RECIPE #4: BBQ Ribs that will have you licking your fingers and going back for seconds and thirds! I saved a tasty favorite for the final recipe of our Recipe Week. I hope you’ve enjoyed the flood of recipes.
Ingredients
2 slabs of ribs
1 lemon
4 teaspoons of seasoning salt
2 tablespoon of paprika
1 teaspoon of chili powder
1 teaspoon of pepper
1 teaspoon of garlic powder
1 onion, thickly sliced
1 large bottle of BBQ sauce of your choice
Instructions
Preheat the oven to 375°F.
Wash the meat thoroughly, then rub it down with the sliced lemon (or the juice of the lemon).
Combine all the spices (seasoning salt, paprika, chili powder, pepper, garlic powder) in a small bowl, and then sprinkle the mix over the ribs.
Slice the onion into thick slices and place them over the ribs.
Cove the baking dish with aluminum foil.
Bake for 45 minutes.
Remove ribs from the oven and add the BBQ sauce on top.
Bake for an additional 20 minutes or until ribs is tender to liking. Pour off access liquids, slice and serve.
Here’s RECIPE #3! You’ve had cornbread. But have you had “Mexican” Cornbread? If not, it’s a must-try. For this Thanksgiving, give the family a little something different… something you can bet on tasting flavorful!
Ingredients
1 box of cornbread mix
1 Jalapeño pepper
½ can of cream corn
½ cup of shredded cheese
Instructions
Preheat the oven to 375°F. Heat an 8-inch pan on the stovetop with a tablespoon of oil or butter and a tablespoon of dry cornmeal.
Whisk together cornbread mix, milk, melted butter, and egg until moistened (Follow the box instructions!!) Stir in shredded cheese, corn, and jalapeños.
Pour mixture into the prepared pan. If desired, sprinkle with more cheese.
Bake for 25-30 minutes or until a toothpick comes out clean. Let sit 5 minutes before slicing and serving.
RECIPE #2 for the Thanksgiving Recipe Week: Southern Fried Cabbage ? with smoked sausage! With a side of cornbread, it’s hard to go wrong with this one. So delicious!!
Ingredients
2 small green cabbage, cored and chopped
5 slices of bacon, coarsely chopped
1lb of smoked sausage
1 small onion, chopped
1 green or red pepper
½ cup of vegetable broth
1 package of Lipton onion soup mix
A dash of onion powder, garlic powder, and parsley
Salt & pepper to taste
Instructions
In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and allow the bacon fat to remain in the skillet.
Add the onion, pepper, and sausage to the pan. Cook until translucent – about 5 minutes.
Add the cabbage and cook, stirring occasionally for about 5 minutes.
Add the vegetable broth, salt, and pepper and cook, stirring occasionally until the cabbage is tender to your liking.
Finally, add the bacon back to the skillet and stir to combine.
Kicking off our Thanksgiving Recipe Week with a delicious dessert! This is not your usual Banana Pudding ? … made with Pepperidge Farm Chessmen cookies! Want to bring some excitement to the kitchen this Thanksgiving? Whip this up!
Ingredients
2 packages of Pepperidge Farm Chessmen cookies
2-6 medium-sized bananas, sliced (I prefer minimum-sized bananas.)
Line the bottom of a baking dish or dessert bowl with one package of the Chessmen cookies. Top with sliced bananas to create your first layer.
In a mixing bowl, beat cream cheese with sweetened condensed milk until smooth. Add in pudding mix and milk. Beat for several minutes, scraping down the sides of the bowl as needed. Fold in the Cool Whip
Spread the mixture over the banana layer. (Repeat this step.)
Top with the remaining with the second package of Chessmen cookies.
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