Sweet 'n' Sour Country Ribs

I found this recipe in my one-dish collection cookbook (Find it on Amazon!) and thought I'd try it because it looks SO GOOD! Instead of using pork ribs I used pork chops because I couldn't find ribs at Smith's and if you know me, you know I HATE Walmart!

Instead of re-typing the recipe and probably plagiarizing, I found it online. It's from the French's mustard website (Reckitt Benckiser, 2011).

Ingredients:

3 pounds country-style pork ribs, fat trimmed

3 large sweet potatoes, peeled and cut into 2-inch chunks

2 cups apple juice

1/4 cup cider vinegar

1/4 cup FRENCH'S® Extra Tenderizing™ Worcestershire Sauce

1/4 cup packed brown sugar

2 tablespoons FRENCH'S® Spicy Brown Mustard

2 tart green apples, cored and cut into 1-inch chunks

1 tablespoon cornstarch

Directions:

Heat 1 tbsp. oil in 6-quart saucepot or Dutch oven over high heat. Cook ribs 10 minutes or until well-browned on all sides; drain fat.

Add potatoes to ribs. Whisk together apple juice, vinegar, Worcestershire, sugar and mustard. Pour over rib mixture; stir well. Heat to boiling. Reduce heat to low. Cook, covered, 40 minutes or until pork is tender and no longer pink in center, stirring occasionally.

Stir in apples; cook 5 minutes or until tender. Transfer ribs, potatoes and apples to platter; keep warm. Combine cornstarch with 2 tbsp. water. Stir into pot. Heat to boiling, whisking constantly. Cook 1 to 2 minutes or until liquid thickens, stirring often. Serve with crusty bread, if desired.

Reckitt Benckiser. (2011). Sweet 'n' sour country ribs recipe. Retrieved from http://www.frenchs.com/recipe/sweet-n-sour-country-ribs-RE0436

Grandma Elsie's egg noodles

This is an old family recipe, I remember Grandma making them, but I learned from my mom. I have changed some things as every cook does, but you'll get the idea. There is no real recipe (amounts are by feel and by choice).

Dough-

5 eggs (more or less- I always make at least 5 because we like the left overs)

Enough AP flour to make a very stiff dough

Chicken base or granulated bullion

I usually put in some poultry seasoning too and salt & pepper. Sometimes I use garlic salt.

Mix this all together until it makes a stiff ball (let rest 20 minutes so it's easier to roll).

Roll out very thin, sprinkling with flour to keep from sticking. Roll up like a cinnamon roll.

Cut the roll in half length wise and then into thin noodles. Separate them into individual noodles.

I usually cut the ball in two to make the process easier.

Broth- (the real secret, the better the broth the better flavor in the noodle)

I usually have some from cooked chicken or turkey in the freezer, but you can use canned.

Pulled chicken, canned or frozen chicken in the broth is also great. If I am making a one pot meal I'll put frozen veggies in the cooking broth for flavor and extras like the nutrients they offer, but if I'm making it with a meal I don't add veggies. Mom grates a carrot into her broth regardless.

Season the broth (stock) with chicken base, salt & pepper etc. to suit your fancy as long as it tastes good and bring to a boil.

Add the noodles to the boiling broth & cook until done (they should not be doughy inside) usually 30-45 minutes

ENJOY!

homemade mint chip ice cream

1 1/2 cup heavy whipping cream
1 1/2 cup milk (I used 1 %)
3 drops peppermint oil
1 tsp vanilla
1 cup sugar
1/2 cup chopped thin mints add 15 minutes into freezing
green food color (if wanted)
mix everything well (except mints) until sugar is almost melted, pour into ice cream freezer- freeze as directed
makes 1 quart

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homemade strawberry cheesecake ice cream

1 can sweatened condensed milk

3 oz cream cheese or marscapone (room temp)

1 cup chopped strawberries

1 cup heavy whipping cream

1 tsp honey

1 tsp real vanilla (I make my own- 3/4 cup vodka, 2 vanilla beans split, put into seal containter, shake everyday & ready to use on the 3rd day)

Using beaters mix until smooth all except berries- pour into ice cream maker add berries slowly

freeze

makes 1 Quart

BUCKEYES (MY VERSION)

There are a lot of versions of this recipe, but I think this works out the best. I’ve been making these for over 30 years and this is almost fail-proof.

Ingredients:
12 oz peanut butter
1 ¾ cup of real butter
1 pound powdered sugar
1 large bag chocolate chips

Hints: Try to buy thick peanut butter, not creamy, old fashioned works best. Creamy makes the batter too soft.

Mix peanut butter, butter and powdered sugar until fully mixed, you have to use your hands, so take your rings off.

Form mixture into small size balls and refrigerate, or freeze. The harder they are, the easier they are to work with.

Melt chocolate chips in double boiler, this way the melted chocolate stays soft long enough to coat the peanut butter balls.

Dip frozen peanut butter balls in melted chocolate with a toothpick until well coated and place on cookie sheet. Either spray cookie sheet with non-stick spray or use wax paper.

Don’t let melted chocolate chips cook too much, or it will be hard to work with.

You can either stick a round toothpick into each peanut butter ball, or use the same one, whichever is easiest for you to work with. Sometimes the toothpick is hard to get in, once they are frozen. I usually stick the toothpick in before I freeze them.

Keep refrigerated, these are very addicting.


Jackie Stephens

Snack Cake

You know those little snack cakes you can buy in the stores now for about a dollar. I thought I could perfect something like this a lot more economical. Here goes.

Use any kind of cake mix you want!
I used the plastic bowls because I bought some of the cakes.
I also tried it using my corningware cereal bowl(not the large ones).
I have used all different kinds of cake mixes.
The only thing I found different is when I made a pineapple-upsidedown cake, I had to use two bowls otherwise they can be mixed and baked in 1 bowl.

1/2 cup of cake mix
1 tablespoon of water
2 teaspoons of oil
2 teaspoons of egg-beaters
Mix together in the bowl
Cook for 46 seconds in microwave (power of microwave may effect the cooking time)

For the pinapple upsidedown cake you have to cook the butter and brownsugar in the final cooking bowl for 30 seconds, then you add the pineapple and the cake mix as per the instructions above, and cook for about 90 seconds.

I have added nuts, raisins, fruit and many more things to different varieties of cakes
I use the sugar-free or lower sugar items when I can

Lower sugar cheesecake

This is delicious! Also, lower in calories.

A full package of sugar free cookies crushed
1/4 stick of butter
1/4 cup of splenda

1 8oz. softened lowfat creamcheese
1 8oz. softened mascarpone
1/2 cup of splenda
1/4 cup of egg beaters
1 tablespoon flour
1/3 cup of non-fat milk
1 teaspoon of vanilla
optional lemon peel shredded

Crush the cookies, add the splenda, and the butter and put in 350 oven for about 15 mins.

While that's baking mix the 2 cheeses, the sugar, flour until smooth
Add the egg beaters, vanilla, milk, and lemon peel

When the crust is finished, take it out of the oven and pour in the filling
Put aluminum foil around the pan
Put in a larger pan, and pour water half way up the cake
Bake in a 350 oven for about an hour
I use a 6in. springform pan I got at the kitchen store. I makes a nice high cheesecake.