1 rack of pork ribs
all purpose seasoning (recipe follows)
BBQ sauce we like Sweet Baby Rays if using a bottled one

Place the ribs (whole) in a large plastic container and rub both sides really well with the all purpose seasonings. Cover and refrigerate overnight. Preheat the oven to 300 degrees. Place the ribs, meat side down, on some heavy duty tin foil and wrap up. Place this on a baking sheet. Bake for 3 hours. Remove and give a good coating of BBQ sauce then carefully turn the ribs over and coat the other side. Now, meat side up, and uncovered, place back in the oven and raise the temp. to 425 degrees. Cook for 15-20 minutes. If you want them to have more color, place under the broiler for a couple of minutes but watch them closely....

All Purpose Seasoning

2 T. smoked paprika
1 T. brown sugar
1 T. salt
1 T. Adobo seasoning
1 T. black pepper

Combine and store in an airtight container.

1 (8 or 6 JUMBO count) package refrigerator crescent rolls
4oz very soft cream cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder or 2 tablespoons VERY finely minced onion
1/4 black pepper
2 cups chopped cooked chicken
1&1/2 cup shredded cheddar cheese
1 can cream of chicken soup
1/2 can of milk (using soup can)

Preheat oven to 350
Prepare soup using milk and set aside.
Separate crescent rolls.
Mix cream cheese ,garlic ,onion and 1/2 cup of shredded cheese together
Spoon equal amounts of chicken mixture into each crescent; roll and seal to enclose filling.
Place in a lightly sprayed or greased 9×13 baking dish.
Pour soup mixture over rolls.
Bake at 350 uncovered for 25 mins. sprinkle last 1/2 cheese on top and bake 5-8 minutes longer

1 box butter pecan cake mix
1 can coconut pecan icing
4 eggs
1C. water
3/4 C. vegetable oil
1/2 C. chopped pecans
powdered sugar (optional)

In a large bowl, combine cake mix, eggs, water and oil by hand. Stir in the icing and chopped pecans. Spray a sheet cake pan (I use a jelly roll pan)with baking spray (Bakers Joy). Pour the mixture into the pan and bake at 350 degrees for 50-55 minutes. Remove and let cool. Sprinkle powdered sugar over the top if desired.

3/4 - cup real butter, softened (1 stick + 4 tablespoons)
1 1/2 - cups all purpose flour
3/4 - cups pecans, chopped
1 - 8 oz pkg cream cheese, softened
1 1/2 - cups powdered sugar
1 - envelope dream whip, prepared according to package directions or use 
1 - 8 oz container thawed cool whip
2 - (21 oz) cans strawberry pie filling, or
one recipe homemade pie filling (recipe below)
Preheat oven to 350*. Prepare crust by adding the butter and flour to a bowl and blend using a large fork or pasty blender.
Add chopped pecans and mix. Press mixture into the bottom of a 9 x 13 inch pan. Bake at 350* for 18-20 minutes or until light golden brown. When done remove from oven and let cool.
While the crust is cooling prepare the filling. Prepare dream whip according to package directions (adding milk & vanilla extract per package directions), whip until soft peaks form then set aside.
Mix the cream cheese and powdered sugar together using a electric mixer. Add prepared dream whip to cream cheese mixtures.
When the crust is completely cooled add the cream cheese filling on top of the crust and spread evenly. Top with strawberry pie filling and chill for at least 4 - 6 hours.

Cooks Note: I have included a recipe for homemade strawberry pie filling. Homemade is so much cheaper than buying canned filling. But if you're in a pinch for time there's nothing wrong with buying it already prepared. Dream Whip is located in the baking isle at the grocery store. Sometimes it can be found above powdered sugar and regular sugar.
Canned Pie Filling Alternative: If you don't want to go all homemade another option is to use fresh sliced strawberries and buy the strawberry glaze that you find in the produce section of the grocery store. They come in containers or a clear bag
Homemade Strawberry Pie Filling
1 - cup sugar
1 - cup water
3 - tablespoons cornstarch
3 - tablespoons strawberry gelatin
1 1/2 - cups sliced strawberries
In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens. You will know the mixture is thick enough when it coats the back of a spoon. Remove from heat, add gelatin cool slightly and add berries

1 lg. thin sliced or diced onion 
1 lg. thin sliced or diced green pepper 
sliced or shredded Monterey Jack or Pepper Jack cheese
salt and pepper to taste

boneless skinless chicken breast
In a skillet with 1 teaspoon or so of oil cook onion and green pepper till soft set aside .
in same skillet cook chicken breast with 1 more teaspoon oil on medium heat till done season with salt and pepper . Place 1 tablespoon green pepper and onion on each piece of chicken and cover this with your choice of cheese cover with lid till cheese melts. ENJOY !!!....I have made this cooking chicken in the oven ,on the stovetop and on the grill . I use boneless skinless chicken breast cutlets . Cutlets are a thinner cut of breast found in the freezer section at the grocery. They cook up faster without drying out. We love this with either choice of cheese, but keep in mind Pepper Jack does have some kick to it....

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup cold milk

Heat oven to 350ºF.
Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min.

Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. 

Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.

1½ pounds boneless chicken breast
3 medium carrots, peeled and sliced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 cup water
2 bay leaves
1 teaspoon Italian seasoning, or more to taste
2 cups cheese tortellini
chopped fresh parsley for serving, if desired
salt and pepper to taste

Add all of the ingredients to a slow cooker except for the tortellini.
Cook on low for 4-6 hours.
Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
Add in the tortellini and cook for 20 minutes or until they are cooked all the way through.
Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

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