Tuesday, December 30, 2008

Caribbean Spiced Ribs

These tasted so good! My only mistake was that I bought beef ribs instead of pork so they were really fatty. That kind of grossed me out but it definitely won't keep me from making this again. (Next time with pork of course)

3 lb. pork loin back ribs
2 tablespoons instant minced onion (I substituted onion powder)
1 teaspoon ground mustard
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 medium onion, sliced (I omitted)
1/2 cup water
1 1/2 cups BBQ sauce

1. Spray inside of a 5- 6-quart slow cooker with cooking spray

2. In small bowl, mix instant minced onion, mustard, red pepper, allspice, cinnamon and garlic powder, Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onions in slow cooker. Pour water over ribs.

3. Cover and cook on Low heat setting 8 to 9 hours.

4. Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Place ribs in cooker. Por any remaining sauce over ribs. Cover and cook on Low heat setting 1 hour.

- from Betty Crocker Cookbook pg. 158

Tuesday, December 9, 2008

Pork Roast with Italian Dressing

This was incredible! It was so tender and juicy. Although Nick won't take full credit, he actually made it.

Pork Shoulder (Mine was 5.5 lbs.)
Italian Dressing (16 oz. bottle)

Put pork in crock-pot and smother with entire bottle of Italian dressing. We cooked it on high for 8 hours. I served it with Mary B's Buttertaste biscuits (these are found in the frozen food section of Wal-Mart and they are fabulous!), mashed potatoes and green beans. It was the perfect home-cooked, conuntry meal.

Wednesday, December 3, 2008

Poppyseed Chicken

How about the easiest meal ever? This is it! My mom made this and said that it was better the second day. She said that the first night they ate it, it was a little soupy but the next night it was more like a casserole. So, I made it and refridgerated it until the next night. It was delicious.

2 cups cooked, chopped chicken
1 can Cream of Chicken Soup
1- 8 oz. container Sour Cream
1 sleeve Ritz Crackers
1 stick melted butter
1 1/2 tsp. poppy seeds (I didn't measure. I just sprinkled until it looked good.)

Mix Chicken, Soup and Sour Cream. Spread in casserole dish. Crumble up crackers and mix with melted butter. Sprinkle crackers on chicken mixture. Sprinkle poppy seeds on top. Bake at 350 until bubbly.