Ingredients:
2 pounds pork baby back ribs, cut into serving-sized pieces
1/2 teaspoon garlic powder
1/2 cup ketchup
1/4 cup white vinegar
2 tablespoons sugar
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/4 teaspoon pepper
Directions:
1. Place the ribs in a 13 X 9 dish. Rub with garlic powder. Bake, uncovered, for 45 minutes at 350 degrees. Drain the ribs after cooking.
2. In a bowl, combine the remaining ingredients. Pour half of the sauce over the ribs. Bake, uncovered, 40-50 minutes longer or until the meat is tender, basting several times with the remaining sauce.
*Recipe from The Taste of Home Cookbook
Monday, September 12, 2011
Friday, September 9, 2011
Easy Bruschetta Chicken
Chicken breasts
Wish Bone Bruschetta Italian Dressing
Marinate chicken breasts in the dressing for at least 15 minutes. For this one, you don't have to let it sit all day like some marinates. Then just stick it in a hot non-stick pan and cook through.
To make it a little more fancy, top with chopped tomatoes and mozzarella cheese. Then stick it under the broiler for a few minutes until the cheese melts.
Wish Bone Bruschetta Italian Dressing
Marinate chicken breasts in the dressing for at least 15 minutes. For this one, you don't have to let it sit all day like some marinates. Then just stick it in a hot non-stick pan and cook through.
To make it a little more fancy, top with chopped tomatoes and mozzarella cheese. Then stick it under the broiler for a few minutes until the cheese melts.
Tuna Burgers for Two
Ingredients:
1 can (5 or 6 oz) tuna, drained
1/4 cup breadcrumbs
4 Tablespoons mayo, divided
2 Tablespoons finely chopped roasted red peppers, divided
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped onion
1/4 teaspoon Old Bay Seasoning (I didn't have so I mixed ground mustard, black pepper, salt, and paprika)
1 1/2 teaspoons olive oil
2 hamburger buns or 4 slices of bread
sliced tomato
lettuce leaves
Directions:
1. Combine tuna, bread crumbs, 2 Tablespoons mayo, 1 Tablespoon roasted red pepper, celery, onion, and 1/8 teaspoon Old Bay Seasoning in a bowl.
2. Combine 2 Tablespoons mayo, 1 Tablespoon roasted red pepper, and 1/8 teaspoon Old Bay Seasoning in a small bowl.
3. Heat oil in a pan on medium heat. Form two burgers out of the tuna mixture. Cook until brown on each side and heated through. This takes about 2 minutes on each side.
4. Spread mayo mixture on the bread and top with burger, tomato, and lettuce.
Recipe adapted from: http://www.delish.com/recipefinder/quick-tuna-burgers-recipe-ew0611
1 can (5 or 6 oz) tuna, drained
1/4 cup breadcrumbs
4 Tablespoons mayo, divided
2 Tablespoons finely chopped roasted red peppers, divided
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped onion
1/4 teaspoon Old Bay Seasoning (I didn't have so I mixed ground mustard, black pepper, salt, and paprika)
1 1/2 teaspoons olive oil
2 hamburger buns or 4 slices of bread
sliced tomato
lettuce leaves
Directions:
1. Combine tuna, bread crumbs, 2 Tablespoons mayo, 1 Tablespoon roasted red pepper, celery, onion, and 1/8 teaspoon Old Bay Seasoning in a bowl.
2. Combine 2 Tablespoons mayo, 1 Tablespoon roasted red pepper, and 1/8 teaspoon Old Bay Seasoning in a small bowl.
3. Heat oil in a pan on medium heat. Form two burgers out of the tuna mixture. Cook until brown on each side and heated through. This takes about 2 minutes on each side.
4. Spread mayo mixture on the bread and top with burger, tomato, and lettuce.
Recipe adapted from: http://www.delish.com/recipefinder/quick-tuna-burgers-recipe-ew0611
Wednesday, August 10, 2011
Pork Chops with Apples & Stuffing
This recipe really needs a fancier title - it's super easy & really tasty.
Ingredients:
Directions:
Ingredients:
- 1 pkg (6 oz) Stove Top stuffing mix for chicken
- 1 can (21 oz) apple pie filling
- Boneless pork chops (1 - 1 1/2 lbs)
Directions:
- Heat oven to 375 degrees
- Prepare stuffing mix as directed
- Spread pie filling onto bottom of 9 x 13 baking dish sprayed with cooking spray; top with stuffing and chops; cover.
- Bake for 40 min or until chops are done (160 degrees); uncover after 30 minutes.
Monday, May 30, 2011
Chocolate Covered Cheesecake Squares
Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
Filling:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
Coating:
24 squares (1 ounce each) semisweet chocolate
3 tablespoons shorting
1. Line a 9 inch square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
2. In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
3. Bake at 325 degrees for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
4. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Cool slightly. Using foil, lift cheesecake out of the pan. Gently peel off foil, cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
5. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
*Makes 49 squares
*This is the original recipe but I made a few modifications. I used an 8 inch pan because that is what I had. I did not add the pecans to the crust. I chose to drizzle the chocolate on top instead of completely covering it. I used less than 12 oz of chocolate chips rather than the squares.
*Recipe from The Taste of Home Cookbook
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
Filling:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
Coating:
24 squares (1 ounce each) semisweet chocolate
3 tablespoons shorting
1. Line a 9 inch square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
2. In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
3. Bake at 325 degrees for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
4. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Cool slightly. Using foil, lift cheesecake out of the pan. Gently peel off foil, cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
5. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
*Makes 49 squares
*This is the original recipe but I made a few modifications. I used an 8 inch pan because that is what I had. I did not add the pecans to the crust. I chose to drizzle the chocolate on top instead of completely covering it. I used less than 12 oz of chocolate chips rather than the squares.
*Recipe from The Taste of Home Cookbook
Chicken BLT Wraps
Ingredients:
ranch dressing
4 flour tortillas (I prefer wheat tortillas for a healthier meal)
8 leaves green leaf lettuce
1 9 ounce package sliced chicken breast
1 medium tomato, chopped
1/4 cup bacon bits (I prefer the soft ones)
Directions:
1. Spread ranch dressing on each tortilla leaving a 2 inch border.
2. Layer lettuce, chicken breast, tomato, and bacon bits on top.
3. Roll up and secure with toothpick or wrap with wax paper or foil.
Serves 4
I made these as finger foods for Rick's graduation party by cutting each one in thirds. They would make a great quick and easy lunch.
ranch dressing
4 flour tortillas (I prefer wheat tortillas for a healthier meal)
8 leaves green leaf lettuce
1 9 ounce package sliced chicken breast
1 medium tomato, chopped
1/4 cup bacon bits (I prefer the soft ones)
Directions:
1. Spread ranch dressing on each tortilla leaving a 2 inch border.
2. Layer lettuce, chicken breast, tomato, and bacon bits on top.
3. Roll up and secure with toothpick or wrap with wax paper or foil.
Serves 4
I made these as finger foods for Rick's graduation party by cutting each one in thirds. They would make a great quick and easy lunch.
Thumbprint Cookies
Ingredients:
1 1/2 cups unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
seedless strawberry, raspberry, apricot jam/jelly (or whatever flavor you prefer)
Directions:
1. Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar and stir in the vanilla extract. In a medium-sized bowl, mix the flour and salt. Combine the flour mixture and the butter mixture until the dough is crumbly but holds together when pinched.
2. Take a walnut-sized piece of dough in one hand. With the thumb of the other hand, gently knead it three times. Roll it into a ball and place on an ungreased cookie sheet. With your knuckle or thumb, press a well in the center and fill with 1/2 teaspoon of jelly.
3. Bake for 10 to 15 minutes.
The recipe says it makes about 6 dozen cookies. However, this depends on the size you make your cookies.
*Recipe from http://familyfun.go.com/recipes/thumbprint-cookies-678825/
1 1/2 cups unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
seedless strawberry, raspberry, apricot jam/jelly (or whatever flavor you prefer)
Directions:
1. Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar and stir in the vanilla extract. In a medium-sized bowl, mix the flour and salt. Combine the flour mixture and the butter mixture until the dough is crumbly but holds together when pinched.
2. Take a walnut-sized piece of dough in one hand. With the thumb of the other hand, gently knead it three times. Roll it into a ball and place on an ungreased cookie sheet. With your knuckle or thumb, press a well in the center and fill with 1/2 teaspoon of jelly.
3. Bake for 10 to 15 minutes.
The recipe says it makes about 6 dozen cookies. However, this depends on the size you make your cookies.
*Recipe from http://familyfun.go.com/recipes/thumbprint-cookies-678825/
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