Indoor BBQ Ribs

The other day I decided to make ribs but my hubby had to work late and we had to eat by a decent time. He usually smokes ribs on the grill/smoker and I really don't know how. So I started looking online for ways to cook ribs. Let me be upfront: I am really picky about ribs because my mom was good at cooking them and my hubby perfected his on the smoker. DELISH!!!  I don't like them cooked in a bunch of watery sauce-PICKY right? I know :( I had the recipe I found, made them, and we all LOVED it! Cooks.com was where they were Here is the link. I followed the recipe except decreased the salt a little and added a touch more sugar. Other than that I did everything it said and they were very good. Moist and tender with little crunchy areas! I am picky about BBQ sauce as well and this is what I used-a Kansas  City style sauce. Let me tell ya, if you want a great sauce that will not disappoint, this is the one! We found it in the meat area of our local store, right by the steaks and stuff. All of his sauces are super good.  

Rhubarb Cake

With spring & summer comes an abundance of Rhubarb! Here is a tasty way to use it up and it is quick to whip up, ALWAYS a bonus!

The Recipe: Rhubarb Cake

1 1/2 Cups brown Sugar

(if your wondering why it looks odd, it's because I used a combo of brown sugar and organic sugar but it's 1 1/2c total)

1/2 cup shortening 

Cream these two together

Then add:

1 Egg

1 Cup Buttermilk

2 Cups Flour

(you can use all purpose or whole wheat)

1 teaspoon Baking Soda

1/2 teaspoon salt

1 teaspoon vanilla

2 1/2 Cups Fresh Diced Rhubarb(I use a little extra)

Blend but take care not to over mix.

Grease a 13x9 baking dish and spread batter evenly into pan. 

Mix 1/2 Cup sugar

with 1 teaspoon Cinnamon.

Sprinkle evenly over top.

Bake @350 degrees for 40 min.

This recipe was given to me by a friend :)

Easy Chicken Enchiladas

Looking for an EASY creamy chicken enchiladas recipe? Here is one I have found that our family LOVES and is super fast. It calls for cooked chicken that is shredded and it is really easy to do ahead of time and set aside or even freeze the chicken.  Hope you try this yummy easy enchiladas recipe!


1 small onion chopped
1 clove garlic
1 lbs cooked chicken breast shredded
4oz (half Package) cream cheese
1 tablespoon chopped cilantro  (nice but not necessary)
1 Teaspoon cumin
1 cup salsa divided
1 cup cheddar jack or Monterey jack cheese divided
8 to 10 flour tortillas-soft taco size

Preheat oven to 350
Heat a large skillet with cooking spray or olive oil on med heat. Add onions and garlic and cook 2 min or till tender. add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin mix well. cook 5  min or until heated thru stirring often.  Add 1/2 cup cheese and stir.
Spoon 1/4 to 1/3 cup of mix in each tortilla down center and roll. Place seam side down in 13x9 baking dish sprayed with cooking spray. When done top with remaining cheese and salsa. Bake 15 to 20 min till heated thru and ENJOY :)

Stuffed Bell Peppers

Today was kinda snowy so I thought I would make a cozy comfort food meal. Stuffed Bell Peppers are yummy and somewhat easy.

You need:
6 Green Bell Peppers
1 Jar of Traditional spaghetti sauce
2 cups cooked rice OR boil in bag type rice(my fav!)
1 lbs ground beef or turkey
1 small onion

1. Put a pan to boil a good amount of water and add a little salt to the water.

 Wash and cut tops off and put a small sprinkle of salt in side the peppers and set aside for the boiling water. When water is rolling add peppers and boil for 5-6 min until kinda tender.

 Dice onion and some of the edges of pepper and soften in a pan with a little olive oil.
When the peppers are done in water I add the bags of rice and cook them till done.
Also add beef to the onion mix and brown and season with salt & pepper to taste.
When beef is done add about a half cup of sauce and mix. Add rice when done.

 Spoon mixture into peppers in a 13x9 dish and top with remaining sauce and bake in a 350 preheated oven for 15-20 min. Top with cheese and serve.

*variation-You can omit the sauce and add cheese to rice mix and bake for the same amount of time.

Pot Roast

Here is an unusual way to cook a pot roast that turned out very well!

You will need one 2-5 lbs roast

1 8 oz jar of real horseradish 

1 cup of water or beef broth

In a dutch oven or similar style pot with a lid heat to med heat and brown roast on all sides.

Then sprinkle on some salt & pepper.

THEN cover all sides of the roast with the horseradish.

I know it sounds odd and when I came across this recipe I thought REALLY???

BUT let me tell you the horseradish mellows out and just adds a nice flavor that is not spicy or strong, just DELISH!!!

Add water/broth bring to boil and cover and reduce heat to simmer and slow cook about 3-4 hours. 

I roasted parsnips, rutabagas and sweet potatoes in the oven to go with :)

Hope you will try this and come back to let me know how it turned out :)

Easy Mulligatawney Soup

A delish soup with a funny name. It's a little taste of India that you make at home and it is SUPER easy!

2 1/2 cups chicken broth
1 cup water
1 cup chopped apple
1 cup chopped carrot
1 7 1/2 oz can of tomatoes cut up reserve juice for soup
1/2 cup chopped celery
1/3 cup long grain rice
1/4 cup chopped onion
1/4 cup raisins
1 tablespoon chopped parsley or cilantro
1-1 1/2 teaspoons curry powder
1 teaspoon lemon juice
1/4 course ground pepper
1/8 teaspoon mace OR nutmeg
1 1/2 cups cooked chopped chicken

In a large saucepan combine broth, water, apple, carrots, celery, tomatoes and the juice that you reserved, uncooked rice, onion, raisins, cilantro, pepper, curry, lemon juice, and mace or nutmeg. Bring to a boil, reduce heat, cover and simmer 20 min. or until rice is tender. stir in chicken until heated through. Makes 4 servings. ENJOY!!!!

Even my little ones enjoy this mildly sweet and curry Indian soup that you can make at home.

A Taste of Summer

I think most people are ready for something to remind them about summer. If you are one of them then I a have something for you! Frozen Fruit Smoothies...




You will need 1/2 cup to one cup milk (any kind will work, soy, almond, cow, goat, etc.) for 1-2 servings (you can  add more for a bigger crowd)
1 cup of frozen fruit , no added sugar (we like cherries, blueberries, peaches, mixed berries and/or strawberry slices) 
1/2 yogurt flavored or plain
Keep in mind the more milk you use the more fruit and yogurt you will too
Occasionally I make these with bananas and peanut butter but also add ice cubes to make it cold and frothy


I add the milk first then the fruit. depending on your blender you can pulse it or set it to ice crush untill the fruit is all bended with milk then add yogurt and blend 30 seconds more.
The possibilities are endless with a smoothie like this! Sometimes I add fresh mango with frozen peaches or strawberries with cherries or whatever you can think of. So GOOOD to remind you that summer is coming and good for you too! Hope you try these for a healthier alternative to a milkshake or other dessert! Our family love these especially the kids!

Taco Soup

Yesterday I was wearing my flip-flops! Today many layers and hats and scarves and coats on this rainy-dark-cold-day! So today I decided it was time for an old family FAVORITE !!! TACO SOUP!

You need: 4-6(or more dep. on fam. size) for our family we use 6-8cans of various beans-use whatever you like!

1 can of Mexi-corn or reg corn

1 lbs or ground beef or turkey(or for a no meat option leave out)

1 packet o f Taco seasoning

1 packet of dry ranch seasoning

Grated cheese

Sour cream

Tortilla Chips

Brown Meat,if using, sometimes at this point I add garlic and/or onions but totally optional

 Add cans of beans and corn and at this step you can add the liquid in the can or drained and add water back to the pan. Up to you :)

Add seasoning packets.

Bring to a boil and simmer. Sometimes I simmer for 20 min. or up to 2 hours. This again is totally up to you and it doesn't change the soup except adding more flavor!

Serve topped with cheese and sour cream and dip tortilla chips or crush on top of soup. ENJOY!!! 

This versatile recipe was given to me by my sister-in-law and we have loved it ever since!