Another cheesy, ooey gooey recipe from my kitchen to yours.  This is a favorite of ours once every couple weeks.  Real good with Yukon Gold Potatoes, but any kind works.  For this recipe because I was in a hurry, I microwaved the potatoes for a minute or so to cook half way so that the time in the oven isn’t as long.  Don’t overcook them if you do this, or you will have mush.  I also left the skins on this time, when I usually peel them.

Preheat oven to 375 degrees

Ingredients:

• Olive Oil
• 1/2 Onion, Diced
• 3-5 Garlic Cloves, Pressed or Diced Fine
• 2 Tablespoons Flour
• 1 Cup Milk
• 1 Can Chicken Stock
• 1 Cup Cheddar Cheese
• 3 Potatoes, Sliced Thin

Saute in some olive oil, the onion and garlic.

When the onions are opaque, add your flour and cook for a minute or so, then add your chicken broth and milk and cook until bubbly and thick.

Add your cheese.

Stir together until nicely mixed in.

Next prepare a section on your counter for an assembly station.  Grab your casserole dish, any size will do, salt and pepper, cheese and potatoes.

I sprayed my dish with Pam first.  Place one layer of potatoes on the bottom of the pan, add salt and pepper.

Next add a layer of cheese.

Repeat this step several times until you have run out of potatoes and cheese.

Pop in the oven for 20 minutes if you cooked the potatoes in the microwave first, or 45-50 minutes if they were raw. Enjoy!

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French Toast is a favorite in my house at any time of the day.  My usual sweet flavoring in it is Vanilla, and I was shocked when I was out of it, so I drummed up this recipe as an alternative.

Ingredients:

• 4 Eggs
• 2 Tablespoons Milk
• Dash of Nutmeg
• 2 dashes of Cinnamon
• Splash of Almond Extract
• 4 Pieces White Bread
• Butter for the pan
• Syrup
• Powdered Sugar

Preheat your griddle pan or similar on medium-high heat.  If you are making more than one batch, preheat your oven and a pan at 200 degrees.

In a bowl, whisk together the eggs, milk, nutmeg, cinnamon and almond extract.

I like to butter my pan with a stick of butter.  I enjoy the authentic buttery taste. You can use whatever you like, including cooking spray.

Dip each piece of bread into the batter, flip over and dip the other side, then place in the pan.  Warm up your syrup in the microwave, don’t forget to pop the lid open.

Cook until golden brown on each side, just a few minutes.

Place each batch in the oven as you are done and they will be kept nice and warm.

When you plate, add your syrup and powdered sugar.  Wala!  Jenny’s Nutty French Toast.

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For today’s recipe, I chose these country ribs, mostly because they were on sale.  You could use this recipe with any kind of pork rib, baby backs would be divine.  If you have a larger batch than what I am doing, you will need to increase your measurements on the rib rub and sauce.

Rib Rub Ingredients:

• 1/2 Cup Brown Sugar
• 1 Tablespoon Chili Powder
• 1/4 Teaspoon Chinese Five Spice
• 1 Tablespoon Onion Powder
• 1/4 Teaspoon Cayenne Pepper
• 1 Tablespoon Garlic Powder
• Olive Oil (Not pictured)

Preheat your oven to 250 degrees.  Get your ribs all washed up, dried
off and sit to the side.

Mix all your dry ingredients together, I use a sifter to help get the clumps
out.

Put a splash of Olive Oil on the ribs and get them all rubbed down with your spices. You can do this step the night before if you like, just make sure you let me rest before doing this next step.  While resting heat up your pan on medium high heat for about 5 minutes.

Brown the ribs on each side.

Place ribs in a baking dish.

Rib Sauce Ingredients:

• 2 Tablespoons Honey
• 1 Cup BBQ Sauce any kind, not sweet
• 1 Tablespoon Hoisin Sauce

Mix all your ingredients together real good.

Pour over top of ribs, reserving some for dipping later if you want.

Pop in the oven for approx. 4 hours.

Delicioso, I served mine with potatoes and corn.

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Here is another recipe from my friend Beth, I can’t wait to try it!

Ingredients:

Crust:

• 1 ½ cups flour
• ½ tsp salt
• 1 T sugar
• 1 stick butter (cut into cubes)
• 4 T ice water

Filling:

• 2-3 large apples
• 1/3 cup sugar
• 1 tsp lemon juice
• ½ tsp cinnamon
• 1 T flour

For The Filling:

Dice up your apple into small bite-sized pieces. You can do this by hand or with an apple cutter. I chose to use this handy little apple cutting tool. It peels, slices and cores the apple.

Mix all ingredients and set aside.

For the Crust:

Combine all ingredients and blend with a pastry cutter to cut up the butter. Once the mixture gets to be pea-sized, start kneading with your hands until you get a nicely formed ball.

Using a rolling pin, flatten the ball out on a flat, floured surface until dough is approx ¼” thick. I used a round bowl to make my shape and cut around the bowl with a table knife. I made 2 - ½ moon dough shapes for mine. Spoon some mixture into the center of your formed dough shape. Try to keep a good ½” to ¾” of the sides clear. The sides will be pinches closed with either a fork or use your fingers.

Lastly, using a pastry brush, brush on a thin layer of milk. Poke a couple of breather holes in the top of each hand pie for steam to escape while cooking.

Cook at 425’ for 15 minutes on an ungreased cookie sheet.

Then cook at 350’ for an additional 25 minutes or until golden brown.

Immediately take your hand pies off the cookie sheet and let them cool on a wire rack.

Serve warm with ice cream or cold. YUM!

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