- June 11, 2008 at 4:53 pm #258295
Best 30-Minute Barbecued Ribs
Prep Time:20 min
Total Time:30 min
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
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
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
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
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 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
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.
- You must be logged in to reply to this topic.