I decided to add a bit of flare to my afternoon Memorial Day barbecue.  I was moseying through Publix when I noticed a $1.99 sale on baby back ribs.  One rack only set me back $6.05, and I threw caution to the wind and quickly dumped them into my cart.  A recipe must be found to highlight these beauties on the table.

After a bet of a search I came upon the following recipe and noted that this typed product will produce the finest ribs had at any fine rib shack.

​First of all don’t just grab a pack of ribs at the store and run. Different types of ribs have different flavor and texture and, thus, cooking techniques. Here are the three most common types of ribs:

Baby back ribs are the most common and easiest to find. They are smaller, meatier and leaner than other types. 

Spareribs are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.

St. Louis-style ribs are spareribs with the rib tips removed. They have a more uniform, rectangular shape than the other types. They’re trickier to cook, so you might want to start experimenting with baby backs or spareribs first.

​For the marinade:
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced

For the meat:
1 rack baby-rack ribs (about 2-3 pounds)

For the spice rub:
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper

For serving:
Barbecue sauce, optional

For this recipe, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)

Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.

​Time to make the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Here, use the remaining ½ cup sugar, plus salt and seasonings.

Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.

Ribs should be cooked low and slow on the grill. For most of the cooking, the ribs stay over indirect heat. Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.

After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender. Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).

Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork. The tines should glide through easily. You also can twist a rib bone a little bit; you should feel it give easily but not fall apart from the meat. (If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table.

​I leave you with this picture since I have little time to get this out to you for those that want a special treat.  But, I ask you now to envision swirls of powdered sugar glaze and a few sliced strawberries in between and you have a delicious red, white, and blue upside down cake!

I unmolded my blueberry cake last night and had a revelation!  It looked dark, pitted, and mute - in need of some Memorial Day sprucing, and I came up with just the idea!  Swirl powdered sugar icing in thin smooth strokes across the top, and add halved strawberries allowing the blueberries to peer through!  A soon to be masterpiece ready to adorn any table!

1/4 cup butter or margarine
1 cup packed brown sugar
1/4 cup orange juice
1 1/4 cups fresh or frozen blueberries

1 1/3 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter or margarine melted
2 tab. vanilla or plain yogurt
1/2 cup milk
1 tsp. vanilla extract

1 tab. milk
1/2-3/4 cup powdered sugar
1/2 tsp. vanilla

4-5 sliced strawberry halves

Heat oven to 400 degrees.  In a square or round cake pan, melt butter in oven.  Stir in brown sugar, orange juice, and top with blueberries.  

In a large bowl whisk next four ingredients.  Add egg, milk, melted butter, and stir until moistened.  Pour over blueberries.  Bake 18-22 min. or until golden.  Cool 10 mins. before inverting.  

When inverted and cooled mix milk, powdered sugar, and vanilla until a thick creamy glaze ensues.  Drop spirals over top of cake until delightful swirls appear like on the croissants at the bakery.  Top with fresh sliced strawberries.  Refrigerate leftovers.

It's Memorial Day and if you're looking for a quick treat to add to your Memorial Day celebration, then don't forget the jello.  Get in the kitchen and whip this one up now, and there'll still be time to let it set!  

For over a century, Jell-O has been a part of American culture and, according to a 1904 edition of the Ladies Home Journal, “America’s Favorite Dessert” (conveniently enough named such in an advertisement paid for by Jell-O before anyone was really buying it all). That said, ever since then it really has been one of the most popular deserts in America!


2 boxes Jello (red) (I use cherry)
1 sm. crushed pineapple in its own juice
2 cans whole berry cranberry sauce
1 pkg. cream cheese, softened
2 c. hot water, boiling
Chopped pecans, sugared cranberries, optional


Mix Jello in hot water. Then add 2 cans cranberry sauce. Stir until dissolved. Pour half in long pan or dish. Chill until set. Cover remaining and leave set out. After first half is chilled, take softened cream cheese and pineapple and juice. Mix together with fork. Spread on top of first half, sprinkle with chopped pecans (if desired). Pour last half of Jello mixture on top gently. Chill until set. Great with turkey or ham.

Here's a last minute treat to add to your buffet today before the guests arrive.  Quick, thrifty, and easy this one can be put together in a snap.  

• 3 quarts water
• 9 individual tea bags
• 3/4 to 1-1/4 cups sugar
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• Lemon slices, optional

In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.
​

Yum! Memorial Day is just around the corner, and what a wonderful excuse to create a better burger.  This one is sure to win raves when you serve'em.

I know bacon can be a bit out of the ballpark when you are on a limited budget, but at my local deep discount store it can be scored for only $1.59 a pack.  If you haven't found an "odd" store that serves overstocked items, you need to keep your eyes peeled.  They are popping up everywhere.  

2 tablespoons finely chopped onion
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1/4 teaspoon cider vinegar
1 pound ground beef
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted
8 cooked bacon strips
Optional toppings: lettuce leaves and tomato, onion and pickle slices

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.

Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice. ​

I am always thinking of my readers.  I've decided this summer to add a new section of cooking titled "Sandwiches".  It seems summer is the one of the busiest times of the year filled with great activities for the whole family.  Why be set back with cooking during these warm months? Give your house a break and keep it cool by pulling together some hearty, thrifty sandwiches for dinner.

Just a reminder, chicken breasts can still be picked up at Winn Dixie for $1.99 pd.  And, yes, that's boneless, skinless Tyson brand.


1/4 cup BBQ sauce
4 boneless skinless chicken breast halves (4 ounces each)
1/2  tsp. garlic salt
1/2  tsp BBQ seasoning salt
4 slices American cheese
4 slices cooked bacon
4 favorite hamburger buns, split
3 bacon strips, cooked and cut in half
Lettuce leaves and tomato slices and onion slices, optional

Place chicken on sheet pan. Sprinkle chicken with seasonings. Bake at 400 degrees for 18 mins. 

Top with drizzled BBQ sauce and cheese during the last 1 minute of cooking.

Serve chicken on buns with bacon, 1 slice (halved for each).

If desired, add lettuce and tomato and onion

There is a wonderful cookbook I use quite often. Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections fromHer Savannah Table speaks from an era way back in 1943 when a young and determined Sema Wilkes took over a non-descript boarding house in downtown Savannah. Her goal was to make a modest living by offering comfortable lodging and home-style Southern cooking served family table style in the downstairs dining room. This gave transits a place to eat, socialize, and nourish their souls.

I was fortunate to make an adventure to her actual spot several years back on a school trip. There was something about that down home family dining experience that brought Sema home back to my own table. I was touched by pictures of history that adorned the restaurant walls that boasted Ms. Wilkes much-noted fame despite her initial intentions. What touched me the most, was this woman who happened to be in love with preparing and serving food, was a mere fragment of the weight I envisioned. Apparently she was on to something. Sema's tables were truly family style. There was a multitude of sides at any meal. Any patron could find extra veggies, fruits, breads, and pickles to munch away while savoring his meal allowing less fatty calories to bond. Of course, this makes sense, the more healthy sides offered at the table, the less calories consumed, and Sema always had good old fashioned healthy sides of vegetables, fruits, and salads.

Do think about this thought as you set your own table. How many sides do you offer? Is your family more of a meat and potatoes family enjoying only fare that is rich in carbohydrates and fats? What else can you place on your table to get your family eating healthier?

1 cup fresh or frozen blueberries thawed
3/4 cup sugar
2 cups flour
1/2 tsp. baking soda
3/4 tsp. salt
1 egg, beaten
1/4 cup melted butter or margarine
3 tab. plain yogurt in a measuring cup, add milk to fill 3/4

Preheat oven to 400 degrees. Combine blueberries (drained) with 1/2 cup sugar. Sift flour, baking soda, salt, and 1/4 cup more of sugar. Mix egg, milk, and margarine. Make a well in the dry ingredients and add the liquid all at once. Stir until just blended. Add blueberries, and mix lightly. Fill greased muffin pans to 2/3 full. Bake for 20 minutes.
- Adapted from Mrs. Wilke's Boardinghouse Cookbook

Oh snap! End of the year frazzles hitting you yet?  Time for end of the year school parties and spring sport event.  You're probably trying to squeeze in every minute of the day to ensure you finish it all.

Here's a fantastic recipe you can place in the crock pot that will be waiting and ready when you get home.  It's that time of year to bring in a little fiesta to your day!

2 lb. pork roast, fat trimmed, cut into 1-inch cubes
2 cloves garlic, chopped
2 tsp. oregano
1 tsp. cumin
1 tab. rice vinegar
1 tsp. salt
1/2 tsp. pepper
onion, medium, quartered
3 bay leaves
shredded lettuce
slice avocadoes
plum tomatoes
sweet onion
cilantro
8 oz. of cheddar cheese, shredded
Corn or white tortillas 

Place first 9 ingredients in slow cooker.  Cook on low for 6 hours.  

Remove pork from pot.  Take out onion and bay leaves and discard.  Shred pork.

Return to crock pot stirring well.  Keep on warm.

Slice and chop your sides into separate bowls.  If using corn tortillas be sure you lightly fry each on in a fry pay coated with cooking spray.  Place tortillas on plate, arrange bowls, and put carnita meat in a bowl on the center of the table.

Let everyone fix their own.  You've done enough today.  

Folks will savor the subtle peach flavor in this elegant brunch beverage. This homemade treat is a wonderful addition to a Mother's Day brunch.  Just enough love to ensure your mother knows how much you care.

• 3 medium peaches, halved
• 1 tablespoon honey
• 1 can (11.3 ounces) peach nectar, chilled
• 2 bottles (750 milliliters each) champagne or sparkling grape juice, chilled

Line a baking sheet with a large piece of heavy-duty foil (about 18 in. x 12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal.

Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth.
​
Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. 

Sit down to hot-off-the-griddle stuffed French toast and fresh blueberry sauce in as little as 30 minutes. The bread's toasted to a golden brown, and the delectable filling features cream cheese brightened with blueberry preserves. The fast sauce is out of this world!

What a perfect, thrifty combination for Mother's Day!


1 package (8 ounces) cream cheese, softened
1/4 cup syrup, divided
2 tablespoons blueberry preserves
16 slices French bread (1/2 inch thick)
2 large eggs
1 cup 2% milk
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt

SAUCE:
1 cup sugar
1 cup cold water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter

Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over eight slices of bread; top with remaining bread.

Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
​
Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.