grammiepammie posted: " It's gloomy & rainy BUT I get to spend the day indoors so that's not too bad. Youngest grandson is due to arrive soon (for a few hours - hopefully . . . tomorrow it's 2 - 10:30 p.m. LONG DAY!). I managed to finally finish the lavender & white"
It's gloomy & rainy BUT I get to spend the day indoors so that's not too bad. Youngest grandson is due to arrive soon (for a few hours - hopefully . . . tomorrow it's 2 - 10:30 p.m. LONG DAY!). I managed to finally finish the lavender & white baby blanket - that was a CHORE! It's done in Caron Simply Soft yarn - very pretty yarn but fussy to work with. This particular blanket is VERY HEAVY (in my estimation, anyway). I have 2 more skeins of the lavender and 2 of a dusty pink but I'm really thinking I'm going to give them to my friend Liz who works wonders with ANY yarns. I really DON'T like working with this yarn! (not the best of photographs, either - sorry)
Moist Pineapple Cake w/ Cream Cheese Frosting
Cake:
1 (20 oz) can crushed pineapple in 100% juice - do not drain 2 C. flour 1 1/2 C. sugar 2 large eggs 2 tsp. baking soda
Frosting:
8 oz cream cheese, room temp. 1 stick (8 T.) unsalted butter, room temp 2 C. powdered sugar 1 tsp. vanilla 2 T. milk == Preheat oven 350 degrees F. Place all cake ingredients in large bowl; blend by hand to combine. Pour into a 9 X 13" pan. Bake 30-40 minutes until just golden & baked through.
(you will want to frost the cake while warm so prepare frosting while cake bakes)
Frosting:
Place all frosting ingredients in a large bowl using elec. mixer - beat until smooth. Spread frosting on warm cake in the pan. Allow to cool then refrigerate. Serve cold.
NOTE: You can add 1/2 C. nuts to cake and/or frosting
1 T. cumin 1 T. smoked paprika 1 T. garlic powder 2 T. brown sugar 1 T. onion powder 2 T. salt 1 tsp. black pepper 1 tsp. cayenne pepper
Ribs:
2 racks pork ribs Barbecue sauce of your choice = In a bowl combine all Dry Rub ingredients - mix thoroughly.
Preheat grill on Low heat for 15 minutes.*
Remove ribs from fridge for 15 minutes before grilling so the meat doesn't get shocked when placed on the heat. Remove membrane off the back of ribs (discard membrane). Rub all sides of ribs with Dry Rub ( you will have extra - be sure to use one hand to sprinkle rub over meat & the other to rub it in - this ensures you don't contaminate the Rub)
Place ribs on grill with meat side down. Cover grill & cook ribs 45 minutes. Brush ribs with BBQ sauce & flip ribs before brushing with more BBQ sauce. Cook ribs, bone-side down, 10 - 15 minutes.
Remove from grill & cover loosely with foil on a sheet pan. Rest ribs 10-15 minutes. Slice into 1 or 2 bone sections; serve warm with more BBQ sauce on the side.
*Poster uses a propane grill - you will need more time to preheat if using a charcoal grill.
(recipe: realhousemoms.com) ------------------------- 3-Ingredient California Dip
1 (16 oz) tub sour cream 1 ripe avocado, peeled/mashed 1 (1 oz) pkt. dry onion soup mix - In a small bowl combine sour cream, avocado & soup mix - stir until thoroughly combined. Cover & chill at least 2 hours until ready to serve. Makes 2 Cups
6 oz. bacon 3 lb. Yukon Gold potatoes, washed/cut into 1-inch cubes: soak cubes in cold water until ready to use 2 T. olive oil plus more for pan 1/4 tsp. salt 1/4 tsp. black pepper 1 jalapeno pepper, seeded/diced 1 C. Cheddar cheese, shredded = Preheat oven 375 degrees F. Line a rimmed baking sheet with foil; spray sheet with nonstick cooking spray. Place a wire cooling rack on sheet. Evenly layer bacon strips on rack; bake 15-20 minutes until bacon begins to crisp. Remove bacon from oven & rough chop.
Increase oven temp. to 425 degrees F. Drain, rinse & pat dry potatoes. In a bowl toss potatoes with olive oil, salt/pepper - transfer to rimmed sheet. Bake 45-50 minutes until golden brown. Flip potatoes 2-3 times during cooking time.
Once potatoes are golden brown; remove from oven & top with bacon & jalapeno. Bake 5 minutes. Top with shredded cheese - bake 1- 2 minutes. Remove from oven & serve warm. Serves 6
1 (12 oz) tube refrigerated crescent rolls cooked/crumbled sausage, bacon or ham 4 large eggs 2 T. milk 1/8 tsp. ground black pepper 1 C. shredded Cheddar cheese == Preheat oven 400 degrees F. Spray a 9 X 13" baking dish with nonstick cooking spray. Unroll crescent rolls into prepared pan - press dough evenly on bottom & slightly up sides of dish, making sure to seal seams. Sprinkle cooked meat over rolls.
In medium bowl whisk eggs, milk & pepper until combined - pour evenly over meat/rolls. Sprinkle top with cheese.
Bake, uncovered, 15-17 minutes until golden brown & cheese is melted. Cut into squares & serve. Makes 8 slices
In a medium bowl cream together cream cheese & marshmallow creme. Add juice & beat until smooth. Transfer to a smaller (serving) bowl & cover with plastic wrap (or) place in an airtight container & refrigerate at least 1 hour before serving. Store leftovers in fridge.
Fruit Kabobs:
Clean & wash fruit. Cut pineapple into chunks, slice kiwi into pieces. Thread skewers with a variety of fruits. Serve immediately or chill with fruit dip. Serves 8-10
*NOTE: To easily remove marshmallow creme from jar, place in microwave for 10-20 seconds (watch carefully).
WordPress.com
No comments:
Post a Comment