Month: May 2015


May
2015

Baby Back Ribs

categories: Main Dishes, Recipes

baby back ribs 1Calling all rib lovers!!  This recipe is for you. This is my dad’s rib recipe, and it is so fall off the bone good that you are not going to make any other rib recipe ever again.  He cooks the ribs in a slow cooker first (which adds to the ease of making them and keeps them oh so moist) and then he finishes them in the oven to carmelize the barbecue sauce.  Everyone in my family loves this recipe; we are excited when he makes them for Sunday lunch.  While we are eating his ribs, we often tell him he should enter some barbecue contests.  Maybe someday he will.  baby-back-ribs-2Now go out and buy a couple of racks of ribs, get out your slow cooker, and wow your family and friends.

Start by mixing the spices in a bowl for the dry rub. Mix 1/3 cup of brown sugar, 1 tablespoon of paprika, 1 1/2 teaspoons of chili powder, 1 1/2 teaspoons of salt, 1 teaspoon of ground cumin, 1 teaspoon of black pepper, 1 teaspoon of ground oregano, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of sugar.  

mixing spices for the rubNext get out the 2 racks of baby back ribs and remove the skin from the back of the ribs. Start at the small end and try to peel up a start with a knife and then keep peeling.

removing skin from ribsNow spread the spices on both sides of the ribs and discard the remaining rub . 

rub for ribs

 

ribs covered with dry rubNow place the ribs in the slow cooker. You may have to cut them in pieces depending on the size of your cooker.

ribs in the crock potNow cook them on high for 5 – 5 1/2 hours. Then remove them from the slow cooker and put them on a foil lined baking sheet where you will spread on your favorite bbq sauce on the top side of the ribs. Note: be careful as you remove them from the slow cooker since they are so tender they will fall apart.

sauce on ribsBake them in an oven that is preheated to 350 degrees for 20-30 minutes.  Now it is time to enjoy some great ribs!

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Baby Back Ribs

Ingredients

  • 2 baby back rib racks (2.5-3.5 pounds each)
  • 1/3 cup of brown sugar
  • 1 tablespoon of paprika
  • 1 1/2 teaspoons of chili powder
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of ground cumin
  • 1 teaspoon of black pepper
  • 1 teaspoon of ground oregano
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of sugar
  • 1/2 cup of your favorite barbecue sauce

Instructions

  1. Start by mixing the spices in a bowl for the dry rub. Mix 1/3 cup of brown sugar, 1 tablespoon of paprika, 1 1/2 teaspoons of chili powder, 1 1/2 teaspoons of salt, 1 teaspoon of ground cumin, 1 teaspoon of black pepper, 1 teaspoon of ground oregano, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of sugar.
  2. Next get out the 2 racks of baby back ribs and remove the skin from the back of the ribs. Start at the small end and try to peel up a start with a knife and then keep peeling.
  3. Now spread the spices on both sides of the ribs and discard the remaining rub.
  4. Now place the ribs in the slow cooker. You may have to cut them in pieces depending on the size of your cooker.
  5. Now cook them on high for 5 - 5 1/2 hours. Then remove them from the slow cooker and put them on a foil lined baking sheet where you will spread on your favorite bbq sauce on the top side of the ribs. Note: be careful as you remove them from the slow cooker since they are so tender they will fall apart.
  6. Bake them in an oven that is preheated to 350 degrees for 20-30 minutes.
https://www.cookingupcottage.com/2015/05/26/baby-back-ribs/

 

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May
2015

Chocolate Chip Bars

categories: Desserts, Recipes

 

Chocolate-Chip-bars-1Today is National Chocolate Chip Cookie Day and in honor of that I am posting a recipe for Chocolate Chip Bars instead of cookies.  Why bars you ask?  It’s because I love the ease of cooking the bars in a pan instead of making individual cookies; making them the perfect choice when you are in a hurry to get to a potluck, bake sale, or birthday party. This recipe is buttery, soft, chewy and loaded with Hershey’s Chocolate pieces making them a treat that everyone will love.  My mom has made these Chocolate Chip Bars since 1978; however, for this recipe I made just a few modifications.  I doubled the recipe to make them extra thick and I added chocolate candy bar pieces to the top. If you need to make a bar for a large group and you don’t have a lot of time, this is the recipe for you.

chocolate-chip-bars-2-

They will disappear so fast people will be asking you for the recipe.

finished barsIn a mixer beat  1 1/3 cups of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar together until creamy.

sugar and butter

 

creamed sugar and butter Mix in 4 eggs and 2 teaspoons of vanilla.

eggsIn a separate bowl mix the dry ingredients together. Then mix 2 cups of flour with 1 teaspoon of salt, and 1 1/2 teaspoons of baking soda.

flour-salt-and-baking-sodaSlowly mix the flour mixture into the sugar mixture until it is totally combined.

mixing in flourNow add in the 2 cups of rolled oats.

oatmealThen stir in the 11.5 oz bag of chocolate chips.

chocolate chips

Spread the batter in a greased 9″x13″ baking pan.  Bake in a 350 degree oven for 35 minutes or until they are set up and golden brown.

spreading batter in the pan

While the bars are cooking break up the 2 candy bars into squares and put them in a plastic bag in the freezer.

chocolate chuncksWhen the bars are finished, get the chocolate out of the freezer and place the chocolate on top of the bars while they are still hot.

adding chocolateThen let them cool.  Now you are ready to sit down with a large glass of milk and enjoy your bars. Happy National Chocolate Chip Cookie Day!

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Chocolate Chip Bars

Ingredients

  • 1 1/3 cups of softened butter
  • 1 cup of granulated sugar
  • 1 cup of brown sugar
  • 4 eggs
  • 2 teaspoons of vanilla
  • 2 cups of flour
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of baking soda
  • 2 cups of rolled oats
  • 1 (11.5) oz. package of chocolate chips
  • 2 Hershey's Chocolate Bars broken into pieces

Instructions

  1. In a mixer beat 1 1/3 cups of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar together until creamy. Mix in 4 eggs and 2 teaspoons of vanilla.
  2. In a separate bowl mix the dry ingredients together. Then mix 2 cups of flour with 1 teaspoon of salt, and 1 1/2 teaspoons of baking soda.
  3. Slowly mix the flour mixture into the sugar mixture until it is totally combined.
  4. Now add in the 2 cups of rolled oats.
  5. Then stir in the 11.5 oz bag of chocolate chips.
  6. Spread the batter in a greased 9"x13" baking pan. Bake in a 350 degree oven for 35 minutes or until they are set up and golden brown.
  7. While the bars are cooking break up the 2 candy bars into squares and put them in a plastic bag in the freezer.
  8. When the bars are finished, get the chocolate out of the freezer and place the chocolate on top of the bars while they are still hot.
  9. Then let them cool and then cut them into squares.
https://www.cookingupcottage.com/2015/05/15/chocolate-chip-bars/

 

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May
2015

Printable Mother’s Day Tag

categories: Printables

Mother's day pictureToday I have the perfect printable for your Mother’s Day gifts. This printable gift tag can be used on any special gift for mom. All you have to do is print the tag out on white card stock or regular white paper, cut it out, and attach it to your gifts. As you can see I attached mine to a mason jar that I filled with lilacs from my yard.    

mother's day picture 2I used twine to attach the tag to the jar.  If you don’t have twine you can use ribbon or any type of string.

Mother's Day Photo 4This gift tag is sure to brighten your mom’s day. Happy Mother’s DayMother's-Day-Tag-2                                          Click here to print the Mother’s Day GIft tag

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May
2015

Easy Chicken Nachos

categories: Appetizers, Recipes

chicken nachos 2Happy Cinco de Mayo!  Today I am featuring a very special recipe that is a must for your Cinco de Mayo party. It is a cheesy nacho dish featuring chicken, red beans, and peperoncini peppers. Plus you can’t forget about the onions and tomatoes.

Chicken Nachos 1This dish is so easy and you can put it together so quickly that you will have time to enjoy your party. And feel free to add some of your favorite toppings that I may have left out .

Start by rinsing the chicken breasts and then chopping them into bite sized pieces.

chickenThen cook chicken in a pan with 1 tablespoon of butter until it is no longer pink and temps at 165 degrees on a meat thermometer.  Then mix 1/2 tsp. chili powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. paprika, 1/2 tsp. cumin, 1/4 tsp. pepper, and 1/2 tsp. salt into 2/3 of a cup of water.

spicesPour the spices in the pan with the cooked chicken and simmer for 3-4 minutes or until the sauce has thickened up.

cooked chickenNow get out a 9″x13″ baking dish and add one layer of tortilla chips.  

chip layerThen add 1/2 of the chicken on top of the chips.

chicken layerAdd 1 cup of cheese.

cheese layerAdd 1/2 of the onions and tomatoes.

onions and tomatoes

Rinse and add 1/2 of the (15 oz.) can of red beans.

rinsed beansAdd 1/4 of a cup of sliced Peperoncini peppers.

pepper layer Bake the nachos for 7-10 minutes in a 350 degree oven.

finished nachoesNow you are ready to serve this nacho dish at your party and when the plate is finished you will have enough ingredients to make a fresh batch.  Happy Cinco de Mayo!

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Easy Chicken Nachos

Ingredients

  • 1 bag of your favorite tortilla chips
  • 1 lb. boneless skinless chicken breasts
  • 1 tablespoon butter
  • 2/3 of a cup of water
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 teaspoon oregano
  • 1/4 tsp. paprika
  • 1/2 teaspoon cumin
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 2 cups of shredded cheddar cheese (1 cup for each batch of nachos)
  • 1 (15 oz.) can red beans ( 1/2 can for each batch of nachos)
  • 1/2 cup sliced peperoncini peppers (1/4 cup for each batch of nachos)
  • 1 small onion chopped
  • 1 tomato chopped

Instructions

  1. Start by rinsing the chicken breasts and then chopping them into bite sized pieces.
  2. Then cook chicken in a pan with 1 tablespoon of butter until it is no longer pink and temps at 165 degrees on a meat thermometer.
  3. Then mix 1/2 tsp. chilli powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. paprika, 1/2 tsp. cumin, 1/4 tsp. pepper, and 1/2 tsp. salt into 2/3 of a cup of water.
  4. Pour the spices in the pan with the cooked chicken and simmer for 3-4 minutes or until the sauce has thickened up.
  5. Then add 1/2 of the chicken on top of the chips.
  6. Now get out a 9"x13" baking dish and add one layer of tortilla chips.
  7. Add 1 cup of cheese.
  8. Rinse and add 1/2 of the (15 oz.) can of red beans.
  9. Add 1/4 of a cup of sliced Peperoncini peppers.
  10. Bake the nachos for 7-10 minutes in a 350 degree oven.
  11. This recipe makes two batches of nachos.
https://www.cookingupcottage.com/2015/05/05/easy-chicken-nachos/

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