Easy Barbecue Country Style Pork Ribs

Barbecue ribs are one of our favorite recipes to make and eat. This is a simple recipe that does not take much time to make. The result is flavorful meat that is falling off the bone tender.  Baking the meat low and slow is what makes the difference.

Ingredients

10 country style pork ribs
salt and pepper to taste
1 onion, chopped
2 tsp. minced garlic
1/2 c. water
1/2 c. cider vinegar
1/2 c. ketchup
1/2 c. brown sugar
2 Tbsp. molasses
2 Tbsp. spicy mustard
1 Tbsp. Worcestershire Sauce
2 tsp. liquid smoke
2 tsp. chili pepper flakes
1 tsp. onion powder
1 tsp. garlic powder 

Directions

Add everything to a saucepan over medium-high heat and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for 25 minutes.  

Preheat oven to 200°

In a roaster or baking pan, place the ribs in a single layer on the bottom.  Season both sides with salt and pepper as desired. Cover the pan with a lid or a sheet of foil.

Bake for 3 to 5 hours, or until the ribs are tender. Remove from the oven and drain off any fat or liquid in the pan. 

While the ribs are baking, it is time to make the sauce.

In a saucepan, heat oil over medium heat. Add the onions and garlic. Sauté until the onions are soft and translucent. This takes about 5 to 8 minutes. Stir in the garlic and cook for an additional 30 seconds.

 Stir in water, vinegar, ketchup, brown sugar, molasses, spicy mustard, Worcestershire sauce, liquid smoke, chili pepper flakes, onion powder and garlic powder.  

Turn the heat to medium high and bring the contents to a boil, stirring frequently. Reduce the heat and cook for 25 minutes.

Pour the barbecue sauce over the ribs. Cover with a lid or a sheet of foil.

Bake for another 60 minutes. The meat will be falling off the bone tender.

Serve and enjoy!

Peas and Mushrooms

An easy side dish that goes good with any meal. Peas, mushrooms, onions and garlic always goes well together and compliments each other.  You can add fewer peas and more mushrooms, or add some carrots for color.  You can use snow peas, baby peas or mature peas for a great tasting side dish.

Ingredients

1 onion, chopped
2 cloves garlic, minced
2 Tbs. butter, or olive oil
1 (10 oz.) pkg frozen peas, thawed or a can of peas, drained
1 (4.5 oz.) can or jar sliced mushrooms, drained
1 tsp. sugar
1/4 tsp. thyme
salt and pepper to taste

Directions

In a cast iron skillet, over medium heat, melt butter.  Sauté the onion and garlic for about 5 minutes, or until tender.  

Add the peas and mushrooms.  Stir to combine.

Season with sugar, and thyme. Add salt and pepper to taste. 

Lower the heat and cook until everything is cooked and heated through.

Notes

Instead of canned mushrooms, use fresh mushrooms.  Just slice them and then cook them with the onion and garlic.

Add a teaspoon white wine toward the end of cooking time.

Add some drained, canned carrots for a bit of color.

Easy Baked Seasoned Chicken Breasts

Tender, juicy, chicken seasoned with spices to bring out the flavor. My family loves how the chicken turns out, so it is one of our go-to meals on a frequent basis. This meal is quick and easy to prepare, leaving you more time to do the things you want to do. 

Ingredients

4 chicken breasts
2 Tbs. oil
2 Tbs. brown sugar
1/2 Tbs. paprika or smoked paprika
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Directions

Heat oven to 400°. Lightly grease or spray a baking sheet. Or, you can line the baking sheet with parchment paper or a sheet of foil for easier cleanup.

Place the chicken breasts in a baking sheet and drizzle the cooking oil over all sides of the chicken. 

Season both sides of the chicken with salt and pepper to taste.

In a small bowl, combine brown sugar, paprika, Italian seasoning, garlic powder, and onion powder.  Rub the seasoning over the chicken until evenly coated. 

Bake for16 to 18 minutes, or until the chicken tests done with a meat thermometer. The internal temperature of the chicken should read 165°.

Serve and enjoy!

Dry Italian Dressing Mix

You can make your own Italian dressing mix instead of buying premade packets at the store. Most of the ingredients can be found right in your cupboard at home. This dry mix is enough to make 7 or 8 cups of Italian Dressing. 

Ingredients

2 Tbs. Tbs. dried oregano
2 Tbs. salt
1 Tbs. dried parsley
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs.  sugar
1 tsp. pepper
1 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. celery seed

Directions

In a bowl, or a jar, combine oregano, salt, parsley, garlic powder, onion powder, sugar, pepper, basil, thyme, celery seed. 

Pour in a jar or other container that can be tightly sealed.

To use Italian Dressing mix. 

Ingredients

2/3 c. oil
1/4 c. sugar
2 Tbs. water 
2 Tbs. dry Italian seasoning mix

In a bowl or a large jar, combine oil, sugar, water, and dry Italian seasoning mix. Whisk the contents together until thoroughly blended.

Pour over salad.

Lemon Blueberry Pound Cake

This lemon blueberry pound cake is moist, delicious and so easy to make. Juicy blueberries and a burst of lemon makes up the cake, and then you have a sweet, vanilla glaze over the top. You can serve this pound cake anytime you want a delicious treat.

Ingredients

3/4 c. butter
1 c. sugar
2 Tbs. lemon zest
4 eggs
1/4 c. sour cream
1 tsp. vanilla
2 c. plus 2 Tbs. flour, divided
1 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1 c. blueberries

Glaze

1 1/2 c. powdered sugar
5 to 6 Tbs. milk
1/2 tsp. vanilla

Directions

Preheat oven to 350°.  Get a 9 x 5-inch loaf pan. Grease the bottom of the loaf pan, then line the loaf pan with a sheet pan with parchment paper that extends about 2 inches past the sides. This will let you remove the loaf from the pan easily.

In a bowl, cream the butter, sugar and lemon zest together. Beat until light and fluffy. This takes about 2 minutes.

Add eggs, one at a time, beating well after each addition.

Add the sour cream and vanilla.  Mix well.

Stir in baking powder, salt and 1/4 of the flour. Pour in a little of the milk. Alternate between the flour and milk, beginning and ending with the flour.  Be careful to not over mix.  It is all right that you have a couple of streaks of flour left

In a separate bowl, combine the blueberries and 2 Tablespoons flour. Gently fold the blueberries into the mixture. 

Pour the batter into the prepared loaf pan.

Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted in the center of the loaf. The top should be a golden brown color.

Allow the loaf to cool for 10 to 15 minutes before removing from the pan. Finish cooling the loaf pan on a wire rack. 

When the loaf is cool, begin making the glaze.

In a bowl, combine powdered sugar, milk and vanilla.  Beat until smooth. The glaze should be thin enough to pour, but no so thin that it is like water. If the glaze is too thin, mix in a little more powdered sugar. If the glaze is too thick, pour in just a little bit of milk.

Drizzle the glaze over the top of the loaf.

Serve and enjoy with a cup of coffee, tea or a glass of milk.

Italian Beef Sandwiches Recipe

This is a recipe you can start early in the day, and let it slow cook until you are ready to eat. It is an easy recipe and one that my family loves.  Beef roast, seasoned with Italian salad dressing, herbs and spices, then slow cooked for most of the day, makes the meat so tender.

Ingredients

3 lb. beef roast
1 (1 oz.) pkg.  dry Italian salad dressing
1 Tbs. oregano
3/4 Tbs. basil
1 tsp. garlic powder.
2 1/2 to 3 c. water, or beef broth
1 onion, diced
3 cloves garlic, minced
1 (16 oz.) jar pepperoncini peppers
1 can mushrooms, drained
cheese, sliced
tomato, sliced
8 hamburger buns

Directions

If using an oven, preheat oven to 175 to 200°.

Rub all sides of the roast with the dry Italian salad dressing, oregano, basil, and garlic powder. Salt and pepper as desired.

Place the roast in a slow cooker or in a cast iron Dutch oven. 

Pour in the water around the roast. Add the onions, and garlic.

Bake for 5 to 6 hours, or until the met is tender and can easily be shredded with a fork.

Shred the meat with two forks.  You can remove the meat to a platter, or leave it in the slow cooker or Dutch oven. 

Stir in the pepperoncini.  Pour in as much of the pepperoncini juice as you want, as this gives the meat additional flavor. If you are unfamiliar with pepperoncini peppers, try using just a few at first.  You can always add more if you find that you like the flavor and want more of them.

Serve on buns and top the meat with mushrooms, a slice of cheese, tomato, and/or lettuce if desired.

Notes

We add the onions to the pot while the meat cooks, as it gives the meat some flavor. However, you can add the onions at the end of cooking time, when you add the pepperoncini peppers if you want. 

You can substitute half of the water or broth with beer or with a mixture of beer and wine.

You can toast the cut part of the buns first if desired. Spread some mayo, or butter over the bread as well before you put on the meat.

Chocolate Chip Bars 

This recipe I got in my Home Economics cookbook. It was a collection of recipes that each student that took the class submitted. Since then, it has become one of our favorite bar cookies and the one we make most often.

Ingredients

1 c. butter, room temperature
3/4 c. granulated sugar

3/4 c. brown sugar

2 eggs
1 tsp. vanilla
1 tsp. baking soda

1 tsp. salt

2 1/4 c. flour

1 (12 oz.) pkg. semi-sweet chocolate chips 

1 c. chopped nuts (optional)
 

Directions

Preheat oven to 375°. Grease a 15 x 10 x 1-inch baking sheet or jelly roll pan. 

In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. 

Add eggs, one at a time, beating well after each addition.  

Mix in vanilla. Beat well.

Add baking soda, and salt. Gradually add the flour into the butter mixture, mixing well. 

Stir in chocolate chips and nuts. 

Spread into prepared pan. Bake 20 to25 minutes, or until golden brown.

Serve and enjoy!