this is the last recipe from mom, and it is accually from Mike Lotterman.
lay rib rack bone side down on foil lined cookie sheet. rub both sides of the ribs with chicken and rib rub with brown sugar added. close foil and refrigerate for 1-2 hours. return to room temperature for a minumun of 1 hour.
For smoked ribs:
soak wood chips for 2 hours and place in smoker. open foil and place cookie sheet of top rack of grill with smoker box on grate. grill on high heat under smoker side and low leat under other side for 2 & 1/2 hours, reducing heat after snoke disappears. remove the ribs from teh foil and place on grill bone side down. baste with BBQ sauce and heat for 20 minutes.
For oven ribs:
wrap seasoned ribs in plastic wrap (yes that is correct, plastic wrap) and place on cookie sheet bone side down. bake for 2 & 1/2 hours at 275. remove plastic wrap and finish on grill as above.
BBQ sauce:
4 parts ketchup
1 part mustard
1 part apple cider vinegar
1 part worcestershire sauce
1/2 part molasses
1/2 part honey
2 parts brown sugar
mix and bring to a boil.
Friday, August 5, 2011
Aunt Lynns Fresh Salsa
8 med. tomatoes, chopped
2 garlic cloves
1 sm. jalapeno pepper (keep seeds if you want it hot)
1 yellow pepper
juice from 2 limes
1 vidalia onion
few shakes of tabasco sauce
2 T. fresh cilantro
2 t of sea salt
Mix and enjoy.
2 garlic cloves
1 sm. jalapeno pepper (keep seeds if you want it hot)
1 yellow pepper
juice from 2 limes
1 vidalia onion
few shakes of tabasco sauce
2 T. fresh cilantro
2 t of sea salt
Mix and enjoy.
Margarita Pie
This is a weight watchers recipe, from mom.
1 & 1/3 oz miniature twist prezels (about 2 c.)
1 T. sugar
2 T. light butter, room temperature
6 oz frozen limeade concentrate, slightly thawed
4 c. light vanilla ice cream
1 & 1/2 oz tequila (about 3 T)
1/2 fl oz orage-flavored liqueur
1 t. lime zest
Blend pretzels until crumbs. add sugar and pulse until combined. add butter and mix well. while machine is running add 2 T. limeade concentrate until well mixed. spoon mixture into ungreased 9 inch pie plate. press firmly into bottom and sides of pie plate. Bake until set (375 for about 5 minutes) freeze for 10 minutes to cool. in a clean mixer, combine ice cream, remaining limeade concentrate, tequila, and liqueur. mix until just blended. spoon into cooled pie crust. sprinkle with lime zest. freeze 2 hours before serving.
1 & 1/3 oz miniature twist prezels (about 2 c.)
1 T. sugar
2 T. light butter, room temperature
6 oz frozen limeade concentrate, slightly thawed
4 c. light vanilla ice cream
1 & 1/2 oz tequila (about 3 T)
1/2 fl oz orage-flavored liqueur
1 t. lime zest
Blend pretzels until crumbs. add sugar and pulse until combined. add butter and mix well. while machine is running add 2 T. limeade concentrate until well mixed. spoon mixture into ungreased 9 inch pie plate. press firmly into bottom and sides of pie plate. Bake until set (375 for about 5 minutes) freeze for 10 minutes to cool. in a clean mixer, combine ice cream, remaining limeade concentrate, tequila, and liqueur. mix until just blended. spoon into cooled pie crust. sprinkle with lime zest. freeze 2 hours before serving.
Christmas Mice
We made these last year for holiday baking. the recipe comes from midwest living magazine.
12 oz semisweet chocolate pieces
10 oz jar maraschino cherries with stems, drained and patted dry
36 milk chololate kisses with stripes
sliced almonds
place chololate in small bowl. microwave on high for 1 minute or until melted, stirring twice. for each mouse hold a cherry by the stem and dip in melted chololate to coat. place coated cherry on a large baking sheet. immediately press the flat bottom of a chololate kiss up against the cherry to form the head. insert 2 almond slices between the head and body, making ears. using a toothpick dipped in the melted chocolate make eyes and nose. Chill in refrigerator until set (15 minutes) remove to airtight container, store in refrierator for up to 2 days.
12 oz semisweet chocolate pieces
10 oz jar maraschino cherries with stems, drained and patted dry
36 milk chololate kisses with stripes
sliced almonds
place chololate in small bowl. microwave on high for 1 minute or until melted, stirring twice. for each mouse hold a cherry by the stem and dip in melted chololate to coat. place coated cherry on a large baking sheet. immediately press the flat bottom of a chololate kiss up against the cherry to form the head. insert 2 almond slices between the head and body, making ears. using a toothpick dipped in the melted chocolate make eyes and nose. Chill in refrigerator until set (15 minutes) remove to airtight container, store in refrierator for up to 2 days.
5 minute key lime pie
This is actually from the Keebler. it's on the back of the graham cracker ready made pie crust package. Mom tied it and it was good.
1/4 c. boiling water
4 oz pkg lime-flavored gelatin
2 (6 oz each) containers of key lime pie yogurt
8 oz cool whip
1 graham cracker crust
whisk lime gelatin into boiling water until dissolved. mix with yogurt. fold in cool whip. spread in crust. refrigerate at least 4 hours until set.
1/4 c. boiling water
4 oz pkg lime-flavored gelatin
2 (6 oz each) containers of key lime pie yogurt
8 oz cool whip
1 graham cracker crust
whisk lime gelatin into boiling water until dissolved. mix with yogurt. fold in cool whip. spread in crust. refrigerate at least 4 hours until set.
Raspberry Pie
Mom gave me a lot of recipes to put on the blog for her. this one is hers too. this might be the one we had at the park for aunt trisha's birthday.
1 c. boiling water
3 oz raspberry jello
1/4 c. white sugar
1 pt. frozen (or fresh if you have it) raspberries
1 T. lemon juice
mix jello with water and add sugar. stir until sugar is dissolved, then add lemon juice and raspberries. refrigerate, stirring occasionally until thickened.
3 oz. cream cheese
1/3 c. pd (i assume means powdered) sugar
1 pt. whipping cream
1 t. vanilla
dash of salt
whip whipping cream. in another bowl mix rest of ingredients. combine both mixture together. Use graham cracker or pastry crust. when jello mixture us thickened put 1/2 of the cream mixture in bottom of pie, then 1/2 jello mixture. repeat. chill and serve.
1 c. boiling water
3 oz raspberry jello
1/4 c. white sugar
1 pt. frozen (or fresh if you have it) raspberries
1 T. lemon juice
mix jello with water and add sugar. stir until sugar is dissolved, then add lemon juice and raspberries. refrigerate, stirring occasionally until thickened.
3 oz. cream cheese
1/3 c. pd (i assume means powdered) sugar
1 pt. whipping cream
1 t. vanilla
dash of salt
whip whipping cream. in another bowl mix rest of ingredients. combine both mixture together. Use graham cracker or pastry crust. when jello mixture us thickened put 1/2 of the cream mixture in bottom of pie, then 1/2 jello mixture. repeat. chill and serve.
Jill's Chicken
if anyone is confused about this recipe ask mom.
egg wash your chicken breasts. then dip them into a mixture of:
1/2 c. flour
1/3 c. parmesan cheese
salt and pepper
fry in olive oil til brown. top with:
sauteed mushrooms
ham (most likely black forest)
muenster cheese
bake 350 for 30 minutes.
while it is baking make sauce:
1 can cream of chicken soup
1/2 c. sour cream
1 t. lemon juice
pepper
1 c. milk
1 T. cornstarch
Simmer until thick. serve hot over chicken breasts.
egg wash your chicken breasts. then dip them into a mixture of:
1/2 c. flour
1/3 c. parmesan cheese
salt and pepper
fry in olive oil til brown. top with:
sauteed mushrooms
ham (most likely black forest)
muenster cheese
bake 350 for 30 minutes.
while it is baking make sauce:
1 can cream of chicken soup
1/2 c. sour cream
1 t. lemon juice
pepper
1 c. milk
1 T. cornstarch
Simmer until thick. serve hot over chicken breasts.
Santa Fe Soup
This recipe comes all the way from california, by nancy hendriks. (also from mom)
1/2 lbs. ground beef
1 onino
2 c. water
1 can rotelle tomatoes (11 oz)
2 cans corn, undrained (16 oz each)
1 pkg. ranch dressing mix
2 pkg. taco seasoning (1/2 c.)
1 can white kidney beans, undrained (16 oz)
1 can pinto beans, undrained (16 oz)
1 can black beans, undrained (16 oz)
1 can cut tomatoes, undrained (16 oz)
Saute ground beef and onion. add remaining ingredients and simmer for 2 hours. serve as is or sprinkle each serving with tortilla chips, cheese, and sour cream.
1/2 lbs. ground beef
1 onino
2 c. water
1 can rotelle tomatoes (11 oz)
2 cans corn, undrained (16 oz each)
1 pkg. ranch dressing mix
2 pkg. taco seasoning (1/2 c.)
1 can white kidney beans, undrained (16 oz)
1 can pinto beans, undrained (16 oz)
1 can black beans, undrained (16 oz)
1 can cut tomatoes, undrained (16 oz)
Saute ground beef and onion. add remaining ingredients and simmer for 2 hours. serve as is or sprinkle each serving with tortilla chips, cheese, and sour cream.
Peaches and Cream
Mom got this from Fix-it and Enjoy it Cookbook.
3/4 c. flour
1/2 c. sugar
1 egg
1/2 t. baking powder
1/2 t. salt
3 oz box instant vanilla pudding
1/2 c. milk
3 T. butter, softened
1 qt. sliced peaches, drained
3 T. peach juice reserved
8 oz cream cheese, softened
1/2 c. sugar
3 T. sugar
1/2 t. cinnamon
Beat first 8 ingredients and pour into 10 inch pie plate. lay peach slices on top. mix together peach juice, cream cheese and 1/2 c. sugar. pour over peaches. mix 3 T. sugar and cinnamon and sprinkle on top. bake 350 for 35-40 minutes or until toothpick inserted in center comes out clean. cool and serve.
3/4 c. flour
1/2 c. sugar
1 egg
1/2 t. baking powder
1/2 t. salt
3 oz box instant vanilla pudding
1/2 c. milk
3 T. butter, softened
1 qt. sliced peaches, drained
3 T. peach juice reserved
8 oz cream cheese, softened
1/2 c. sugar
3 T. sugar
1/2 t. cinnamon
Beat first 8 ingredients and pour into 10 inch pie plate. lay peach slices on top. mix together peach juice, cream cheese and 1/2 c. sugar. pour over peaches. mix 3 T. sugar and cinnamon and sprinkle on top. bake 350 for 35-40 minutes or until toothpick inserted in center comes out clean. cool and serve.
Cold Chicken Salad
This one is also from mom, hopefully it's different than the rest (i think it is).
3-4 c. chicken, cooked and diced
1 c. celery
1 big can pineapple, drained
1/2 c. sliced almond (mom's recipe says "later," i assume you add this right before serving.)
1/4 c. onion
1 T. sugar
salt and pepper to taste
1/2 c. mayo
1 T. lemon juice
mix and serve on buns, sandwiches, or croissants.
3-4 c. chicken, cooked and diced
1 c. celery
1 big can pineapple, drained
1/2 c. sliced almond (mom's recipe says "later," i assume you add this right before serving.)
1/4 c. onion
1 T. sugar
salt and pepper to taste
1/2 c. mayo
1 T. lemon juice
mix and serve on buns, sandwiches, or croissants.
Marinade Sauce
Mom got this from Lynae (Kamps, i assume). marinate any meat you desire in this delicious marinade.
1 & 1/2 c. veg oil
3/4 c. soy sauce
1/4 c. worcestershire sauce
2 T. dry mustard
1/4 t. salt
1/2 c. vinegar
1 & 1/2 t. parsley
2 T. minced garlic
1/3 c. lemon juice
Blend all ingredients together. Makes about a quart. Use half and save half in refrigerator for next time.
1 & 1/2 c. veg oil
3/4 c. soy sauce
1/4 c. worcestershire sauce
2 T. dry mustard
1/4 t. salt
1/2 c. vinegar
1 & 1/2 t. parsley
2 T. minced garlic
1/3 c. lemon juice
Blend all ingredients together. Makes about a quart. Use half and save half in refrigerator for next time.
Perfect Pulled Pork
This is also from a magazine (i don't know which one) that mom has tried.
5 lbs. boneless pork but shoulder
1 & 1/2 t. smoked paprika
2 t. black pepper
1 t. cayenne pepper
1 t. dried thyme
1 t. garlic powder
1/2 t. salt
1 c. water
buns
your choice of BBQ sauce
Combine all seasonings in a small bowl and rub evenly over the roast. Place meat in crock-pot. add water. cover and cook on low for 6-8 hours, or high for 4-5 hours. place pork on cutting board or platter and let sit 10-15 minutes. pull, slice, or chop to serve on buns with BBQ sauce.
5 lbs. boneless pork but shoulder
1 & 1/2 t. smoked paprika
2 t. black pepper
1 t. cayenne pepper
1 t. dried thyme
1 t. garlic powder
1/2 t. salt
1 c. water
buns
your choice of BBQ sauce
Combine all seasonings in a small bowl and rub evenly over the roast. Place meat in crock-pot. add water. cover and cook on low for 6-8 hours, or high for 4-5 hours. place pork on cutting board or platter and let sit 10-15 minutes. pull, slice, or chop to serve on buns with BBQ sauce.
Zippy Cinnamon Rolls
Guess who this recipe is from. You guessed right. MOM got it out of midwest living magazine.
12 ct. frozen cinnamon rolls, with frosting in package (refrigerate frosting until ready to use)
1 small vanilla or butterscotch cook and serve (not instant) dry pudding
1/2 c. butter, melted
1/2 c. brown sugar, packed
grease 15x10x1 inch baking pan. arrange cinnamon rolls on pan. sprinkle dry pudding mix over rolls. whisk butter and brown sugar, and spoon over rolls. cover with wax paper, then plastic wrap, chill overnight. remove wrap. let stand at room temperature for 45 minutes. bake 350 for 20 minutes (or until golden). cool 5 minutes. invert onto platter. frost rolls with packet of frosting.
12 ct. frozen cinnamon rolls, with frosting in package (refrigerate frosting until ready to use)
1 small vanilla or butterscotch cook and serve (not instant) dry pudding
1/2 c. butter, melted
1/2 c. brown sugar, packed
grease 15x10x1 inch baking pan. arrange cinnamon rolls on pan. sprinkle dry pudding mix over rolls. whisk butter and brown sugar, and spoon over rolls. cover with wax paper, then plastic wrap, chill overnight. remove wrap. let stand at room temperature for 45 minutes. bake 350 for 20 minutes (or until golden). cool 5 minutes. invert onto platter. frost rolls with packet of frosting.
Granola
This is a recipe from aunt carolyn. (from mom).
5 & 1/3 c. rolled oats
1 c. millers bran
1 c. wheat germ
1 c. flax, ground (optional)
1 c. coconut
2 t. cinnamon
1/3 c. almond
1/4 c. sesame seeds
1/4 c. sunflower seeds
3/4 c. oil
3/4 c. honey
1/4 c. brown sugar
1/3 c. water
1 t. vanilla
mix dry ingredients. mix wet ingredients. mix together and spread on a greased cookie sheet. bake 275 for 2 hours, stiring every 1/2 hour.
5 & 1/3 c. rolled oats
1 c. millers bran
1 c. wheat germ
1 c. flax, ground (optional)
1 c. coconut
2 t. cinnamon
1/3 c. almond
1/4 c. sesame seeds
1/4 c. sunflower seeds
3/4 c. oil
3/4 c. honey
1/4 c. brown sugar
1/3 c. water
1 t. vanilla
mix dry ingredients. mix wet ingredients. mix together and spread on a greased cookie sheet. bake 275 for 2 hours, stiring every 1/2 hour.
Wedding Potatos
finally it has arrived, the much desired wedding potatos from sara's wedding. thanks mom.
2 lbs. frozen hash browns
2 T. dry onions
1 c. sour cream
2 c. cheese, shredded
1/2 c. butter, melted
1 t. salt
1 can cream of mushroom soup
1/2 c. butter, melted
2 c. potato chips, crushed
1 c. parmesan
mix together potaoes, onion, sour cream, cheese, 1/2 c. butter, salt and soup. place in 9x13 pan. top with potato chips and remaining 1/2 c. butter. sprinkle with parmesan cheese.
bake 350 for 1 hour.
2 lbs. frozen hash browns
2 T. dry onions
1 c. sour cream
2 c. cheese, shredded
1/2 c. butter, melted
1 t. salt
1 can cream of mushroom soup
1/2 c. butter, melted
2 c. potato chips, crushed
1 c. parmesan
mix together potaoes, onion, sour cream, cheese, 1/2 c. butter, salt and soup. place in 9x13 pan. top with potato chips and remaining 1/2 c. butter. sprinkle with parmesan cheese.
bake 350 for 1 hour.
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