HC Recipes to Remember

I made this recipe yesterday they were very tender and delicious.


EASY AND TENDER BABY BACK RIBS
1 rack of baby back ribs
1 bottle of "Sweet Baby Ray's BBQ Sauce"
This is the best way I have found to make baby back ribs that are probably the best tasting ribs I have ever tasted, and the method is so simple that anyone can do it.
First, buy a rack of ribs, and cut it into about 3 chunks, so that it will fit into a pot. Fill the pot with water and bring it to a boil.
Place the ribs sections into the pot and boil it for 45 minutes.
After the ribs boil for 45 minutes, take them out and place them in a large rectangular casserole baking dish and smother them with BBQ sauce (I like "Sweet Baby Ray's" brand, but you can use whatever kind you like best).
Cover them with tinfoil and refrigerate for several hours. Remove from refrigerator and cook them in the oven on 250°F for 3 hours, then remove the tinfoil from the top, and broil them for 5-10 minutes for a crispy top.
If you don't want to broil them, put them on a hot grill for several minutes and grill until top is crispy.
The only thing about this recipe is that it takes planning. I usually boil them on Saturday night, put BBQ sauce on them, cover and refrigerate, then take them out on Sunday morning and put them in the oven.
This way, I have a nice meal for Sunday afternoon.

Stuffed Zucchini

1 ½ lb. uncooked lean ground beef
1 lg. onion, chopped
1 lg. green pepper, chopped
1 jalapeno, minced
1 ¼ c. soft bread crumbs
1 egg, beaten
1 T. dried parsley flakes
1 tsp. dried basil
1 tsp. Italian seasoning
1 tsp. salt
1/8 tsp. pepper
1 cans (8 oz each) tomato sauce - divided
2 med. tomatoes, coarsely chopped
4-5 med. zucchini
2 c. shredded Mozzarella cheese

In a large bowl, combine the first 11 ingredients and 1 can tomato sauce. Mix well, stir in tomatoes. Halve zucchini lengthwise, scoop out seeds. Fill with meat mixture. Place in baking dishes. Spoon remaining tomato sauce over each. Bake, uncovered @ 375̊ for 45 minutes or until the zucchini is tender. Sprinkle with cheese during last few minutes of baking. Yield: 8-10 servings.

*My changes: I had one large zucchini; so, I just used that and ended up baking it for about 1 to 1 ¼ hours. I tested the meat mixture with a meat thermometer to make sure it was done (160̊).

Enjoy! Jo Lynn

Veggie-Pasta Salad


Dressing:
1/3 c. olive oil
1/4 c. balsamic vinegar
Juice of ½ lemon
3 Tbsp. Dijon mustard
1 tsp. sweet basil
2 cloves garlic, minced


1 (16 oz.) package bow tie pasta*
1 large onion, coarsely chopped
1 sweet red or yellow bell pepper, seeded and chopped
8 oz. fresh mushrooms, brushed clean and halved
1 c. sliced carrots
1 zucchini, sliced
2 c. grape or cherry tomatoes, halved

Whisk all of the dressing ingredients together and store in an airtight container in the refrigerator. This dressing also works nicely on lettuce salads. While the dressing flavors blend, prepare the pasta according to package instructions.

Preheat the oven to 425°. Spray a large baking sheet with olive oil cooking spray. Spread all the vegetables except the tomatoes evenly on the baking sheet. Spray the vegetables with olive oil cooking spray. Roast in the oven for about 15-20 minutes, turning once midway through the oven time. Then toss with the pasta and tomatoes. Pour the dressing evenly over top and toss gently. Serve warm or cold. Makes about 8-10 servings.
* I used fusilli sprigs instead of bow-tie pasta.
I think this would be good the next day with grilled chicken added to the leftovers.
Enjoy

Ruby Slipper Cake

1 box yellow cake mix with pudding included in mix
1 cup sour cream
¼ cup water
2 eggs
1 package (3 oz.) Jell-O brand raspberry gelatin

Combine cake mix, sour cream, water and eggs in large bowl. Blend at medium speed then beat for 2 minutes, until creamy. Spoon 1/3 of batter into well-greased and floured Bundt pan. Sprinkle with ½ the gelatin. Repeat layers. Spread remaining batter over gelatin to cover. (Avoid getting gelatin on sides of pan, as it will stick).

Bake at 350º until cake springs back when touched….about 45-50 minutes. Cool in pan 5 minutes. Remove and cool on rack. Sprinkle with confectioner’s sugar.

Bits o’Brickle Blonde Brownies

½ c softened butter
1 c white sugar
½ c brown sugar
2 eggs
1 t vanilla
1 ½ c flour
1 t baking powder
½ t salt
1 c brickle bits

Cream together butter and sugars. Add eggs and vanilla, mix well. Add flour, salt and baking powder and mix to blend. Stir in brickle bits.

Turn into a greased 9x13 pan. Bake at 350º for about 30 minutes.

Bumping so it doesn't get lost in the shuffle. :)

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Snappy Pumpkin Dessert


40 Ginger Snaps, crushed
1/2c melted butter or margarine


1 (8 oz) cream cheese
1/2c powdered sugar
2 T milk


3 c cold milk
2 packages instant vanilla pudding
1 (15 oz) solid pack pumpkin
2 1/2t pumpkin pie spice
2c whipped topping

Combine Ginger Snaps and butter, press into 9x13 baking dish. Bake at 325 for 10 minutes and cool.

Beat cream cheese, and powdered sugar and milk till fluffy. Spread over cooled crust. Chill while making the next layer.

Beat milk and pudding mix for 1 minute. Add pumpkin and spice and mix and beat till well blended. Fold in the whipped topping. Spread over cream cheese layer and refrigerate for at least 3 hours before serving. Cut into squares. Can be garnished with additional whipped topping.

CORRECTION FOR ABOVE RECIPE (SNAPPY PUMPKIN DESSERT)

In the last step of the recipe, I should have typed to whisk, NOT BEAT, the pumpkin and spice into the pudding.

Using a mixer to beat the pumpkin and pudding together will cause too thin a consistency that won't hold to gether well when cut into squares.

Sorry for the mistake.

I haven't tried this, but sounds like it would be worth it.

Subject: REC REV: Lowfat Pumpkin Pie from TOH
Posted by: gratefulservant_AZ Replies: 2 Posted on: 11/17/2007 8:16:48 PM
#T908391
got in e-mail this morning. WW leader had said Thursday that 1/8 of 9 inch pie is 9 points a slice. This is 5, so I thought it sounded good and I would test to see if it would be ok to make Tuesday when I make the dinner here (will be in Indy on Thursday). It is better than the recipe I used before and much easier. Nobody would ever guess it is lowfat. Yummo! I'm scrapping my Libbys recipe!

Lowfat Pumpkin Pie (was in an e-mail from Taste of Home--I tweaked it a tiny bit by using pumpkin pie spice rather than all those other ones)

15-16 oz can pumpkin (not the pumpkin pie mix; it is pure pumpkin)
14 oz can fat free sweetened condensed milk
1/2 c. egg substitute (you could use two eggs, but it would be slightly higher in fat)--I found a pack of Eggbeaters that had 3 containers each with 1/2 c. in them and that is how many pies I am making so I just opened one and poured it in)
1/2 t. salt
1 1/2 t. pumpkin pie spice (or 1/2 t. ground cinnamon, 1/2 t. ground nutmeg, 1/2 t. ground ginger)
1 frozen pie crust (9 inch diameter)

Poke holes in pie crust. Preheat oven to 425. Combine pumpkin, milk, egg substitute, salt, and pumpkin pie spice and beat on low speed until blended well. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 and bake for an additional 25-30 minutes or until knife inserted in center comes out clean.

I have the nutrition information and diabetic exchanges for this recipe if anybody wants it.

Make Ahead Turkey Gravy

Time: About 3 hr (mostly unattended)

4 turkey wings or turkey legs (about 3 lb)
Butter or margarine
Seasoned salt
1 medium onion, peeled and quartered
1 rib celery
Salt and pepper
¾ cup Wondra flour
1 cup water
8 cups chicken stock (divided)
2 Tablespoons butter or margarine


1. Heat the oven to 350°F. And have ready a roasting pan.

2. Arrange wings in a single layer in pan; brush with butter, and then sprinkle lightly with seasoned salt, salt and pepper... Roast 1 ½-2 hours until wings or legs are browned.

3. Put wings, celery and onions in a 5- to 6-qt pot. Add 1 cup water to roasting pan and stir over medium heat to scrape up any brown bits on bottom. Add to pot along with 6 cups chicken stock. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.

4. Remove wings/legs to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth, pressing vegetables to extract all liquids, and if necessary add water to make 6 cups.
Let broth stand overnight, refrigerated. The next day scrape off accumulated fat.

5. Return stock to a pan and heat. Whisk together the reserved 2 cups chicken stock and Wondra flour. Whisk into hot liquid and bring to a boil simmer 2-3 minutes. Stir in 2 Tablespoons butter

6. Season to taste with salt and pepper. Pour into containers, cool and freeze. Thaw 1-2 days in refrigerator and reheat over low heat in saucepan. Or refrigerate and use within 2 days.

I know so many of you love steel cut oats - bringing this recipe over here from Recipes:

RE: How to cook steel cut oatmeal
Posted by: chefly Posted on: 11/29/2007 8:27:20 PM
#R9792129
I've also made this and wrote "great" on the recipe. It does use steel cut oats. Always grease the crockpot or use a liner bag when cooking cereal in the crockpot.
chefly

ubject: Recipe: Fruited Irish Oatmeal (Crockpot)
Posted by: moonchild_oh_34f Replies: 5 Posted on: 1/28/2004 6:21:25 PM
#T294676
Fruited Irish Oatmeal

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups water
2 cups steel-cut Irish oats
1 cup apple juice
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup snipped dried apricots
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
Brown sugar or maple syrup
Chopped walnuts or pecans -- toasted
Milk

In a 3-1/2- or 4-quart slow cooker combine water, oats, apple juice, cranberries, raisins, apricots, the 1/4 cup maple syrup, the cinnamon, and salt. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Serve oatmeal with brown sugar or additional maple syrup, chopped nuts, and milk.

Source: "Better Homes and Gardens All-Time Favorites Slow-Cooker"

NOTES : To reheat leftover oatmeal, place a single serving of the oatmeal in a microwave-safe bowl. Microwave, covered, on 100-percent power (high) for 1 minute; stir. Cook, covered, for 15 to 30 seconds more or until heated through.

Sounds too good to pass up:

RE: Let's play a FOOD / RECIPE GAME
Posted by: KC10 Posted on: 10/29/2007 12:25:41 PM
#R9683866
Subject: Dorothy R~~ What A Great~~ Sappy~` Little ~` Appetizer~~ That Just "Pops" With Flavor~` R & R~` Cauliflower Poppers~~ Just~~

Popped right into the oven and right into my mouth~~ No problem mon~
Made a batch of these last night and let me tell you the race was on~~ Talk about vulture's. We ate these things like starving maniacs. Thank you so much Dorothy for this great heart friendly appetizer~~ Janie~~

Cauliflower Poppers( ww points value0)

Ingredients:
1 small head of cauliflower
1/2 tso ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt( did not use)
1/2 tsp black pepper
1 spray of cooking spray

I added some crushed red pepper and some celery seed as well.

Oven set at 400. Cut the cauliflower into grape size pieces( About 4-cups)
Place the cauliflower in a medium bowl and add all ingredients, except the spray. Toss well.
Coat the baking sheet with cooking spray and spread the cauliflower onto the sheet and bake for about 10 minutes. Yields about a 1/2 cup per serving~`( Not true, this whole thing would have fed just me)
Carol suggested putting everything into a plastic bag and shaking to coat well. I elected to put all of the cauliflower pieces into a bowl, I just sprinkled everything with the spices tasting as I went along. Then I sprayed the now well coated cauliflower with some cooking spray.
Placed all into a large plastic bag and marinated it for quite some time.
I also lined the cookie sheet with tin foil. Baking time is right on` depending on how small you cut your cauliflower pieces into. I cut mine a little larger as it really cooks down.I also shook the pan a few time during baking. It made the cauliflower nice and brown all the way around.
This is a very playful recipe and I can see where it could become a mix and match recipe. Next time I will add some lemon zest and will also consider adding some whole kalamata

BLUEBERRY PUDDING CAKE

2 Cups fresh or frozen blueberries (or a combination of blue and blackberries)

1 tsp. ground cinnamon

1 tsp. lemon juice

1 Cup flour

3/4 Cup sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

1/2 tsp. vanilla

3 TBS. butter or margaine, melted

TOPPING

3/4 cup sugar

1 TBS. cornstarch

1 Cup boiling water

 

Toss the berries with cinnamon and lemon juice; place in a greased 8 in. square baking dish.  In a bowl, combine flour, sugar, salt and baking powder; stir in milk, butter and vanilla.  Spoon over berries.  Combine sugar and cornstarch; sprinkle over batter.  Slowly pour boiling water over all.  Bake at 350º for about 50 min. or until the cake tests done.   Wonderful served warm with Whipped cream.