Homemade Pumpkin Spice Creamer!!

So are you one of those people that CANNOT wait till fall hits so you can get your
Pumpkin Spice Latte on!! 😛

As you know most of the coffee shops only have this Pumpkin Spice Syrup during the fall and maybe into the winter???

I don’t know because I am not one of those people 😛

But it doesn’t mean I don’t want to get on the “Band Wagon” and make my own…LOL!!

So many recipes have been flying around the internet, so I decided I would give it a try…

And let me tell you it turned out DELICIOUS!!!!!!!

I kind of shock myself…LOL 😛

So of course I dug into my spices to find the hidden Pumpkin Pie Spice in the back from the fall before LOL and finally can open one of the two large can of pumpkin pure, again from the fall before 😦

Okay so what else…I found some sweetened condensed milk and now I just needed cream, but I didn’t want to use cream, so I settled for half n half.

Okay I think I am ready to go and this is how it all went.

Ingredients

in a saucepan, pumpkin, milk and spice

stir that up, then stir in the half n half

cook on med-high
okay I will confess, I had in on med-high, but I was trying to do other things as well, and I may not have been stirring it the whole time…hence it started to burn on the bottom, when I went back to it, and started whisking like a mad women, black bits started to surface.  I may have cursed that this time, but I turned it down to low and kept on whisking until it thickened a little, then I let it cool for 5 minutes

Once I tried it was AWESOME!! It tasted like Toasted Pumpkin Marshmallow 🙂
I thought Holy Crap I just added another flavor dimension…WOOO HOOOO!!!!! LOL 🙂

It does get a little darker as it thickens

now you have strain this through a fine mesh strainer,
and take the back of a spatula and force the mixture through the
strainer by moving the spatula back and forth

this is what you will have left in the strainer

after I let the mixture cool in the fridge,
I poured it into 2 little mason jars

This will keep in your fridge up to 2 weeks
if it last that long 🙂 LOL

My Pumpkin Spice Cappuccino

I added to my mug, about 2 Tbsp. pumpkin mixture
2 Tbsp. creamer and stir it up

Then I frothed that

Then I add my espresso

and to finish it off I sprinkle a little
Pumpkin Pie Spice on top…it was just Yumm!!!

Now you can just mix it into your regular coffee,
as I did at the office this morning 🙂

As I talk to some of the ladies this morning, I started coming up
all kinds ideas to do with this mixture besides to put in your
coffee…oh a can wait to get back in the kitchen…stay tune!!!

• Time: 15 mins
• Difficulty: easy
• Print

1 cup pure pumpkin puree
1 can sweetened condensed milk
1 1/2 tsp. pumpkin pie spice
1/2 cup half n’ half, or cream or whole milk

Whisk everything together in a saucepan, cook over med-high, whisk until mixture thickens
and darkens a little.  Like I said above, let it burn a little and it will give it a toasted flavored, I felt
like that added such good flavor.

Pour mixture through a fine mesh strainer, take a spatula and force mixture through the strainer by going back and forth.  Pour mixture into a jar or container and keep refrigerated for up to two weeks if it last that long…LOL  Mind didn’t 😛

Add as much or as little to your coffee or tea and sit back and enjoy!!

 

Golden Beet Chips!!!

Yum…Yum…YUMMY!!!

You either like beets or you don’t there is no in between!! 🙂

I don’t like beets…well okay maybe if they are “Amish Wedding” Pickled Baby Beets…then yes I like those 😛

But that’s it on the “Red” ones…I do on the other hand like the “Golden” beets 🙂

Golden beets are a little less sweet, more mellow and less earthy.

These chips were so easy to make and Delicious but you must keep an eye on them as they will burn very quickly!!
But I like those little burnt edges 🙂

Golden Beets

Peeled and sliced

oil, salt, pepper and paprika

Toss to coat them

place on a baking sheet, you do not have to place on a baking rack
Keep checking them, they do burn easy…

• Time: 40 mins
• Difficulty: easy
• Print

Golden Beets
Olive oil
Salt
Pepper
Paprika

Peel and slice your beets, use a mandolin if you have one.
Place in a medium bowl, drizzle with olive oil, then sprinkle with salt, pepper and paprika.
Toss to coat all the beet slices.

Arrange on a baking sheet in single layer, bake at 375 degrees, after 15 minutes you need to flip them, check that small rounds are not burning.  Continue to bake until they are crispy, about 15 minutes more.

When I first made them I baked them at 400, I would go to 375 or even 350, flipping them at 15 minutes and continue to bake until crispy.

Let them cool and Enjoy.

Enjoy!! Them 🙂

Dark Chocolate Cake with Orange Mascarpone Frosting!!

This is a little late, but Happy Belated Mother’s Day to all the Mothers out there 🙂

This past Mother’s Day I had my parents over to my house along with my bestie Danny 🙂

I made dinner and dessert and everyone went home full and my folks got all the leftovers 🙂

Lets start with the best the dessert, I made a Dark Chocolate Cake with Orange Mascarpone Frosting…YUM!! 😛

• Servings: 8-10
• Print

For the Cake
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup Chocolate Milk (TruMoo)
1 cup buttermilk
1/2 cup vegetable oil
1 tsp. vanilla extract
For the Frosting
Peel of 1 orange and Zest of 1 Orange
1 cup heavy cream
12 oz. mascarpone cheese, at room temperature
1/2 cup confectioners’ sugar, sifted (more or less, to taste)

DIRECTIONS
For the Cake:
1. Preheat oven to 350°F. Spray two 8-inch round cake pans with non-stick spray
2. In Medium bowl whisk together eggs, hot milk, buttermilk, vegetable oil, and vanilla extract.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Make a well in the center of the dry ingredients. Pour in eggs, hot chocolate, buttermilk, vegetable oil, and vanilla extract. Whisk together until combined. Divide evenly between prepared cake pans.
5. Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack.

For the Frosting:
Infuse orange peel into cream first:
1. Place cream in a saucepan over medium-low heat. Add peels of one orange to the cream and simmer for 2-3 minutes, until the cream has taken on some orange flavor.
2. Take cream off the heat. Remove peels with tongs or by straining the cream. Discard peels. Allow cream to cool a bit before placing in the refrigerator until completely chilled, I did this over night.
3. With an electric mixer on medium speed, beat cream just until very soft peaks form.
4. In a second bowl, beat together mascarpone and confectioners’ sugar until smooth and creamy. Beat in ¼ of the whipped cream, then fold in the rest of the orange-scented cream and the zest of one orange, (keeping a little to garnish the top of the cake), into the mascarpone mixture until incorporated. Frost cake, keep chilled until ready to serve.

The was great I love the chocolate and orange combo 🙂

Now for Dinner I made Grill Salmon with fresh pasta, pistachio pesto along with sauteed mushrooms and asparagus…it was yummy too!! :

My pasta making

I need to make fresh pasta more often, it really is easy 🙂

Enjoy Everyone!!!

Brown Bread!!

No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!  

Yes I said a can…you know a can that veggies come in or soup 

I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂

Wikipedia says – 

New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.

I really had forgotten about this Brown Bread until I read this blog “A Small Insight” http://asmallinsight.wordpress.com/2013/04/09/mammas-fruit-loaf/
Lucy call it “Mamma’s Fruit Loaf and when I read this post and saw what it was, I immediately thought of Brown Bread 🙂 

So go to her blog and check her out and her recipe for her Mamma’s Fruit Loaf 🙂

All  know is that I really was not a big fan growing up, but now this stuff if great and I like mine with butter, now my Mom likes her’s with cream cheese.  So its up to you on which way you eat it, its also good heated in the microwave 🙂

My recipe here is is made with a couple of can, I also used small paper loaf pan, easy to give as gifts and I made some today for our office and I used a Bundt pan and it just came out so nice…perfect with you were having people over for coffee or tea, it’s perfect.

Now I did compare my brown bread to the ‘Can” kind you find in the store and let me say, I thought the store bought one was very dense, dry, very little raisins compared to mine.  And the flavor well I am sorry to say it was just plan awful…sorry if you like it, I just didn’t care for it 🙂

Store bought

 

Ingredients

 

Raisins and water in a small sauce pan

 

add flour, salt, baking soda and bran/bran buds to bowl 

 

Mix together

cream butter and sugar

 

 

stir in egg and vanilla

 

 

add dry mixture and stir a little

 

add raisin mixture

 

Fold to combine

 

pour batter into your containers

 

bake

 

this is the can

 

this looks so good

 

this is store on left and mine on right

 

You can see that mine has so many more raisins

 

Both buttered and ready to eat

 

Out come, like I said did not care for the store bought, took one bite 😦

Mine oh it looks so good!!!!

Brown Bread Recipe

1 1/2 -2 cups raisins
2 cups water
1 cup Bran or Bran Buds Cereal
1 3/4 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 tbsp. butter, softened
1 egg
1 tsp. vanilla

4 – 16oz. cans (fill 2/3 full)- bake for 35-55 minutes, small loaf pans (fill half full) – bake 30 minutes, large loaf pan (fill half full to 2/3’s) – bake 40 – 50 minutes, bundt pan (whole recipe) – bake 45 minutes.  With any of these just keep an eye on it, when you stick a toothpick or skewer in bread it should come out clean, it then is done.   Cool upside down on a cooling rack.

Pre-heat oven to 325 degrees

In a small to med sauce pan add water and raisins, bring to a boil over med-high heat, once it boils, remove from heat and set aside for 10 minutes.

In a small bowl add flour, bran/bran buds, salt and baking soda, stir to mix…set aside
In a large bowl cream together butter and sugar for 1 minute, then stir in egg and vanilla, then add dry mixture, stir it a little and raisin mixture, fold to fully combine.

Pour into your WELL greased or spray baking container, and bake.  Let cool enough to handle and then you can dig in 🙂

The Bundt pictures

 

Banana Bread!!!!

Okay who doesn’t like Banana Bread 🙂

I love Banana anything…cakes, muffins, cookies, bread, ice cream, yogurt, candy!!!  

Oh and have you seen the **NEW** Dole Dippers, slices of bananas dipped in dark chocolate and FROZEN can you say

YUMMMMMMMMYYYY!!!!!!   

I can, I have had them and they are addicting, they even have them with chopped almonds sprinkled on top too 🙂  They come 6 packages in the box, 100 calories a package, so well worth it 😛

So have a pack of those so when you have a slice of this Banana Bread you will not feel so guilty 🙂

So we’ve all had the few bananas sitting on the counter that are slightly or way past their prime…right 😛

I think what most people think of when that happens to the bananas is….BANANA BREAD TIME!!

So here’s my Banana Bread recipe 🙂  Hope you enjoy it!!

Ingredients

 

whisk together, four, salt and baking soda

 

add bananas to bowl and mash

then add sour cream and vanilla to bananas

mix together

cream butter and sugar

for about 3 minutes

 

add egg yolks

beat to combine

fold in half flour mixture

 

then add banana mixture and rest of dry

 

 

beat egg whites just until frothy

 

fold into batter, but don’t over work it

 

I used mini loaf pans, you can also find paper baking loaf size too, for easy gift giving

 

 

Then bake and done

 

This recipe is so moist you will never use another 🙂

Recipe

1 stick of butter, softened
1 1/2 cup granulated sugar
2 eggs, yolks and whites separated
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 tbsp. sour cream
3 overripe bananas, mashed
1 tsp. vanilla

Preheat oven to 325 degrees

pans – 8 1/2 x 4 1/2 x 2 1/2 loaf pan, or mini loaf pans or small bundt pan.

In a small bowl add mashed banana, sour cream and vanilla, mix to combine.

In another small bowl add flour, salt and baking soda, whisk to combine, set aside.

Cream butter and sugar together in a large bowl for about 3 minutes, then add egg yolks and beat until combined.
Fold in 1/2 of dry mixture, then add banana mixture and the rest of the dry.

In a clean dry bowl add egg whites and beat for about 30 – 45 seconds just until frothy, then fold egg whites into the batter.

Just until combined, try not to over work the batter.

Bake for regular size loaf pan 45 minutes to 1 hour, mini loaf pans about 30 minutes, check by inserting a toothpick in the center and comes out clean.

Enjoy!!!!

Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

 

 

 

This is a re-blog from last year but with grilling season still going strong is a great recipe for grilling out.

Hope everyone is enjoying the summer 🙂

 

This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 – 20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries). 

I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.  You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.  I use jicama in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.  It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!

“Goodies Box” for July

A Goodie Box!!!  Who doesn’t like a Goodie Box 🙂

A box that comes to you each month with Goodies in it to surprise you…I love it!!

Well I have been so fortunate to be chosen to receive thus kind of box each month as long as I blog and review each item…Well I said “Of course, it would be my Pleasure” 😛

First you too can get the same box ($7 per month) so you can too get to taste and enjoy the same products Check them out here https://www.goodies.co/

Okay here we go

The box and wrappings are all made with recyclable materials 

What’s inside – Wow I like what I’m seeing

a drink and snacks

Okay so I am really liking whats in the box, I have seen some of these items around
but sometimes you don’t really want to buy somethings just in case they turn out
not so good 🙂

Okay so lets start
 
1.  Crunchmaster – http://www.crunchmaster.com/home.aspx

These crackers were very very good, extremely crunchy, I thought they had a good flavor, along with everything you see on the package they are also Sugar Free, Vegan/Dairy Free, low saturated fat and Og Trans fat.

These crackers are a great snack, I would totally buy them and if anyone has to eat Gluten Free I so recommend these crackers.   Check out their website (above) for other products they sell.

2.  Cosmos Creations – http://www.cosmoscreations.com/

So the front of the bag says “Heavenly Morsels of Baked Corn with all Natural Ingredients you can Pronounce”  I like this 🙂

As you can see from the picture again Gluten Free, among other things, I did like these little cinnamon crunchy little puffs of goodness 🙂  I liked that the fact that I really did feel like I was eating popcorn without the Hulls or Kernels…YAY!!!

These Crunchy good snacks come in 4 flavors – Cinnamon Crunch, Caramel, Sea Salt & Butter and Salted Caramel,  I’m wondering if the Sea Salt and Butter will taste like Buttered Popcorn 🙂
I hope these some in a snack pack size, because eating the whole bag could happen if you did not portion it out…so if you buy the big bag….which I do recommend this product 🙂  Scoop some out into a bowl first 😛

3.  Glaceau Fruitwater – http://www.fruitwater.com/

Okay so now I bet your thirsty by now, well I really did like this Fruitwater 😛

This water was refreshing, bubbly and the flavor was not over powering, so many flavored waters the flavor is so strong and they are so sweet at least to me.  I like sparkling flavored water, but sometimes it hard to find, that’s why I really do like this one, they also have 5 flavors, Black Raspberry, Lemon-Lime, Watermelon Punch, Strawberry Kiwi and the one I had Orange Mango.  Also Zero Calories, 20% of the recommended daily value of vitamins b5 and b6, magnesium and zinc, and 50 milligrams of green tea extract.

This one is a buy for me can’t wait to pick up a few 🙂

4.  The Better Chip – Jalapeno with Sea Salt – http://www.thebetterchip.com/

 

I absolutely LOVED these chips, they were very crisp and firm like, they would hold up to a thick guacamole or a cream cheese dip with out breaking.  The flavor was fantastic, spicy with just the right amount of sea salt, what I also liked about these chips was the fact you could see pieces of jalapeno.

 

They come in other flavors too, Fresh Corn with Sea Salt, Spinach & Kale with Sea Salt, Sweet Onion with White Cheddar and Red Pepper with Salsa Fresca.

I totally would buy these, I think they are great just on there own or with salsa or any other dip they would be just fantastic!!!

5.  Gimbal’s – Cherry Lovers – http://www.gimbalscandy.com/

 

I must say when I first saw the package I was so excited because I really love Cherry flavor in anything chewy 🙂

 

I opened up that package and quickly sorted them out into flavors, there are 9 flavors in this package, once sorting them all, I was not pleased….flavors and how many – Chocolate Cherry – 1, Kiwi Cherry – 2, Cherry Cheesecake – 2 or 3, Cherry Vanilla 0 or 1 (it was was to tell with color but when I tasted it, I still was not sure if it was Vanilla or Cheesecake), Cherry Daiquiri – 2, Cherry Cola – 2, Bing Cherry – 2 I think, Wild Cherry -2 I think, Black Cherry – 9.

Let me say some of these were hard to tell which was which

 

All and all I thought I did get one of each flavor, but after tasting each color, I am really not sure, Bing Cherry and Wild Cherry looked very much like the same 😦

I’ll say this Gimbal’s has other candy to choose from 🙂

 

I just don’t think I would choose the Cherry Lovers, matter of fact I brought the rest of them with me to the office and they are still in a baggie in my desk drawer 😛  Cherry was the flavor, I just was not impressed 😦

So this months Goodie Box was 4 to 1, I think that is pretty good 🙂
Can’t wait to get August’s box!!

Sunshine Award

Some people that follow me may not know that there are Blogger Awards, well I was nominated for the Sunshine Award

There are various Awards that you can nominated for, about a year ago I as nominated for the Inspiring Blog Award and I never did anything with it and I feel bad, so this time I am acting on it 🙂

I was nominated for this award by Clarissa from http://dishingitoutwithclarissa.com/

I can’t remember how I stumbled upon Clarissa’s blog but I really loved it when I first saw it, I love that she posts great recipes and her wonderful helpful posts on Amazing Food Facts, she has a fantastic blog and I think everyone should click, check her out and Follow her 🙂

So when you are nominated for an Award, there are questions you must answer (see below) and then you too have to nominate other bloggers for the Award as well (see below)

I have a list of questions that were given to me:

1. Favorite fairy tale… Sleeping Beauty

2. Favorite exercise… NONE 🙂

3. Favorite smell… Fresh cut grass/A burning fire on cold winter day

4. Favorite dessert… Crème Brule

5. Favorite vacation spot… New York City

6. Favorite sound… Showtunes

7. Most unexpected visitor… still waiting for Hugh Grant to show up for Dinner 🙂

8. Dream for the world… NO more Fighting

9. Closest dance with death… Knock on wood; don’t think I’ve had one

10. Favorite lake… Lake Tahoe

Now, the Blogs I have found to have the characteristics of the Sunshine Award,

Positive, Inspire Others Creatively or Make You Smile!

http://alotonyourplate.wordpress.com/

http://l2ee2l.wordpress.com/

http://thepeckishkiwi.com/

http://chgojohn.wordpress.com/

http://homemadedelish.com/

http://teawitherika.wordpress.com/

http://davidionelromulus.wordpress.com/

http://highheelgourmet.com/

http://memnerz.wordpress.com/

http://cosybites.wordpress.com/

Please take the time to check each of them out and Follow them 🙂

S’Meaches!!!!

S’Meaches…………………WHAT THE HECK ARE S’Meaches??????????????????????????

That is what everyone has been asking me since I’ve told them I’m going to make S’Meaches!!!

It’s like S’Mores but with peaches and a little kick 😉

Funny I first heard about S’Meaches in a meeting at work, the video (below) is going to be featured in a few of our stores on huge TV Screens to promote the great tasting peaches we have for sale.

Click this link below for the video

https://vimeo.com/28647609

They are some good peaches too…I’ve been adding them to salads, oatmeal, making my spicy peach chicken, I could go on and on 🙂

But I want to talk about S’Meaches….this is not my recipe, this recipe is all over the internet but of course I have to change it 🙂

Only thing I did was use 2 peach slices and 2 marshmallows…next time I would add some cinnamon to the brown sugar, but using cinnamon graham crackers would do the trick too 🙂
I just thought 2 peaches would make it better and of course adding a second marshmallow made it even gooier 😛 

So if you don’t have a huge fire to cook these at then just use your grill just like I did…let’s take a look 🙂

Ingredients

Slice peaches, mix cayenne and brown sugar together
(next time I will add the cinnamon)

dredge slices in brown sugar mixture

add peach slices to a skewer

 

 I grill peaches first, until tender and caramelized

add marshmallows, hold over grill until lightly brown

 

ready for graham crackers

marshmallow down with peach on top then top with another marshmallow

 

Eat and enjoy!!!

Recipe

1 peach, sliced into 8 slices and halved horizontally

8 marshmallows

1/4 cup brown sugar

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon (i will add this next time)

Graham Crackers

skewers

Mix the cayenne, cinnamon and brown sugar, and dredge the peaches in it.
Put 2 slices on skewer, grill over a medium-low flame until caramelized and brown, add 2 marshmallows and toast over flame until light brown.

Break graham crackers into 2 pieces, add marshmallows to top and to bottom piece, then add peaches, put them both together and Enjoy!!!

 

So quick and easy!!!!!  Try it at your next grill out!!!

 

Father’s Day & BBQ Ribs!

Well I hope any Dad’s out there that are reading this had a Great Father’s Day yesterday, I believe that my Dad did 🙂

At least his belly was full 😛

We had Ribs, grilled cabbage and onions which came from his garden, mashed potatoes and I made him a Banana Cream Pie which is his favorite 🙂
Check out my blog on the Banana Cream Pie in the archives.

I also posted in the past my recipe for the BBQ ribs, but I changed it up a little this time.  
For Christmas someone gave me some “Bacon BBQ Salt” so instead of the kosher salt I use that instead and I add a little cumin this time as well.

I like doing a dry rub first then adding BBQ sauce  on them at the end, but everyone has there own method but if you try my recipe here I know you will not be disappointed 🙂

These ribs were so dang gone lip smack-in delicious, you will be making them all the time 🙂

And this recipe is really really so easy, there is NO excuse not to make these ribs!!!!!

Now I made 4 racks so everyone would have plenty of leftovers 😛

Spices used

mix all in bowl, then I added the brown sugar

all my ribs

Pull the skin off the back of the racks

I like cutting them in half

spray my foil

add the rub to the ribs all over

put them in foil on baking sheets

cover with another piece of foil

make packets and I put the entire baking sheets in my fridge 
for 24 hours 🙂

Take them out of fridge 1 hour before cooking,
bake for 3 hours in a 300 degree oven

after 3 hours, I cut the top piece of foil off

look at how tender the meat is 🙂

add your favorite BBQ Sauce and put back in the oven

Done

1 full rack of Baby Back Ribs

Rub – Makes about 1 cup

1/3 cup brown sugar, packed
1 tbsp. black pepper
1 tbsp. kosher salt or 1 tbsp. Bacon BBQ Salt
1 1/2 tbsp. paprika
1 1/2 tbsp. garlic powder
1 1/2 tbsp. onion powder
3 tbsp. chili powder
1/2 tbsp. oregano
1 tbsp. cumin

1 bottle of your favorite BBQ Sauce

Preheat oven to 300 degrees.

Mix all spices together in a bowl, set aside.  Flip ribs over to the back, there is a thin piece of skin that needs to be removed, at one end of the ribs with a knife or with your finger nail start at an edge to peel up a little of the skin. With a paper towel grasp the skin and pull gently as the skin comes up, using the paper towel helps it from slipping out of your grasp.
Rub a the entire rack with all the rub on both sides, put into a jumbo zip-loc bag, or you can cut ribs in half and use a gallon size bag.
Place in refrigerator over night.

 

Take ribs out of the refrigerator about 1 hour before cooking.

Using heavy-duty aluminum foil, lay one sheet out 8 inches longer then the rack of ribs. spray sheet with non stick cooking spray and place ribs face up, take another sheet same length and spray one side as well, putting that side down on top of ribs.  Fold both edges of the foil together rolling the edges towards the ribs, stopping about 1 inch before the ribs.

(I went ahead and put them in my foil packets instead of zip loc bags, and put them on the baking sheets and set them in fridge, then I just pulled them out and they were ready for the oven)

Place the package on a baking sheet and bake for 3 hours, after 3 hours  take out of the oven, increase heat to 425 degrees.
Remove the top piece of foil and add your favorite BBQ sauce to the top of the ribs all over, then place back in over without foil for 15 minutes.

The meat just melts off the bones, so GOOD!

Bones clean 🙂  enjoy!!