Friday, October 31, 2008

Food Friday - BBQ Spareribs

It is good to be home (more on the fabulous trip to Utah later) and to celebrate my return to Dixie, here is a great recipe for BBQ Spareribs (Phil got this from a friend in Utah so I guess it isn't necessarily southern, but oh well...)

6 Pounds Spareribs, Cut into serving size pieces
1/2 C Chopped Onions
2 Cans Condensed Tomato Soup
1/2 C Brown Sugar
1/4 C Hot Sauce
1 T Vinegar
2 T Butter (or margarine)
1/3 C Worcestershire Sauce
1 T Prepared Dry Mustard (the spice)
1/4 t Ground Cloves

  • In large pan, cover spare ribs with water.
  • Simmer 1 hour; drain.
  • Arrange in two 1/2 quart shallow baking dishes.
  • In saucepan, cook onion in butter until tender.
  • Stir in remaining ingredients.
  • Simmer 5 minutes, stirring often.
  • Spoon over ribs.
  • Bake at 450 for 30 minutes or until done.
Ok, so here is how I did it differently:
  1. I used Pork Tenderloin instead of ribs ('cause that is what was on sale and therefore in my freezer).
  2. I didn't simmer the pork for an hour in water.
  3. After I made the sauce (as directed, except I only had whole cloves), I poured it over the pork arranged in my crockpot (instead of two shallow dishes).
  4. I cooked it for 5 hours in a crockpot instead of in the oven.
It was delicious! Serve with baked potatos, rolls, green beans, grits, and okra (of course!).

(Ok, I'm not really a fan of okra and the only grits I've had were cheese grits and they were pretty 'ummy.)

Phil: 4 Celery Sticks (he thinks the original is better, use ribs, simmer them, etc.)
Heidi: 5 Celery Sticks (I never had the original)
Eden: 3 Celery Sticks (not "eeooh, 'ucky, 'ucky - but also not 'ummy, 'ummy)

Tuesday, October 21, 2008


Congratulations Amanda, Veronica, and Claire!
Contact me so I can get your address and then I will have Voice Male send you your CD.
The rest of you can still get your own CD here.
Thanks for playing, we'll have to do it again sometime.

Friday, October 17, 2008

Food Friday - Sugar Cookies

I read this post by Michelle and it got me thinking about sugar cookies. Isn't it time to do some cookie decorating?
I think so.

Tonight while our hubbies/daddies are having church meetings, the Thorntons, Eden, and I will be decorating sugar cookies for Halloween. (An added bonus: we will take the extra cookies to the 5-stake youth dance in B'ham tomorrow night!)

So, here is the recipe I used. It is from the Lion House cookbook. I cut the recipe in half because I'm not baking 5 dozen sugar cookies thank you very much! I'll post it as written though (so if you do this recipe you'll get 5 dozen!!!)

2 C butter or margarine softened
1 1/2 C sugar
2 eggs
1 t vanilla
5 C flour
1 t baking powder
1/2 t salt

  • Cream the butter, sugar, eggs and vanilla.
  • In a separate bowl, mix the flour, baking powder, and salt. (ok, I'll be honest, I never do this, I just add it in my Kitchen Aid - I figure it all gets mixed in just fine)
  • Add the flour mixture to the creamed mixture.
  • Refrigerate dough for 1 hour.
  • Roll dough out 1/4-inch thick on a lightly floured board or pastry cloth (Martha uses sugar instead of flour when rolling out sugar cookies - it makes them extra 'ummy, 'ummy).
  • Preheat oven to 350 f.
  • Cut with cookie cutter (if you don't have a cookie cutter, you can use a glass and just make round cookies - why not?).
  • Place on greased cookie sheets and bake for 12-15 minutes.
  • Cool on wire rack.
  • Frost.
1/3 C margarine or butter, softened
2 1/3 C powdered sugar
1 1/2 t vanilla
1-2 T milk

Beat butter, powdered sugar, and vanilla in a medium mixing bowl. Add milk a little at a time until the frosting is smooth and of spreading consistency. Add food coloring as desired.

Thursday, October 16, 2008

World Bread Day - Food Friday Extra - Mom's Rolls

I grew up on these rolls. My mom is known in four states for these rolls. Phil said he didn't really marry me for these rolls but that they are "an excellent perk!" He also told me he didn't want me to share them on Food Friday because they are soooo special.

A special recipe is certainly fitting for a special day.

Today is World Bread Day (see the link to the left - under the CD giveaway announcement). People all over the world are making bread, enjoying it, and blogging about it.

I made mom's rolls (and cinnamon rolls). Yummy!

And now ... drum roll (pun intended) ...
the recipe

In a small bowl combine and then brew until very frothy (usually about 5 minutes):
1/2 C warm water
2 T yeast
1 t sugar

In a large bowl stir/dissolve:
1/2 C oil
1/2 C sugar
1 C hot water

Add and stir well:
2 t salt
3 eggs
yeast mixture

Mix in (it should still be somewhat sticky and a little lumpy):
5 C sifted flour

Raise for one hour.

Punch down and on a floured surface roll out until about 1/3 inch thick rectangle. Brush softened butter on the dough. Cut into triangles and roll from the fat side to the point. Place rolls on a baking sheet sprayed with non-stick spray (like Pam).

Raise for an additional hour.

Bake at 400 f for 9-12 minutes.

total project time: 2.5 - 3 hours

For cinnamon rolls follow the above through brushing the rectangle with softened butter. Sprinkle generously with cinnamon and brown sugar. Roll the rectangle then cut. Place on baking sheet (or to make a nice give away, arrange them on a circular cake pan - you can then place them on a round plate as a tasty gift).

Raise for an additional hour.

Bake at 375 f for 22-28 minutes.

total project time: 3 hours

Monday, October 13, 2008

Free Voice Male CD - multiple winners

The Voice Male guys have finished another CD and I'm giving them away!

Here is what you can do to be one of the winners.
  • First, go listen to the awesome tracks here.
  • Then you'll know that you HAVE to HAVE one of your own.

But wait, shouldn't your friends have one too?

  • So, next, do a link to this post on your own blog ...
  • Now leave a comment on this blog telling me how much you want one and telling me where you posted about it.

Those who just leave a comment get entered once

but those who do their own post about this Awesome Give Away get entered twice.

Then, on Tuesday, October 21, 2008 at noon (CDT), I will pick
not one

not two

but three

yes that is right,

three winners.

now go girls (and Dr.Nick and Loren)!

Sunday, October 12, 2008


And the winner of this:

which is really pretty cool since she's welcoming a new little girl into the world in about two weeks.
(Is it ok if I just bring it when I come to Utah?)

Thanks to all of you who left a comment and especially for sharing your thoughts about Conference. I've been re-listening to it here (giving up NPR time and everything!) and I'm really enjoying the messages of hope, faith, and admonishment. We are truly blessed to have living prophets!

Friday, October 10, 2008

Food Friday - Chicken Enchiladas

These are "ummy, ummy" according to Eden.

1 Large Chicken Breast - boiled and shredded
1 Can Cream of Chicken Soup
1/2 C Sour Cream
3/4 C Shredded Mozzarella Cheese
Cumin to taste (probably about 1/2 t)
Red Pepper Flakes to taste (probably about 1/4 t)
1 Small Can of Green Chilis
1 Can of Green Enchilada Sauce
4 Large (or 8 small) Flour Tortillas
1/4 C Shredded Mozzarella Cheese

  • In a bowl combine shredded chicken breast, soup, sour cream, cheese, and spices.
  • In a medium casserole pan, spoon out enough enchilada sauce to barely cover the bottom of the pan (this will help keep the tortillas from sticking).
  • Lay out a tortilla and spoon out enough mixture to fill it.
  • Roll it up and place it in the pan (on top of the sauce).
  • Repeat until you've filled all your tortillas.
  • Pour the remaining enchilada sauce over all the enchiladas. Cover them well, including the sides. This will help keep the tortillas soft and from sticking to the pan.
  • Top with shredded mozzarella cheese.
  • Cover the pan with lid or foil.
  • Bake for 45 minutes at 350 f. (remove the lid/foil for the last 15 minutes).
  • Let stand for ten minutes and then serve.
Note: this reheats and freezes really well so you could make a bunch and freeze for later.

The vote (feel free to leave your rating once you've tried this):
Bamdaddy: 5 Celery Sticks
Bamamoma: 5 Celery Sticks (for ease and ummy, ummy-ness)
Bambina: 5 Celery Sticks

Sunday, October 5, 2008

Conference Crochet Give Away

I didn't fall asleep once during conference this weekend! I LOVE conference and so enjoy the uplifting and inspired messages but lets be honest, sometimes in the comfort of one's own home it can become way ... too easy ... to doze.

My trick? you ask.

Well, I have used this for a few years and it always works.

I crochet.

So in honor of conference and staying awake, leave me a message about your impressions of conference and you might win this ( leave your message by Sunday, October 12th, at noon)
It is about the size of a child's blanket or a lap quilt for an adult.
Here is an up close and personal look so you can behold my crochet madness.
There is a cute little "rosebud" at each intersection.
Each square is a different crochet pattern.
Admit it, it is 'dorable and you want it!

As for me, I really enjoyed Elder Perry's talk about simplifying. Let's do it folks! Life is just too crazy and there is just too much of it that is NOT necessary.

I also enjoyed the talk (also on Saturday) by one of the 70 (and I have forgotten his name) about faith being a choice. I totally agree! I really have been learning that one. A year ago I was feeling pretty jumbled by all that was going on in our lives and I finally had to just decide to have faith. It wasn't a passive choice it was a very concerted effort.

I remind myself often that I choose faith!

There were so many other wonderful talks but I know you want to get to the end so you can post your comment and enter to win the conference crochet give away so I'll refrain ...

for now.

Friday, October 3, 2008

Food Friday - Marinara Sauce or Pizza Sauce

Here is a fool-proof, yummy way to make pizza sauce or marinara sauce.

  • 1 Can Hunts Tomato Sauce (for all I know other brands are just as good, but I always use Hunts)
  • Italian Spices (you can either use a prepared mix or use Oregano, Basil, Thyme)
  • Garlic Powder
  • Onion Powder
  • 1/2 C Water (for marinara only, not for pizza sauce)
  • 1/4 C Brown Sugar (for marinara only, not for pizza sauce)
For pizza, just open the can of tomato sauce and sprinkle in your spices to taste. Mix with a table spoon and then spoon out on your pizza dough and then top with cheese and your favorite toppings.

For marinara, pour the sauce into a medium sauce pan and then add the other ingredients and heat to desired temperature. You can add any or all of the following to jazz up your sauce: mushrooms, onions, minced garlic, stewed tomatoes, peppers, or whatever. Serve over pasta with grilled chicken or ground beef. Serve with french bread.

You can also cook any variety of vegetables (broccoli, carrots, spinach, cauliflower, zucchini, squash, whatever) and then puree them and add them to your sauce. This is a good way to disguise veggies if you have picky eaters.

This also freezes really well!

Eden: 5 Celery Sticks (it has tomatoes so of course she loves it)
Phil: 5 Celery Sticks ("it is really good!")
Heidi: 5 Celery Sticks (you can't beat it for fast, simple, and delicious!)
Brian D (our friend): 5 Celery Sticks ("I, and when I say 'I' I mean my wife, needs this recipe")