Roxy15

Slow Cooked Beef Brisket: 1 large onion, sliced 1 fresh beef brisket (3 to 4 pounds), cut in half-this is not a corn beef brisket 1/4 teaspoon pepper 1 jar (4-1/2 ounces) sliced mushrooms, drained 3/4 cup beef broth 1/2 cup chili sauce 1/4 cup packed brown sugar 2 garlic cloves, minced 1/4 cup all-purpose flour 1/4 cup cold water Place onion in a 5-qt. slow cooker. Rub brisket with pepper; place over onion. Top with mushrooms. In a small bowl, combine the broth, chili sauce, brown sugar and garlic; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender. Remove brisket and keep warm. In a small bowl, combine flour and water until smooth. Stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Slice brisket; serve with gravy.

Creamy Celery Beef Stroganoff: 2 lbs. beef stew meat, cut into 1-inch cubes 1 can (10-3/4 oz.s) condensed cream of celery soup, undiluted 1 can (10-3/4 oz.s) condensed cream of mushroom soup, undiluted 1 medium onion, chopped Garlic, Chopped 1 jar (6 oz.s) sliced mushrooms, drained or use fresh sliced mushrooms 1 envelope onion soup mix 1/2 teapoon pepper 1 cup-(8 oz.s) sour cream Hot cooked noodles In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve over hot cooked noodles.

Another Hmmmmm....my sister just buys turkey gravy in a jar or whatever..that drives me nuts why anyone would let good turkey broth go to waste. The turkey gravy recipe I use is so easy and it is great stuff...I think of my dad alot when he was alive..he always said that when he was a captain in the airforce... he got hungry for a good home cooked meal and he was never going to go hungry again and not let good food go to waste. My dad was a joker and had alot of friends..he liked a good meal and some beer:) and he loved Husker football and the St. Louis Cardinals like I do:) I miss him so much. The Cardinals beat the Cincinnati Reds:) Am so happy:) Go Cardinals:)

Another Hmmm...guess I am on a roll today lol Don't the people who play professional sporta know that kids look up to them???? I heard that there was a big fight in todays game when the Cardinals played the Cincinnati Reds ...word got out that the reds bashed them!! Hope the cardinals beat their you know what! http://www.kmov.com/news/local/Cincinnati-Reds-Player-Rips-Cardinals-100344584.html

Chicken Rice Casserole: 1 box Uncle Ben's long grain and wild rice with wild seasoning 3 cups cooked, cut-up chicken 1 cup sliced fresh mushrooms 3 tablespoons chopped pimiento 1 cup chicken broth 1 can water chestnuts 1 can cream of chicken soup 1 can cream of mushroom soup chopped parsley Minced garlic-opt. Chopped onions-opt. Cook rice as directed on package and add other ingredients. Bake at 350 for 1 hour., uncovered. Sprinkle with slivered almonds.

Chili Cheese Dip: 1 lb. Lean Ground Beef 1-(16-oz.) Jar Picante Sauce 2-(16-oz.) Cans Refried Beans 1 Cup-(8-oz.s) Sour Cream 1/2 Tsp. Chili Powder 1/2 Cup Chopped Onion Salt & Pepper To Taste 1-(8-oz.) Pkg. Shredded Cheddar Cheese Jalapenos Or Chiles, Chopped To Taste Cook ground beef with onion; drain. Mix everything together in slow cooker or crockpot and cook on low (about 3 to 4 hours). Serve with favorite vegetables or chips.

The President going on the tv show "The View"...so stupid in my opinion.. People showing up at televised ballgames in zero temperatures and wearing no shirts just to aee if they get noticed by a tv camera People pay to get into baseball games and have some person sitting in front of you holding a big sign up...that really irritates me Going to a restaurant and having flies or bugs...and it is blazing hot outside and the restaurant's air coditioner never kicks on... People who you think are your friends and then backstab you big time..family included Ok..done venting:) got stuff to do around the house:) Your turn..what makes yoo go hmmmmmm?

Ranch Crackers: 2 Boxes Ranch Flavored Keebler Munch’Ems 1 Box Original Flavored Keebler Munch’Ems 1 Small Bag Butter Flavored Pretzels 1 Bag Plain Pepperidge Farm Goldfish Crackers 1 Bag Cheese Pepperidge Farm Goldfish Crackers 1 Box Keebler Wheatables Crackers 1-12-oz. Bottle Orville Redenbacher Butter Oil-(Found In Popcorn Area Of Grocery Store) 1 Pkg. Hidden Valley Ranch Salad Dressing Mix Mix all the crackers and pretzels in a large container. In a small bowl, mix the Orville Redenbacher Butter Oil and Hidden Valley Ranch Mix. Microwave it 2 minutes or so, stirring to make sure it is dissolved. Pour over the crackers and stir well. You can put it into a large Tupperware bowl and keep turning the bowl instead of stirring.

BBq Sauce: 1/2 cup tomato sauce 1/4 cup molasses 3 Tbsp. brown sugar 3 1/2 Tbsp. cider vinegar 2 Tbsp. corn starch 1 1/2 Tbsp. liquid smoke 2 Tbsp. honey 1/2 tsp. salt and pepper 1 stick celery, chopped 1/3 onion, chopped 1 1/2 Tbsp. hot pepper sauce 2 cloves of garlic, minced 1 tsp. of each: Paprika Chili powder Horse radish Worcestershire sauce Directions: 1. Mix all ingredients in a medium bowl until it is all blended and mixed. 2. Put in a medium sauce pan and heat on high until it boils. 3. Turn down heat to medium low and simmer for about 15 min. or until vegetables are tender. 4. Strain vegetables out. (If chunky sauce is preferred leave vegetables in.)

Beef Brisket: Haven't Made..I would add onions and chopped garlic. Marinade: 2 T. liquid smoke 1 tsp. garlic salt 1 tsp. onion salt 1 tsp. black pepper 1 tsp. celery salt 2 T. Worcestershire Sauce Combine marinade ingredients. 3 1/2 - 4 pound beef brisket 1 bottle favorite barbeque sauce Place brisket fat side down in a 9x13" container 2" deep. Rub marinade into top and sides of meat. Cover and marinate overnight. The next day, place meat fat side up; cover with foil and bake 5 hours at 250°. Uncover; remove fat. Pour 1/2 of bbq suce on top. Bake for one hour, uncovered. Let stand till cold to slice 1/4 to 3/8" thick. Offer remaining bbq sauce.

Chilaquiles: 8 Handful Tortilla Chips-(Generous) Enchilada Sauce 2 Cups Hot Water 16 T. Powdered Chili 4 T. Lard 2 T. Flour 1 Tsp. Salt 4-oz.s Shredded Monterey Jack Cheese 4-oz.s Shredded Chihuahua Cheese Sour Cream Combine the water and Chili Powder and set aside for 1-2 hours Heat the lard and flour to make a light brown roux; add salt and chili water. Simmer 20-30 minutes until smooth and thickened. Toss the cheeses together. Divide the chips into each of 8 au gratin dishes. Spoon sauce liberally over chips. Top with 2-3 dabs of sour cream and cover with cheese, drizzle each with about 1 tablespoon of the sauce. Bake at 375 degrees until cheese melts and contents bubble. Serve with sour cream, tomatoes and cilantro as a side.

I have no idea if it is true or not.

http://www.huffingtonpost.com/2010/08/07/is-this-the-worst-marriag_n_674464.html

Spicy Fried Wings: Spicy Chicken Seasoning Ingredients: 1 T. Seasoning Salt 1 T. Crushed Red Pepper Flakes 2 Tsp. Black Pepper 2 Tsp. Cayenne Pepper 2 Tsp. Poultry Seasoning 1 Tsp. Lemon Pepper 12 Whole Chicken Wings, Cut In 1/2 At The Joint Spicy Chicken Batter: 2 Eggs 2 T. Hot Sauce 1 T. Crushed Red Pepper Flakes 1 Tsp. Black Pepper 1 Tsp. Cayenne Pepper 2 Cups All-Purpose Flour Vegetable Oil, To Fry Dipping Sauce, Recipe Follows In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings. Serve with Dipping Sauce. Spicy Dipping Sauce: 1 Cup Sour Cream 2 T. Horseradish 1/4 T. Chili Sauce 1/2 Tsp. Cayenne Pepper Salt And Freshly Ground Black Pepper Mix all the ingredients in a small bowl.

ATLANTIC FISH CO. LOBSTER ROLL: 1 lb. fresh Maine lobster meat, cooked and chilled 2 T. mayonnaise Salt and black pepper, to taste Juice of one lemon 1 T. finely diced fresh celery 1 1/2 T. finely chopped fresh herbs (parsley, tarragon, etc.) 1 c. shredded iceberg lettuce 2 t. creamy Italian dressing 4 best-quality hot dog rolls 4 T. (1/2 stick) melted butter In a medium-sized bowl, combine lobster, mayonnaise, salt and pepper, lemon juice, celery and 3/4 T. of the herbs. Refrigerate. In another bowl, toss lettuce with dressing and refrigerate. Preheat oven to 400 degrees. Open rolls, brush with butter and toast in oven until crisp, about 2 minutes. To assemble sandwiches, divide lettuce among rolls, top with lobster salad and garnish with remaining herbs. Makes 4 lobster rolls.

1. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce. 2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers. 3. Classic Burger: hamburger with ketchup, mustard and pickles. 4. Greek Burger: topped with herbed Feta cheese, black olives and onions. 5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce. 6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon. 7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with Caesar dressing, romaine lettuce and avocado slices. 8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked broccoli. 9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing. 10. Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers. 11. Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled and raw onions. 12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun. 13. Blue Moon Burger: grilled burger topped with Bleu cheese, sauteed mushrooms, lettuce and tomato served on an onion bun. 14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side. 15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty. 16. Chicago Burger: grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot peppers. 17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and garlic mustard mayonnaise, on a French roll. 18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack cheese. 19. Five-Spice Burger: ground beef seasoned with Chinese five-spice, grilled, and served with a soy-ginger sauce. 20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese and pizza sauce covered with sliced black and green olives. 21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese, cocktail sauce and chopped shrimp. 22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss cheese, thousand island dressing and zesty coleslaw, served on marble rye. 23. Earth and Turf Burger: grilled ground beef, beneath a golden porcini mushroom sauce with grilled zucchini squash and sweet red bell peppers. 24. Egg Burger: a lean ground beef patty paired with a fried or scrambled egg. 25. Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes and bean sprouts, accented with a light peanut dressing. 26. Horseradish-Garlic Burger: topped with onions, garlic and horseradish. 27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled onions, Swiss cheese, lettuce and tomato, served on a fresh wheat bun. 28. Trattoria Burger: grilled beef burger layered with roasted red bell peppers, pesto mayonnaise, and Mozzarella cheese, served on focaccia bread. 29. Peking Burger: mix ground beef with a dash of Peking marinade, and grill. Serve topped with julienned mixed greens and an Asian flavored plum vinaigrette. (Marinade: hoisin sauce, minced garlic, grated ginger, Chinese five-spice, salt and black pepper.) 30. Spicy Burger: jack cheese melted on a lean ground beef burger with jalapeno peppers and onions. 31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and dijon mustard. 32. Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic, and rosemary, served with a golden Parmesan crust. 33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop of garlic mayonnaise. 34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn, white vinegar, ground red pepper, salt and green onions.) 35. The Beefster: grilled hamburger patty topped with roast beef, horseradish and Muenster cheese, served on an onion roll. 36. Milanese Burger: ground beef patty lightly coated with bread crumbs, Parmesan cheese and oregano, pan fried till done. Accented with watercress sprigs and vinaigrette. 37. Simple Cheeseburger: ground round burger layered with your choice of Wisconsin cheese. 38. Big Island Burger: hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and pineapple. 39. Taco Burger: topped with shredded lettuce, tomato, sour cream, and black olives. 40. Breakfast Omelette Burger: grilled ground beef patty piled high with diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted English muffin. 41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney made with sauteed white onions, raisins, mustard seed and marsala wine. Served on thick sliced Texas toast. 42. German Classic: grilled burger with aged Cheddar cheese and Dusseldorf mustard. 43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato, hot pepper mayonnaise, served on a sesame seed bun. 44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade chili and shredded cheese. 45. Kalamata Burger: chopped green & Greek kalamata olives mixed with cream cheese spread on a grilled hamburger. 46. Lucky Burger: grilled beef burger on sesame rye bread, layered with hot-sweet mustard, prepared horseradish, sharp Cheddar, green apple slices, red apple slices and sliced almonds. 47. Pinwheel Burger: different colored, quartered cheese slices arranged in a pinwheel design melted atop a grilled burger. 48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree, placed on a torta bun with bean dip, guacamole and sour cream. 49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled hamburger. 50. North Woods Burger: grilled ground beef stuffed with a wild mushroom sauce featuring shiitake, chanterelle, oyster and hedgehog mushrooms. Enhance with yellow and red bell peppers. 51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced up with Jalapeno cheese, chili mayonnaise and pico de gallo sauce. 52. Black Jack Burger: melted jack cheese over a Cajun blackened beef burger, served on a sesame bun with Creole mayonnaise, onions and tomatoes. 53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties. 54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a grilled hamburger. 55. Simple Twist Burger: lean ground beef patty served with a slice of tomato and grated Asiago cheese on a hard roll. 56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked Gruyere cheese. 57. Tex-Mex Burger: grilled ground beef piled with guacamole, onions and bacon. 58. Cheesy Pizza Burger: lean burger covered with pizza sauce, Provolone, sharp Cheddar and Mozzarella cheeses. 59. Provolone Ranger Burger: seasoned ground beef coated with Provolone cheese, warm black olives and tomatoes, served on focaccia bread. 60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet mustard. 61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger, cilantro and sesame oil, then grill. 62. Texas Red Burger: grilled beef patty served open-faced and smothered with chili, cheddar and Monterey jack cheeses and grilled onion. 63. Beany Burger: dried Cajun seasoning mixed with ground beef blanketed with pork-n-beans. 64. Smokey Burger: beef burger topped with roasted balsamic onions, grilled bacon and smoked cheese. 65. Dieters Burger: grilled lean ground beef patty with low-fat cottage cheese and no bun. 66. Outback Burger: grilled burger topped with tender cactus, green salsa and spicy pepper cheese. 67. Worcestershire Burger: hamburger covered with mushrooms sauteed in Worcestershire sauce. 68. Dilly Cheeseburger: grilled burger seasoned with fresh dill and adorned with Provolone cheese, sauteed mushrooms and grilled onions. 69. Cheeseburger In Paradise: beef patty lightly dressed with melted Brick cheese, pineapple slice and shredded coconut. 70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon, chilies and cheddar cheese on a potato roll. 71. Alpine Burger: lean ground beef smothered in sauteed mushrooms and Swiss cheese. 72. Garden-Fresh Burger: ground beef mixed with onions, beets and potatoes, accented with dilled sour cream. 73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice, curry powder, cumin, allspice and hot sauce. Grill and accent with mango chutney. 74. Fajita Beef Burger: patty mixed with fajita seasoning, and wrapped with guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in a flour tortilla. 75. Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted garlic French bread. 76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions and avocado, embellishing a lean beef burger, served on a whole wheat bread. 77. Beef LT: burger prepared BLT style - bacon, lettuce, tomato and mayonnaise on grilled tomato bread. 78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto sauce served atop a grilled beef patty. 79. Flank Steak Chili Burger: ground flank steak seasoned with cumin and cayenne pepper, heightened with black bean chili. 80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served with gyro sauce in pita bread. 81. Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted Italian cheeses, served on a pita loaf. 82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a croissant. 83. Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with pepper cheese and barbeque sauce, served on thick Texas Toast. 84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and dressed with steak sauce. 85. Bleu Cheese Burger: crumbled Bleu cheese and bacon covering a grilled hamburger. 86. Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill dressing, served on sun-dried tomato bread. 87. Dragon Burger: grilled ground beef patty, Limburger cheese and raw onion on an onion roll. 88. Crabby Burger: shredded crab salad with Swiss cheese atop a beef patty served on a croissant. 89. Hawaiian Supreme: ground beef patty stuffed with crushed pineapple, topped with a candied apple slice and sweet & sour sauce. 90. Tortilla Burger: beef mixed with onion, dried oregano and basil. Grilled and wrapped with tomato, mozzarella and Parmesan cheeses, all in a soft tortilla shell. 91. The Islander Burger: beef patty smothered with thousand island dressing, with lettuce, tomato and pickle. 92. California Burger Chiffonade: chopped walnuts, garlic and black pepper mixed into ground beef and grilled. Burger topped with guacamole, lettuce, Brick cheese and red onion. 93. Potato Chip Burger: hamburger accented with your favorite potato chips, ketchup and mustard. 94. Bagel Burger: lean ground beef patty served with tomato and onion on a fresh bagel with flavored cream cheese. 95. Jalapeno Burger Topper: ground beef seasoned with diced jalapeno peppers, a splash of hot pepper sauce, and grilled. Top with melted cheddar and cream cheese. 96. Basic Burger: grilled ground round burger seasoned with salt and pepper. 97. Burger Au Poivre: grilled ground beef served with crumbled Bleu cheese, coarse ground pepper, chopped parsley and mozzarella cheese on Vienna bread. 98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere and Cheddar cheeses, lettuce, cucumber slices, red onion, and served on a rye bun. 99. Billy Burger: grilled hamburger with ketchup only, no mustard, no pickles, nor onions. Don't forget to cut it in half! 100. Brie Burger: herbed Brie, warmed and placed over granny smith apples atop a lean ground beef burger with a hint of spicy mustard. 101. Chili Con Queso Burger: Beef burger smothered in melted jalapeno cheese sauce.

Spaghetti With Garlic Cream Sauce: 1 sticks butter 6 cloves garlic, finely minced 1 pint heavy cream Salt and pepper to taste 1/2 pound spaghetti cooked al dente; fettucini or linguine Parmesan Cheese Melt butter over medium-low heat. Add garlic but be careful not to brown it. When garlic is cooked stir in heavy cream. When it is boiling, reduce heat and let sauce barely simmer for about 15 minutes. Season to taste with salt and pepper. Serve over hot cooked spaghetti and sprinkle with Parmesan Cheese.

Brown Sugar Bacon Twists: 1/4 Cup Packed Light Brown Sugar 1 T. Dry Mustard 1/4 Tsp. Ground Cinnamon 1/4 Tsp. Ground Nutmeg 1/8 Tsp. Cayenne Pepper 1/2 lb. Good Quality Sliced Bacon Preheat oven to 350°F. Line bottom of a broiler pan with foil and top with broiler pan rack. On waxed paper, place brown sugar, mustard, cinnamon, nutmeg and cayenne on waxed paper and rub together with your fingers until mixture is evenly blended. Press bacon strips into sugar mixture, coating evenly. Twist each bacon strip several times around a wooden skewer. Arrange slices in a single layer on rack of broiler pan but do not overcrowd or they will not crisp properly. Bake 25-30 minutes or until bacon is almost crisp and sugar is bubbly. Let strips cool for 5 minutes before serving. These may be served warm or at room temperature. Bacon Candy: 1 lb. Applewood Smoked Bacon 1/4 Cup Brown Sugar Preheat oven to 350 degrees. Slice bacon into 1/2" strips and dredge in brown sugar until thoroughly coated. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon baking sheet; don’t overlap pieces. Bake until crispy. Allow to cool and harden before serving.

Taco Flavored Chicken Wings: 1 Envelope Taco Seasoning 3 T. Vegetable Oil 2 T. Red Wine Vinegar 2 Tsp. Hot Pepper Sauce, Divided 34 Fresh Or Frozen Chicken Wingettes-(About 4 lbs.) ! Cup Ranch Dressing In a large resealable plastic bag, combine the Taco Seasoning, Vegetable Oil, Vinegar and 1 Tsp. Hot Pepper Sauce; add chicken. Seal bag and turn to coat. Grill chicken, covered, over medium heat for 5 minutes. Grill 10-15 minutes longer or until juices run clear, turning occasionally. In a small bowl, combine Ranch Dressing and remaining Hot Pepper Sauce. Serve with chicken wings.

Jalapeno Popper Won-Ton Cups: 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Cup Shredded Monterey Jack Cheese 1-(4-oz.) Can Jalapeno Peppers, Diced ***Can Use Fresh Jalapenos, Diced 1 Tsp. Fresh Minced Garlic 3 Green Onions, Diced Black Pepper 1-(16-oz.) Pkg. Won-Ton Wrappers 1 Quart Vegetable Oil Or Peanut Oil-(For Frying) In a medium bowl mix together Cream Cheese, Monterey Jack Cheese, Jalapeno Peppers, Garlic and Green Onions; mix well to combine then season with a little Black Pepper. Fill the Won-Ton Wrappers with approximately 1 Tsp. Cream Cheese mixture. Fold wrappers into triangles then press with a moistened fork to seal (or seal edges as desired). In a large skillet heat oil over medium-high heat. Drop 3-4 wontons in at a time into the oil, and quickly fry, turning once until golden brown. Remove to paper towels.

First picture is using chicken thighs..second picture is using chicken breasts and Avocado and Garlic Sour Cream. First picture has no Jalapenos or Red Bell Pepper. Taquitos: 4 lbs. Chicken Thighs (Boneless, Skinless) Or Use Boneless Chicken Breasts-(Chop Up Cooked Chicken Into Bite-Sized Pieces) Sliced Jalapenos To Taste-(Opt.) Diced Red Pepper To Taste-(Opt.) 4- oz.s Cream Cheese, Softened 1-1/4 cups Shredded Cheddar Cheese Or Salsa Shredded Cheddar Cheese 1 Cup Shredded Monterey Jack Cheese ½ Diced Green Pepper 1 Diced Yellow Onion 2 Pressed Garlic Cloves 4 T. Vegetable Oil, Divided 1/4 Cup Milk-(2%) 1 Cup Salsa 1 Tsp Cumin 1/2 Tsp. Sugar 10 Flour Tortillas-(10” diameter) Cook green pepper, onion, garlic and chicken in a lightly(1 T.) oiled pan until soft and chicken is cooked through. Chop up cooked chicken into bite sized pieces. Add Cream Cheese, Milk, Salsa, Monterey Jack Cheese, Cumin and Sugar. Combine until creamy, shut off pan. Take 1 Flour Tortilla Shell, add 3 T. of mixture into a long, thin line-(about an inch from the end.) Top mixture line with 10% of the shredded cheese, and tightly roll the Taquito. The Cheddar will seal the Taquito closed. Make all ten, place seam down in a large pan in 3 T. oil. Cook until golden brown. May be served whole, or cut into 4 equal pieces as appetizers. Tastes excellent with Pico De Gallo as a side condiment or Avocado and Garlic Sour Cream. Pico De Gallo: 4 Cups Fresh Diced Tomatoes 1 Cup Fresh Diced Red Onions 2 T. Finely Chopped Cilantro 1/3 Cup Diced Jalapenos 2 Tsp. Black Pepper 1 Tsp. Garlic Powder 1/4 Cup Vegetable Oil 1/4 Cup White Vinegar Combine all ingredients and store in a tightly covered container. This will taste best when refrigerated for a day and will keep up to 5 days. ***Simply drain the liquid from the Pico de Gallo and dish it out and enjoy.

PIzza Dough & Sauce: Master Dough Recipe 3/4 cup warm water 1/4 cup corn oil 1 Tsp. sugar 1 Tsp. salt 2-1/2 cups flour (up to another 1/2 c.) 1 package active dry yeast (2 1/4 t.) Use dough cycle according to bread machine instructions. When dough is finished, place in a bowl greased with Olive Oil for 30 minutes (covered with dry towel) before pressing into pizza pan. Press dough across bottom and up the sides of a deep dish pan, that is lightly oiled with Olive Oil. ***If you dont have a bread machine…use your hands. Bake in pre-heated 425* oven on the middle rack for 25 to 30 minutes until crust is golden and pulls away from the sides of the pan. Allow the pizza to rest about 5 minutes before cutting. Pizza Sauce Like Pizza Hut-(Without The Grease)- 1 can tomato sauce (15 ounce size) 1/3 cup finely minced onion 1 teaspoon sugar 1/4 teaspoon dried oregano 1/4 teaspoon dried basil leaves 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 1 whole bay leaf 1/2 teaspoon lemon juice 1. Combine all ingredients in a small saucepan. 2. Cook over medium heat until sauce starts to boil. 3. Lower heat and simmer for 30 to 45 minutes or until it is as thick as you like it. Discard the bay leaf before using. 4. Makes enough for an extra large pizza.

CHICKEN CORDON BLEU CALZONES: 3 TBSP Flour 1 tsp Paprika 4 Chicken breasts (boneless, skinless) 4 TBSP Butter 1/2 cup Water 1 Chicken flavored bouillon cube or envelope 2 TBSP Corn Starch 2 cups 2% Milk 1 Bread Loaf (1 lb. frozen, divided into 4 pieces) 1 Egg (lightly beaten) 8 oz. Swiss Cheese 8 oz. Old fashioned Ham (diced) Yield: 4 calzones Mix flour and paprika in a large plate, coat chicken and fry in butter in skillet on medium heat until no longer pink. Remove and set aside chicken. Once cooled, cut into 1/2-inch cubes. Add water to loosen up baked-on chicken in skillet and add chicken bouillon. In 2 cups of milk, dissolve cornstarch and add to skillet. Cook on low until thickened, stirring often. Place sauce into a bowl and set aside. Cut dough into 4 equal parts and roll out each piece into a 7-inch circle on a lightly floured surface. Place ¼ of sauce on dough, spreading to within ½-inch of edge. Top with ¼ of Swiss cheese, chicken and ham. Fold dough over to form a half-circle. Pinch edges well to seal. Place on lightly greased cookie sheet. Repeat with remaining dough and fillings. Brush calzones with egg. Bake in a pre-heated oven at 425°F for 15-20 minutes or until golden. Serve hot or at room temperature.

CALIFORNIA CHICKEN PIZZA: 1 Pizza Crust (homemade or bought) 1 Chicken Bordelaise Sauce (Recipe to follow) 4 Boneless, skinless chicken breasts (cut up into bite size pieces) 4 Cloves of fresh pressed garlic (or more if you like) 1/2 Large white onion sliced thin (you can add more if you like) 2 cups Mozzarella Cheese (grated) 1-2 TBSP. Fresh minced parsley ( you can use dry as well) Vegetable Oil for cooking chicken Chicken Bordelaise Sauce: 2 TBSP. Butter 2 TBSP. All-purpose flour 1 Tbsp. Minced onion 1 TBSP. Minced parsley 1 Bay leaf 1/4 tsp. Dried thyme leaves 1/4 tsp. Salt 1/8 tsp. Coarsely ground black pepper 1-10 1/2 ounce can of Condensed chicken broth (boullion) undiluted 1/4 cup water 1. In heavy, 1 quart saucepan over low heat, in hot butter, cook the flour until it is just slightly browned, stirring often. 2. Stir in minced onion, parsley, bay leaf, thyme leaves, salt and pepper. 3. Slowly add undiluted chicken broth and water. Stir the mixture to blend together well. Increase the heat to medium-high. 4. Cook stirring constantly, until the mixture thickens. Discard the bay leaf. Allow to cool before putting on pizza crust. Make pizza dough as directed in your favorite recipe if not using a ready-made crust. I pre-cooked my homemade crust for about 4 minutes on each side before adding sauce...It worked out great! Allow the crust to cool before building the pizza Prepare chicken bordelaise sauce and set aside to cool. Saute cut up chicken in oil, adding water if necessary to keep chicken moist...When chicken is still a bit pink, add garlic and continue to cook until chicken is done...Be careful not to burn the garlic! Then remove from heat. Slice onions and grate cheese. Building the Pizza: On pre-cooked, cooled crust, pour sauce on and spread evenly to edges, place chicken on top, then sliced onions, grated mozza and top with minced parsley ( at this point I add extra pressed garlic on top, about 2 cloves, spread evenly, because we love garlic so much!) Cook in a pre-heated 400-degree oven for about 20 minutes or to your liking. Allow pizza to sit for 5 minutes. Enjoy! Yield: 1 large Pizza

PICO de GALLO: 4 cups Fresh Diced Tomatoes 1 cup Fresh Diced Red Onions 2 TBSP Fresh Finely Chopped Cilantro 1/3 cup Jalapenos (diced) 2 tsp Black Pepper 1 tsp Garlic Powder 1/4 cup Vegetable Oil 1/4 cup White Vinegar Combine all ingredients and store in a tightly covered container. This will taste best when refrigerated for about a day and will keep for up to 5 days. Note: Simply drain the liquid from the Pico as you dish it out and ENJOY!