(Or To Taste) 1/4 Tsp. Ground Black Pepper-(Or To Taste) Cayenne Pepper/Creole Seasoning To Taste-(Opt.) 1/2 Cup Vegetable Oil In a small bowl, soak okra in egg for 16-17 minutes. In a medium bowl, combine Cornmeal, Salt, Ground Black Pepper, Cayenne Pepper and/or Creole Seasoning if using. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels. ***The last time I made this, I used a skillet...will use my deep-fat fryer next time.

NU:55 WKU:10 Passing: 320 Rushing: 180

Chili Rellenos: 2-(4-oz.) Cans Chopped Green Chiles 1 lb. Ground Beef, Cooked & Drained 4 Cups-(16-oz.) Shredded Cheddar Cheese 1/2 Cup All Purpose Flour 1 Tsp. Salt 2 Eggs 2 Cups Milk Sprinkle green chilies in a greased 13x9-in. baking dish. Top with beef. In a large bowl, combine the cheese, flour and salt. In a small bowl, whisk eggs and milk; stir into cheese mixture until blended. Pour over the beef. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean.

BBQ Meatballs: 3 lbs. Ground Beef 1-(12-oz.) Can Evaporated Milk 1 Cup Oatmeal 1 Cup Cracker Crumbs 2 Eggs 1/2 Cup Chopped Onion 1/2 Tsp. Garlic Powder 2 Tsp. Salt 1/2 Tsp. Pepper 2 Tsp. Chili Powder Sauce: 2 Cups Ketchup 1 Cup Brown Sugar 1/2 Tsp. Liquid Smoke 1/2 Tsp. Garlic Powder 1/4 Cup Chopped Onion To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook. To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13x9 in. pan; pour the sauce over. Bake at 350 degrees F for 1 hour.

Candied Pecans: 1 lb. Shelled Pecans 2 Cups Packed Light Brown Sugar 1 Tsp. Cinnamon 1 Egg White 1 Tsp. Vanilla 2 T. Whipping Cream 1 Stick Butter Preheat oven to 350 degrees. While you are pre-heating the oven, put the stick of butter in a jellyroll pan and place in oven to melt. In a large bowl, combine brown sugar and cinnamon. In another large bowl, combine egg white, vanilla and whipping cream. Whisk together until incorporated and slightly foamy. Toss pecans in the egg/cream mixture until well coated, then toss in sugar mixture until coated. Pour into jellyroll pan and gently spread into one layer, as best as you can. It does not have to be precise just so that there are no large clumps. Bake in 350* oven for 30 minutes stirring after 15 minutes. Remove from oven and pour onto aluminum foil. Stir until the nuts are cool and gently break apart any that are stuck together. Store in an airtight container.

Spicy Pretzels: 1-1/2 lbs. Mini Pretzel Twists 1 Envelope Hidden Valley Ranch Dressing 3/4 Cup Roasted Garlic Oil 1 Tsp. Cayenne Pepper 1/2 Tsp. Garlic Powder 1/2 Tsp. Lemon Pepper Mix Spices Together With Oil, Pour Over Pretzels In A Gallon Zip-lock Baggie. Toss Around To Coat. Toos/Turn/Flip Baggie occasionally while Pretzels are absorbing the flavors. *** The Longer They Sit, The Better They Are! ***The Pretzels Are Not Oily-They Soak Up The Oil.

Buffalo Chicken Wings: Oil For Deep-Fat Frying 1/4 Cup Butter 1/4 Cup Hot Sauce 1 Dash Ground Black Pepper 1 Dash Garlic Powder 1/2 Cup All-Purpose Flour-(Can Use More If Needed) 1/4 Tsp. Paprika 1/4 Tsp. Cayenne Pepper-(Can Use More Pepper To Taste) 1/4 Tsp. Salt 10 Fresh Chicken Wings Heat oil in a Deep-Fat Fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Fry coated wings in hot oil for 10-15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add Hot Sauce mixture and stir together. Serve with Bleu Cheese Dressing or Hidden Valley Ranch Dressing in a bowl off to the side for dipping.

Quesadillas de Camarones: Flour Tortillas 12 Whole Large Shrimp, Peeled And Deveined 8-oz. Can Marca El Pato Salsa de Chili Fresco-(Or any Mexican Red Sauce) ***Can Use Enchilada Sauce/Taco Sauce 1 Whole Large Onion 1 Whole Red Bell Pepper 1 Whole Green Bell Pepper 2 Cups Grated Monterey Jack Cheese Or Colby/Jack, Pepper Jack, Mexican Blend Cheese, Cheddar Cheese Or Cheese Of Your Choice 2 T. Olive Oil Salt To Taste Pour Mexican Red Sauce over shrimp. Set aside. Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside. Return skillet to high heat, and then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces. In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. Remove from skillet and slice into wedges. Serve with Rice, Beans, Salsa, Sour Cream, Guacamole—whatever your preference.

Chewy Chocolate Chip Cookies: 4-oz. stick of salted butter=1 stick 7-oz.s shortening=1 Cup 1 lb. brown sugar=2 Cups Packed 4-oz.s white sugar=1/2 cup 1/4 cup heavy cream 2 T. vanilla 1 whole large egg 2 large egg yolks 1-lb. + 4-oz.s bread flour=4-1/2 Cups 2 Tsp.s salt 4 Tsp.s baking powder 12-oz.s semisweet chocolate chips 8-oz.s finely chopped pecans Preheat oven to 325 degrees. In a large mixer bowl, on medium speed, cream butter, shortening and sugars until very light and fluffy…about 5 minutes. Add the rest of the liquids one at a time and beat well after each. In a separate bowl mix the dry ingredients and stir well to distribute the ingredients. A little at a time, mix the dry ingredients into the sugar mixture. When all the dry ingredients have been incorporated, add the nuts and chocolate chips; by this time your mixer bowl may be full so you may have to stir them in by hand. Using an ice cream scoop make dough balls, 2-oz.s each and place 6 balls on a parchment paper lined cookie sheet and bake for 18 minutes. Cool cookies on a cooling rack by sliding the parchment paper off the cookie sheet onto the rack. Store in airtight container. ***Ingredients measured by volume rather than weight can vary greatly from person to person. If you scoop your flour then level when you measure it rather than spooning it in then leveling... the amount of flour going into your recipe is going to vary and the results is not going to be the same. There can be a very fine line between enough flour and too much flour in some recipes. In order to get the chewy cookie that stays soft with this recipe I'm afraid that line in indeed fine.

Buffalo Spring Rolls: Yield: 24 Buffalo Spring Rolls: 1 lb. Chicken Boneless Chicken Breast 1 Chicken Bouillon Cube 3/4 Cup Franks Red Hot Sauce 1/2 Cup Shredded Mozzarella Cheese 1 Beaten Egg With 1 T. Water 1/2 Cup Bleu Cheese Salad Dressing 1 Pkg. Spring Roll Wrappers 6 Cups Peanut Oil, For Frying 6 Ribs Celery, Sliced Into Celery Sticks Cook chicken breasts by placing into a pot of water, along with Bouillion Cube, boil chicken until completely done. Remove chicken from pot, allow the chicken to cool, and shred and cut chicken into small bite-sized pieces. Combine shredded chicken, Franks Red Hot sauce, and Mozzarella Cheese. Place about 2 Tsp.s of chicken mixture onto springroll and roll springroll, secure springroll with beaten egg. Heat cooking oil to 350 degrees. Fry a springrolls a couple at a time until all are done, do not overcrowd, or add too many because the temperature of oil would drop too low and the springrolls wouldnt be crisp. Drain cooked springrolls on paper towels and serve with Bleu Cheese and celery sticks.

Grilled Potato Skins: 2 Large Baking Potatoes 2 T. Butter, Melted 2 Tsp. Minced Fresh Rosemary Or 1/2 Tsp. Dried Rosemary, Crushed 1/2 Tsp. Salt 1/2 Tsp. Pepper 1 Cup Shredded Cheddar Cheese 3 Bacon Strips, Cooked & Crumbles 2 Green Onions, Chopped Sour Cream Cut each potato lengthwise into 4 wedges. Cut away the white portion, leaving 1/4" on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. Makes 8 appetizers.

LIME-AND-CHILI-RUBBED CHICKEN: 2 tsp. chili powder 2 tsp. packed brown sugar 2 tsp. grated lime peel 1/2 tsp. salt 1/4 tsp. garlic powder 1/8 tsp. cayenne pepper 4 boneless, skinless chicken breast halves (about 1 1/4 lb.) 2 tsp. olive OR canola oil Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture. Place chicken on grill over medium heat. Cover grill; cook 10-15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170 degrees). TIP: Refrigerating the "rubbed" chicken 20-30 minutes before grilling really enhances the flavor.