Tuesday, November 23, 2010

Ribs and Potatoes

When I saw that ribs were on sale at the grocery store the other day, we had a change in our menu! I made the meat with my homemade bbq sauce and these crazy good twice baked potatoes. My two year old loved the meat and my 4 year old LOVED the potatoes. He said, "I could eat these all day long!"
Becky's BBQ Sauce
1 cup chili sauce
4 tbsp Dijon mustard
6 tbsp orange marmalade
4 dashes hot sauce
4 tbsp Worcestershire sauce
4 tbsp apple cider

Mix it all together and dump it over your meat in a crock pot or lather it up before putting in the oven. Sweet and tangy! Makes about 2 cups

Marbled Stuffed Potatoes
food network magazine

4 large russet potatoes
1 large sweet potato
1/4 cup sour cream
3 tbsp unsalted butter, softened and cut up
2 scallions, thinly sliced
3/4 cup shredded sharp cheese
kosher salt and black pepper
olive oil

Preheat oven to 400*. Clean russet potatoes and spear all potatoes with a fork. Bake in oven for 40-60 minutes or until soft on inside. Remove from oven and let cool slightly. Peel sweet potato (skin should slide off if you pull on it) and place in a bowl. Cut the tops of the potatoes off (lengthwise) and scoop out the flesh from the insides and place in bowl with sweet potato. Add sour cream, butter, scallion, 1/2 cup of cheese and salt and pepper to taste. Mix together until well combined. Brush potato skins with olive oil and place on baking sheet. Fill the skins with potato mixture and sprinkle with remaining cheese. Bake at 375* for 25-30 minutes or until cheese has melted.
Serves 4

Crocodile Cupcakes

Today was a big day for my youngest brother and to celebrate he requested Crocodile Cupcakes. Here is what I came up with. Way to go Drewpy!! We love you and are proud of you!!

Thanksgiving Treats

This past weekend all my family who won't be around for Thanksgiving gathered for a dessert night. There was lots of good food. I of course could not decide what to take...so I took 3 things:)
Pumpkin Roll
3 eggs
1 cup sugar
3/4 cup flour
3/4 cup canned pumpkin
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 tsp lemon juice
1 cup finely chopped pecans (optional)
powdered sugar

6 oz cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla

Line a greased jelly roll pan with wax paper and grease paper. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt, and nutmeg; mix well. Add lemon juice. Spread batter evenly into prepared pan; sprinkle with pecans.
Bake at 375* for 15 minutes, or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto kitchen towel sprinkled with powdered sugar. Roll, starting with the short end and cool completely on wire rack.
In a large bowl, combine filling ingredients; beat until smooth. Unroll cake; spread filling over cake to 1/2 inch of the edges. Roll up again. Place seam side down on serving platter. Cover and refrigerate at least 1 hour before serving. Sprinkle additional powdered sugar on top before serving..
Serves 12

Turkey Cake Balls! They were really easy to make and everyone loved them!

Pumpkin Pie Dip
1 8oz pkg cream cheese
2 cups powdered sugar
1 cup pumpkin
1/2 cup sour cream
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp ginger
1 cup cool whip (thawed)

Beat cream cheese and powdered sugar together. Add pumpkin, sour cream and spices. Mix until combined. Fold in cool whip until combined. Serve with granny smith apples, gingersnaps or cinnamon graham crackers. Store in refrigerator. YUM!!!

Tuesday, November 16, 2010

I'm still here.....

Hi everyone....no recipe, just a hello. The last couple of weeks have been a bit crazy! We moved and all had the stomach flu during the move, so it was less than fun. I am doing my best to get us back into the swing of things. The house is pretty much put together...everything except our office area (kind of important for blogging.) I will be back with some delicious holiday recipes very soon!