Ribs

6-7 lb St Louis Style Spare Ribs

Rub:
2 Tablespoons Paprika
1/4 Cup Brown Sugar
1 1/2 teaspoons Pepper
1 1/2 teaspoons Garlic Powder
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Cayenne Pepper
1/2 teaspoon Dry Mustard
1/4 teaspoon Celery Seed
1/4 teaspoon Oregano
1 bottle Bbq Sauce

Preheat oven to 275.

Pat ribs down with paper towel to dry off.  Take membrane off of the bottom of ribs by holding onto with a paper towel and pulling hard.  If there is any excess fat on the top cut off with knife.

Lay meat side up on a double layer of foil

Mix rub ingredients together. 

Sprinkle 3 Tablespoons on top of ribs and rub into the meat.

Flip so bone side is up and sprinkle 1 Tablespoon on bone side.  You should be out of rub, if not sprinkle rest on bone side.

Wrap ribs in foil making sure it is sealed up tight.  I roll down then roll in sides.

Bake in oven for 3 hours.

I like to let it sit in foil for 30 min to an hour after taking it out of the oven to steam it a bit.

Heat Grill to about 350.

Pour Bbq sauce into a bowl for basting.

Grill ribs, bone side down first.  Brush with Bbq sauce.  Flip after about 5 minutes.  Brush with rest of Bbq sauce.

Serve with mashed potatoes, salad, and rolls!

Note:  For Bbq sauce we use Open Pit - Thick N Tangy, Brown Sugar & Spice

Rotel and Cheese Sauce - Bryan Golden & Nancy Golden

16 oz Velveeta
1 can Rotel

Cut up Velveeta into little chunks.  Put into a blender.

Pour can of Rotel over cheese chunks.

Blend till all tomato chunks have chopped up completely.

Note: You can warm up in microwave.  Be careful to only heat for 20 seconds at a time and then stir.  You want a soupy consistency.  Too much heating will make it burn.

Rice - Gina Dale

                                    1                     2                    3

Chicken Broth     1 3/4 cups       3 1/2 cups       5 1/4 cups
Butter                  1  T.                  2 T.                  3 T.

Salt                      3/4 t.               1/2 T.                 2 t.
Jasmin Rice        1 cup               2 cups              3 cups

Bring broth or water, butter, and salt to a boil until butter is melted.  Stir in rice.

Cover, reduce heat, and simmer for 18 minutes.

Remove from heat, uncover, and fluff with a fork.

Rotel Shells and Cheese

1 box Velveta Shells and Cheese
1 can Rotel, undrained
Pepper

Make shells and cheese according to package directions.

Stir in can of Rotel.

Sprinkle with pepper.

Note:  For those eating who do not like spicy food, spoon rotel into individual bowls.  You can also just use a can of diced tomatoes to cut down on the spice.

Rice Crispy Treats

• 6 Cups Rice Krispies
• 3 tablespoons butter
• 1 package (10 oz., about 40) Marshmallows
• 
  
• Place rice krispies in a large bowl.

In large saucepan melt butter over low heat. 

Add marshmallows and stir until completely melted. 

Remove from heat. 

Pour marshmallow liquid over rice krispies. Stir until well coated.  You need to do this quick because it starts to harden.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 

Cover and cool. 

Cut into 2-inch squares. Best if served the same day.

Note:  I like to spray my wax paper with pam to help it from sticking to the paper.

Raspberry Cream Cheese Bars

3/4 cup Butter, softened
1 cup Brown Sugar
1 1/2 cups Oats
1 1/2 cups Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
11 oz. package Cream Cheese, softened
1/2 cup Sugar
2 Eggs
1 teaspoon Vanilla
18 oz. jar Raspberry Jam
1/3 cup chopped slivered Almonds

In a mixing bowl, cream butter and brown sugar.

In another bowl combine oats, flour, baking soda and salt.

Add oat mixture to the butter mixture; mix well.

Take about 1  cup of the mixture and put it in a small bowl to use for topping.

Press the rest of the mixture into a greased 13x9 glass pan.  I more like lightly pat the mixture than press.  If you press too firmly then it will be hard to cut bars and take them out.

Bake at 350 for 11-13 minutes or until edges just begin to brown.

Meanwhile in a small mixing bowl, beat the cream cheese and sugar. I normally just use the same bowl that I mixed the oat and butter mixture in.

Add eggs and vanilla; mix well.

Spread over crust.

In a small bowl stir jam so it can pour easily.

Spread carefully on top of cream cheese mixture.  I like to drizzle it from the bowl covering the cream cheese.

Mix the remaining oat mixture with almonds.

Sprinkle on top of jam.

Bake for 25-30 minutes or until set and edges are golden brown.

Refrigerate after it has cooled. Best if made the day before.

Roasted Salsa

Roasted Salsa: 
     2 large Tomatoes, seeded and chopped
     2 Jalapeno pepper, chopped (I only use seeds from 1)
     1 Onion, quartered
     4 cloves Gralic, peeled
     1 Lime juiced
     2 pinches kosher salt and pepper to taste
     1 can tomatoes (any type) (may not need it)

Preheat oven to 450 (I use my big toaster over.)

Place tomatoes, jalepano, onion, and garlic in a pan with a lip.

Roast for 20 minutes.

Let cool for about 30 minutes.

Place the roasted veggies into a food processor. Pour lime juice in and sprinkle with salt and pepper. Puree until smooth. If it is not the right consistency add enough canned tomatoes till you are satisfied.

Rigatoni w/ Sausage, Peppers, & Onions

1/4 cup olive oil
1 package Hot Italian sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups Sparkling Red Grape Juice
1 (14.5-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes
1 lb rigatoni or penne pasta
freshly grated Parmesan cheese

Heat the oil in a large cast iron skillet over medium heat. Add the sausages and cook until brown.  I cook them for 4 minutes on both sides each then one the narrow sides that didn't get cooked for 2 minutes each.  I put a splatter screen over them while cooking and turn with tongs.  Remove from the pan to a plate with a paper towel on it.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper to the juices in the pan and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Sparkling grape juice, tomatoes, and chili flakes. Stir to combine, scraping the bottom of the pan to release all the browned bits. Bring to a simmer.

Cut the sausages into 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes on low heat.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, about 11 minutes. Drain the pasta and put in a large bowl.  Pour the thickened sauce mixture over the pasta; toss to combine.

Spoon into individual bowl and sprinkle each serving with Parmesan.

Roasted Veggies

2 Red Potatoes, cut into wedges
4 Carrots, cut in 2 inch pieces, then halved.
1 large Onions, cut into wedges
2 medium cloves Garlic, minced
1 1/2 Tablespoons Olive Oil
1 teaspoons Salt
1 teaspoons Pepper


Adjust oven rack to middle position and heat oven to 450º.

Toss potatoes, carrots, onions, garlic, and olive oil in medium bowl to coat; season with salt and pepper and toss again to blend.

Place veggies in a shallow roasting pan spread evenly out and cook about 20 minutes.

Remove pan from oven and turn veggies over using spatula.

Return pan to oven and roast for another 20 minutes.