开云体育

Chicken Crescent Pot Pie Ingredients 1/2 cup mayonnaise 2 tbsp all purpose flour 1 tsp chicken bouillon granules 1/8 tsp black pepper 3/4 cup milk 10oz bag frozen mixed vegetables (thawed) 1.5 cups chopped chicken (or turkey) 1 4oz tube crescent rolls salt and pepper to taste (optional) Instructions Preheat oven to 375 degrees. In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Season with garlic powder - and salt and pepper if desired. Transfer to a greased 8-in. square baking pan. Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Marry Me Chicken Ingredients 3 large chicken breasts sliced in half lengthwise into cutlets Salt and pepper to taste Flour to dredge 2-3 tablespoons of olive oil 2-3 tablespoons of butter 4-5 cloves of garlic minced 1-1/4 cups chicken broth 1-1/4 cups heavy cream 3/4 cup shredded Parmesan 1 tsp crushed red pepper 1 /2 tsp Kinders buttery steakhouse seasoning optional 1 tsp garlic powder 1/2 tsp thyme 1/2 cup sun dried tomatoes chopped Fresh basil minced Instructions Season the chicken cutlets with salt and pepper. Dredge in the flour and set to the side. Allow the chicken to sit for 5-10 minutes to give the flour time to adhere to the chicken. Add the olive oil and butter to a large skillet. You will need equal amounts of both, about 2 to 3 tablespoons of each, depending on the size of your skillet. You will want the oil/butter mixture to cover the bottom. Working in batches, brown the chicken in the hot oil on each side. Drain on a paper towel. Season with salt and pepper immediately and set aside. This next part is personal preference. You can discard the oil, wipe the pan, and sauté the garlic in more butter and oil OR you can sauté the minced garlic in the oil used to sear the chicken. By the time I brown all the chicken, the bits in my oil are pretty black and the oil has a black tinge to it too. I don’t like to use the oil after it has blackened, this is personal preference. Sauté the garlic for 30 seconds to 1 minute on medium heat, until fragrant. Stir in the chicken broth and heavy cream, and scrape up any brown bits in the pan. Mix in the Parmesan cheese. Continue to simmer on medium to medium low heat for 3-5 minutes, stirring often. Whisk in the spices. Season to taste with salt and pepper. Mix in the sun dried tomatoes. Place the chicken cutlets in the pan with the creamy sauce and continue to simmer on low heat until the sauce thickens, turning the chicken cutlets halfway through. Garnish with minced fresh basil. I love to serve this over noodles or rice! Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Cheesy Crockpot Buffalo Ranch Dip Ingredients 4 cups shredded chicken 3/4 cup Frank's red hot sauce or your favorite buffalo sauce or buffalo sauce 1 cup ranch dressing 8 ounces cream cheese room temperature 2 cups shredded cheddar cheese divided Instructions Combine all ingredients except for 1 cup of the cheddar cheese. Place in the crockpot. Cook on low for 3-4 hours, stirring every 30 minutes or on high for 1-2 hours, stirring every 30 minutes. Sprinkle the remaining cup of cheddar cheese over the dip once it's done cooking, cover, and allow the cheese to melt - about 5 minutes. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Chicken Patty Parmesan Ingredients For the chicken patties: 2 pounds ground chicken salt & pepper to taste 3/4 cup Italian seasoned breadcrumbs 1/3 cup milk 1 egg 1 cup finely grated Parmigiano-Reggiano cheese 3 large garlic cloves minced 1/2 cup fresh parsley leaves chopped pinch of red pepper flakes olive oil to drizzle For the sauce: you can also use your favorite store-bought 2 tablespoons extra virgin olive oil 2 tablespoons butter 1 small yellow or white onion minced 3 large cloves garlic minced 1/2 cup chicken broth 6 oz can tomato paste 1 28 oz can of Italian crushed tomatoes 1 teaspoon red pepper flakes 1 teaspoon dried oregano To serve: 2 cups shredded mozzarella cheese 3/4 cup fresh parmesan cheese chopped parsley for garnish Instructions Preheat your oven to 500 degrees. Like 2 baking sheets with parchment paper. Place the chicken in a large bowl. Make a well in the center of the meat & fill with the breadcrumbs. Moisten them with the milk and add the remaining ingredients, except for the olive oil. Form into 8 large but thin patties & place on the baking sheets. Drizzle each patty with a little olive oil. Place them in the oven & cook for 15 minutes. Meanwhile, make your sauce... (if making homemade). Combine the butter & olive oil in a deep skillet or sauce pan. Add the onions & season with salt and pepper. Cook the onions until they are soft and translucent. Add the minced garlic and cook, while stirring, for another minute. Add the tomato paste & chicken broth and bring to a light boil. Add the tomatoes to the sauce and season with red pepper flakes and oregano. Reduce heat and simmer to thicken a bit. To serve: Top the chicken patties with marinara sauce. Sprinkle the patties evenly with the mozzarella & parmesan cheese. Put back into the oven to melt the cheese. Garnish with fresh parsley, if desired. Source: Mrs Happy Homemaker ~~~~~ Rhonda in MO

Mexican Street Corn Chicken 开云体育s: 4 Prep Time: 20minutes mins Cook Time: 30minutes mins Total Time: 50minutes mins Description Spice up your weeknight dinner with this easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family. Ingredients 4 Ears Corn on the Cob, (or about 2 ? cups frozen, but never canned) 1 Egg, large, beaten ? Cup Flour Kosher Salt Black Pepper 2 Chicken Breasts, large, boneless, skinless, chopped in 1" pieces 3 Tablespoons Extra Virgin Olive Oil, divided 2 Tablespoons Chili Powder 2 teaspoons Smoked Paprika ? Yellow Onion, minced 2 Cloves Garlic, chopped 5 Tablespoons Salted Butter 15 ounces Mexican Crema 1 Lime, juiced ? Cup Cotija Cheese, crumbled ? Cup Cilantro, fresh, chopped 2 Stalks Green Onions, chopped Instructions Cut the corn off 3 of the cobs and scrape any additional milk and pieces of corn off the cob into a bowl. The extra milk will make it more creamy. Set aside. 4 Ears Corn on the Cob The last cob, grill until charring begins and set aside. Place the egg in a shallow dish, whisk and set aside. 1 Egg Place the flour in a separate shallow bowl and season with 1 teaspoon of each seasoning, and salt and pepper. ? Cup Flour,Kosher Salt,Black Pepper Season the chicken with salt and pepper on both sides. Kosher Salt,2 Chicken Breasts,Black Pepper Dredge both sides of the chicken in the egg, and then the flour. Place the chicken on a plate. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the chicken and begin to brown then turn down to medium and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan to a separate plate. 3 Tablespoons Extra Virgin Olive Oil Add 1 tablespoon of butter into the skillet. Add the onion, stirring into the butter. Cook until soft, 5 minutes. ? Yellow Onion,5 Tablespoons Salted Butter Add about a tablespoon of olive oil to the pan along with the corn from the bowl, garlic, chili powder, smoked paprika, and season with salt and pepper. Cook until the corn is soft, about 5 minutes. 3 Tablespoons Extra Virgin Olive Oil,2 Tablespoons Chili Powder,2 Cloves Garlic,2 teaspoons Smoked Paprika Reduce the heat to medium low. Mix in all but 1/3 cup of the crema. Season with salt. Slide the chicken into the sauce and cook until warmed through, 5 minutes. 15 ounces Mexican Crema Remove the skillet from the heat. 1 Lime Cut the grilled corn off the cob and arrange on the dish and finally mix the remaining 1/3 crema with the lime juice or just drizzle both over the dish. Sprinkle on the crumbled cotija cheese, green onions and cilantro! ? Cup Cotija Cheese,? Cup Cilantro,2 Stalks Green Onions Equipment Cast Iron Skillet Wusthof Knives Measuring Cups and Spoons Cutting Board Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

Beef Barley Soup 开云体育s: 8 Prep Time: 30minutes mins Cook Time: 4hours hrs Total Time: 4hours hrs 30minutes mins Ingredients 4 Pounds Chuck Roast Salt and Pepper, as needed 3 Tablespoons Olive Oil 1 Red Onion, minced 4 Ounces Baby Bella Mushrooms, chopped 1/4 Cup Red Wine Vinegar Water, as needed 1 1/2 Cups Wild Rice 1 Cup Pearl Barley 1 Packet Au Jus 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 2 teaspoons Oregano, or Italian seasoning 1 Tablespoon Balsamic Vinegar 1 teaspoon Worcestershire 16 Cups Beef Broth Spinach, for serving Parmesan Instructions Set the roast out for 20 minutes before you begin. Preheat the oven to 325 degrees. Season all sides of the beef with salt and pepper. 4 Pounds Chuck Roast,Salt and Pepper In a large pot, heated over medium high heat, add the oil. Once shimmering, add the beef. Brown each side of the roast for a few minutes or until golden. Remove to a plate and add any accumulated juices. 3 Tablespoons Olive Oil Turn the heat down to medium and add another drizzle of oil. Add the onions and a pinch of salt and pepper and cook for 3-5 minutes. 1 Red Onion,Salt and Pepper Halfway through cooking, add the mushrooms, stirring occasionally until softened. At this point, add the vinegar and a little water to deglaze the bottom of the pan with a wooden spoon. Turn off the heat. 4 Ounces Baby Bella Mushrooms,1/4 Cup Red Wine Vinegar,Water Sprinkle 1/3 of the wild rice and barley, sprinkle with a quarter of the seasonings, including the au jus. Repeat again, and season again. Add the final third of the grains and seasoning, with some remaining to go over the beef. 1 1/2 Cups Wild Rice,1 Cup Pearl Barley,1 Packet Au Jus,1 teaspoon Onion Powder,1 teaspoon Garlic Powder,2 teaspoons Oregano Place the roast on top of all the grains and sprinkle the final of the seasonings over. Add 8 cups of beef broth, balsamic vinegar and Worcestershire and place the lid on the pot and slide into the preheated oven. 1 Tablespoon Balsamic Vinegar,1 teaspoon Worcestershire,16 Cups Beef Broth Cook for 4-6 hours, checking every 2 hours and adding broth or water as needed so that it's not dry. Remove the pot from the oven and shred the meat. Add it back into the pot and then add the remaining broth, or until desired thickness. 16 Cups Beef Broth,Water Water can be added as well if you run out of broth. Heat over the stove until the broth is warmed. Place a little spinach in a bowl and pour the soup over the top with a good shaving of parmesan cheese. Spinach,Parmesan Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

The Best Lemon Dill Cucumber Sandwiches 开云体育s: 15 -20 Prep Time: 10minutes mins Total Time: 10minutes mins Description Impress your friends and family with these delicious and easy-to-make lemon dill cucumber sandwiches. These are the best cucumber tea sandwiches I've ever had! Try this awesome sandwich recipe at your next party with eureka!? Organic Bread! Ingredients 6 oz Neufchatel Cream Cheese, softened to room temperature 2 Tablespoons Greek Yogurt 1/2 Lemon, juiced and zested 1/2 teaspoon White Vinegar 1/2 teaspoon Granulated Sugar 1-2 Tablespoons Fresh Dill Salt and Pepper, to taste 1 Cucumber, peeled and sliced 1 Loaf eureka! Saaa-Wheat Organic Bread, crusts removed if desired Instructions In a bowl, add the cream cheese, yogurt, lemon zest, vinegar, sugar, lemon juice, and dill. 6 oz Neufchatel Cream Cheese,2 Tablespoons Greek Yogurt,1/2 Lemon,1-2 Tablespoons Fresh Dill,1/2 teaspoon White Vinegar,1/2 teaspoon Granulated Sugar Mix with a wooden spoon until smooth and season to taste. Salt and Pepper Cut the bread in half or into quarters depending on size you want. 1 Loaf eureka! Saaa-Wheat Organic Bread Spread the mixture on each half of the bread and add 2-3 cucumber slices on top of one piece. 1 Cucumber Put the top slice of bread on and repeat with remaining mixture. Equipment Measuring Cups and Spoons Wusthof Knives Microplane/Zester Wooden Spoon Swivel Peeler Cutting Board Notes this recipe could be made up to 10 hours ahead of timeOh, Sweet Basil Source: ~~~~~ Rhonda in MO

Strawberry Cucumber Salad 开云体育s: 6 Prep Time: 10minutes mins Total Time: 10minutes mins Description Bright, juicy strawberries meet crisp cucumber slices in this refreshing summer salad, tossed with fresh mint and a tangy-sweet honey balsamic dressing for a vibrant, mouthwatering bite this strawberry cucumber salad is as beautiful as it is delicious. Ingredients 2 Tablespoons Balsamic Vinegar 2 Tablespoons Honey 1 Pint Strawberries, sliced in chunks 1 English Cucumber, sliced in chunks 1 Tablespoon Mint, fresh, julienned Instructions Mix the balsamic vinegar and honey in a small bowl. 2 Tablespoons Balsamic Vinegar,2 Tablespoons Honey Add the strawberries and cucumbers to a large serving bowl. 1 Pint Strawberries,1 English Cucumber Add the mint and pour the dressing over the top. Toss the combine. 1 Tablespoon Mint See note. Equipment Wusthof Knives Measuring Spoons Cutting Board Notes This salad is delicious served right away, or after sitting in the fridge to mellow out the flavor. Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

Homemade Box Brownies 开云体育s: 9 Prep Time: 9minutes mins Cook Time: 21minutes mins Total Time: 30minutes mins Description Everybody loves brownies! Am I right?! These homemade box brownies are fudgy and chewy with that crackling on top that just screams brownie. I've been working on this recipe for a while and I've finally nailed it! Ingredients 1/2 Cup Butter, melted 2 Tablespoons Vegetable Oil 1/2 Cup Sugar 1/2 Cup Brown Sugar 2/3 Cup Unsweetened Cocoa Powder 2 Eggs, large, room temperature 1 teaspoon Vanilla Extract 1 teaspoon Espresso Powder, or instant coffee 1/2 teaspoon Salt 1/2 Cup All-Purpose Flour 1 Cup Semi-Sweet Chocolate Chips, plus more for topping Instructions Preheat oven to 350. Line a 9x9 pan with foil and coat with cooking spray. Combine melted butter, oil, sugars, and cocoa powder in a large bowl. Stir until smooth and shiny. 1/2 Cup Butter,2 Tablespoons Vegetable Oil,1/2 Cup Sugar,1/2 Cup Brown Sugar,2/3 Cup Unsweetened Cocoa Powder Whisk the eggs in a small bowl. Mix in the eggs, vanilla, espresso powder, and salt. 2 Eggs,1 teaspoon Vanilla Extract,1 teaspoon Espresso Powder,1/2 teaspoon Salt Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips. 1/2 Cup All-Purpose Flour,1 Cup Semi-Sweet Chocolate Chips Spread the batter into the prepared pan. Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge. Let cool before cutting. Source: Oh, Sweet Basil ~~~~~ Rhonda in MO

Best Pumpkin Bread Recipe Truly the favorite pumpkin bread recipe ever! Prep Time15minutes mins Cook Time1hour hr Total Time1hour hr 15minutes mins Course: Bread Cuisine: American Keyword: bread, pumpkin 开云体育s: 16 servings (8 slices per loaf) Author: Lori Lange Ingredients 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon salt ? teaspoon baking powder 3 cups granulated white sugar 4 large eggs 1 cup vegetable or canola oil (can sub 1/2 unsweetened applesauce) 2 cups pure, unsweetened pumpkin puree ? cup water Instructions Preheat oven to 350℉. Grease and flour two 9x5-inch loaf pans. You can use 8x5 pans too, but they'll rise quite high while baking. In a medium bowl, whisk together the flour, baking soda, spices, baking powder and salt. In large bowl, whisk together the sugar, eggs and oil. Stir the dry ingredients into the wet mixture. Add the pumpkin and water and stir until combined. Divide the batter between the prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. It could take an extra 15 minutes, depending on the type of pan you're using. Notes *If you reduce the sugar to 2 cups and sub 1/2 of the oil for unsweetened applesauce, here is how the nutritional information changes per slice: 274 calories, 46 carb, 4 protein, 8 fat, 1 fiber. *Since this recipe yields two loaves, make several batches and deliver them to your neighbors as a fall holiday treat! *You may also use 8 mini loaf pans- bake 45 minutes to an hour. *This bread freezes well. When cooled, cover with plastic wrap, then foil and freeze until ready to eat. It should keep well in the freezer for several weeks.Nutrition 开云体育: 1slice | Calories: 380kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 303mg | Potassium: 118mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4835IU | Vitamin C: 1.3mg | Calcium: 28mg | Iron: 1.8mg Source: Recipe Girl ~~~~~ Rhonda in MO

Easy Oreo Pie Here's an easy and delicious no-bake Oreo Pie recipe that does not use Cool Whip! Prep Time30minutes mins Chill Time:4hours hrs Total Time4hours hrs 30minutes mins Course: Dessert Cuisine: American Keyword: Oreo, Pie 开云体育s: 6 servings Author: Lori Lange Ingredients CRUST: 24 whole OREO or other creme-filled chocolate cookies 5 tablespoons unsalted butter, melted FILLING: 1 cup heavy whipping cream 8 ounces cream cheese, at room temperature ? cup plain Greek yogurt (can substitute sour cream) 1 cup powdered sugar 1 teaspoon vanilla extract 9 whole OREO or other creme-filled chocolate cookies TOPPING: ? cup heavy whipping cream 5 to 6 whole OREO or other creme-filled chocolate cookies Instructions PREPARE THE CRUST: Add the 24 OREO cookies to the bowl of a food processor. Process into fine crumbs. Then drizzle in the melted butter, and pulse until the crumbs combine with the butter. Press the crumb mixture into the bottom and sides of a deep-dish, 9-inch pie plate. Put it into the freezer while you prepare the filling. PREPARE THE FILLING: Add the heavy cream to a large bowl. Use an electric mixer to beat the cream to stiff peaks (1 or 2 minutes). Set the whipped cream aside. In a separate bowl, use the electric mixer to combine the cream cheese, powdered sugar and vanilla until smooth and well-combined. Transfer the mixture to the bowl with the whipped cream, and use a rubber spatula to fold them together. Add 9 OREO cookies to a zip baggie, and use a rolling pin or meat mallet to smash the cookies into small pieces. Stir the crushed cookies into the filling mixture. Scrape the filling into the frozen crust, and smooth the top. Refrigerate. ADD THE TOPPING: In a medium bowl, use an electric mixer to whip the heavy cream to stiff peaks. Add the whipped cream to a piping bag with a decorative tip, and pipe swirls along the edge of the pie (alternately, you can just spoon dollops of the whipped cream onto the pie). Place a whole OREO into each swirl of cream. Refrigerate until ready to serve. Nutrition 开云体育: 1slice | Calories: 566kcal | Carbohydrates: 29g | Protein: 6g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 240mg | Potassium: 147mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 1820IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 1mg Source: Recipe Girl ~~~~~ Rhonda in MO

Fresh Corn with Prosciutto Basil Butter The perfect side dish for summer when fresh corn abounds. Prep Time20minutes mins Cook Time12minutes mins Total Time32minutes mins Course: Side Dish Cuisine: American Keyword: basil, corn, prosciutto 开云体育s: 6 servings Author: Lori Lange Ingredients ? cup (1 stick) butter (at room temperature), divided 2 tablespoons minced shallot 2 ounces thinly sliced prosciutto, minced 3 tablespoons minced fresh basil salt and pepper, to taste 6 ears fresh corn, shucked Instructions In a small skillet, melt 2 tablespoons of butter over medium heat. Add the shallot and sauté until tender, about 5 minutes. Transfer to a bowl and cool. Add the remaining butter to the shallot and stir until smooth. Mix in the prosciutto and basil. Season to taste with salt and pepper. Cook the corn in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain and cool. Cut the corn off the cobs and transfer to a saucepan. Add the flavored butter and heat until melted and heated through. Notes If preparing this recipe as GLUTEN FREE, just make sure that the prosciutto you're using is free of gluten. Make ahead tip: Step one may be prepared 3 days ahead. Cover and refrigerate. Let stand 2 hours at room temperature before using.) Alternately you can try grilling the corn instead of boiling it. Soak the corn in water for about 20 minutes, then place it on a hot grill just until it gets a few char marks on all sides.Nutrition 开云体育: 1serving | Calories: 262kcal | Carbohydrates: 18g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 411mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 717IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg Source: Recipe Girl ~~~~~ Rhonda in MO

Kansas City Style Ribs These seasoned ribs are slathered in sauce at the end of cooking! Prep Time25minutes mins Cook Time2hours hrs 25minutes mins Soaking Time:1hour hr Total Time3hours hrs 50minutes mins Course: Main Course Cuisine: American Keyword: kansas City, ribs 开云体育s: 6 servings Author: Lori Lange Ingredients RIBS: 4 to 5 pounds pork loin back ribs RUB: 1 tablespoon packed brown sugar 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon celery salt ? teaspoon dry mustard ? teaspoon black pepper ? teaspoon cayenne pepper SAUCE: ? cup finely chopped onion 2 medium garlic cloves, minced 1 tablespoon butter 1 cup ketchup ? cup molasses ? cup cider vinegar ? cup water 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce ? teaspoon salt CHIPS: 2 cups hickory chips, optional (soaked in water for at least 1 hour, then drained) Instructions Preheat the oven to 350℉. Trim the fat from the ribs; remove the membrane (see tips below). Place the ribs in a shallow roasting pan. In a small bowl, stir together the rub ingredients. Sprinkle the rub evenly over both sides of the ribs; rub in with your fingers. Cover the pan with foil. Bake the ribs for 2 to 2? hours or until very tender. Carefully drain off the fat in the roasting pan. For the sauce, combine the onion, garlic and butter in a saucepan and cook over medium-heat until tender. Stir in the remaining sauce ingredients, and bring to a boil. Reduce heat, and simmer for 20 to 25 minutes or until desired consistency. For a charcoal grill: sprinkle the wood chips (if using) over medium coals. Grill the ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until the ribs are browned, turning once halfway through grilling and brushing occasionally with sauce. For a gas grill: preheat the grill. Reduce heat to medium. Add wood chips (if using) according to manufacturer's directions. Place the ribs on the grill rack over heat. Cover; grill for 10 to 15 minutes or until the ribs are browned, turning once halfway through grilling and brushing occasionally with sauce. Serve the ribs with the remaining sauce. Notes To remove the membrane that covers the bones: slip a dull knife or the pointed end of a meat thermometer under the membrane. Use a paper towel to grip and pull it away from the bones.Nutrition 开云体育: 1serving | Calories: 570kcal | Carbohydrates: 32g | Protein: 38g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1.221mg | Potassium: 917mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1.315IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg Source: Recipe Girl ~~~~~ Rhonda in MO

Slow Cooker Baby Back Ribs This recipe turns out very tender, juicy ribs with great flavor! Prep Time25minutes mins Cook Time5hours hrs Marinating Time:8hours hrs Total Time13hours hrs 25minutes mins Course: Main Course Cuisine: American Keyword: baby back ribs, crock pot, crockpot, ribs, slow cooker 开云体育s: 6 servings Author: Lori Lange Ingredients RIBS: One 3 to 4 pound slab pork baby back ribs RUB: ? cup brown sugar 1 tablespoon garlic powder 2 teaspoons onion powder ? teaspoon dried thyme ? teaspoon salt ? teaspoon freshly ground black pepper ? teaspoon ground cayenne pepper SAUCE: ? cup barbecue sauce (your favorite) ? cup apple butter Instructions Prepare the ribs by removing the thin membrane (silver skin) covering the bone. This prevents the ribs from curling as they cook and helps the pork to get tender. In a small bowl, combine the rub ingredients. Rub all sides of the ribs with rub mixture. Place the ribs in a large plastic zip bag and refrigerate overnight. In a small bowl, combine the barbecue sauce and apple butter; set aside. Cut the ribs into 2-rib portions to fit inside the slow cooker. Cover and cook on low for 4 to 6 hours (or until ribs are 170℉ and test tender with a knife easily piercing into the meat). Remove the ribs from the slow cooker to a board, and drain off any liquid from the slow cooker. Wipe the slow cooker dry. Place the ribs back into the slow cooker. Pour about ? cup of the sauce over the ribs. Cover and cook on high about 30 minutes or until glazed. Serve with remaining sauce (warmed), as desired. Nutrition 开云体育: 1serving | Calories: 512kcal | Carbohydrates: 34g | Protein: 32g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 593mg | Potassium: 527mg | Fiber: 1g | Sugar: 30g | Vitamin A: 114IU | Vitamin C: 0.5mg | Calcium: 82mg | Iron: 2mg Source: Recipe Girl ~~~~~ Rhonda in MO

Brown Sugar Grilled Peaches Peaches lightly sprinkled with brown sugar, then grilled to caramelize and to bring out their natural sweetness. Top with a drizzle of honey and vanilla ice cream before serving. Prep time: 30 MinCook time: 5 MinTotal time: 35 Min Ingredients 4 - 6 fresh ripe, but firm peaches 2/3 - 1 cup brown sugar (depending on the number of peaches) 1/4 - cup honey or agave nectar vanilla ice cream cinnamon for garnish Instructions Preheat your outdoor grill with charcoal. Rinse, half and pit all of the peaches. Coat each half with 1 tablespoons of brown sugar. Allow the peaches to sit at room temperature for 30 minutes or until the brown sugar has dissolved. Place the cut side of the peaches down on a hot grill (in direct heat) for 5 - 10 minutes or until a bit of char has appeared. Flip the peaches over and grill the underside of the peaches for an additional 3-5 minutes. Remove from grill and drizzle with honey or agave nectar, then slice each half in half. Cool slightly & serve with Vanilla ice cream and a sprinkle of cinnamon. Source: Mommy's Kitchen ~~~~~ Rhonda in MO

Honey Lime Grilled Chicken Honey Lime Grilled Chicken: Chicken breasts marinated in lime juice, lime zest, honey, garlic, seasonings and teriyaki sauce. Prep time: 15 MinCook time: 12 MinInactive time: 12 HourTotal time: 12 H & 27 M Ingredients 4 - (4 ounce) boneless, skinless chicken breast halves 1/2 -cup honey 1/3 - cup soy sauce 1/4 - cup lime juice (about 4 limes), reserve lime skins 2 - garlic cloves 2 - teaspoons lime zest 1 - teaspoon Simply Asia sweet ginger-garlic seasoning or similar 1/2 - cup Mr. Yoshidas Gourmet Sweet & Savory Sauce or you can use teriyaki sauce or pineapple juice Instructions In a resalable gallon size zip lock bag, combine the honey, soy sauce, lime juice, lime zest, garlic, ginger garlic seasoning, and Mr. Yoshida's or teriyaki sauce; mix well. Reserve 2-4 tablespoons of the marinade in a small - covered bowl and store in refrigerator. Rinse and clean your chicken and cut off any fat. Make sure you wash your hands when you are finished handling the chicken. Add chicken to the bag and turn to coat, I leave a couple halves of the limes in the marinade. Seal bag and refrigerate for at least 6 - 8 hours. Remove chicken from bag and throw out the marinade. Grill chicken on an outdoor grill over medium heat for 5- 8 minutes per side or until cooked and the juices run clear. Baste each side of chicken with reserved marinade during the last minute of cooking. Add the chicken to a serving plate and cover with foil and allow to rest for 5 minutes. Serve immediately. Source: Mommy's Kitchen ~~~~~ Rhonda in MO

Red, White & Blue Skillet Cobbler If you're looking for something sweet to round off your 4th of July meal this grilled skillet cobbler is sure to please. Prep time: 15 MinCook time: 25 MinTotal time: 40 Min Ingredients 1 1/2 - cups fresh blueberries 1 1/2 - cups fresh strawberries, hulled and quartered 1/2 - cup sugar 1/4 - cup flaked, sweetened coconut 1 - teaspoon vanilla extract 1 - lemon - used for the juice, plus zest 1 - tablespoon butter or coconut oil 1 - box Jiffy golden yellow cake mix 1 - egg 1/2 - cup water 10 1/2 inch cast iron skillet Instructions In a large bowl combine the blueberries, strawberries, coconut (I omitted the coconut because my son doesn't like coconut), lemon juice, lemon zest, sugar and vanilla. Let the berry mixture rest for at least 10 minutes. Meanwhile, mix the batter with the egg and the water. Next, make sure you grill or oven is preheated to 350 degrees. If cooking on a grill create a indirect zone putting the charcoal to one side for baking the cobbler. Direct = cooking on top of the coals, indirect = cooking on the other side where there are no coals. Coat the cast iron skillet with one tablespoon of butter or coconut oil, so the cobbler does not stick. Add the berry mixture. Next, add the batter. Stir the berry mixture and batter with a spoon a few times so some of the berries make it to the top. Bake on the grill or in the oven for 25 minutes or until the fruit is bubbly and the cake has turned a golden color. Let cool 5 minutes then serve warm with ice cream or whipping cream. Notes This cobbler can also be baked in the oven. Place skillet in oven and bake for 35-45 minutes. Source: Mommy's Kitchen ~~~~~ Rhonda in MO