Honey Dijon Pork Tenderloin

Hi everyone!

Tomorrow we are having Honey Dijon Pork Tenderloin. This is done in the crockpot. Cindy mentioned that she used chicken for this recipe. I think any white meat would really work. We'll also have mixed veggies and mashed potatoes.

Honey Dijon Pork Tenderloin
Cindy (mommy of love 1)

1 1/2 to 2 pounds pork tenderloin [I used cut-up chicken]
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried leaf thyme
dash garlic powder, optional

Sprinkle pork tenderloin with salt and pepper; place in slow cooker. In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides. Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).

Amy

Marla's Spaghetti Sauce

Hi everyone!

Make sure you read the comments on this! This is way better as a chili. Tomorrow is Halloween and I'll have family in and out all evening. So, I'm making Marla's Spaghetti Sauce and will have it ready for people to eat whenever. I may have a couple different cuts of pasta to go along with it. I prefer whole wheat pasta but I know others like regular noodles. I'll also serve some garlic bread with this.

Marla's Spaghetti Sauce
Amy - amylz

2 pounds ground beef
1 1/2 cups chopped celery
1 garlic clove
2 cans tomato soup
6 oz. tomato paste
12 oz. chili sauce
1/8 tsp. hot pepper sauce
1 1/2 tsp. steak sauce
2 tsp. salt
1 1/2 tsp. thyme
1-1/2 tsp. sage
1 green pepper
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
16 oz. diced tomatoes with liquid
1 1/2 cups water
1 tbsp. Worcestershire sauce
1 tbsp. sugar
3 bay leaves
1 tsp. pepper
1/2 tsp. allspice

Add everything to the crock pot. Cook on low 8-10 hours or on high 5-6 hours.

Amy

Turkey & Balsamic Onion Quesadillas

Hi everyone!

Here is a recipe for Turkey & Balsamic Onon Quesadillas. I had to post this because it looked so good. Serisouly, someone invite me over for lunch and make these!

Turkey & Balsamic Onion Quesadillas

Soaking onions in balsamic vinegar brings out their sweetness. Just don't use an expensive aged balsamic for this quick treat. To make these easy tortilla sandwiches into a meal, serve them with simple sauteed vegetables or a tossed green salad.

Serves about 4

1 small red onion, thinly sliced
1/4 cup balsamic vinegar
4 10-inch whole-wheat tortillas
1 cup shredded sharp Cheddar cheese
8 slices deli turkey, preferably smoked (8 ounces)

1. Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.

2. Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

Amy

Pumpkin Chili

Hi everyone!

Here is a recipe for Pumpkin Chili. I thought this was perfect for the season. Let me know if you give it a try!

Pumpkin Chili

3 pounds lean ground beef
2 cups solid pack pumpkin
2 cans red kidney beans
2 medium onions, chopped
3 (15-ounce) cans chopped tomatos
2 tablespoons chili powder
1/4 teaspoon red pepper flakes
2 tablespoons sugar
1 teaspoon salt
2 bay leaves

In a large casserole, brown ground beef and drain off excess fat. Add the rest of the ingredients, stir well, and simmer over low heat for 1 to 2 hours. Serve with crackers or garlic bread.

Amy

Chocolate Éclair Cake, APPLE ENCHILADAS

Hi everyone!

Here are the goodies for the next two weeks: The Chocolate Eclair Cake looks so simple and very kid friendly. The Apple Enchiladas are very similar to a few other recipes I have and these are really yummy!

Chocolate Éclair Cake
Sharon1964 from allrecipes.com

2 (3.4 ounce) package instant French vanilla pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
16 graham crackers (enough to cover the bottom of your pan x 3 layers)
Chocolate sauce: 1/3 cup cocoa, 1 cup sugar, 1 tsp vanilla, 1 stick butter, 1/4 cup milk

Prepare the pudding, using only one cup of milk per box. Let stand for about 5 minutes until slightly firm, then fold the whipped topping into the pudding. Place a layer of graham crackers in the bottom of an 8x8 inch pan. Spread half of the pudding mixture over them, then layer more graham crackers over the top. Spread the rest of the vanilla pudding over the crackers, then cover with more crackers. Prepare chocolate sauce: Combine all chocolate sauce ingredients in a saucepan. Boil for one minute, let cool for 10 minutes. Drizzle chocolate sauce over the cake. Chill at least 6 hours or overnight. This will cause the graham crackers to fluff up and taste like cake. Cut into squares and serve.

APPLE ENCHILADAS
(luckymommyto2boys ~ Amy )

2 cans refrigerated crescent rolls
2 cooking apples (Fuji is good -- I used Baja)
2 sticks margarine
1 ½ cups granulated sugar
1 tsp ground cinnamon
1 (12-oz) can Mountain Dew soft drink (not sugar-free)

Cut apples into 8 slices each. Place on apple slice in each triangle of crescent dough. Roll up from large end to small. Place all rolled up slices in 9x13 inch baking pan. In a small saucepan, melt margarine. Mix with sugar and cinnamon. Pour sugar mixture over enchiladas. Pour Mountain Dew over all. Bake 45 minutes at 350 degrees. Can be served with ice cream.

Amy

Friendship Casserole

Hi everyone!

Tomorrow we are having Friendship Casserole for dinner. It's called that because it makes enough for two big casseroles and the idea is that you would bring a friend dinner. You could always freeze it for another date too. It's kind of like a spaghetti casserole.

Friendship Casserole
Sandy~~*~Sandy~*~

2 lbs ground beef
1 (48 oz) jar spaghetti sauce
2 T sugar
1 (16 oz) pkg medium egg noodles
1/2 cup margarine or butter
3/4 tsp onion salt (or onion powder)
3/4 tsp garlic salt (or garlic powder)
1/2 cup grated Parmesan cheese
12 oz shredded mozzarella cheese

Preheat oven to 350º Brown meat, drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (al dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes. Serves 16.

Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend. Think of someone who might need a reminder that they have friends who care about them - a new mom in your neighborhood, a family who’s moving, someone with an illness. OR, be selfish and freeze one for another day. Wrap well with plastic wrap and then aluminum foil. Note the name of the recipe, the date and cooking instructions on the foil. Thaw completely before baking - make sure to remove the plastic wrap!

Amy

Emeril's Most Kicked-Up Meatloaf Ever

Hi everyone!

Tomorrow we are having Emeril's Most Kicked Up Meatloaf Ever. Ok, this does take a little time but it should be totally worth it. I have another meatloaf recipe where you saute veggies first and it is awesome. I'm sure this will be the same way. Just make sure you finely chop your veggies. The only change I plan to make is to omit the veal and I'll use 1 pound of sausage. I'll also use dried rosemary and thyme. We'll also be having a veggie and mashed potatoes.

Emeril's Most Kicked-Up Meatloaf Ever
(amylz - Emeril Lagasse, 2002 )

2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup Heavy cream
2/3 cup Breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool. Preheat the oven to 350 degrees F. When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside. In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes. Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.

Amy

Fiesta Potatoes

Hi everyone!

Tomorrow we are having Fiesta Potatoes for dinner. I think my kids will love these, not so sure the hubby will. You do need to bake your potatoes ahead of time so be aware of that. I like to do them the day before when I cook dinner so I don't forget. I will make these as written for myself for sure but I may just put the diced ham on everyone else's. We'll also be having a veggie.

Fiesta Potatoes
Grace (TigMode)

* 4 medium potatoes, baked
* 1/2 cup sour cream
* 1/2 cup diced fully cooked ham
* 3 tablespoons grated parmesan cheese
* 2 tablespoons mayonnaise
* 1 to 2 tablespoons chopped green chilies
* salt and pepper to taste
* 1 cup (4oz) shredded sharp cheddar cheese

Place potatoes in a 13x9 baking dish. With a sharp knife, cut and X in the top of each potato. Bake uncovered, at 350 for 10 minutes or until warm. Meanwhile, combine the sour cream, ham, parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake uncovered, 10-15 minutes longer or until cheese is melted.

Amy

Happy Squash Casserole

Hi everyone!

Tomorrow we are having Happy Squash Casserole for dinner. I did want to make a quick comment about my label for this. I put it as a vegetable because to most people squash is a vegetable (just like corn, potatoes or peas). I actualy consider squash (corn, potatoes and peas) to be a starch but for ease of sorting, I call them veggies on this site. I do this so that if you're looking for a side dish, it's easier to find. At any rate, this casserole looks delicious. I love yellow neck squash. You could easily sub regular zucchini squash if you want though. We'll also be having green beans and some protein from the freezer. I'm thinking baked chicken breasts.

Happy Squash Casserole
OP????

5 cups sliced yellow squash
1 large onion, finely chopped
Boiling salted water
2 eggs, lightly beaten
1/2 cup milk
2 tablespoons butter or margarine
Salt and pepper, to taste
1/2 cup shredded Cheddar cheese

Preheat the oven to 350 degrees. Place the squash and onion in a saucepan and add the water to a depth of 1/2-inch. Cover and cook, stirring several times, until squash is just tender. Drain well. Stir in the eggs, milk, butter, salt, and pepper and pour into a greased baking dish. Sprinkle with the cheese. Bake until set, about 25 minutes.

Amy

Fruit and Cream Layered Salad, Hot Chicken Sandwiches

Hi everyone!

Tomorrow is the Space Derby for Scouts and there will be a lunch potluck. I am bringing a Fruit and Cream Layered Salad. This isn't exactly the best time of year for fresh fruit so I'm going to use some canned peaches, frozen blueberries and then fresh strawberries and grapes. I will also leave out the almonds. For dinner, we're having Hot Chicken Sandwiches. You make the filling in the crockpot so it's the perfect thing for when you'll be out all day. You could probably eat the filling on its own but I bought some big whole wheat buns so we can have sandwiches. We'll also have a canned vegggie.

Fruit and Cream Layered Salad
Katie (Katiedid) from Recipezaar

Topping
1 (3 ounce) package cream cheese, softened
8 ounces strawberry yogurt
1 tablespoon sugar
2 teaspoons lemon juice
2 cups Cool Whip Lite
1/4 teaspoon almond extract
Salad
2 cups fresh blueberries
3 ripe peaches, peeled and sliced
2 cups fresh strawberries, halved
2 cups green seedless grapes
1 (11 ounce) can mandarin oranges, well drained
2-4 tablespoons toasted almond slices (optional)
1 whole strawberry, for garnish

1 In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.
2 In large glass bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin oranges. Spoon on remaining half of topping over fruit to within one inch of edge. Sprinkle with almonds. Garnish with whole strawberries. The salad can be made a day ahead and any fruit combination can be used.
Katie's Notes: I used 1 cup of blueberries, 4 small white peaches, 2 cups strawberries, 2 cups red grapes, 4 kiwi and 3 bananas. I used about 1/2 tsp almond extract.

Hot Chicken Sandwiches
MommyJen04&06

1 1/2 to 2 pounds chicken breasts
2 chicken bouillon cubes
1 can cream of chicken soup
1/2 sleeve tollhouse, ritz or club crackers
salt/pepper to taste

Put the chicken, bouillon cubes in the crockpot. Cover with water. Cook on low 10 hours or high 6 hours. Drain the broth from the chicken and shred. Add the cream of chicken soup, 1/2 sleeve of tollhouse crackers, and salt/pepper and continue to cook on low approx 4 hours or high for approx 2 hours. Serve warm on hamburger buns.

Amy

Black Bean and Butternut Burritos

Hi everyone!

Here is a recipe for Black Bean and Butternut Burritos. This is perfect for this time of year since butternut squash is everywhere. You can even buy it already cubed at most stores (I know Safeway and Costco sell it that way).

Black Bean and Butternut Burritos
Serves about 8

1 tablespoons oil
1 small or medium-sized onion, chopped
3-4 cups butternut squash, cut into cubes
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups cooked, or a 15-ounce can, black beans, drained
8 tortillas
1-1/2 cups grated cheese
sour cream
cilantro, if you wish
salsa

1. In a large skillet or saucepan, heat oil. Saut? onions until tender.
2. Add butternut. Cover and cook over medium heat until tender.
3. Add cumin, cinnamon, and salt. Add beans. Cover, and heat through.
4. Put 1/2 of mixture in each tortilla, top with 3 Tbsp. cheese, and roll up. Place seam-side down in a greased 9 x 13 baking pan.
5. Bake uncovered in 350? oven for about 15-20 minutes, until heated through.
6. Serve with sour cream and salsa, and cilantro if you wish.

Tips: Tips: Tortillas freeze well with the mixture inside so I often make a double or triple batch. You can also freeze just the filling.

Amy

Mac and Cheese

Hi everyone!

Here is a recipe for Mac and Cheese. This is a very creamy mac and cheese so for those who like that, this is for you! My family prefers a baked mac and cheese but I think this creamy one sounds good. The other cool this is you add the pasta uncooked. That saves a big step!

Mac and Cheese
*~JoCaPa~*

2 tbsp (30 ml) cornstarch
1 tsp (5 ml) salt
1/2 tsp (2 ml) dry mustard (optional)
1/4 tsp (1 ml) pepper
2-1/2 cups (600 ml) milk
2 tbsp (30 ml) Margarine or butter
2 cups (475 ml) (8 oz =224 grm).) shredded American or Cheddar cheese, divided
8 oz (224 grm). Mueller's Elbows (about 2 cups), cooked 5 minutes and drained
* 1 can Campbell's Cheddar cheese soup

In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups (425 ml) cheese until melted. Add * 1 can Campbell's Cheddar cheese soup. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375 degree (200 C.) oven 25 minutes or until lightly browned.

Amy

Herb and Cheese Oven Fries

Hi everyone!

Tomorrow we are having Herb and Cheese Oven Fries. I'll be honest, no one will really like these but me so for everyone else, I'll leave off the cheese. My mom used to make fries like these growing up and they were so good. Just make sure you cut the potatoes thin enough that they'll cook. We'll also be having a canned veggie and some meat from the freezer. I'm thinking these might be good with some Mickey Mouse chicken nuggets I need to use up!

Herb and Cheese Oven Fries
Stacie- courtesy of Rachael Ray

3 all purpose potatoes, such as russet, cut into thin wedges
2-3 Tbsp extra virgin olive oil, just enough to coat
1 tsp dried Italian seasoning
Salt and pepper
1/2 cup grated parmesan cheese

Preheat oven to 500 degrees. Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian seasoning, salt, and pepper. Roast potatoes, turning once, about 15-20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes. Serve.

Amy

Heritage Pot Roast

Hi everyone!

Tomorrow we are having Heritage Pot Roast for dinner. I've been wanting to try this recipe for years and I'm finally getting around to it. It's very popular in our cooking group. You could easily throw in any root vegetables you like. Do note that this is done on the stove top. So, make sure you use a nice big dutch oven so you have room for everything! This does have potatoes and carrots in it so I'll just serve some green beans on the side.

Heritage Pot Roast
Sandy~~*~Sandy~*~

2 tsp vegetable oil
3 1/2-4 lbs round or chuck pot roast
1 can cream of mushroom soup
1 pkg (1 1/4 oz) dry onion soup mix
1 1/4 cups water
6 medium potatoes, quartered
6 carrots, cut in pieces
2 tsp flour

In large skillet or Dutch oven brown the roast in oil on all sides. Spoon off all fat and wipe skillet with paper towels. Combine mushroom soup, onion soup mix and one cup water, pour over roast. Reduce heat to low. Cover and simmer 2 hours. Turn occasionally. Add vegetables, cover and cook for 40 minutes until done. Add water if needed for gravy.

Note: I've sub'd french fried onions for onion soup mix, not the same but quite good.

Amy

GREEK SPAGHETTI WITH TOMATOES AND FETA

Hi everyone!

Tomorrow we are having Greek Spaghetti with Tomatoes and Feta for dinner. The only change I will make is to serve the feta on the side since I'm the only person in my family who will eat it. I will be serving this with whatever meat I find in my freezer that looks good (can you tell this is clean out the freezer week?). I'm think pork chops might be good.

GREEK SPAGHETTI WITH TOMATOES AND FETA
OP????

2 tsp. olive oil
1 tsp. dried oregano
1 large garlic clove- minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 Tbsp. fresh lemon juice
4 cups hot cooked thin spaghetti (8 oz. uncooked)
1 cup crumbled feta cheese (4 ounces), divided
freshly ground pepper to taste
lemon slices and green onions for garnish, if desired

Heat oil in nonstick skillet over med-high heat. Add oregano and garlic & saute for 30 seconds. Add tomatoes, green onions, 2 T. parsley, and lemon juice; cook 2 minutes or until thoroughly heated. Combine tomato mixture, spaghetti and 3/4 cup of the cheese; toss gently. Top with remaining cheese and parsley, and serve w/ pepper.

Serves 4 (Serving size 1 1/4 cups per serv)
WW Points: 9

Source: Cooking Light

Amy

Honey Spice-Rubbed Pork Tenderloin

Hi everyone!

Tomorrow we are having Honey Spice Rubbed Pork Ribs. I know the recipe is for a tenderloin but the boneless ribs looked so good that I thought I would change it up a bit. I have 1 pound of ribs so I'll use the same amount of marinade but I'll have to adjust the cooking time a bit. I'll also be serving a canned veggie and baked potatoes. I did want to share a quick tip on baked potatoes. Normally I like to cook them about 75 minutes at 350 so they get nice and crispy on the outside. But, I don't always remember to stick them in the oven. When that happens, you can microwave your potatoes about 5-8 minutes (make sure you poke it first) and then stick them in the oven and they only need about 20-25 minutes. It works great!

Honey Spice-Rubbed Pork Tenderloin
Sandy~~*~Sandy~*~

1/4 cup Kraft Catalina dressing, divided
1 large pork tenderloin (1 pound)
1 tsp chili powder
1 tsp garlic powder
1 tsp dry mustard
1/2 tsp paprika
1/4 tsp dried thyme leaves
1 T honey

Brush 2 T of the dressing over pork. Mix dry ingredients, rub onto pork. Let stand 10 minutes, or refrigerate up to 24 hours to marinate. Preheat grill to medium heat. Place pork on grill; cover. Grill 20 minutes, turning occasionally. Mix remaining 2 T dressing and honey. Brush some of the honey mixture over pork. Continue grilling 5 to 10 minutes, turning and brushing with honey mixture until pork is cooked through (160º). Let stand, covered with foil, for a few minutes before serving. Makes 4 servings.

Sandy’s notes: I increased the amount of dressing and honey. My grill runs hot (after 5 minutes the pork was slightly charred on one side), so keep on eye on it. After about 15 minutes of grilling I stuck in the meat thermometer so I would know when it got to 160º.

Amy

FOUR CHEESE BAKED ZITI ALFREDO

Hi everyone!

We are eating dinner with friends tomorrow so here is a recipe for Four Cheese Baked Ziti Alfredo. This looks like something you pasta and cheese lovers would really like!

FOUR CHEESE BAKED ZITI ALFREDO
Amy - amylz

1 package (16 ounces) ziti or small tube pasta
2 cartons (10 ounces each) refrigerated Alfredo sauce
1 cup (8 ounces) sour cream
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
½ cup grated Parmesan cheese, divided
¼ cup grated Romano cheese
¼ cup minced fresh parsley
1-¾ cups shredded part-skim mozzarella cheese

1. Cook pasta according to package directions; drain and return to the pan.
2. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
3. Combine the eggs, ricotta cheese, ¼ cup Parmesan cheese, Romano cheese and parsley; spread over pasta.
4. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.
5. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
6. Serve with tossed salad and buttered Italian bread.

Amy

Herbed Rice Pilaf, Jimmy's Favorite Garlic Bread

Hi everyone!

Tomorrow we are having Herbed Rice Pilaf and Garlic Bread. I'll also be serving whatever meat I want to use up in the freezer and some green beans. Rice recipes like these are great for those of you who do a lot of box rice mixes. This is way better for you since you control the ingredients and sodium.

Herbed Rice Pilaf
(Janelle, via All Recipes
(lovinmy2dollies,Mady&Laney),

1 C uncooked long grain rice
½ C chopped celery
¼ C chopped onion
2 tablespoons butter or margarine
2 C chicken broth
½ teaspoon Worcestershire sauce
½ teaspoon soy sauce
½ teaspoon dried oregano
½ teaspoon dried thyme
~*~*~*~*~*~
In a skillet, sauté rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. Spoon into a greased 2-qt. casserole. Combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 degrees F for 50 minutes or until the rice is done.
Jimmy's Favorite Garlic Bread
Amy - amylz
Recipe courtesy Guy Fieri

Garlic Butter, recipe follows
1 loaf sourdough bread, cut in 1/2
Basil leaves
8 ounces sun-dried tomatoes, chopped
1 1/2 tablespoons grated Parmesan

Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan. Cut into 2-inch slices.

Garlic butter:
2 heads garlic
Olive oil
Salt and freshly ground black pepper
3/4 pound unsalted butter, at room temperature
1/2 cup mayonnaise
Pinch paprika
1 tablespoon Italian seasoning
1 tablespoon chopped Italian parsley leaves
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 cup grated Parmesan
Pre heat oven to 350 degrees F.

Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft. Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.

Amy

SPICY SHRIMP AND BROCCOLI

Hi everyone!

Here is a recipe for Spicy Shrimp and Broccoli. For those unfamiliar, you can get all of the sauces on the Asian food aisle of your super market.

SPICY SHRIMP AND BROCCOLI
WHITE RICE
Amy - amylz

½ cup water
¼ cup sake, rice wine or chicken broth
1 Tablespoon cornstarch
2 Tablespoons hoisin sauce
1 Tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons chili puree with garlic
1 Tablespoon vegetable oil
¾ pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2 teaspoons finely chopped gingerroot
1 ½ cups broccoli flowerets
1 medium bell pepper, cut into strips
4 medium green onions, cut into 1-inch pieces
⅓ cup peanuts
4 cups hot cooked rice

1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
3. Add shrimp, garlic and gingerroot; stir-fry 1 minute.
4. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
5. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Sprinkle with peanuts. Serve over rice.

Amy

Fried Vermicelli with Green Onions, CHILE N’ CHEESE ROLL-UPS, Blue Cheese-Bacon Dip, Frosted Banana Bars

Hi everyone!

Tomorrow we are having a simple dinner. I'm making Fried Vermicelli with Green Onions. I'll probably serve some chicken breasts along with this and some canned corn. Then, I'm making up a big bunch of food for book club at my house. I'm going with Chile N Cheese Roll Ups, a Blue Cheese Bacon dip and Frosted Banana Bars. Be sure to check back for my review on these!

Fried Vermicelli with Green Onions
Nicole (ArwenOne) via Rachel Ray

1 pound vermicelli
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 tablespoons butter, cut into small pieces
3 cloves garlic, crushed away from skins
6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise
Pepper
20 leaves fresh basil (1 cup), shredded into a chiffonade

Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.

CHILE N’ CHEESE ROLL-UPS
stacie’smama

1 cup shredded cheddar cheese (4 oz)
4 ounces cream cheese, softened
1 (4 oz) can diced green chilies
½ cup sliced green onions
½ chopped olives
4 (6 inch) flour tortillas
Salsa (optional)

In bowl, blend cheeses, chilies, onions and olives. Spread ½ cup cheese mixture on each tortilla. Roll up each tortilla jelly roll fashion. Wrap each in plastic wrap and chill at least 1 hour. To serve, cut each roll into 12 (½ in thick) slices. Serve with salsa.

Blue Cheese-Bacon Dip
Amy – amylz

7 bacon slices, chopped
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
1/3 cup half-and-half
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted
Grape clusters
Flatbread or assorted crackers

Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute. Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes. Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.

Yield: Makes 12 to 15 servings
Southern Living, DECEMBER 2004

Frosted Banana Bars
Lori~M&M'sMom

1/2 cup butter (room temp)
1.5 cups sugar
2 eggs
8 oz Sour Cream
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
2 med ripe bananas (about 1 cup)

Frosting:
8 oz cream cheese (room temp)
1/2 cup butter (room temp)
2 tsp vanilla
3 3/4 - 4 cups confectioner's sugar

Preheat oven to 350 In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda, and salt: gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15" x 10" x 1" baking pan. Bake 20-25 minutes until toothpick inserted in the center comes out clean. Cool.. For frosting, in a mixing bowl, beat cream cheese, butter, and vanilla. Gradually beat in enough confectioner's sugar to achieve desired consistency. Frost bars. Store in fridge, it is best served a bit chilled. This is so yummy. I freeze it and defrost as needed because it makes a big cake.

Amy

Ultimate Coffee Cake, Coca-Cola Cake

Hi everyone!

I'm changing up my baked goods a little bit and am switching to some desserts since we're heading into the holiday season. In this two weeks, I'm making the Ultimate Coffee Cake and a Coca Cola Cake.

Ultimate Coffee Cake
Amy - amylz
Recipe courtesy Paula Deen, 2007

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Coca-Cola Cake
Amy - amylz
Favre Family Cookbook

2 cups flour
2 cups sugar
2 sticks margarine, (8 ounces)
2 tablespoons cocoa
1 cup Coca-Cola
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
1 1/2 cups miniature marshmallows
Icing:
1 stick margarine, (4 ounces)
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16oz) powdered sugar
1 cup chopped nuts

Combine flour and sugar. In a saucepan, heat margarine, cocoa and cola to a boil. Pour over first mixture. In a bowl, beat eggs; add buttermilk, baking soda, vanilla, and marshmallows. Combine both mixtures and mix well. Pour into cake pan. Bake at 350 degrees for 30 to 35 minutes. Ice while hot. Icing: Boil margarine, cocoa, and cola. Pour over powdered sugar; mix well. Add nuts. Pour over cake, spread evenly.

Amy

Hamburger Stew II

Hi everyone!

Tomorrow we are having Hamburger Stew. You can make this on the stove but I think it would also be great in the crockpot. We have a busy evening so this will probably be our whole meal along with some grapes or some sliced Honey Crisps.

Hamburger Stew II
Amy - amylz

1 1/2 lb. hamburger, browned, drained (add water to cover meat)
1 med. onion
6 carrots, peeled and sliced
6 med. potatoes, peeled and cut up
1 clove chopped garlic or 1 tsp.
garlic powder
Salt and pepper to taste
1 tbsp. Gravymaster
1 tbsp. instant beef bouillon

Put all ingredients in pot. Add more water to cover vegetables, if needed. Cover and simmer lightly 30-45 minutes or until vegetables are tender. May be thickened to your liking.

Amy

Honey Dijon Pork Tenderloin

Hi everyone!

Tomorrow we are having Honey Dijon Pork Tenderloin. This is done in the crockpot. I have so much laundry to do that I don't have time to cook this week. So, the crockpot is my friend. Cindy says this is also good with chicken.

Honey Dijon Pork Tenderloin
Cindy (mommy of love 1)

1 1/2 to 2 pounds pork tenderloin [I used cut-up chicken]
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried leaf thyme
dash garlic powder, optional

Sprinkle pork tenderloin with salt and pepper; place in slow cooker. In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides. Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).

Amy

General Tsao's Chicken

Hi everyone!

We are finally home and I'm ready to get cooking again. Tomorrow we are having General Tsao's Chicken. This is one of our favorite things from the Safeway deli so I figured I'd try to make it myself. I've heard that this recipe isn't really like General Tsao's Chicken at a Chinese restaurant but it is delicious! I'll be serving this with the rice and green beans.

General Tsao's Chicken
Toby
WW 6 points per serving

3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
2 cup cooked white rice, kept hot

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. Serve chicken and sauce over rice.

Amy

Mozzarella Chicken & Spinach Bake

Hi everyone!

Here is a recipe for Mozzarella Chicken & Spinach Bake. This looks wonderful and like a very family friendly meal. It's a great way to get kids to eat their spinach too.

Mozzarella Chicken & Spinach Bake:
(Jessica)

1.5 lbs chicken breast, boneless & skinless
2 Tb butter
2 Tb veggie oil
3 lrg cloves garlic, crushed & chopped
1 small onion, chopped, if desired (added when garlic is added)
Salt & pepper to taste
12 oz bag fresh spinach, torn
1 (6 oz) box stuffing mix, chicken flavor
1-1 1/2 cups low-fat mayo
1-1 1/2 cups shredded mozzarella
cooking spray

*Melt butter & oil in 12-inch nonstick skillet.
*Add garlic & sautee briefly
*Add chicken breasts, season to taste with salt & pepper and cook until browned and just cooked through
*Remove chicken from pan and add spinach to the pan, then cover.
*Allow spinach to cook on low heat just until wilted; DO NOT STIR SPINACH
*Meanwhile, cook stuffing per package instructions & set aside.
*Cube chicken into bite size pieces & place in medium mixing bowl.
*Add 1 cup mayonnaise & stir until all of chicken is coated
*Blend in shredded cheese and stir until chicken is evenly coated.
*Add more mayo if needed for chicken and cheese to stick together
*Spray bottom of lrg casserole dish with cooking spray
*Spread chicken mixture evenly into bottom of baking dish
*Place spinach on top of chicken mixture in a layer, spreading out evenly across dish
*Layer stuffing over spinach layer evenly.
*Cover & bake for 40 minutes, or until bubbly at the edges.
*Remove lid, turn oven off and allow casserole dish to sit in oven for additional 10 minutes to allow stuffing to dry slightly & crisp on top
*Serve

Amy

Greek Spinach Pie

Hi everyone!

Here is a recipe for Greek Spinach Pie. Grace says that while she posted the recipe using store bought crust mix, you can make your own from a recipe you have or do what she does most often, which is use the refrigerated Pillsbury pie crusts. She bakes this on a round cookie sheet because she thinks it's better as a large, flat dish as opposed to a deeper pie or tart style casserole. This makes it drier and delish. This sounds so delish. I love water chestnuts!

Greek Spinach Pie
Grace (TigMode)

1 11-ounce package piecrust mix (for 2 crusts)
2 tablespoons snipped fresh herb or 2 teaspoons dried herb such as tarragon, thyme, basil, oregano, or marjoram
10 ounces torn fresh spinach
1 8-ounce package cream cheese, softened
1/4 cup dairy sour cream
2 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped water chestnuts
1/2 cup crumbled feta cheese
1/4 cup chopped greek olives
1 beaten egg
1 tablespoon water

Prepare piecrust mix according to package directions, except add 1tablespoon fresh herb or 1 teaspoon dried herb to dry ingredients.Divide pastry in half. Form each half into a ball. (If using refriderated dough, sprinkle it with seasonings) For filling, add spinach to 1-inch of boiling water in a large saucepan; cover and steam for 2 to 4 minutes or just until limp. Drain thoroughly, squeezing out excess water. In a medium mixing bowl stir together cream cheese, sour cream, garlic, salt, pepper, and remaining 1 tablespoon fresh herb or 1 teaspoon dried herb. Stir in the spinach and water chestnuts. For a free-form shape: On a lightly floured surface, flatten each ball of dough with hands. Roll dough from center to edges, forming a circle about 10 inches in diameter. Trim each to a 9-1/2-inch circle, reserving trimmings for pastry cutouts. Transfer one pastry round to a baking sheet; spread spinach filling onto pastry to within 1/2-inch of edge. Sprinkle on feta and olives. Moisten edge with water. Top with remaining pastry round; seal and flute edges. Use the back of a knife to make scallops around the edge. Cut slits in top to allow steam to escape. If desired, top with pastry cutouts. To attach, combine beaten egg with water and brush atop crust. Place cutouts atop brushed surface. Brush any remaining egg mixture onto pastry. Bake in a 425 degree oven for 20 to 25 minutes or until golden. Serve warm or cover and chill over night. To serve, cut tart into narrow wedges.

Amy

Santa Fe Chicken Corn Chowder

Hi everyone!

Here is a recipe for Santa Fe Chicken Corn Chowder. Again, it's soup season and this looks really good! I love corn chowder but don't eat it too often (darn diabetes) but I may have to make this one. I love that you can freeze it. This would be perfect for school lunches (or lunch for the husband).

Santa Fe Chicken Corn Chowder
JennaTTC2008

3½ c. frozen corn (1 bag)
1 c. Chicken broth
¼ c. butter or margarine
2 c. milk
1 clove garlic, minced
1 t. salt & pepper
1 t. dried oregano
3 T. canned chilies, rinsed & drained
1 c. cubed cooked chicken
1 c. grated Monterey Jack cheese
¼ t. baking soda

Combine corn and chicken broth in food processor and puree. In a large soup pot, combine butter & corn mixture and simmer slowly 5 minutes, stirring to keep from sticking. Add milk, garlic, oregano, salt & pepper and bring to boil. Reduce heat, add chilies and chicken, simmer 5 minutes. Remove from heat and add cheese and baking soda to prevent curdling. Stir until melted. Serve with chopped tomatoes & tortilla chips. Also tastes great with a scoop of salsa.

To Freeze: Cool & store in freezer container of choice (ziploc bag, etc). Lay flat to freeze if using a bag.

To Serve: Thaw completely in refrigerator. Reheat in microwave or on stove over low heat.

Amy

Mexican Pot Roast

Hi everyone!

Here is a recipe for Mexican Pot Roast. All of Sandy's recipes are wonderful so I'm sure this wo't let you down.

Mexican Pot Roast
Sandy~~*~Sandy~*~

3 lb beef roast
bacon grease (optional for flavor)
1/2 tsp garlic powder
10 oz can Rotel tomatoes (milder), drained
15 oz can chopped tomatoes, drained (optional)
salt and pepper to taste

Place roast in crockpot, spread with a bit of bacon grease then sprinkle with garlic powder. Pour undrained cans of tomatoes around the roast. Cook on LOW temperature 10 to 12 hours, until beef is very tender. When done, remove the meat (not tomatoes) from crock and slice or shred. Add some tomatoes from crock to the shredded meat to moisten, quantity depends on what you want to do with the meat. Season with salt and pepper to taste. Serve as a taco in fresh hot tortillas, topped with cheese, caramelized onions and salsa. Or serve with roasted or mashed potatoes.

Note: If desired, drain the tomatoes to avoid the thin sauce (makes a great broth though!)

Amy

Mexican Corn and Chicken Soup

Hi everyone!

Here is a recipe for Mexican Corn and Chicken Soup. I would say that soup season is upon us. Soup recipes have been one of the most requested items in my online cooking group. I thought this would be a good one to get people started. It's a great way to use up cooked chicken and looks to be full of flavor and very healthy.

Mexican Corn and Chicken Soup
Sandy~~*~Sandy~*~

3 1/2 cups corn
1 cup chicken broth
4 T butter
2 cups milk
1 tsp cumin
1 clove garlic, minced
1 4-oz can green chilies
Tabasco sauce
1 tsp white pepper
1 cup tomatoes, diced
2 cups cooked chicken breasts, cut in chunks
1 cup jack cheese, grated

In food processor puree corn with chicken broth. In soup pot melt butter, add puree and simmer for 10 minutes. Stir in milk, cumin, and garlic. Heat to boiling, turn heat down and add green chilies, Tabasco, and pepper. Add diced tomatoes, chicken, and cheese. Season to taste and serve with either tortilla chips or Mexican seasoned croutons.

Amy

Meat Lover’s Pizza Casserole

Hi everyone!

Here is a recipe for Meat Lover's Pizza Casserole. I've made something like this recently and it's very kid friendly. I think it's also great with Italian Sausage. I like to use a jar of Prego for the pizza sauce.

Meat Lover’s Pizza Casserole
(brookiebunny)

1 lb ground beef
1 medium onion, chopped
1 can pizza sauce
8 ounces elbow macaroni, cooked and drained
2 cups shredded mozzarella cheese
1 package pepperoni, quartered

In a large skillet, cook beef and onion over medium heat until meat in no longer pink; drain. Stir in remaining ingredients. Transfer to a greased 2-qt. Baking dish. Bake, uncovered, at 350 degree for 40-45 minutes.

Amy

KRAFT FOIL PACKET SOUTHWESTERN CHICKEN DINNER

Hi everyone!

Here is a recipe for a Southwestern Chicken Dinner. This is done in foil packets. If you don't have instant rice, you can cook regular rice and use that. I love that this is the whole dinner in one packet.

KRAFT FOIL PACKET SOUTHWESTERN CHICKEN DINNER
(luckymommyto2boys ~ Recipezaar.com)

2 cups Minute brown rice, uncooked
1 ¾ cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
¼ cup ranch dressing
1 ½ teaspoons chili powder
½ cup Kraft 2% milk shredded reduced-fat sharp cheddar cheese
4 cups small broccoli florets
1 medium red pepper, chopped

Preheat oven to 400°. Combine rice and water; let stand 5 minute Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. Bake 25 to 30 minutes or until chicken is cooked through (170°). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

** To prevent rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil. If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear.

Amy

Hungarian Goulash

Hi everyone!

Here is a recipe for Hungarian Goulash. She says to serve it over noodles. I think rice would be good as well.

Hungarian Goulash
Cherie (dnvrmama)

2 pounds round steak -- cut 1/2 inch cubes
1 cup onion -- chopped
1 clove garlic -- minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf
1 14.5 oz can tomatoes
1 cup sour cream

Put steak cubes, onion, garlic in cooker. Stir in flour and mix to coat steak. Add all remaining ingredients except sour cream. Stir well and cover and cook on low for 8-10 hours or on high for 3-4 hours. Add sour cream 30 minutes before serving and stir thoroughly. Serve over hot buttered noodles

Amy

Honey Garlic Ribs

Hi everyone!

Today is my birthday and I'm headed to Disneyland! Woohoo! So, I'll be giving you some recipes while I'm away but I'm not cooking. Here is a recipe for Honey Garlic Ribs. These look delicious! Let me know if you try these.

Honey Garlic Ribs
(allrecipes.com)

4 pounds pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Preheat oven to 375 degrees F (190 degrees C). Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat. Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt. Bake for 1 hour, turning every 20 minutes.

Notes: Before putting the ribs in the oven I boiled them for 30 min. I also added some soy sauce and garlic powder to the water to help infuse the ribs. I think this step helped with keeping them very tender. I also shortned the cooking time in oven to 45 min.

Amy