Crock Pot Ribs

Usually when we make ribs in the summer, I precook them in the oven with my rib rub and then my husband will finish them off on the grill then brush them with our home made barbecue sauce! Once summer is over we usually don't make ribs, well now with making them in the crock pot we can make them more often!,,,,I read up on a lot of different ways to make them in the crock pot and a lot of the recipes had them cooking on low for 6-8 hours!....We found ours to be pretty done at around 4 1/2 hours,(thicker ribs may take longer)  I then removed the ribs and the crockpot liner replaced with a new liner and then added some sauce and the ribs,,,I cooked on low for another hour with the sauce on and they were fall off the bone ready! About the crockpot liners....this was the first time I used them and I highly recommend for this recipe!( you can find them by the plastic wrap and foil) I actually used 2, 1 at the beginning when cooking the ribs, there will be a lot of liquid once done you toss that liner  I added a new liner placed some sauce on bottom add ribs and cover with more sauce, replace lid and continue to cook for another hour if you aren't ready to eat them yet just turn crockpot to warm, that is what I did. You can also use your favorite sauce for this recipe I used Sweet Baby Rays plus my husband added a little open pit, they were very good! Next time I may try with my home made sauce!
We will definitely be making these often this way!,,,,Here is what I did....Enjoy!!

 

 

INGREDIENTS

 

2 slabs ribs (I used baby backs)

1 bottle Sweet Baby Rays sauce

salt and pepper

2 slow cooker liners

 

DIRECTIONS

Preheat crock pot to low

 

1. Prepare ribs by removing any fat you can and on bone side we remove the skin or membrane that is over the bone

2. salt and pepper the ribs

3. add liner to crock pot

4. add ribs meat side out, bones toward the center

 

Cover and check after 4- 4/12 hours, if done remove ribs to a plate

toss the liner, add new liner and add sauce, then add ribs and cover with sauce

cook for another hour on low

 

 

**Note...All crock pots are a little different so the first time you make them there may be some trial and error as far as timing goes

 

 

Acorn Squash w/ Apple Stuffing (gluten free)

One thing I always missed being Gluten Free is Stuffing!!......So a couple of years ago I decided to try to make my own, I found this Tapioca bread at the grocery store, so I cubed it up , toasted it and made my stuffing out of it, It turned out really good!.....So when I saw this apple stuffing recipe I wanted to try it and stuffed in an acorn squash it made such a nice meal....My husband actually called it a pleasant dinner. He really enjoyed it!.......So you could take any stuffing recipe you like, prepare it with these gluten free bread cubes and not have to miss out on the stuffing for the Holidays!.....Actually when I make it with my traditional stuffing recipe for Thanksgiving some people actually chose it over the regular!.....Here is what I do...Enjoy!

 

INGREDIENTS

 

2 Acorn Squash

 

+

 

 

STUFFING RECIPE

 

3 Tablespoons Butter

1 small onion (diced)

3 celery ribs (diced)

1 granny smith apple (peeled and diced)

1 cup dry cranberries

4 Cups cubed and toasted bread (I cubed and toasted the whole loaf of  theTapioca loaf..you will have extra you can save)

1 teaspoon sage

1/2 teaspoon thyme

1 cup chicken broth + more if needed

here is the bread I use (I stack and slice both ways to cube) it is very dense so it is perfect for this

 

DIRECTIONS

 

Cube loaf of bread place on a cookie sheet and toast in 350 oven until browned

remove and set aside

 

Prepare squash

I heated in microwave one at a time about 2-3 minutes until soft enough to cut in half

scoop out seeds drizzle with olive oil  and place on a cookie sheet flesh side down

bake at 350 for 20 minutes

 

Prepare stuffing by melting butter in a dutch oven or large pan add onion, celery and apple

cook until translucent add cranberries, spices and bread pour broth over and mix together

 

Spoon stuffing into each squash half , add a pat of butter on top of each  then bake for another 20 minutes

 

 

 

 

 

Simple Caramel Apple Crumb Pie

I am usually not much of a pie maker. But when they are this simple I am willing to give them a try! Gather your ingredients and this literally takes 5 minutes to throw together. Once the filling is made you pour it into a premade frozen crust (you don't even have to thaw the crust!)......This pie is perfect for your Fall gatherings....Here is what I did.....Enjoy!

 

 

 

INGREDIENTS

 

 

4  Tablespoons melted butter

1 egg

3/4 Cup granulated sugar

1/4 Cup brown sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon salt

3/4 Cups flour

3/4 Cups old fashioned oats

1- 21 ounce can apple pie filling

1- 9 inch premade frozen pie crust

caramel sauce (for garnish)

 

 

 

 

DIRECTIONS
preheat oven to 350

 

In a large glass bowl, add butter and microwave until melted

let cool then add egg and whisk, add all of the sugars and spices, mix in flour and oats until incorporated

add apple filling and mix well

pour mixture into pie crust

place pie on a cookie sheet and bake for 50 - 60 minutes

remove from oven when it looks firm

let cool for 30 minutes and serve warm or refrigerate until ready to use

I took caramel apple dip from the container added to a small glass bowl and melted in microwave to drizzle on top of pie

 

 

 

 

 

 

 

 

 

 

 

 

 

One Pot Caprese Pasta

I have said it before and I will say it again. I Love these one pot pasta dishes!!.....The fact that you put the dry pasta in with the rest of the ingredients is just amazing! And I usually have everything on hand which makes it great for those nights when you need to get home and make a fast dinner! Here is what I did for this one....Enjoy!!

 

 

 

INGREDIENTS

 

1 box Farfalle (Bowtie Pasta)

1 box (32 ounces) Chicken Broth

1 Cup Water

about 20 grape tomatoes (cut in half)

1 -14 1/2 ounce can Petite Diced Tomatoes

1/2 Cup Fresh Basil Leaves (chopped)

1 small shallot (sliced)

3 cloves garlic (minced)

salt and pepper

 

1 Cup shredded mozzarella

10-12 small mozzarella balls (cut in half)

 

 

 

 

DIRECTIONS

 

Add all ingredients except cheeses to a Dutch oven or pot with a lid

bring to boil and stir, turn to simmer cover and cook for about 20-25 minutes  (stirring every 10 minutes) until liquid is absorbed and pasta is cooked

Once done  stir and add shredded mozzarella and mozzarella balls

serve and enjoy,,,you can also garnish with parmesan cheese if you like

 

 

 

Boozy Cider Sangria

This cocktail screams fall!!!......I really love a drink that is easy to put together for a crowd of people. And this would look so pretty in a drink dispenser, I added Honey Crisp apples and red Bartlett pears you can use green pears also but I chose the red for the color! I also used Pinot Grigio for the wine but I am sure you could use your favorite white.....Here is what I did.....Enjoy!!

 

 

INGREDIENTS

 

1 Bottle Pinot Grigio

3 Cups fresh apple cider

1/2 Cup Spiced Rum (Captain Morgan)

1 Cup Club Soda

2-3 Chopped Honey Crisp Apples

2-3 Chopped Pears

 

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Spiedini (small meat roll)

Spiedini are an Italian dish which means small meat roll,,,,,,Everyone fills these a little different.......and you could also use chicken {pounded thin} as your meat, for mine I used chip steak which you can get at your butcher, it is just really thinly sliced meat. You bread your meat first and then layer your fillings and roll up securing with a toothpick....I use salami, provolone cheese and shallot to stuff them, you could use any onion of your choice but I prefer the flavor of shallot, some people also use diced tomato in these, the choice is yours!,,,Here is what I did...Enjoy!!

INGREDIENTS

1 Cup Italian seasoned breadcrumbs

1/2 Cup grated parmesan

1 Tablespoon dry parsley flakes

salt and pepper

olive oil

4  pieces Chip Steak (I cut mine in half to make 8 pieces)

salami

provolone cheese (cut in half)

1 shallot (sliced thin)

DIRECTIONS

In a shallow bowl add breadcrumbs, parmesan, parsley flakes and salt and pepper

In another shallow bowl add olive oil

Dip each piece of meat in olive oil then breadcrumbs

lay flat and add salami then provolone cheese

top with sliced shallot and then roll

secure with a toothpick

place in a baking dish and lightly drizzle with olive oil cover with foil

Bake for 25-30 minutes in a 350 oven

Spiedini (small meat roll)

Author: Natalie Buscemi-Hindman

Prep time: 25 MCook time: Total time: 25 M

Spiedini are small meat rolls that you can make with either steak or chicken...they are stuffed with cheese salami and onion

Ingredients:

• 1 Cup Italian seasoned breadcrumbs
• 1/2 Cup grated Parmesan
• 1 Tablespoon dry Parsley flakes
• salt and pepper
• olive oil or egg wash ( about 3 eggs beaten)
• 4 pieces chip steak (cut in half to make 8 pieces) or you can use 4 chicken breasts butterflied
• Salami
• Provolone cheese(cut in strips)
• sliced shallot or purple onion

Instructions:

How to cook Spiedini (small meat roll)

1. In a shallow bowl add breadcrumbs, parmesan, parsley flakes and salt and pepper
2. In another shallow bowl add olive oil or egg wash
3. Dip each piece of meat in  egg wash or olive oil  then breadcrumbs to coat
4. top each slice with cheese...then salami and or prosciutto. add onions lsices and you can also add a cube of fontina cheese
5. Roll meat up...you can secure with toothpick if needed
6. Place rolls in Baking dish and you can very lightly drizzle with olive oil if you like
7. Cover with oil and bake at 350 for 25-30 minutes...if using chicken bake for 45 minutes

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