Recipes Reviews and Gadgets

This was one of my husbands favorite meals growing up. His mom made it often to feed her family of six.

BAR-B-Q Spare Ribs

Brown the spare ribs slightly about 1.5-2 pounds. I bake in oven for about 15 min

Sauce:

1 can tomato soup

1 can water

2 tbsp Worcestershire sauce

2 tbsp vinegar

1 tsp salt

1 tsp paprika

1 tsp chili powder

½ tsp pepper

¼ tsp cinnamon

¼ tsp cloves

2 medium onions, cut into small wedges

Boil all together. Add spare ribs and simmer for about 1 ½ hours. I have put everything in a crock pot and cooked on low for 4-6 hours.

Serve over rice.

This recipe does not come out well doubled.

I found this awhile ago but tweaked it a bit to give it more flavor. It is really delicious right out of the oven. I sprinkle cinnamon on the apples before I add the maple, and I also sprinkle cinnamon in with the flour and oatmeal.

• 5 apples - peeled, cored and sliced
• 2/3 cup maple syrup
• 1/2 cup butter
• 1/2 cup brown sugar
• 3/4 cup all-purpose flour
• 1 pinch salt
• 3/4 cup rolled oats

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the apples in an 8×8 inch baking dish. Pour the maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.
3. Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.

I played around a bit with this until I concocted something that suited me!

1 1/2 oz of chocolate vodka

1 oz of Coffee liquer (Kahlua preferably)

1 oz of cold coffee

Combine ingredients over ice in shaker, strain into martini glass. You can add swirl chocolate syrup around inside of glass if you like!

These are similar to Snickernoodles.

Ingredients
14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Preparation
Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min.

Preheat oven to 350 degrees F. In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in.

Mix flour, baking soda, and baking powder in a bowl. Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.

Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets.

Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. (It says the cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to over bake.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.

One of my online coworkers shared this recipe. She loves it! I have not made it yet, but it sounds great. I think you can add just about anything fruit, nut or flavored chips and it would be good.

Amish Baked Oatmeal

3 cups quick oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup raisins OR chopped dates OR dried cranberries OR fresh blueberries

Bake in preheated oven for 40 minutes.
Cut into bars or scoop into bowl.

My cousin found this recipe and passed it along! She is going to make it and give me a review. Sound easy and has less calories then a cake made with the original instructions. 

The first step is choosing which flavors you want to mix. You can do a diet vanilla soda with a yellow cake mix. Or a chocolate cake mix with a diet cherry soda. The possibilities are endless and they will all taste wonderful!

Spray 9×13 pan with cooking spray and preheat oven according to directions on cake box.
Mix the cake mix and diet soda together in a bowl. Mix well and make sure there are no dry bits and bake according to directions on cake box or until toothpick comes out clean.
Let cool before serving and top with fat free whipped cream for the icing.
Cut into even size pieces and calculate points based on the fat, calories and fiber of the cake mix. The diet soda is zero points! Cupcakes is another great way to make this cake mix. Sizes will all be proportioned out that way and be less tempting to sneak in another or larger piece of cake

I made these yesterday! My husband wrapped each one individually before I could take a pic.  We made 11 of these out of this recipe. I think the key was to really press down the cookie dough before baking.

We used coffee and butter pecan ice cream!

Ingredients:
2 1/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips, optional OR plain chocolate covered candies
Chocolate Frozen Yogurt, or your favorite flavor frozen yogurt or ice cream
Chopped nuts, chocolate covered candies, jimmies, sprinkles, etc., as desired, for rolling
Sprinkles, for decorating, optional

Method:
Adjust the oven rack in the center of the oven and preheat to 350 degrees F.

Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Set aside.

Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Add the vanilla and egg to the mixer and mix on medium speed. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and chocolate chips, if desired, and combine on low speed. With a tablespoon, form the dough into balls, using about 2 spoonfuls for each. Divide the balls of dough among 3 large baking sheets and press to slightly flatten. (The cookies should be about 2 inches apart or 8 cookies per baking sheet.) Bake in batches in the oven until golden around the edges, about 13 minutes.

Remove the cookies from the oven and allow them to cool for 2 minutes on the baking sheets. Transfer cookies to wire racks and cool completely. You will need 12 cookies for the ice cream sandwiches. Extra cookies can be stored in an airtight container or enjoyed immediately.

To build the ice cream sandwiches, soften the frozen yogurt or ice cream at room temperature for 15 minutes and line a baking sheet with parchment or waxed paper and set aside. Using a small, tablespoon-sized ice cream scoop, place 3 to 4 scoops of yogurt on the bottom side of one cookie. Working quickly, top with a second cookie and press lightly to push the ice cream to the edges of the cookie.

Use a small spatula to smooth the ice cream around the edges of the sandwich. If using, place nuts or desired decorative sprinkles in a shallow container and roll the edges of the ice cream in the sprinkles, pressing lightly to coat. Place ice cream sandwiches on the prepared tray and freeze immediately, until firm, about 2 hours

An online co-worker gave me this recipe, and it was really good. I did not steam the spinach first as directed, I just chopped up my fresh spinach and sauteed in butter. I also did not add any cheese, it was great without it.

2 bag of fresh spinach or 2 packs of frozen spinach
steam spinach for about 5 minutes then remove from the water and chop into small pieces (if not already chopped)

In sauce pan add butter, one garlic glove and spinach and saute.
Add red pepper flakes,  salt and pepper (taste to make sure flavor is good for you)
Add about 1/4 cup of cream and mix well
Add about 1tsp of your favorite mustard
Sprinkle on cheese of your liking an mix well

This is very good to eat as a side dish, by itself or stuffed into pastry puffs 
 

I had this wonderful cocktail out a few weeks ago, and my husband watched the bartender make it. I now get this sweet, creamy drink at home!

Grab a martini glass and fill with ice, only to chill glass.

1 1/2 oz of raspberry vodka (I prefer Stoli, but you can save money with Smirnoff)

1 oz Godiva White Chocolate liquer

1/2 oz of Chambord

Fill Shaker with ice, pour ingredients over. Shake until blended. Empty ice from martini glass, and strain ingredients into glass. Enjoy, then repeat!

I still has some leftover ricotta cheese, and I found this recipe. It is now chilling in the fridge. I have to admit for a small pie, it was quite time consuming. It looks good!

Crust:
1 prepared 8″ graham cracker crust
6 oz. milk chocolate chips, melted
Filling:
3 tbsp. butter, room temperature
1½ cups smooth peanut butter
¼ cup plus 2 tbsp. sugar
¾ cup Sorrento® Whole Milk or Part Skim Ricotta Cheese
1 cup heavy whipping cream
1 tbsp. sugar
½ tsp. vanilla extract

Preparation

Crust:

With rubber spatula, smooth 2/3 of melted chocolate mixture over bottom of crust and up the sides about ½”. Save rest for top. Put crust in freezer while making the filling.

Filling:

With electric mixer, mix butter, peanut butter and sugar for 2 minutes at medium speed until smooth. Add ricotta and mix for 1 minute on medium. In separate bowl, whip cream with sugar and vanilla until it holds a soft peak. Gently fold cream into peanut butter mixture making sure to incorporate all of the cream. Spoon filling into prepared shell and refrigerate for 1-2 hours. With fork drizzle remaining melted chocolate chips over top and serve.