Tender 'n' Tangy Ribs

This is another recipe from the Taste of Home's Quick Cooking Collector's Edition from 1999. I am getting close to making everything I want out of this issue! I think since it was their first issue, it was the best. I have made tons of recipes from this issue.

My mail carrier for some reason put in a notice that I moved with no forwarding address so I didn't get my last Taste of Home Magazines. This is the 3rd time in 6 months....not happy. First time was because I did not pick up my mail enough; 2nd time, I'm not sure why; the third time was the carrier said he/she knocked on my door and a neighbor said a moving van had been there and no one is home. I think the carrier got the address wrong!

Anyway...enough venting....This crockpot recipe was easy and very tasty. my son had 2 helpings of it! He didn't like the au gratin potatoes I made, so he pretty much just ate the ribs! It was nice coming home to a yummy smelling house and not having to do much else for the meal. The meat is so tender, it was falling off the bone as you can see by the picture.

Ingredients:

3/4 to 1 cup vinegar

1/2 cup ketchup

2 T sugar

2 T Worcestershire sauce

1 garlic clove, minced

1 tsp ground mustard

1 tsp paprika

1/2 to 1 tsp salt

1/8 tsp pepper

2 lbs pork spare ribs

1 T vegetable oil

Directions:

Combine the first nine ingredients in a slow cooker. Cut ribs into serving size pieces. Brown in a skillet in oil.

Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

Yield: 2-3 servings

Black-Bottomed Banana Bars

My bananas were getting over ripe, so I decided to make one of my favorite recipes that uses bananas - Taste of Home's Black-Bottomed Banana Bars. They are so yummy. This was the first recipe I ever made from Taste of Home many years ago when I was pregnant with my son! The bars are almost cake-like and moist. They never stay around long.

Black-Bottomed Banana Bars
source: Taste of Home Magazine

Ingredients:
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups mashed ripe bananas (about 3 medium)
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

Directions: In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.

Divide batter in half. Add cocoa to half; spread into a greased 13-in. x 9-in. x 2-in. baking pan. Spoon remaining batter on top and swirl with a knife.

Bake at 350° for 25 minutes or until the bars test done. Cool.

Yield: 2-1/2 to 3 dozen.

Ham 'n' Cheese Wedges

Again, another Quick Cooking recipe! This one is also from the Collector's Edition. I'm going through my stack of recipe magazines (about 2 feet tall) and trying to do the recipes that look good and then I will pass on the magazines on to my daughter.

I found this recipe really good, but would add more ham and cheese next time.

Ham 'N' Cheese Wedges

Source: Quick Cooking Magazine, Collector's Edition

2 cups biscuit/baking mix

2 eggs

2/3 cup milk

2 T. finely chopped onion

1 T. vegetable oil

1/2 teaspoon prepared mustard

1 1/4 cups shredded cheddar cheese, divided

1 cup cubed fully cooked ham

1 T butter, melted

2 T sesame seeds

In a mixing bowl, combine the first six ingredients; mix well. Stir in one cup cheese and the ham.

Spread in a greased 10 inch quiche dish or pie plate. Brush with butter; sprinkle with sesame seeds. Bake at 350 degrees or until set and lightly browned.

Sprinkle with remaining cheese. Bake 5-10 mintues longer or until cheese is melted. Let stand for 5 mintues before cutting. Serve warm.

Yield: 6-8 servings.

Peaches 'n' Cream Pizza

I found another delicious recipe! This one is out of the January/ February 2006 "Taste of Home's Quick Cooking" magazine. Yesterday, after work, I went to my friend Sue's house. My son, daughter and her family met me there. After going out on the boat, we grilled out hamburgers, steak and brats. My daughter had made potato salad. Plus, we had baked beans. I had spotted this dessert when looking through the magazine a few days ago. Since, Sue loves peaches, I decided to make it. Any fruit topping would be good to use in this recipe.

The recipe was easy to follow and didn't take long at all. I like the crust being crescent rolls; therefore, it doesn't come out too sweet. We didn't have any leftovers!

Peaches 'n' Cream Pizza
Source: Taste of Home Quick Cooking January/February 2006

1 tube (8 oz) refrigerated crescent roll dough
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp almond extract
1 can (21 oz) peach pie filling (or any pie filling)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 T cold butter
1/2 cup sliced almonds

Separate crescent dough into eight triangles. Press onto a greased 12-inch pizza pan; seal seams. Bake at 375 degrees for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.

In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds.

Bake for 20-25 minutes or until golden brown. Cool. Refrigerate leftovers.

Yield: 12-16 servings

Frozen Blueberry Muffins

I must be coming a "Susie Homemaker" since all I want to do is cook something! My son is hoping this will last! This morning before 9:00 a.m. I made homemade muffins and put together a lasagna for tomorrow night. My daughter and her family are coming today for a visit. I am so excited!

Back to the muffins....they are excellent! Another recipe from "A Taste of Home's Quick Cooking" magazine, Collectors Edition. Very easy. I had a hard time keeping Jimmy out of the batter!

Frozen Blueberry Muffins
source: Quick Cooking

4 c. all-purpose flour
4 t. baking powder
1/2 t. salt
1 c. butter or margarine, softened
2 c. sugar
4 eggs
1 c. milk
2 t. vanilla extract
2 c. frozen blueberries, unthawed (fresh may be used)

Topping:
2 T. sugar
1/2 t. ground nutmeg

In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in the dry ingredients just until moistened. Fold in blueberries. Fill greased or paper lined muffin cups 2/3 fill. Combine sugar and nutmeg; sprinkle over muffins.

Bake at 375 degrees for 20-25 minutes. Cook in pans for 10 minutes before removing to a wire rack.

Yield: 2 dozen

My grandson, Austin, enjoying the muffins!