Best Ever Barbecued Ribs (you can use pork or beef) we like pork

1 teaspoon each of salt, dried thyme and paprika
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 to 3 1/3 pounds well trimmed pork baby back ribs, cut into 4 pieces
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon each Worcestershire sauce and soy sauce

Slow cooker directions:

1. Coat slow cooker with nonstick cooking spray. Combine salt, thyme, paprika, black pepper and red pepper in small bowl; rub onto meaty side of ribs. Place ribs in slow cooker. Cover, cook on low 7 to 8 hours or on high 3 to 4 hours.

2. Combine ketchup, brown sugar. Worcestershire sauce and soy sauce; mix well.  Remove ribs from slow cooker; discard liquid. Coat ribs with sauce; return to slow cooker. Cook on High for 30 minutes.

Pork Chop Skillet Dinner

1 tablespoon olive oil or vegetable oil

4 bone in pork chops, 3/4 inch thick

1 medium onion, chopped a(about 1/2 cup)

1 cup uncooked regular long grained white rice (or you may use brown rice)

1 can (10 1/2 ounces) Campbell's condensed Chicken Broth

1 cup orange juice

3 tablespoons chopped fresh parsley

4 orange slices

1. Heat the oil in a 10 inch skillet over medium high heat.  Add the pork and cook until it's well browned on both sides.

2. Add the onion and rice to the skillet and cook and stir until the rice is browned.  Stir in the broth, orange juice and 2 tablespoons parsley and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender.

3. Top with the orange slices and sprinkle with the remaining parsley.



Skillet Franks or Sausage and Potatoes

1 package of (16 ounces) Hebrew national Quarter Pound Dinner Beef Franks or any of your favorite sausage links
3 tablespoons vegetable oil, divided
4 medium red potatoes, chopped, cooked and drained (about 3 cups)
1 large onion, chopped (about 1 cup)
1 medium green bell peppers, chopped (about 1 cup)
1 medium red bell peppers, chopped (about 1 cup)
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (optional)

Make shallow cuts in franks or sausage (no more than halfway through) about every inch.

Heat 1 tablespoon of the oil in large nonstick skillet over medium heat.  Add franks or sausage; heat 5 minutes or until browned, turning occasionally.  Remove franks from skillet; set aside.

Add the remaining 2 tablespoons oil, potatoes, onion and bell peppers to the same skillet.  Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.

Return franks or sausage to the skillet.  Cook 5 minutes or until heated through, turning franks over halfway through cooking time.  Sprinkle with parsley, if desired.

Bacon Brown Sugar Brussels Sprouts

Excellent with either frozen or fresh Brussels sprouts, this fancy fixin only takes five ingredients to prepare.

4 bacon slices
1 (14 ox) can chicken broth
1 tsp brown sugar
1 tsp salt
1 1/2 lb Brussels sprouts trimmed and halved

1. Cook bacon in a dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on a paper towel reserving drippings in dutch oven.
2. Add broth, brown sugar, and salt to drippings in dutch oven and bring to a boil.
3. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately.

Tip: if you are looking to switch things up, 4 oz chopped pancetta would be a fantastic substitute for the bacon.

Crunchy Banana Colada Bread

This recipe if from Susan Adamas of Naperville, IL who won the bake off contest in 2004.



3/4 cup sugar

1/2 cup unsalted or regular butter, softened

2 eggs

1 cup mashed very ripe bananas (2 medium)

1 container (6 oz) pina colada fat free yogart

1 1/2 cups Pillsbury Best all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 banana nut crunchy granola bars (2 pouches from 8 .9 oz box) coarsely crushed

1/4 cup flaked coconut

1. Heat oven to 350. Generously greased 9x5 inch loaf pan with shortening, or spray with cooking spray.  In large bowl, beat sugar and butter with electric mixer on medium speed until well blended.  Beat in eggs, bananas and yogurt.
2. Add flour, baking soda, and salt' beat well.  Stir in 1/2 cup of crushed granola bars. Pour batter into pan.
3. In small bowl, mix remaining 1/4 cup crushed granola bars and the coconut.  Sprinkle evenly over batter in pan; press in lightly.
4. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minute to baking to prevent excessive browning.  Cool in pan on cooling rack. 15 minutes. remove from pan to cooling rack.  Cool completely about 2 hours. Wrap tightly and store in refrigerator.

Banana Nut Bread

1 3/4 cups sifted whole wheat flour
2/3 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
2 eggs, well beaten
1/4 cup milk
1/4 cup safflower oil (or apple sauce)
1 cup mashed bananas
1/2 cup chopped walnuts or pecans
1/2 teaspoon vanilla

Sift dry ingredients together, combine eggs, milk oil and bananas.

Add dry ingredients and beat well.  Stir in nuts and vanilla. Pour into a 9x5x3 inch greased and lightly floured loaf pan.   Bake at 350 for 1 hour or until done. Makes 1 loaf.

Citrus scented Rice with Fresh Basil

Serving this dish with orange and lemon slices lets you use every bit of the orange and lemon needed for the zest.

2 cups chicken broth

2 Tbsp butter

1 Tbsp orange zest

2 Tbsp fresh orange juice

1tsp lemon zest

1 cup uncooked basmati rice

3 Tbsp chopped fresh basil

Garnishes: orange and lemon slices, orange zest, lemon zest

1. Stir together chicken broth, butter, orange zest, fresh orange juice and lemon zest in a large saucepan; bring to a boil over high heat.
2. stir in basmati rice; cover; reduce heat to low, and cook 20 minutes or until liquid is absorbed and rice is tender. Stir in basil. Garnish, if desired.

Note: If you don't have fresh basil on hand, try using 1/2 tsp dried basil and achieve the full flavor of this dish; just add it to the broth in the first step.

Roasted Carrots

Though this four indredient side dish is already simplicity at its best, you can also use bagged baby carrots for even quicker assembly.
3 lbs small carrots with tops
1 Tbls. olive oil
3/4 tsp salt
1/4 tsp freshly ground pepper

1. Preheat over to 450 degrees. Peel carrots, if desired, trim tops to 1 inch.
2. Toss carrots with oil, salt and pepper.  Place on a 15 x 10 inch jelly roll pan.
3. Bake at 450 for 20 minutes, stirring once. Reduce heat to 325 and bake, stirring occasionally, 15 more minutes or until carrots are browned and tender.

Note: if you have thick carrots, cut them lengthwise so that they cook evenly.

Spanish Chicken and Dumplings

Try a new twist on traditional chicken and dumplings with the addition of paprika and chorizo sausage.

6 cups low sodium fat free chicken broth

1/2 tsp. saffron threads

4 oz chorizo sausage or smoked sausage diagonally sliced

1/2 cup chopped onion

1 (8 oz) package baby portobello (crimini) mushrooms, quartered

1 tsp fresh thyme leaves

1/4 tsp smoked paprika

1 1/2 cups all purpose baking mix

13 cup milk

2 cups shredded rotisserie's chicken

1. Bring broth and saffron to a boil in a medium saucepan over medium heat. Remove from heat.
2. Cook sausage in a large dutch oven over medium heat.  Stirring occasionally, 6 minutes or until browned. Remove sausage, reserving drippings in skillet. Drain sausage on paper towels.
3. Saute onion and mushrooms in hot drippings 6 minutes or until onion is tender.  Add broth mixture, thyme, and paprika simmer 5 minutes.
4. Stir together baking mix and milk in a medium bowl with a fork just until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 to 5 times. Roll dough to 1/8 thickness; cut into (1 1/2 x 2 1/2 inch) strips.
5. Bring broth mixture to a rolling boil. Drop dumplings, 1 at a time, into boiling broth mixture. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in sausage and chicken; bring to a boil, and cook just until thoroughly heated.  Let stand 5 minutes or until sauce slightly thickens.

Note: we tested with Bisquick Original Pancake and Baking Mix.

Bistro Grilled Chicken Pizza

The rectangular shape, grilled crust, and fun toppings like feta, fresh basil, and chicken make this pizza taste like something you would order at a restaurant but better.

1 (13.8 ox) can refrigerated pizza crust dough

1 tsp olive oil

3/4 cup pizza sauce

4 plum tomatoes, sliced 2 cups chopped rotisserie chicken

1 (14 oz.) package tomato and basil feta cheese

1 cup (4 oz) shredded mozzarella cheese

2 tbsp. small fresh basil leaves

Preheat grill to 300 degree to 350 heat.  Unroll dough and place on a lightly greased 1xx12 inch sheet of heavy duty aluminum foil.   Starting at center, pressout dough with hands to form a 13x9 inch rectangle. Brush dough evenly with olive oil.

Invert dough onto grill cooking grate; peel off foil. Grill covered with grill lid. 2 to 3 minutes or until botton mof dough is golden brown. Turn dough over and grill covered with grill lid. 1 to 2 minutes or until bottom is set. Carefully remove crust from grill to an aluminum foil lined baking sheet.

Microwave pizza sauce in a small glass bowl at high 30 seconds or until warm, stirring once.  Spread sauce evenly over crust; top with tomatoes and chicken. Sprinkle evenly with cheeses.  Retun pizza to cooking grate (pizza should slide easily) Grill, covered with grill lid, 3 to 5 minutes or until crust is done and cheese is melted. Sprinkle with basil leaves.

Tips: you can also use a pizza stone instead of a grill.

Fettuccine with Chicken and Creamy Herb Sauce

This recipe is from Southern Living Rotisserie Chicken Cookbook. 101- Hearty  Recipes with Store bought Rotisserie Chicken.

6 oz uncooked fettuccine
1 3/4 cups milk
1 (1-oz) envelope garlic herb soup mix
1 cup shredded rotisserie chicken
1/2 cup sugar snap peas
1/4 cup (1 oz) shredded Parmesan cheese
1 Tbls chopped fresh (or dry) parsley
Freshly ground pepper

1. Cook fettuccine according to package directions.
2. Meanwhile, whisk together milk and soup mix in a 2 quart saucepan; bring to a boil, stirring constantly. Add chicken and peas; reduce heat, and simmer 3 minutes or until chicken is well heated. Toss with fettuccine; sprinkle with Parmesan, parsley and freshly ground pepper.

Tip: By using garlic herb soup mix, you are adding lots of flavor in just one step, saving you time and money.

Best Ever Chicken Noodle Soup

1 pound of (package of chicken breast with skin)

1 pound baby carrots  

2 onions, chopped

2 cubes beef bouillon, crumbled

1 packet chicken noodle soup mix

2 (14.5 ounce) cans low-sodium chicken broth

1 pinch dried thyme

 1 pinch poultry seasoning

 1 pinch dried basil  

5 black peppercorns

2 bay leaves  

1 pinch dried parsley

1 (8 ounce) package farfalle (bow tie) pasta

Directions

1. Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
2. Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
3. Remove the skin from the chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
4. Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Cherry Cream Crunch

Another wonderful recipe from my Pillsbury Best of the Bake-Off Cookbook. From Joyce Herr

Becca,  this one is for you my friend. xox

Base and Topping:

1 cup Pillsbury best all purpose flour

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

dash of salt

1/2 cup butter or margarine, softened

1 teaspoon vanilla

1 cup coconut

1/2 cup quick cooking oats

1/2 cup chopped walnuts

Filling:

1 can (14 oz) sweetened condensed milk (not evaporated)

1 tablespoon grated lemon peel

1/4 cup lemon juice

dash of salt

2 eggs, slightly beaten

1 can (21 oz) cherry or blueberry pie filling

1. Heat oven to 375 degrees.  In large bowl, beat flour, brown sugar, cinnamon, dash of salt, the butter and vanilla with electric mixer on low speed until crumbly.  Stir in coconut, oats and walnuts. Press 2 1/2 cups of the crumb mixture into bottom of ungreased 12 x 8 inch (2 quart) glass baking dish or 13 x 9 inch pan; reserve remaining crumb mixture for topping.
2. Bake base for 12 minutes or until light golden brown.  Meanwhile, in medium bowl, mix all filling ingredients except pie filling.
3. Spread filling evenly over partially baked base. Carefully spoon pie filling evenly over condensed milk mixture. Sprinkle with reserved crumb mixture over top.
4. Bake 15 to 18 minutes longer or until top is golden brown.  Cool 30 minutes.  Refrigerate at least 2 hours before serving or over night.  Cut into squares. Store covered in refrigerator.

Southwest Sausage Tortellini Chowder

Here is another wonderful recipe that is good for those long winter nights. This is from Loanne Chiu from Fort Worth Texas.

3 cans (10 1/2 oz each) condensed chicken broth

1 1/2 cups mild chunky style salsa or picante

1/2 teaspoon grated orange peel

2 packages (9 oz each) refrigerated sausage filled tortellini

2 cups frozen cut broccoli (from 1 lb bag)

1 cup frozen whole kernel corn (from 1 lb bag)

1/2 cup coarsely chopped red bell pepper

1 can (5 oz) evaporated milk

Dash of salt

1/4 cup chopped fresh cilantro

1. In Dutch oven or 4 quart sauce pan, heat broth, salsa and orange peel to boiling.  Reduce heat to low; simmer 3 minutes.
2. Stir in tortellini and vegetables; cook over medium heat 6 to 8 minutes or until tortellini and vegetables are tender.
3. Stir in milk and salt; cook 1 to 3 minutes or just until hot, stirring occasionally. DO NOT BOIL.
4. Top each servings of chowder with cilantro. Serve immediately.

Chicken Curry Stir Fry

Here is another wonderful recipe from the Pillsbury cookbook. This is by P.S. Kenney in Denver, CO. who entered the contest in 1994 and won $10,000.

2 cups uncooked regular long grain white rice

4 cups water

1/4 cup olive oil or vegetable oil

1 medium onion, chopped (1/2 cup)

4 boneless skinless chicken breasts, cut into 1 inch cubes

2 tablespoons water

2 teaspoons curry powder

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup peanuts, if desired

1/3 cup chutney

2 tablespoon coconut

2 tablespoons dried currants

2 cups frozen mixed vegetables

1 to 2 red bell peppers, cut into strips

1. Cook rice in water as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.  Cook and stir onion in oil until hot.  Cook and stir onion for 2 minutes.  Add chicken, 2 tablespoons water, the curry powder, salt and pepper; cook and stir 6 to 8 minutes or until chicken is no longer pink in center.
3. Add peanuts, chutney, coconut, currants and frozen mixed vegetables; cook and stir 7 to 8 miutes or until vegetables are crisp tender.
4. To serve, spoon rice onto serving platter.  Top wiht chicken mixture. Garnish with bell pepper strips.