Strawberry Bavarian Cream or Caramel Apple Empanada's

What are Empanadas? Definition: [em-pah-NAH-dah; em-pah-NAH-thah] Empanar is Spanish for "to bake in pastry." This Caramel Apple empanada recipe is from Better Recipes, and sounds delicious. The picture above, is from the Bavarian Cream and Strawberry empanadas that I made with a Bavarian Cream mix that you can buy at Prepared Pantry. I love the Bavarian Cream Empanadas that you can buy at Taco Time, and this cream is similar. You could also make your own, if you are so inclined. Simply drizzle with chocolate, and top with fresh strawberries. It's really yummy. It's your choice - they will both be scrumptious!

Ingredients:

1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon flour
8 cups tart apples, peeled and sliced

*I think a tart Granny Smith would be great with the sweet caramel sauce
1/2 cup water
1 16 oz jar caramel ice cream topping
2 tablespoons butter
10 - 8 inch flour tortillas
oil for frying
Cinnamon and sugar mix, optional
Ice cream

Directions:

Stir together sugar, cinnamon, and flour then set aside. Bring apples and water to a boil, cover, reduce heat to simmer, and cook 10 minutes or until apples are tender. Remove from heat and gently stir in sugar and flour mixture, caramel topping and butter. Do not over stir. Cool to lukewarm. Spoon 3-4 tablespoons filling on each tortilla. Fold end up and sides in, over filling, then roll like a burrito. Secure with 1-2 toothpicks. Tortillas roll easier when they are fresh, and when each one is warmed 10-15 seconds in microwave oven. Using a deep heavy pan, pour oil to 2 inch depth. Heat to 360 degrees. Using tongs, place 2-3 empanadas in hot oil and fry until golden brown, 1-2 minutes. Drain on paper towels and remove toothpicks. If desired, sprinkle with cinnamon and sugar. Serve warm with ice cream. I do believe that you could also bake these as well. Brush the tops with melted butter, and bake in a 400 degree oven until crisp.

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RASPBERRY PEACH COBBLER

Tonight for dessert, I made this delicious Cobbler. I've mentioned that my better half doesn't care for anything that is too sweet. I prefer a Crisp, and he prefers this not so sweet Cobbler, with a biscuit type top. Don't get me wrong, this dessert is certainly sweet, but not like your oatmeal and brown sugar Peach Crisp. The recipe actually only calls for peaches, but tonight I tossed in a few raspberries. I have bags of frozen raspberries in the freezer, from last years harvest. You can buy nice frozen berries in the freezer department of the grocery store. The berries in our garden aren't quite ready yet. Adding the raspberries makes this dessert a bit more tart. Top this dessert with vanilla ice cream or Whipped cream. It's Delicious!

In a small bowl, blend the sugar, cornstarch and cinnamon until blended well.

In a medium saucepan - Stir this mixture into your peaches and raspberries.

Bring to a slow boil or medium heat, and boil for one minute.

Pour this hot mixture into an ungreased 2 quart casserole dish

Now prepare your biscuit top.

Drop large spoonfuls over the hot mixture.

Sprinkle with Cinnamon & a tad bit of sugar

Bake in a 400 degree oven (middle rack) for 25 to 30 minutes,

or until golden brown, and biscuits are not doughy anymore.

See how pretty

The smell is also most wonderful!

YOU WILL NEED:

1/2 cup sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla

4 cups sliced peaches/raspberries

*I used 3 cups peaches and 1 cup raspberries

3 tablespoons shortening or butter

1 cup all purpose flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

Directions:

Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 quart saucepan. Stir in peaches, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Cut shortening or butter into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in the milk until mixture comes together and is blended. Drop dough by 6 spoonfuls onto hot peach - raspberry mixture. Bake until topping is golden brown, 25 to 30 minutes. Take from oven, and sprinkle a little more sugar over the top of biscuits topping. Serve warm with Vanilla ice cream or Whipped Cream. Enjoy!

Variations:

Peach Cobbler: Use 4 cups peaches and omit the raspberries. Follow above recipe

Blueberry Cobbler: Omit cinnamon if desired & substitute 4 cups blueberries for the peaches.

Cherry Cobbler: Substitute 4 cups pitted red tart cherries for the peaches; increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 tsp. Almond extract for the lemon juice.

Plum Cobbler: Substitute 4 cups sliced plums (about 14 large) for the peaches; increase sugar in plum mixture to 3/4 cups, cornstarch to 3 tablespoons and cinnamon to 1/2 cinnamon.

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BEEF KABOBS - The After Picture!

Guess what? I got the AFTER picture of the Beef Kabobs. Last night, I explained that I was only able to take the BEFORE picture on the grill. Well, I asked my husband what he wanted for tonights dinner, and he wanted the same thing we had last night. This time, I was able to snag them away, to take a quick picture of these delicious tender beef kabobs. Remember, you can also use chicken as well. For the recipe, click here:

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APPLESAUCE COOKIES - Our Go To Recipe!

Without a doubt, this cookie recipe is made far more than any other in this house. These cookies are my husbands favorite. They are low in fat, when compared to other cookies. He doesn't like sweet sugary cookies, and so these moist cookies are right up his alley! They stay moist for days and freeze well, so I always double this recipe. I always put dried cherries and blueberries in the cookie dough, and very seldom add regular raisins. If I do add raisins, I use the golden variety. They taste more like dried fruit, and are really delicious. We also pack chunky walnuts in ours, but you can leave the nuts out if you have finicky eaters. I've also added coconut at times, and mixed half of the dough with chocolate chips. I have to eat all the cookies with chocolate chips, however....so that can be too tempting for me. Your family will love these.

INGREDIENTS:

1 Cup applesauce
1 C. sugar
1/2 c. butter or margarine
2 C. flour
1 egg
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 C. Oatmeal
1 C. nuts
1 C. raisins
Instead of raisins....change it up with Dried Cherries, golden raisins and dried blueberries

You can also add chocolate chips and coconut as well.

Directions:

Cream sugar and margarine together. Add egg, vanilla and beat til smooth. Add your applesauce, salt, soda, baking powder, cinnamon, cloves and beat again. Add your flour and mix well. Add the Oatmeal & mix again. Stir in nuts & raisins, chocolate chips, etc. Drop by spoonfuls on ungreased pan. Bake at 375 degrees for 10-12 minutes.

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BEEF OR CHICKEN MARINADE

Last night, I decided to make beef kabobs. I took a BEFORE picture while grilling, but somehow didn't get a chance to take the AFTER picture, before the husband devoured them. These are so good! We don't do anything fancy with a combo of veggies and beef, because the veggies always seem to cook faster than the beef. In this house, it's just all beef or chicken and veggies on the side. This is a really good marinade for beef or chicken. I also use this marinade for thin strips of beef, or chunks of chicken for a stir fry. It's also a wonderful marinade for Beef Fondue. Next time I make these, I will try to get the after picture! I got the after picture the next night - yeah!

YOU WILL NEED:

1/2 Cup soy sauce

1 Cup Water

3 heaping Tablespoons Brown Sugar

1/2 tsp. garlic powder

1/2 tsp. ginger

2 Tablespoons lemon juice.

DIRECTIONS:

Mix all together with a whisk, and pour over beef or chicken. Let marinate over night, or at least 2 to 3 hours. Grill steaks or chicken, or use for stir fry. Just thicken it a bit with cornstarch and cold water mixture. If the flavor is too strong, simply add more water to the juice, then thicken slightly. YUM!

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WE HAVE A COOKBOOK WINNER!

It's been a lot of fun reading all the comments for my Cookbook Give a Way, and hearing about your favorite Cookbooks. I do believe that the Ward and family cookbooks, are by far the winners out in Cookbook land! To make things official and absolutely fair, I used a custom random number generator, that picks the winning number. The winner of the Cookbook Give a Way is: Melissa Schoenhardt of Utah!

Congratulations Missy!

I will be contacting you by email, to get your mailing address so that I can send you this wonderful Cookbook. Thanks everyone for playing along. Happy Baking to all who left comments. Thanks again for visiting Get Off Your Butt and Bake.

Jonna

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JAM CROSTATA'S

Just a little reminder: The Give A Way, for the Cookbook, will end on Tuesday, July 8th. It's still not too late to leave me a comment under my "Give a Way post." Make sure that you leave an email address or a link to your blog, so I can contact you if you are the winner. Tell me your favorite Cookbook, and you will have a chance to win one of my favorite Cookbooks. It's been a lot of fun reading your comments, and getting to know some of you better. Thanks!

Heaven knows that I shouldn't have made anymore treats today, considering everything that we devoured over the holiday weekend. I did anyway! These little jammer goodies are one of my favorite bars. You can use any flavor jam your family enjoys. My Mother in law always made the most delicious plum jelly and jams, and so that remains my favorite. Raspberry and strawberry jam is also very good in these bars. You can use any nuts you like. I've used Pecans, Almonds, Hazelnuts - all with success in the taste test!

You will need:

2 cups unbleached flour
1/2 cups sugar
2/3 cup unsalted butter, at room temperature
1 large egg
1 large egg yolk
grated zest of one lemon or orange (opt)
1 cup jam (I used plum)
1/2 cup chopped walnuts or other

I toasted my walnuts (opt)

Directions:

In a large bowl, combine the flour and sugar. Add the butter, egg and egg yolk and mix well until the dough gathers into a ball. Wrap the dough in plastic wrap and refrigerate for at least one hour. Preheat the oven to 350 degrees F. Roll the dough out to a 1/2-inch thickness and fit into a 8-inch round or square pan. Mix the jam with the peel. (opt) Spread the jam on the dough. Re-roll the scraps and cut into strips. Using the strips, form a lattice top for the crostata. Sprinkle with the nuts and bake for 30 minutes, or until the dough becomes golden. Cool before serving. Enjoy!

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MY FIRST GIVE -a- WAY!

I think it's only proper and right, that I have a "Give a Way!" I've noticed many times that when someone hits their mighty one hundred posts....they celebrate with a Give a way. I've posted over 800 recipes, so technically, I should have had at least eight! What's wrong with me??? In lieu of not wanting to be "too different than normal," I want you to win something that I love, and that would be a cookbook. I have at least a trillion cookbooks. Well...maybe not that many, but my cupboards are full. I happen to really like the cookbook below. This marvelous beauty is a colorful, 325 page hardbound book that includes 440 recipes from the United States and 46 countries as well as stories and photos. Leave me a comment and a link to your blog, or an email address to contact you and tell me the name of your favorite cookbook. That's all you need to do....not very hard huh. Heck...if you already have this book, let me know in your comment and I will choose another favorite for you! The deadline for leaving me a comment is Tuesday, July 7th. If you are the random winner, I will then send you this fabulous recipe book full of delicious recipes. Thanks for visiting Get Off Your Butt and Bake!

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GINGER SUGAR COOKIES

Happy 1st day of July! Today I made one of my favorite cookies. Every time I make these fabulous cookies, it brings back childhood memories. My brothers and sisters loved these cookies. They are very similar to ginger snaps, but the home-made variety is much better. It's funny, I don't really care for molasses, but I LOVE these cookies. These delicious cookies are soft, chewy, and have a crackled sugary top. They always rise up beautifully in the oven, and look pretty. They travel easily, and you can also freeze them successfully. Make them for your 4th of July Celebration and they will be gobbled up quickly!

Ingredients
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening

*I've also substituted butter, but the cookies will be slightly flatter
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup sugar

Directions

Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.
Makes about 120 cookies
Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies

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PATRIOTIC ICE CREAM CUPCAKES

Here is a great idea from Taste of Home Magazine. These red, white & blue cupcakes are perfect for your Fourth of July get-together. Red velvet cupcakes are layered with blue ice cream and frozen whipped cream topping — a festive way to turn cake and ice cream into a hand-held dessert. I've never seen Blue moon ice cream in grocery stores, but as a substitute we could tint softened vanilla ice cream with blue food coloring. I hope everyone has a safe fun filled 4th of July!

Ingredients:

1 package (18-1/4 ounces) red velvet cake mix
1 quart blue moon ice cream, softened
3 cups heavy whipping cream
1-1/2 cups marshmallow creme
Red, white and blue sprinkles
Blue colored sugar

Directions:

Prepare cake mix batter according to package directions. Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour. In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen.

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CARAMEL TOFFEE ICE CREAM PIE

On a hot summer day like today, this 5 star Taste of Home recipe would be really delicious. You can use fat free frozen yogurt, to make it a little bit healthier. Vanilla ice cream or Oreo ice cream is also yummy. This pie is easy to make and also looks like a fancy restaurant dessert. It comes together in under 30 minutes and since you can make it in advance, it’s ideal for entertaining. It's been really wonderful to have two hot days in a row, so pull out the frozen treats!

Ingredients:

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
2 tablespoons sugar
1 egg white, beaten
2 tablespoons butter, melted
4 cups fat-free vanilla frozen yogurt, softened, divided

You can also use vanilla or chocolate ice cream
2 English toffee candy bars (1.4 ounces each), coarsely chopped, divided
1/2 cup caramel ice cream topping, divided

Directions:

In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack.
Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat layers. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.

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FROZEN BUTTERFINGER DESSERT

This is a Taste of Home Recipe, that I haven't tried yet, but it sounds really yummy. It has a combination of butter pecan ice cream and instant pudding to create this sweet frozen dessert. A crushed Butterfinger candy bar adds crunch to the top. I think you could use any candy bar that your family likes. It also interest me, because you use graham cracker crumbs, as well as saltines for the bottom crust. The salty with the sweet is probably very delicious. We all love the pretzel crust on another favorite salad - dessert, so Saltines probably gives this frozen dessert just the right kick!

Ingredients:

2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

*Use any candybars that you like

Directions:

In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and the remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.

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CHEESY ITALIAN SAUSAGE ZITI

This recipe comes from Better Homes and Gardens. I've made several ziti dishes, mostly using ground beef. I'm thinking that this, could very well be my favorite, since I love sausage. You can use turkey sausage, so that it will be a bit healthier for your family. The recipe by the Neely's is also very good, but requires a bit more time. You could make your own spaghetti sauce, if you have a favorite, instead of using bottled sauce. As always, I tend to use more cheese than the recipe calls for. This is certainly a meal that could be made when you are short on time, and need something fast but delicious. Serve this with a green salad, and garlic bread, and you are good to go!

Ingredients:

1 lb. ziti
1/2 jar spaghetti sauce
1 lb. Italian sausage
12 oz. shredded Mozzarella cheese
Parmesan cheese
1/2 sweet onion, chopped
2 t. chopped garlic
1/2 cup chicken stock

Directions:

Grease casserole dish. Bake Italian sausage in 350 oven until done (1/2 hr). Slice into 1" pieces on diagonal. Cook onion and garlic in microwave on high for 1 minute. Cook ziti according to directions on box. Reduce oven heat to
325. Drain ziti and mix with enough spaghetti sauce to coat -(your preference, on how much sauce. Mix with onion, garlic, 1/2 cup Parmesan cheese, and sausage pieces. Add chicken stock. Place half mixture in casserole dish. Top with 1/2 of Mozzarella cheese. Place remainder of ziti mixture on top. Cover lightly with spaghetti sauce (more if you like). Sprinkle with Parmesan cheese and then remaining Mozzarella cheese. Bake in oven for 30 minutes until cheese is melted and ingredients heated through.

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ORANGE SHRIMP & CHICKEN over RICE

Here's a dish that is not only delicious, but pretty quick to prepare. I love shrimp, and the combination of the chicken, shrimp and snowpeas is really delicious. If you don't care for shrimp, just use chicken instead - or visa versa. Make sure that you use deveined shrimp, because it's so much easier, and you won't lose your appetite trying to prepare the shrimp! This was even great the next day, just don't warm it in the microwave, or you will make your shrimp taste like rubber. Heat in a small skillet, on top of your stove. Give this a try soon, because your family will enjoy it!

Serves 4
You will need:

2 egg whites
1/4 cup cornstarch
1 teaspoon sesame oil
salt
pepper
1 pound chicken tenderloins, cut in 1-inch chunks
1/2 pound large shrimp, peeled and deveined
1/4 cup canola or crisco oil
1/2 cup onion, chopped
2 garlic cloves, chopped
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
1 cup snow peas (opt)

1 tablespoon water mixed with 2 teaspoons cornstarch
1/4 to 1/2 teaspoon red pepper flakes
4 cups hot white or brown rice

Directions:

In a small bowl, whisk together egg whites, cornstarch, sesame oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken and shrimp and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium high heat. Cook the chicken and shrimp in 2 or 3 batches for about 2 - 4 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate.

In the same skillet, add the onion and saute over medium high heat for 6 - 8 minutes. Add the garlic and saute for for 1 minute. Add the orange juice, soy sauce, and sugar. Bring to a boil and cook until syrupy, about 4 or 5 minutes. Add the cornstarch and water mixture and cook for an additional minute. Add 1/4 to 1/2 teaspoon red pepper flakes if you like your dish with a little fire. Stir Fry snow peas, until they are slightly tender. (opt) To serve: place 1 cup of the rice on 4 different plates. Divide the shrimp and chicken among the plates and drizzle with a orange sauce. Yummy!

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CHEESY CREAMY POTATOES - They should make my DAD feel better!

A long time ago, I posted this recipe, so why am I posting it again? I've been thinking of my DAD today, and I can't think about my DAD, without thinking about these creamy, cheesy, crispy potatoes! DAD'S been going through his fair share of trials lately. He has been dealing eloquently with Cancer, and all the pain and misery that accompanies it. Just this week, he suffered a serious heart attack, and is back in SLC hospital again. Through it all, he has kept a smile on his face, and has entertained us with his teasing and jokes. What does this have to do with creamy cheesy potatoes...you ask? Let me explain. My mom made these potatoes at least once a week, because we all loved them. It was tradition with Dad & I, an on going joke of sorts, to see who got the leftovers the next day. Trust me, there wasn't ever many leftovers. There might be a small bowl, covered with foil, tucked in the fridge after dinner. My DAD likes to tease, and invariably, he would get to those potatoes before I did, but would always share half with me. I decided one night after partaking of these potatoes at dinner, that I would pull a dirty trick on DAD. I got up in the middle of the night, grabbed that little bowl of potatoes from the fridge, and tucked it under my bed for safe keeping. The next day, after school, I plopped myself down at the dinner table and dove into some homework. I eagerly waited for DAD to come home from work - go to the fridge, and find that little bowl missing. The front door opened, and I've never been so happy to see my DAD. Finally, it would be my turn to pull a good one on him. My eyes were glued to DAD, as he filed through is normal routine. He tossed a hat on a hook, coat over a chair, filled a glass with water, and opened the fridge door. My heart was racing as he surveyed each shelf of that fridge. All of a sudden, he went to the floor, racked with severe pain. Not long after, he graced the halls of a hospital, waiting for Kidney Stones to pass. The next day, he was still trying to pass those stones, without success. My DAD was still joking through the pain. He looked at me and said, "Babe....go get me those potatoes....they will make your 'Ol Dad feel better." Now, being the naive daughter I was at the time, I believed what he was telling me. I ran to my bedroom, stuck my head under my bed, and grabbed at that bowl of potatoes. I quickly handed that bowl to my DAD, hoping that they would relieve his pain. DAD laughed, and proceeded to tell me he was just joking, and that he couldn't possibly eat those potatoes right now! He told me to go ahead and enjoy them. I insisted he at least try a few bites, to see if he would feel better. I popped the lid off, hoping the sight of them, would entice him to give it a try. What happens, when cream isn't refrigerated? I probably don't need to tell you the rest of this story. Neither of us enjoyed that little bowl of leftovers!
You however, can enjoy these perfect potatoes. Sometimes, I layer ham slices in between the potatoes, cream and cheese. Now that's delicious, and makes a full meal. Another yummy way to prepare these, is to brown porkchops on each side, then layer those pork chops in between.


You won't know what you are missing until you try them. I'm thinking that a big pan of these, would help to cure my DAD. I love you DAD.....I still need your jokes and teasing, so get better soon.

Who knows......you might be hiding the leftovers under your bed!!

YOU WILL NEED:

*

About 5 - large potatoes
1 pint whipping cream
Salt and Pepper
2 tsp. Parsley flakes
2 cups grated cheddar cheese
Grated Cheese
*Cut your potatoes into thin french fry strips,
and lay the fries, in a 9x13" glass pan.
(Arctic circle type of thin!)
*
Pour all of the cream over the top of the fries. Salt and pepper them generously.
Sprinkle at least 2 cups grated Cheddar Cheese over the top.
Sprinkle Parsley flakes on top of the cheese.
*
Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn't boil over into your oven!
Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
Place your oven rack in the middle of the oven.
During the last 15 minutes of baking lower your rack one more step.
This makes the bottom of your potatoes, brown and crispy.
*
ENJOY!

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BARBECUE RIBS with DR. PEPPER BARBECUE SAUCE

O.k - O.k - I should have clicked out of GMA's Recipe section a little sooner, but I saw this splendid picture - Courtesy Jamie Tiampo. This just looked - "Too Good - to not Post!" Elizabeth Karmel, an award winning Hills Country chef, shares this recipe from her new Cookbook called: "Soaked, Slathered, and Seasoned." I think I need to buy that Cookbook, because the title alone, makes your mouth water. It would look good, standing along side my large collection of other...'got to have' Cookbooks. With summer hopefully coming soon, we all need more grill recipes. The rain has got to subside one of these days, and sunny weather will soon present it's self. Cross your fingers!

Ingredients
4 slabs pork ribs, about 2 pounds each, St. Louis cut, if possible
Hickory or apple wood chips, soaked in water for 30 minutes
1 recipe Hot and Sticky BBQ Rub
1 recipe Dr. Pepper Barbecue Sauce or your favorite barbecue sauce

See below

Cooking Directions

Build a charcoal fire or preheat a gas grill. Remove the silver skin from the back of the ribs, if desired. Set up the grill for indirect heat and, if using wood chips, place the soaked chips directly on the charcoal or in the smoking box of the gas grill. Rub the ribs liberally with the spice rub and let sit, covered, for 15 to 20 minutes. Place ribs (bone side down) in the center of the cooking grate or in a rib holder or rack, making sure they are not over a direct flame. Grill covered (at 300° to 325°F, if your grill has a thermometer) for 2 to 3 hours or until the meat is tender and has pulled back from the ends of the rib bones. Leave the ribs untended for the first 30 minutes -- this means no peeking (especially important if using wood chips). If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack if necessary and brush with the barbecue sauce. Remove from the grill and let rest for 10 minutes before cutting into individual portions. Warm the remaining sauce in a saucepan and serve on the side.

HOT & STICKY BBQ RUB

Ingredients
1/2 cup packed dark brown sugar
1 1/2 teaspoons coarsely ground pepper
2 tablespoons sugar
1 tablespoon molasses powder, optional
1 tablespoon kosher salt, preferably Morton
1/2 tablespoon hot smoked Spanish paprika
1 teaspoon chipotle chile powder
1/2 teaspoon cayenne pepper

Cooking Directions
In a medium bowl, combine all the ingredients and mix well. The rub can be stored in an airtight container for up to 6 months.

Good for seasoning: Pork tenderloin; ribs; beef; chicken; smashed grilled potatoes; pineapple


DR. PEPPER BBQ SAUCE

Ingredients
4 tablespoons unsalted butter (1/2 stick)
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One can Dr. Pepper (12-ounce)
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

Cooking Directions
In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Don't overseason the sauce. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender -- this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

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ASIAN STYLE BABY BACK RIBS - 3rd Place Taste of Home Winner!

I love ribs! I don't even care how fattening they are, or how many calories I am consuming when I eat them. My favorite ribs are Tony Roma's, however they seem to have closed up shop anywhere near me. I really didn't plan to post another recipe for the Taste of Home contest, but after reading the recipe, I think I would like to try this one as well. After all, 3rd place out of 25,000 submitted recipes, is something to be proud of. This recipe was submitted by Esther J. Danielson of San Marcos, Calif. She says that the combination of tender grilled pork and an irresistible sauce will have us licking our fingers. So...that's it, I will have to try this one as well. We all need more grill recipes for the summer, and this one is probably fantastic!

Ingredients

1 1/2 pounds pork baby back ribs
4 1/2 teaspoons molasses
1 tablespoon garlic salt
1 teaspoon onion powder
1 teaspoon Worcestershire sauce

Glaze:
1/2 cup reduced-sodium soy sauce
3 tablespoons thawed pineapple juice concentrate
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 teaspoon lemon juice
1 teaspoon whole grain mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh ginger root, minced
1/2 teaspoon garlic, minced
Chopped green onion

Cooking Directions

Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; brush over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 300° for 1 hour or until tender.

In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.

Coat grill rack with cooking spray before starting the grill. Brush ribs with some of the glaze; grill over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.

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ITALIAN MEATBALL TORTE - 2nd Place Taste of Home Winner!

I love Ribs! I don't really care how fattening they are, or how many calories I am consuming when I eat them. My favorite ribs are Tony Roma's, however they have now closed shop in SLC. This is the 2nd place winner of the Taste of Home Contest. It was submitted by Sandy Blessing of Ocean Shores, WA. According to Sandy, this dish has classic Italian flavor. "It's a hearty pie -- filled with tomatoes, mozzarella and moist homemade meatballs -- will be a hit with your family. Preparation takes some time, but it's well worth it." It looks quite delicious to me, and the homemade bread crust has got to make it even more fabulous. I think I will be trying this soon, and thought you might also like these contest winners. Enjoy, and leave a comment if you get to try it, before I do.

Ingredients

1 package active dry yeast (1/4 ounce)
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
3 1/2 to 3 3/4 cups all-purpose flour

Meatballs:
1 can evaporated milk (5 ounces)
2 eggs, beaten
1 cup quick-cooking oats
1 cup saltines, crushed
1/2 cup onion, chopped
1/2 cup celery, chopped
2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds ground beef

Filling:
1 can crushed tomatoes (15 ounces)
1/2 cup onion, chopped
1/3 cup Parmesan cheese, grated
1 teaspoon fresh parsley, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 1/2 cups part-skim mozzarella cheese, shredded, (6 ounces)

Cooking Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.

In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1 1/2-inch balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.

Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.

Punch dough down. Divide into three portions. Roll two portions into 11-inch circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12 inch x 10 inch rectangle; cut into 12 10 inch x 1 inch strips.

Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make a lattice crust with strips of dough; trim and seal edges. Cover and let rise for 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cut into wedges.

Yield: 2 tortes

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GORGONZOLA PENNE with CHICKEN - Grand Prize Winner!

Did you catch the Good Morning America show this morning? If not, they presented the winner of a Taste of Home Contest. Out of over 25,000 recipes submitted, this recipe for Gorgonzola Penne with Chicken was the grand prize winner! According to the winner, George Schroeder, this rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. I'm thinking that this dish must be very similar to one at Johnny Corino's Restaurant, called Chicken Penne Gorgonzola. I think you could also substitute the wine for Chicken Broth or White grape juice if you like. Must be pretty darn good, to beat 24,000 other recipes!

Ingredients

1 package penne pasta (16 ounces)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups Gorgonzola cheese, crumbled (8 ounces)
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese
Fresh parsley, minced

Cooking Directions
Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

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ASPARAGUS - Oh the yum of it!

Oh - this is my favorite vegetable of all time. It brings back wonderful childhood memories of eating delicious dinners at my Grandmothers home. She always served this with a smooth cheddar cheese sauce. I'm serving this tonight, with Breaded Cube steak with Cream Gravy, baked potatoes and toasted Ciabatta bread. I could make a full meal, with the asparagus alone. I like to sprinkle mine with Parmesan cheese. If you have shied away from Asparagus, run to the grocery store right now, and buy a bunch. It is so delicious. I don't feel the need to gussy up my asparagus too much. It's so easy to prepare. You can grill it, or bake in your oven. Just roll that sweet asparagus in some good Olive oil, sprinkle with cracked pepper and Kosher salt. Bake it for about 8 to 10 minutes in a 400 degree oven, or until crisp tender. If you want to get even fancier, follow the recipe below, from Serious Eats... as it's also delish. Side note: Remember to snap or cut off the bottom 1 1/2 inches or so, as it's the tough part of the asparagus. The flavored oil on the bottom of the pan, after baking.....is perfect to dip your bread in. Enjoy!

Grilled Asparagus

*you can also bake in the oven until crisp tender

Wrapped in Prosciutto with Lemon

Ingredients

1 bunch of large asparagus, washed, tough ends snapped off
4 ounces thinly sliced prosciutto or thinly sliced smoked ham
1 lemon, zested and cut in half
Extra virgin olive oil
Freshly ground black pepper
2 bamboo skewers, soaked in water for 30 minutes

Directions:

1. Wrap each asparagus spear in 1 slice of prosciutto, or 1/2 a slice if the slices are large. Thread spears onto the skewers, with 1 skewer going through the bottom of the asparagus and the other going through the top. Drizzle olive oil over the skewered asparagus, and season with black pepper to taste.

2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Place lemons halves, cut side down, and the asparagus on the grill over high heat. Cook asparagus until tender and prosciutto crisps, about 3-5 minutes per side. Cook lemon halves until lightly browned, about 2-3 minutes.

3. Remove asparagus from the grill. Immediately squeeze the lemon halves over them, and sprinkle with lemon zest. Serve hot or at room temperature.

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