"Secret's in the sauce" BBQ ribs

Wow, were these the best ribs we have ever had. You will have to try them for a special occasion or somthing, you won't be dissapointed.

2 racks pork baby back ribs (I only use 1)
1 1/2 tsp pepper
2 1/2 c. bbq sauce (we use Famous Daves Rich and Sassy)
3/4 c. cherry preserves
1 Tbsp. dijon mustard
1 garlic clove, minced

Cut ribs into serving size pieces (1 rib per serving is what we do) and sprinkle with pepper. Sear the meat sides of the ribs in a hot oil pan. Place in a crockpot. Combine the remaining ingredients and pour over ribs. Cover and cook on low for 6-8 hours (we do it for about 7, maybe a little less, the texture is better this way). Serve with sauce.

Taco Salad

Everyone probably has this recipe already because it is so easy and fast, but it's a favorite so I'll post it.

Pile Ingredients from bottom to top:
Tortilla Chips
Cooked Rice
Ground beef cooked in pan with taco seasoning
Shredded Cheese
Guacamole
Shredded Lettuce
Chopped Tomatoes
Sour Cream
(Optional: salad dressings, beans and olives)

Turkey Primavera

I don't know how many of you are having turkey for Christmas, but let me tell you, after Thanksgiving, this was the most delicious way to use up some leftovers. And a great way to eat asparagus. I don't usually like it, but I loved it in this dish, so go ahead and try it. My kids even ate it.

1 cup uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup julienned carrot
3 tablespoons butter
4 large fresh mushrooms, sliced
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1-1/2 cups shredded cooked turkey
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Yield: 4 servings.

Parmesan Crusted Chicken

Recipe For ~ Parmesan Crusted Chicken

Chicken Boneless Skinless Tenderloins
2 Egg Whites, lightly beaten
Parmesan Grated Cheese
Shredded Parmesan Cheese
Baking Paper
Baking Tray

Preheat oven to 390°

Line a baking tray with baking paper. Pour the Grated Parmesan Cheese onto a plate. Dip the chicken into the egg whites, then press the chicken firmly in the Grated Parmesan Cheese to coat the chicken on each side. It is important to make sure the cheese sticks to the chicken.

Place the chicken on the baking tray and sprinkle the Shredded Parmesan Cheese over each piece of chicken.

Bake at 390° for 15 – 20 minutes or until the chicken is golden and cooked through.

Quiche

Recipe For ~ Quiche

1 pkg. Turkey Bacon
1 Small Loaf of Cheap Bread
8 Eggs or Egg Beaters that = 8 Eggs
1 tbsp. Milk
1 can Mushrooms
1 can Green Chiles
1 container of Little Bite Size Tomatoes Cut in half
Shredded Fiesta Blend Cheese
Salt & Pepper
Foil
Pie or Quiche Dish

1. Cook Bacon until really crispy.
2. Crush Bacon on bottom of Pie or Quiche Dish.
3. Break Bread apart without crust and put pieces of bread over bacon completely cover bacon like a puzzle with the bread.
4. Mix together eggs, milk, mushrooms, green chilies, tomatoes, salt & pepper and cheese in a bowl.
5. Pour the mixture over the bread and cover with tinfoil and let set overnight.

Preheat oven to 350°

6. Cook the next morning at 350° for about 1 hour.
7. You can put the cheese on top of the quiche with 15 minutes left to cook. I just spread the shredded cheese on top and let it cook for the last 15 minutes.

Enjoy!

Kansas City Salsa

Recipe For ~ Kansas City Salsa

1 can Black Beans (drained & rinsed)
1 can Yellow Corn (drained)
3 Avocados
1 Red Bell Pepper
3 Green Onions
¼ cup Lime Juice
1 tbsp. Garlic Powder
1 tsp. Salt
Dash Tobasco

Usually double the recipe.

Chop finely and combine everything thoroughly. Refrigerate 24 hours (+/-).

Serve with Tortilla Chips

This recipe is one of Dave’s Favorites!

Caramel Pecan Cheesecake Pie

This has been my favorite pie to make lately, and you can use the cheesecake layer with any other pie as well. (We made a blueberry cheesecake pie and it was absolutely delicious.) Sorry I don't have a picture.

1 pkg (8 oz) cream cheese, softened
1/2 c. sugar
4 eggs
1 tsp vanilla extract
1 pie crust (unbaked, you can buy them but I usually make my own)
1 1/4 c. chopped pecans
1 c. caramel ice cream topping

In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell, sprinkle with pecans.

In a small bowl, wisk remaining eggs; gradually wisk in caramel sauce until blended. Pour over pecans.

Bake at 375 for 35-40 minutes (I usually do closer to 40 but I think that is just my oven). Or until lightly browned. (loosely cover with foil after 20 min if pie browns too quickly. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.


And here is the pie crust I use:

3 c. flour
1/2 c. sugar
1 tsp salt

Combine in a bowl or mixer. Knife in 1 1/3 c. shortening. In a separate bowl beat 1 egg, 3 Tbsp ice water and 1 Tbsp white vinegar. Add to dry mixtures. Mix until well blended. Roll out on flourered surface to desired size and place in (ungreased) pie pan.

Strawberry Virgin Daiquiri

In a Blender Blend:
1/2 Can of Frozen Concentrate Lemonade
1-2 Trays of Ice
8-15 Frozen Strawberries
1/2-1 Cup of Water
2-3 Tablespoons of Sugar
Optional:
Squeeze of Lime Juice

You can adjust the amount of each ingredient to your liking. It really doesn't need the sugar and the amount of water just depends on your blender. Do the 'chop ice' setting first and then switch to the 'icy drink/smoothie'. We like to top ours with some whipped cream.

Deceptively Delicious

Eric and I have started to try to be a little healthier and get our kids to eat more veggies. So I went and bought the cookbook Deceptively Delicious by Jessica Seinfeld. So far everything that we have had out of there is absolutely delicious. Because of copyright laws I have decided not to post any of those recipes, but you are more than welcome to borrow the book if you would like. Or you can buy it from Ollie's (near the Galleria Mall on Walden and Union) for $5. It is definitely a good buy. Porter has even eaten spinach because of it. It is wonderful.

Cornbread

Several people have asked me for this recipe, so here it is!

CORNBREAD

1/2 c butter or margarine, room temp

1 c sugar

2 eggs

1 c yellow cornmeal

1 1/2 c flour

2 tsp baking powder

1/2 tsp salt

1 1/2 c milk

Cream butter, sugar, and eggs. In a seperate bowl blend cornmeal, flour, baking powder, nad salt. Combined creamed mixture, dry ingredients, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes. Makes 6 servings.