Monday, June 29, 2020

Low Carb Crock Pot Pork Ribs

This is by far the BEST low carb bbq sauce I have found so far.  I altered the recipe so much, it is mine now.  These were very good! 
Low Carb Crock Pot Pork Ribs

4 lbs. baby back pork ribs cut into twos
Rub Mix 
1 tsp smoked sea salt or regular sea salt
½ t smoked paprika
1/2 t garlic powder
1 t  pepper
1 t chili powder
1/2 t  onion powder
1/4 t cayenne pepper 

Barbecue Sauce Recipe:

2 cups tomato sauce or puree
1 tbsp tomato paste
1 tbsp apple cider vinegar
1 tbsp natural hickory liquid smoke
1 tbsp gf worcestershire sauce or 1 tbsp coconut aminos
2 t molasses
3 tbsp coconut sugar for paleo version, 3 tbsp splenda 
1 ½ t garlic powder
1 t sea salt
1 t onion powder
1 t chili powder
2 tbsp butter or can use coconut oil for dairy free


Cut with a sharp knife the ribs into twos.

Turn broiler on low, and line a large baking dish or 2 medium sized ones with tin foil or parchment paper. Place ribs in baking dish and sprinkle with the rub mixture.

Broil Ribs in oven for about 12 to 15 minutes, just long enough to sear or lightly brown the outside of ribs. Make sure to flip and do the other side of the ribs.

While ribs are broiling, start making the barbecue sauce.

Heat a small sauce pan over medium low heat, and add all the barbecue sauce ingredients to the sauce pan. Stir sauce in pan and continue melting and mixing until combined. Remove from heat. Reserve a 1/3 cup sauce for later (used after ribs are fully cooked). Set both sauce and reserved sauce aside.

Plug in crock pot and set temperature to high or low (depending on time preference). Spoon a couple tbsps of barbecue sauce over bottom of crock pot.

Use tongs to place and layer some of the ribs on top of sauce layer in the crock pot. Spoon a little of the barbecue sauce over the top of ribs, then add another layer of ribs and top with a little sauce. Repeat until all ribs are in the crock pot.
Cover crock pot and cook for 5 to hours on high or 8 hours on low. 

 

Saturday, June 27, 2020

Crusty Bread

I saw this recipe and had to try it. Many said they had trouble getting it to rise.....NOT the case here, as you can see.  There was NO kneading, so this was extra simple to make and tasted great!

Crusty Bread 

https://www.plattertalk.com/
3 1/4 cups water lukewarm,1.5 tablespoon dry active yeas6 1/2 cups flour1.5 tablespoon kosher salt 


  • Combine water and yeast and stir until the yeast is dissolved. Add flour and salt and mix until thoroughly combined.
  • Allow the dough to rise for 2 hours at room temperature, covered with a kitchen towel.
  • Apply a light dusting of flour over the dough and divide it in half and shape into 2 loaves, rounding the top. If you only want to make one loaf of bread at this time, store the unused dough in the refrigerator, covered, for up to 2 weeks until ready to use.
  • Place the unbaked loaf(s) on pizza peel that is lightly dusted with cornmeal. Apply light dusting of flour over top and cut three slashes into top of dough, using a serrated knife. Cover dough with kitchen towel and allow to rest for 40 minutes.
  • Preheat oven to 450° F with baking stone on the center rack. When bread is ready to go in the oven, slide the dough off pizza peel onto hot stone. Place 1 cup hot water into oven broiler (or other oven safe pan), on bottom wrack of oven. Quickly close oven door to created a steam bath within the oven. This will help produce a crisp outer crust.
  • Bake for 30 minutes and allow to cool slightly before slicing. Enjoy!

Thursday, June 25, 2020

Chocolate Chocolate Chip Caramel Skillet Cookie

This is rich, so you only need a small piece. I was in the chocolate caramel mood so came up with this one afternoon!


Chocolate Chocolate Chip Caramel Skillet Cookie

1 cup salted butter, softened
1 cup sugar
1/2 cup brown sugar, packed
1/4 cup cocoa powder
1 tablespoon vanilla
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1/2 t caramel extract
1  12 oz bag semi-sweet chocolate chips
1 11 oz bag Rolos

Preheat the oven to 350 degrees and spray a 10" cast iron skillet with baking spray.

Cream the butter, sugar and brown sugar on high in your stand mixer until pale and fluffy (2-3 minutes).

Add in the vanilla and eggs and combine on medium speed until fully incorporated.
Add in the flour, baking soda, salt until just combined then fold in the chocolates.

Put half the cookie dough into a cast iron skillet, sprinkle in 1/2 of the Rolos then cover with the rest of the cookie dough and top with the rest of the Rolos.  Bake for 20 minutes, covered with foil, then uncover and bake for an additional 10-15 minutes.

Tuesday, June 23, 2020

No Churn Homemade Coconut Ice Cream

Kathleen made this back in April. It reminds us all of when we were in Mexico. It is easy and delicious!  We found by putting the mixture into a deeper container before freezing, it allowed us to scoop it out with an ice cream scoop.

No Churn Homemade Coconut Ice Cream
https://theflavoursofkitchen.com/

1.5 cup Heavy Cream/ Whipping Cream cold
3/4 cup Sugar
1 teaspoon Vanilla Extract
2 cups Coconut Milk Full Fat (cold)from the can
1/2 can Sweetened Condensed milk cold
1/8 teaspoon Coconut extract
1/2 cup Dry shredded Coconut / Coconut flakes toasted


In a big bowl add cold whipping cream, sugar and vanilla extract. Using a hand blender whip cream until it has doubled in volume and have stiff peaks.

In another bowl add coconut milk, sweetened condensed milk, coconut extract. Mix everything really well.

Take a couple of scoops of cream and fold into the coconut milk, condensed milk mixture. 

In two batches pour coconut milk mixture to whipped cream. Using spatula fold until it is fully incorporated. Make sure to fold gradually to retain as much air as possible.

Pour the mixture in to a rectangular shallow container. We used a 9 x 5 loaf pan and needed it to be just a bit bigger to hold it all.

Place a piece of cling wrap or baking paper on the surface and press gently.

Cover the container tightly with lid/ cling Wrap/ foil.  Freeze for at least 8 hours or preferably overnight.

Before, serving remove the wrap from the surface.

Let the Ice cream rest for 5 minutes before you scoop and serve.

Sunday, June 21, 2020

Poppy Seed Dressing

Don wanted a poppyseed dressing to go on a salad that we put blueberries and strawberries on. This was light and was very good!

Poppy Seed Dressing 
adapted from https://www.culinaryhill.com/
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup splenda
1 teaspoon poppy seeds
1 teaspoon dried mustard
1 teaspoon salt

In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste. 

Stir or shake to combine.  Beth used an immersion blender to mix all together.  Allow the flavors to blend at room temperature while preparing the salad.  Store any leftovers in the refrigerator and mix well before serving.

Friday, June 19, 2020

Baked Beans in the Instant Pot

These were quite good and makes a LOT!

Baked Beans in the Instant Pot
adapted from https://tastesbetterfromscratch.com/


16 ounces dry navy or pinto beans
8 cups water
1 teaspoon salt
8 slices bacon
3 cloves minced garlic
1 onion, finely chopped
2/3 cup barbecue sauce
1/2 cup ketchup
1/4 c molasses
2 Tablespoons spicy brown mustard
¼ cup cider vinegar
1 teaspoon liquid smoke
1/2 cup water


Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release for 10 minutes and finish with a  quick release.

Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.

Set Instant Pot to saute setting. Add bacon and onion and saute for a few minutes until it starts to get golden brown, add the garlic and stir well to keep from burning.

Turn IP off. Add bbq sauce, ketchup, molasses, mustard, vinegar and liquid smoke to the pot and stir well to combine.

Add water and beans and stir to combine.

Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.

Carefully open lid, and gently stir mixture to combine. 

Wednesday, June 17, 2020

Bacon and Guacamole Grilled Cheese

This was a good grilled cheese sandwich.  Give it a try!

Bacon and Guacamole Grilled Cheese

2 slices bread
butter
guacamole
2 slices pepper jack cheese
2 slices colby cheese
2 slices bacon, cooked
tortilla chips, crushed
jalapeno slices

Butter the outside of both pieces of bread.

On one piece of bread, spread guacamole.  Add about 1/4 c of crushed tortilla chips on top of guacamole.  Top with jalapeno slices and then layer with bacon and cheeses.  Top with the 2nd slice of bread and place the sandwich in a skillet.  Cook until browned on both sides.



Monday, June 15, 2020

Cinnamon Squares

Jenna made these for Easter breakfast. They are divine!



Cinnamon Squares
Magnolia Table Cookbook

Dough


¼ cup warm water
Two ¼ oz package of activated dry yeast
2 cups granulated sugar
1 ¼ cups milk, warmed
½ cup butter, melted and cooled plus more for the top of dough
2 eggs, lightly beaten
1 tsp kosher salt
6 cups all-purpose flour, plus additional for rolling

Filling

2 cups pecan halves or pieces
1 cup chilled butter (2 sticks), cut into pieces
2 cups packed brown sugar
2 tsp ground cinnamon
splash of vanilla(our addition)

1 large egg, beaten(for egg wash)

In a large bowl, stir together water, yeast and 1 T sugar.  Let stand until foamy, 3-4 minutes.  Add the remaining sugar, milk, butter, eggs and alt.  Stir until well blended.  Add the flour and stir until the dough comes together.  Rub softened butter on top of the dough and around the bowl.  Cover and let stand in a warm spot for 1 hour.

To make the filling:  In a food processor, combine the pecans, butter, brown sugar and cinnamon and process until the mixture is well blended and paste-like.

Position a rack in the middle of the oven and preheat to 350.  Line a baking sheet(jelly roll pan) with parchment paper.

Generously dust a work surface with flour.  Punch down the dough and place it on the work surface.  Roll it out to 16 x 24. 

Spoon 2/3 of the filling mix over the dough.  Spread it to cover the dough to the edges.  Starting on the short side, fold the sheet of dough in half, pressing the 2 short sides together to make sure they stick together and flatten it slightly.  (it should be about 14 x 16)

Spoon the remaining filling on top of the dough and spread it to cover the dough.  Starting at a short side, fold the dough in half, bringing the two short sides together to cover the filling.  Use your hands to flatten the rectangle and 'smoosh' it to 12 x 18.

Use a knife to cut the dough into 24 roughly 3 inch squares.  Arrange the squares on the prepared pan so that that are touching.  Brush the tops of the squares with beaten egg.  

Bake until lightly golden --25-30 minutes.  Serve hot.  Store in an air tight container

Saturday, June 13, 2020

Strawberry Pound Cake

I made this for Easter this year with some fresh strawberries our neighbor had picked and given us. This was DELICIOUS!



Strawberry Pound Cake
https://grandbaby-cakes.com/

Cake:

1 pint fresh strawberries
1 cup butter, softened
3 cups granulated sugar
5 large Eggs
3 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 tsp strawberry extract (optional)
1/2 tsp red food coloring (optional)

For The Glaze

2 tbsp strawberry puree reserved from cake
2 cups Powdered Sugar or more
1 tsp vanilla extract
1 tsp lemon juice 

For The Cake

1. Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.

2. Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.

3. Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.

4. In a mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy. 

5. Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

6. Turn the mixer down to its lowest speed, and slowly add flour, salt and baking soda. 

7. Add buttermilk, the cooled strawberry puree, vanilla and strawberry extracts (and red food coloring if desired) and mix until just combined.

8. Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Cool in pan on a wire rack for 10 minutes then invert cake on serving plate. 

For The Glaze
Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until thickness you prefer.
Glaze top of cooled cake and let set for 10 minutes then serve. 

Thursday, June 11, 2020

Creamy Cheese Vegetable Soup

I was looking for a soup recipe without meat. I had all the ingredients for this---I found a recipe and changed it up to make it mine. We liked this one!
Creamy Cheese Vegetable Soup

3 ribs celery, chopped fine
1 bell pepper, chopped fine
1 onion, chopped fine
5 cloves garlic, minced
4 cups chicken broth
1 (8-ounce) package cream cheese, softened
1 small can tomato paste
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons table salt
1 teaspoon ground black pepper
2 c cheddar cheese
1 cup finely grated parmesan cheese


Heat olive oil and butter in a pot over medium-high heat.  Add celery, pepper, onions, salt, and black pepper. Cook about 5 minutes, stirring occasionally.

Add garlic and tomato paste. Stir constantly until incorporated and fragrant, about 1 minute. Add broth, and bring to a boil over high heat, then reduce to medium heat. Add the cheddar and cream cheese, stirring into the soup until fully incorporated.  Take an immersion blender and blend until smooth.

Reduce to medium-low heat. Simmer to let the flavors combine, about 5 minutes, stirring occasionally. 

Serve warm, passing around extra parmesan cheese for topping.

Tuesday, June 9, 2020

Blackberry Bacon Grilled Cheese

I was looking for something different for lunches for Don while in the midst of the virus work from home orders.  I had all the ingredients and both he and Kathleen really liked this!
Blackberry Bacon Grilled Cheese
adapted from https://www.lemontreedwelling.com/

1 Tbsp. butter
2 pieces  bread
4 slices Swiss cheese or use 1/3 c shredded
2 pieces bacon cooked
1/2 jalapeno sliced  Beth used candied jalapenos
1-2 Tbsp. blackberry jam



Butter one side of each slice of bread. Place bread, butter side down, in skillet.
Top one piece of bread with cheese, bacon, and jalapeƱos.
Top the other piece of bread with blackberry jam.
Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
Grill until both sides are golden brown and cheese is melted

Sunday, June 7, 2020

Quinoa, Chia, Sesame Crackers

Kathleen made this healthy crackers and we ate them with spinach dip.  They were very good.
Quinoa, Chia, Sesame Crackers
2 cups cooked quinoa - chilled
1/2 cup walnuts, - organic
1/3 cup flax seeds, - organic
1/4 cup sesame seeds
1/4 cup chia seeds
1 tsp dried basil leaves
1/2 tsp pink salt, - adjust to your preference
4 tbsp olive oil
1 tbsp maple syrup, We used Agave
1 tsp garlic powder
1 tsp onion power


Preheat oven to 370 degrees F.
1. Mix all ingredients in a food processor until you get a smooth paste. Scoop the dough onto a piece of parchment paper large enough to cover a baking sheet.
Spread with a spoon a little and then proceed with a rolling pin until is thin enough for your liking. To avoid sticking cover the mixture with some plastic wrap before rolling.
2. Cut into 1 cm wide sticks with a pizza cutter and bake in the preheated oven for 15 minutes at 360-370 F.
3. Then turn the temperature down to 300 F for another 50 minutes.
4. Cut again to define the margins if necessary.
5. Handle after they are completely cooled down.

Video

Friday, June 5, 2020

Zaxby's Sauce

The girls found a recipe for a copycat Zaxby's sauce. They added less mayo because that isn't their favorite! It was delicious and a great dip for fries. 



Zaxby's Sauce

adapted from https://www.seededatthetable.com/copycat-zax-sauce-dipping-sauce-for-chicken-fries/#_a5y_p=1044640

1/4 cup mayo
2 tablespoons ketchup 
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt. 

Mix all ingredients together in a small bowl. Cover and place in the fridge for 2 hours before serving to allow the flavors to blend. Serve with fries, chicken fingers or as a condiment on a burger! all ingredients together in a small bowl. Cover and refrigerate for at least 2 hours before serving, to allow the flavors to blend. Serve with chicken fingers and/or french fries.

Thursday, June 4, 2020

Rhubarb Cherry Crunch

My former neighbors in Pulaski, WI had this on their Facebook feed.  I had frozen rhubarb(from them the last time we saw them) so made this.  It is SO yummy!   I wanted to put this up as soon as I could so those of you who can easily get rhubarb can make this.  We can't grow it here in TX.



Rhubarb Cherry Crunch

1 cup quick cooking oats
1 cup brown sugar
1 cup flour
1/2 cup (1 stick) butter
pinch of salt

Mix together all of the ingredients and press half of the mixture on the bottom of a 9x13-inch pan.

FILLING

4 cups diced fresh rhubarb
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon almond flavoring extract
1 can cherry pie filling mix
1/2 cup chopped nuts


Preheat oven to 350 degrees F.

Spread the diced rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the almond flavoring, then the pie filling, and spoon the mixture over the rhubarb. Sprinkle the remaining crust mixture over it, then the nuts. Bake for 45 minutes.

Serve warm with whipped cream or ice cream.

Wednesday, June 3, 2020

Cheesy Pretzel Dipping Sauce

Jenna had made this recipe for pretzels into pretzel bites.  She made this cheese sauce to dip them in.  YUMMO!
Cheesy Pretzel Dipping Sauce
The Deen Bros. Cookbook

1/2 cup milk
2 tablespoons unsalted butter
8 ounces sharp cheddar cheese
4 ounces cream cheese
1/4 cup sour cream
1 teaspoon prepared deli-style mustard
1/8 teaspoon bottled hot pepper sauce
Salt and freshly ground black pepper
Assorted pretzels


In a large saucepan, bring the milk and butter to a boil; reduce heat. Add cheddar cheese; whisk until smooth. Remove from heat. Add cream cheese, sour cream, mustard, and hot sauce; whisk until smooth. Season to taste with salt and pepper. Transfer sauce to serving dish. Serve sauce warm with pretzels. If the sauce starts to cool and firm up, heat it in the microwave on low power, stirring frequently.

Monday, June 1, 2020

Pita Bread

Kathleen made homemade hummus the other day and we didn't have any pita bread. Jenna found this recipe and decided to double it since it only made 8 pitas. I took this recipe and doubled each thing in the same bowl and it worked perfectly. However, we had pita for days since it made more than 16.... :) I ended up sharing with people at work. It is delicious and very easy. The recipe says it'll take 2 hours to double, but in a warm oven my double batch doubled within 45 minutes, cutting the total time to make down significantly!



Pita Bread (5 Ingredients!)
https://sweetsimplevegan.com/2018/05/homemade-pita-bread/

1 cup lukewarm water
1 tablespoon sugar
2 1/4 teaspoons active dry yeast (1 package)
3 (+/-) cups all purpose flour (or enough to form a soft/sticky dough)
1 tablespoon olive oil
1 3/4 teaspoon salt

Add the warm water, sugar and yeast to the bowl of a stand mixer along with 1 cup of flour. Whisk everything together until uniform and set aside for 15 minutes. The mixture will bubble and foam.

Add the olive oil and salt, along with 1 1/2 cups of flour. Mix on low speed, using the dough hook attachment, until dough is soft and no longer sticks to the side of the bowl. If it does stick, add an additional 1/4 cup of flour at a time.  Knead on low for 5 minutes; remove from the bowl and form into a bowl on a lightly floured surface. Place the bowl back into a lightly oiled bowl and cover bowl with a clean, damp kitchen towel. Allow the dough to rise in a warm area for 2 hours, or until doubled in size.

Remove the dough from the bowl and place onto a floured work surface. Form the dough into a ball and cut into 8 pieces. Form each piece of dough into a small ball, pulling dough from the sides and tucking ends underneath the bottom. Place balls on a floured surface 1 inch apart and let rest for 30 minutes. *Jenna didn't let them rest more than 10 minutes & they did rise again.

Once rested, roll the dough flat into round pitas, about 1/4 inch thick. Brush a cast-iron skillet with a tiny bit of olive oil and place it over medium-high heat. Add the pita to the skillet and cook until bread puffs up/the bottom browns. Flip and allow to cook another 2-3 minutes. Although it is ideal that the pita will begin to puff and fill with air to get the perfect pockets, that may not happen with each one! Wrap in a clean dishtowel as you continue to cook the remainder to keep them warm! It is best if served immediately, but they'll last in an airtight container at room temperature for a week. You can also freeze the remainder in a Ziploc bag.