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      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 13×9-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 8-1/2×4-1/2-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.


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