Monthly Archives: May 2012

Oven-Barbecued Ribs (Or Grilled)


Oven-Barbecued Ribs (Or Grilled)

This is what I fixed for our Memorial Day dinner this weekend.  The sauce is awesome.  Even though it is an oven dinner, I put the ribs on the grill the same temperature and time as the oven method.

  • 4 lbs. pork loin back ribs or meaty spareribs, cut into serving-size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 cup ketchup
  • 2/3 cup chili sauce
  • 1/4 cup brown sugar
  • 1/4 cup chopped onion
  • 2 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon salt

Place the ribs in a stockpot; add enough water to cover ribs.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.

Meanwhile, for sauce, in a small saucepan cook the garlic in hot butter for 1 minute.  Stir in ketchup, chili sauce, brown sugar, onion, mustard, Worcestershire sauce, celery seed, and salt.  Bring to boiling, stirring to dissolve the sugar.  Remove from heat; set aside.

Drain ribs;  place in a shallow baking pan.  Pour half the sauce over ribs and keep the other half for adding later, if you need it.  Bake, covered, in a 350 degree oven about 20 minutes or until heated through.  Makes 4 servings.

“Follow your Leader into the lives of those around you.”




Whole Wheat Rhubarb Pudding Cake


Whole Wheat Rhubarb Pudding Cake

I love rhubarb and I was in the mood for it, so I made this cake.  All I can say is “Yum”.  If you are using frozen fruit instead of fresh, let it stand for 15 to 20 minutes or until it’s partially thawed but still icy.

  • 5 cups sliced rhubarb
  • 1/4 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup chopped pecans
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 1/4 cups sugar
  • 1 tablespoon cornstarch
  • 1 1/4 cups boiling water
  • Whipped cream, opt.

Place the sliced rhubarb in a 13 x 9 x 2-inch baking dish.  Sprinkle the 1/4 cup sugar over the rhubarb.

In a medium mixing bowl stir together the all-purpose flour, 1 cup sugar, whole wheat flour, chopped pecans, baking powder, cinnamon, salt, and nutmeg.  Add the milk and melted butter.  Stir till combined.  Spoon the batter over the rhubarb and spread evenly.

In a medium mixing bowl stir together the 1 1/4 cups sugar and the cornstarch.  Add the boiling water and stir till sugar dissolves.  Slowly pour the mixture over the top of the batter.

Bake in a 375 degree oven about 45 minutes or till top tests done.  (To prevent overbrowning, cover the dish for the last 10 minutes, if necessary.)  Let cool for 30 minutes.  Serve with whipped cream, if desired.

Makes 8 to 10 servings.

“The name of Jesus is at the heart of our faith and our hope.”



Sugar Glazed Carrots


Sugar Glazed Carrots

I have made these several times and you can use white sugar, light brown sugar or dark brown sugar.  The light brown sugar has a little molasses in it and the dark brown sugar has a little more molasses in it, so if you like that taste, give it a try.  I like them both ways.

  • 1 lb. baby carrots
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 tablespoons butter

Put all ingredients in a large skillet and bring to a boil.  Turn heat down to simmer and cover pan.  Cook until carrots are tender and sauce is reduced to a glaze.  Depending on the size of your carrots, you may add a little more water if needed to get them tender.  If carrots are too small they may get done before the sauce is reduced.  Try to get the right balance.  (In my picture, my carrots were a little large and I had to add water)

“Blessing comes from seeking wisdom and living by it.”


Everyday Meat Loaf


Everyday Meat Loaf

This is the best meatloaf.  You can top it with the piquant sauce or just ketchup, if you like, but I don’t.  You can make it in a large loaf pan or two small loaf pans.  I like the large pan because it is the right size to slice the meatloaf for sandwiches later.  If there is any left that is.

  • 16 – 20 soda crackers, finely crushed
  • 1 1/2 cups milk
  • 2 lbs. lean ground beef
  • 2 beaten eggs
  • 1 to 2 tablespoons dried minced onion
  • 1 teaspoon salt

Heat oven to 350 degrees.

Put all ingredients in a large bowl and mix well.  Then put mixture in your large loaf pan or your two smaller loaf pans.  If you’re using the sauce, put it on top of the mixture now.  Recipe follows.

Bake large loaf for about 1 hour and 15 minutes or the smaller loaves for 45 minutes and temperature is 160 degrees.

Serves 6 to 8.

Piquant Sauce

  • 3 tablespoons brown sugar
  • 1/4 cup ketchup
  • 1 teaspoon dry mustard

Combine all together and put on top of meatloaf.

Variation:  2 lbs. ground beef, 3 eggs, 1 cup milk, 1 cup fine crumbs, and 1 1/2 tsp. onion salt.


“When I’m thinking about an answer while others are talking – I’m not listening.”

Sopapilla Cheesecake



Sopapilla Cheesecake 

This was so easy and fast to make.  And really delicious!  I had my guests asking for seconds.  You can also cut this into bars and serve.

  • 2 cans Crescent roll dough
  • 2 (8-oz.) pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • Cinnamon and sugar

Unroll and spread 1 can crescent roll dough on bottom of ungreased 9″ x 13″ baking pan, pressing seams together.

Combine softened cream cheese, sugar, and vanilla in mixer and then spread over dough in pan.

Next take the second can of crescent roll dough and spread it out on a piece of parchment paper.  Make it the same size as the first one and press seams together.  Then turn paper with dough on it over the top of the cream cheese mixture and pull off paper.  It should cover the top entirely.

Brush melted butter over the top of the dough and then sprinkle generously with cinnamon and sugar mixture.

Bake at 350 degrees for 20 to 30 minutes.

Note:  I used reduced fat crescent rolls and low-fat cream cheese to save some calories.

“Worship is a heart overflowing with praise to God.”

Grilled Shrimp with Jalapeno Vinaigrette


Grilled Shrimp with Jalapeno Vinaigrette

This was supper tonight along with leftovers from the Lemony Orzo that I made the other night and dessert was Sopapilla Cheesecake.  These shrimp are just mildly spicy.   We heated up the marinade and put more on the shrimp and also some on the Orzo.  Yum!  This makes 6 servings.

  • Wooden skewers
  • 2 pounds fresh medium shrimp, peeled and deveined (tails left on)
  • Jalapeno Vinaigrette (recipe follows)
  • Garnish:  fresh cilantro, chopped fresh chives

Soak skewers for at least 30 minutes.  Thread shrimp onto skewers, and place in a baking dish.  Pour Jalapeno Vinaigrette over shrimp.  Marinate in the refrigerator for at least 2 hours.

Preheat grill to medium-high heat (350 to 400 degrees);  spray grill rack with nonstick nonflammable grill spray.  Place skewers on grill rack over direct heat.  Grill, uncovered, for 4 minutes or until shrimp turn pink;  turn skewers, and grill for an additional 4 minutes or until shrimp are done.  Cool slightly, and serve immediately.  Garnish with cilantro and chives, if desired.

Jalapeno Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped fresh green onion
  • 2 tablespoons fresh lime zest
  • 2 tablespoons chopped jalapeno
  • 2 tablespoons chopped shallot
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper

In a small bowl, whisk oil and vinegar until smooth.  Add green onion, zest, jalapeno, shallot, garlic, salt, and pepper, whisking to combine.  Store, covered, in refrigerator up to 24 hours.  Before using, let mixture come to room temperature, and whisk until smooth.

“If you seek wise counsel, you multiply your chances for sound decisions.”



Cucumber Salad


Cucumber Salad

This salad is addicting!  I can eat the whole thing.  But my son-in-law says the same thing.  I can’t wait for the cucumbers to be ready in my garden, but unfortunately I will have to wait a while.

  • 2 hothouse cucumbers or 4 average size cucumbers
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon dill weed

Peel and slice the cucumbers and put them in a glass bowl.  Sprinkle them with salt and vinegar and mix.  Cover and let stand for 1/2 hour.  Pour off the excess liquid.  Add the mayonnaise, sour cream, and dill, and mix well.  Cover and refrigerate until serving time.

Note:  If you use hothouse cucumbers you will not need to take out the seeds, but if you use regular cucumbers, you might want to slice them in half lengthwise and take a spoon and scrape the seeds out and then slice.  But if you like the seeds, just leave them in.

“When we come to Christ in our brokenness, He makes us whole.”



Lemony Orzo and Green Pea Salad


Lemony Orzo and Green Pea Salad

You must fix this for supper tonight.  It is “delicious”.  I served this with grilled chicken which went with it perfect.  It is soooo refreshing!  You must try it.  It would also be excellent with grilled shrimp.

  • 6 cups cooked orzo pasta, warm or room temperature (1 lb. box)
  • 2 cups frozen baby green peas, thawed
  • 3 tablespoons diced yellow bell pepper
  • 3 tablespoons diced orange bell pepper
  • 2 tablespoons minced green onion
  • 3 tablespoons butter, melted
  • 3 tablespoons minced fresh chives
  • 3 tablespoons minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon zest (I used the whole lemon)
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper, optional

In a large bowl, combine orzo, green peas, yellow and orange bell pepper, green onion, butter, chives, dill, parsley, lemon zest, lemon juice, salt, and pepper, tossing to combine. Makes 6 to 8 servings. Note:  I added a little bit of olive oil to it also.  Maybe a tablespoon.

“When we come to Christ in our brokenness, He makes us whole.”

Rotini with Sausage and Asparagus


Rotini with Sausage and Asparagus

I made this just a little bit healthier by using whole wheat pasta.  The sausage gives it just the right amount of spice.  This is sort of a copycat recipe from The Olive Garden.  Very good!

  • 1 lb. rotini pasta, cooked
  • 1/2 lb. Italian sausage or breakfast sausage, casings removed
  • 1 lb. fresh asparagus
  • 1 cup heavy cream
  • 4 tablespoons butter
  • Grated Parmesan cheese
  • Salt and pepper to taste

Cook pasta according to package directions.

Cook sausage in a non-stick pan, breaking it up with a fork until crumbly.  When sausage is completely cooked, drain fat off.  Add heavy cream and butter and simmer until asparagus is cooked.

In the meantime, cut bottom 2 inches off asparagus stems and throw away.  Then cut the remaining stems into 1 inch pieces.  Boil asparagus until tender in a separate pan.  Drain.   Then add asparagus to sausage mixture.

Add hot, drained pasta to sausage mixture and toss to combine all together.  Serve with Parmesan cheese over top.

Makes 4 servings.

“When we come to Christ in our brokenness, He makes us whole.”