Sunday, March 29, 2015

Crockpot Ribs--"Little Pieces of Heaven"

These ribs were falling off the bone good---hard to get a good picture!  They were quite tasty and very little work to put together. 
Crockpot Ribs - "Little Pieces of Heaven"

1-2 slabs of ribs  Beth used 5# of pork ribs
1 can of Coke or Dr. Pepper Beth used diet Dr Pepper
Sweet Baby Rays BBQ Sauce or your favorite
Salt and Pepper to Taste

Line your crockpot with a crockpot liner, or spray with cooking spray.  Salt and pepper the ribs and then line them around the crock pot, standing up. Pour in your soda.

Cover and set it on low for 8 hours.

After 8 hours,  pour off liquid. Now, cover the ribs with the BBQ sauce--ribs may be falling off the bone tender.  Cover and cook on HIGH for 1 hour.
Take out and serve!

Saturday, March 28, 2015

THE BEST Oven Chips

These were quite tasty.  We did have to broil them for a few minutes on both sides at the end, since our burgers were ready and these could have cooked another 5-10 minutes.
THE BEST Oven Chips

Potatoes, as many as you like Beth used 6 medium sized
Oil, with a high smoke point
Salt, good quality

Chop your potatoes into chips (around ½ an inch or 1 cm thickness is ideal)

Choose a baking dish, making sure it's big enough to take all your chips in one layer (use more than one if necessary)Beth used a jelly roll

Pour a thin layer of oil into your dish, just enough to thinly coat the bottom of the dish

Preheat the oven to 400F/200C, and place the oiled dish in to preheat for at least 15 minutes.

Place the chopped chips into a pan, and cover with cold water.

Add a pinch of salt, and bring up to the boil. Boil for exactly two minutes and then drain and set aside to steam and dry (the drier the chips, the crispier they'll be)

Once the oil has had it's 15 minutes heating, carefully add the chips to the pan, shaking gently, to ensure they are in one layer.

Place the pan back in the oven for 15 minutes, then take them out and flip the chips over using a metal spatula.

Place back in the oven for a further 20 minutes, at which point they should be golden, very crisp, and ready to be drained slightly, doused with salt, and devoured!

Friday, March 27, 2015

Chocolate Chip Scones

Kathleen made these while she was on spring break. They were kind of dry when mixing up, so we added 2 more T of whipping cream and that seemed to help. These were DELICIOUS!

Chocolate Chip Scones

2 cups (250g) all-purpose flour (careful not to overmeasure)
1/2 cup (100g) packed light or dark brown sugar
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
8 Tablespoons (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg
1 teaspoon vanilla extract
1 heaping cup (180g) mini semi-sweet chocolate chips*
coarse sugar for sprinkling on top before baking
confectioners' sugar for topping after baking (optional)

Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the mini chocolate chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of additional mini chocolate chips (optional) and coarse sugar.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired. Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.

*I prefer mini chocolate chips because you get more in every bite! Regular size is just fine, though you may want to increase the amount to 1 and 1/4 cups. 

Thursday, March 26, 2015

Sour Cream Cucumbers

I have been making these since way before Don and I married(28 years ago)  Kathleen made these last weekend and I told her to find a recipe to follow.  These are the ingredients I have always used.  We LOVE these.
Sour Cream Cucumbers
Taste of Home

1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced we used 2 large seedless
1 small sweet onion, thinly sliced and separated into rings

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon. Yield: 8 servings.

Wednesday, March 25, 2015

Easy Pizookie "Pizza Cookie"

Kathleen put this together one afternoon when we had company.  She doubled it and it FILLED a large cast iron skillet and took 1 hour to cook.  We LOVED this!  It is just a huge chocolate chip cookie! See what we did in bold.

Easy Pizookie "Pizza Cookie"
2¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt (I use sea salt)
1 cup (2 sticks) butter or margarine, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 cup chocolate chips
2 cups vanilla ice cream
Preheat the oven to 375 degrees.
Mix flour, baking soda, and salt in a small bowl. Cream together butter, granulated sugar, brown sugar and vanilla extract in large bowl with hand or stand mixer. Add eggs and beat until well mixed. Add in flour mixture slowly until completely blended. Next add in the chocolate chips.
Here I add dough to 1 pt sized Pyrex baking dishes, which work perfectly for the pizookie. You can also use small cast iron or other glass baking dishes. We used an 11 or 12 inch cast iron skillet when we doubled this.
Bake the pizookies at 375 until golden brown around the edges, approximately 18 minutes.  Doubled, it took a good hour to cook
Remove from the oven; the center will be somewhat mushy still, but perfect for a pizookie!
Serve with a scoop of ice cream on top and you're good to go!

Tuesday, March 24, 2015

Asparagus Casserole

I saw this recipe in a Penzey's catalogue and knew I would make it. I made a trip to their store and bought the fox point seasoning and used that.   Jenna and I really like this casserole and will make it again.  I couldn't find cream of asparagus soup, so used what is bolded.

Asparagus Casserole

Penzey Catalogue 
3-4 bunches asparagus (about 3 lbs.)
2 11-oz. cans cream of asparagus soup (or 16 oz. cream cheese mixed with 1 Cup water plus 1 tsp. VEGETABLE or CHICKEN SOUP BASE)
1 Cup milk
1/2 Cup sour cream
1/4 tsp. roasted garlic(dried), optional
1/4 tsp. pepper
1 6-oz. can French-fried onions
Preheat oven to 350°. Wash the asparagus and cut into halves or thirds. Place in boiling water and cook for 4-6 minutes, depending on how thick the stems are; you want the asparagus mostly done. Remove from heat, drain and run briefly under cool water. Set aside. In a large bowl, combine the soup or cream cheese mix, milk, sour cream, GARLIC (if using), PEPPER and SEASONING of choice. Add the asparagus and mix until well coated. Stir in half of the French-fried onions. Pour into a lightly greased 9x13 pan. Bake at 350° for 20 minutes. Carefully remove the pan from the oven and sprinkle the remaining onions over the top of the casserole. Return to the oven and bake for 5 more minutes.
Prep. time: 20 minutes
Cooking time: 25 minutes
Serves: 12-14

Monday, March 23, 2015

Crispy Gerogia-Style Chicken Breasts

This was easy and tasty.  I had plump chicken, so it took 20 minutes longer to get them cooked.
Crispy Georgia-Style Chicken Breasts
WW Cookbook "Love it, Cook it, Eat it"

3/4 cup low-fat buttermilk
2 tsp hot pepper sauce
4 (5 oz) skinless boneless chicken breast
1/4 C finely chopped pecans
1/4 C Whole Wheat Breadcrumbs
1 1/2 tsp chopped Fresh thyme or 1/2 tsp dried
1/4 tsp salt
Pinch cayenne

1. Combine buttermilk and pepper sauce in medium bowl. Add chicken and refrigerate, covered, at least twenty minutes or overnight. (I did overnight)

2. Preheat oven to 350 degrees. Combine pecans, bread crumbs, thyme, salt, and cayenne on a sheet of wax paper. Remove 1 chicken breast from buttermilk mixture, allowing excess to drip back into bowl. Coat chicken with pecan mixture, gently pressing to help id adhere. Repeat with remaining chicken and pecan mixture. Discard any leftover buttermilk and pecan mixtures. Lightly spray chicken on both sides with nonstick spray.

3. Spray large cast-iron skillet with nonstick spray and set over medium-high heat. Add chicken and cook until golden, 2-3 minutes per side. Transfer skillet to oven and back until chicken is cooked through, 10-12 minutes. Beth had to cook these for 30-35 minutes in the oven.

*Per serving- One chicken breast: 240 cal, 9 g Total Fat, 1 g sat fat, 366 mg sodium, 6 g total carb, 1 g sugar, 1 g Fib, 32 g protein.