Slow Cooker Ribs

 I feel like I am ready to get back to posting more. Now that the pandemic is subsiding, I feel like I'm getting back to my old routine, taking food to various events and trying out new recipes at home. It is so rewarding to have something in the crock pot ready for dinner and no need to try and figure something out at the last minute. I have been purchasing only meat that is on sale due to the horrendous rise in grocery prices and back ribs were featured last week. 

I paired them with shoestring Restaurant style fries from Costco and air fried carrots:  oil, salt, pepper, cumin and a sprinkle of brown sugar, high heat for 15 minutes, YUM!

Slow Cooker Barbecue Ribs

 1 rack of back ribs (cut into portioned segments)

salt, pepper, garlic powder, onion powder (about 1/2 tsp of each)

For the Sauce:

1 cup of your favourite BBQ sauce

1/2 cup ketcup

1/4 cup brown sugar

2 Tbsp red wine vinegar

1 tsp Worchestershire sauce

1 tsp dried oregano

dash of hot sauce (depending on how hot you like it)

 

1. Preheat oven to 400F.

2. Place ribs in shallow baking pan and season. Bake for 15 minutes and then turn over and back for 15 minutes more. 

3. Place ribs in a slow cooker. Pour sauce on top and cook 6-8 hours. 

4. If you want to carmelize your BBQ sauce, put back in the oven for 15 minutes or so at 400F. 

Apple Carrot muffins

 I had a meeting to attend last week and I wanted to take something that was marginally healthier to assist people with their New Year's goals. These muffins were so moist and delicious. I didn't add coconut and nuts due to food allergies but I'm sure they would have been even better with these additions. I will definitely make them again.

Apple Carrot Muffins

 2 cups flour

3/4 cup white sugar

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

3 eggs

1/2 cup vegetable oil

2 tsp vanilla

2 cups grated carrots

1 cup apple peeling and grated

1/2 cup chopped nuts (optional)

1/4 cup coconut (optional)

Coarse sugar for topping

1. Preheat oven to 350F

2. Combine dry ingredients then add wet ingredients. Fold in carrots and apple.

3. Spoon into 12 regular sized muffin tins and sprinkle a little coarse sugar on each.

4. Bake for 18-25 minutes.

 

Saltine Bark

 How have I never made this addictive recipe? I know a friend that makes it regularly and one of my relatives really likes it so I gave it a try and didn't disappoint. Hard to stop eating this. I kind of bunched up the almonds on one side since said relative said he didn't like them then proceeded to change his mind.

 

NOTE: I  toasted the almonds first.

Almond Saltine Bark

35 Saltine crackers (less than one sleeve), unsalted if butter is salted

1 cup butter

1 cup brown sugar

1 1/2 to 2 cups chocolate chips, milk or semi sweet 

Almonds

Line cookie sheet with foil. Layer saltines in single layer. 

Boil sugar and butter for 5 minutes stirring constantly to avoid scorching. Pour 

mixture over crackers. Bake in 375F oven for 5 minutes. Remove from oven. Sprinkle 

with chocolate chips. When they are shiny spread with a knife. 

Cool and break into pieces. Keep in Refrigerator. 

Tiger Butter

 This simple, quick candy recipe is perfect for around the holidays. I think it is gluten free also, which makes an nice option besides peanut brittle as a gift. It's a softer candy so it can be cut quite nicely into squares.

Tiger Butter

3 cups white chocolate melting chips

Melt and add 1 cup of smooth peanut butter then spread on cookie sheet lined with parchment

Melt one cup of semi-sweet chocolate, drop in spoonfuls and then swirl with a knife.

 

I added some mini Reece's pieces. I would press them down slightly into the base. Chill.

Will freeze (but I've never had to)

 

Inside Out Scotcheroos

 It's been pretty quiet on the ole Blog lately. Too busy, I guess. But I have found a new recipe and made them twice so I thought I would make sure I recorded it on the Blog. They are no bake and quick and easy.

Inside Out Scotcheroos

1 cup butterscotch chips

1/2 cup peanut butter

4 cups Rice Krispies

1 cup semi-sweet chocolate chips

1/2 cup icing sugar 

2 Tbsp butter

1 Tbsp water

Butter an 8 inch pan and set aside

Melt the butterscotch chips with the peanut butter. Add Rice Krispies. Pat 1/2 of the mixture in the prepared pan and chill. Meanwhile, melt the remaining ingredients over hot water or in the microwave. Mixture will be thick. Spread on chilled layer then add remaining mixture on top. Press down and chill. Cut into squares.

March Swap card

 Are we caught up yet? Not quite but if it was due the end of March, I'm not super late posting. 

I used a stamp set from Taylored Expressions to add a new card to the pile of options to send out. I coloured the soup can with Copics.

Keri made this slightly more masculine birthday card by inlaying the letters in different colours, She had to run the die through a few times but then she got lots of options to mix and match. She used Versamark black to heat emboss the happy, I love how that turned out.

February Swap Card

 Can I even still call it that? Keri and I finally got together again and swapped 2 cards, but I'm calling this one Feb even though its currently April. 

I've been wanting to use these adorable bunnies from Sunny Studio for a long time now.  I also used the inverted circle? die from Lawn Fawn for the first time. Felt good to haul out the supplies and finally make something.

Keri did the sweetest Easter themed cards as well, all in a variety of pastel colours. I chose yellow and I can't remember off hand what company it was. I'll have to ask her again.

Love the embossing on Kraft. This might be too sweet to give away this weekend.

Happy Easter!