Rib Rub

Rib Rub

3/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup Hungarian paprika
1/4 cup garlic powder
2 Tbsp black pepper
1 Tbsp ground ginger
1 tsp ground cloves
1 tsp allspice
1/2 tsp pumpkin pie spice
1 tsp thyme
2 tsp rosemary

Combine all ingredients until well mixed.  Use about 3 tablespoons for each rack of ribs.  (Rub them well with the mixture, wrap and refrigerate for 2-24 hours.)

Store remaining mixture in a jar with a tight fitting lid or a zip-lock bag in a cool, dry environment.

Ham & Egg Salad

Ham & Egg Salad

5-oz can Hormel Premium Smoked Ham
2 hard-boiled eggs, peeled and chopped fine
2 tsp yellow mustard
2 tsp honey
2-3 Tbsp mayonnaise
2 Tbsp minced celery

Combine all ingredients in a small bowl and stir until well mixed.  Use to make sandwiches or as a spread for Ritz Crackers.  Yum!

Chicken Spiedie

Chicken Spiedie

Marinade:

1/2 cup olive oil

2 garlic cloves, finely minced

2 tsps dried basil

1/2 tsp dried oregano

grated zest of a small lemon

1 TBS lemon juice, or to taste**

Salt and Pepper to taste

1/2 tsp red pepper flakes

Sauce:

3-4 TBS mayonnaise

1 TBS red wine vinegar

2 TBS of reserved marinade( from above)

1 tsp sugar

Meat:

1.5 lbs (or 4) boneless, skinless chicken breasts

Bread:

sub rolls, slit and toasted on the inside

Make the Marinade:

In a large bowl, combine oil, garlic, basil, oregano, lemon juice( or omit if using it in the spiedie sauce instead), lemon zest, salt, pepper, and pepper flakes. Whisk to fully combine. Transfer 2 tablespoons oil mixture to separate smaller bowl.

Make the Spiedie Sauce:

To the 2 tablespoons of reserved marinade, add the mayonnaise, vinegar and sugar. Whisk until fully combined and refrigerate until ready to use.

Marinate the Chicken:

Prick chicken breasts all over with fork, cut into 1 and 1/2 inch chunks, and transfer to bowl with remaining oil marinade mixture. Refrigerate for 30 minutes... or up to 3 hours.

Grill the Chicken: Remove chicken from marinade and thread onto wooden or metal skewers. 

Grill chicken over a hot fire or in a grill pan. Grill on one side, turning every so often until lightly charred and cooked through...this should take about 10- 15 minutes. Try not to overcook the chicken. You can grill the sub rolls for a a minute or so... just to toast the inside and get a few grill marks. Transfer chicken to sub rolls, remove skewers, and drizzle with mayonnaise mixture.

Found on Pinterest.  This was good...not great, but good.  Probably wouldn't make it again though.

Fruit Salad

Fruit Salad

1/2 pint blueberries
1 pint strawberries, diced
1 large ripe peach, peeled and diced
2 or 3 fresh pineapple rings, diced
2 Tbsp instant vanilla or cheesecake flavored pudding mix (dry)

Dice all the fruit about the size of the blueberries.  Sprinkle with dry pudding mix and stir well.  Serve immediately or cover and chill for an hour.

Yum!

Caramel Pecan Upside Down Muffins

Caramel Pecan Upside Down Muffins

1/3 cup brown sugar

2 tablespoons butter, softened

pecan halves, 3 to 4 per muffin cup

1 cup flour

1 cup quick-cooking oats

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter

1 egg

1 cup buttermilk

Preheat oven to 400 degrees.

Blend brown sugar with 2 tablespoons butter. Evenly pat brown

sugar-butter mixture into muffin cups. Arrange pecan halves on top of

mixture.

In a large bowl, mix flour, oats, sugar, baking powder, salt and

baking soda. Cut butter into mixture.

Blend egg with buttermilk and stir into flour mixture until just

dampened. Spoon batter into muffin cups, on top of pecan halves. Bake

for 15 to 20 minutes.

Makes 12 muffins.

I found this online somewhere but I can't remember where.  They were OK.  I wouldn't waste my pecans on it again though.  

Orange Pancakes with Sunshine Orange Sauce

Orange Pancakes with Sunshine Orange Sauce

2 cups biscuit mix
3 tablespoons plus 1/4 cup sugar, divided
2 large eggs
1 1/2 cups orange juice, divided
3/4 cup milk
1 1/2 teaspoons cornstarch

Combine biscuit mix and 3 Tbsp sugar in a large bowl; make a well in center of mixture. 

Combine eggs, 3/4 cup orange juice, and milk in a small bowl, stirring well; pour into well of biscuit mix mixture, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side.

Meanwhile, in a small saucepan, mix the remaining 1/4 cup sugar, cornstarch, and remaining 3/4 cup orange juice; bring to a boil over medium heat, stirring constantly; boil 1 minute.

Serve pancakes with warm orange sauce.

Seriously, these may be the BEST pancakes I've ever eaten in my life!  I loved them!!  From Mr. Food.

Browned Butter Mashed Potatoes

Browned Butter Mashed Potatoes

1/2 cup butter
4 large Yukon gold potatoes, peeled and cut into 2-inch pieces
Salt, to taste
1/4 cup buttermilk
1/4 teaspoon pepper
3 tsp minced fresh parsley

Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. (Butter will continue to darken if left in saucepan.) Remove and reserve 1 to 2 Tbsp. browned butter.

Bring potatoes, salt, and enough water to cover the potatoes to a boil in a saucepan over medium-high heat; boil until tender, about 15 minutes. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, pepper, and more salt, if needed, stirring just until blended.

Transfer to a serving dish. Drizzle with reserved 1 to 2 Tbsp. browned butter. Garnish, if desired.

Note: To make ahead, prepare recipe as directed through Step 3. Place in a lightly greased 2 1/2-qt. ovenproof serving dish; cover and chill up to 2 days. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until thoroughly heated. Drizzle with reserved brown butter, and garnish, if desired.

This is a Southern Living recipe and it's very tasty!  The recipe also called for regular milk, but I omitted it, because I like my mashed potatoes thick and kind of lumpy.