Wednesday, February 15, 2012

Baby Back Indoor Ribs

3lbs pork baby back ribs

rib Rub-
1cup dark brown sugar
3 bs.salt
1 tbl. paprika
1 tsp. cayenne pepper
1 tbl.garlic powder
1 tbl. red pepper flakes
1 1/2 tbls chili pepper

Mix together:
2 cups cider vinegar
1 yellow onion; minced
1 1/2 tbl honey
1 tbl. brown sugar
1 tbl. tomato paste
2 tsp. salt
2 tsp. red pepper flakes

The night before, rub ribs with the rub sauce on both sides. Store in refrigerator
overnight (or the morning before, if you forget!)

30 minutes before cooking (I took out at 2:30), allow to come to room temperate,
and preheat oven to 300. Meanwhile, prepare the liquid based sauce, then brush
both sides of pork (leaving some for basting later).

Cover with foil, and cook for 1 hour. Apply more sauce and cook for an additional 1
hour. Remove foil from pan, cover with more sauce and cook an additional 45
minutes without foil. Cook in 10 minute increments until meat is at desired
cooking level.

Sound complicated?! its really not! Give it a whirl! If you like a more "saucy" rib, just grab your favorite barbecue sauce!

Wednesday, October 5, 2011

Lasagna soup

oh my; oh me, oh my. LOVED this! This is Paula Deens Recipe, with the motifications I made, for Lasagna Soup. Super good!

Lasagna Soup
1 pound ground beef (or Italian sausage for an extra kick)
1 onion, chopped
1 green bell pepper, chopped (I left mine large, then removed when serving)
3 cloves garlic, minced
1/2 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese


In a large Dutch oven, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Serve in bowls, and sprinkle with Mozzeralla cheese

Thursday, August 4, 2011

Twitty Lasagna

I'm sure we all have a lasagna recipe that we claim is "the best"! But I really like mine! I pretty much tweek and change it a little every time, but here's my recipe!

Twitty Lasagna

1 box of lasagna noodles (for an 8x8 pan, you'll just use half the box)
1 large jar Ragu sauce
1 container cottage cheese
1 bag Mozerella cheese
2 lbs beef
Parmesan cheese (the container not a bag of cheese)
1 TBL oregano
1 TBL garlic salt
1 1/2 tsp. sage

*Try substituting 1 lb of beef for sausage! Thats good too!

Boil your noodles, according to the box. Brown your beef in a large skillet and drain the fat when browned. Add your sauce to the beef, then oregano, garlic salt, and sage (add more to taste, if needed).

Drain noodles and run cold water in a strainer to cool off. Put a little bit of sauce in the bottom of an 8x8 pan, then begin layering!

Layer noodles, meat and sauce mixture, small globs of cottage cheese, mozerella cheese, then sprinkle a little of the parmesan cheese. Repeat 3 times.

Cover with foil and bake at 350 for 35 minutes. Remove foil and continue baking another 10 minues.

(dont forget to eat some left over noodles dipped in sauce, while your lasagna is baking! This is my favorite part!)


Monday, July 25, 2011

Ranch Chicken and Corn Kabobs

Who doesn't like food on a stick?! My kids certainly do!

What you need:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon garlic salt
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon pepper
1 tablespoon sugar
4-6 chicken breast - cut into 1 inch cubes
Mini corn on the cob

What to do:

1. In a medium bowl, stir together oil, ranch, Worcestershire sauce, garlic, salt, lemon juice, white vinegar, pepper, and sugar.
2. Add chicken to the bowl, and stir to coat. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill for medium-high heat.
4. Add chicken, and corn on the cob to skewers ( brush corn with melted butter, and garlic salt!)
5. Lightly oil grill; grill skewers until juices run clear and done!

*Grilled corn is oh so yummy and really good with chicken kaboobs!

Saturday, July 23, 2011

Lasagna Rollata Al Forne

We love lasagana in our house. My absolute favorite part about making lasagna, is muching on the left over noodles when Im making it! mmm. It's a different variation, that is oh so yummy!

Lasagna Rollata Al Forne

1/2 cup Parmesan cheese
3 cups Ricotta cheese
12 oz Mozzarella cheese
4 eggs
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian seasoning
1 Tbl garlic salt (because everything is better with garlic)

*Cook and drain a box of lasagna noodles (cool off with cold water).
*Mix the ricotta, mozzerella, and parm cheese, eggs, and seasoning together in a bowl.
*Reserve some cheese to top it all off with!
*Spoon some filling on each noodle, and roll it up! Place seem down in a casserole pan place some sauce in the bottom first).
* Top noodles with sauce and sprinkle with Parmesan and mozzarella.
* Cover with foil, and bake 40 minutes at 375 degrees. Remove foil and bake 5-10 minutes more.

Tuesday, May 24, 2011

Red, White, and Blue cupcakes

Here's a great way to celebrate Memorial Day/ July 4th; Red, White, and Blue Cupcakes!
Just get a box mix and follow directions. After making your cake mix, divide cake batter into 3 bowls and add desired food coloring; red, white, and blue. Fill muffin tins 1/3 full, using a little of each colored batter; and swirl colors together with a tooth pick
Bake according to box or recipe and allow to fully cool.
Make icing, recipe below, and tint to desired color (eat some too; this is my FAV)
I made a few mini cupcakes too (I didnt swirl the batter on these)
This is my favorite icing EVER. Enjoy!
Meringue Icing

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. YUM

This post has been linked to Tempt My Tummy Tuesday and Tasty Tuesday

Monday, April 25, 2011

Garlic and Herb Pork Roast

Garlic and Herb Pork Roast

What you need:

1 pork roast
1 can coke
1 onion
2 TBL minced garlic
1TBL worchestshire sauce
1 pkg lipton soup mix; garlic and herb

Put all in crockpot and cook on high all day. Serve with sauce over meat and brown gravy. Its that simple! Its superb with brown gravy, so don't skip on that!