Best 30-Minute Barbecued Ribs

Prep Time:20 min

Total Time:30 min

Makes:6 servings

4 ribs each

4 lb. pork baby back ribs

1 cup Original Barbecue Sauce

CUT ribs into two-rib sections.

PLACE ribs in Dutch oven or large saucepan. Add enough cold water to

cover ribs completely; cover with lid. Bring to boil. Reduce heat to

medium-low; cover. Simmer 20 min.; drain.

PREHEAT grill to medium heat. Grill ribs 10 min. or until ribs are

cooked through, turning occasionally and brushing generously with the

barbecue sauce.


Toad-in-the-Hole Bake

Prep Time:10 min

Total Time:30 min

Makes:4 servings, one sandwich each

8 slices bread

1 Tbsp. margarine, softened

3/4 cup Shredded Cheddar Cheese

4 eggs

2 slices Bacon, cooked, crumbled

PREHEAT oven to 400°F. Cut hole in center of each of 4 of the bread

slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Set

cut-out bread slices aside. Discard removed bread circles or reserve

for another use.

SPREAD remaining bread slices with margarine. Place, margarine-sides

down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top

with cut-out bread slices to make four sandwiches. Break 1 egg into

each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.

BAKE 15 to 20 min. or until cheese is melted and eggs are set.


Smoky Citrus Pork Tenderloin

Prep Time:10 min

Total Time:1 hr 20 min

Makes:10 servings

Grated peel and juice from 1 each: lime and orange

6 cloves garlic, crushed

1 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. ground cumin

2 pork tenderloins (2-1/2 lb.)

1 cup Chipotle Barbecue Sauce

MIX citrus peels and juices, garlic, salt, pepper and cumin. Pour

over meat in large resealable plastic bag. Seal bag; turn to evenly

coat meat with the juice mixture.

REFRIGERATE 30 min. to marinate. Remove meat from marinade; discard

bag and marinade.

PREHEAT grill to medium heat. Place meat on one side of greased

grill. Turn off burners directly below meat; cover grill with lid.

Grill meat 30 min. or until cooked through, turning occasionally and

brushing with barbecue sauce for the last 10 min. of the grilling



PHILLY Fruity Bagel

Prep Time:5 min

Total Time:5 min

Makes:1 serving

1 plain bagel (3 inch), halved, toasted

2 Tbsp. Cream Cheese Spread

1/4 cup sliced fresh peaches

1/4 cup blueberries

SPREAD bagel halves with cream cheese spread.

TOP with fruit.


BBQ Scalloped Potatoes

Prep Time:15 min

Total Time:35 min

Makes:6 servings, 1/2 cup each

2 cups thinly sliced peeled potatoes (about 1/4-inch thick)

1 cup thinly sliced carrots

1/2 cup water

1/3 cup plus 1 Tbsp. Grated Parmesan Cheese

1/3 cup MIRACLE WHIP Dressing

2 Tbsp. chopped fresh parsley

PREHEAT grill to medium heat. Place potatoes and carrots in

microwaveable bowl. Add water; cover. Microwave on HIGH 5 to 7 min.

or until potatoes are crisp-tender; drain well. Meanwhile, mix 1/3

cup Parmesan cheese and the dressing. Add to potato mixture; mix


SPOON onto center of 20-inch piece of heavy-duty foil sprayed with

cooking spray. (Or, use a double layer of regular foil.) Bring up

foil sides. Double fold top and ends to seal packet, leaving room for

heat circulation inside. Place on upper shelf of grill.

GRILL 15 to 20 min. or until vegetables are tender. Cut slits in foil

to release steam. Open packet carefully. Sprinkle potato mixture with

parsley and the 1 Tbsp. Parmesan cheese.


Stuffed French Toast

Prep Time:10 min

Total Time:15 min

Makes:2 servings, one sandwich each

4 Tbsp. Cream Cheese Spread

4 slices cinnamon raisin bread

8 slices Shaved Honey Ham

2 eggs

2 Tbsp. milk

2 tsp. sugar

2 Tbsp. maple-flavored or pancake syrup

SPREAD cream cheese spread onto 2 of the bread slices. Top with ham;

cover with remaining 2 bread slices. Lightly press edges of each

sandwich together to seal.

BEAT eggs, milk and sugar with fork in pie plate or square baking

dish until well blended. Dip sandwiches in egg mixture, turning over

to evenly moisten both sides.

SPRAY large nonstick skillet with cooking spray; heat on medium heat

(adult assisted). Add sandwiches; cook 2 min. on each side or until

golden brown on both sides. Serve with syrup.


Cookies & Cream Freeze

Prep Time:30 min

Total Time:3 hr 30 min

Makes:12 servings, one piece each

4 squares Semi-Sweet Baking Chocolate

14 Chocolate Sandwich Cookies

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

MELT chocolate as directed on package; set aside until ready to use.

Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending

over sides of pan. Arrange 8 of the cookies evenly on bottom of pan.

Crumble remaining 6 cookies; set aside.

BEAT cream cheese, sugar and vanilla in medium bowl with electric

mixer until well blended. Stir in whipped topping. Remove about 1-1/2

cups of the cream cheese mixture; place in medium bowl. Stir in

melted chocolate.

SPREAD remaining cream cheese mixture over cookies in pan; sprinkle

with crumbled cookies. Gently press cookies into cream cheese mixture

with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours

or until firm. Remove from freezer about 15 min. before serving;

invert onto serving plate. Peel off foil; let stand at room

temperature to soften slightly before cutting to serve.