For dessert, we had this...

Cake batter cooked in the waffle iron, 

served with ice cream.

E.ASY!

*truly*

BBQ Ribs

THIS WAS OUR DINNER TONIGHT. 

WE HAD PEOPLE OVER AND I ONLY HAD THE 2LBS OF RIBS SO I HAD TO STRETCH THE MEAL--

WE HAD SALAD AND BAKED POTATOES AND APPLESAUCE. IT WAS PERFECT! 

This was the winner as far as the other "experiments" of the week go. The meat fell off the bone and the flavor was yummy.

*TRULY*

(photo and recipe from http://www.mmmisformommy.com)

1.5 tbsp sweet paprika

1 tbsp light brown sugar, lightly packed

1/8 tsp cayenne pepper

S&P to taste (about 1 tsp each)

2 lbs pork baby back ribs 

1 cup barbecue sauce

Vegetable oil spray.  

In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7, they were perfect). 

Now comes the only stove/oven work.

Once the initial slow cooking is done, very carefully remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up.  Set to the side.  

Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan.  Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes.  

Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element.  When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes.  Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce.  

Serve any remaining sauce on the side with the ribs. 

Granola Bites/Bars

I was looking for an alternative to buying granola bars for school lunches, and found a recipe that was pretty authentic in recreating the Quaker oat granola bars we tend to purchase. 

Instead of spreading in a pan and cutting into bars, I scooped into mini liners and made bites. Whichever you make, they need to "CURE" overnight to harden, and unstick.

2 1/2 c. QUICK oats

1/2 c. crisp cereal (Rice Krispy style)

1/2 c. mini chocolate chips

1/2 c. brown sugar

1/2 t. salt

1/2 c. oil

1/4 c. honey

1/2 t. vanilla

(I added 3 T. flax as well)

Mix dry together, EXCEPT chocolate, and pour wet ingredients on top. When mixed together, add chips and mix in again. Bake 350 degrees, bites 12-15 and bars 17-22.

I was pleased to see the boys grab the container and help themselves without being asked! They are great for lunches with a couple in a baggie, and work well for snacks on the run.

I think I will be trying raisin/coconut/nut, and cranberries/white chocolate next.

Slow Cooker Beef Stroganoff

This was our dinner tonight--I think it's a keeper!
I like trying a new recipe at least once a week AND I'm testing a lot of slow cooker recipes because we're doing a RS meeting this month on easy dinner ideas.
SO, if you have any crock pot recipes you LOVE, would you please share them?!
I'll return the favor and share my crock pot success with you.
We can be each others sous-chef! 

Slow Cooker Beef Stroganoff

      

·       1 pound cubed beef stew meat

·       2 (10.75 ounce) cans condensed golden mushroom soup

·       1/2 cup chopped onion

·       1 tablespoon Worcestershire sauce

·       1/3 cup water

.       salt and pepper

.       a bullion cube

.       half packet of onion soup mix

(add to pot just before serving)

.       sauteed mushrooms (or you could probably do canned?!)

·       4 ounces cream cheese (add a "dollup" of sour cream when you add the cream cheese)

Directions

1.     In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, water, boullion cube, and onion soup mix.

2.     Cook on Low setting for about 5 hours.

         

Serve over egg noodles.

Chicken Curry Salad

Have I done this recipe before? :)  I can't remember and with a baby sitting on my lap, I'm too lazy to check.  This is my lunch today.  It's YUM! (and so easy)

Take some leftover cooked chicken (or cook some up special just for this recipe, whatever floats your root beer), toasted chopped pecans, chopped celery, raisins and red apple chunks and mix together.  Add mayo, curry and cayenne pepper to your liking.  Then salt and pepper it til you think it's perfect.  Eat it on bread or lettuce - I'm a rabbit, so I prefer greens.   And then enjoy.

(and don't ask me for exactness here...I make it up as I go)

What's my name again?  Oh ya....Bon Bon.

Macaroni and Cheese

I didn't take a picture of this dish last night...sorry, use your imagination.

Ingredients:

Servings: 4-6

• 3 cups dry macaroni (they suggested elbow, I used the spiral pasta)
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese (i used the fiesta blend, because that's what I had)
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk (i used 1%)
• 1/2 teaspoon dry mustard or spicy mustard (i went with the spicy)
• 1/2 teaspoon black pepper
• A dash of garlic powder

Directions:

1. 1
   Boil the macaroni in water for six minutes. Drain.
2. 2
   In a medium saucepan, mix butter and cheese. Stir until the cheese melts. (i actually threw the butter and cheese in the crock pot, let it melt then added the rest)
3. 3
   In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. 4
   Cook on low for 2 1/2 hours, stirring occasionally.
   
   
   
   
   This really was yummy and had a nice flavor! 
   Mac and Cheese is a little heavy in my opinion, so I mixed streamed broccoli in with it just to make it feel a little better and more filling. 
   TRULY!

Chicken Piccata

                               This was my recipe experiment for the week--it was yummy!

Love, Truly 

Chicken Piccata

2-4 boneless, skinless chicken breast halves (or use cutlets)

2 Tbsp grated Parmesan cheese

1/3 cup flour

Salt and pepper

4 Tbsp olive oil

4 Tbsp butter

1 tsp minced garlic

1 cup chicken stock or dry white wine

6 Tbsp lemon juice

dash red pepper flakes (optional)

1/4 cup brined capers

1/4 cup fresh chopped parsley

Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. (i didn't do parsley--and I forgot the garlic) 

Mozzarella Cheese Ball

I know cheese ball season is over....but this is about as easy as it gets...and SO good!

Mozzarella Cheese Ball

8 oz package cream cheese, softened

1/2 package (4 1/2 tsp) dry ranch dressing mix

1/3 cup mayonnaise

2 cup shredded mozzarella cheese

finely chopped pecans

Combine first 4 ingredients in a bowl.  Mix well.  

Form mixture into a ball and roll in chopped pecans.  

Refrigerate before serving with crackers.

(this made enough for two baseball size balls)
*Truly*

Gingersnap Cookies

This is my favorite gingersnap cookie recipe!

*truly*

Ingredients

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

CHOCOLATE/PEANUT BUTTER BROWNIES

1 batch brownies (boxed mix)

1/2 cup salted peanuts

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

These are LOADED with richness

TRULY