Friday, July 4, 2008

Today's Cookout

We had my mom over for lunch. We had ribs on the grill, deviled eggs, baked beans, potato salad and a chocolate trifle cake.

Barbecued Baby Back Pork Ribs

Recipe By : Cherylann
Serving Size : 6
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Trim & Tender Pork back ribs
Your favorite barbecue sauce

Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes.

Barbecue Sauce

Recipe By : Cherylann
Categories : This & That

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
1 large onion -- finely chopped
6 cloves garlic -- pressed
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 Tablespoon dry mustard
1 teaspoon chili powder
1/2 cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper

Melt butter in a saucepan; add the onion and garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20-30 minutes.

Potato Salad

Recipe By :Cherylann
Serving Size : 12
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
8 Tablespoons Hellman's mayonnaise
4 Tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
3 hard-boiled eggs -- shelled and chopped, optional

Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.

Add eggs, if desired. Sprinkle with paprika.

NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.

Deviled Eggs

Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional

Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.

Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.

Sprinkle with paprika.

Bacon Baked Beans

Recipe By :Cherylann
Serving Size : 8
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cans pork and beans
3/4 brown sugar
6 slices bacon -- uncooked and cut into small pieces
1 teaspoon Dijon mustard
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup water
1 small onion -- diced

Preheat oven to 325°.

Mix all ingredients and bake in a "bean pot" for 2 1/2 hours; stir occasionally.

Double Chocolate Mocha Trifle

Recipe By : Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding -- or vanilla, if not available
8 ounces Cool Whip® -- or small whipping cream, whipped
4 Skor bars -- or Heath
4 teaspoons instant coffee granules
1/4 cup hot water

Prepare brownie mix according to package directions. Make sure that the total amount of liquid (oil and water) combined doesn't equal anymore than ½ cup total. Pour into 9X13 pan. Bake according to box directions and cool completely. Combine instant coffee with hot water, set aside to cool.

Mix together milk and pudding mixes. Blend in cooled coffee. Fold in Cool Whip. Spread over cooled brownie. Chop up skor bars and sprinkle over the top. Cover with shaved chocolate. Serve chilled and cut.

No comments: