BB Recipe Collection #3

Sweet Island Ribs
Makes 10-12 servings
Hands-on: 30 min.; Total 3hrs., 30 min.

Ingredients
3 slabs baby back pork ribs (about 7lbs)
Sweet Island Rub
Sweet island Sauce, divided
PAM for Grilling No Stick Cooking Spray

Directions
1. Rinse ribs, and pat dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. Sprinkle ribs evenly with Sweet Island rub,and rub into meat.Let ribs stand at room temperature 30 minutes.
2. Prepare Sweet island Sauce, reserving 1 cup for basting.
3. Spray cold grill cooking grate and grilling utensils with grilling spray; place cooking grate on grill.Light one side of grill, heating to medium heat(300 degrees to 350 degrees); leave other side unlit. Place ribs over unlit side, and grill, covered with grill lid, 2 hours to 2 hours and 30 minutes or until done, basting twice with reserved 1 cup Sweet island Sauce during the last 30 minutes. Serve ribs with remaining Sweet island Sauce.

Sweet island Rub
Makes about 1/3 cup
Hands-on 5 min., Total 5 min.

Ingredients
3 Tbsp. Caribbean jerk seasoning
2 Tbsp. light brown sugar
1 Tbsp. salt
1 tsp. pepper

Directions
1. Combine all ingredients in a small bowl.

Sweet island Sauce
Makes about 2 1/2 cups
Hands-on: 5 min, Total 25 mins

Ingredients
1 cup apricot-pineapple preserves
3/4 cup pineapple juice
3/4 cup barbeque sauce
1 tsp. Carribean jerk seasoning
1/2 tsp salt
1/4 tsp. black pepper

Directions
1.Stir together all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes.

 

Beef Sirloin Kabobs with Roasted Red Pepper Sauce
Makes 6 servings
Hands-on;20 min., Total 45 min.

Ingredients
1 cup beef broth
2 tsp.cornstarch
1 medium onion, finely chopped
5 garlic cloves, minced and divided
1 Tbsp. olive oil
1 (15 oz) jar roasted red peppers, rinsed, drained, and finely chopped
2 Tbsp. tomato paste
2 tsp. chopped fresh or 3/4 tsp dried thyme
1 1/2 lb boneless BEEF Top Sirloin Steak,cut into 1 1/4 inch cubes
2 tsp. coarsely ground pepper
3/4 tsp. salt
3/4 tsp. paprika

Directions
1. Whisk together beef broth and cornstarch until smooth.
2. Saute onion and 3 minced garlic cloves in hot oil in a large skillet over medium-high heat 3 minutes or until onion is tender. Stir in red peppers and next 3 ingredients.Stir in broth mixture. bring to a boil; reduce heat, and simmer, stirring occasionally, 12 minutes or until slightly thickened. Keep sauce warm.
3.Toss beef, next 3 ingredients, and remaining 2 minced garlic cloves in a large bowl. Thread beef onto 6(12inch) metal skewers. Grill, covered with grill lid, over medium heat (300 degrees to 350 degrees) 3-5minutes on each side or until desired degree of doneness. Serve with sauce.
Note:
If cooking over charcoal, grill kabobs, covered with grill lid, 3-4 minutes on each side or until desired degree of doneness.

 

Lime Icebox Pie Cake
Makes 12-14 servings
Hands-on: 20 min.; Total 2hrs., 30 min.

Ingredients
1 (18.25-oz) package white cake mix
1 (8-oz.) container sour cream
2 large eggs
1/2 cup water
1/3 cup vegetable oil
1 Tbsp. grated lime rind
PAM for Baking No-Stick Cooking Spray
Lime Icebox Pie Filling
1 1/2 cups whipped cream
1/2 cup powdered sugar

Directions
1. beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.Pour batter evenly into 4 (8-inch) round cake pans coated with baking spray.
2. Bake at 35o degrees for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes.Remove from pans, cool completely on wire racks.
3.Place 1 cake layer on a serving plate. Spread one-third Lime Icebox Pie Filling evenly over top; repeat layers twice, ending with Lime Icebox Pie Filling. Top with remaining cake layer.
4. Beat whipping cream at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
5.Spread whipped cream mixture evenly on top and sides of cake. Serve immediately,or chill intil ready to serve.
TIP
To prepare 9-inch round cake layers, use 4(9-inch) round cake pans coated with baking spray.proceed as directed, decreasing bake time to 12-14 minutes.
Orange icebox Pie Cake: Substitute 1 Tbsp. grated orange rind for grated lime rind in cake layers, and substitute Orange Icebox Pie Filling for Lime Icebox Pie Filling. Proceed with recipe as directed.

Lime icebox Pie Filling
Makes about 3 cups
Hands-on 30 min., Total 30min

Ingredients
3/4 cup milk
2 Tbsp. cornstarch
1(14-oz) can sweetened condensed milk
3 large eggs
1/2cup fresh lime juice
1 drop liquid green food coloring(optional)
1 drop liquid yellow food coloring(optional)
3Tbsp. cold butter, cut up
1Tbsp. grated lime rind

Directions
1. Whisk together 3/4cup milk and cornstarch in a 3qt. heavy saucepan, whisking until cornstarch dissolves.
2. Whisk in sweetened condensed milk and eggs until blended; whisk in 1/2 cuplime juice and, if desired, food coloring. Bring to a boil over medium heat, whisking constantly.(Mixture will begin to thicken when lime juice is first added and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil.)
3. Boil 1 minute or until mixture thickens, whisking constantly. Remove mixture from heat, and whisk in butter and lime rind until smooth.Pour filling into large bowl, and place bowl in a larger bowl filled with ice. Stir often until cold(about 20 minutes).

Orange icebox Pie Filling: Substitute 1/2cup thawed orange juice concentrate for fresh lime juice and 2 drops red food coloring and 4 drops yellow food coloring for 1 drop green food coloring and 1 drop yellow food coloring.)

Tip
To keep frosting off the serving plate, tuck wax paper strips under bottom cake layer before you begin frosting. After the cake is frosted,gently remove wax paper.

 

Those Sweet Island Ribs sound GoooooD!!!!:wavey:

 

Jalepeno Beef Sandwiches
Makes 4 servings
Hands-on 10 min., Total 20 min.

Ingredients
4 Onion Rolls- split
1/4 cup light mayonaise
1(7 oz) package shaved Roast Beef
1 cup(4 oz) shredded 2% reduced-fat sharp Cheddar cheese
1/2 cup bottled roasted red bell pepper strips
1/4 cup pickled jalepeno pepper slices

Directions
1.Place onion rolls,cut side up, on a baking sheet. Spread mayonaise evenly on cut sides of each roll, layer bottom halves of rolls evenly with roast beef and Cheddar cheese.Layer top halves with red bell pepper strips and jalepeno slices.
2.Bake at 325 degrees for 10 minutes or until cheese is melted and sandwich halves are thoroughly heated.Place tops on bottoms, and serve immediately.

Jalepeno Beef Cocktail Sandwiches:
Hands-on: 10 min., Total 20 min.
Substitute 1(71/2-oz) package party rolls for onion rolls. Slice rolls horizontally(don't seperate individual rolls); spread mayonaise, layer ingredients, and bake as directed.Place top half on bottom half; cut along each roll to divide. Makes 12 appetizer servings.

 

Tex-Mex Hush Puppies
Makes about 20 hush puppies
Hands-on: 20 min., Total 25 min

( Tip - Hush puppy batter will release more easily if you dip your spoon or ice cream scoop into the hot oil before dipping into the batter)


Ingredients
Vegetable oil
1(8oz) package MARTHA WHITE Hush Puppy Mix with Onion
1Tbsp.chopped jalepeno pepper
1/2cup chunky salsa
2/3 cup water.


Directions
1.pour oil to a depth of 2-3 inches in deep fryer or heavy duty skillet; heat to 365 degrees
2. Stir together hush puppy mix and next 3 ingredients in a medium-size bowl until well blended;let stand 5 minutes.
3. Drop hush puppy batter by rounded tablespoonfuls into hot oil.Fry, turning occasionally, 3 minutes or until golden brown. Drain on paper towels. Serve warm.


SPICY HUSH PUPPY ONION RINGS:
Makes 4-6 servings.
Hands-on: 25 min., Total: 25 min.

Prepare Tex-Mex Hush Puppy batter as directed. Cut 2 large sweet onions into 1-inch rings. Dredge onion rings in 1 cup all-purpose flour, and dip in batter, coating well. Fry, in batches at 365 degrees, turning once, 2-3 minutes or until golden. Drain on paper towels. Sprinkle with salt to taste, and serve immediately.

 

Spicy Black Bean Dip
Makes 12 servings
Hands-on 10 min., Total 30 min

Ingredients
1 (12-oz) package chorizo sausage, casings removed
1 (24-oz) jar TOSITOS Medium Salsa
1 (15-oz) can black neans, rinsed and drained
1 tsp. ground cumin
1 tsp. fresh lime juice
3 Tbsp. chopped fresh cilantro
1 (16 1/2- oz) bag TOSITOS Bite Size Gold Tortilla Chips

TIP - Chorizo, a fiery pork sausage, lends a potent kick to Spicy Black Bean Dip. Cool things down with a little queso dip on top before serving.

Directions
1. Cook chorizo sausage in a Dutch oven over medium high heat, stirring until sausage crumbles and is done (about 10 minutes); drain well, and pat dry with paper towels.Return sausage to Dutch oven.
2. Stir in salsa and next 3 ingredients, and cook over medium heat until thoroughly heated; sprinkle evenly with fresh cilantro. Serv dip warm with chips.

 

Creme Caramel in a Bundt
Makes 12 servings
Hands-on 30 min., Total 11 hrs.


Ingredients
3 cups DOMINO Granulated Sugar, divided
3 cups whipping cream
1 Tbsp. vanilla extract
6 large eggs
2 egg yolks
1/2 cup sweetened condensed milk
1 (3-oz.) package cream cheese, softened
Garnishes: fresh blackberries, raspberries, and mint leaves


Directions
1. Sprinkle 1 cup sugar into a medium skillet. Place over medium heat, and cook, shaking pan often, until sugar melts and turns a light golden brown. Quickly pour syrup into a 12-cup Bundt pan, tilting to coat bottom and 1 1/2 inches up sides; set aside. (Mixture may crack as it cools.)
2. Stir together whipping cream and vanilla in a large bowl.Process 6 large eggs, next 3 ingredients, and remaining 2 cups sugar in a blender in a blender just until smooth, stopping to scrape down sides(do not overprocess). Stir egg mixture into cream mixture.
3. Pour custard over carmelized sugar in Bundt pan, and place in a large roasting pan on oven rack. Pour hot water into roasting pan to a depth of 1 inch.
4. Bake at 350 degrees for 1 hour and 30 minutes or until a knife inserted in deepest portion comes out almost clean. Remove Bundt pan from water.Cool 1 hour on a wire rack. Cover and chill at least 8 hours. Loosen edges from Bundt pan with a thin knife, and insert carefully onto a serving plate. Garnish, if desired.

 

Blueberry-Sour Cream Pancakes with Orange-Butter Sauce
Makes 8 pancakes
Hands-on: 15 min., Total 15 min

Ingredients
1 (7-oz.) package MARTHA WHITE Blueberry Muffin Mix
1/2 cup milk
1 large egg-lightly beaten
1/4 cup sour cream
Orange-Butter Sauce
Sour cream (optional)

Directions
1.Whisk together first 4 ingredients just until moistened.(Batter will be slightly lumpy.)
2. Pour 1/4 cup batter for each pancake oto a hot, lightly greased griddle. Cook pancakes, in batches, 2 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 more minutes.Serve with Orange- Butter Sauce, and, if desired, sour cream.
NOTE: These are fluffy pancakes. For thinner pancakes, add 2 Tbsp. additional milk.

Orange-Butter Sauce
Makes about 1 cup
Hands-on: 15 min., Total: 15 min

Ingredients
1/2 cup butter or margarine
1/2 cup sugar
1/3 cup frozen orange juice concentrate

Directions
Combine all ingredients in a small saucepan. Cook over low heat, stirring occasionally, 5 minutes or until butter and sugar melt.(Do not boil.) Cool 5 minutes. Beat with a whisk until slightly thickened. Serve warm.

 

Chicken Lettuce Wraps
Makes 6-8 appetizer servings
Hands-on 10 min., Total: 20 min

Chicken Lettuce Wraps are a great way to introduce Thai flavors to your family.

Ingredients
2 garlic cloves
1 lb. Boneless, skinless, chicken breasts, coarsely chopped
1 Tbsp. dark sesame oil
1/4 cup chopped fresh mint
3 Tbsp. reduced fat peanut butter
1 tsp. light brown sugar
1 tsp. dried ground ginger
2 green onions, chopped
16 iceberg lettuce leaves
Garnish: sliced green onions

Directions
1. Pulse garlic in food processor 3 times or until minced. Add chicken, and pulse 8 times or until ground to the texture of ground beef.
2. Cook chicken mixture in hot oil in a large skillet over medium heat, stirring occasionally, 6 to 8 minutes or until chicken is done. Stir in mint and next 6 ingredients; cook 2 to 3 minutes or until thoroughly heated. Spoon mixture evenly onto lettuce leaves; garnish if desired.

 

Beef Potato Loaf


Ingredients
4 cups raw potatos, thinly sliced
2 onions, sliced
1 lb. ground beef
Salt and pepper to taste
1 can Mushroom Soup
1/2 cup milk


Directions
1. Layer 2 cups potatos, 1 sliced onion, and ground beef in greased 2 quart casserole.
2. Layer remaining potatos and onions.
3.Mix mushroom soup with milk,
4. Pour over casserole, dot with butter.
5. Bake in 350 degree oven for about 1 hour, or until potates are tender.


Makes 4 servings.

 

Dutch Meat Loaf


Ingredients
1 1/2 lb ground beef
1 c bread crumbs
1 egg, beaten
1 med. onion, chopped
1/2 tsp. salt
4 tsp. pepper
1 c tomato sauce
2 Tbsp. prepared mustard
2 Tbsp. brown sugar
2 Tbsp. vinegar
1 c. water


Directions
1.Combine ground beef with bread crumbs, egg, onion, salt, pepper, and 1/2 cup tomato sauce; mix and form into loaf.
2. Place in shallow pan, and bake at 350 degrees.
3. Combine remaining tomato sauce with remaining ingredients, pour over loaf.
4. Bake 1 hour and 15 minutes longer.

Makes 6 servings

 

Pizza Meat Loaf


Ingredients
1 1/2 lb ground beef
1/4 cup onion, chopped
1 egg
Worchestershire Sauce to taste
Salt and pepper to taste
Oregano to taste
1 (8oz) can tomato sauce
2/3 cup quick rolled oats
1 pkg mozzarella cheese


Directions
1. Mix all ingredients together except cheese.
2. Place 1/3 in loaf pan; add 1/2of the cheese.
3. Add another 1/3 of the meat mixture; add remaining cheese.
4. Cover with remaing meat mixture.
5. Bake at 350 degrees for 50 minutes.


Makes 6 servings

 

Smmothies on a Stick (Strawberry-Orange Pops)
Makes 16 servings
Hands-on; 15 min Total: 8hrs 15 min

Ingredients
1 3/4cups FLORIDA'S NATURAL premium brand Orange Juice
2 (6oz) containers low-fat vanilla yogurt
1 (16 oz) bag frozen strawberries, thawed
1/4 cup honey

Directions
1.Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides.
2. Spoon mixture evenly into 16 (1/4 cup)plastic pop moulds
3. Insert plastic pop sticks and freeze 8 hrs.

TIP- If desired, place 16 (1/4 cup) paper cups in muffin pans. Spoon mixture evenly into cups. freeze 30 minutes; insert a wooden craft stick in the center of each. Freeze 8 hours. Peel off paper cups.

 

TASTY MEAT PIE

This recipe makes two pies and is a complete meal in itself! Ground beef, onion, potatoes and carrots—all sealed in a flaky pie crust.

Cook Time: 45 Minutes
Ready In: 45 Minutes
Yields: 12 servings

INGREDIENTS

1 pound ground beef
1 onion, chopped
1 (10.75 ounce) can condensed vegetable beef soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup
3 potatoes, peeled and cubed
4 carrots, sliced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS

Preheat oven to 350º F (175º C.)

In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat.

Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper.

Divide filling between 2 - 9 inch pie plates.

Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape.

Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.

 

One-Pan Chicken Potato Bake
Prep 5 min,; Total 1 hour 5 min.
Makes 4 servings

Ingredients
4 bone-in chicken pieces (1 1/2 lbs)
4 large potatoes, cut into wedges
1/4 cup zesty Italian Salad dressing
1/4 cup Grated Parmesan Cheese

Directions
PREHEAT oven to 400 degrees. Place chicken and potatoes in 13 x 9 inch baking dish.

POUR dressing over chicken and potatoes; sprinkle with cheese.

BAKE 1 hour, or until chicken is cooked through[180 degrees]. Sprinkle with chopped fresh parsley, if desired.

 

Bruschetta Chicken Bake
Prep: 10 min; Total 40 min.
Makes 6 servings

Ingredients
1 can[14 1/2 oz] dices tomatoes, undrained
1 pkg[16 oz] Stove Top stuffing mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs boneless, skinless, chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded Mozzarella Cheese

Directions
PREHEAT oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water, and garlic; stir until stuffing mix is moistened. Set aside.

PLACE chicken in 13 x 9 inch baking dish; sprinkle with basil and cheese. Top with the stuffing mixture.

BAKE 30 min. or until chicken is cooked through

 

Farmhouse Chicken Dinner
Prep: 15 mins; Total: 45 mins
Makes 4 servings

Ingredients
1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves[1 1/2 lbs], skin removed
1/4 cup Zesty Italian Salad dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 can[14 1/2 oz] chicken broth, divided
2 cups MINUTE brown rice, uncooked
4 oz PHILADELPHIA Neufchatel Cheese
2 tsp.chopped fresh parsley

Directions
MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat side down; cook 5-6 min or until golden brown. Turn chicken over; add carrots, onions, and 1 cup of broth. Cover. Reduce heat to medium-low; simmer 20 min or until carrots are tender, and chicken is cooked through[180 degrees].

MEANWHILE prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice. Cover to keep warm.

ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3-5 min or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

 

Cacciatore-Style Chicken Bake
Prep: 10 min. Total 40 min.
Makes 6 servings

Ingredients
1 2/3 cups hot water
1 pkg.[16oz] Stove Top Stuffing Mix for chicken
1 1/2 lbs boneless-skinless chicken breasts, cut into bite-size pieces
1 small each red and green pepper, chopped
1 small onion, chopped
1 jar[14oz] spaghetti sauce

PREHEAT oven to 425 degrees. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken, peppers, and onions in 13 x 9 inch baking dish; mix lightly. Pour spaghetti sauce over chicken mixture; top with prepared stuffing.

BAKE 30 mins or until chicken is cooked through.