Category: Recipes

My kids all love these ribs. I always tell them that they are so good thanks to my super secret rib rub. They then ask me what’s in it and I tell them it’s a secret. Since I have to keep coming up with recipe every time I run out, I decided it was time to write it down. Here it is:

1/2 cup brown sugar
1/4 cup black pepper
1/4 cup smoked paprika
3 tablespoons sea salt
3 tablespoons chili pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon cumin

Mix it all together really well and store in an airtight container. I put some into an empty spice container (a garlic powder one that ran out just when I was making this recipe) for easy shaking onto the ribs. Shake a generous amount on each side, being sure to rub it into the meat before you turn it over. I then put them into my crockpot on “keep warm”, which seems to be a code word for “low” these days, and leave them there for about 8 hours. You could just eat them right out of the crockpot, but to kick it up a notch you will want to paint your favorite BBQ sauce on the bottom, then put them into the oven on broil for about 3 minutes, next flip them over and repeat on the top side. I put the ribs on a little cooling rack on top of a cookie sheet for this step. I then cut into individual ribs and make sure to grab some for myself before the feeding frenzy starts.

I made this for the kids tonight. They loved it! Truth be told, I did too. Be warned, it is highly addictive. This recipe can easily be converted to any “holiday” bark just by using different colored M&Ms.

Ingredients:

1/4 lb saltines (about one sleeve)
1 cup brown Sugar
1 cup butter
2 1/2 cups semi-sweet chocolate chips
1 cup (about 1/2 a bag) Reese’s peanut butter chips
chopped M&Ms

Directions:

Preheat over to 400 degrees. Grease a cookie sheet. Be sure to use one with sides or this messy mixture will get all over! Place saltines in pan, salted side up. Melt butter then add brown sugar and bring to a boil. Boil for 3 minutes – do not stir. Pour over crackers and place in oven for 5 minutes. Sprinkle peanut butter chips over top and put in oven for 1 minute. Use spatula to smooth melt peanut butter chips evenly over the top of the mixture. Sprinkle chocolate chips over top and place in over for 1 minute. Use spatula to smooth melted chocolate chips evenly over the top of the mixture. Sprinkle M&M’s over the top and place in freezer for 1 hour to set. Once set crack into individual pieces.

I made these yesterday and they were a big hit. The kids all loved them!

3/4 cup plus 3 Tablespoons butter
9 Tablespoons of Cocoa
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons Vanilla
1 cup plus 2 Tablespoons Flour
11 oz bag of peanut butter chips

Melt butter then combine with the rest of the ingredients. Mix well then pour into greased 9″x13″ pan. Bake in 350 degree oven for 20-25 minutes.

Here’s some pictures of the goodies I made for Christmas dinner this year. I made a red and green layered jello, red and green M&M cookies and peanut blossoms made with red and green sugar. They looked so festive, don’t you think?

I made this last month and everyone in the family loved it! I’m making it again tomorrow, so I thought I’d add it to my blog so I won’t loose the recipe.

Ingredients:

4 pounds chuck roast or sirloin tip roast
1 (10.5 ounce) can beef broth
1 packed onion dip mix
1 can or bottle of beer
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp Worcestershire sauce
8 provolone cheese slices
8 french rolls

Mix beef broth, beer, onion dip mix, garlic powder, onion powder and Worcestershire sauce. Trim excess fat from roast and place in slow cooker. Pour liquid mixture on top of roast. Cook in crockpot on low for 6-7 hours. One hour before you plan to eat, take roast out of crockpot and cut into thin slices. Return slices to crockpot and continue cooking for an hour. Heat rolls. Place slices of roast in rolls. Top with Provolone cheese. Use liquid in crockpot for dipping.

I made this soup tonight and it was so good! I’m posting it to my blog so I don’t loose the recipe.

INGREDIENTS

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
5 cups milk
2 cups chicken broth
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS

Place the bacon in a large skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot , melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk and chicken broth, whisking constantly until thickened. Stir in potatoes, onions, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese and sour cream. Be sure to save some bacon, cheese and sour cream to place on top of the soup when it is served. Continue cooking, stirring frequently, until cheese is melted.

I have been bugged by many people to put this recipe on my blog. (Chantel, this is mainly for you!) Since I am making it for the 4th of July, it occurred to me to add it to my blog. This recipe that was handed down from my Grandma Parker. If you like chocolate, you will love this cake.

Cake:

Ingredients

2 cups of sugar
2 cup of flour
1 cup of butter
1/2 cup of shortening
1 cup water
3 tbsp cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

In large mixing bowl combine sugar and four; set aside. In a saucepan melt the butter, shortening, water and cocoa. Heat to almost a boil, combine with the sugar/flour mixture. When mixed well, add the remaining ingredients (buttermilk, eggs, baking soda, cinnamon and vanilla). Pour into a greased and floured long cake pan. Cook for 30 to 40 minutes at 350 degrees.

Frosting:

Ingredients:

3 3/4 cups powdered sugar
3 tbsp cocoa
1 tsp vanilla
1 cup butter
4 tbsp milk

Directions:

Place the powdered sugar in a large bowl; set aside. In a saucepan, bring to boil the butter and cocoa. When boiling, pour over powdered sugar and add the milk. Beat well. Mix in vanilla. Pour the frosting over the hot cake. Frosting will harden as it cools.

A friend made some of this bread for me and it was delicious! She was kind enough to give me the recipe. I am putting it in my blog so I don’t loose it. I am going to make some of it later this week once I have had time to get all the ingredients.

Coconut Banana Bread:

2 C. Flour
3/4 tsp. baking soda
1/2 tsp. salt
1 C. sugar
1/4 C. butter
2 eggs
1 1/2 C. smashed banana
1/4 C. yogurt
3 Tblsp. Dark Rum (or extract)
1/2 tsp. vanilla
1/2 C. sweetened coconut
1/2 C. Chocolate Chips

Preheat oven to 350.
Cream together butter and sugar. Add eggs and beat until smooth. Pour in vanilla and rum. Beat in the bananas and yogurt. Add the flour, soda and salt. Once well mixed add the coconut and chocolate chips. Pour into sprayed 9×5 loaf pan. Sprinkle with either a little bit of coconut or a mixture or brown sugar and oatmeal.* Bake for 50-60 min.

The topping is supposed to be a lime glaze: 1/2 C. powdered sugar and 1 1/2 Tblsp. lime juice. This topping goes on afterwards, it is good but just makes the bread a little messy

I’m working on cleaning my desk and came across this recipe which I have been meaning to put in my blog for a while.

Ingredients:

2 1/2 cups Milk
2 1/4 cups Sugar
1/2 teapoon. Salt
2 1/2 cups Half and Half
1 1/2 tablespoons Vanilla Extract
5 Cups Whipping Cream

Directions:

Scald milk until bubbles for around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

This recipe is for the 5 quart Rival Ice Cream Maker.