Happy Valentine’s Day

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My Ginger

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It don’t get much more spoiled than this. Meet Ginger. She’s 8 years old. She’s 3/4 rat terrier and 1/4 pit bull. She’s one of the funniest dogs I’ve ever seen.
Ginger thinks she’s human. Her spot is in the middle. Yes she has her own pillow! She brightens up my day when I am down. Dogs really are man’s best friend  or in my case women’s best friend!

Blizzard of 2016

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This was a very strong blizzard. It dumped ALOT of snow. This picture is from my front door. We had to shovel just to get out the door. 15 inches! It’s a magical experience to see snow like this.
Growing up in Southeast Texas, we never had anything like this. In winter most of the time we were still wearing shorts and flip flops.
Even though the blizzard caused my husband to be home from work, I still find it so beautiful! A true blessing for the Texas girl!

Bacon Nachos

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INGREDIENTS SERVINGS 4-5
1⁄2 lb bacon, cooked and crumbled (divided)
1⁄2-3⁄4 cup red onion, chopped (divided)
1 medium tomatoes, seeded and chopped
1 (2 1/4 ounce) cansliced black olives
6 -7 jalapeno peppers, seeded and chopped (divided)
2 1⁄2 cups Mexican blend cheese (Shredded cheddar and Monterey Jack Cheese, divided)
9 ounces tortilla chips (I used the multigrain tostitos, divided)
 
DIRECTIONS
Preheat oven to 425 degrees.
Line a baking sheet with aluminimum foil.
Spread 1/2 bag of Tostitos over the foil.
Sprinkle with half the bacon, onion, peppers and 1 cup of cheese.
Spread the remaining 1/2 bag of Tostitos on top.
Top with remaining bacon, onion, peppers, olives and tomatoes.
Top with 1 1/2 cup remaining cheese.
Bake for 5-10 minutes or until the cheese is melted and slightly browned.
Courtesy of food.com

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Chicken Salad for Sandwiches

Chicken Salad for Sandwiches

INGREDIENTS SERVINGS 4
2 whole boneless chicken breasts
1 stalk celery
1 onion, quartered
1 cup celery, chopped
1 1⁄2-2 cups mayonnaise (depending on how wet you like your chicken salad)
2 tablespoons lemon juice
salt and pepper
2 tablespoons fresh parsley, chopped
1 teaspoon dill seed
 
DIRECTIONS
Place chicken, celery stalk and onion in saucepan with water to cover.
Bring to a boil and simmer 20 minutes or until chicken is done.
Drain and discard onion and celery.
Let chicken cool.
In a food processor chop chicken.
In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
Cover and refrigerate until chilled.
Courtesy of food.com

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Super Bowl Wedge

Super Bowl Wedge

INGREDIENTS SERVINGS 6
1 loaf Italian bread
1⁄2 cup olive oil
3⁄4 lb cold cuts (your choice)
1⁄4 lb mozzarella cheese or 1⁄4 lb provolone cheese
1 whole roasted red pepper, cut in strips
1 medium red onion, sliced thinly in rings
1 teaspoon oregano
 
DIRECTIONS
Slice a long loaf of Italian bread horizontally. Cut sides of the bread are sprinkled very lightly with good olive oil.
Then begin layering the deli foods of your choice: ham, Genoa salami, pepperoni for slicing, mozzarella cheese, roasted peppers, red onion rings, sprinkling every other layer with olive oil and oregano.
When layering is complete, the loaf is wrapped tightly in heavy-duty aluminum foil. (This much can be done ahead of time.).
Bake in a preheated 350 degree oven until hot, about 30 minutes. Slice into individual servings and enjoy!
Courtesy of food.com

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Super Nachos

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INGREDIENTSNutrition

8 ounces cream cheese
1cup sour cream
1cup green onion, chopped
1 cup salsa, mild,medium,or hot
1cup green pepper, seeded and chopped
1cup red pepper, seeded and chopped
tomatoes, chopped and seeded if desired
1 cup monterey jack cheese, shredded
1(1 lb) bag tortilla chips
2 cups cheddar cheese, shredded

DIRECTIONS

In a small bowl, mix together cream cheese, sour cream and onion.

Spread in a flat serving bowl and top with a layer of salsa.

Mix together green and red pepper and chopped tomato.

Sprinkle evenly over salsa layer and top with Monterey Jack cheese.

Cover and refrigerate until ready to serve.

Just before serving, arrange tortillas on 2 large baking sheets; sprinkle with cheddar cheese.

Broil 4 to 6 inches below heat until cheese is melted, about 2 to 3 minutes

Serve immediately with layered salsa dip.

Courtesy of food.com

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