Cola Barbecue Ribs

August 17, 2013 Leave a Comment
Cola Barbecue Ribs

Cola Barbecue Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Enjoy the smoky goodness of a summer barbecue all year long by preparing these moist and tender ribs, inclement weather or not.

               Karen Shuck                                                       Edgar, Nebraska

 

Cola Barbecue Ribs Recipe

Cola Barbecue Ribs

¼ cup packed brown sugar

2 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

3 Tbsp. Liquid Smoke, optional

4 Lbs. pork spareribs, cut into serving pieces

1 medium onion, sliced

½ cup cola

1 ½ cups barbecue sauce

In a small bowl, combine the brown sugar, garlic, salt, pepper and Liquid Smoke if desired; rub over ribs.

Layer ribs and onion in a greased 5 0r 6 qt. slow cooker; pour over ribs.  Cover and cook on low for 8-10 hours or until ribs are tender.  Drain liquid.  Pour sauce over ribs and cook 1 hour longer.       4 servings

 

(Recipe for Cola Barbecue Ribs was in tasteofhome.com)

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Caramel Layer Oatmeal Fudge Bars

February 25, 2013 Leave a Comment

This fudge-filled bar with a chewy caramel layer is made with a brownie mix for extra easy preparation.

Caramel Layer Oatmeal Fudge Bars Recipe

Caramel Layer Oatmeal Fudge Bars

32 caramels

1/4 cup milk

1 cup firmly packed brown sugar

¾ cup margarine, softened

1 ½ cups flour

1 ½ cups quick-cooking rolled oats

½ tsp. baking soda

¼ tsp. salt

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix

¼ cup VERY hot tap water

¼ cup oil

1 egg

Preheat oven to 350 F.  Grease bottom only of 13×9 inch pan.  In small saucepan over low heat, melt caramels with milk, stirring occasionally until well blended.

In large bowl, beat brown sugar and margarine until light and fluffy.  In medium bowl, combine flour, oats, baking soda and salt.  Add flour mixture to sugar mixture; mix at low speed until crumbly.  Reserve 1 ½ cups of crumb mixture.  Press remaining crumb mixture in bottom of prepared pan.  Pour melted caramel mixture over crust; spread evenly.

In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes with spoon.  Carefully spread over caramel layer.  Sprinkle with 1 ½ cups reserved crumb mixture.  Bake at 350 F. for 30 to 40 minutes or until deep golden brown.  Cool completely.  Cut into bars.       36 bars

(Recipe for Caramel Layer Oatmeal Fudge Bars was in Pillsbury Classic Cookbook.)

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Tri-Level Brownies

February 16, 2013 Leave a Comment
Tri-Level Brownies

Tri-Level Brownies

This Tri-Level Brownie is a triple treat!  A soft brownie layer topped with butterscotch layer topped with a creamy chocolate frosting.

Tri-Level Brownies Recipe

Tri-Level Brownies

Brownies:   2 cups firmly packed brown sugar

¾ cup margarine, softened

2 tsp. vanilla

3 eggs

2 ½ cups flour

2 tsp. baking powder

½ tsp. salt

2 oz. (2 squares) unsweetened chocolate, melted

Frosting:   3 cups powdered sugar

½ cups margarine, softened

3 oz. (3 squares) unsweetened chocolate, melted

1 tsp. vanilla

Dash salt

1 egg

1 to 2 Tbsp. milk

Preheat oven to 350 F.  Grease and flour 13×9 inch pan.  In a large bowl, beat brown sugar, ¾ cup margarine and 2 teaspoons vanilla until light and fluffy.  Add 3 eggs, one at a time, beating well after each addition.  Add flour, baking powder and ½ teaspoon salt; blend well.  Divide batter in half.  Add 2 oz. melted chocolate to half of batter; blend well.  Spread chocolate batter in prepared pan.  Drop plain batter by tablespoonfuls over chocolate layer; spread carefully.  Bake at 350 F. for 25 to 30 minutes or  until light golden brown.  Cool completely.

In large bowl, beat 1 cup of the powdered sugar, ½ cup margarine, 3 oz. melted chocolate, 1 teaspoon vanilla and dash salt until creamy.  Add 1 egg; beat well.  Gradually add remaining 2 cups powdered sugar; blend well.  Add milk until of desired frosting consistency.  Frost cooled brownies.  Cut into bars.        36 bars.

(Recipe for Tri-Level Brownies was in Pillsbury Classic Cookbook.)

 

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Barbecue Meatballs

January 10, 2013 Leave a Comment
Barbecue Meatballs

Barbecue Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I came across this recipe while living abroad many years ago.  These meatballs are as finger-licking good as barbecued ribs but easier to eat.

                Dane Harvill                                                                              Mosca, Colorado

Barbecue Meatballs Recipe

2

Barbecue Meatballs

2 eggs

½ cup evaporated milk

1 cup dry bread crumbs

1 small onion, chopped

1 tsp. salt

½ tsp. pepper

2 Lbs. ground beef

Sauce:    1 ½ cups water

2/3 cup packed browned sugar

¼ cup chili sauce

3 Tbsp. cider vinegar

3 Tbsp. soy sauce

2 Tbsp. ketchup

1 ½ tsp. ground ginger

¼ tsp. salt

1/8 tsp. pepper

Dash Worcestershire sauce

In a large bowl, combine the first six (6) ingredients.  Crumble beef over mixture and mix well.  With wet hands, shape into 1-inch balls.  In a large skillet, brown meatballs in small batches over medium heat, turning often.  Remove with slotted spoon and keep warm; drain.

In the same pan, combine sauce ingredients.  Bring to a boil over medium heat.  Reduce heat; add the meatballs.  Simmer uncovered for 30 minutes or until sauce is absorbed.       6 ½ dozen

 

(Recipe for Barbecue Meatballs was on tasteofhome.com/Recipes – 2012)

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Snow Ball Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 14, 2012 Leave a Comment

Snowball Cookies

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Good Christmas cookies!

Snow Ball Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

Snow Ball Cookies

1 cup margarine

4 Tbsp. brown sugar

4 Tbsp. sugar

2 cups flour

1 cup walnuts, chopped

1 cup semi-sweet chocolate chips, chopped

Combine and mix all ingredients.  Chill. Then shape into 1” balls.

Bake 350 F. for 15 minutes.

After cooled, shake in powdered sugar.

(Recipe for the Snow Ball Cookies was in the Greco Family “Cook”Book., Lillian Pisani,  1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Peanut Butter Christmas Mice Recipe

December 10, 2012 Leave a Comment

Peanut Butter Christmas Mice

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These “mice” were always a hit at my children’s classroom parties.  Even though they’re grown, they still ask me to make these cookies for the holidays.

Nancy Rowse                                                                     Bella Vista, Arkansas

 

Peanut Butter Christmas Mice Recipe

Peanut Butter Christmas Mice

1 cup creamy peanut butter

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

1 tsp. vanilla

1 ½ cups all-purpose flour

½ tsp. baking soda

½ cup peanut halves

2 Tbsp. green and red M&M’s miniature baking bits

4 tsp. miniature semi-sweet chocolate chips

Cake decorator holly leaf and berry candies

60 to 66 pieces red shoestring licorice (2 inches each)

In a large mixing bowl, cream peanut butter, butter and sugars.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to the creamed mixture.  (Dough will be soft.)  Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls.  Place 2 inches apart on ungreased baking sheets.  Pinch each ball at one end to taper.  Insert two peanut halves in center of each ball for ears.  Add one M&M baking bit of nose and two chocolate chips for eyes (the tip of the chip goes into the dough).  Arrange holly and berry candies in front of one ear.

Bake at 350 F. for 8 to 10 minutes or until set.  Gently insert one licorice piece into each warm cookie for tail.  Remove to wire rack to cool completely.

EDITOR’S NOTE:  Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

(Recipe for Peanut Butter Christmas Mice was in Taste of Home Best Loved Cookies & Bars, January 19, 2009 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

November 22, 2012 Leave a Comment

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed to the cookbook.

 

Apple Crisp

Serve warm with ice cream or whipped cream.

Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

Apple Crisp

 

6 cups (3 apples), pared and sliced

1 Tbsp. lemon juice

¼ cup water

¾ cup firmly packed brown sugar

¾ cup flour

1 tsp. cinnamon

1/3 cup margarine

 

Peel apples. Cut in half, then quarters.  Cut out the core.  Slice into bite-size pieces.

Place apples in a buttered baking dish.  Mix water and lemon juice.  Sprinkle over apples in baking dish.

In mixing bowl, combine brown sugar, flour and cinnamon.  Using a pastry blender, cut in margarine until mixture is crumbly.

Sprinkle crumb mixture over apples in baking dish.  Refrigerate overnight.

Bake 375 F. about 30 minutes or until apples are soft and “pudding” bubbly.  Topping will be crisp.

 

(Recipe for the Apple Crisp recipe was in the Greco Family “Cook”Book, Katy Dellos, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cranberry Bread Pudding Recipe

November 17, 2012 Leave a Comment

Bread pudding is an old-fashioned baked dessert of cubed or sliced bread saturated with a mixture of milk, eggs, sugar and spices.  This Cranberry Bread Pudding has been simplified by using purchased toasted bread cubes.

Cranberry Bread Pudding Recipe

Cranberry Bread Pudding

Bread Pudding:   2 ½ cups unseasoned toasted bread cubes (from 12 oz. pkg.)

1 ½ cups milk

¼ firmly packed brown sugar

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. vanilla

2 eggs, beaten

½ cup sweetened dried cranberries

Sauce:   1/3 cup sugar

1/3 cup firmly packed brown sugar

1/3 cup whipping cream

1/3 cup butter

1 tsp. vanilla

Heat oven to 350 F.  Grease 1-quart casserole.  In greased casserole, combine bread cubes and milk; mix well.

In medium bowl, combine ¼ cup brown sugar, cinnamon, nutmeg, ½ teaspoon vanilla and eggs; blend well.  Stir in cranberries.  Add egg mixture to bread cube mixture; mix well.

Bake at 350 F. for 45 to 50 minutes or until pudding is set.

In small saucepan, combine sugar, 1/3 cup brown sugar, whipping cream and butter; mix well.  Cook over medium heat for about 5 minutes or until mixture comes to a boil, stirring occasionally.  Stir in 1 teaspoon vanilla.  Serve warm sauce over warm pudding.

Tip:  The bread pudding can be assembled in the casserole and refrigerated overnight before baking it.  The sauce can be made a day ahead and refrigerated; reheat it just before serving.

(Recipe for the Cranberry Bread Pudding was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Apple Streusel Coffee Cake Recipe

September 2, 2012 Leave a Comment

Apple Streusel Coffee Cake

I found this recipe on the back of the box of Bisquick, many, many years ago (1986).  This Apple Streusel Coffee Cake came out so good, that I still make it to this day (2012).  The only thing that I do different is I double the streusel, because I put it on to top of cake too.

Apple Streusel Coffee Cake Recipe

Apple Streusel Coffee Cake

3 cups Bisquick

1 cup sugar

¼ cup margarine, softened

1 ½ cups sour cream

1 ½ tsp. vanilla

2 eggs

2 cups chopped apples

Streusel:   It is doubled already

½ cup packed brown sugar

½ cup finely chopped walnuts

2 tsp. cinnamon

Glaze:  ¼ cup margarine

2 cups powdered sugar

1 tsp. vanilla

1 to 2 Tbsp. milk

Grease and flour 13×9 pan.  Prepare streusel; then set aside.  Mix Bisquick, sugar, margarine, sour cream, vanilla and eggs (the apples go in afterwards); beat vigorously 1 minute.  Spread ½ of the batter in pan; sprinkle (about ¾) streusel and ½ of the apples.  Put the rest of batter on; then top it with the remaining apples and streusel.

Bake in oven at 350 F. for 45 to 50 minutes.  When toothpick comes out clean, cake at that point is done.  When cake is cool, place on serving plate and drizzle with the glaze.

(Recipe for the Apple Streusel Coffee Cake was on the back of Bisquick, 1986.)

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Milk Chocolate Cashew Drops Recipe

August 31, 2012 Leave a Comment

Milk Chocolate Cashew Drops

Just about EVERYONE loves chocolate and cashews.  When I made the Milk Chocolate Cashew Drops, I was in heaven. I love cashews and when I added them together…well, I was simply in heaven.

Milk Chocolate Cashew Drops Recipe

Milk Chocolate Cashew Drops

¾ cup firmly packed brown sugar

1/3 cup milk

2 Tbsp. light corn syrup

½ cup milk chocolate chips

3 oz. chocolate-flavored candy coating, cut into pieces

½ cup chopped salted cashews

½ tsp. vanilla

36 salted cashew halves

Line cookie sheets with waxed paper.  In heavy medium saucepan, combine brown sugar, milk and corn syrup; bring to a boil over medium heat, stirring constantly.  Remove from heat.  Stir in remaining ingredients EXCEPT cashew halves; blend well.  Refrigerate 15 minutes or until mixture thickens.

Drop by scant teaspoonful’s onto waxed paper-lined cookie sheets.  Press 1 cashew half on top of each candy.  Store in refrigerator.    Makes 3 dozen candies.

(Recipe for the Milk Chocolate Cashew Drops was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 89)

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