Baby Back Ribs with Dry Rub

Hands-on time: 20 min.; Total time: 3 hr., 55 min. (including rub)

Prep Time: 20 minutes
Other: 6 hours
Yield: Makes 4 to 6 servings

Ingredients

• Mesquite wood chips
• 2  slabs baby back pork ribs (about 4 lb.)
• 2  tablespoons  mesquite liquid smoke
• 2  tablespoons  olive oil
• 3  tablespoons Dry Rub

Preparation

1. Soak wood chips in water 30 minutes. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Coat both sides of ribs with liquid smoke and olive oil. Sprinkle ribs with Dry Rub, and rub into ribs.
3. Drain mesquite wood chips, and place on coals. Place pork ribs on lower cooking grate; cover with smoker lid.
4. Smoke ribs, maintaining temperature inside smoker between 225° and 250°, for 3 to 4 hours or until tender.

Dry Rub

Hands-on time: 5 min.; Total time: 5 min. When grinding the spices it is best to use a mortar and pestle or a small spice grinder. The rub produced by a food processor is too coarse.

Yield: Makes about 1/2 cup

Ingredients

• 2  tablespoons  dried rosemary
• 2  tablespoons  dried thyme
• 2  tablespoons  kosher salt
• 2  tablespoons  white peppercorns

Preparation

Combine dried rosemary, dried thyme, kosher salt, and white peppercorns in a mortar bowl or spice grinder; grind using a pestle or grinder until herbs and pepper become a medium-fine powder. Store in an airtight container in a cool, dark place up to 6 months.

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Spicy Chicken Soup

Baked tortilla chips and a garden salad are excellent accompaniments for this soup.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1  (7-ounce) can chipotle chiles in adobo sauce
• 1  teaspoon  olive oil
• 1  cup  chopped green bell pepper
• 1/2  cup  chopped green onions
• 1  tablespoon  bottled minced garlic
• 1  teaspoon  ground cumin
• 2  cups  chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
• 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1  (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
• 1  (11-ounce) can whole-kernel corn with sweet peppers, drained

Preparation

Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

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Chocolate Turtle Cake

Prep: 40 min.; Cook: 32 min.; Other: 1 hr., 10 min.

Yield: Makes 12 servings

Ingredients

• Unsweetened cocoa
• 1  (18.25-oz.) package devil's food cake mix
• 1  (3.9-oz.) package chocolate instant pudding mix
• 3  large eggs
• 1 1/4  cups  milk
• 1  cup  canola oil
• 2  teaspoons  vanilla extract
• 1  teaspoon  chocolate extract
• 1  teaspoon  instant coffee granules
• 1  (6-oz.) package semisweet chocolate morsels
• 1  cup  chopped pecans
• 1  (16-oz.) container ready-to-spread cream cheese frosting
• 1/2  cup  canned dulce de leche
• 2  (7-oz.) packages turtle candies
• 1  (16-oz.) can ready-to-spread chocolate fudge frosting
• 1  (12-oz.) jar dulce de leche ice cream topping
• 1/4  cup  pecan halves, toasted

Preparation

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.

2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.

4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.

5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.

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Guajillo-Tamarind Turkey and Roasted Poblano Gravy

Guajillo-Tamarind Turkey

Yield: MAKES: 8 to 10 servings

Ingredients

• 1  turkey (12 to 18 lb.)
• Guajillo-tamarind glaze
• 1  onion (8 oz.)
• 2  carrots (6 oz. total), rinsed
• 4  stalks celery (8 oz. total), rinsed
• 1  orange (8 oz.)
• 2  lemons (6 oz. each)
• 1  lime (3 oz.)
• 4  dried guajillo chiles (1 oz. total; see notes)
• 8  cloves garlic, peeled
• 6  sprigs fresh thyme, rinsed

Preparation

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; discard or reserve for other uses. Rinse turkey inside and out; pat dry. Rub about a third of the guajillo-tamarind glaze inside the cavity. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan; pour remaining glaze into bottom of pan, then pour in 1 cup of water.

2. Peel onion and carrots; rinse celery, orange, lemons, and lime. Cut carrots and celery into chunks; cut onion, orange, lemons, and lime into quarters. Arrange vegetables, fruit, chiles, garlic, and thyme in roasting pan around and under rack.

3. Roast according to chart, checking turkey every 30 minutes; if juices in bottom of roasting pan threaten to scorch, add 1/2 cup water at a time to pan. When a thermometer inserted through thickest part of breast to the bone registers 155°, about 15 minutes before chart indicates turkey will be done, remove turkey from oven. Brush all over with juices in pan (if liquid is too thick to coat turkey in a thin, even layer, dilute with 1/2 cup more water). Continue roasting until turkey is well browned and thermometer registers 160°, about 15 minutes longer.

4. Transfer turkey to a platter. Let rest in a warm place for 30 minutes before carving. Pour juices in bottom of pan through a fine strainer into a 2-cup glass measure; discard solids and reserve juices for poblano gravy.

Roasted Poblano Gravy

Yield: MAKES: About 2 1/2 cups; 8 to 10 servings

Ingredients

• Pan drippings from guajillo-tamarind turkey
• About 1 cup fat-skimmed chicken broth (if needed)
• 1/4  cup  (1/8 lb.) butter
• 3  fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
• 3  tablespoons  all-purpose flour
• Salt and fresh-ground pepper

Preparation

1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

2. In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.

3. Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

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Sweet Potato Casserole with Pecan Topping

Prep: 14 minutes, Cook: 4 hours
Company's Coming; 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart

Yield: Makes 8 servings

Ingredients

• 2  (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
• 1/3  cup  butter, melted
• 1/2  cup  granulated sugar
• 3  tablespoons  light brown sugar
• 2  large eggs, lightly beaten
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• 1/3  cup  heavy whipping cream
• 3/4  cup  chopped pecans
• 3/4  cup  firmly packed light brown sugar
• 1/4  cup  all-purpose flour
• 2  tablespoons  butter, melted

Preparation

Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu:
* Roasted turkey
* Cornbread dressing
* Cranberry sauce
* Green Bean Casserole

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Green Bean Casserole

This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
Prep: 6 minutes; Cook: 2 hours, 30 minutes
Slow-Cooker Size: 2- or 3-quart 
Yield: Makes 8 to 10 servings

Ingredients

• 2  (14.5-ounce) cans cut green beans, drained
• 1  (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1  (8-ounce) package shredded Cheddar cheese
• 2  (4.5-ounce) jars sliced mushrooms, drained
• 1  cup  milk
• 1  tablespoon  Worcestershire sauce
• 1/4  teaspoon  pepper
• 1  (6-ounce) can French fried onion rings, divided

Preparation

Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
Quick Menu:
* Roasted turkey
* Garlic mashed potatoes
* Cranberry sauce

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Scary Spiderweb Cupcakes

Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.

1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	container Betty Crocker® Rich & Creamy vanilla frosting
3	drops red food color
4	to 5 drops yellow food color
1	tube (0.68 ounce) Betty Crocker® black decorating gel
48	large black gumdrops Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature. IDEA: Turn these into Holly Wreath Cupcakes by using green-tinted frosting instead of orange. Squeeze circles of red decorating gel on each cupcake, and decorate with small red cinnamon candy "berries."

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S'mores Cupcakes

 Cupcakes

1	box Betty Crocker® SuperMoist® yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	cup graham cracker crumbs
4	bars (1.55 oz each) milk chocolate candy, finely chopped

  

Frosting

1 jar (7 oz) marshmallow creme 

 1/2 cup butter or margarine, softened 2 cups powdered sugar 

 1 to 2 teaspoons milk 

 1 bar (1.55 oz) milk chocolate candy, if desired or chocolate chips 

 24 bear-shaped graham crackers, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.

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Sweet Potato Cobbler

Here's a delicious Mississippi sweet potato dessert recipe.

Ingredients:

1 stick (4 ounces) butter
1 cup self-rising flour
1 cup sugar
1 cup milk

Preparation:

Melt butter in a 2x12-inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour into the center of melted butter. Do not stir.

Mix:

2 cups cooked but firm, peeled and sliced sweet potatoes
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups water
1 teaspoon vanilla
1 teaspoon cinnamon (or other preferred spice)

Pour this into center of melted butter and batter. Do NOT stir. Bake at 350° for 45 minutes or until light brown.

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Pecan Chicken Tenders

Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.

Yield: Makes 6 to 8 servings

Ingredients

• 1  cup  pecan halves
• 1 1/2  cups  all-purpose baking mix
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 1  (18.4-oz.) package boneless, skinless chicken breast tenderloins
• 2  large eggs
• 1/2  cup  buttermilk
• Vegetable cooking spray
• Garnish: green onion curls

Preparation

Place pecans in a single layer in a shallow pan.

Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.

Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.

Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.

Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.

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Rosemary Chicken Salad Sandwiches

Ingredients

• 3  cups  chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
• 1/3  cup  chopped green onions
• 1/4  cup  chopped smoked almonds
• 1/4  cup  plain fat-free yogurt
• 1/4  cup  light mayonnaise
• 1  teaspoon  chopped fresh rosemary
• 1  teaspoon  Dijon mustard
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 10  slices whole-grain bread

Preparation

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

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Cracker Barrel Fried Apples

Ingredients




6 Large; tart apples, (Granny  


1 ts Lemon juice


1/4 c Bacon drippings


1/4 c Brown sugar; packed  


1/8 ts Salt


1 ts Cinnamon


1/8 ts Nutmeg

Preparation 

Peel and core apples. Slice them into eighths. In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes, or until apples are tender and juicy. Uncover, and sprinkle with cinnamon and nutmeg. Stir well. Simmer for a few minutes longer until the pan juices begin to thicken. Serve hot as a side dish. 

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Peaches and Cream Pie

3/4 cup granulated sugar
1/2 cup all-purpose flour
1 unbaked 9-inch pie shell
2 cups sliced fresh, frozen (defrosted), or canned peaches
1 cup whipping cream


Mix sugar and flour together and sprinkle 1/3 of mixture into pie shell. Add peaches and sprinkle with the remaining sugar-flour mixture. Pour cream over top. Move peaches around a bit with a fork so that the cream completely covers the peaches. Bake in preheated 350-degree oven for 45 minutes. Serve hot or cool on a rack. Yield 6 to 8 servings.

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Macaroni and Beef Casserole

1/2 pound large elbow macaroni
1 tsp. salt
1 pound ground beef
1 tbsp. oil
1/4 pound cheddar cheese
1 4-ounce can of mushrooms, drained
6-8 pineapple slices
1 8-ounce can mushrooms, drained
1 8-ounce can water chestnuts, sliced
1 pkg. (your choice) sauce mix


Cook macaroni n boiling, salted water. Cook for 10 minutes, or until tender. Drain. Brown beef in oil. In a 2 quart casserole combine macaroni, beef mushrooms and cubed cheese. Prepare sauce mix as directed on package and add to casserole. Bake 350 degrees for 45 minutes.

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Noodle Bake

1 pound hamburger
1 clove garlic
3 8-oz. cans tomato sauce
1 cup sour cream
1 cup egg noodles
1 tsp. salt
1/4 tsp. pepper
1 small pkg. cream cheese
1/4 cup green onions
1 cup cheddar cheese


Brown hamburger, add salt, garlic and pepper and tomato sauce. Simmer 20 minutes. Cook noodles as directed on package. Blend, cream cheese, sour cream and onions. In oblong casserole dish, put layer of noodles, cheese sauce, then meat sauce. Repeat, top with cheddar cheese. Bake at 350 degrees for 30 minutes.

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Caramel Candied Apples

Enjoy the sweeter side of life with this playful recipe for Caramel Candied Apples. Dipped in a homemade caramel sauce and rolled in chopped candy bar pieces, these fun-to-eat apples are a special treat for kids of all ages.

Estimated Times 

Preparation Time: 20 mins 

Cooking Time: 30 mins 

Cooling Time: 1 hr refrigerating 

Servings: 12

INGREDIENTS

12 wooden craft sticks

 12 large tart apples, washed, dried and stems removed (very important to wash well or caramel will slide off) 

Nonstick cooking spray 

About 12 ounces assorted NESTLÉ Candy Bars, such as Butterfinger or Crunch, finely chopped

 1 pound box dark brown sugar 

1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk 

1 cup light corn syrup 

1 cup (2 sticks) butter 

1 teaspoon vanilla extract 

DIRECTIONS

INSERT stick into each apple. Line trays or baking sheets with wax paper; spray paper with nonstick cooking spray. Place chopped candy bars on separate plates or mix together on one plate.

COMBINE sugar, sweetened condensed milk, corn syrup and butter in medium,heavy-duty saucepan over medium-low heat. Heat, stirring frequently, for 10 minutes or until sugar has dissolved. Attach candy thermometer to inside of saucepan. Increase heat to medium; cook, stirring frequently, for about 20 minutes or until mixture reaches 236° F on thermometer. Remove from heat; stir in vanilla extract.

DIP apples all the way into caramel mixture, shaking off excess. Roll bottom half of apples in chopped candy bars, then place on prepared trays. Refrigerate for 1 hour or until set. Store apples in refrigerator in airtight container.

TIP: To clean the apples, quickly dip them into very hot (not boiling) water mixed with about 1 tablespoon vinegar. This will remove all the wax.

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Graveyard Cake

So spooktacular, this sweet cemetery will have everyone digging for more!

Graveyard Cake

1 (18.25-ounce) package devil's food or yellow cake mix
1 (16-ounce) container prepared vanilla frosting
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube white decorator icing
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped
Gummy bugs or worms

1. Prepare cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).
2. Write spooky words such as "RIP" or "BOO" on Crunch bars using tube icing. Let sit for a few minutes to dry.
3. Press Crunch bars into cake to create "tombstones". Sprinkle chopped Butterfinger Crisp bar next to tombstones to create "dirt". Creatively place gummy bugs over top of cake.

Makes 12 servings.

Preparation - 30 min | Cooking - 28 min | Cooling Time - 30 min cooling |

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Lemon, Lime & Orange Tart

INGREDIENTS

CRUST

33 shortbread cookies (such as Lorna Doone)

1 cup sweetened shredded coconut

1 Tbsp grated orange peel

1 large egg

FILLING

3/4 cup plus 1 tsp sugar

11/2 Tbsp cornstarch

4 large eggs

1/2 stick (1/4 cup) butter, very soft

1 tub (8 oz) reduced-fat sour cream

1 Tbsp each grated lemon, lime and orange peel

1/3 cup orange juice

3 Tbsp each lemon and lime juice

Garnish: shaved fresh coconut

DIRECTIONS

Place oven rack in middle position. Heat to 350°F. Lightly coat a 9-in. tart pan with removable bottom with nonstick spray. Have a baking sheet ready (to get filled pan in and out of oven more easily).

Crust: Process cookies in food processor until reduced to fine crumbs. Add coconut, orange peel and egg white; process until crumbs are moistened. Press over bottom and up sides of prepared pan. Bake 15 minutes or until lightly browned. Cool on a wire rack.

Filling: Using a whisk, stir 3⁄4 cup sugar and the cornstarch in a large bowl until combined. Stir in eggs, butter, 3⁄4 cup sour cream, grated peels and juices until blended (mixture may look curdled). Place pan with baked crust on baking sheet; slowly pour in filling.

Bake 35 minutes or until filling sets. While tart bakes, stir the 1 tsp sugar into sour cream remaining in tub. Scrape into a small ziptop plastic bag.

Remove tart from oven to a wire rack; let cool 5 minutes. Snip tip off corner of bag; drizzle design on tart. Bake 5 minutes or until design sets. Cool completely in pan on wire rack. Refrigerate at least 4 hours.

To serve: To remove sides of tart pan, place pan on a small, sturdy bowl and let pan sides fall down. Place tart on pan base on serving plate.

Planning Tip: Can be made up to 2 days ahead. Cover airtight and refrigerate.

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