BBQ Pork Ribs

This was going to be my Mother's Day meal, but after munching all day no one was hungry when it was time for dinner so we made this last night. It was really good!!! It takes some time so be prepared!!

BBQ Pork Ribs (could use beef ribs as well)
however many ribs needed to feed your family
lawry's bbq dry rub mix (or your favorite rub mix)
favorite bbq sauce (we used a mesquite flavor)

If ribs have been in the freezer thaw the day before in refrigerator completely. The morning you plan to cook these, lay out ribs on sheet pan lined with foil. Remove excess fat from meat. Use as much of the rub as you like and make sure the meat side is well coated with the rub. I did not use any oil to stick the rub to the meat but you certainly can. Let the ribs marinate all day.
Once ready to cook, preheat oven to 375 degrees. Put pan topped with foil in the oven for 1-1/2 hours or until done through. Once out of the oven slather with the bbq sauce and let sit for about 15 minutes.
Eat and enjoy!!!


These were really good!!! I hope you enjoy them as well!!

Breakfast Burritos for Freezing

Happy Mother's Day!! I hope each of the mom's out there had a great day!!!


Here's a recipe that might make your life a little easier!!!

Freezer Breakfast Burritos
1 pound breakfast sausage
8 eggs
2 cups shredded cheddar cheese
12 flour burrito sized tortillas

Brown the sausage slightly and add eggs. Scramble eggs and finish cooking sausage through. Once cooked it's time to assemble the burritos. Place about 1/4C of filling into middle of burrito. Top with cheese. Fold, making sure you bring in sides so none of the filling leaks out. Once folded wrap in aluminum foil. Once all are assembled, place in ziploc baggie labeled with warming directions.

Thaw completely. Preheat oven to 350 and reheat for about 45 min or microwave 1 minute per burrito.

These were really good!! They are perfect for dinner with a salad and chips or just as a snack. Make a ton of them and just keep them in the freezer for whenever you need a quick lunch or snack!!

Happy Eating! Enjoy!!

Taco Empanadas

I saw this originally on Down Home with The Neely's on Food Network. I remembered that I had some taco meat in the freezer and viola! Dinner in a pinch! I'm including only the empanada part, you can use whatever meat mixture you'd like best. I left out the corn kernels from mine and they were still really good! I even had enough to freeze for snacks later!


Cornbread Dough:

* 1 cup all-purpose flour
* 3 cups fine cornmeal
* 1 teaspoon baking powder
* 2 teaspoons kosher salt
* 2 tablespoons sugar
* 1 cup cold butter, cut in small cubes
* 2 eggs
* 2 tablespoons warm water
* 2 tablespoons lemon juice
* 2 tablespoons whole milk
* 1 tablespoons dehydrated lemon peel
* 1 cup roughly chopped corn kernels
* Water, for sealing
* Special equipment: 5-inch round cookie cutter

Preheat oven to 400 degrees F.

In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.

Fill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.

Banana Cinnamon Cream Cake

So I know that I'm way behind in posting from Easter. I have no excuse....just been busy and haven't really thought about it. So for the big dinner we really didn't do much out of the ordinary. I made roast chicken and homemade mac n cheese. Chicken was on sale at the store last week and so I went with what was on sale rather than what tradition dictates for Easter dinner (we usually have ham). But I did branch out and made a super yum, banana cream cake. Here is the recipe

Banana Cinnamon Cream Cake
35 nilla wafers, divided
2 C cold milk
1 tub cool whip
2 tbsp melted butter
2 large or 4 medium bananas, sliced
2 pkg vanilla instant pudding
2 tbsp cinnamon (more or less depending on how you like it)

Crush 21 (give or take) wafers and mix with butter. Press crumb mixture onto bottom of round baking dish (9in) Stand remaining wafers vertically around the edge of pan.

Beat the pudding, cinnamon and milk in a large bowl with a whisk for 2 minutes. Stir in whipped topping. Spread half mixture over crust, cover with layers of bananas and remaining pudding mixture. Top with a few extra wafers crushed. refrigerate for at least 3 hours.


I dove into into this like a swimming pool! Soooooo good!! The cinnamon really gives it a great flavor and jazzes up the vanilla pudding! I hope you enjoy!!!

Make Life Sweeter Giveaway!

Melodee was our winner! Thanks to all who participated!

THIS IS NOW CLOSED....THANKS!

Now that spring is in the air, it´s the perfect time to put a fresh spin on Some of your favorite baking classics.

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Thanks to MY BLOGSPARK, The Safeway family of stores and Betty Crocker one of you will get the chance to win this fab package. Thanks to them I was able to receive the same package to try!! I love it, I love to bake and this really was the icing on the cake for me. I'm really excited about this give away. So to win:

* i'd love to hear what your favorite thing was on the BakesweetMemories website.

for an extra chance
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Good luck and this will end Sunday March 28 at Midnight PST.

Happy St. Patricks Day!

I have to say this isn't an original idea. I tweaked the original to suit our family and it was AWESOME!!! I hope you'd had a great day doing whatever your family's traditions dictate. We don't do much other than wearing of the green and some sort of fun "green" or Irish themed dinner. For the past few years I've done a green themed dinner, but didn't feel like doing that this year. I had been wondering what on earth to do, when I was watching Food Network a couple of weeks ago and Guy Fieri made this on his show. The moment I saw it, I knew this is what I wanted to do. So tonight I got everything ready and made my substitutions not knowing how it would turn out. Some of my subs were pretty radical. But it was AWESOME! Did I say that already! So I must suggest that you MAKE this and make it SOON!!!! My kids even enjoyed it, which in and of itself is amazing!


Corned Beef and Pasta Toss
2 tablespoons butter, unsalted
1 tablespoon canola oil
1/4 cup small diced carrots
1 cup diced cabbage
1 onion, diced
1 teaspoon season salt
2 cups cooked corned beef, sliced
1 teaspoon freshly cracked black pepper
1 1/2 cups heavy cream
1 1/2 cups half-and-half
1 tablespoon mustard
1 tbsp relish
2 cups grated mozzarella cheese
3/4 cup fresh peas, or frozen
1 pound cooked linguine

Directions

In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. Stir in the onions and salt and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Add in the cream, half- and-half, the mustard and the relish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately.


As an added bonus I added food coloring to the pasta water turning it green. It's a little harder to do with whole wheat pasta, but it sort of looked green. Regular pasta probably would've tinted better.

Easy French Bread Pizza

Tonight's meal is brought to you by one tired momma!! I've been baking a cake for a birthday party tomorrow (not one of ours, for a friend) and I'm beat! So we are having pizza-it's usually standard fare for Friday night, but tonight instead of ordering it (and believe me I was sssooo tempted) we are having this!

Easy French Bread Pizzas
1 loaf whole wheat french bread
favorite marinara sauce, pizza sauce or spaghetti sauce
mozzarella cheese
variety of your favorite toppings (or eat it plain like we are tonight-toppings are just too much to think about right now! lol!)

Preheat oven to 375
Slice bread in half, lengthwise and slather with sauce of choice. If you have small eaters like we do, feel free to cute the pieces down to more manageable sizes.
Top with cheese and your favorites.

Bake for 20 minutes or until cheese is bubbly!

Enjoy!!