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.