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Recipes
Cinnamon-Topped Oatmeal Muffins
By JJCR
Sift together flour, sugar, baking powder and salt
- Topping:
- 1 cup sifted flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup (quick, uncooked) Quaker oats
- 2 tbsp. sugar
- 2 tsp. flour
- 1 tsp. cinnamon
- 1 tsp. melted butter
Barbecued Spareribs
By JJCR
1. Place ribs in slow cooker
- 4 lbs. country-style spareribs, cut into serving-size pieces
- 10 3/4 oz. can tomato soup
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 1 tbsp. soy sauce
- 1 tsp. celery seed
- 1 tsp. salt
- 1 tsp chili powder
- dash cayenne pepper
Peanut Butter Brownie Cupcakes
By JJCR
1. Preheat the oven to 350
- One 18 1/2 oz. package Duncan Hines Chewy Fudge Brownie mix
- One 12 oz package peanut butter chips or 24 miniature peanut butter cups
Lemon Sheet Cake
By JJCR
In a large mixing bowl, beat the cake mix and eggs until well blended
- 1 pkg. (18 1/4 oz.) lemon cake mix
- 4 eggs
- 1 can (15-3/4 oz ) lemon pie filling
- 1 pkg. (3 oz.) cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners sugar
- 1 1/2 tsp. vanilla extract
ARUGULA SALAD DRESSING
By JJCR
BAREFOOT CONTESSA
- 1/4 CUP CHAMPAGNE VINEGAR
- 1 TEA. DIJON MUSTARD
- 1 TEA. MINCED GARLIC
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
- 1/2 CUP GOOD OLIVE OIL
- 1/2 CUP THINLY SLICED SCALLIONS, WHITE AND GREEN PARTS (3 SCALLIONS)
- 2 TAB. DRIED CURRANTS
- 6 CUPS BABY ARUGULA, LIGHTLY PACKED ( 6-8 OZ.)
Tender and Tangy Ribs
By JJCR
1. Combine all ingredients except spareribs and oil in slow cooker
- 3/4-1 cup vinegar
- 1/2 cup ketchup
- 2 tbsp. sugar
- 2 tbsp. worcestershire sauce
- 1 garlic clove, minced
- 1 tsp. dry mustard
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 lbs. pork spareribs
- 1 tbsp. oil
Herb-Butter Sauce
By JJCR
Melt butter in sall saucepan over medium heat; stir in remaining ingredients
- 1/2 cup butter
- 1 1/2 tsp. dried basil leaves
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dried tarragon leaves
- 1/2 tsp. snipped chives
- 1/2 tsp dried thyme, crushed
- Generous pinch white pepper
Strawberry Bread
By JJCR
Beat oil and eggs until fluffy
- 1 1/4 cups vegetable oil
- 4 eggs
- 20 oz. fresh strawberries or unsweetened frozen strawberries, thawed, undrained
- 3 cupss flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 tsp ground cinnamon
- 2 cups sugar
- 1 1/2 cups chopped pecans
Harvest Salad with Rasberry Dressing
By JJCR
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup chopped walnuts
- 1 bunch spinach, rinsed and torn into bite-size pieces
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese
- 2 tomatoes, chopped
- 1 avocado - peeled, pitted and diced
- 1/2 red onion, thinly sliced
- 2 tablespoons red raspberry jam (with seeds)
- 2 tablespoons red wine vinegar
- 1/3 cup walnut oil
- freshly ground black pepper to taste
- salt to taste
Foolproof Swiss Steak
By JJCR
Preheat oven to 350. Shake four in Reynolds oven bag; place in 13x9 inch baking pan
- 1 Reynolds Oven Bag, large size (14 x 20 )
- 2 tbsp. flour
- 2 cans (14 1/2 oz.) Italian stewed tomatoes
- 2 tsp. sugar
- 1 tsp. prepared mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 to 1 1/2 lbs. boneless beef round steak, 1/2 inch thick