Country Style Ribs

I made this while my mom & dad were visiting. I browned 2 packages of boneless country style pork, then combined the sauces to marinate overnight. Turned on the crock pot and let it work. The result was a tender flavorful dish!

For the sauce combine 1 part of one kind of barbecue sauce, 1 part of a different kind of barbeque sauce, and 1 part apple sauce. I basically just used one kind of sauce and then had the other sauce on the table. (So I had 2 parts bbq sauce -- 2 cups, to one part apple sauce -- 1 cup). Just do enough to cover your meat in the crock pot.

It cooks on low for 7 hours. I shredded the few leftover ones for a pulled pork type sandwich. It is not necessary to marinate the meat before, I just did that so all I had to do before church was to put in on and start the crock pot. We served this with green beans and a baked potato.

Ham & Cheese Loaf

I can't believe I haven't put this recipe on here yet because I make it a lot. It is great by itself with chips and veggies, or a wonderful accompaniment to creamy potato soup.

This is an adaptation of a kraft food & family recipe. The original called for mixing the cheese with miracle whip, but I now just make it with plain shredded cheese and lunch meat.

Ingredients:

1 lb. frozen bread dough, thawed
(Or I just use a refrigerated tube of pizza dough or bread dough)
1 pkg. (9 oz.) Shaved Smoked Ham
1 cup Shredded Cheddar Cheese

1 egg, beaten
1 Tbsp. KRAFT Grated Parmesan Cheese

Directions:
HEAT oven to 350°F. Flatten dough on lightly floured surface with hands. Roll into 12x8-inch rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.) Top with ham to within 1/2 inch of edges. Sprinkle shredded cheese over ham.

MOISTEN edges of dough with water. Starting at one of the long sides, fold one-third of dough over filling; repeat with other long side. Pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

As you can imagine, there are endless variations-- change up the lunch meat, cheese, add salsa for mexican flavor, pizza sauce and pepperoni for pizza style, you could even do a cheese-steak style with peppers. Enjoy!

Turkey Breast Scallopini

This recipe is from one of my favorite go-to cookbooks, The Disney Family Cookbook (I think it now goes by the name of the Family Fun Magazine Cookbook). I have been making this since the girls were pretty small, so it has lasted a while now. It always comes out juicy and delicious. I serve it with garden rotini pasta and a green veggie.

Ingredients:
4 turkey breast cutlets
1/4 cup grated parmesan cheese
1/4 cup bread crumbs
3 Tablespoons butter

Juice of half a lemon or orange

Directions:
Pat the turkey cutlets dry. Mix the cheese and bread crumbs on a plate and coat the cutlets in the mix. Heat 2 Tablespoons of the butter in a skillet on medium (I use my electric skillet on 350°) and add the cutlets. Brown on both sides, about 3 minutes per side, and transfer to a platter. Deglaze the pan adding the lemon juice, and scraping up the browned bits into the sauce. Turn off the heat and swirl in the remaining butter. Pour the sauce over the turkey and serve immediately. Serves 4.

Taco Salad

I made this version of taco salad tonight. This is very basic and easy, so it's good for a busy weeknight.

Serves: 5

INGREDIENTS
1-1/2 lbs. lean ground beef
1 package taco seasoning
1-1/2 cup water
2 cups romaine lettuce, shredded
1 large tomato, diced
1 cup shredded reduced fat sharp cheddar cheese (or cheese of choice)
1 (6 oz.) package corn chips

(I used grape tomatoes, halved and also added some diced avocado. yum!)

DIRECTIONS
1. In skillet, brown ground beef and drain grease.
2. Mix in water and taco seasoning and simmer, uncovered, until you have desired consistency.
3. Make bed of corn chips on plate, and place meat on top.
4. Cover with tomatoes, lettuce and cheese, and serve.

Pumpkin Muffins

These little babies are so good. Just one more reason why I love Fall! I make these every October (November and December,too). I have two different recipes for these, but this one is the fastest because it starts with a yellow cake mix. You could frost these, but I almost always leave them plain. That is the way my girls like them! This is more of a cupcake than muffin, but oh well!

Pumpkin Gems (Cupcake Style)

1 yellow cake mix
3 eggs
1/2-cup oil
1-teaspoon baking soda
2 teaspoons cinnamon
1 can (15oz) pumpkin

Preheat oven to 350°. Blend all ingredients together. Fill paper lined mini muffin tins 2/3 full. Bake for 15 minutes. Cool. These may be frosted with vanilla butter cream or cream cheese frosting.

Here is the other pumpkin recipe (the original I started making in college. I got the recipe for them from a family I babysat for every Friday night.) They have a more muffin/quick bread texture. In fact, I think you can make it in loaves as pumpkin bread.

Pumpkin Muffins (Original)

Preheat 350°
Cream together:
4 eggs
2 cups sugar
1-cup oil
1 can pumpkin

Blend in:
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
(pumpkin pie spice may be
substituted for cinnamon)

Bake in mini muffin size 15 minutes
20 for regular size muffins

These muffins may also be frosted
with cream cheese frosting.

Focaccia

I made this bread to go with pasta. It ended up being an appetizer! We could not wait until the pasta was ready.

1 Tablespoon active dry yeast
1 teaspoon honey
1 cup warm water
3 2/3 cups all-purpose flour, sifted
1 teaspoon salt
1/3 cup olive oil (plus extra for brushing)
3 Tablespoons fresh rosemary (I had to use dry, no herb garden here!)
2 Tablespoons cornmeal

In a large bowl, mix the yeast and honey with the water and let sit for 5 minutes.

Stir in 1 cup of the flour, then the salt, and the 1/3 cup olive oil.

Add the remaining flour, 1/2 cup at a time. Knead the moist dough on a lightly floured surface for 8 - 10 minutes.

Grease a large bowl with olive oil and turn to coat. Loosely cover the bowl and let rise until doubled in size, about 2 hours.

Punch dough down and divide in half. Pat each half into an oval, then use a rolling pin to roll each one into 1/2-inch thickness. Sprinkle with the rosemary and press into the dough (I sprinkled mine on before rolling and pressed it in with the rolling pin). Spread the cornmeal on a cookie sheet and place dough ovals on it. Cover and let rise for about 20 minutes.

Just before baking, make dimples in the bread by gently pressing your fingertips into the dough 2 inches apart. Brush the circles with the extra olive oil and place in an oven preheated to 375°. Bake for 18 minutes, or until the bread is golden brown. Makes 2 focacce.