BBQ Oven Ribs

from Mustlovehome

Best Ever Oven BBQ Ribs

Prep Time: 10 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 4 servings

Serving Size: 3-4 Ribs

Notes: These were super easy and very tender and tasty. Like the rub on first and then bbq sauce on at the end.

Ingredients

• 1 Full Slab Baby Back Pork Ribs
• 2 cups BBQ Sauce
• 3/4 cup Brown Sugar
• 1 TBSP Paprika
• 1 TBSP Garlic Powder
• 1 TBSP Smokehouse Maple Seasoning


Instructions

1. Preheat the oven to 300 degrees.
2. In small bowl, create a rub of 3/4 cup brown sugar, and 1 Tablespoon each of Garlic Powder, Paprika and Smokehouse Maple Seasoning
3. Remove the tough membrane from the back of the ribs. The easiest way is to get one end started, grip with paper towel, and tear completely off. Rinse and dry the ribs thoroughly.
4. Using a large baking pan, place the ribs on a large sheet of heavy duty foil, or two large sheets of regular foil.
5. Using the rub, apply 1/2 to the meaty side of the ribs, rubbing into the meat. Turn the meat over, meaty side down, and apply the other 1/2 of the rub to the bone side. Rub all over, including the
6. sides and bones of the ribs.
7. Place a second sheet of heavy duty foil on top of the ribs, and seal the top and bottom foil into a packet around the ribs. Place into preheated oven and bake for 2 hours, or until the meat is pulling away from the bone.
8. Open up the foil and cut the ribs into serving size pieces. Cover one side of the ribs with BBQ Sauce and place uncovered back in the oven for 10 minutes.
9. Remove the ribs from the oven, turn the ribs over on the baking pan, coat second side with BBQ Sauce and place uncovered back in the oven for a final 10 minutes.

Fluffy 1 Hour Dinner Rolls

Fluffy Dinner Rolls

www.jamiecooksitup.blogspot.com  Time: about 1 hour 10 minutes Yield: 12 rolls Recipe from Jamie Cooks It Up! 3/4 C milk 4 T butter 3/4 C hot water 4 T sugar 1 t salt 4 - 4 1/2 C flour 1 heaping T yeast (I use active dry, but instant would work as well) 1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. 2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be just on the edge of unpleasant.  3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute. 4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time. 5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.  6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.  7. Take a stick of butter and coat the inside of a 9x13 pan. 8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.  9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief. 10. Gently round them into balls, and put them in your buttered 9x13 pan. 11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. 12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown. 13. Brush with a little softened butter and serve warm.

Lemon Berry Salad

from: lifeshouldcostless

Lemon Berry Salad

Prep time

5 mins

Total time

5 mins

Notes: Yum, halved this and used plain regular yogurt and there were no leftovers. Would be great on a hot summer day.

Author: LifeShouldCostLess.com

Recipe type: Salad

Serves: Crowd

Ingredients

• 32 Oz. Plain Greek Yogurt (low or fat-free)
• 16 Oz. Lite Whipped Topping/Cool Whip
• 1 & ½ (3.4 oz) Packages Lemon INSTANT Pudding Mix
• 2 LBS Frozen Mixed Berries

Instructions

1. In a four quart bowl, add the Greek Yogurt, Whipped Topping, & Lemon Instant Pudding. Mix well. 
2. Add the frozen berries. Mix well. 
3. Cover and chill until ready to serve. Mix once prior to serving.

Notes:
If you need to make this a couple of days ahead you can cover and freeze it. Just put it in the fridge about 18 hours before you need it. Then mix and serve.

As the berries thaw, each time you mix it will turn more purple.

Cover and refrigerate any leftovers, should be good for about a day or two.

Asian Ramen Salad

Notes: This was good, I did have it for leftovers many days. Naomi asked for some every time she saw me eating it. Pretty basic and similar to what Mom made growing up.

PRINT

RIDICULOUSLY AMAZING ASIAN RAMEN SALAD

PREP TIME

2 HR 10 MINS

TOTAL TIME

2 HR 10 MINS

This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you'll want to bring this easy dish to every potluck!

Servings: 8 -10

INGREDIENTS

• 1: 16 ounce bag coleslaw mix
• 1 cup sunflower seeds, de-shelled/shelled/no shells
• 1 cup Diamond of California sliced almonds
• 2: 3 ounce bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
• 5 stalks of scallions, sliced
• 3/4 cup vegetable oil
• 1/3 cup white vinegar
• 1/2 cup granulated sugar

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INSTRUCTIONS

1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
5. Serve cold or room temperature.

RECIPE NOTES

To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.

I personally didn't add the seasoning packets because I don't like the MSG/sodium content in ramen seasoning packets. However, I know this is a popular recipe and there are MANY variations of it. So, it's all up to preference on whether or not you want to add the seasoning packets, or anything else to this salad! :)

Carmelized Onion Feta Spinach Pizza with White Sauce

from Little Spice Jar

Serves: 1-12 inch pizza

Notes: This was nice to have to change up our regular peppperoni. Everyone seemed to like it, especially Camilla. 

Ingredients

• pizza dough for one pizza
• 3 tablespoons olive oil
• 6 ounces fresh baby spinach
• 4 ounces baby bella mushrooms, sliced ( I didn't have any so we skipped)
• 1 medium red onion, thinly sliced (about 1/4 inch thick) (used regular)
• salt and pepper
• 1/2 teaspoon sugar
• 1 tablespoon balsamic vinegar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon garlic, minced
• 3/4 cup + 2 tablespoons warm milk
• 3 tablespoons parmesan cheese
• 1 cup mozzarella cheese
• 1/2 cup feta cheese (see note)

Instructions

1. Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the baby spinach and saute until just wilted. Transfer the spinach to a strainer and using the bottom of a glass, press out some of the excess liquid from the spinach, set aside.
2. Add another tablespoon of olive oil to the same skillet and saute the mushrooms for 3-4 minutes or until they brown just barely. Season with a little salt and pepper, remove to a plate.
3. Add the last tablespoon of olive oil to the skillet set over medium heat. Add the onions and season them with a small pinch of salt. Allow the onions to cook down for 10 minutes, stirring as necessary. Do not allow the onions to brown. Add the sugar and stir to coat evenly. Allow the onions to cook for another 10 minutes. When the onions have cooked down, add the balsamic vinegar and stir to combine, set aside.
4. Position a rack in the center of the oven and preheat the oven to 475ºF. Flatten the pizza dough into a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Transfer dough carefully to a parchment lined baking sheet. Let dough rest for 10-15 minutes.
5. In a small saucepan, melt the butter and add the flour and garlic and allow to cook for 1-2 minutes. Do not let the flour brown. Continue to whisk as you add in the warm milk. Add the parmesan cheese, and a small pinch of nutmeg if desired. Season with salt and pepper to taste. When the sauce just barely reaches a boil, remove from heat.
6. Top the prepared pizza dough with sauce, leaving the ‘lip’ sauceless. Sprinkle on three-quarters of the mozzarella cheese, followed by the mushrooms, spinach, and caramelized onions, and finish with the remaining mozzarella and feta cheese. Allow the pizza to bake for 10-15 minutes. You can turn the broiler on for the last minute of cooking if you’d like your edges and cheese to be a little more brown.

Pan Roasted Lemon Chicken

By D Delicious



Notes: It's been a while, just remember that I liked it and wanted to have it again. I just used chicken breasts as that is what I had on hand.

INGREDIENTS:

• 1 1/4 cups chicken stock
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tablespoon olive oil

FOR THE LEMON RUB

• 1 tablespoon olive oil
• 1 tablespoon whole grain mustard
• 1 teaspoon lemon zest
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 8 bone-in, skin-on chicken thighs

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken.
3. In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
4. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
5. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
6. Serve immediately.