Baby Back Ribs

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4 racks of baby-back pork ribs

SAUCE

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:


Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.

Beer Brats

2 12-ounce cans of beer
2 tsp sugar
1/2 tsp black pepper
Disposable foil pan
12 bratwursts
3 onions, sliced
2 Tbsp vegetable oil
12 rolls or hot dog buns, toasted

Preheat grill for indirect cooking over medium high heat. Mix beer, sugar and pepper in disposable foil pan centered on grill grate. Brush brats and onions with oil and grill over coals on either side of pan until nicely browned, turning once. Place brats and onion slices in the beer mixture, cover pan with aluminum foil and continue cooking 20 - 30 minutes more. Toast buns just before serving. Serve with you favorite condiments.

Sweet and Sour Chicken

3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13.

Sauce:
3/4 cups sugar
4 Tablespoons ketchup
1/2 cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

— with Kathy Lyles-Stewart, REba Dodd, Alice Marie Harris, Tammy Keinath and Keshya Tuft-Huff.

Puerco pibil (a.k.a cochinita pibil)

Ingredients:
-5 pounds of pork butt cut into cubes
-5 tablespoons annato seeds
-2 teaspoons cumin seeds
-1 tablespoon whole black pepper
-1/2 teaspoon whole cloves
-8 whole allspice berries
-2 habanero peppers, cleaned and minced (can be either fresh or dried, I used fresh the two times I made it)
-1/2 cup orange juice
-1/2 cup white vinegar
-8 garlic cloves
-2 tablespoons of salt
-5 lemons
-a shot of tequila
-banana leaves (optional)

Procedure:
Grind the dry spices (annato and cumin seeds, pepper, allspice, cloves) and set aside. You can either do it by hand in a mortar or use a spice grinder or food processor. Blend the orange juice with the habaneros (if you want to make it not too spicy take the seeds out of the habaneros), the garlic, the vinegar and the salt, then mix the ground dry spices. Add the 5 lemons and the tequila shot. Place the marinade and the cubed pork in a Ziploc bag and marinate for 4-6 hours, turning it over occasionally. Preheat your oven to 325 degrees. Line an 8x13 baking pan with the banana leaves (if you find any in your area, again, this is not necessary), pour the pork along with the marinade inside the pan and cover with the leaves and aluminum foil. Bake at 325 degrees for 4 hours. Serve over white rice or cilantro lime rice.

Ooey Gooey Chewy Walnut Pie
Serves 12
Time: 1 hour

1 pie crust, unbaked
1/2 cup flour
1 cup sugar
2 eggs, beaten
1/2 cup unsalted butter, melted and cooled slightly
3 ounces bourbon
1 teaspoon vanilla
1/2 teaspoon salt
1 cup dark chocolate pieces or bar, chopped
1 cup walnuts, chopped

1. Pre-heat oven to 375 degrees F.
2. Line 9 or 10 inch pie plate with unbaked pie crust and form edges.
3. In a medium mixing bowl, whisk together sugar, flour, eggs, butter, bourbon, vanilla, and salt.
4. Stir in chocolate and walnuts until they are well incorporated.
5. Pour filling into prepared pie crust.
6. Bake for 35-40 minutes or until a toothpick inserted in the filling comes out clean.
7. Allow to cool slightly before cutting.

BACON BEEF ROLLS
2 eggs, beaten
1/4 cup low carb ketchup
2 tablespoons Worcestershire sauce
4 ounces cheddar cheese, shredded
1/4 cup onion, chopped fine
2 tablespoons parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
12 strips bacon

Combine everything except the bacon in a large bowl. Mix well then shape in two 6-inch long log shapes. On a large sheet of wax paper, lay 6 slices of the bacon side by side. Set one of the beef rolls crosswise at one end of the row of bacon strips; roll up, wrapping the meat with the bacon. Very carefully place the first roll in a 9x13" baking pan, lined with heavy foil, with the ends of the bacon under the meat roll. I recommend lifting it with a wide spatula so that it does't break. Repeat with the remaining bacon and meat roll. Bake at 375º 45-50 minutes or until the center of each roll reaches 160º. If the bacon doesn't look browned enough on top, put the beef rolls under the broiler for a minute or two. Makes 8 servings Per Serving: 345 Calories; 24g Fat; 28g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

— with Ashley N Stacey Smith, Cheryl Mcguire and Christina Conner Jarchow.

Crockpot BBQ ribs
4 pounds pork baby back ribs
1/4 cup of barbecue sauce
1/3 cup dark brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar
Preparation:

Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.

— with Melody Avery.

Ham and Swiss Quiche

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 cup (4 oz.) shredded Swiss cheese, divided
1 cup finely chopped, cooked ham
2 green onions, sliced
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper

PREHEAT oven to 350 degrees. Sprintkle 1/2 cup cheese, ham and green onions into pie shell. Whisk together evaporated milk, eggs, flour, salt and black pepper in large bowl. Pour mixture into pie shell; sprinkle with remaining cheese.

BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 minutes before serving.

FOR MINI-QUICHE APPETIZERS, use 1 1/2 packages (3 crusts) refrigerated pie crusts. Grease miniature muffin pans. Unfold crust on lightly floured surface. Cut fourteen 2 1/2-inch circles from each crust. Press 1 circle of dough into bottom and up sides of each cup. Repeat with remaining crusts. Combine cheese, ham, green onions, 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk, 2 eggs (lightly beaten), 2 tablespoons flour, salt and black pepper in large bowl; mix well. Spoon mixture into crusts, filling 3/4 full. Bake in preheated 350° F. oven for 20 to 25 minutes or until crusts are golden brown. Cool slightly; lift quiche from cup with tip of knife. Serve warm or cool and freeze for later entertaining. Makes 3 1/2 dozen.