Beth's Melt in Your Mouth Barbecue Ribs (Oven)

(Wow! I was surprised how yummy these turned out. I used Baby Back Ribs from Wal-mart. Easy and delicious. I used liquid smoke and then the dry rub)

http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786#activity-feed

READY IN: 3hrs 15mins
Serves 6

Recipe by BETHANY T.
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my

This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too.

Ingredients

4 lbs pork ribs
3⁄4 cup light brown sugar
1 teaspoon hickory smoke salt (I used liquid smoke and it was great!)
1 tablespoon paprika
1 tablespoon garlic powder
1⁄2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray) (I prefer brands without High Fructose Corn Syrup but my family does like Sweet Baby Rays.)

Directions

Preheat oven to 300 degrees f.
Peel off tough membrane that covers the bony side of the ribs. Using a dry paper towel will help with this process. It was mentioned that Costco ribs already have it removed.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. (I baked mine for 2 hours, turned off the oven and left them in there for almost 2 more hours. They fell off the bone! They were yummy. I didn't do that on purpose I just had to leave so I turned the oven off and left them in their warming I guess)

Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce.

Homemade Olive Garden Breadsticks

 http://www.chef-in-training.com/2012/02/olive-garden-breadsticks/

These are simple and turn out well. You may want to adjust the garlic a bit though.

Ingredients

1½ cups warm water
1 packet active dry yeast
2 Tablespoons sugar
3½ cups all purpose flour, add more or less as needed
2 Tablespoons unsalted butter, melted
1 Tablespoon salt

BUTTER TOPPING (I felt this was too much garlic so I would cut it back)

½ cup butter
2 teaspoons garlic powder
1 teaspoon salt

Instructions

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
Add flour, salt and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead!
Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45 minutes to an hour to allow dough to rest and rise.
Preheat your oven to 400 degrees F.
Once oven has preheated, place the cookie sheet in oven and bake breadsticks for 6-7 minutes.
While breadsticks are cooking, microwave ½ cup butter, 2 teaspoons garlic powder and 1 teaspoon salt.
After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes.
After removing breadsticks from oven, immediately brush the other half of the butter on the sticks.
Allow to cool for a few minutes before eating.

Oreo Cupcakes with Cookies & Cream Frosting

http://www.centercutcook.com/oreo-cupcakes-with-cookies-cream-frosting/

Thoughts by Annette :). Luke and I had a good time together making these fun cupcakes. So I thought these turned out fine. I guess I'm not a cupcake lover. Or I just like other flavors better. It was good for what it was though and they turned out well. I saved this recipe here because of the interesting frosting. I haven't made frosting like this one before. You could change it up to be lots of flavors.

Prep Time: 10mn Cook Time: 18mn
Total Time: 28mn

CUPCAKE INGREDIENTS

3 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60% cacao bittersweet chocolate, you could also use semi-sweet. Just make sure you use a good quality chocolate).
1/3 cup unsweetened cocoa powder (Use dutch processed cocoa powder if you can find it).
3/4 cup hot water
3/4 cup bread flour (you may sub all-purpose flour, your cupcakes will just be a little more dense)
3/4 cup sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 Oreo cookies per cupcake (36 cookies – one for the cupcake itself and one for garnish)

FROSTING INGREDIENTS

5 tablespoons all purpose flour
1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened
1 cup granulated sugar
1 cup crushed Oreos (I used my food processor to crush about 10-12 Oreos)

DIRECTIONS

Pre-heat your oven to 350 degrees. Line two cupcake pans with 18 paper liners.
In a large bowl, combine chopped bittersweet chocolate, cocoa powder, and 3/4 cup hot water. Whisk until the mixture is smooth and all of the chocolate has melted.Place this mixture in the refrigerator to chill for about 20 minutes.
In a large bowl combine flour, sugar, salt, and baking soda.
When the chocolate mixture has cooled, whisk in 6 tablespoons vegetable oil, 2 large eggs, 2 teaspoons vinegar, and 2 teaspoons vanilla extract.
Combine the dry ingredients with the wet and whisk until all of the ingredients are incorporated together.
Place an Oreo cookie on the bottom of each cupcake liner.
Pour batter over each cookie and fill each cupcake liner about 3/4 of the way full. You should get about 18 cupcakes.
Bake for 17-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool on a wire rack.
While the cupcakes are baking, prepare the frosting. In a small sauce pan combine 5 tablespoons flour with 1 cup cold milk. I used 1%. Stir and whisk the mixture constantly over medium low heat until it becomes really thick. Place this mixture in the refrigerator or freezer for about 10 minutes so that it cools completely.
When the flour/milk mixture has cooled completely, cream together butter and sugar with your mixer. When the sugar is well incorporated into the butter, add in vanilla and mix for 30 seconds longer. Add in the thickened milk/flour mixture and mix on low for about 30 seconds. Then turn the mixer to high and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream. If the consistency isn’t like whipped cream, keep mixing! Add in 1 cup crushed Oreos and mix for about 30 seconds.
To frost the cupcakes, place the frosting in a ziplock bag, snip the corner, and pipe frosting onto each cooled cupcake. Top with an additional Oreo for garnish.

Rice Souffle

This recipe is an old family recipe my mom use to make. It came from my Grandma Hodge. She was Grandma Hodge to me because she had divorced my Grandpa by the time I knew her. I never knew her very well. I remember when she came to live in Utah once and my mom and I would go visit her and I'd play on the playground there at the apartments and my mom and I would scrapbook there. Other than a year or so of that I have no other memories of her. She lived out of state and passed away when I was young, but I don't even remember how old I was.

Anyways, I love this recipe and I always think of her when I make it. It is not my families favorite but I love it!
Both photos are of a soufflé I made in Jan. 2024.

Ingredients

1 Cup cold cooked rice
3 egg yolks
3 egg whites
1/4 pound of grated cheese
2 Tlbs. butter
1/2 Cup milk
pinch of salt
--------------------------
For a bigger family you can double the recipe and add 3 cups of cold rice and an extra 1/4 cup of milk. It may take a little longer to bake.

Directions

Add egg yolks to cold rice (if your rice isn't cold you can add the cold milk and butter first to help cool the rice and then add the yolks). Blend in milk, butter and cheese. Stir well.
Beat egg whites in separate bowl till stiff.
Fold in egg whites into rice mixture.
Add salt.
Pour into a greased casserole dish.
Bake one hour in 325 degree oven.

Homemade Mac and Cheese

http://allrecipes.com/recipe/11679/homemade-mac-and-cheese/

Ingredients

50 minutes
4 servings
858 cals

8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour

2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

Directions

Prep 20 m
Cook 30 m

Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.