Thursday, November 29, 2012

Crockpot Barbeque Ribs


I’m not much of a meat eater. I enjoy a little here and there and I’m good with that. My hubby on the other hand…LOVES MEAT. Naturally, I cook it for him:) He’s always ordering some ribs or burgers or steak when we go out so I decided I would look for a delicious rib recipe I could make at home. I wasn’t counting on the first one I tried to be SOO delicious, but I got lucky. These are literally fall off the bone delicious. You can barely get them out of the crockpot, they’re so tender. And we all know I’m into anything that’s super easy for dinner. You want moist, tender, delicious, EASY ribs? Make these.
3 lbs. pork or beef ribs (I buy the pork ribs from Costco – 6lb pack so you can have these TWICE!!!)
1 cup beef broth
1 T Worcestershire sauce
salt and pepper
1/2 cup barbecue sauce
Rub ribs on both sides with salt and pepper. Place ribs standing upright in the crockpot. Mix together beef broth and Worcestershire sauce and pour over ribs. Pour barbecue sauce over ribs. Cook on low for about 6 hours. You’ll know they’re perfect when you go to pull a bone out and it pops right off. Serve with additional barbeque sauce for dipping.
*From Team Hess

Tuesday, November 13, 2012

Perfect Buttercream

I’m not much of a buttercream kind of person. They’re always too sweet. I’ve tried several and have been equally disappointed every time. Then I found this new recipe. Guess what’s different…nothing. Still all the same ingredients, but used in a different way. This knowledge has changed my life!! Ha. Well maybe not my life…but it’s changed my cupcake life:) So follow these simple rules to the greatest buttercream your lips have ever tasted!!

Before you start, here’s some tips for the fluffiest, richest buttercream:

* REALLY whip the butter. Whip it with your whisk attachment and whip it till it’s white. Pay super close attention to the color. Butter is yellow to start, but by the time you’re done whipping, it should be white or very, very pale.

* Use heavy cream. Cream makes it creamier and whip up fluffier.

* Use salted butter. People might say I’m crazy, but salted butter cuts the sweetness of the frosting. No one wants a frosting that hurts their teeth it’s so sweet. Don’t EVER EVER EVER use margarine in your frostings!! Make sure it’s REAL butter!!

* Don't overdue it with the vanilla, add no more than 1 1/2 tsp. If anything reduce the amount. The beauty of the flavors of the buttercream comes from the butter. By whipping the butter so long, it makes it basically taste like ice cream. This is the flavor you want to shine through, not the vanilla.

* Take the time to whip it more once you’ve added the cream. Whip it for at least as long as directed. This is what makes it so decadent and fluffy…almost like the consistency of a whipped cream.

1 1/2 cups (3 sticks) butter, at room temperature
4 1/2 cups powdered sugar
3 T heavy cream
1 1/2 t vanilla extract

In the bowl of an electric stand mixer, using the whisk attachment whip butter on high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.

**If you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
* From Cooking Classy

Sunday, November 4, 2012

Chicken Alfredo Calzones

I love pizza, I love calzones, I LOVE alfredo. These are the perfect dinner…all packaged into one little pocket. And making it with the Guiltless Alfredo makes it even more delicious. You won’t be disappointed with these delicious calzones!!

8 Slices of bacon
2 chicken breasts
3 green onions, chopped
1lb fresh Mozzarella, sliced
1 recipe pizza dough (found here)
1 recipe Guiltless Alfredo (found here)
2 T flour
2 T butter
1 teaspoon garlic salt

Preheat the oven to 400 degrees.
Start by frying the bacon.  Once cooked, remove to a plate lined with paper towels.
Carefully remove the bacon fat from the pan and wipe with a paper towel to remove the excess.  Measure 1 T of bacon grease and put it back into the pan. 

Generously season the chicken with salt and pepper.  Add the chicken to the pan seasoned side down.  Season the other side of the chicken and let cook on medium high heat for about 4 minutes on each side. Once the chicken is cooked, remove from the pan and chop into bite sized pieces.  Set everything out for assembly.

Take a large jelly roll (or cookie sheet) pan and dust  with flour.  Take 1/4 of the pizza dough and shape it into an oval. Add a layer of fresh Mozzerella to half of the dough, leaving enough space on the outer edge so you can seal it later. Add the chicken to the top of the cheese.  Add the bacon, green onion, Alfredo sauce and a bit of the parmesan cheese.  Pull the other half of the dough over the ingredients to make a pocket.  Using your fingers pinch and seal the edges.

Take a sharp knife and cut three small slits in the top.  Melt the 2 T of butter in the microwave and brush over the top.  Sprinkle with garlic salt.
Place in the oven and bake for about 20 minutes.  Check to see if it is golden brown, if not add a few minutes at a time.  Ours took about 25 minutes.
Serve with additional Alfredo sauce and enjoy!