Easy Crescent Dogs

This recipe couldn't be easier and it's great for birthday parties or get-togethers. It's an updated version of "pigs in a blanket" and in my opinion, much tastier!

Crescent Dogs

8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

1) Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

2) Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet (I always grease mine), cheese side up.

3) Bake at 375°F. for 12 to 15 minutes or until golden brown.

Slow-Cooked Pulled Pork

I wasn't a big pulled-pork fan until I tried this recipe. I used to just make it in the crockpot with store-bought barbecue sauce and it was always too sweet and chemical-tasting. This pulled pork is so delicious because of the homemade barbecaue sauce and the fact that it cooks forever in it's own juices and gets really tender. It's got a little sweetness, a little spice, and a whole lot of yummy goodness!

Slow-Cooked Pulled Pork

1 medium onion, choppped
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbs. sweet paprika
2 tbs. worcestershire sauce
2 tbs. yellow mustard
1 1/2 tsp. salt (I used House Seasoning instead of salt and pepper)
1 1/4 tsp. ground pepper
4 lbs. boneless blade roast (fresh pork butt), cut into 4 pieces

1) In a 4 1/2 to 6 quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

2) Cover slow cooker with lid and cook pork mixture on low setting as manufacter directs, 8 to 10 hours or until pork is very tender.

3) With tongs, transfer pork to a large bowl. (I put pork in fridge to cool and then pulled the fat off. The recipe doesn't say to do this, but I doubt you want to eat bites of fat. I know I don't!) Then turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

4) While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

5) Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.



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Out Of This World Spare Ribs

These ribs are by far the best ribs I've ever eaten. I'm not a big fan of meat, but these are the best! The sweet homemade barbecue sauce is what makes it so good. It was originally supposed to be done on the grill, but I don't have one so I modified it to be cooked in the oven. Ribs aren't cheap, but I only buy them when they go on sale and then it's a special treat for us. So much better and cheaper than going to the restaurant.

Out Of This World Spare Ribs

2 slabs pork spare ribs (I use 1 roughly 3 1/2 lb. rack)
2 tbs. chili powder (I don't use nearly as much because I think it's too spicy)
coarse salt and ground pepper

Homemade Barbecue sauce
1 tbs. butter
1/2 small onion, grated
2 garlic cloves, minced

1 1/2 cups ketchup
1/3 cup apple cider vinegar
2 tbs. worcestershire sauce
1/4 tsp. cayenne pepper (optional)
1/2 cup packed light brown sugar
2 tbs. molasses
1 tbs. yellow (or spicy) mustard

1) Preheat oven to 400 deg. F. Season ribs with chili powder, salt, and pepper. Put ribs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook meat 1 1/2 hours.

2) Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add remaining sauce ingredients and stir well. Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.

3) When ribs are done cooking from step 1, carefully remove the ribs from the foil, pouring off any accumulated liquid. Pour on all the sauce, (yes, it's a lot, but it will reduce) and spread it on both sides of the ribs. Cook in 400 deg. F. oven for 30 minutes, and every 10 minutes, baste it with sauce on baking sheet. Flip ribs over each time so the sauce cooks well on both sides. You can cook it longer if you want for the sauce to reduce even further. Or, if you don't like so much sauce cooked on it, you can reserve some for dipping instead.



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http://titus2wifeandmommy.blogspot.com