Here it is finally for those who wanted it :)
1- 1.5 lbs Pork ribs bone-in or boneless (I do boneless)
*if you go to 2 lbs, double the sauce
1 C tomato sauce
1/2 tsp garlic salt
1/2 C brown sugar
1/2 C honey
1/4 C Spicy brown mustard
2 Tbs Worcestershire sauce
1/2 tsp Liquid smoke
Cook Ribs for 4+ hours on high in a crock pot. Drain and add all the remaining ingredients. Turn the ribs to coat in the sauce. Cook for another couple of hours on low. Shred the ribs if desired and enjoy!
:::Brittainey:::
Monday, June 8, 2009
Monday, February 23, 2009
Carnival Chocolate Melting Cake
When we went on our cruise, we ordered Chocolate Melting Cake every single night we were there. It is so good. Derek's mom found the recipe for it on Carnival's website... we tried it and it tastes exactly the same.
8 oz semi sweet baking chocolate
2 sticks butter
5 eggs
2/3 cups sugar
2/3 cups flour
Melt chocolate & butter over low heat. In another bowl, wisk eggs, sugar & flour together.
Gradually add chocolate mixture. Pour into greased cups. Bake at 400 degrees for 14 minutes.
(the cups they used are the ones you usually see souffle in.)
Makes 5 cakes at 22 points+ each.
:::Emily:::
8 oz semi sweet baking chocolate
2 sticks butter
5 eggs
2/3 cups sugar
2/3 cups flour
Melt chocolate & butter over low heat. In another bowl, wisk eggs, sugar & flour together.
Gradually add chocolate mixture. Pour into greased cups. Bake at 400 degrees for 14 minutes.
(the cups they used are the ones you usually see souffle in.)
Makes 5 cakes at 22 points+ each.
:::Emily:::
Friday, January 16, 2009
Creamy Chicken Enchiladas
I stole this recipe from Fig too.
Ingredients:
6 chicken breast tenderloins
Salt and pepper
2 1/2 cups shredded colby-jack or cheddar
1/2 cup shredded mozzarella cheese
1 can condensed cream of chicken soup
1/2 cup sour cream
1 can diced green chiles
7 medium-sized flour tortillas (I like using the ones you cook yourself from Costco. I think Smith's and Wal-Mart have them too.)
Instructions:
Bring the chicken to a boil in salted water. You need a decent amount of salt in the water, because it's going to flavor the enchiladas. Simmer about 15 minutes, or 'til cooked through.
While the chicken boils, prepare the other ingredients. Shred cheeses, chop chilies, and mix the cream of chicken soup and sour cream together. Stir the chiles into the mixed sauce. When the chicken's done, add a half ladle of the cooking water to the stock - about 1/4 cup. It thins the sauce to make it easier to work with, plus imparts a little extra salty chicken flavor.
Spread about 1/4 of the sauce in the bottom of a greased 9 x 13 pan. Drain and chop the chicken into bite-sized pieces; sprinkle with pepper. Assemble the enchiladas by rolling up some chicken bits and colby-jack cheese in each tortilla and placing them seam-side-down in the pan.
When all the enchiladas are made, spread them with the rest of the sauce, making sure to get some sauce in between them, and sprinkle with more colby-jack and some mozzarella cheese. Cover the pan with foil and bake at 350 degrees for 20 minutes. Remove the foil and bake an additional 10 minutes uncovered.
10 points+ per serving when using fat free sour cream and the tortillas from Costco.
:::Emily:::
Ingredients:
6 chicken breast tenderloins
Salt and pepper
2 1/2 cups shredded colby-jack or cheddar
1/2 cup shredded mozzarella cheese
1 can condensed cream of chicken soup
1/2 cup sour cream
1 can diced green chiles
7 medium-sized flour tortillas (I like using the ones you cook yourself from Costco. I think Smith's and Wal-Mart have them too.)
Instructions:
Bring the chicken to a boil in salted water. You need a decent amount of salt in the water, because it's going to flavor the enchiladas. Simmer about 15 minutes, or 'til cooked through.
While the chicken boils, prepare the other ingredients. Shred cheeses, chop chilies, and mix the cream of chicken soup and sour cream together. Stir the chiles into the mixed sauce. When the chicken's done, add a half ladle of the cooking water to the stock - about 1/4 cup. It thins the sauce to make it easier to work with, plus imparts a little extra salty chicken flavor.
Spread about 1/4 of the sauce in the bottom of a greased 9 x 13 pan. Drain and chop the chicken into bite-sized pieces; sprinkle with pepper. Assemble the enchiladas by rolling up some chicken bits and colby-jack cheese in each tortilla and placing them seam-side-down in the pan.
When all the enchiladas are made, spread them with the rest of the sauce, making sure to get some sauce in between them, and sprinkle with more colby-jack and some mozzarella cheese. Cover the pan with foil and bake at 350 degrees for 20 minutes. Remove the foil and bake an additional 10 minutes uncovered.
10 points+ per serving when using fat free sour cream and the tortillas from Costco.
:::Emily:::
Wednesday, September 17, 2008
Sandi's Homemade Pizza Dough
Pizza Dough:
6 Cups Hot Water
2 Tbsp Yeast
2 Tsp Salt
1/2 Cup Sugar
2 Tbsp Oil
About 12 Cups Flour
Knead in breadmaker for 5 minutes. Place in greased oven-safe bowl & put in oven at 150 degrees for 30 minutes.
Punch dough down for 10 minutes. Divide into 4 equal portions. Roll & put on greased pizza pan.
Top with your favorite sauce and pizza toppings.
Bake on 450 degrees for 20 minutes.
It makes 4 large pizzas, so you might want to half the recipe.
:::Emily:::
6 Cups Hot Water
2 Tbsp Yeast
2 Tsp Salt
1/2 Cup Sugar
2 Tbsp Oil
About 12 Cups Flour
Knead in breadmaker for 5 minutes. Place in greased oven-safe bowl & put in oven at 150 degrees for 30 minutes.
Punch dough down for 10 minutes. Divide into 4 equal portions. Roll & put on greased pizza pan.
Top with your favorite sauce and pizza toppings.
Bake on 450 degrees for 20 minutes.
It makes 4 large pizzas, so you might want to half the recipe.
:::Emily:::
Wednesday, September 10, 2008
Jumbo 3 Chip Cookies
4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups (3 sticks) butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 large eggs
1 tbsp vanilla extract
1 cup (6 oz) Nestle Toll House Milk chocolate morsels
1 cup (6oz) Nestle Toll House Semi-Sweet chocolate morsels
1/2 cup Nestle Toll House Premier White morsels
1 cup chopped nuts (opt)
Preheat oven to 375
COMBINE flour, baking powder and baking soda in a medium bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4 cup measure 2 inches apart onto ungreased baking sheets.
BAKE for 12-14 minutes or unitl light golden brown. Cool on baking sheets fro 2 mintues, remove to wire racks to cool completely.
:::Brittainey:::
1 tsp baking powder
1 tsp baking soda
1 1/2 cups (3 sticks) butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 large eggs
1 tbsp vanilla extract
1 cup (6 oz) Nestle Toll House Milk chocolate morsels
1 cup (6oz) Nestle Toll House Semi-Sweet chocolate morsels
1/2 cup Nestle Toll House Premier White morsels
1 cup chopped nuts (opt)
Preheat oven to 375
COMBINE flour, baking powder and baking soda in a medium bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4 cup measure 2 inches apart onto ungreased baking sheets.
BAKE for 12-14 minutes or unitl light golden brown. Cool on baking sheets fro 2 mintues, remove to wire racks to cool completely.
:::Brittainey:::
Wednesday, September 3, 2008
Balsamic Chicken
My family ( not Aaron and my kids) eat this all the time. I really like it. I'm not sure anyone else will but here it goes...
4 boneless, skinless chicken breast halves
2 t lemon pepper seasoning
1 1/2 t extra virgin olive oil
1/3 c balsamic vinegar
1/4 c chicken broth
2 garlic cloves, minced
4 t BUTTER
parsley sprigs ( opt. these are garnish)
cherry tomatoes(Opt. garnish as well)
On a hard surface with a meat mallet lightly pound chicken to 1/4 inch
Press lemon pepper seasoning evenly on both sides of chicken
In a large frying pan pour oil and heat to medium temperature
Add chicken and cook, turning once, about seven minutes or until a fork can be inserted into chicken with ease
Remove chicken to warm serving platter ( keep warm) In a medium bowl, mix together vinegar, broth and garlic: add to frying pan: Cook over med-high heat ( scraping up brown meat bits) about two minutes or until mixture is reduced and syrupy.
Add butter: stir to melt
Place chicken on a serving dish and spoon sauce over the chicken.
Garnish with parsley and cherry tomatoes.
:::Brittianey:::
4 boneless, skinless chicken breast halves
2 t lemon pepper seasoning
1 1/2 t extra virgin olive oil
1/3 c balsamic vinegar
1/4 c chicken broth
2 garlic cloves, minced
4 t BUTTER
parsley sprigs ( opt. these are garnish)
cherry tomatoes(Opt. garnish as well)
On a hard surface with a meat mallet lightly pound chicken to 1/4 inch
Press lemon pepper seasoning evenly on both sides of chicken
In a large frying pan pour oil and heat to medium temperature
Add chicken and cook, turning once, about seven minutes or until a fork can be inserted into chicken with ease
Remove chicken to warm serving platter ( keep warm) In a medium bowl, mix together vinegar, broth and garlic: add to frying pan: Cook over med-high heat ( scraping up brown meat bits) about two minutes or until mixture is reduced and syrupy.
Add butter: stir to melt
Place chicken on a serving dish and spoon sauce over the chicken.
Garnish with parsley and cherry tomatoes.
:::Brittianey:::
Tuesday, September 2, 2008
Mexican Shredded Beef
This makes yummy tacos!
2 lbs beef roast (any kind)
1 can diced green chiles
1/2 tsp oregano
1 tsp cumin
1 large onion
3 cloves garlic minced
a few shakes of red pepper flakes & chili powder
1 tsp salt
2 cups water
Add all ingredients to a crock pot. Cook 22-24 hours. Remove meat and shred. Add as much of the remaining broth to meat as desired. Recipe can be doubled.
:::Brittainey:::
2 lbs beef roast (any kind)
1 can diced green chiles
1/2 tsp oregano
1 tsp cumin
1 large onion
3 cloves garlic minced
a few shakes of red pepper flakes & chili powder
1 tsp salt
2 cups water
Add all ingredients to a crock pot. Cook 22-24 hours. Remove meat and shred. Add as much of the remaining broth to meat as desired. Recipe can be doubled.
:::Brittainey:::
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