Spice-Rubbed Baby Back Ribs

Spice-Rubbed Baby Back Ribs

Spice-Rubbed Baby Back Ribs

The healthiest way to cook ribs (both meaty spareribs and smaller, leaner baby backs) is to grill or roast them on a rack rather than bake them in a pan.  As the meat cooks, the fat drips off instead of pooling around and saturating the meat.  Also, cook the ribs long enough so that the fat melts away and the flesh becomes tender—and even more delicious!!

Spice-Rubbed Baby Back Ribs Recipe


Spice-Rubbed Baby Back Ribs

1 ¼ tsp. salt

1 tsp. chili powder

1 tsp. light brown sugar

¾ tsp. ground coriander

¾ tsp. ground cumin

½ tsp. freshly ground black pepper

1 rack baby back ribs (2 lb.) cut between ribs into 4 large pieces

1 small lime, halved


In a small bowl, stir the first 7 ingredients.  Place ribs in a large baking dish.  Rub the ribs all over the cut sides of the lime, and then rub with the spice mixture.   Cover with plastic wrap and refrigerate about 30 minutes before cooking.

If grilling the ribs, preheat the grill or grill pan over medium.  Grill the ribs, turning occasionally, until browned and tender when pierced with a form, 20 to 30 minutes.

If baking, preheat the oven to 300 F.  Place the ribs on a rack set inside a rimmed baking sheet, meatier side upCover loosely with foil and roast until tender when pierced with foil, about 50 minutes.  Preheat the broiler; broil until browned, 5 to 10 minutes.

Let the ribs rest about 5 minutes.  Cut between the bones into individual ribs.          4 servings




1/3  cup cider vinegar  *  1/3 cup ketchup  *  ¼ cup plus 1 Tbsp. applesauce  *  1 Tbsp. Dijon mustard  *  1 large clove garlic, minced   *  ¾ tsp. freshly ground black pepper  *  ½ tsp. Worcestershire sauce  *  ¼ tsp. chili powder .  

In a bowl, whisk all ingredients.   Makes about 1 cup.


(Recipe for Spice-Rubbed Baby Back Ribs, EveryDay with Rachael Ray, July 2015)


Gingerbread Cheesecake


Gingerbread Cheesecake

Gingerbread Cheesecake

This recipe for Gingerbread Cheesecake came from the “cooking club” magazine.  It’s the perfect cheesecake for this time of year.  Anytime in the month of December, I think, would be fine.


Gingerbread Cheesecake Recipe


Gingerbread Cheesecake

Crust:          2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:        4 (8 oz. each) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:         1 cup whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired


Heat oven to 300 F.  Line outside of 9 inch springform pan with heavy-duty foil.  Combine crust ingredients in medium bowl.  Press onto bottom and halfway up sides of pan.  Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy.  Add eggs, one at a time, pulsing after each addition.  Add all remaining filling ingredients; pulse to combine.  Pour into crust.

Place pan in large baking pan.  Add enough hot water to baking pan to come halfway up sides of springform pan.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack 1 hour.  Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.  Beat in rum until firm but not stiff peaks form.  Spread over top of cake.  Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.


(Recipe for Gingerbread Cheesecake was in cooking club magazine, winter 2014)


Spicy Cranberry Pork Tenderloin

Spicy Cranberry Pork Tenderloin

Spicy Cranberry Pork Tenderloin

I found this recipe for, Spicy Cranberry Pork Tenderloin, in one of the many magazines I get.  I hope you will try it.

Spicy Cranberry Pork Tenderloin Recipe


Spicy Cranberry Pork Tenderloin

2 pork tenderloins, about 1 lb. each

2 limes

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. vegetable oil

12 oz. cranberries

2/3 cup packed light brown sugar

1 jalapeno, seeded and finely chopped


Preheat oven to 400 F.  Finely grate zest from both limes and juice the limes, too.  Set the lime juice aside.  Mix half the lime zest with salt and pepper in a small bowl, set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up.  Roast for 8 minutes, flip and top with lime zest mixture.  Continue roasting until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium), about 20-35 minutes.

In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest.  Bring to a boil over medium heat.  Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juice thicken, about 5 minutes.  Set aside.

Transfer pork to carving board and let rest 3-5 minutes.  Add cranberries sauce to roasting pan and bring to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon.  Remove from heat, carve pork and serve sauce.


(Recipe for Spicy Cranberry Pork Tenderloin, 2014)  


Butterscotch Pecan Sweet Potatoes


Butterscotch Pecan Sweet Potatoes

Butterscotch Pecan Sweet Potatoes

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Butterscotch Pecan Sweet Potatoes Recipe


Butterscotch Pecan Sweet Potatoes

5 medium sweet potatoes, peeled, cooked and mashed

½ cup firmly packed light brown sugar

5 oz. evaporated skim milk

2 eggs

½ tsp. cinnamon

¼ tsp. allspice

1/8 tsp. nutmeg

1 box (3.4 oz.) instant butterscotch pudding

1 cup pecans

¼ cup sugar


In a large bowl, mix together all ingredients except pecans and sugar.  Stir well.

Place sweet potato mixture in 13×9 inch glass casserole dish.

Toss pecans and sugar together.  Sprinkle over sweet potato mixture.

Bake at 350 F. for 30 minutes, or until mixture reaches and internal temperature of 165 F. in the center of the casserole dish.

Serve in ½ cup scoop portions.


(Recipe for Butterscotch Pecan Sweet Potatoes was in Stop & Shop flyer, 2014)


Monkey Bread

Monkey Bread

Monkey Bread


Is it called Monkey Bread because it is more fun than a barrel of monkeys?  Or because it is picked apart the way monkeys pick at things?  Or because it looks like monkey brains?   Whatever the reason is…one thing for sure, it’s delicious!!  Make your own, and you’ll agree!!

Lauren Chattman


Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F.  Grease a nonstick 12 cup Bundt pan and dust with flour.  Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt.  Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag.  Dice the butter into ¼ inch pieces.  Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal.  Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag.  Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go.  Pour the melted butter mixture over the cake.  Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes.  Let the cake cool 10 minutes.  Invert onto a serving platter and serve immediately.        8-10 servings


(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)


Mini Brown Sugar Pecan Pies

Mini Brown Sugar Pecan Pies

Mini Brown Sugar Pecan Pies

Pecan pie gets updated with a large dose of cute in these individual desserts.  Custard cups are lined with a tender cream cheese crust before being stuffed with a rich caramel-like brown sugar filling generously studded with nuts.  If desired, serve them with a scoop of vanilla ice cream.

Mini Brown Sugar Pecan Pies Recipe

Mini Brown Sugar Pecan Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, softened

5 oz. cream cheese, chilled

Filling:   2 eggs

1 cup packed light brown sugar

3 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

¼ tsp. salt

1 ½ cups coarsely chopped pecans

Whisk flour, sugar and ¼ teaspoon salt in small bowl.  Beat ¾ cup butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerated 30 minutes or until chilled.  (Dough can be made 1 day ahead).

Heat oven to 350 F.  Butter 6 (6 oz.) ovenproof custard cups; place on baking sheet.  Whisk all filling ingredients except pecans in medium bowl until smooth.  Stir in pecans.

On lightly floured surface, roll 1 dough round to 12-inch round, scant ¼ -inch thickness.  With small plate as guide, cut out 2 (5 inch) rounds; reserve dough scraps.  Press dough rounds into custards cups (dough rounds into custard cups (dough will come to about ¼ inch from top).  Repeat with remaining dough.  Roll dough scraps to cut and fill remaining 2 cups.

Spoon about 1/3 cup filling into each cup (filling will come to about ¼ inch from top of crust).

Bake 45 minutes or until crust is light golden brown and filling is puffed and set.  Cool on baking sheets on wire rack 20 minutes or until firm.  Run small knife around edges to loosen crust; remove from cups.  Cool completely on rack.  (Pies can be made 1 day ahead.  Cover and store at room temperature.)


(Recipe for Mini Brown Sugar Pecan Pies was in Cooking Club Magazine, Fall 2012)


Makeover Cranberry Trifle

Makeover Cranberry Trifle

Makeover Cranberry Trifle

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.


You’d never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original’s festive flavor, but only half the fat and way fewer calories!

                Sonya Labbe                                                                      Santa Monica, California

Makeover Cranberry Trifle Recipe

Makeover Cranberry Trifle

1 pkg. (16 oz.) frozen unsweetened strawberries, thawed

1 pkg. (12 oz.) fresh or frozen cranberries

1 cup sugar

½ cup water

4 tsp. grated orange peel

1 pkg. (8 oz.) reduced-fat cream cheese

¼ cup packed light brown sugar

½ tsp. vanilla

1 carton (8 oz. frozen whipped topping, thawed

2 loaves (10 ¾ oz. each) frozen reduced-fat pound cake, thawed and cubed


In a large saucepan, combine the first five ingredients.  Cook over medium heat until the berries pop, about 15 minutes.  Cool completely.

Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth.  Fold in whipped topping.

Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture.  Repeat layers twice.  Cover and refrigerate for at least 2 hours before serving.      15 servings


 (Recipe for Makeover Cranberry Trifle is from www.tasteofhome.com, 2012)

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