Baby Back Ribs

Ingredients:
2 lbs pork baby back ribs
1 (18 oz.) bottle Sweet Baby Rays Honey BBQ Sauce

Directions:
1. Remove the membrane on the back of the ribs by slitting with a knife, grip the membrane with a paper towel, and pull. It will rip right off.
2. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with non-stick cooking spray. Brush the ribs liberally with BBQ sauce and place each portion on its own piece of foil. Wrap tightly and refrigerate for at least 8 hours or overnight.
3. Preheat oven to 300 degrees.
4. Bake ribs wrapped tightly in the foil for 2 1/2 hours.
5. Unwrap and drain ribs and broil for a few minutes.

I watched this video on You Tube to figure out how to remove the membrane:
http://www.youtube.com/watch?v=uQVIMKDpZfg

Cinnamon and Sugar Glazed Orange Knots

Ingredients:
12 Rhodes Texas Rolls, thawed but still cold
1 medium orange rind, grated (or 1 heaping TBS dry orange zest)
1/2 cup sugar
1 tsp. cinnamon
1/4 cup butter, melted

Citrus Glaze Ingredients:
1 cup powdered sugar
1 TBS butter, melted
3 TBS orange juice
1 tsp. vanilla

Directions:
1. Mix grated orange rind with melted butter.
2. Roll each thawed roll into a 9" rope and tie in a loose knot.
3. Roll each knot in melted butter mixture and then in cinnamon sugar mixture.
4. Place on a greased baking sheet and let rise until doubled in size (about 1 hour).
5. Bake at 350 degrees for 15 - 20 minutes or until golden brown.
6. Brush or drizzle with glaze while still slightly warm.


I got this recipe from:
http://www.justgetoffyourbuttandbake.com/?p=927

Parmesan Knots

Ingredients:
Texas size Rhodes rolls, thawed but still cold
melted butter
garlic salt
Parmesan cheese, (cheap shelf stable kind)

Directions:
1. Roll each into a 9" rope and tie into a loose knot.
2. Brush with lots of melted butter.
3. Sprinkle with garlic salt.
4. Place on a greased cookie sheet and let rise until double, (about 1 hour).
5. Bake at 375 degrees for 10-15 minutes or until golden brown.
6. Brush with butter again and let cool slightly.
7. Dip in melted butter then in Parmesan cheese.


I got this recipe from:
http://www.justgetoffyourbuttandbake.com/?p=928

Hawaiian Haystacks

Sauce:
Ingredients:
4-6 chicken breasts
2 cans of cream of chicken soup, condensed
8 oz. cream cheese, cubed
1 pkg. Good Seasons dry Italian Dressing Mix

Directions:
1. Place the chicken on the bottom of the crock pot. Add cream of chicken soup and cubed cream cheese. Sprinkle with dressing mix.
2. Cook on high for 45 minutes then on low for 6-7 hours or just on low for 10 hours.3. After chicken is cooked slice it into cubes.

Other Ingredients You Will Need:
rice
chow mein noodles
tomatoes
chopped celery
green peppers
green onion
pineapple chunks
grated cheddar cheese
slivered almonds
coconut

Directions:
1. Stack rice on each plate. Top with chow mein noodles and gravy. Stack with the rest of the ingredients.

Chicken Club Pizza Sandwiches

Ingredients:
2 large, hard rolls
1/2 cup mayonnaise
1 cup shredded, Mexican cheese
2 cups diced, cooked chicken
1/2 cup bacon or bacon bits
Diced tomato

Directions:
1. Cut roll in half lengthwise and spread with mayo.2. Top with meat, cheese, tomato, and bacon.
3. Bake at 450 degrees for 7 minutes, or until cheese is melted and roll is crispy.

Also good with ranch or bbq added to the chicken.

Chicken and Broccoli Braid

Ingredients:
2 cups diced, cooked chicken
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 tsp. dried dill weed
1/4 tsp. salt
2 TBS slivered almonds
1/4 cup diced onion
2 (8 oz.) pkg. crescent rolls
1 egg white, beaten

Directions:
1. Preheat oven to 375 degrees.
2. Steam the broccoli to crisp tender and lightly fry the onion and garlic.
3. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, onion, cheddar cheese, mayonnaise, dill weed, salt, and slivered almonds.
4. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center.
5. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal in ends.
6. Brush braided dough with the egg white. Bake in the preheated oven 25 - 28 minutes, or until golden brown.

Bow Ties with Sausage, Tomatoes, and Cream

Ingredients:
1 (12 oz.) pkg. bow tie pasta
2 TBS olive oil
1 lb. sweet Italian sausage, casings removed, and crumbled
1/2 tsp. red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 1/2 cups heavy cream
1 (28 oz.) can Italian-style plum tomatoes, drained and coarsely chopped
1/2 tsp salt
3 TBS minced, fresh parsley

Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 - 10 minutes, or until al dente; drain
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic and cook until onion is tender. Drain. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 - 10 minutes.
3. Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Anniversary Chicken

Ingredients:
2 TBS vegetable oil6 thin boneless, skinless chicken breasts
1/2 cup teriyaki basting sauce
1/2 cup ranch salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 can bacon bits, or real crumbled bacon
1 TBS chopped, fresh parsley

Directions:1. Preheat oven to 350 degrees.
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts and saute 4-5 minutes on each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.
4. Bake for 35 minutes, or until chicken is no longer pink.
5. Top with cheese, green onions, and bacon and bake another 10-15 minutes. Garnish with parsley and serve.

BBQ Pork for Sandwiches

Ingredients:
1 (14 oz.) can beef broth
3 lbs. boneless pork ribs
2 (18 oz.) bottles Sweet Baby Rays Honey BBQ sauce
Hamburger buns

Directions:
1. Pour can of beef broth in slow cooker and add boneless pork ribs. Cook on low 10 hours or on high 4 hours until meat shreds easily. Remove meat and shred with 2 forks. It will seem that it's not working right away but it will.2. Preheat oven to 350 degrees. In a large bowl, mix the shredded pork with the barbecue sauce. Transfer to a dutch oven or iron skillet.
3. Bake in the preheated oven for 30 minutes, or until heated through.
4. I like to toast the hamburger buns before serving.

The BBQ sauce makes all the difference in this recipe. You can't just use cheap generic stuff!

Turkey and Rice

Ingredients:

1 lb Turkey (or chicken breast), cooked and diced

Vegetable oil

1 tsp garlic

1/4 onion (chopped)

2 cans chicken broth

1 can water

3 cup instant rice

1 can french style green beans

soy sauce

pepper to taste

Directions:

1. Fry garlic and onion in oil until onions become translucent and soft. Pour in chicken broth and water.

2. Bring to a boil. Add rice, cover and simmer for about 6 minutes. Remove lid and add chicken, green beans, soy sauce and pepper.

3. If to dry add water, stir until beans and chicken become warm.

Soft Caramels

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

1 cup light corn syrup

1 can sweetened condensed milk

Directions:

1. Melt butter in saucepan over medium heat. Add the sugars and corn syrup, stirring constantly.

2. After the sugars are dissolved, add the can of sweetened condensed milk. Boil to soft ball stage (24o f) and then let it get a little hotter. The degrees and times can vary, so be careful not to overcook the caramel. It will harden very quickly if you have over cooked it. 

3. Pour into a greased 9x13 pan and let sit for a couple of hours. 

4. Cut caramels and keep in an airtight container.

No Bake Chocolate Peanut Butter Crunch Bars

Ingredients:

2 tablespoons butter, divided
2 cups light corn syrup
2 cups sugar
2 cups peanut butter
12 cups crisp rice cereal
4 cups semi-sweet chocolate chips (2 12 ounce packages)

Directions:

1. Smear 1 1/2 tablespoons of the butter over the bottom of a 17 x 11" jellyroll pan; set aside.


2. Place the corn syrup, sugar, and peanut butter in a microwaveable glass bowl; microwave 2 minutes.


3. Remove from the microwave and stir until the peanut butter is melted.


4. Return the mixture to the microwave and cook for an additional minute.


5. Remove from the microwave and stir until the sugar is dissolved.


6. Alternatively, the mixture can be prepared in a saucepan on the stove, stirring over medium heat constantly until the peanut butter and sugar are dissolved.


7. Meanwhile spray a large bowl with non-stick spray.


8. Measure the crisp rice cereal into the bowl.


9. When the peanut butter mixture is finished, pour it over the cereal and mix well.


10. Pour the mixture into the prepared pan.


11. Use the remaining 1/2 tablespoon butter to coat hands, and press the mixture evenly in the pan.


12. Pour the chocolate chips into a microwaveable cup or bowl.


13. Microwave 2 minutes.


14. Remove from the microwave and stir until the chocolate is melted.


15. If the chocolate is not completely melted after stirring, return it to the microwave and cook on high power 20-30 seconds; stir.


16. Spread the chocolate mixture evenly over the bars.


17. When set, cut into 48 bars

To speed up setting, place the pan of bars in the freezer or refrigerator for a few minutes.

Luscious Slush Punch

Ingredients:

1 1/2 cups white sugar

6 cups water

2 (3oz) pkgs strawberry jello

1 (46 oz) can pineapple juice

2/3 cup lemon juice

1 qt (4 cups) orange juice

2 (2 liter) bottles sprite

Directions:

1. In a large saucepan, combine sugar, water, and strawberry jello. Boil for 3 mins. Stir in pineapple juice, lemon juice, and orange juice.

2. Remove from heat and let cool for 1 hr.

3. Divide mixture in half and freeze in 2 separate 1 gallon ziplock bags.

4. Take froze slush out of freezer 1 hr before serving.

5. When ready to serve, place the frozen contents of 1 ziplock bah in a punch bowl, and stir in 1 bottle of sprite until slushy. May have to break it up with a fork a little.

This recipe makes enough for 2 punch bowls. Wonderful for wedding, baby showers, etc.

Puppy chow

Ingredients:

Large rice or corn chex cereal

1 box Golden Grahams cereal

1 lb coconut (opt)

1 lb slivered or sliced almonds (opt)

3 cubes margarine

2 cups white kayro syrup

2 cups sugar

1 bag tiny baking m&m's

Directions:

1. In a large bowl mix together chex cereal, golden grahams, coconut and almonds.

2. Cook together margarine, kayro syrup, and sugar. Bring to a boil and let boil for 3 mins.

3. Pour over cereal mixture and mix together

4. Let dry on wax paper

5. Sprinkle with tiny baking m&m's

tip: wait for it to cool before you sprinkle with m&m's

German Pancakes

Ingredients:

3 eggs

1/2 cup milk

1/2 cup flour

2 Tbsp butter

Directions:

1. Mix all ingredients together using either a blender or an electric mixer

2. Place butter in bread pan and place in a 400 over until melted

3. Add mixture to pan and bake in over for 25-35 mins

4. Serve with syrup and or fruit.

When you want to make enough for a 9x13 just 1/2 cube of butter and triple recipe. Cook for the same amount of time.

Chicken Roll-Ups

Ingredients:

Baked chicken breats

Crescent rolls

Cream cheese

Green onions

Sauce (over rolls once they are cooked)

Sour cream

Can of cream of chicken soup 

Directions:

1. Shred chicken; mix in cream cheese and green onions.

2. Spread over crescent rolls.

3. Bake according to pgk directions

4. Sprinkle with cornmeal while still hot

Chicken Enchiladas

Ingredients:

Chicken (cooked and diced or shredded)

2 cans cream of chicken soup

grated milk cheddar cheese

1-2 cans olives (chopped)

1 can cheddar cheese soup

1 medium sour cream

2-3 cans mushrooms

Salsa

Directions:

1. Mix together sour cream and cheddar cheese soup. Pour a little less than 1/2 of the mixture in bottom of glass pan.

2. Fill up tortillas with chicken, soup mixture, salsa, mushrooms and olives.

3. Roll tortillas up and place in pan. Pour remaining soup sauce on top. Top with cheese and olives.

4. Bake at 350 for 15-20 mins.

Terri's Taco Salad

Ingredients:

1 lb hamburger

1 pkg taco seasoning

lettuce

grated cheese

sliced olives

sliced tomatoes

red kidney beans (drained)

frito chips (crunched)

Sauce:

Thousand Island Dressing

Milk

Seasoned Salt

Lemon Pepper

Combine:

Fry hamburger with 1 to 3/4 pkg taco seasoning. Drain and cool. Add lettuce, cheese, olives, tomatoes and kindey beans. Toss together.

Sauce:

Combine less than half the bottle of dressing with milk, (just enough to hold the salad together) Season if you want.

Don't add chips or sauce until just about ready to serve

Dutch Oven Cherry Cobbler

Ingredients:
63 oz. cherry pie filling
2/3 cup water
1 box yellow cake mix
1/3 cup vegetable oil

Directions:
1. Line 12 inch Dutch oven with foil.
2. Mix cake mix, water, and oil in a separate bowl. Batter should be thick yet thin enough to pour.
3. Pour the cherry pie filling into the dutch oven.
4. Pour cake batter over filling.
5. Bake with six to eight briquettes under the Dutch oven and twelve around the outer perimeter of the lid and six towards the center of the lid, (350 degrees).
6. Cook for 25-30 minutes, checking after 15.

Pumpkin Cake Roll

Ingredients:

3 large eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 cup finely chopped nuts (optional)

Filling:

1 cup powdered sugar

6 oz cream cheese

4 tbsp margarine

1/2 tsp vanilla

Directions:

1. Beat eggs on high speed for 5 mins. Gradually beat in sugar.

2. Stir in pumpkin and lemon juice.

3. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. 

4. Fold into pumpkin mix

5. Spread on greased and floured jellyroll pan. Top with nuts (opt)

6. Bake at 375 for 15 mins.  Turn on towel sprinkled with powdered sugar.

7. Roll cake and towel together lengthwise. Cool

8. Unroll and spread with filling. Roll up and chill

Apple Crisp

Ingredients:

1 jar (or 1 can) apple pie filling

2/3 - 3/4 cup brown sugar

1/2 cup oatmeal

1/2 cup flour

1/3 cup butter (softened)

Vanilla ice cream (optional)

Directions:

1. Pour filling into 8 x8 pan

2. Mix together brown sugar, oatmeal, flour and butter

3. Sprinkle mixture over top of pie filling

4. Bake at 375 for about 30 mins

Double recipe for 9 x 13 pan

Snicker Salad

Ingredients:

1 (5 0z) pkg instant vanilla or french vanilla pudding

1 cup milk

1 (4 oz) pkg cream cheese, super softened

1 (12 oz) container frozen whipped topping, thawed

6 apples (peeled, cored, chopped)

6 (2.16 oz) bars snickers candy (chilled and chopped)

Green seedless grapes

Directions:

1. Prepare the pudding using 1 cup of milk instead of 3 stated in the pgk instructions. Blend in the cream cheese and then blend together with whipped topping

2. Add the apples, candy cars and grapes.  Mix together and refrigerate until chilled.

Taco Soup

Ingredients:

1 lb. Hamburger (cooked and drained)

1 can corn (drained)

2 cups water

1/4 cup onion (chopped)

1 can tomatoes (diced)

1 can pinto beans (don't drain)

1 (8 0z) tomato sauce

1 pkg taco seasoning

Corn chips

Directions:

1. Combine and simmer for 15 mins.

2. Serve with cheese and corn chips

3. Dab with sour cream on top (opt)

Chicken Corn Chowder

Ingredients:

4 Tbsp butter

4 Tbsp flour

1/2 tsp salt

1/4 tsp pepper

2 cups milk

1 can chicken noodle soup

1 can cream style corn

1 cup diced cooked chicken (or 1 can chicken)

Directions:

1. Melt butter, blend in flour and pepper.

2. Cook over low heat until smooth.

3. Stir in milk, bring to a boil stirring constantly until thick.

4. Add soup, corn, and chicken.

5. Heat but do not boil

6. Serve over buttered toast

Manicotti

Ingredients

• 1 pint part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon dried parsley
• salt to taste
• ground black pepper to taste
• 1 Lb hamburger (we also used sausage)
• 1 (16 ounce) jar spaghetti sauce
• 5 1/2 ounces manicotti pasta

Directions

1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly.

Yummy Honey Chicken Kabobs

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Ingredients:

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers
• 
  

  Directions

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

  2. Preheat the grill for high heat.

  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

   A few things to remember. 1. Double the sauce, or you won't have enough. 2. If you're going to baste with the sauce, do it in the last minutes of grilling. 3. Marinating the chicken and veggies is a MUST, and the longer the better. I put the chicken and veggies in separate zip-lock bags, and left them for about 8 hours. Every time I went to the fridge I turned the bags over. 4. If you're using wooden skewers, don't forget to soak them in water for a few hours, or they'll burn. 5. If you lower your grill temperature a bit, you'll be able to put the veggies and chicken on the same skewers and they'll come out cooked to perfection. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you've got the right grill temperature. If you have to take your hand away sooner, it's too hot. Oh, and you've got to add some pineapple chunks. 

  

  
  

Baked Ziti

Ingredients:
1 lb. dry ziti pasta
1 1/2 TBS. olive oil
1 onion, sliced
4 cloves garlic, chopped
1/2 lb. ground beef
1/2 lb. ground pork sausage
1 and 1/2 (26 oz. each) jars spaghetti sauce (I love Ragu Garden Combination)
salt to taste
1 (6 oz.) package Provolone cheese, sliced
3/4 cup sour cream
3/4 cup Ricotta cheese
1 (6 oz.) pkg. shredded Mozzarella
2 TBS. grated Parmesan cheese

Directions:
1. Bring a large pot of slightly salted water to boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in garlic. Transfer to a small bowl.
3. Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Drain. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low and simmer for 10 minutes.
4. Preheat oven to 350 degrees. Grease a 9 x 13 baking dish. In the prepared dish, layer 1/2 of the cooked pasta, Provolone cheese, sour cream, Ricotta cheese, and a little less than half of the meat mixture. Then layer the rest of the pasta, Mozzarella cheese, remaining meat mixture, and Parmesan cheese.
5. Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

I usually cook 1 pound each of the ground beef and sausage before hand. I keep half for now and freeze the other half for the next time I make this recipe.

Cupcakes Surprise

Ingredients:
White Cake Mix, (Have to use white)
Bag of Mini Milky Way Candy Bars
Confetti Frosting

Directions:
1. Make cupcake batter according to cake mix directions.
2. Cover bottom of cups with batter.
3. Lightly place a candy bar in center of each cup.
4. Cover with batter and bake according to package directions.
5. Frost and enjoy.

Fresh Fruit Smoothie

Ingredients:
2 cups fresh or frozen strawberries 1/2 banana, sliced
2 TBS honey
1 lb. lowfat vanilla yogurt
6 cubes ice, (only for fresh strawberries)

Directions:
1. Place everything in a blender. If using frozen strawberries, add some milk so that everything will blend smoothly.
2. Blend well and server immediately.
3. Leave leftovers in the blender and place in the fridge.
4. To drink again: Remove from fridge, place on blender bottom, add crushed ice, blend and enjoy.

Serves 3 - 4 people.

Sugar Cookies

Ingredients:
2 3/4 c. flour
1 tsp. baking soda
1/2 tsp baking powder
1 c. butter, softened
1 1/2 c. sugar
1 egg
1 tsp. vanilla


Directions:
1. Preheat oven to 375.
2. In a small bowl stir flour, soda and powder. Set aside
3. In a large bowl cream together butter and sugar until smooth
4. Beat in egg and vanilla
5. Gradually blend in dry ingredients.
6. Roll rounded tsp full of dough into balls and place onto un greased cookie sheet
7. Bake 8-10 mins or until brown. Let stand for 2 mins before removing to cool.

frost and decorate for different holidays