BBQ Spare Ribs

2 racks pork spare ribs
Onion
Salt & pepper
BBQ Sauce (We like Sweet Baby Rays)

Preheat oven to 350 degrees. Remove the tough membrane from the back of the ribs*. Lay them on a cookie sheet lined with heavy duty foil. Sprinkle with salt and pepper.  Slice onion & lay over the top of ribs. Cover with another piece of foil & fold both foil sheets together to form a large sealed pocket.
Bake for 3- 3 1/2 hrs. Remove from oven & discard top foil. Drain liquid. Turn ribs over & brush ribs with BBQ sauce & broil until the sauce is bubbly & sticky (3-4 min). Turn ribs over & brush again & broil until sticky again (another 3-4 min). It may be easier to cut the ribs into a few pieces to be able to flip them over without them falling apart.
*To remove membrane, grab pork with a paper towel & use a paper towel to grab the thin membrane & pull it back.

The Perfect Baked Potato

Russet Potatoes
Oil
Salt

Preheat oven to 450 degrees. Scrub potatoes & pierce with a fork. Place on foil lined cookie sheet & bake for 30 min. Remove from oven & rub with oil & sprinkle with salt.
Place back in oven & bake an additional 25-30 min until tender when squeezed.
Cut down the middle & top with butter,  salt & pepper & any other toppings including:
Sour cream
Shredded cheese
Green onions
Bacon

Zucchini Relish

10 C. Coarsely chopped zucchini (I use the coarse blade on my meat grinder)

3 green peppers

2 red peppers

3 large onions

1 C. chopped celery

5 T. salt

2 1/2 C. white vinegar

4 C. sugar

1 t. nutmeg

1 T. mustard seeds

1 t. turmeric

1 T. celery seeds

1/2 t. black pepper

2 T. cornstarch

Grind together the zucchini, peppers, onions & celery. Sprinkle with the salt; Mix well. Let stand overnight. Drain the vegetables & rinse thoroughly with cold water & drain again. Place in a large pot; stir in vinegar, sugar, nutmeg, mustard seeds, turmeric, celery seeds, pepper & cornstarch. Bring to a boil. Reduce the heat & simmer for 20 minutes. Ladle into hot sterilized pint jars. Process in water bath for 5 minutes. Makes 6-8 pints

DILLY BEANS

 2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cup water
2 1/2 cup white vinegar

Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill.

Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yields about 4 pints or 2 quarts.

Sour Cream Doughnuts

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 large eggs

1 1/4 cups granulated sugar

1 cup (8-ounces) sour cream

Vegetable oil for frying

Glaze:

2 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

For Dough: Measure and whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.

In a large mixing bowl, beat eggs well with an electric mixer, slowly add the sugar, beating constantly. Add the sour cream, mixing well.

Stir in the flour mixture just until well blended. Chill dough for several hours or overnight.

Preheat deep-fat fryer to 375°

Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a floured doughnut cutter. Allow doughnuts to set for 10 minutes.

Using a pancake turner (dipped first in the hot oil) carefully slide 2 or 3 doughnuts into the hot oil, making sure not to crowd the pan. Fry until golden brown, about 2 to 3 minutes per side. Remove doughnuts using tongs or wire-mesh strainer. Drain on paper towels.

For Glaze: Combine the glaze ingredients together in a small bowl, mixing well.

Dip warm doughnuts into glaze on both sides and allow excess to drip off. Place doughnuts on wire racks to dry. ( Be sure to place waxed paper beneath the racks to catch any drips.)

Makes about 2 dozen doughnuts.

Optional: Omit the glaze and roll hot doughnuts in powdered sugar or a mixture of ground cinnamon and sugar.

Breakfast Casserole

24 oz. Hash brown potatoes ( I've used shredded or cubed)

1 1/2 c. grated cheddar cheese

1 1/2 c. grated monterey Jack cheese

2-3 c. diced ham

3/4 c. canned milk

8 eggs, beaten

1/4 t. seasoned salt

Grease 9X13 pan. Put potatoes in pan. Bake for 425 degrees for 25 minutes. Remove from oven. Sprinkle cheese & ham over potatoes. Beat the eggs, milk & seasoned salt together. Pour over ham & cheese. Bake at 350 degrees for 30-35 minutes, or until a knife in the center comes out clean.

* I've used all cheddar & lunch meat ham or breakfast sausage links-cut in pieces, & it turns out fine.

Cinnamon Rolls

3 C. milk

¾ C. margarine

½ C. honey

3 T. yeast

9-10 C. flour

1 ½ T. salt

4 eggs

Combine milk, margarine and honey in microwave for 3 ½ minutes or until 120-125 degrees. Add yeast to mixer bowl. Add warmed liquid and let proof. Mix in 4 C. flour, eggs and salt. Beat well. Add remaining flour until right consistency. Let mix 5 minutes. Place in greased bowl and let rise until double (about 1 hour). Punch down and let rise again. Punch down and roll dough out onto floured surface. Dough will be about 4 feet long and 18” wide. Preheat oven to 350 degrees. Spread filling on top of dough. Roll up and slice into slices ½”-1” thick.  Place on greased cookie sheets. Cover and let rise 30 minutes. Bake for 15-20 minutes or until lightly browned. Frost while still hot. Yummy!

Filling

1 ¼ C. brown sugar

½ C. flour

1 ½ T. cinnamon

¾ C. margarine (softened)

Frosting

3 C. powdered sugar

¾ C. margarine

2 t. vanilla

1 ½ T. water

Yummy Mummy Dogs

Rhode frozen dinner Rolls, thawed but still cold

bun length hot dogs

mustard

For each Mummy Dog, cut one dinner roll in half.
Roll each half into a 22-24-inch rope.
Wrap one rope around hot dog from bottom up 4 1/2 inches.
Cut a 1 1/2 inch piece off of the second rope and set aside.
Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.
Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned.
Remove from oven, cool slightly and add mustard eyes.
Serve warm with ketchup and mustard.

Smothered Cube Steaks

8 cube steaks

Salt, pepper & garlic pwd, to taste

8 ounces fresh mushrooms, sliced

2 tablespoon Worcestershire sauce

2 cans cream of mushroom soup

1 soup can of milk + 2 T. Cornstarch

½ teaspoon pepper

Season steaks with salt, pepper & garlic. Pan fry just till browned. Place in a baking dish coated with cooking spray. Cook mushrooms a little bit in same pan. Add remaining ingredients.

Pour mixture over cube steaks. Cover with foil.

Bake at 375 degrees for 45 min. Serve over mashed potatoes.

Or cook in crockpot on low 4-5 hrs.

Monterey Chicken

Recipe from www.kimmccrary.blogspot.com

4 boneless, skinless chicken breasts
1/4 c. BBQ sauce
1/4 c. real bacon bits
1 c. Colby/ jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained
sliced green onions
pepper
Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. Montreal Steak Seasoning.

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Marinate chicken for ½ hr. Grill chicken until no long pink and place on baking sheet covered with foil. Top each chicken breast with one tablespoon BBQ sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Hawaiian Haystacks

2 TBS. butter

½ c. onion chopped
1 26 oz can cream of chicken soup
6 c. chicken (cooked and diced or shredded)
2 c. sour cream
8 c. cooked rice
Sauté butter and onions, add chicken soup and sour cream. Stir in chicken and cook until hot.
Now build your haystack. Start with rice. Top with the chicken mixture, then add any of the following.
Chow mein noodles
Celery
Pineapple
Red pepper
Mandarin oranges
Peas
Green onions
Coconut
Almonds
Cheese

Olives

Creamy Lime-Cilantro Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (juiced)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours in advance to enhance flavors.
Serve with Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese-softened (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack or plain jack cheese
small flour or corn tortillas
kosher salt
olive oil

Heat oven to 425⁰.  Line a baking sheet with foil and lightly coat with cooking spray. Place cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic in a large bowl. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a flour tortilla, 1 inch from the edges.  Roll up & place seam down on a baking sheet, not touching one another. Brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving.  Dip in Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

Jiffy Corn Muffin Mix

Recipe from www.food.com

2⁄3 c  flour

1⁄2 c yellow cornmeal

1⁄3 c sugar

1 T baking powder

1⁄2 t salt

2 T vegetable oil

To make muffins add:

1 egg

1⁄3 cup milk

Optional Ingredients:

1⁄2 cup grated cheddar cheese (optional)

2 ounces canned chilies (optional)

1⁄4 cup drained chopped pimiento (optional)

1⁄2 cup chopped onion (optional)

                   See How It's Made                   

Combine first 5 ingredients in a bowl, mix well.

Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

To make Corn Muffins, preheat oven to 400⁰, spray muffin pan with non-stick cooking spray.

OPTIONAL: To mix, add any combination of optional ingredients you prefer.

Combine mix with egg and milk, mixing well.

Fill muffin pan 1/2 full, bake for 15-20 minutes.

Naan

Recipe from www.allrecipes.com

1 (.25 ounce) package active dry yeast

1 c warm water

1/4 c white sugar

3 T milk

1 egg, beaten

2 t salt

4 1/2 c bread flour

2 t minced garlic (optional)

1/4 c butter, melted

                       

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Repeat with remaining dough.

Monkey Bread

Recipe from www.allrecipe.com

3 (12 ounce) packages refrigerated biscuit dough                                           

1 c white sugar                                

2 t ground cinnamon

1 c brown sugar

1/2 c margarine or butter               

1 c pecans, chopped (optional) 

Preheat oven to 350⁰. Grease a bundt pan.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Stir in nuts, if using. Pour over the biscuits.

Bake at 350⁰ for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Funnel Cakes

3 eggs
2 c. milk
1/4 c sugar
3 2/3 c. flour
1/2 t. salt
2 t. baking powder

Mix dry ingredients & set aside. Cream eggs, sugar & milk. Add flour mixture & beat until smooth. Heat oil to 375⁰. Place finger over the opening of a funnel & fill with batter. Hold the funnel close to the oil & release the batter while making a circular motion. Fry until golden brown. Use tongs to turn the cake over. Fry another minute. Drain on paper towels & sprinkle with powdered sugar or cinnamon sugar.

Soft Gingerbread Cookies

www.madetobeamomma.com

2 1/4 c flour

2 t ground ginger

1 t baking soda

3/4 t ground cinnamon

1/2 t ground cloves

1/4 t salt

3/4 c butter, softened

1 c sugar

1 egg

1 T water

1/4 c molasses

4 T sugar

Preheat oven to 350⁰.

Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and 1 c sugar until light and fluffy.

Beat in the egg, then stir in the water and molasses.

Gradually stir the sifted ingredients into the molasses mixture.

Shape the dough into walnut sized balls, and roll them in the remaining 4 T of sugar.

Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.

Bake for 10-12 minutes in the preheated oven.

Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Makes approximately 30 cookies. Store in an airtight container.

Apple Bread

Recipe from my friend Tiffany

2 cups sugar

1 1/4 c oil

3 eggs

2 t vanilla

3 c flour

1 1/2 t baking soda

1 t salt

2 t cinnamon

3 c grated apple (sometimes I use half applesauce)

Cream together sugar, oil, eggs, vanilla. Add remaining ingredients. Grease bread pans. 

Bake at 325 for 50-60 min. for 2-3 full size loaf pans

Bake at 350 for 35-40 min. for 5 mini-loaf pans.

Let cool in pan 5 minutes before removing to cool completely on rack. 

Sweet Potato Casserole

4 1/2 cups cooked and mashed sweet potatoes 1/2 cup butter, melted 1/3 cup milk 1 cup white sugar 1/2 teaspoon vanilla extract 1/2 t. salt 2 eggs, beaten

Topping: 1 cup light brown sugar 1/2 cup all-purpose flour 1/3 cup butter 1 cup chopped pecans

	Preheat oven to 350. Grease a 9x13 pan.
	In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla, salt & eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, and then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
	Bake for 25 minutes in the preheated oven, or until golden brown.

Asian Turkey Lettuce Wraps

1 T olive oil
1 1/4 lb lean ground turkey
1 red bell pepper, finely diced
1 clove garlic, minced
1/8 t. ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced chestnuts, drained & chopped
3 T. hoisin sauce
2 T lower-sodium soy sauce
1 T. rice vinegar
2 t. roasted red chili paste
1/8 t. salt
12 boston lettuce leaves

Heat 1 T oil in large skillet over med-high heat. Add turkey, diced peppers, garlic & ginger. Cook for about 6 min until browned. Stir to crumble.
Combine turkey mixture, onions & chopped water chestnuts in a large bowl. Set aside

In a small bowl, whisk together sauce ingredients & drizzle over the turkey mixture. Toss to coat completely.
Add about 1/4 c. turkey mixture to each lettuce leaf, serve & enjoy!

Strawberry-Banana Smoothie

2 Bananas
4 c. frozen strawberries
2 c. strawberry yogurt
1 1/2 c. milk (I use 1/2 c. powdered milk + 1 1/2 c. water)

Add all ingredients to blender & mix until smooth

Serves 6

Chocolate Sauce

Recipe from:  www.the-girl-who-ate-everything.com

¼ c cocoa

1 c granulated sugar

¾ c evaporated milk

¼ c butter

⅛ t salt

½ t vanilla

Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for 2 minutes whisking constantly. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.

Makes 1 1/4 c of sauce.

Muddy Buddies

9 c. Chex Mix (mixture of any type)
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 t. vanilla
2 c. powdered sugar

Measure cereal into large bowl. Melt chocolate chips, peanut butter & butter in microwave about 1 min. Stir in vanilla. Pour mixture over cereal & stir to coat completely. Place 1 c of powdered sugar in large zip bag with half of cereal mixture & shake to coat. Pour out onto cookie sheet to cool. Repeat with remaining cereal.

All American Apple Pie

Pastry Dough:
2 1/4 C flour
1/2 C. chilled shortening
1/2 C. chilled unsalted butter
3/4 t. salt
1/2 C. ice water

Apple Filling:
6 medium Granny Smith apples (peeled, cored & sliced into 1/4" slices) about 7 cups
3/4 C. sugar
3 T. flour
1 t. cinnamon
1/4 t. ground nutmeg
1/8 t. salt
2 t. vanilla
2 T. butter

Topping:
1 t. sugar
1/8 t. cinnamon

Preheat oven to 450 degrees.
Prepare dough by adding flour & salt to food processor. Add butter & shortening & pulse till coarse crumbs form. Drizzle ice water in slowly & pulse until dough forms a ball. Little flecks of butter should be visible. Divide the dough into 2 parts, using 1/3 for 1 piece & 2/3 for the other. Flatten each piece into a disc & freeze 15 min. Roll out larger piece into 12" circle & press into bottom & sides of pie plate.

Place sliced apples in large zip bag. Mix flour & dry seasonings & sprinkle over apples in bag. Shake to coat apples. Carefully arrange apples on the bottom crust, sprinkle with vanilla. Cut butter into small pieces & dot them over the top.
Roll the smaller piece into a 10" circle & place on top of pie filling & form decorative edge. Make several slashes in top to vent. Combine sugar & cinnamon & sprinkle over the top crust.

Place pie on a cookie sheet & bake for 15 min. Reduce oven to 425 degrees & bake an additional 40-45 min until golden. Let cool 1 1/2 hrs before serving.