Roxy15

Honey Cornbread: 1 Cup All-Purpose Flour 1 Cup Yellow Cornmeal 1/4 Cup Sugar 3 Tsp. Baking Powder 1/2 Tsp. Salt 2 Eggs 1 Cup Heavy Whipping Cream 1/4 Cup Canola Oil 1/4 Cup Honey In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Philly Firecrackers: 1/2 Cup Sour Cream 1/2 Cup Mayonnaise 1 Green Onion, Chopped 2 T. Prepared Horseradish-(Can Use More) To Taste 1/2 Tsp. Salt 1/2 Tsp. Pepper 8 Flour Tortillas 1 lb. Deli Roast Beef, Cut Into 24 Thin Slices 2-(6-oz.) Pkg.s Deli-Style Sharp Cheddar Cheese Slices Or Deli-Style Sharp Cheddar Cheese Slices 2 Cups Shredded Iceberg Lettuce Stir together first 6 ingredients until blended. Spread evenly on one side of each Flour Tortilla; top with 3 beef slices and 2 cheese slices. Sprinkle evenly with shredded lettuce. Roll up Flour Tortillas tightly; wrap in Parchment Paper or Plastic Wrap. Chill 8 hours. Cut in slices to serve-(Opt.)

Sangria: Use whatever fresh fruit you have on hand (strawberries, pineapple, mangoes, blackberries, chopped green apple, etc.), just make sure to include at least 1 citrus fruit in the mix. 1 bottle-(750 ml) chilled White Zinfandel 1/2 cup Peach Schnapps 2 Tbsp. Cointreau, Grand Marnier or other Orange Liqueur 2 Tbsp. Sugar, or to taste 2 Cinnamon Sticks, broken in half 1 Lemon, sliced 1 Orange, sliced 1 Peach, sliced into wedges 1-(10 oz.) bottle chilled Club Soda (1-1/4 c.) Ice Cubes Mix first 8 ingredients in a tall pitcher. Refrigerate for at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wine glasses with ice cubes. Pour sangria over ice. Serve.

Salsa Burger: 1/4 cup finely chopped shallots 3/8 teaspoon salt 1/4 teaspoon ground chipotle chile pepper 1/8 teaspoon black pepper 1 lb. lean ground round 1/4 cup refrigerated fresh salsa, divided Cooking Spray 4 slices Monterey Jack Cheese 4 lettuce leaves 4 hamburger buns, toasted 8 tomato slices 1. Combine first 5 ingredients and 2 T. salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. 2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts. 3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1-1/2 teaspoons Salsa, and 1 bun top.

Crab-Stuffed Portobello Mushrooms: Crab Filling: 1 lb. Crab Meat, Picked Over For Shells And Cartilage 1 Large Egg, Beaten 1/2 Cup Panko Bread Crumbs 1/4 Cup Mayonnaise 1/4 Cup Finely Chopped Scallions 1 Tsp. Worcestershire Sauce 1 Tsp. Old Bay Seasoning 1/4 Tsp. Salt 1/4 Tsp. Hot Red Pepper Sauce 6 Portobella Mushrooms-(About 3-1/2” In Diameter 6 T. Panko Bread Crumbs, For Topping Olive Oil, For Drizzling Chopped Fresh Parsley, For Serving Lemon Wedges, For Serving Position a rack in the top third of the oven and preheat oven to 400 degrees. Lightly oil a baking sheet. To make the crab filling, mix together the Crab Meat, Egg, Panko Bread Crumbs, Mayonnaise, Scallions, Worcestershire Sauce, Old Bay Seasoning, Salt, and Hot Pepper Sauce until combined. Cover and refrigerate until ready to use, up to 2 hours. Trim the mushroom stems flush with the caps; discard the stems, or save for another use. Rinse the mushrooms quickly under cold running water to remove any grit. Using the tip of a spoon, scrape out the dark gills from undersides of the caps. Fill each mushroom cap with the crab mixture, mounding the filling in the cap. Place the caps filling sides up, on the baking sheet. Sprinkle the filling in each cap with 1 T. of Panko Bread Crumbs and drizzle with Olive Oil. Bake until the Panko Bread Crumbs are golden brown-20 to 25 minutes. Sprinkle with the parsley and serve hot, with the lemon wedges.

Hamburger Stroganoff: 1# ground beef 1/2 onion - diced 1 clove garlic - chopped 1 can cream mushroom soup 1 small can mushrooms UNDRAINED or use fresh sliced mushrooms 1 cup sour cream Cooked noodles Brown ground beef with onions and garlic; drain grease. Add soup and mushrooms and simmer for 10-15 minutes. Add sour cream and simmer another 5-8 minutes until sour cream is blended in. Do not boil after adding sour cream. Serve over cooked noodles.

Chinese Wontons: 1 lb. Ground Pork, Cooked 3 Chopped Garlic Cloves 1 Tsp. Grated Fresh Ginger 1 T. Soy Sauce 1 Tsp. Sesame Oil 3 Carrots, Finely Diced 3 Stalks Celery, Finely Diced 6 Green Onions, Finely Diced 1-(12-oz.) Pkg. Won-Ton Wrappers Water Oil For Deep-Fat Frying Your Favorite Sweet And Sour Sauce Combine Pork, Garlic, Ginger, Soy Sauce, and Vegetables in a bowl. Separate Won-Ton Skins. Place a heaping Tsp. of filling in the center of each Won-Ton. Brush water on 2 borders of the skin, covering 1/4-in. from the edge. Fold skin over to form a triangle, sealing edges. Pinch the two long outside points together. Heat oil to 450 degrees and fry 4-5 Won-Tons at a time until golden brown. Drain and serve with your favorite Dipping Sauce. ***Can add drained Water Chestnuts to give Won-Tons an extra crunch. ***Can add dashes of Hot Sauce.

Cheese Puffs With Variations: 1 Cup All-Purpose Flour 1/4 Cup Confectioner’s Sugar 1/8 Tsp. Cayenne Pepper 1/8 Tsp. Salt 1/2 Cup Cold Butter Or Hard Margarine 1/2 Cup Grated Sharp Cheddar Cheese 1/2 Tsp. Vanilla Combine Flour, Confectioner’s Sugar, Cayenne Pepper and Salt. Cut in margarine or butter until mixture resembles coarse crumbs. Add cheese and vanilla. Mix well. Roll into 1 inch balls. Arrange about 1-in. apart on ungreased baking sheets. Bake in 350 F. oven for about 20 minutes until golden. Let stand on baking sheets for 5 minutes before removing to wire racks to cool. Makes about 2 dozen cheese puffs. MEXICAN CHEESE PUFFS: Omit Cheddar Cheese. Use same amount of grated Monterey Jack With Jalapeno Cheese. ITALIAN CHEESE PUFFS: Omit Cheddar Cheese. Use same amount of grated Romano or Parmesan Cheese.

Pretzels: 2-(16-oz.) Bags Small Twist Pretzels 1-(12-oz.) Bottle Orville Redenbacher Popping Oil-(DO NOT SUBSITUTE) 2 Pkg.s Hidden Valley Ranch Salad Dressing And Seasoning Mix 1 Tsp. Garlic Powder 1/2 Tsp. Lemon Pepper In a small bowl, mix together Hidden Valley Ranch Dressing packet, Garlic Powder and Lemon Pepper. In a large bowl, add two bags of pretzels, the bottle of Popcorn Oil and the spice mixture. Blend well and stir every 15 minutes for about one hour. The pretzels will absorb much of the oil and the spices will coat the outside. Place pretzels on paper towel to drain excess liquid, place in Zip-Loc Bag and let sit for 6-8 hours.

Honey BBQ Drummettes: 1 Cup Kraft Honey Barbecue Sauce 4-1/2 Tsp. Soy Sauce 1/2 Tsp. Ground Ginger 1/4 Tsp. Garlic Powder 16 Chicken Drummettes Preheat greased grill to medium heat. Mix BBQ Sauce, Soy Sauce, Ginger and Garlic Powder. Grill chicken 15 minutes or until cooked through, turning and brushing occasionally with the BBQ Sauce mixture. Serve with additional BBQ Sauce, if desired.

Hot Chicken Wings: 3 lbs. Chicken Wings 1-1/2 Cups Hot Sauce 1-1/2 T. Cajun Spice 1/2 Tsp. Cayenne Pepper 3/4 T. Garlic Powder Oil, For Frying Buffalo Sauce, Recipe Follows Thai Dipping Sauce, Recipe Follows Combine Hot Sauce, and Cajun Spice, Pepper and Garlic Powder. Mix well and cover wings. Cover and let sit in the refrigerator for 24 hours. Fry wings in hot oil until crispy. Serve with dipping sauces. Buffalo sauce: 8 T. Softened Butter 8 T. Hot Sauce Combine Butter and Hot Sauce. Whisk until blended. Thai Dipping Sauce: 1 cup Sweet Chili Sauce (available at Asian Markets or in Asian aisle of supermarket) 1 T. Soy Sauce Mix Chili Sauce and Soy Sauce until well blended.

Bacon Wrapped Mushrooms: 1-(10-12-oz.) Pkg. Fresh Baby Bella Mushrooms 1-(1 lb.) Pkg. Sliced Bacon-(Not Thickly Sliced) Box Of Rounded Toothpicks Wash mushrooms well. Pat dry. Trim stems, if necessary. Leave smaller mushrooms whole, cut large mushrooms in half or quarters as necessary. Cut slab of bacon in half-(you should have about 5 inch long strips for wrapping). Wrap bacon around mushrooms and secure with a rounded toothpick. Place on broiling pan with rack. Broil one side until browned, turn and broil other side until browned. Time varies according to size of pieces, thickness of bacon and distance of pan from broiler unit. Watch carefully. Serve warm as an appetizer. *** Bacon "spits" so don't place pan too close to the broiler unit.

Seafood Stuffed Mushrooms: 1 Can Cream Of Shrimp Soup 1/2 Cup Milk/Cream 1/4 lb. Lobster Meat 1/4 lb. Crab Meat 1/4 lb. Shrimp, Chopped 12 Large Stuffing Mushrooms 2 Cups Monterey Jack Cheese, Divided Combine soup, milk, lobster, crab, shrimp and 1 cup cheese. Warm in saucepot. Remove stems from mushrooms. Fill the cavity of mushroom with seafood mixture. Bake at 400 for 15 minutes. Add additional cup cheese over mushrooms and return to oven for another 5 minutes.

Taco Tartlets: 1 lb. Lean Ground Beef Sliced Jalapenos To Taste 2 T. Taco Seasoning Mix 2 T. Ice Water Shredded Cheddar Cheese Or Mexican Cheese Blend Filling: 1 Cup Sour Cream 2 T. Taco Sauce 2-oz. Chopped Black Olives 3/4 Cup Crushed Tortilla Chips Mix Hamburger, Sliced Jalapenos, Taco Seasoning and Ice Water with hands until well blended. Press into bottom and sides of small greased muffin tins. Mix ingredients for filling and place a spoonful in each shell. Sprinkle shredded cheese on top. Bake 7-8 minutes at 425 degrees. *** They usually come right out. The fat from the ground meat tends to not make them stick. Use a Teflon Mini Muffin Tin to make it easier to come out. Just run a knife around them if they do stick.

Honey Buffalo Wings: 1 lb. Chicken Wings 1 Cup Sylvia’s Hot & Sassy Original Sauce Or Your Favorite Hot Sauce Few Dashes Hot Red Pepper Sauce Few Dashes Chipotle Tabasco Sauce 1/4 Tsp. Seasoned Salt 1/4 Tsp. Silvia's Seasoning Or Your Favorite Chicken Rub Seasoning 1/8 Tsp. Ground Black Pepper 1/4 Cup Honey Clean any feathers from wings. Wash. Remove tips from wings. Cut wings at joints to make smaller pieces. Add remaining ingredients. toss with wings thoroughly. Place wings with marinade mixture in container or plastic Zip-Loc bag; let it marinate for a few hours or overnight. Spray a baking dish, pan or cast iron skillet with cooking spray. Add wings in one layer. Place in preheated 350-degree oven. Bake for about 45 to 50 minutes, or until sauce is thick and bubbling. Pierce with paring knife and see if juices run clear from meat. Serves about 8 people. ***You can double or triple the recipe, depending on how many people you expect to be feeding. ***For a change of pace, you can use drumsticks or skinned breast strips with or in place of the wings.

Depending on how much time I have..tsk Creamy Alfredo Sauce: 1/2 cup butter 2 cups heavy cream 1 cup Parmesan cheese, grated 1 clove of garlic, pressed Fresh ground pepper Fresh minced parsley, optional In a saucepan combine butter and cream. Simmer this for about 10 minutes, until nice and warm. Add the Parmesan and pressed garlic. Simmer this for 15 – 20 minutes on low until cheese is melted and flavors have melded. Remove from heat and use on cooked fettuccine, vermicelli or in your favorite recipe! Garnish with more parmesan cheese, fresh ground pepper and parsley, if using. I make Seafood Fettuccine Alfredo with this recipe and it is delicious! Just add cooked scallops and shrimp to your pasta and pour this creamy sauce over top

Shrimp Mushroom Alfredo: 1 Box of Fettucine 1lb. of Shrimp 1 cup or 1/2 cup Fresh Sliced Mushrooms 1 Jar Alfredo Sauce 1/2 Cup Butter 3 Tsp. Minced Garlic or 3 Garlic Cloves 3 T. Chopped Parsley Juice Of One Lemon Salt & Pepper To Taste Boil water and add fettucine then set aside. Melt butter over medium heat and add in the shrimp and mushrooms and evenly coat. Sautee for 1-2 minutes; then throw in the rest of your ingrediens. Cook shrimp until it is no longer translucent and mushrooms are softened. ***I haven't made this..I would sprinkle some Seafood Seasoning over the shrimp also.

Salmon Patties: 1-(16-oz.) Can Salmon 1/2 Cup Chopped Green Onions 1/4 cup Chopped Parsley 1 Cup Bread Crumbs 2 Eggs, Beaten 1 Tsp. Prepared Mustard 2 T. Lemon Juice Cooking Oil Drain and flake salmon, reserve 1/3 cup of liquid. Combine salmon with the onions, parsley, and bread crumbs Add the beaten eggs, mustard, lemon juice, and reserved salmon liquid Form into patties, you should get 6 medium or 4 large Fry patties in oil over medium heat until browned on both sides These are also good on hamburger buns.

Garlic Sauce: 1/2 Stick Butter 6 Large Garlic Cloves 4 T. Ketchup 2 T. Sriracha Hot Chili Sauce 2 T. Frank's Red Hot sauce or similar 2 T. Worcestershire Sauce 1/4 Tsp. Crushed Red Pepper Flakes Melt the butter slowly while finely chopping the garlic. Add the garlic to the butter along with the other ingredients and simmer, stirring often, for about 30-45 minutes, until thickened. You may need to whisk the butter back in if it separated. The lower heat you simmer at, the less likely it will separate.

Chicken Carbonara: 1lb. chicken breast,cubed 3 cups of Penne (or pasta of choice) 6 strips bacon,chopped 1/2 onion chopped 2 cups mushrooms,sliced 2 cups milk 1 can Cream of Mushroom 1 can Cream of Chicken 2 garlic cloves,minced Salt & Pepper to taste Dried Basil & Oregano Parmesan Cheese For Topping-(Opt.) Cook bacon to liking.Throw in cubed chicken,cook fully. Toss in onion & mushrooms,garlic & remaining seasonings,cook until onions are tender.Add soups & milk.Evenly coat.Toss in pasta evenly coat.Serve and top with Parmesan Cheese

Garlic Parmesan Wings: 3/4 Cup Butter, Melted 3-4 Garlic Cloves, Minced 1/4 Cup Green Can Parmesan Cheese 12-20 Chicken Wings Fresh Parmesan Cheese, Shredded Melt Butter and add Minced Garlic and Parmesan Cheese. Cook for 5 minutes. Grill, bake or Deep-Fry wings. Toss wings in bowl with Butter/Garlic Mixture. Remove to plate and shred fresh Parmesan Cheese on top and serve.

Enchilada Lasagna: 1-1/2 lb. Ground Hamburger 1 Onion, Minced 2 Cloves Garlic, Minced 1 Can Refried Beans Cumin, To Taste Chili Powder, To Taste 6 Large Flour Tortillas Or Tortillas Of Your Choice 1 Large Can Enchilada Sauce Or Make Your Own 1-(4-oz.) Can Chilies Shredded Cheese-(Eyeball It) Brown ground meat with onions and garlic. Drain. Add Refried Beans and 1 can Chilies. Heat all together. Lay two tortillas in the bottom of a 9" x 13" pan. Add 1/3 of the meat mixture. Top with cheese. Repeat layers until ground meat is gone. Top with cheese and bake at 350 degrees for about 30 minutes.

I haven't made these...found this on the web and they looked good to me. Chimichanga Appetizers: These can take some time to prepare. Depending on how you want to go about preparing them. Left-overs work well. Store bought ingredients can be substituted. They can be made ahead of time then frozen. Sauce: ***Make ahead of time; set aside. 1/4 Cup All-Purpose Flour 2 Tsp. Chicken Bouillon 1 Tsp. Chili Flakes 2 Tsp. Ground Cumin 2 Tsp. Onion Powder 1 Tsp. Garlic Powder 1 T. Paprika 2 Cups Water Shredded Sharp Cheddar Cheese 1 Pkg. Corn Tortillas Or Egg Roll Wrappers-(Store Egg Roll Wrappers Will Work) Add all the dry ingredients to a medium sized saucepan. Mix it all up. Slowly add the water to the mix. Heat until it comes to a boil. Reduce the heat and simmer. Adjust the seasonings if need be. If it's too thick additional water can be added. Remove it from heat. Set aside. Cooked and thinly sliced Beef Brisket or Sirloin Beef can be used. These were made using leftover 1/2 Sirloin Mesquite Smoked Roast. Once it's sliced. it then needs to be shredded, fat removed then placed into a large saucepan. Add 1 cup (to start with ) of the sauce to the meat. Heat on medium heat. You don't want this too saucy. Just enough for it to simmer. Turn the heat down to low. Cover and simmer for 30 minutes. Mix it around to keep it from burning. Remove it from the heat, covered. And let it come to room temp. Warm up your Tortillas Or Egg Roll Wrappers, on a paper lined plate. Microwave for 1 minute. Just enough to make them pliable. Spread 1 T. of the meat mixture to the bottom edge of the Corn Tortilla or Egg Roll Wrapper. Add some cheese. Roll up tight. Place seam side down until your ready to cook them. Deep fry @350 degrees for 3 to 5 minutes. Or until they float and are crispy. ***Or oven bake them on a cookie sheet seam side down at 350 degrees for 15 minutes or until crisp. Mix Sour Cream with Chopped Green Onions in a bowl and put on the side for dipping.

I sent you a pm just now.

We weren't in the same accident...my accident was in 1999...I wasn't driving..went through a windshield and flew 50 ft...was stupid and was with a drunk driver..never again! I called my attorney in Omaha and told him that the court was holding money for me..and he asked me... how did I know that? Crap, I thought that he knew about it..but..to this day I don't know for sure if he knew that they were holding money or not. I said that I think my sister told me when I was in rehab..I have no idea if I am remembered her telling me this or if it was just in my head. I just new that the court had the money period! LIke I have said before...I knew things that other people didn't know when I came out of the coma and some stuff stuck with me. I know this sounds completely nuts..but..it is true. I have no idea what information you need. I would tell you if I knew. I just feel like I got screwed big time by the court!! Crap..wish I could go and sue the hospital I was in...in Kansas..but..it is too late for that. I got a cornea transplant out of their negligence! I asked the sister who will talk to me..why they didn't sue that hospital and all she could say was.."Oh, we thought about it." That pissed me off big time! I wish they would of NOT THOUGHT ABOUT IT AND WOULD OF DONE IT! GEEZ.. So my attorney looked into it.saw that the court had money that they were holding..they were about to give the money away till I kept persisting that it was there and my attorney kept them from giving it away just before time ran out to claim it. So the attorney went to the court and asked for the money..and that stupid judge gave the money away to Medicaid...and my attorney threated to appeal the judge's decision and Medicaid decided to give me 5,000. I just blame myself for not having my attorney appeal that stupid judges decision! and wonder to this day if I screwed up big time! Sorry this is so long..I just feel real screwed by that judge snd I am pissed off big time! Yes we had different attorneys..2 different accidents.