BBQ Pork Ribs

By: Erin Zellers

Ingredients:
4 lbs pork ribs
1 medium onion, peeled and thinly sliced
1 c ketchup
1/2 cup Worcestershire sauce
1 tsp chili powder
1 tsp salt
1 tsp pepper
1/4 c brown sugar
2 T lemon juice
1/2 tsp mustard

Directions:
Season ribs with salt and pepper; Boil for one hour.

Place ribs in 9×13 pan; cover with onions. Mix remaining ingredients and pour over ribs. Cover with aluminum foil (or your onions get dry!) and bake at 350° for 60-90 minutes. YUM!

Slow Cooker Pineapple Glazed Ham Recipe

By: Erin Zellers and Sarah Jacobsen

From: Six Sisters’ Stuff

Ingredients:

– Co-Op Ham Steaks

– 1/3 cup brown sugar

– 1 20oz Can crushed pineapple (not drained)

– 2 Tbsp Dijon mustard

Serve over rice. Yumm!

For directions, click here.

8 Layer Casserole

By Grace Verage

From Recipe.com

Just a tasty casserole. Not low fat ;).

Ingredients:

– 3 cups dried noodles

– 1 lb ground beef

– 2 8oz can tomato sauce

– 1 tsp dried basil

– 1/2 tsp sugar

-1/2 tsp garlic powder

– 1/4 tsp salt

– 1/4 tsp black pepper

– 1 8oz carton sour cream

– 1 8oz package cream cheese, softened

– 1/2 cup milk

– 1 onion, chopped

– bag frozen (or use the fresh co-op spinach)

– shredded cheddar cheese

For directions, click here.

 

Crock Pot Sausage, Red Beans, and Rice

By: Grace Verage

From: Little Magnolia Kitchen

Yet another awesome find from Pinterest (where I find most of my inspiration these days). I made this a few weeks ago for the first time. The co-op has had red beans before. I had half a lb bag of red beans so I mixed red beans and some great northern beans. Turned out really delicious and it’s super duper easy! Made the whole house smell good.

Notes: I skipped the part about boiling the sausage first and I didn’t find it to be too oily.

Ingredients:

– 1 lb bag dried red beans

– 7 cups water

– 2 cans chicken broth (I didn’t use this… mostly because my crock pot was completely full with the rest of the ingredients and it was still really flavorful. But it could only make it more delicious! Just not absolutely necessary)

– 1 onion, chopped

– 3 celery stalks, chopped

– 3 garlic cloves

– Smoked sausage

– 2 tbps Creole Seasoning (I don’t have Creole Seasoning so I made my own using Emeril’s recipe here [paprika, salt, pepper, garlic powder, onion powder, ceyenne, oregano, thyme].)

– Cooked rice

Directions

1) Sort your beans, rinse them really well, pour into crock pot.

2) Add water (and chicken broth if using) to crock pot.

3) Add chopped vegetables.

4) Add Creole Seasoning.

5) Stir it all together.

6) Cook on HIGH for 7 hours

7) Serve over cooked rice.

Grab-and-Go French Toast Sticks

By: Katie Johnson

French toast is a great co-op recipe because you can get all the ingredients there! Bonus, slightly stale bread is best for french toast. wink I make it a whole loaf at a time, freeze it on a cookie sheet, and then transfer it to a freezer bag. To reheat just pop it in the toaster for two rounds or however long it takes to heat through. I like it for nursing too because I can cut it into “sticks” and eat one handed.

Ingredients:

– 1 loaf of bread from the co-op

– 8-10 eggs

– 1 cup milk

– 1 tbsp Vanilla

– 2 tsp cinnamon

Directions:

Whisk the egg, milk, vanilla, and cinnamon mixture until combined. Slice the bread, dip in the egg mixture, and cook in an electric skillet or frying pan on medium high. I let them sit on a cooling rack for a little bit and then I flash freeze them on a cookie sheet so they don’t stick together in the freezer bag. smile

Banana “Ice Cream”

By: Erica Strauss

I found myself- yet again with several (like 4 or 5) black bananas staring at me accusingly from atop the fridge. I already have probably 8 bananas in the freezer and another batch of banana bread just wasn’t going to cut it.  I heard about this recipe maybe 6 months ago, but never had the guts to try it:  Banana “ice cream” made from ONLY bananas! That’s right, dairy free, gluten free, sugar free banana ice cream. You are not even going to believe this until you try it . When the frozen banana is blended it becomes creamy just like ice cream!

This “ice cream” had a very distinct banana flavor by itself (duh it’s made with JUST banana), which was a little strong for us, so our family topped our “ice cream” with a little hershey’s syrup. There are also several different mix in ideas out there if you google “Banana Ice Cream”.  Some ideas I read about were peanut butter and honey or a chocolate banana ice cream made with cocoa powder, vanilla, and some cream. Obviously those no longer make it gluten free or dairy free as applicable.  Promise you’ll try it. I think you’ll be just as surprised as I was!

Ingredients:

4-5 over ripe bananas

Food processor

Directions:

Cut bananas into chunks, put on a baking sheet and freeze 2-4 hours.  Remove chucks and drop into a food processor.  Process on low until the banana clumps together- looked almost like a dough ball rolling around in there. (at first the banana looked like little crumbles, then shortly after it began clumping together into the ball of ice cream).  Remove the ball of ice cream and serve immediately.

Jalapeno Bacon Cheeseburgers and Texas Cheese Fries with Jalapeno Ranch

By: Erica Strauss

Recently on a trip to Chili’s Bar and Grill I was flipping through the menu and found myself staring longingly at the Texas Cheese Fries. I had them only once or twice in my past, but they were so delicious that the memory stuck with me.  However, as the appetizer runs about twice my daily calories I skipped this choice and decided to figure out a way to make this treat at home.  Since just bacon and cheese covered potatoes didn’t sound like a balanced enough meal I threw in a burger- hey why not!  Heads up, the ranch dressing and the bacon both need to hang out for a couple hours so plan accordingly. Warning: this IS spicy, but can be controlled by how many pickled jalapenos you add. The cheese fries- well more like cheese boats- taste great even without the jalapenos on top. I’m a not a super wimp when it comes to spice, but even my face was red, mouth on fire, nose clearing, and starting to sweat- so get out your best spice quenching beverage and enjoy!

 

 Jalapeno Bacon Cheeseburgers

(Serves 4)

 – 1 lb ground beef

– salt

– pepper

– onion powder

– garlic powder

– 4 slices pepper jack cheese

– ½ lb bacon (cooked from before)

– pickled jalapenos

– mayo

– 4 buns

Combine ground beef with the salt, pepper, onion powder and garlic powder. I’m terrible about measuring. If you must have measurements use the same as the ranch dressing, but I think I may have use a little more.  Form into 4 patties. Salt and pepper the tops of the patties.  Cook burgers, top with pepper jack cheese to melt.  Assemble your cheeseburger with the bacon, jalapenos and mayo as desired.

 

Texas Cheese Fries

    (Serves 4-6)

Notes: Cook bacon ahead of time to give it time to cool/come to room temperature.

– 6 russet potatoes

– 1 cup shredded cheddar cheese

– ½ lb bacon (cook whole pack- use the other half for the burgers)

– optional: pickled jalapeno slices

Directions:  Stab potatoes several times with a fork.  Cook three potatoes at a time in the microwave for 9 minutes for each batch. This should cook the potatoes all the way through.  Allow potatoes to cool slightly to be able to handle.

Preheat oven to 450 degrees. Spray non-stick spray on a baking sheet. When cool, slice potato vertically (long way) and use a spoon to remove some of the center of each half of the potato- should look like a boat with thick walls. Basically you want enough of a dip in the potato to melt some cheese and drop some bacon in, but still keep as much of the potato as possible.  Once your boat is made, cut again but this time horizontally-across the middle of the boat.  Arrange potato quarters on the baking sheet.  Bake for 25 minutes.  Remove from oven and sprinkle on shredded cheese, bacon, and jalapenos if you choose. (We added jalapenos after cooking.) Return potatoes to the oven for 5 minutes to melt the cheese.

Serve with Jalapeno Ranch for dipping

Jalapeno Ranch Dressing/Dip

(Serves 4- double if you like a lot of dipping)

Notes: make 1+ hours ahead, I shot for 4 hours. I used light mayo, sour cream, and light buttermilk)

– ¼ c mayonnaise

– ¼ sour cream

– 2 tbsp juice from pickled jalapenos

– 1 tbsp buttermilk

– 1/8 tsp salt

– ¼ tsp onion powder

– 1/8 tsp garlic powder

– 1/8 tsp pepper

– 1-2 tbsp pickled jalapeno slices

Directions: Combine mayo, sour cream, and jalapeno juice in a bowl. Stir in buttermilk, add spices, and then stir in jalapenos. Cover and refrigerate 1+ hours.

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