Barbecue Spare Ribs

We like to shred the meat in this recipe and serve it on warm rolls, barbecue sandwich style.

Brown 4 pounds boneless pork country spareribs and place in crock pot.

For sauce combine:

1 c cider vinegar
2 T sugar
2 T worcestershire sauce
1/2 c ketchup
1 t salt
1 t dry mustard
1 t paprika
1/8 t pepper

Bring to a boil. Pour over meat. Cook 5-6 hours on high or 8-9 hours on low in the crock pot.

Calzones

This isn't really for Memorial Day (although I would suggest the Picnic Cake posted on this site). I made these last night and they were so good and quick and easy too.

Three Meat Calzone

(cook's country magazine)

Serves 4

Serve this overstuffed calzone with your favorite tomato sauce if desired.
6 ounces thinly sliced salami
2 ounces pepperoni , thinly sliced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Flour for dusting work surface
1 (1-pound) ball ready-made pizza dough
4 ounces capicola , thinly sliced
8 ounces mozzarella cheese , thinly sliced

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.

2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.

3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.


Of course I changed it too fit our likings. I used the pizza dough from Trader Joe's (you can freeze it and its great) and I used dry herbs in the ricotta cheese mixture (rosemary, oregano, and basil because I like them). I made one with cheese, salami, pepperoni, and prosciutto and the other with just prosciutto and cheese. For the cheese in both I used half smoked gouda and half mozzarella. I made a quick tomato sauce to dip them in and everybody like them

The Best All-American Potato Salad

This is seriously the best potato salad I've ever had. (I think the trick is the pickle juice, if you can believe it, and adding plenty of boiled egg). Great for those all-American picnics!

Boil 10-12 medium potatoes for 20-25 minutes until soft but not mushy. Cool, peel, dice. Add 1/3 c really small chopped sweet onion. Add 8 chopped boiled eggs, 1/2 to 3/4 cup chopped celery, 1/3 to 1/2 cup chopped dill pickles (add a few teaspoons of pickle juice too), salt and pepper, 1 t mustard, and enough mayo to make a creamy consistency. Chill. (Get it pretty gooey since the ingredients soak up the mayo as it sits.) Chill. Add more mayo if needed. Serve several hours later or the next day.

Grilled Pineapple

One great idea to use if you are already grilling is to cut big strips of fresh pineapple and roll them in brown sugar then grill till just warm. (We don't leave the skin on...)Yummy! It's a sweet addition to the steak or hamburgers or whatever. Personally I like a huge fresh fruit salad with watermelon and the works!

Andes Creme De Menthe Cookies (Andes mint cookies)

I have never made these before, but I had them at an enrichment and I thought they were so good, so I looked up the recipe.

Andes Creme De Menthe Cookies

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Memorial Day Picnic

So I was thinking of hosting a Memorial Day Picnic with a few friends. I'm not the best at hosting and thought I could get some ideas for a menu (salads, bbq or grill recipes, dessert, etc) from you guys. Any ideas? What are your favorite Picnic recipes??

Perfectly Chocolate Chocolate Frosting

Speaking of frosting . . . here's a recipe we just love!! As Grandma Nelson would say, "It's De-licious."

1/2 c margarine
2/3 c cocoa
3 c powdered sugar
1/3 c evaporated milk
1 t vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes 2 cups.

Search for Strawberry Frosting

Hello team! Does anybody have a recipe for strawberry frosting? Today is Jeff's happy 30th and he'd like strawberry frosting on his cake. Funny that it'll be pink. I just can't bring myself to buy the canned stuff. Any ideas would be great. Thanks!

Quick and Easy Buttermilk Scones

One answer to the buttermilk recipe request... These really are easy and nice scones. We usually have them on Christmas, but when we can fry outside we have them a lot then, too.

2 cups buttermilk
4 tsp. active dry yeast
1/2 c. warm water
5-6 c. flour (can substitute some whole wheat flour if desired :)
1/2 tsp. soda
1 tsp. salt
2 tsp. baking powder
2 eggs
1/4 c. sugar
2 T. oil(plus oil for frying)

Warm buttermilk. Dissolve yeast in ½ c. warm water. Sift together the flour, salt, soda, and baking powder. Beat eggs separately. Add sugar and oil to eggs. Add buttermilk and yeast mixtures. Gradually add sifted ingredients. Beat constantly using wooden spoon. Add enough flour to make soft dough. Turn onto a floured counter an roll to about 1/2 inch thick. Cut it into squares. Let it rise for half hour. Fry in hot oil until golden brown.

Cheesecake Factory Luau Salad recipe

This is my ABSOLUTE FAVORITE salad ever. Kind of fancy, but I love it!

Mixed greens
Grilled chicken breasts, sliced into thin strips
Red bell peppers, sliced into thin strips
Yellow bell peppers, sliced into thin strips
Fresh green beans, blanched, cut into 3-inch pieces
Cucumber slices
Red onion, cut into small pieces
Fresh mango, cut into small pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips

Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.

Sprinkle the macadamia nuts and sesame seeds all over each salad.
Garnish each salad with some thin sliced carrots and green onions.

Serves 4.

Strawberry Smoothies

I haven't tried these yet, but they just looked so good, I had to share!

Strawberry Smoothies

1 C. Vanilla Soy milk
1 C. Vanilla flavored low fat yogurt
1 C. frozen strawberries (or any frozen fruit, must be frozen)
3 packets of splenda (you could use sugar, or for a tart smoothie no sugar)
blend and enjoy!

In Search of Tasty Summer Salads

Sending out an all-call for tasty summer Salads - greens or fruit or jello. What are your favorite summer recipes?

Lazy Lasagna

Credit for this recipe actually goes to Mary who shared it with me. I made it last night and it was quick and easy. I actually added ground beef too. Note that this recipe serves 2 so you may want to double it for a family.

Lazy Lasagna
1 cup spaghetti sauce
½ cup cottage cheese
¾ cup shredded mozzarella
1 ½ cups cooked wide egg noodles (they look like mini lasagna noodles)
2 Tbsp grated parmesan

Warm the spaghetti sauce; stir in cottage cheese and mozzarella. Fold in cooked noodles. Pour into greased casserole dish. Sprinkle with parmesan cheese. Bake uncovered at 375 for 20 minutes or until bubbly. Serves 2.

Chocolate Chip Cookies

Many of you are probably thinking... what in the world is Angie doing posting Chocolate Chip Cookies? BORING!! - She really is a simple minded cook (which really is true by the way, no hurt feelings). Well, I'm here to tell you that these c.c. cookies are stupendous. Some of you may have the recipe in the family cook book, and some of you may not. But if you do, you need to change the recipe because it was entered wrong and these cookies deserve better treatment than that! OK, I'm done ranting...

Yummy Yummy Chocolate Chip Cookies
1/2 c. butter
1/2 c. shortening
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 tsp. salt
1 tsp. soda
3 cups flour
6-12 oz. chocolate chips (depending on if you are a true chocolate lover)

Mix together shortening, butter, and both sugars. Then add eggs and vanilla. Then add dry ingredents. Finally, mix in the chocolate chips. Grease cookie sheet, and bake at 350 for 10-12 min.

Simple, yummy, and guaranteed success... I hope

Attention Chocolate Lovers

This isn't a recipe but I thought is would be a good place to post about this. I hear about it from my friend Beth's blog, and since our family has quite a sweet tooth for chocolate, I wanted you to know about this.

"The US Food and Drug Administration is considering redefining 'chocolate' to allow substitution of vegetable oil ($0.70/lb.) for cocoa butter ($2.30/lb.), and whey protein for dry whole milk. There are already standard terms to differentiate these products from chocolate, such as 'chocolatey' and 'chocolate-flavored.' The change was requested by the industry group Chocolate Manufacturers of America. Leading the resistance to this change is high-end chocolate maker Guittard, with significant grass-roots support from the Candyblog. The FDA is taking consumer comments until April 25. Here is the FDA page on the proposed change, which oddly enough does not say what the proposed change is." (from an article found on Slashdot)

I just posted my comment and they have extended the date to May 25. If you are interested in sending the FDA your comment the chocolate maker Guittard has a sight Dontmesswithourchocolate.guittard.com
Then go to the How To Help tab. And it will walk you through the whole process and they have a comment you can cut and paste. It so easy. So get to it you chocolate lovers. Save our chocolate.

Molten Chocolate Cupcakes

Hi all- I know you are all suprised to hear from me, the one who has posted ONE recipe so far (besides Nolan's birth anouncement) ...
So, Carol gave me this awesome Betty Crocker recipe book and this is one of our FAVS!

Molten Chocolate Cupcakes

Start to Finish:2 hr
Makes:18 mini cakes







1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker® Rich & Creamy chocolate frosting
Powdered sugar
Sliced strawberries

1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.

I don't think I need to say anything more than, YUM!

Lemon Pavlova

Wonderful Lemon Torte

Meringe Shell:

6 egg whites
¼ t. cream of tartar
1 ½ c. sugar

Beat together until stiff peaks form. Butter 9x13 pan. Pour in meringue. Push up sides of pan. Bake at 275 for 20 min, then increase heat to 300 for 40 min. The Key is cooking it really slowly for a really long time :) Let cool in pan on cookie sheet.

Lemon Custard Filling:

6 egg yolks
1 c. sugar
6 T. fresh lemon juice (2 lemons)
grated peel of one lemon
2 c. cream whipped and sweetened

Beat egg yolks until creamy. Gradually add sugar, lemon juice and peel. Place in heavy saucepan and cook over low heat until slightly thickened. Cool. Whip the cream add cool custard and mix and spread over the meringue. If you want, reserve some of the cream to whip seperately and spread over top. Cover and chill (6 or 7 hours). Serves 10

Note from Amy: A variation of this from Grandma Beck (Pavlova is THE Australian dessert, she says!)is to make the meringue "crust", then just cool and top with sweetened whipped cream and cut up, colorful, fresh fruit (strawberries, kiwi, peaches, pineapple, melons, etc.) It's one of Trevor's favorites. You can also bake mini meringue dishes on a cookie sheet. They stay in the form that you make them, then fill with whipped cream and fruit.

Stir-Fry Spring Roll Tacos!

We Made this tonight, it was YUMMY YUMMY!

1 1/2 Teaspoons Vegetable Oil
2 Boness Chicken Breast Halves, Cut into thin strips
1 smallish crown broccoli (unless, of course, you don't like broccoli...)
1/3 bag frozen red, green, and yellow peppers and onions (or you can use fresh, this is just easier...)
You can also drain and use water chestnuts, almonds, bamboo shoots, carrots, snow peas, celery, or zuccini!
1/4-1/2 cup Kikomans stir fry sauce (it's the best!)
6 small flour or corn tortillas
Additional Stir Fry Sauce, if Desired

1. Heat oil in skillet or wok over high heat, add chicken. Stir-Fry 3-4 minutes or until chicken is no longer pink in the middle. Add cut vegetables (broccoli and snow peas last unless you want soggy woggy stir fry!) Drain. Add Stir Fry Sauce. Cook and stir until hot (about 2 minutes).
2. Heat oil in skillet until hot, and then lay a tortilla flat in the oil for a few seconds, then turn over with tongs. Let it get a little brown without letting it get crispy. Repeat. Drain on paper towels.
3. Spread the stir fry in each tortilla, add more sauce if desired (or use sauce to dip!), and wrap up like a burrito or taquito.

MMMMMM, Enjoy!

Buttermilk

I have a 1/2 gallon of buttermilk which I used in the scrumptious Pioneer cake. What in the world do you use buttermilk for besides chocolate cake and pancakes? Any ideas?

Orange Chicken

I have to admit that I haven't tried this recipe yet...and I'm sure I'm breaking the rules of the family recipe blog. But I just think it sounds really good and just in case you were looking for a new chicken marinade for spring/summer here is one that I got from a fellow Scrapbookers blog, Shabby Miss Jenn I'm hoping to try it soon, but if someone else does too, give us a report in the comments. And if it's gross, then you can ban me from the recipe blog and slap my hand.