Slow Baked Barbecued Beef Ribs

Slow Baked, Falling off the Bone Barbecued Beef Ribs

 These ribs are falling off the bone. The sauce is sweet, tangy with a bit of heat. Baking ribs low and slow, will give you tender, juicy  beef ribs.

Ingredients

4 lbs. beef ribs
1 Tbs. brown sugar
2 tsp. paprika
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp mustard powder
1/2 tsp. black pepper
1/2 tsp. cumin

Barbecue Sauce

1 1/2 c. ketchup
1/2 c. vinegar
1/2 c. brown sugar
1 onion, diced
3 cloves garlic or 2 tsp. garlic powder
1 1/2 Tbs. Worcestershire
2 tsp. onion powder
2 tsp. mustard powder or 1 1/2 Tbs prepared mustard
1 to 2 tsp. liquid smoke
1 tsp. black pepper
1/4 to 1 tsp. cayenne pepper (more or less depending on the amount of heat you want.)
2 c. water

Directions

In a small bowl, combine brown sugar, paprika, salt, garlic powder, onion powder, mustard powder, black pepper and cumin.

Pat the beef ribs dry with paper towels. Season both sides of the ribs with the seasoning rub and press or rub the seasoning onto the meat. 

Place the beef ribs in a roaster or baking dish. Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil. 

Bake at 180° for 4 hours. You can also place the ribs on a rack to keep them from sitting in grease.  Then, when you put the sauce in the pan, remove the rack so the beef ribs can soak up that delicious flavor. . About 15 minutes before the time is up, make the barbecue sauce.

In a saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire, onion powder, mustard, liquid smoke, black pepper, and cayenne pepper. Pour in the water, stir to mix. Over medium heat, cook until the mixture comes to a bubble.  

Remove the beef ribs from the oven and drain off excess grease. Pour the barbecue sauce into the pan. Place the ribs in the sauce. Then, turn them over so that both sides are coated with BBQ sauce.  Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil.

Continue baking for another 2 to 4 hours, or until the ribs are tender.

Baking low and slow will give you tender, juicy ribs.  If you have extra time, you can bake the ribs at 160° for 10 to 12 hours.  Turn the ribs over after 3 hours.

No-Bake Peanut Butter Bites

One of the easiest recipes we have, that brings back fond memories of my kids is this recipe, No-Bake Peanut Butter Bites.  It is one that my kids loved to help make when they were little. Then, when they got older, they would make it on their own. They no longer needed the recipe, they knew it by heart.  They added the ingredients without measuring and would make it taste just right. 

The dough stayed pliable like play dough, and could be shaped.  If you have small kids, they can mix the ingredients with their hands for more fun in cooking.

Go ahead, make some delicious memories with your kids today!

Ingredients

2/3 c. light corn syrup
2/3 c. peanut butter
1 c. dry milk powder
2/3 c. confectioners' sugar

Directions

In a bowl, combine corn syrup and peanut butter together with a wooden spoon.

Gradually stir in dry milk powder. Add the confectioner's sugar. Mix thoroughly.

Sit down and enjoy. You can also roll into a log and cut into 1-inch pieces. Or just grab some out of the bowl and start eating.

 

 

Roasted Honey Garlic Pork Loin

Who can resist honey and garlic in a butter sauce? This is an easy recipe. The pork loin will be tender, juicy and deliciously flavored with honey, garlic and spices. 

Ingredients

4 to 5 lbs. pork loin, trim off fat
1 1/2 Tbs. olive oil, divided
2 tsp. salt
2 tsp. paprika
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1/2 to 1 tsp. rec chili powder, (optional)
1/2 tsp. black pepper
1 stick butter
6 garlic cloves, minced
1/2 c. honey
3 Tbs. soy sauce
2 Tbs. vinegar
1/2 tsp. black pepper
salt to taste
1/2 c. beef or chicken stock or broth
1/2 c. water
4 tsp. cornstarch

Directions

Preheat oven to 350°.

Dry off the pork loin with paper towels. 

Prepare the rub. In a small bowl, combine 1 tablespoon olive oil, paprika, salt, brown sugar, garlic powder, onion powder, red chili powder and black pepper.  Rub the mixture on all sides of the pork loin.

In a large skillet or pan, heat 2 teaspoons of olive oil. Sear the pork loin until golden brown on all sides. Be sure to turn the pork loin to keep the spices from burning.  Remove the pork loin to a large dish.

In the same skillet that you browned the pork loin in, melt butter. Be sure to scrape the flavorful bits off the bottom of the skillet. Add garlic cloves and sauté for 1 minute. 

Stir in honey, soy sauce, vinegar, black pepper and salt to taste and bring to a rapid simmer. Cook and stir for 1 minute.  Remove 1/2 cup of sauce to use for basting. 

Place the pork loin back into the roasting pan or skillet. Pour in the stock and water into the pan around the loin. 

Cover the roasting pan or skillet with a lid and roast for 20 minutes. Baste the pork loin with half of the reserved sauce. Bake uncovered for 15 minutes.  Remove the pork loin from the oven. Baste with the remaining sauce.  Bake another 10 to 15 minutes, or until the loin registers 145° with a meat thermometer inserted into the thickest part of the meat. 

Remove pork loin to a serving platter and cover loosely with foil.  Let the pork loin rest 10 to 15 minutes while you prepare the gravy.

In a small bowl, combine 2 tablespoons water with 4 teaspoons cornstarch.  Stir until the cornstarch is dissolved. Whisk this into the remaining liquid in the roasting pan or skillet. Making sure you scrape the flavorful bits stuck on the bottom of the roasting pan.  Slowly add a fourth cup of water or stock into the pan, whisking constantly. If the sauce is too thick for you, slowly add another fourth cup of water or stock.  The consistency of the gravy should be like honey. 

Slice the pork loin and drizzle the honey garlic butter sauce mixture over the top.

Vegetable Stir Fry

An array of colorful vegetables in a sweet and savory sauce. This is an easy dish to make, and it is one that your family will love. Serve as a side dish or serve over rice, and you have a complete meal.

Ingredients

2 Tbs. butter
1 Tbs. olive oil
1 sweet pepper cut into strips
1 onion, sliced into half rings
2 medium carrots cut into rings
2 c. green beans cut or snapped into bite sized pieces
1 1/2 c. broccoli
1 c. mushrooms, sliced
1 c. corn
2 Tbs. water
3 cloves garlic, minced
salt and pepper to taste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 c. chicken broth or stock
1/4 c. soy sauce
2 Tbs. honey or sugar
1/4 c. water
2 Tbs. cornstarch
cooked rice

Directions

Heat butter and olive oil in a large skillet or wok if you have one. Add sweet pepper, onion, and carrots.  Cook and stir the vegetables for 4 to 6 minutes, or until tender.

Add the green beans, broccoli, mushrooms, corn and 2 tablespoons water to the skillet.  Cook another 3 to 5 minutes, or until tender and most of the water has evaporated away.

Add garlic.  Cook for about 30 seconds.

Season with salt and pepper, garlic powder, onion powder and cayenne pepper.

In a bowl, mix chicken broth, soy sauce, honey or sugar together.  Pour into the skillet of vegetables and bring to a simmer.  

In a small cup, whisk the cold water and cornstarch together, until smooth.  Pour into the skillet of vegetables and bring to a boil.  Cook for one minutes or until the sauce starts to thicken.

Serve over hot cooked rice if desired.

Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers Baked or Cooked in the Slow Cooker

With the rising cost of beef, save some money and still serve an excellent, delicious meal. Chicken Enchilada Stuffed Peppers is just that meal! Sweet peppers, rice, onions and cheese baked or slow cooked.  It does not take a lot of time, especially if you have leftover chicken and rice already prepared.

Ingredients

2 to 3 cups cooked shredded chicken
salt and pepper to taste
1 c. corn
1 onion, chopped
2 c. cooked brown or white rice
2 c. sharp cheddar cheese, shredded
5 to 6 bell peppers, with the tops cut off and the seeds removed
2 Tbs. butter
2 Tbs. flour
1 3/4 c. chicken broth or stock, or tomato juice
1 (11 oz.) can diced green chilies and tomatoes
4 oz. cream cheese
1/2 c. sour cream
1/3 c. water, tomato juice, or chicken broth

Directions 

In a large bowl, combine, chicken, corn, onion, rice, ad 1 1/2 c. shredded cheese.

In a medium saucepan, melt butter over medium heat. Whisk in flour.  Cook and stir 2 to 3 minutes to remove the flour taste.  Whisking continuously, to remove lumps, pour in the chicken broth. Simmer for 3 minutes, whisking or stirring continuously. Turn the heat to low.

Stir in the green chilies and tomatoes.

In a medium bowl, combine cream cheese and sour cream.  Temper them by ladling in some hot broth and stirring continuously.  Add another ladle of hot broth, stirring it in until smooth. Stirring continuously, slowly add the sour cream mixture into the hot sauce.  Mix until it is thoroughly combined.  Remove from heat and cool to lukewarm. 

Place the peppers in a roasting dish, casserole dish or in your slow cooker.

Pour about 1 cup of the sauce mixture into the shredded chicken and mix thoroughly. Add more sauce if needed. You want the mixture to be moistened or coated, but you don't want to pour all of it in and make it soupy. Add salt and pepper to taste

Carefully spoon the chicken mixture into each pepper. 

Pour in  the remaining sauce into the bottom of the baking dish or pan or slow cooker.  Sprinkle the remaining shredded cheese over the top of each pepper. Cover with a lid or a sheet of aluminum foil.

If cooking in the oven, bake for 35 to 40 minutes in a 350° oven. Bake until the peppers are tender. 

For slow cookers, cook on high for 3 hours or until peppers are tender.

To serve, top with more sour cream, diced green onions, or cilantro if desired.

Spicy Southwest Seasoning

Homemade Spicy Southwest Seasoning  

Making your own Spicy Southwest Seasoning is so simple.  Chances are, you already have the ingredients sitting in your cupboard. 

By making your own seasoning, you can control the ingredients that go into your blends. You can omit the ingredients you don't like, or use more or less of each one. It is easy to make your own special blends. 

This seasoning is perfect to put on fish, beef, chicken, pork or vegetables.

Ingredients

2 Tbs. paprika or use 1 Tbs. smoked paprika and 1 Tbs. regular paprika
2 Tbs chili powder
1 Tbs. cumin
1 Tbs. parsley
1 Tbs. oregano
1 Tbs. garlic powder
1 Tbs. minced dried onion or 2 tsp. onion powder
1 Tbs. coriander
2 tsp. turmeric (optional)
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. crushed red pepper flakes

Directions

In a container with a tight-fitting lid, combine paprika, chili powder, cumin, parsley, oregano, garlic powder, minced onion or onion powder, coriander, turmeric, salt, black pepper, cayenne pepper and crushed red pepper flakes.

Put the lid on tightly and shake the jar to thoroughly combine all the spices.  Place in a dry, dark place.

Cinnamon Raisin Bread

Cinnamon Raisin Bread is so good. Moist, delicious sweet bread loaded with raisins and cinnamon.  Slather with butter or eat it plain, or you can even add a light glaze of buttercream frosting over the top of the loaf. This bread is great for breakfast or anytime of the day.

Ingredients

1/2 c. warm water (around 110°)
2 pkg dry yeast or 2 Tbs. yeast
1/2 c. sugar
1/2 c. butter or margarine
3 eggs
1 c. raisins
2 c. milk
8 c. flour
2 Tbs. butter
1 c. sugar
3 Tbs. cinnamon

Directions

Grease three 9 x 5-inch loaf pans. 

In a heavy bottom sauce pan, scald the milk over medium heat. The temperature should be about 170°. There will be a skin that forms over the top, letting you know the milk is the right temperature. Do not bring the milk to a boil.  Set aside to cool to lukewarm.

In a large bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Set aside in a warm location for the yeast to proof or start to grow.  This takes about 10 minutes.

Mix in the eggs, sugar, butter, salt and raisins. Pour in the cooled milk, stirring to combine. Make sure the milk is cool, or it might kill the yeast or cook the eggs.

Gradually add the flour to make a stiff dough. Turn the dough out onto a floured surface and knead the dough for 6 to 10 minutes, or until the dough is smooth. 

Place the dough in a greased bowl. Turn the dough over, so all sides are greased.  I use the same bowl I mixed the dough in to save of doing extra dishes. Cover the bowl with a tea towel or a sheet of plastic wrap. Place the bowl in a warm location and let the dough rise for about 90 minutes, or until doubled in size. Punch down.

Place the dough on a lightly floured surface.  Roll the dough out into a rectangle that is about 1/2 inch thick.

Spread 2 tablespoons butter over the top of the dough. 

In a small bowl, combine 1 cup sugar and cinnamon.  Sprinkle the mixture evenly over the top of the butter you just spread over the dough. 

Starting on the long side, roll the dough up tightly. Seal the seam to keep the cinnamon sugar from spilling out. 

Cut the dough log into 3 equal pieces. Tuck ends under. Place the cinnamon raisin loaves into prepared pans. Lightly grease the tops of each loaf with butter or a bit of grease or oil to keep the dough from drying out. 

Place in a warm location and let rise.  This can take about 60 minutes.

Bake at 350° for 45 minutes, or until the loaves are browned. They will sound hollow when tapped on the top. 

Run a stick of butter over the top of each loaf, so it gets a nice coating of butter. 

Remove the bread from the pans and place on a rack to cool.