First I broiled the ribs a little to brown them up some. Then I put them in the crock pot (sprayed with pam to keep stuff from sticking) slathered them in home made bbq sauce (see recipe below). I cooked them on low for about 6 hours then took them out and transfered them to another baking dish. I slathered them with more bbq sauce and then set them under the broiler for a few minutes to give them that grilled appearance.
OMG... I cannot express how good these ribs were. I'll never make them another way again. The crock pot is the only way to go!!!!! I really should have taken a picture of them they were so good... but I was too hungry to wait haha.
Wednesday, June 20, 2007
Monday, June 18, 2007
Only the best dressing(stuffing) ever!!
This was a Paula Deen recipe that my mom and I adapted.
Country Dressing
1lb bag of petridge farm stuffing
1/2 cup cooked rice
1/2 pack club crackers crushed
1lb neese sausage
1 onion chopped
1 stalk celery chopped
3 14oz cans chicken broth
salt and pepper
1/2 tsp sage
1 tsp poultry seasoning
3 eggs
1/2 stick butter melted
preheat oven to 350
In a large bowl combine stuffing, rice, crackers.
Cook sausage until almost brown then add celery and onions. Cook until celery and onions are softened. DO NOT DRAIN. Pour over rice/stuffing mixture. Add broth and mix well. Add seasonings and mix. Let cool before adding eggs and melted butter.
Pour into greased pan and bake about 45 minutes.
Country Dressing
1lb bag of petridge farm stuffing
1/2 cup cooked rice
1/2 pack club crackers crushed
1lb neese sausage
1 onion chopped
1 stalk celery chopped
3 14oz cans chicken broth
salt and pepper
1/2 tsp sage
1 tsp poultry seasoning
3 eggs
1/2 stick butter melted
preheat oven to 350
In a large bowl combine stuffing, rice, crackers.
Cook sausage until almost brown then add celery and onions. Cook until celery and onions are softened. DO NOT DRAIN. Pour over rice/stuffing mixture. Add broth and mix well. Add seasonings and mix. Let cool before adding eggs and melted butter.
Pour into greased pan and bake about 45 minutes.
Apple Crisp
Apple Crisp:
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 dash salt
1 egg, slightly beaten
8 Tablespoons butter (1 stick), melted
4 apples, peeled and sliced (I used Granny Smith, per the recipe recommendation)
2 teaspoons cinnamon
Mix flour, sugar, baking powder and salt. Gradually add egg until crumbly. Layer apples in an 8x8 glass baking dish. Cover with flour mixture. Drizzle with butter. Sprinkle with cinnamon. I baked at 375 for about 35-40 minutes until bubbly and very brown on top.
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 dash salt
1 egg, slightly beaten
8 Tablespoons butter (1 stick), melted
4 apples, peeled and sliced (I used Granny Smith, per the recipe recommendation)
2 teaspoons cinnamon
Mix flour, sugar, baking powder and salt. Gradually add egg until crumbly. Layer apples in an 8x8 glass baking dish. Cover with flour mixture. Drizzle with butter. Sprinkle with cinnamon. I baked at 375 for about 35-40 minutes until bubbly and very brown on top.
Creamy red potatoes and chicken (crockpot)
1 1/2 pounds red potatos chunked (this can be made with any kind of potatoes really)
8 oz neufachatel cheese (or cream cheese)
1 10oz can cream of potato soup
1 packet dry ranch dressing mix
1-2 lbs chicken breast (you could cut into chunks or strips but it will fall apart in the crockpot so I just leave them whole since they will break into chunks later)
Place potatos in bottom of crockpot. Beat together the cream cheese, soup, and dressing mix. Place chicken in crock and pour mixture over chicken and potatoes. Cover and cook on low for 6-8 hours.
8 oz neufachatel cheese (or cream cheese)
1 10oz can cream of potato soup
1 packet dry ranch dressing mix
1-2 lbs chicken breast (you could cut into chunks or strips but it will fall apart in the crockpot so I just leave them whole since they will break into chunks later)
Place potatos in bottom of crockpot. Beat together the cream cheese, soup, and dressing mix. Place chicken in crock and pour mixture over chicken and potatoes. Cover and cook on low for 6-8 hours.
Italian chicken.. 2 ways!
Here are 2 different methods for italian chicken. Both are REALLY good!!
Italian Chicken #1.
I usually try to marinade this recipe for a couple hours or so but it really doesn't need it.
Take chicken breast/tenders and cover with wet italian dressing.
Bake at 350 for 30 min to an hour depending on the size of your chicken. It makes the chicken very moist and tender!!
Italian Chicken #2
For this method you need the dry italian dressing mix and grated parmesan cheese.
Take one envelope of dressing mix and about 1/2 cup parmesan cheese, mix together. Pat chicken dry and then coat with mixture.
Bake at 400 20-30 minutes until no longer pink.
This recipe is a nice twist to the italian chicken... mmmmmm when's dinner??!
Italian Chicken #1.
I usually try to marinade this recipe for a couple hours or so but it really doesn't need it.
Take chicken breast/tenders and cover with wet italian dressing.
Bake at 350 for 30 min to an hour depending on the size of your chicken. It makes the chicken very moist and tender!!
Italian Chicken #2
For this method you need the dry italian dressing mix and grated parmesan cheese.
Take one envelope of dressing mix and about 1/2 cup parmesan cheese, mix together. Pat chicken dry and then coat with mixture.
Bake at 400 20-30 minutes until no longer pink.
This recipe is a nice twist to the italian chicken... mmmmmm when's dinner??!
Peanut Butter Thumbprints
1 1/2 cup peanut butter (crunchy or smooth)
3/4 cup brown sugar
1/2 cup soft butter (1 stick)
1/4 cup honey
1/2 tsp vanilla
1 egg
1 1/2 cup flour
1/2 tsp bakin soda
1/2 tsp salt
1/2 cup wheat germ
Beat first 6 ingredients until creamy. In seperate bowl, combine dry ingredients, then slowly mix into wet mixture.
Bake 325 8-10 minutes. While still cooling place hershy kiss or other treat in center and press down to create the thumbprint.
3/4 cup brown sugar
1/2 cup soft butter (1 stick)
1/4 cup honey
1/2 tsp vanilla
1 egg
1 1/2 cup flour
1/2 tsp bakin soda
1/2 tsp salt
1/2 cup wheat germ
Beat first 6 ingredients until creamy. In seperate bowl, combine dry ingredients, then slowly mix into wet mixture.
Bake 325 8-10 minutes. While still cooling place hershy kiss or other treat in center and press down to create the thumbprint.
Pineapple Casserole
It doesn't get any better than pineapple and cheese! MMMMMMM!!!
NOTE: this recipe is shown doubled. It can be easily halved.
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture.
Bake for 25 to 30 minutes, or until golden brown.
NOTE: this recipe is shown doubled. It can be easily halved.
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture.
Bake for 25 to 30 minutes, or until golden brown.
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