WOWZER Baby Back Ribs

Ingredients:

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 TBS light brown sugar, tightly packed
• 3 TBS kosher salt
• 1 TBS chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp jalapeno seasoning
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp rubbed thyme
• 1/2 tsp onion powder

 Braising Liquid:

• 1 cup white wine
• 2 TBS white wine vinegar
• 2 TBS Worcestershire sauce
• 1 TBS honey
• 2 cloves garlic, chopped

Preparation:


Preheat oven to 250 degrees.


In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.


Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.


Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Chicago Style Hot Dogs - DROP THE KETCHUP

A true Chicago dog has an all beef frank, a poppy seed bun, all the ingredients listed below, and MOST IMPORTANT - NO KETCHUP!

Ingredients:

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Preparation:

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Betty's Perfect Manhattan

A Perfect Manhattan may possibly be the best alcoholic drink created, but finding someone to make "Betty's Perfect Manhattan" is hard to come by. The requirements for Betty's Perfect Manhattan is 1. Must be served on the rocks 2. Must, I'll repeat, MUST be served in an old fashioned glass or lowball glass AND 3. Must be shaken not stirred. Drink with caution, 1 perfect manhattan made right will do the trick, 2 you may be in trouble.
Serving Size 2 cocktails
Ingredients

• 4 shots Johnny Walker Red (or in this economy Canadian Club will do the trick)
• 1 shot Dry Vermouth
• 1 shot Sweet Vermouth
• ice
• cherry juice
• cherries

Preparation:
Put 4 shots blended whiskey, Johnny Walker Red , 1 shot Dry Vermouth, 1 shot Sweet Vermouth in a shaker filled with ice. Add a few teaspoons of cherry juice. Shake. Pour into 2 lowball glasses filled with ice. Top with cherry. Enjoy responsibly.

Chocolate Covered Strawberries

Be Mine

24 servings

• 16 ounces milk chocolate chips
• 2 TBS shortening
• 1 lb frsh strawberries with leaves

Preparation:
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.

Rockin Oysters Rockefeller

16 servings

• 48 fresh unopened oysters
• 1 1/2 cups beer
• 2 cloves garlic
• seasoned salt to taste
• 7 black peppercorns
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 (10oz) package frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fonitna cheese, shredded
• 8 ounce mozzarella cheese, shredded
• 1/2 cup milk
• 2 tsp salt, or to taste
• 1 tsp ground black pepper
• 2 TBS fine bread crumbs

Preparation:
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
Bake until golden and bubbly, approximately 8 to 10 minutes.
***great article on Shucking Oysters click HERE.

Oreo Ice Cream Shop Pie

Ingredients:

• 1/2 cup hot fudge dessert topping, divided


• 1 oreo pie crust ( 6 oz)


• 1 (8oz) tub cool whip topping, thawed, divided


• 1 1/4 cups of cold milk


• 1 package (4 serving size each) JELLO Oreo or chocolate flavor instant pudding

Preparation:
Remove 2 Tbs of fudge topping, set aside. Spoon remaining topping into crust, spread to evenly cover bottom of crust. Top with half of whipped topping, freeze 10 minutes.
Pour milk into large bowl. Add dry pudding mixes. beat with wire whisk 2 minutes or until well blended. Stir in remaining whipped topping. Spoon over.
Freeze 4 hours. Remove 15 minutes before serving.

Wow Creme Brulee

Ingredients:

• 1 quart heavy cream


• 1 vanilla bean, split & scraped


• 1 cup vanilla sugar


• 6 large egg yolks


• 2 quarts hot water

Preparation:

Preheat oven to 325 degrees. Place cream, vanilla bean, & pulp in a medium saucepan at medium-high heat. Bring to a boil. Remove from heat. Cover and let sit for 15 minutes. Remove vanilla bean. In medium bowl whisk 1/2 cup sugar & the egg yolks until well blended. Add cream a little at a time, stirring continually.

Pour into 6 ramekins. Put in large roasting pan. Pour water in pan to half ramekin. Bake until set but trembeling in center for 40-45 minutes.

Remove ramekins from roasting pan. Refrigerate for 2 hours up to 3 days. Remove creme brulee at least 30 minutes prior to browning sugar on top.

Using torch melt rest of sugar on top to form a crispy top. Wait 5 minutes, then serve

Caramel Filled Chocolate Cookies

Ingredients:

• 1 cup butter, softned


• 1 cup white sugar


• 1 cup brown sugar packed


• 2 eggs


• 2 tsp vanilla extract


• 2 1/4 cups all purpose flour


• 1 tsp baking soda


• 3/4 cups unsweetned cocoa powder


• 1 Tbs white sugar


• 48 carmellow squares (or your favorite caramel candy)

Preparation:

Beat butter until creamy. Gradually beat in white sugar, brown sugar. Beat in eggs & vanilla. Combine flour, baking soda, & cocoa. Gradually add to butter mixture, beating well. Cover and chill for 2 hours.

Preheat oven to 375 degrees

Combine remaining 1 Tbs sugar. Divide the dough into 4 parts. Work with one part at a time leaving the remainder in the fridge until needed. Divide into 12 pieces. Quickly press each piece of dough around the chocolate covered caramel. Roll into ball. Dip tops into the sugar mixture. Place sugar side up 2 inches apart on greased baking sheet.

Bake for 8 minutes in oven let cool 3 to 4 minutes.

Devil's Food Chocolate Pound Cake

Ingredients:

• 1 package Dunkin Hines Moist Deluxe Devils Food Cake Mix


• 1 package semi-sweet chocolate chips


• 1 package (4 serving size) chocolate instant pudding


• 4 large eggs


• 1 1/4 cups water


• 1/2 cup vegetable oil

Preparation:
Preheat oven to 350 degrees. Grease 10" bundt pan. Combine all ingredients except chocolate chips. Mix with mixer for 1 minute. Add chocolate chips, mix another minute. Bake for 50 minutes at 350 degrees. Sprinkle top of cake with powdered sugar. Serve

Beef Fajitas

Ingredients:

• 1 1/2 lbs flank steak


• 1 Tbs fresh lime juice


• 1 tsp ground cumin


• course salt & ground pepper


• 2 Tbs canola oil


• 2 medium red onions cut into 1/2 inch wedge


• 2 yellow bell peppers, ribs & seeds removed, cut into 1/2 inch strips


• 4 garlic cloves


• 8 tortillas

Preparation:
Preheat 350 degrees. Place steak in shallow dish. Rub with lime juice, cumin, 1 tsp salt, 1/4 tsp pepper. Cover, let marinate at room temperature at least 20 minutes & up to 1 hour. Heat 1 Tbs oil in large skillet over high heat. Cook steak until browned on both sides, 5-8 minutes per side for medium rare. Transfer steak to a plate, cover with foil set aside.
In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments. Try the Guacamole and Aunt Cholula's hot sauce.

Easy Pot Roast

Ingredients:

• 2 celery


• 3 carrots


• 1 pot roast


• 6 red potatos


• 1 garlic clove


• 1 can beef broth


• 1/2 can water

Preparation:
Brown meat. Add all ingredients to slow cooker. Put meat on top. Pour beef broth & water. Cook on low for 8-10 hours.

Easy Ground Beef and Rice Casserole

Super simple, quick, and taste good

Ingredients:

• 3/4 lbs ground beef or ground turkey


• 1 1/2 cups white rice


• 1 can cream of chicken


• 1 can beef broth


• 4 celeries, diced

Preparation:
Preheat oven to 350 degrees. Mix all ingredients in a casserole dish. Bake for 30-40 minutes in preheated oven.

Seared Tuna Encrusted with Sesame Seeds

So light, delicious, and easy.


Ingredients:

• 8 oz sushi grade tuna fillet


• 2 Tbs black or white sesame seeds


• Vegetable Oil

Preparation:
Wash and dry tuna fillet. Cover both sides w/ sesame seeds. Heat cast iron or heavy skillet to HOT. Coat skillet with oil enough to cover. Cook tuna 1-2 minutes per side for rare, and 2-3 minutes per side for medium rare. Enjoy!

Easy Gnocchi

Ingredients:

• Instant Mashed Potatos


• all purpose flour


• salt

Preparation:
Follow instant mashed potato directions until mashed potatos are made. Let cool. Using flour make a well shape (mound with hole in middle). Add potatoes to center with a dash of salt. Mix dough to a consistency. Roll dough into a snake shape and cut into small squares. Cook in booiling water until rises to top. Try with Easy Marinara and Easy Meatballs

Easy Marinara Sauce

Try this with Easy Meatballs and Easy Gnocchi 

Ingredients:

• 1/2 cup onion chopped


• 1 Tbs olive oil


• 15 oz can tomato sauce


• 14 1/2 oz can whole tomatoes-crushed


• 6 oz can tomato paste


• 1/2 tsp basil


• 1/2 tsp sugar


• 2 garlic cloves, minced


• 1/4 tsp oregano


• 2 Tbs parmesan cheese

Preparation:

Sautee onions in olive oil over medium heat. Stir in remaining ingredients. Simmer (with meatballs) for 20 minutes, or put in crockpot on low & serve. Make sure you try the Easy Meatballs

Easy Italian Meatballs

Ingredients:

• 1 lb ground beef (or ground turkey)


• 2 Tbs plain dry bread crumbs


• 1 egg


• 1 Tbs parmesan cheese, freshly ground


• 1/2 tsp salt


• 1/2 tsp balck pepper, freshly ground

Preparation:

Mix together meatball ingredients in a bowl. Form into 1 1/2" wide balls. Lightly spray cookie sheet with Pam. Bake at 375 degrees for 25 minutes. **add to marinara and simmer for additional 10-20 minutes. Don't forget to try the Easy Marinara.

Twice Baked Potatos

Ingredients:

• 4 large potatos


• 8 slices of bacon


• 1 cup sour cream


• 1/2 cup milk


• 4 Tbs butter


• 1/2 tsp salt


• 1/2 tsp pepper


• 1 cup shredded cheddar cheese


• 8 green onions, sliced & divided

Preparation:

Preheat oven to 350 degrees. Bake potatos in preheated oven for 1 hour. Place bacon in large deep skillet. Cook medium-high until evenly brown, drain & crumble. Allow potatos to cool for 10 minutes. Slice potatos in half lenghtwise. Scoop flesh into bowl, save skins. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, & 1/2 onion to potato flesh. Mix with hand mixer until well blended & creamy. Spoon mixture into potato skins. Top each with remaining ingredients. Bake 15 minutes.

Spinach Artichoke Dip

Ingredients:

• 2 8 oz package cream cheese


• 3/4 cup half & half


• 1 Tbs onion finely chopped


• 1 garlic clove, minced


• 1/2 cup parmesan cheese


• 1 10oz bag frozen chopped spinach thawed- well drained


• 1 13 oz can artichoke hearts


• 2/3 cup shredded monterey jack cheese

Preparation:

Combine cream cheese, half & half in a bowl until well blended. Add remaining ingredients, except cheese, stir well. Pour mixture into Crock-Pot, cover. Cook on high for 1 1/2 to 2 hours (until warm). Sprinkle with cheese. Serve with tortilla chips, crackers, or bread

Guacamole

Ingredients:

• 4 ripe Haas avocados


• 3 Tbs lemon juice (1 small lemon)


• 5 dashes tabasco


• 1/4 cup red onion, minced small


• 1 large garlic clove, minced small


• 1 tsp salt


• 1 tsp ground black pepper


• 1 medium tomato, seeded w/ juice squeezed out, diced small


• 1 fresh jalepeno, seeded & diced small


• 1 Tbs mayo

Preparation:
Cut avocados in 1/2, remove pits, and scoop out insides. Put in bowl immediately, add lemon juice, hot pepper sauce, onion, jalapeno, garlic, salt & pepper. Toss well. Using sharp knife, slice through the avocados in bowl until cubed. Add tomatoes and mayo. Mix well. Salt and pepper to taste. Serve!

Thai Sweet Chili Sauce

Ingredients:

• 3 Tbs hot ground chili paste
• 2 tsp minced garlic
• 1/2 cup of rice wine vinegar
• 2/3 cup water
• 2/3 cup sugar
• 1 tsp salt
• 4 tsp cornstarch
• 4 Tbs chopped cilantro

Preparation:
Combine everything, except cilantro, in small saucepan. Once blended, bring to boil, reduce heat & simmer about 5 minutes. Remove from heat & stir in cilantro. Serve.