Monday, July 6, 2015

Crock Pot BBQ Pork Ribs


Hope everyone had a fun 4th! We celebrated with family at the lake, did some grilling and played some Farkle. Oh...and watched the fireworks..can't forget that! They looked beautiful over the lake.


Today I have a great recipe for shredded pork to share....EZ and SO tasty.

 Actually, sometimes we just eat it straight out of the crock pot with a veggie and some potatoes. But it's also delicious shredded and served with your favorite BBQ sauce on a bun.

 Either way, it's a winner!




Crock Pot BBQ Pork Ribs

1 tsp. dried mustard
2 Tbsp. brown sugar
2 Tbsp. chili sauce
1/4 c. vinegar
1/4 c. water
1 lb. boneless pork ribs

Place ribs in crock pot. Combine the rest of the ingredients and pour over the ribs. Cook on low 7 hours.Shred and serve with your favorite BBQ sauce.


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Thursday, July 2, 2015

Blueberry Skillet Puff Pancake




Puff pancakes are so delicious and I love to make them for a quick lunch. I like this recipe because it's made in a skillet and the edges get so nice and golden.

 That's my favorite part!

I also like all the blueberries and tend to get carried away and add tons. I think for this one I got just the right amount,though. Some in every bite.




A drizzle of maple syrup and a sprinkle of powdered sugar and I'm ready to dig in!!!



Blueberry Skillet Puff Pancake
( adapted from two tarts blog)

3 Tbsp. butter
3/4 c. flour
1/2 tsp. salt
3 eggs
1 c. milk
1 tsp. vanilla
1 c. blueberries

Preheat oven to 450. Put the butter in the cast iron skillet, and put in the oven until the butter melts and bubbles. Mix the flour and salt in a small bowl. In another bowl, whisk the eggs, add the milk and vanilla and whisk until smooth. Add flour mixture, mix well. When the butter is bubbly, immediately pour the mix into the pan. Sprinkle with blueberries. Pop back in the oven for about 15 minutes, or until the edges are slightly brown and the pancake is golden and puffy. Sprinkle with powdered sugar just before serving.

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Tuesday, June 30, 2015

Paula's Lemon Blueberry Coconut Muffins


I don't know if a muffin can get any better.

All of my favorites in one...lemon, blueberries and coconut! These had a perfect crumb, I'm sure that had something to do with the real cream and butter. That certainly pumped up the flavor,too. they were so moist and delectable!

I have said this MANY times, but it is worth repeating....all of Paula's recipes are winners...not a bad one in the bunch!




Lemon Blueberry Coconut Muffins

1/2 c. butter, softened
3/4 c. sugar
2 tsp. lemon zest ( I added more)
2 large eggs
5 Tbsp. heavy whipping cream
1 c flour
1/2 c. sweetened flaked coconut
1/2 c. fresh blueberries ( I used more)

Beat the butter, sugar and zest until fluffy on medium speed. Add eggs one at a time, beat well after each. On low, add the cream and then the flour, just until mixed. Stir in coconut, and gently fold in the blueberries. Spoon batter into 9 greased and floured muffin tins. Bake at 350 for 25 minutes or until edges are golden brown. Remove form pan and let cool.

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Saturday, June 27, 2015

Strawberry Balsamic Salad Dressing


One of my friends was coming for lunch the other day, and is trying to cut down on salt.  I decided to make my own salad dressing as the store bought can be so full of sodium.

This one was pretty simple and quick as can be! Only three ingredients...and is very versatile. You can use any berries you like. I decided to stick with the strawberries, and we thought it was great!

It was so fresh tasting...perfect for summer time salads!



Strawberry Balsamic Salad Dressing

smash 2 Tbsp. strawberries ( could use any type of berries)
1 Tbsp. balsamic vinegar
2 tsp. olive oil

Shake well and pour over salad.


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Wednesday, June 24, 2015

Log Cabin Rhubarb Pie


Oh, how I LOVE rhubarb!
My parents had a big patch when I was growing up and my Mom was always making sauces or cakes or pies every summer. In fact, our rhubarb won many blue ribbons at the county fair! Wish I could have that patch now. But luckily I have a few friends that have some and are willing to share with me.

This summer, I decided to try a new pie recipe, as the name sounded fun..."Log Cabin Rhubarb Pie." I also liked the streusel topping..it sounded so good. 

So...I made it for a friend who came for lunch one day. I have to say at first I was disappointed, as it didn't seem to set very well. I baked it longer than called for,too. It's a good thing I always put foil around the top of my crust, or it would have burned for sure. Another thing I always do is to use a clear glass pie pan. That way I can tell how the bottom is doing, to make sure its done, or not getting TOO well done either. Finally after about 45 minutes to an hour, I thought it looked just right.

I let it cool well before slicing into it, but it was still not set as well as I would like. It was just a bit juicy. I topped it with some real whipped cream, and we dug in for our first bite.

 It was delicious! 

The crust was perfect, and the topping gave each bite a nice caramel flavor. We loved it, and decided that maybe next time I make it to add a bit more flour than the 1 Tbsp. called for... that would probably help it set up better...but honestly, we liked it just the way it was,too!

As much as I like my mom's rhubarb pie recipe, I have to say this one was right up there in flavor. I'll be making this next summer too, if I can snag some more rhubarb from a friend!




Log Cabin Rhubarb Pie

2 c. rhubarb, cut in pieces
1 egg
1 c. sugar
1 Tbsp. flour ( I'm going to try to add another Tbsp. next time I make it)
1 unbaked pie crust

Topping:
1/2 c. brown sugar
2 Tbsp. flour
2 Tbsp. butter

Combine the egg,flour and sugar, stir in the rhubarb and pour into an unbaked pie crust. Mix the brown sugar, flour and butter until crumbly and sprinkle on top. Bake at 375 30-45 minutes until rhubarb is tender,and topping is lightly browned.


Pie crust (makes 2 single or 1 double crust pie)

2 c. flour
1/4 tsp. salt
2/3 c. cold butter
4-5 Tbsp. water

Combine the flour and salt in a bowl. Cut in the butter with a pastry blender until coarse crumbs. Add water just until moistened. Shape into a ball and divide in half. Wrap one in plastic and freeze. Roll the other one out into 12" circle and place in pie plate. Trim edges. Fill and bake.

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Saturday, June 20, 2015

BLT Smoked Turkey Salad


I'm back with another salad to share, but honestly in this hot weather, they are so refreshing and taste SO good! And are so easy to make. It's a meal all by itself, although sometimes we have a crusty roll along side, or some fruit.

 I really like the added flavor from the smoked turkey,too. The crunch from the peppers and cucumbers, and the bits of bacon and cheese.... all make great combo!

BLT Smoked Turkey Salad

6 c. romaine, torn
4 c. cubed smoked turkey
1 c. chopped tomatoes
1 c. shredded mozzarella
1 c. shredded cheddar
10 slices bacon, cooked and crumbled
1/2 c. chopped red pepper
1/2 c. chopped red onion
1/2 c. chopped cucumber

Dressing:
1 c. plain yogurt
1 c. mayo
1/4 c. sugar
1/4 c. red wine vinegar
1 tsp. garlic powder

Combine the salad ingredients in a large bowl. Mix the dressing ingredients in a small bowl and pour over salad. Toss to coat.

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