Enjoy!
BBQ Cups
A while back I participated in a recipe swap and someone gave me this one. Feel free to adjust the BBQ sauce to your liking - 1.5C is a little much for our household, so I start with a cup and add until it is just right. We also use ground turkey, but ground beef will work just as well. These make a great lunch or party appetizer.
Ingredients
- 1 lb ground turkey (or beef)
- 1.5 C favorite BBQ Sauce
- 1 pkg crescent rolls (I use Pillsbury)
- Shredded Cheddar cheese
Direction
- Preheat oven to 350.
- Brown meat on a preheated skillet, drain. Add BBQ sauce to meat and heat on low for 5 minutes.
- Separate the triangles of the crescent roll dough. Press into cups of a muffin tin. Divide the meat evenly into the cups, top with cheddar cheese and bake for 10-12 minutes.
Country BBQ Ribs
This crock-pot favorite is super simple. Since I'm using country ribs, the cost is more economical than a slab. Serve this with some potatoes and corn-on-the-cob and you have a barbecue the whole family will enjoy!
Ingredients
- 3 lbs Boneless country ribs
- 1 tsp salt
- 1/8 tsp pepper
- 2 C BBQ sauce
Directions
- Place ribs in a slow cooker. Sprinkle with salt and pepper. Cover and cook on high for 4-6 hours or low for 8-10 hours. Cover with BBQ sauce for the final 20-30 minutes.
Foil-packed Chicken
Ok, so the hubby loves this just as much as the kids! This easy single-serve meal not only is a snap to make, but because the entire meal is in foil, it's a breeze to clean up. I'll often make an extra 1-2 foil packs and keep them refrigerated for lunch the next day.
Ingredients
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1 cup and 1/4 cup water
- 1 pkg. (6 oz.) stuffing mix for Chicken (I use Stove Top, but you can use whatever you like)
- 6 small boneless skinless chicken breast halves, pounded to 1/2 inch thick
- 4 slices chopped smoked ham, optional
- 1-1/2 cups sliced fresh mushrooms or a small can of mushroom
- 1-1/2 cups frozen peas, corn, green beans (any one veggie or mixture of veggies - your choice!)
Directions
- Preheat oven to 400°F. Mix soup and 1/4 cup of the water, set aside. Combine stuffing mix and remaining 1 cup water
- Spray size large sheets of heavy-duty foil with non-stick spray (or use non-stick foil). Spoon stuffing mixture evenly onto center of each sheet. Top each with one chicken breast then evenly with the ham, mushrooms, veggies and soup mixture.
- Bring the foil sides up up, double fold top and both ends to seal each packet leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.
- Bake 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven and let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.
French Toast Casserole
Yummy! There really isn't a better way to describe this baby. It's a breakfast, a brunch, a dessert, a snack. It's G.O.N.E. at my home as soon as it's made. I typically split the sugar with some Stevia to reduce the calories and it's just as yummy using white, wheat, italian or any other bread. This recipe is also a good way to use up the left over french baguette that has hardened. No waste here! Serve it solo or with a fruit or maple syrup. It's pretty sweet naturally, so taste it before you add. I doubt you'll be disappointed.
Ingredients
- 5C cubed bread (½ - 1 inch cubes work well)
- 4 eggs
- 1½ C milk
- ¼ C sugar, divided
- ¼ tsp salt
- ¼ tsp vanilla extract
- ¼ - ½ C raisins, adjusted for taste (I use a handful)
- 1T butter, softened
- 2T ground cinnamon-sugar (premixed or mix your own)
Directions
- Preheat oven to 350 degrees F.
- Lightly butter an 8x8 baking pan. (I melted butter in an 8x8 glass baking dish in the microwave then spread it around)
- Line the bottom of the pan with bread cubes. Place a second layer on top. (I dump the bread cubes in the pan then arrange them somewhat evenly.)
- Sprinkle half of the raisins on top - they will mostly fall to the bottom, that's ok!
- In a large bowl, beat together eggs, milk, 2T sugar, salt and vanilla. Pour the mixture over the bread. Sprinkle with the rest of the raisins. Dot with margarine and let stand for 10 minutes.
- Combine the remaining sugar with the cinnamon and sprinkle over the top.
- Bake in the preheated oven for 45-50 minutes, until top is golden.
