Face books hits a home run again!

Creamy Orange Ice Cream Pie.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream

1. Heat oven to 375°F.
2. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).

3. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

4. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

5. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Cowboy Caviar!

2 cans Mexicorn, 1 can Rotel (reg or hot), 2 cups shredded cheddar, 6 green onions (sliced), + 1 cup each mayo and sour cream. Awesome Dip!

Sounds good, but I would have to delete the onions....as a humanitarian gesture!

Hey lazi, this one's for you!

MISSISSPPI ROAST

Mississippi Roast - - Put chuck roast in crock pot, Sprinkle with dry Hidden Valley ranch dressing mix, add packet of dry McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

That sounds like slow-cooker Italian Beef!

Bacon Cheddar Potato Cakes
Made from leftover mashed potatoes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.

Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Sausage Cream Cheese Dip
Ingredients
• 16 oz pork hot sausage (found in the roll form, like Jimmy Dean)
• 12 oz cream cheese, softened
• 1 can Rotel tomatoes (Original), undrained
Instructions
1. Brown sausage in a non-stick skillet, breaking it up into crumbles with a spatula until no longer pink. Drain the grease.
2. In a medium saucepan, heat the tomatoes and cream cheese over medium heat, stirring occasionally. Heat until the cream cheese is completely melted.
3. Add the browned sausage to the cream cheese mixture and stir to combine. A splash or two of milk can be mixed in if you like a slightly looser dip. We like it thick and hearty! Serve with tortilla chips or your favorite dipping chip.
Notes
• CROCK POT DIRECTIONS: For a party or game day! After browning the sausage, combine all of the ingredients in a small crock pot over low heat until the cream cheese melts, stirring occasionally. Switch it to warm and you've got nice warm dip for the whole event...

Party at Randy's house!

Haha, yeah Right! Been helping my folks move the last couple days, so haven't been able to get any preparations for the party done. Sorry guys.

Bummer!

This Tasty recipe comes from Hobbes. Ya gotta wonder what a guy from Pa. knows about cooking a Swamp Rat!

Heart Healthy 'Crock-Pot' Nutria

2 hind saddle portions of nutria meat
1 small onion, sliced thin
1 tomato, cut into big wedges
2 potatoes, sliced thin
2 carrots, sliced thin
8 Brussels sprouts
1/2 cup white wine
1 cup water
2 teaspoons chopped garlic
Salt and pepper to taste
1 cup demi-glace (optional)

Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace. Makes four servings.

Leave it to you!