My Favorite Sweet (& Savory!) Recipes
Saucy Drumsticks
Saucy Drumsticks Recipe
Saucy Drumsticks
12 chicken legs or thighs
1 jar marinara (no sugar added)
¼ cup onion flakes
½ tsp. salt
½ tsp. garlic powder
½ tsp. red pepper
Clean chicken and discard the skin and any visible fat.
Put the pieces into the slow cooker. Add the sauce, onion, salt, garlic and red pepper and stir to mix.
Cover and cook on low for 7-9 hours.
(Recipe for Saucy Drumsticks, Diabetic Connect, 2015)
Spice-Rubbed Baby Back Ribs
The healthiest way to cook ribs (both meaty spareribs and smaller, leaner baby backs) is to grill or roast them on a rack rather than bake them in a pan. As the meat cooks, the fat drips off instead of pooling around and saturating the meat. Also, cook the ribs long enough so that the fat melts away and the flesh becomes tender—and even more delicious!!
Spice-Rubbed Baby Back Ribs Recipe
Spice-Rubbed Baby Back Ribs
1 ¼ tsp. salt
1 tsp. chili powder
1 tsp. light brown sugar
¾ tsp. ground coriander
¾ tsp. ground cumin
½ tsp. freshly ground black pepper
1 rack baby back ribs (2 lb.) cut between ribs into 4 large pieces
1 small lime, halved
In a small bowl, stir the first 7 ingredients. Place ribs in a large baking dish. Rub the ribs all over the cut sides of the lime, and then rub with the spice mixture. Cover with plastic wrap and refrigerate about 30 minutes before cooking.
If grilling the ribs, preheat the grill or grill pan over medium. Grill the ribs, turning occasionally, until browned and tender when pierced with a form, 20 to 30 minutes.
If baking, preheat the oven to 300 F. Place the ribs on a rack set inside a rimmed baking sheet, meatier side up. Cover loosely with foil and roast until tender when pierced with foil, about 50 minutes. Preheat the broiler; broil until browned, 5 to 10 minutes.
Let the ribs rest about 5 minutes. Cut between the bones into individual ribs. 4 servings
**SKINNY BARBECUE SAUCE**
1/3 cup cider vinegar * 1/3 cup ketchup * ¼ cup plus 1 Tbsp. applesauce * 1 Tbsp. Dijon mustard * 1 large clove garlic, minced * ¾ tsp. freshly ground black pepper * ½ tsp. Worcestershire sauce * ¼ tsp. chili powder .
In a bowl, whisk all ingredients. Makes about 1 cup.
(Recipe for Spice-Rubbed Baby Back Ribs, EveryDay with Rachael Ray, July 2015)
McCormick Savory Herb Rub Roasted Turkey
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Choosing high-quality McCormick flavors will turn the year’s most important meal into a feast that won’t be forgotten.
McCormick Savory Herb Rub Roasted Turkey Recipe
McCormick Savory Herb Rub Roasted Turkey
1 whole turkey (12 to 14 lb.) fresh or frozen, thawed
1 Tbsp. vegetable oil
2 Tbsp. Rubbed Sage
1 Tbsp. Paprika
1 Tbsp. Lawry’s Seasoned Salt
2 tsp. Garlic Powder
1 Tsp. Ground Black Pepper
¾ tsp. Ground Nutmeg
1 large onion, cut into wedges
6 Bay Leaves
** All highlighted spices are McCormick **
Place turkey on rack in roasting pan. Brush with oil. Mix seasonings in small bowl. Sprinkle 1 tablespoon of seasoning inside turkey. Spread remaining seasoning over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add ½ cup water to pan. Cover loosely with heavy-duty foil.
Roast in preheated 325 F oven for 1 hour. Remove foil. Roast 2 to 2 ½ hours longer or until internal temperature reaches 165 F. (175 F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make gravy. 12 servings
(Recipe for McCormick Savory Herb Rub Roasted Turkey was in www.tasteofhome.com, 2014)
Lazy Man’s Ribs
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender! I’ve made them for a lot of my buddies—including my preacher—and some have even suggested that I try bottling my sauce and selling it to the public!
Allan Stackhouse, Jr. Jennings, Louisiana
Lazy Man’s Ribs Recipe
Lazy Man’s Ribs
2 ½ Lbs. pork baby back ribs, cut into eight pieces
2 tsp. Cajun seasoning
1 medium onion, sliced
1 cup ketchup
½ cup packed brown sugar
1/3 cup orange juice
1/3 cider vinegar
¼ cup molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. KC Masterpiece
1 tsp. stone-ground mustard
1 tsp. paprika
½ tsp. garlic powder
½ tsp. Liquid Smoke, optional
Dash salt
5 tsp. cornstarch
1 Tbsp. cold water
Rub ribs with Cajun seasoning. Layer ribs and onion in a 5 quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm. Strain cooking juice and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. 4 servings
(Recipe for Lazy Man’s Ribs was in tasteofhome.com)
Favorite Cola Chicken
Recipe provided courtesy of Taste of Home magazine. Find more great recipes
Everyone who tries this chicken asks for the recipe. They’re surprised to hear that soda is the secret ingredients!
Jean Jarvis Wautoma, Wisconsin
Favorite Cola Chicken Recipe
Favorite Cola Chicken
1 can (12 oz.) diet cola
½ cup ketchup
2 to 4 Tbsp. finely chopped onion
¼ tsp. dried oregano
¼ tsp. garlic powder
8 bone-in chicken thighs, skin removed
In a large skillet, combine first five ingredients. Bring to a boil; boil for 1 minute. Add chicken; stir to coat. Reduce heat to medium; cover and simmer for 20 minutes.
Uncover, simmer for 45 minutes or until a meat thermometer reads 180 F. 4 servings
(Recipe for Favorite Cola Chicken was in tasteofhome.com)
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