I love BBQ and so do the kiddos.
Sprouts has whole racks of ribs on sale – baby back pork ribs. We don’t eat pork but make a yearly exception for these.
Favorite potatoes are homemade scalloped so I figured while waiting for the pork to slowly BBQ, I would throw a pan of these together.
I had fresh asparagus on hand and wrapped that up in foil with some spices and olive oil and threw that on the grill too.
I rub the ribs (both sides) with a special seasoning and then lightly coat them in bbq sauce before laying foil down on the grill and placing the ribs on top.
I let them grill nice and slow at a lower temperature and then towards the end, for a little crunch, I kick up the heat.
I make this as a weeknight dinner when no one has sports practices so they patiently wait for the yum to come off the grill and out of the oven.
Easiest soup ever and 30 minutes later – happy mouths!
1 QT broth
1 can tomatoes
Herbs and spices
Chicken Meatballs (I made these a while back and froze them for later use)
Yellow squash and zucchini (diced)
Great northern beans (1 can)
Diced tomatoes (1 large can)
Thyme and Rosemary
Salt and Pepper
Saute the onion in olive oil
Add protein and veggies
Add the rest of the ingredients stir and set on medium for 30 minutes
Serve with warm crusty bread
and Voila… easiest, fastest, heartiest dinner is served…
I love carrot cake and every year for my birthday I bake one for myself. While I want to sit outside on my patio and eat it alone and in solitude, I end up eating it with the kids and we all have a good laugh!
Not all carrot cakes are created equal either. I happen to love this one because it has pineapple and coconut and walnuts in it. Plus the frosting is too die for.
Let’s bake a Happy Birthday Cake shall we:
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1-1/2 cups canola oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1 cup well-drained crushed pineapple
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts
- CREAM CHEESE FROSTING:
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Additional chopped nuts
- 1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
- 2. Pour into a greased 13 x 9″ baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- 3. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
I love apple cider and I miss my hometown (Buffalo, NY) maybe only for that reason, LOL.
These are delicious and messy but worth it, make them on a Sunday morning, sit outside with a cool breeze and a hot cup of black coffee and the New York Times and enjoy!!!
- 1 and 1/2 cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk, at room temperature (I use almondmilk)
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons unsalted butter, melted
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. This takes about 20 minutes. Set aside to cool for 10 minutes.
- Preheat oven to 350°F. Spray your donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the wet ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
- Donuts are best served immediately.
Enjoy these sugary yummies!!!!!
I bought some plums and set them in a bowl in the fridge towards the front. No one touched them. We do not waste food. LOL.
Et voila….the plum crisp was made and it was too die for. It came out of the oven all bubbly and delicious. I am pretty sure over the 5 days it was in the house I ate about 80% of it myself, late at night and after the kids went to bed, LOL.
12 plums, pitted and chopped
1 cup sugar
1 c flour
1.5 tsp baking powder
1/2 c melted butter
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
- Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
- Bake in the preheated oven until the topping is brown, about 40 minutes.
Real Nilla wafers, not the off brand….
Just ripe bananas
A blend of cream cheese, sweetened condensed milk, vanilla pudding and homemade whipped cream make a ‘pudding’ that is too die for.
I let it sit overnight once it’s assembled too so the flavor soaks in….you can always add some rum to the ‘pudding’ to give a little grown up kick to it too!
Seriously, this is delicious and easy and worth it!
I made a few batches and threw them into mason jars for later consumption.
- 5 cups of cauliflower florets
- 2- 3 tbsp curry powder or curry seasoning
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 2-3 tbsp olive oil for roasting
- 3/4 cup red onion chopped
- 1 tsp minced garlic
- 2 tsp olive oil or avocado oil
- 8 kale leaves with stems removed and chopped
- 2 cups chopped carrots
- 5 cups broth (vegetable or chicken if not vegan)
- 1/2 tsp red pepper or chili flakes
- 1/2 tsp black pepper
- Salt to taste
- Preheat oven to 400F. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
- Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked (even slightly under cooked). Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies.
- Next, place cauliflower florets in a blender and pulse a few times until the cauliflower is chopped.
- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot. Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragrant.
- Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
- Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
- Add dash of sea salt if desired once ready to serve.