Fourth of July Ribs
(serves 8)
(serves 8)
Ingredients
- 1 2/3 cups barbecue sauce, divided
- ¾ cup honey, divided
- 1 cup soy sauce, divided
- 1 cup chopped green onions
- 1 medium onion, peeled and chopped
- ¾ cup lemon juice
- 2 jalapeno chili peppers, seeded and chopped
- 2 large cloves garlic, peeled
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 bay leaves
- 1 teaspoons ground black pepper
- 2 bay leaves
- 1 teaspoon dry mustard
- ½ teaspoon ground ginger
- 4 pounds pork spareribs
- 8 ounces Russian salad dressing
- ¾ cup firmly packed brown sugar
- ½ cup apricot preserves
- ¼ cup vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon chili powder
Directions
In a blender or food processor, puree 2/3 cup barbecue sauce, ¼ cup honey, ½ cup soy sauce, green onion, onion, lemon juice, jalapeno, garlic salt, pepper, bay leaves, dry mustard, and ginger. Pour over spareribs in a pan and marinate overnight in the refrigerator, turning occasionally.
- Once ribs have finished marinating, preheat oven to 350°F.
- Remove ribs from marinade (reserve) and wrap each portion in aluminum foil. Arrange on baking sheet and cook for 90 minutes.
- Meanwhile, simmer reserved marinade in a medium saucepan until thick, about 7 minutes. Stir in remaining 1 cup barbecue sauce, ½ cup honey, ½ cup soy sauce, Russian salad dressing, brown sugar, apricot preserves, vinegar, hot pepper sauce, and chili powder. Heat for 5 more minutes and set aside.
- Preheat grill.
- Remove foil from ribs when done. Place on grill and cook for 30 minutes, basting and turning occasionally.
Blueberry Crisp a la Mode
(yield – 8 servings)
(yield – 8 servings)
You can use almost any combination of fresh berries in this dessert. Try cherries, blackberries, or a mixture of all three.
- 6 cups blueberries
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 2/3 cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup regular oats
- ¾ teaspoon ground cinnamon
- 4 ½ tablespoons chilled butter or stick margarine, cut into small pieces
- Vanilla ice cream or vanilla frozen yogurt
- Preheat oven to 375°F.
- Combine first 4 ingredients in a medium bowl; spoon into an 11x7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, ½ up brown sugar, oats, and cinnamon. Cut in the butter with pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with ice cream.
American Berry No Bake Cheesecake
- 2 packages (8 oz.) cream cheese softened 1/3 cup sugar
- 2 tablespoons lemon juice (optional)
- 1 tub (8 oz.) Cool Whip whipped topping, thawed
- 1 large graham piecrust
- Strawberry halves and blueberries
- Beat cream cheese, sugar, and lemon juice in large bowl with electric mixer on medium speed until well blended. Gently stir in tub of Cool Whip. Spoon into crust. Arrange berries in rows to resemble flag. Cover and refrigerate 3 hours or until set.
Chocolate Berry Shortcake
(makes 6 shortcakes)
(makes 6 shortcakes)
Ingredients
- 2 cups baking mix
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon ground nutmeg
- ¾ cup low-fat vanilla yogurt
- 3 tablespoons honey
- 2 tablespoons vegetable oil
- 2 cups sliced strawberries
- 1 tablespoon sugar
- 1 ½ cups sweetened whipped cream or non-dairy whipped topping
- Preheat oven to 425°F. Combine baking mix, cocoa, and nutmeg in a medium bowl; mix well. Add yogurt, honey, and oil, stirring until a soft dough forms.
- Drop dough by large spoonfuls onto an ungreased baking sheet, 1-inch apart, forming 6 shortcakes. Bake shortcakes until a toothpick inserted in centers comes out clean, about 15 minutes. Place baking sheet on a wire rack and cool for 20 minutes.
- Combine strawberries and sugar in a small bowl. Slice each cooled shortcake in half horizontally; place bottom halves on individual plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves. Serve immediately.
