BBQ FOR THE HOLIDAY

Ingredients

 

1-1/3 cups packed brown sugar

 

2 teaspoons each garlic powder, onion powder and smoked paprika

 

1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper

 

12 bone-in country-style pork ribs (about 7 pounds)

 

SAUCE:

 

2 tablespoons canola oil
1 medium onion, finely chopped

 

1 cup tomato sauce

 

1/3 cup dark brown sugar

 

1/4 cup ketchup

 

1/4 cup molasses

 

1 tablespoon apple cider vinegar

 

2 teaspoons Worcestershire sauce

 

1 teaspoon salt

 

1 teaspoon ground mustard

 

1/4 teaspoon smoked paprika

 

1/4 teaspoon cayenne pepper
Nutritional Facts

1 rib equals 453 calories, 18 g fat (6 g saturated fat), 101 mg cholesterol, 452 mg sodium, 40 g carbohydrate, 1 g fiber, 31 g protein.

Directions

In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.

For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.

Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.

Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce. Yield: 12 servingbaby ribs

 

Double Chocolate Sheet Cake

chocolate cake

Ingredients

  •   1/2 cup butter, softened
  •   2 cups sugar
  •   2 eggs
  •   3 teaspoons vanilla extract
  •   2 cups all-purpose flour
  •   1 teaspoon baking soda
  •   1/2 teaspoon salt
  •   1 cup water
  •   1/2 cup 2% milk
  •   2 ounces unsweetened chocolate, melted and cooled
  •   FROSTING:
  •   1 cup sugar
  •   1/2 cup 2% milk
  •   1/2 cup butter, cubed
     

    2 tablespoons baking cocoa

Directions

  1. In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake. Yield: 24 servings.
  1. This is the easiest and the tastiest cake you have ever tasted. The cake mix is so moist and the frosting so smooth. I tell you it is awesome and very quick. I really enjoy the site where I saw this recipe, Taste Of Home, they have everything you can think of or dream of. Make your friends one on a gloomy day and go over and cheer her up or make it for a shower or birthday(don’t forget the candles) or any time at all… ENJOY!

Read more: http://www.tasteofhome.com/recipes/double-chocolate-sheet-cake#ixzz3BbIqws9g

Picante Omelet Pie

10437668_10152459156460428_8656679631194374167_ntomatoe pie

Ingredients

1/2 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
Eggland’s Best Eggs
1 cup (8 ounces) sour cream
Tomato slices and minced fresh cilantro, optional

Nutritional Facts

1 serving (1 slice) equals 298 calories, 23 g fat (14 g saturated fat), 276 mg cholesterol, 384 mg sodium, 4 g carbohydrate, 0 fiber, 16 g protein.

Directions

  1. Pour the picante sauce into a lightly greased 9-in. pie plate. Sprinkle with cheeses; set aside. In a blender, combine eggs and sour cream; cover and process until smooth. Pour over cheese.
  2. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and cilantro if desired. Yield: 6 servings.

Tomato And Basil Pesto Pizza Home Grown

p smithIngredients

Instructions

Measure 1/2 cup of warm water into a glass or a liquid measuring cup. The water should be fairly warm to the touch, but not too hot. Add the yeast and allow the mixture to stand until the yeast activates and becomes foamy.

Pour the yeast mixture into a large bowl and add the remaining water, olive oil and salt. Stir in enough flour to form a sticky dough, about 2 1/2 cups.

Turn the dough out onto a floured surface. Knead while adding more flour until the dough is smooth, but still sticky. A moist, tacky dough will result in a nice crisp crust. About 1/2 a cup more flour should do it.

Place the dough in an oiled bowl, turning it once to coat. Cover the bowl with a towel and place in a warm area to rise. Allow to rise for about 1 hour or until double in size. A good test for readiness is to poke the dough with your finger. If it does not spring back, then it is ready.

Now divide the dough into 2 pieces. Shape the pieces into equal sized balls, place them on a lightly floured surface, cover with a towel and allow to rise again for about 20 to 30 minutes.

Now you are ready to make your crusts. Take a ball of dough and, using your palms, flatten it out on a lightly floured surface. Next push outward with your fingertips to create a disk that is about 1/4 inch thick and slightly thicker around the edges. Now, I have to admit that sometimes I have trouble with this part. When I do, I cheat and use a rolling pin. Repeat the process with the remaining ball of dough. Place the 2 disks on a baking sheet that has been dusted with corn meal or flour, cover with a towel and let rest for about 10 to 15 minutes. While the dough is resting you can mix up your topping.

Combine the garlic, basil and salt in a food processor. With the blade running, drizzle the olive oil through the feeder tube. Continue to process until you have a nice saucy paste.

Brush the raw pizza dough with olive oil and top with a handful of mozzarella. I like to use a light hand with the cheese, so I use about 1/2 a cup for each pizza, but you can add more. If you are using tomatoes, add these at this point as well. Bake the pizzas in preheated 500 degrees F for 8 – 10 minutes or until crust is golden brown and the cheese is bubbly.

Be sure to keep an eye on your pizzas because they will burn quickly. I also find it helpful to turn them once or twice for even browning. Remove from the oven and drizzle with basil mixture and Parmesan cheese. All to cool on a wire rack for a few minutes before slicing and serving.

Sauteed Zucchini And Tomatoes

2014-06-07-SautedZucchiniandTomatoes-thumbIngredients

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, diced
  • 1 pound zucchini (2-3 medium)
  • 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
  • cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil, plus more for garnish if desired
Instructions
  1. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  2. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to burst, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.