oven

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.
Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a &quot;pocket,&quot; then I slide my thumbs in and work the membrane off from the center outward to the ends.

Beth's Melt in Your Mouth Barbecue Ribs (Oven)

pork

brown sugar

paprika

garlic powder

red pepper (optional)

Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.

Peel off tough membrane that covers the bony side of the ribs.

Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.

In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.

Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!

Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Cut ribs into serving sized portions of 2 or 3 ribs.

Broil for 1 or 2 minutes until sauce is cooked on and bubbly.

Alternately, you can grill the ribs on your grill to cook on the sauce.

This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too. I cook the ribs 2 hours in the foil packet as suggested, and I place the packet on a cookie sheet (in case of leaks. After two hours I remove them from the oven.  I then turn up the oven temp to 350 degrees. I open the foil and roll back the edges to expose the ribs, (watch out for the steam!) and tilt the pan and use a small measuring cup to remove the excess liquid. Then, I slather the meaty side of the ribs with sauce, and return them to oven for 30-45 mins. Just our preference, as the sauce doesn't burn or char and I don't have to watch them so closely. Fabulous ribs, and clean up is so easy!

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

Scalloped Potatoes

potatoes

butter

flour

milk

salt

cayenne pepper

cheddar cheese

In a small sauce pan, melt butter and blend in flour.

Add all of cold milk, stirring with a whisk.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Repeat with second layer of potatoes and cheese sauce.

Bake uncovered for about 1 hour at 350&deg;F.

I have no business cooking. I have no idea what I'm doing, so I find recipes on Recipezaar with high ratings, scour the comments for hints and say a little prayer before any attempts in the kitchen. While these potatoes are delicious, I thought I would share what I learned in case there is anyone as desperately in need of help in the kitchen as me.

First, I bought a mandolin specifically for this recipe, and I'm glad I did. Saved me A LOT of time. However, in putting half the potatoes in, I didn't separate them carefully enough... so in some cases, it was as though the slices were three times what they ought to have been.  DUH. Next time, I will take the time and care to lay the potatoes out in a single layer with a tiny bit of sauce alternating each layer to keep them from sticking together and not cooking thoroughly.

Next, I made this recipe the day before because I've heard they taste better the second day. The first day, I tasted them and was worried that in putting the amount of salt called for in the recipe in that I had over-salted and ruined them.  But the next day, they weren't salty at all - they were perfect. (I cooked them the full hour; the next day, let them come to room temperature for an hour and then re-heated them at 350 for 30 minutes. Due to my not separating the slices enough, some of the potatoes were STILL not quite done.) But if I were to plan to eat them the same day, I would cut way down on the salt.

Hope no one needs as much help in the kitchen as me (if they do, they probably need another adult to watch them to ensure they don't end up killing themselves in a tragic vegetable-peeler-incident), but if so, hope this was helpful. Overall, this is an amazing recipe that even *I* couldn't ruin!

We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.

Ground Beef Stuffed Green Bell Peppers With Cheese

green peppers

lb beef, Ground

onion, Chopped

(16 ounce) can tomatoes, diced

rice

water

Worcestershire sauce

cheddar cheese, Shredded (about 4 ounces)

Cut off the tops of green peppers; discard seeds and membranes.

Chop enough of the tops to make 1/4 cup, set aside.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

Sprinkle insides of the peppers lightly with salt.

In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.

Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.

in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.

Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.

Bake, covered in a 350 degree oven for      30    minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Loved the recipe, but had to change up a bit.  Next time I will pre-cook rice, (rice was not thoroughly cooked), and add corn.  I added 8-oz. tomato sauce, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. sugar, 3 tsp. of worcestershire sauce, topped with Italian bread crumbs.  Yum !!!!

Make and share this Best Banana Bread recipe from Food.com.

Best Banana Bread

butter, softened

sugar

eggs, beaten

all-purpose flour

baking soda

vanilla (optional)

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Bake at 350&ordm; / 180&ordm; for 55 minutes.

Have tried many banana breads but this is one of the best.  I added walnuts to mine.  Would recommend this to anyone.  A winner for sure!

This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

Oven Crisp Chicken Wings

garlic salt

black pepper

chicken

Be sure wings are thawed and dry them well with paper towels.

Combine flour, paprika, garlic salt, black pepper and cayenne pepper in  a plastic bag.

Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).

Turn wings over and bake for 15 more minutes or until crispy and done.

This is a great recipe! You can shake some extra seasonings on the wings once they are coated, or add to the bag. I have used regular flour, garbanzo bean flour, and almond flour - all with great results. I have made this recipe many times, and I have to say, you can use cooking spray alone, and it works wonderfully. I have found the non-stick foil to be superior, and it works great for this recipe if you have some on hand. The best thing about this is you can get crunchy wings, seasoned to your preference, and save the calories from frying (if you omit the butter and use cooking spray.) Dry the chicken well before you coat it with flour, and make sure they are fully defrosted if they were previously frozen. Excellent, versatile recipe!

Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000

Yes, Virginia There is a Great Meatloaf

beef (ground shoulder roast is good)

bread (broken

onions

table salt

ketchup

apple cider vinegar

dark brown sugar, packed firm (to taste)

Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.

Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.

Bake at 350&deg;F about 1 hour to 1 hour 15 minutes or until done.

*The addition of 1 or 2 teaspoons of Kitchen Bouquet&reg; makes this recipe very good.

**Recipe should be&quot;plump&quot; from the addition of the milk or Half &amp; Half.

***A second batch of sauce served hot is good to serve with the meatloaf.

Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

5 stars because it was easy to make and my very picky eaters liked it.  After reading some of the reviews, I substituted the slice of bread with some stuffing (ground into crumbs with food processor) for more flavor. 1 slice of bread = 1/4 cup of crumbs.  Also, the first time I made this, the sauce tasted very "vinegary" (my guys did not like it at all!), so the second time I made the sauce a couple of days in advance to let the flavors marry and some of the vinegar evaporate - much better (my picky eaters thought I used a different meatloaf recipe and I wasn't about to fess up).  Reducing the amount of vinegar made the sauce taste too "ketchupy."  Thank you for sharing!

Make and share this Easy Banana Muffins recipe from Food.com.

Easy Banana Muffins

bananas

white sugar

baking powder

salt (optional)

nuts (optional)

chocolate chips (optional)

Mash bananas, add sugar and the slightly beaten egg.

Spoon into medium size muffin pan (I use the paper muffin cups inside pan).

Bake 20 minutes at 350F degrees - 375F degrees.

This is a fantastic recipe -- only one bowl required, 
and you can mix it with a spoon!  (Those are my
criteria).  One note -- I mix the dry ingredients
together before adding them in order to avoid
soapy baking soda clumps.

These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

Southern Buttermilk Biscuits

baking powder (use

salt salt

unsalted butter, very cold

buttermilk (approx)

Combine the dry ingredients in a bowl, or in the bowl of a food processor.

Cut the butter into chunks and cut into the flour until it resembles course meal.

If using a food processor, just pulse a few times until this consistency is achieved.

Add the buttermilk and mix JUST until combined.

If it appears on the dry side, add a bit more buttermilk. It should be very wet.

Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2&quot; thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

If you like&quot;crusty&quot; sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.

The dough must be handled as little as possible or you will have tough biscuits.

I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.

You also must pat the dough out with your hands, lightly.

Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.

Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.

When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450&deg;F for about 20 minutes.

These biscuits were exceptional: tender and moist. The instructions were easy to follow and clear, and my biscuits were perfectly golden brown after the stated 10 minutes. My yield was exactly 24, and the entire plate was devoured by myself, my hubby, and our 2 dinner guests. (Biscuits are not all that common here in Canada and seem to be a real treat; my girlfriend's husband couldn't get enough and demanded my friend get the recipe.) My only variation was due to the fact that I was out of unsalted butter, so I used regular butter and cut back on the salt. While I do use buttermilk to bake with, I had never made biscuits with it; that's going to change from now on, as this recipe will become one of my standards.

Make and share this Sour Cream Banana Bread recipe from Food.com.

Sour Cream Banana Bread

margarine butter

eggs

vanilla

banana

nuts

sour cream

Cream margarine, sugar, eggs and vanilla.

Add dry ingredients, then bananas, nuts and sour cream.

I have to type this review with one hand because I can't stop eating this AMAZING BREAD with the other!!! I used crushed pecans and baked in a 10x10 pan for 40 minutes. nom nom nom,,,

Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

Beer Bread

flour (sifted)

baking powder (omit

salt (omit

(12 ounce) can beer

melted butter (1/4 cup will do just fine)

Bake 1 hour, remove from pan and cool for at least 15 minutes.

UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a &quot;hard biscuit&quot; as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the &quot;correct&quot; way and you will see an amazing difference in the end product.

I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).

Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste.  I have added various herbs at times, and have also added various cheeses.  Cheddar (mild) is my fav.  You also do not have to "pour butter" on top, or even add it to the mix.  I don't add any oil, but I DO dot the top of the bread with pieces of butter.  I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup.  The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more!  Overmixing will give you a hard loaf.  If you see a little bit of flour in the bowl, or when you put it in the pan, it is fine...do NOT overmix!  I just "turn it" into a buttered loaf pan, and then I take the spoon and  gently "push" the dough around to make sure it is evenly distributed, especially in the corners...do NOT make it completely level, or push down on it to spread evenly; just light pushing is all you need.  It will look lumpy on top...that's better.  Then just dot with butter, as much or as little as you want.  I also cook it at 350, not 375...you can even use 325 if your oven seems to bake on the hot side.  I usually cook it for an hour, but as soon as it is lightly browned on top, I take it out.  Sometimes, that is after 55 min., sometimes 1 hour...don't cook longer than an hour, unless you have it on 325 and it is not browned at all.  If it is lightly browned and when you push on the top with your finger it seems firm, take it out...1 hour should be sufficient.  I let it sit in the pan for just a minute, then I turn it out, and let the loaf lay on it's side on some paper towels.  You MUST let it cool, at least 20 minutes, or when you cut it, it will be a gummy mess!  It should be cool enough to where you can comfortably hold the loaf with your hand while cutting...if it is too hot to hold, then it is not cool enough.  I wait until it is slightly warm, and then cut it...when it is completely cooled, it is fine as well.  As I mentioned, it does taste more like "beer" if you add no sugar, but you do not need it, or any sweetner at all...it will still come out just fine...children would probably like it with some sweetner.  Good luck and enjoy!  I make it every weekend, as it is quick, and I always have the ingredients on hand....Also, DON'T USE EXPIRED Self-Rising flour, or EXPIRED baking powder!!!  I also use ROOM TEMPERATURE BEER, NOT REFRIGERATED!  Open the beer, and then pour it into the flour right away, and just stir until coated, NO MORE...DO NOT OVERWORK, VERY IMPORTANT!!!!!  Sifting the flour would probably help as well, but I don't...just remember, if you don't sift it, DO NOT PACK IT INTO THE MEASURING CUP!  Just spoon it in lightly.  Don't be afraid to experiment with different ingredients!  Have fun with it!

The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham

Easy Pizza Muffins

English muffins

pizza sauce tomato paste

cheese

pineapple

Ham, and especially pineapple, do not belong on any kind of pizza.

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Delicious Chicken Pot Pie

potato, diced

onion, diced

celery, diced

carrot, diced

margarine

chicken broth

half-and-half

pepper

pie crusts (either store bought

Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

Cook over medium heat stirring constantly until thickened and bubbly.

Stir in salt and pepper; add chicken and stir well.

Pour into shallow 2 quart casserole dish and top with pie shells.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!!  My boys said, "it was da bomb", (meaning excellent).  I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loaded with raisins - and they're better than any you've tried before! From Cuisine Magazine

Oatmeal Raisin Cookies

unsalted butter, softened

dark brown sugar,

oats (not instant)

raisins

Combine wet ingredients with a hand mixer on low.

To cream, increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture until no flour is visible.

(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.

Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).

Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

WOW!! These are the BEST oatmeal raisin cookies ever!! Soft, moist, chewy, the texture is perfect! I used unsalted butter and added 1/2 t cinnamon. These cookies are as good as any bakery sells. This will be my oatmeal cookie recipe from now on! Thanks Bev!!!

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

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