It's All in the Spice

Ingredients 4 pounds ribs, trimmed of excess fat 1 1/2 cups barbecue sauce 1/2 cup brown sugar 1 teaspoon chipotle powder 1 teaspoon smoked paprika 2 cloves garlic, minced 1 medium onion, thinly sliced Directions Lightly grease the inside of your slow cooker. Cut the ribs into thirds or fourths, as needed. Place them in the slow cooker standing (or, more accurately, leaning) on their sides, not stacked, to allow moisture and fat to drain. Set the slow cooker to low and cook for 2 hours. Meanwhile, in a medium bowl stir the barbecue sauce together with the brown sugar, chipotle powder, smoked paprika and garlic. Drain the liquids from the pot then layer the onion slices over the ribs. Pour the barbecue sauce mixture over the ribs. Cook for 5 additional hours and serve moistened with some of the sauce. Optional: Pour pot liquids into a saucepan or large skillet (the skillet will take less time) over high heat, br...

4-5 medium russet potatoes 1 10.75-oz. can cheddar cheese soup 1 1/4 cups milk 8-10 slices of bacon 8 chicken breast tenderloins (about 1.25-1.5 pounds) 4 ounces cheese*, shredded (about 1 cup) Salt & pepper Combine cheese soup and milk then whisk until smooth. Reserve 1 cup of cheese soup mixture and set aside to use later. Wash and peel potatoes then cut into thin slices (about 1/4 inch thick). Spray the bottom and sides of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture into the bottom of the dish. Add a single layer of potato slices. Season potatoes with salt and pepper. Spoon another 1/4 of soup mixture over potatoes. Repeat this process two more times so that you have three layers of potatoes topped with soup mixture. Don't forget to salt and pepper each layer of potatoes. Cover dish tightly with aluminum foil and bake at 350 degrees for 30 minutes. Meanwhile, slice bacon into 1/2-inch strips and cook in a skillet over...

ingredients Base and crumble topping: 8 tablespoons unsalted butter 1 cup old-fashioned oats 1 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 teaspoon salt 1/2 cup chopped pecans Fruit mixture: 2 cups fresh or frozen peaches, sliced 1 tablespoon sugar 1/2 teaspoon cornstarch 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon directions Preheat the oven to 350 degrees F. Line an 8 x 8-inch square pan with parchment paper. In a medium bowl, blend the base ingredients together with your fingers until the butter is no longer visible and the mixture is loose and crumbly. Transfer about 3/4 of the mixture to the prepared pan. Use a measuring cup to press the mixture into an even layer on the bottom of the pan. In another medium bowl, stir the peaches, sugar, cornstarch and spices together. Pour into the pan. Crumble the remaining base mixture on top of the fruit. Bake in the oven until golden brown, about 30 minutes. Remove from the ove...

60 vanilla wafers, finely crushed 5 Tbsp. butter or margarine, melted 3 Tbsp. sugar 4 pkg. (8 oz. each) Cream Cheese, softened 1 cup sugar 2 Tbsp. flour 1 cup  Sour Cream 1 pkg. (3.4 oz.)  Lemon Flavor Instant Pudding 4 eggs 2 cups thawed  Whipped Topping 1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis  Heat oven to 325ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min. Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with whipped topping. Top with fruit just before serving.

Ground Chuck – -1-2 pounds 80/20 Bacon – 1 pound regular cut  2 eggs 1/2 cup crushed Pork Rinds 1/2 cup Parmesan cheese can or round glass to sculpt burger Can stuff with the following of your choice: Cheese – shredded( I used mozzarella) Mushrooms Grilled Onions Bell Peppers – Red/Green Tomato – chopped chopped asparagus chopped cauliflower Saute veggies in butter until slightly soft. Set aside. Mix hamburger, eggs, pork rinds and cheese all up. Form a ball with the hamburger then press around the can or glass so you form a cup when it comes off. Then take a slice of bacon and wrap it around the outside of the hamburger. Slowly slide off the burger and place in a deep baking dish. Do this for all the hamburger. Then add the veggies and top with cheese of your choice. Bake at 350 degrees for about 30-45 minutes depending on how big you make them. Enjoy.....they are really good.

Ingredients 1/2 C quick cooking oatmeal 3/4 C boiling water 1/2 C sugar 1/2 C brown sugar 2/3 C flour 1/2 tsp salt 1/2 tsp baking soda 1 egg 1/4 C of shortening Directions: Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes. Coconut Pecan Frosting: 3 TBS melted butter 1/3 C brown sugar 1/2 C sweetened shredded coconut 1/2 C chopped nuts 2 TBS milk 1/2 tsp vanilla Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Ingredients: Makes 2 pies 2 graham cracker pie crusts 1 (14 ounce) can Eagle Brand Condensed Milk 1 (10 ounce) can crushed pineapple 9 ounces Cool Whip 3 tablespoons lemon juice 3/4 cup pecans Directions: 1 Mix all ingredients. 2 Pour into crusts. Garnish with extra pecans if you wish. 3 Refrigerate 2 hours before serving. Adapted from www.food,com

 Ingredients 3 lb chicken wingettes and drummettes 1 cup honey barbecue sauce 1 cup Buffalo wing sauce  Lime wedges and sliced green onions, if desired     Directions     Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl, stir together barbecue sauce and Buffalo wing sauce. Pour over chicken wings. Stir to coat.     Cover; cook on Low heat setting 3 hours.     Set oven control to broil. Spray broiler pan rack with cooking spray. Use slotted spoon or fork to place chicken on rack in pan. Broil with tops of chicken 3 inches from heat 3 to 4 minutes or until browned, turning halfway through broiling time.     Serve with remaining sauce for dipping. Garnish with lime wedges and green onions. Adapted from Pillsbury  

3 large peppers (1 each green, red and yellow) 7 oz. (1/2 of 14-oz. pkg.)  Turkey Smoked Sausage, cut lengthwise into quarters, then chopped 1 can (15 oz.) red beans, rinsed 3/4 cup Thick & Chunky Salsa 1/2 cup long-grain white rice, uncooked 1 tsp. Creole seasoning 2 Tbsp. chopped fresh parsley Directions  Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds. Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker ; cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours). Sprinkle with parsley. Cut in half.

Ingredients: 3 pounds sauerkraut 1 onion, chopped 1 pound uncooked rotini pasta 1 pound fresh mushrooms, chopped 1/2 pound butter 2 (10.75 ounce) cans condensed cream of mushroom soup Directions: 1. Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off. 2. Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain. 3. In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes. 4. Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

Ingredients 1  refrigerated pie crust (from a box), softened as directed on box 1 box (18.4 oz) supreme brownie mix with pouch of chocolate flavor syrup 1/2 cup vegetable oil 1/4 cup water 1 egg 2 cups whipped topping Steps 1 Heat oven to 350°F. 2 ...

"Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles. This freezes well, too" Ingredients 2 lbs boneless skinless chicken breasts 2 (10 1/2 ounce) cans condensed cream of chicken soup ...

Ingredients 1 1/2 cups shredded cooked chicken 1 package (1 oz) ranch dressing and seasoning mix (milk recipe) 2 cans (7.5 oz each)  Country Style refrigerated biscuits 1/3 cup cubed mozzarella cheese 4 slices bacon, cooked, crumbled 1/4 cup butter, melted ...

Ingredients 1/2 cup chopped pecans 1/3 cup packed brown sugar 2 tablespoons butter or margarine, melted 1/4 cup sour cream 1 teaspoon maple flavor or vanilla 1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing    Directions ...

Ingredients 1/2 cup butter, melted 3/4 cup white sugar 4 eggs ...

Ingredients 10 corn tortillas 4 cups chicken, cooked and shredded 2 tablespoons butter ...

Serves 8 to 12 6 c milk ¾ c all-purpose flour 2 c sugar Pinch of salt 1½ tsp vanilla extract 4 lg egg yolks 3 c whipped topping Peanut butter, for sandwiching the cookies 4 dozen chocolate chip cookies 1. HEAT  4½ cups of the milk in a large saucepan over medium heat until the milk is scalded (180°F). Whisk in the flour, sugar, salt, vanilla, egg yolks, and the remaining 1½ cups of cold milk. Heat the milk mixture until thick, stirring continuously. Remove from the heat and allow to cool. 2. FOLD  in the whipped topping. Spread some peanut butter between two chocolate chip cookies to form cookie sandwiches. Repeat until all cookies have been used. Cut or crumble the cookie sandwiches into the pudding mixture, and stir until well combined.