Slow cooker beef ribs

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4 pounds boneless or bone-in beef short ribs about 8 short ribs •(1 1/2 lbs.*** 1 teaspoon salt • 1 teaspoon black pepper • 3 cups beef broth (1 1/3 cups beef broth)*** • 1/4 cup worcestershire sauce (3 T )*** • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 sprig fresh rosemary • Season the short ribs with salt and pepper. 

Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side. • Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker. • Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender. 

 I adjusted this recipe. 

I had 1.5 lb. of beef short ribs snd I did not use any Rosemary and reduced spice amounts.

After ribs were cooked I removed ribs from broth.I placed them in a pan and covered them with Sweet Baby Rays BBQsauce on both sides.

Bake in 400 degree oven 8 minutes each side to coat the ribs in sauce well 

Finger licking yummy!

From my kitchen to yours,

 adapted recipe from Stay at home chef

Angel food cake dessert

Want an easy dessert?

I box Angel food cake box mix. 

Bake according to directions.

Cool completely.  Remove from pan

Topping

1 -4 oz. package chocolate instant pudding ( you can use larger package)

2 to 3 cups milk

Whisk until starts to thicken.  Refrigerate for at least an hour.

***Note I like the pudding to be a little thinner for this dessert 

Optional:  Fresh crushed strawberries or any other berries of choice

Real whipped cream or cool whip

Swiss and broccoli stuffed Pork Tenderloin

***Note:  I have found Aldis pork tenderloin to be a good choice.  Always tender and pork tenderloin is lean and easy to bake.

I also use their different cheese.  I used their Swiss cheese in this recipe as well.

Here's another meal I made with ingredients I had in my refrigerator, freezer and pantry.

We get tired of the same menu for our dinner so I have to come to the realization that there are days I must create a menu/meal.  It is just a way of life.

I get tired of pasta even though I make a variety of recipes to make my hubby and family happy but need some meals that interest me.  I love pork tenderloin so having one available (I bought a 2 in 1 package) just made me think of what way I could prepare one of them differently.  I came up with the below recipe.

Personally I try to create other interesting meals for me regularly.

  I get bored very easily and I love to eat so it comes to days like today when I had a nice pork tenderloin, frozen broccoli and swiss cheese.  It all came together to make a very delicious evening meal.  We enjoyed it and I had two nice size sweet potatoes so I microwaved them and scooped out the inside adding some butter and hand mashed them.  Yummy!

12/10/19

1 lb.  Pork filet butterflied.  Swiss cheese, seasoned broccoli,  (salt, pepper, garlic powder).

Brushed with olive oil.  Tied and Baked in sprayed baking dish at 375 degrees approximately 30 to 40 minutes.  Light pink to no pink center.  Tender and amazing.

Hand Mashed sweet potatoes with butter as our side.

Fill center of filet with cheese first then seasoned chopped broccoli

Three

Four

Five

Two

Cooked to perfection

One

Enjoy!

Turkey zucchini healthy (meatballs)

Lol I can't call turkey or chicken balls meatballs because they are poultry not meat so this is a little awkward!!  Such a dilemma . Haha

Playing with food today so this was a way to get some veggies in hubby and I.  They are wonderful and you can hardly tell there is zucchini in them so you can fool the kiddo's while getting them some healthy food.  Enjoy!

1 lb. ground turkey

1 tsp. salt

1/2 tsp. pepper

1 cup seasoned breadcrumbs 

1 cup Pecorino Romano grated cheese

1 egg slightly beaten

1 tsp. dried parsley

1 cup shredded zucchini patted dry

Chicken broth

8/8/15

Mix first 7 ingredients by hand. Add zucchini and a little chicken broth. Mix together until all ingredients are incorporated.  Roll into 1/2 inch size balls or larger.

Bake in 400 degree oven until slightly browned .  You can eat them as is or add to your favorite Marinara sauce!  Yummy!!

Sour cream Apple pie DELIGHT

Hi everyone!

My mom made wonderful meals and desserts.  Some of them take me back in time when I knew but never truly appreciated what she put on our table.

As I got older that is when I truly realized and appreciated her great meals and I was so very lucky to be at her side when she baked.

This is her recipe from the 80ties.

She always made it in a cookie sheet with a cinnamon sugar crumble on top.

Today I’m adjusting her recipe to use my deep pie dish.

Here goes:

1- package refrigerated pie crust(Allow to come to room temperature)( it will roll easier when softened)

3lb. Bag Gala apples peeled, cored and sliced (Gala apples stay in perfect pieces when cooked)

Note: if you are looking for a softer Apple pie you may want to use Macintosh apples.

3/4 cup sugar 

1/2 cup sour cream

1 egg beaten

***Preheat oven to 425 degrees

In a large bowl place sliced apples and sugar.  Mix apples with sugar.  In a small bowl whisk egg with sour cream. Add sour cream egg mixture to apples making sure to coat all apples with mixture.

Roll out one pie crust to fit a deep pie dish. Pinch and fork edges so crust won’t slip into pie while baking.

Gently place apple mixture in crust.

Place in preheated oven for 15 minutes at 425 degrees.

Remove from oven and top with pie crust slices.

Using a pastry brush gently spread topping mixture.

After spreading topping on pastry slices Turn oven down to 350 degrees, place pie back in oven and bake an additional   30 to 40 minutes or until lightly browned.

Note  **cover edges with foil or as I have using a crust cover as not to brown edges too much.

Remove from oven and allow to cool for 20 to 30 minutes.

Slice and serve.

This is Delicious!  Making Mom Proud!

Enjoy!

From my kitchen to yours,

Topping

2  T Butter melted

3 T Brown sugar

1T flour

Mix together to make a paste. Spread gently over pie strips.