Ribs

1 rack of ribs

2 cups BBQ Sauce

Olive Oil

Salt, Pepper, Garlic Powder to taste.

Directions:

Put a small amount of oil on your hands. Rub down both sides of the ribs. Season liberally with seasoning. Wrap tightly in foil. Bake 300 degrees 2 hours (meat side up).

Open foil, test for tenderness (meat should fall off bones) if needed leave up to 3 hours until meat is tender. With foil open, pour on sauce (homemade or jar).

Bake 325 degrees 45 minutes.

I Heart Mushrooms

Yes I really did have a mushroom shaped like a heart in the last batch I picked up at the store.

Allie's Sauted Mushrooms

2 Lg Packages of Mushrooms

1 Stick of Butter, salted

3 cloves of garlic (crushed)

1/4 c chopped parsley

2 Tbl black pepper

2 Tbl Worchester Sauce

Directions- Melt butter in pan, add mushrooms and saute until tender, add garlic, seasonings, worchester sauce and stir 3 to 4 minutes. Top with parsley.

I recommend as a topping for BBQ steaks.

Lazy Upside Down Cake

Ingredients:

1 yellow cake mix, prepared as directed

1 can of pineapple rings

1 c of brown sugar

1 cube of butter (1/2 cup)

Directions: Mix cake mix as directed on box. Set aside. Take a glass 9 x 13 pan and melt 1 stick of butter in the bottom in the microwave, sprinkle with 1 c of brown sugar (evenly) and place 1 layer of pineapple across the bottom of the pan (I cut some in half so I could cover the whole pan). Gently pour cake mix over the top. Cook as directed on cake mix or until a knife inserted will pull out cleanly.

Let cool 5 minutes (no more, no less). Run a knife around the edge of the pan to make sure it's free. Set a serving platter upside down on the pan. USING POTHOLDERS... gently flip the pan and platter over so the upside down pan is sitting on the platter.

Leave it alone.

Yes ... you... leave it alone. Gravity will make the cake fall gently & the syrup will follow it.

Remove the pan after about 10 minutes. It should look like the picture above.

Italian Chicken Thighs & Farfalle

Ingredients:

1 lb boneless, skinless chicken thighs

1 can diced tomatoes, juices removed

1/2 red onion cut sliced

1 green bell pepper sliced into sticks

1 cup sliced mushrooms (I used buttons)

1/2 cup parm. cheese

1/2 lb cooked farfalle

olive oil, salt & pepper

1 clove diced garlic

fresh basil, to taste

Directions: Place olive oil on the bottom of a skillet and season chicken with salt and pepper. Place in hot oil and brown until cooked thoroughly. Add peppers, onions, garlic and mushrooms, and saute 5 minutes. Drain excess oil. Add can of diced tomatoes and basil. Simmer 10-12 minutes. Toss in cooked (warm) farfalle and cheese.

Serve warm.

Yummy!

As Promised

Here is the picture of the Honey Mustard Marinade in it's glorious overcooked form... check out the glaze on that pan, it's wicked.

Fridge Door Tagged

I got tagged for the FRIDGE DOOR Photo blog stream, here is how it works...you take a picture of your fridge door and you talk about what's on it.

Then you tag 2 people to do the same...so... I tag Stacey (who just got her own place so has her own fridge now) and Courtney (who also recently got her own place and has her own fridge now).

So the outside of my fridge is a mess. That's because I have a toddler and thusly own a complete set of alphabet and math number magnets only half of which still live on the fridge. The other half I fear are probably lost forever.

Starting at the top and working our way down, above the fridge we have canisters of dry goods, a bucket of coupons and assorted recipe clippings, and a framed picture of the nephews (Aiden & Collin)...who I no longer have fridge magnets for because Layla broke some of them. Also up there is a container of straws, an M&M Easter Bunny left over from Layla's basket and a meat mallet that we use to crush ice.

On the freezer (left to right & top to bottom), a family picture from last year of Jon, Layla and I at a BBQ on the grass, a picture of my god-son Pheonix, a picture of my neice Faith in the snow in Washington, a picture of Cousin Taryn and baby Collin last year at Layla's birthday with a heart magnet, a free zazzle magnet and the word love made from magnetic alphabet letters, (row 2) a picture of my friend Bobbie's 3 kids that she gave me a long time ago (Catie, Kyle and Steven), a picture of the kids on Jon's side of the family (Layla, Faith, Aiden, Collin & Nevaeh)...the numbers underneath our actually their birth order... a picture of Layla on 4th of July with a firecracker headband that I just LOVE, a picture of Cousin Jeromy holding Layla when she was itty bitty and a picture that we just got of Cousin Aiden on his 3rd birthday (held with an A & 3 because I'm funny like that) and an invitation to Kylie's baby shower (Taryn's baby on the way). The week pad we never use unless it's to write myself random notes.

And that's about it... your turn...

Rassberry White Chocolate Muffins

Muffins Ingredients:

1 cup milk
1/2 cup unsalted butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips*

Topping Ingredients:

1/4 cup unsalted butter, melted
1/4cup sugar

Heat oven to 400°F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.Spoon into foil or paper-lined 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.Dip top of each muffin in melted butter, then in sugar.*Substitute 3 ounces coarsely chopped white chocolate baking bar.