Thursday, October 28, 2010

Ugh

Being sick sure puts cooking on hold.  After spending the past 3 nights on the couch I am finally feeling somewhat human again.  Making Zach and I grilled cheese and tomato soup :-)  I figured it's the least I can do since Zach cooked for me the past 3 nights!

Sunday, October 10, 2010

Barbeque Ribs

These are the ribs I made last weekend, they were delicious!

Barbeque Ribs

4 pounds pork spare ribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
  2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  3. Preheat grill for medium heat. Position grate four inches above heat source.
  4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.


 

Sunday, October 3, 2010

Pumpkin Roll with Cream Cheese Filling


1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions

  1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
*I can't take credit for this recipe at all, I copied it directly from verybestbaking.com.  Also, I always make more filling than it calls for because it's so yummy :-)  And someday, I am going to make one with walnuts, no one in my family likes them so I always have to leave them out...pout...

Split Pea Soup w/ Ham

1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
salt & pepper to taste

In a medium pot, sauté onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.

Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.

Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

From this
*I used chopped ham that I had in the freezer.  While this was good, I have had better and will continue to search for a yummier recipe!

To this!