Dangerously Delicious Pasta Bake

I love pasta. I love cheese. I love tomatoes. I love garlic bread. I love lamp. (JK) Well I guess with my mixture of Italian and Japanese background it would be only right to share with you this pasta bake right after we had an Asian dish! It was delicious!! Each bite was full of flavor and definitely made enough to go around!! I found this recipe on Tracey's Culinary Adventure (still absolutely LOVING all her recipes)!  So let's stop the chit chat and get right down to it!!

Ingredients
1 (28 oz) can whole peeled tomatoes
1 lb. Italian sausage (Casing removed) hot or sweet
6 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 tsp salt
3 C water
12 oz Ziti
1/2 c heavy cream
1 oz Parmesan cheese
Dash or two or three of parsley (flavor according to your liking)
4 oz Mozzarella cheese

Pre-heat your oven to 425 degrees.

Add your can of tomatoes to a food processor and pulse about 10-12 times until all the large pieces are broken down and you have "tomato sauce".

Set a LARGE skillet on the stove over medium heat. Add the sausage (casings removed) and cook until no longer pink. All the while take a wooden fork or spatula and break up the sausage as you cook. 

The casings are still on in this picture. The easiest way to remove them (if you never have) is to take a small knife and slide it under the casing the whole length of the sausage. If you try and peel it off it can get messy and squishy (couldn't think of a better word lol). This way once you have a slit the entire length of the sausage you can just peel it back and it comes right off! 

Once the sausage is cooked, go ahead and add in the garlic and red pepper. Cook about 30 seconds to 1 minute, or until it gets fragrant (I promise this won't take very long)! 

Garlic-I can smell it cooking just looking at it

Stir in your tomato blend and salt. Reduce the heat and simmer for about 10 minutes. 

I threw in some green onion at the last minute! Added color and little pop of flavor! 

Once you have simmered this mixture on the stove, add the 3 cups of water and pasta to the skillet (I told you that you would need a BIG skillet)!! Cover and turn up the heat back medium and cook about 15 minutes! You are going to want to stir this frequently or else it will all start to stick together and to the pan!!

After about 15 minutes (I checked the pasta to see if was soft) you're going to want to add the heavy cream, Parmesan cheese, and parsley. Stir this all together and season with salt and pepper. 

Heavy cream to help thicken the sauce

Okay, now if you have a skillet that is oven safe, you're going to want to top the pasta with Mozzarella cheese and place it in the oven for 10 minutes to bake. My skillet is NOT oven safe so I transferred mine to a baking dish, topped it with cheese and baked for 10 minutes! Threw in a couple slices of bread (in the toaster) to make garlic bread slices while the pasta was cooking! After the 10 minutes of cooking, your cheese should be melted and slightly browned on top! WARNING: this is a heavy dish and will make plenty! So, pace yourself!! I wanted to eat it ALL but also didn't want to wake up the next morning and only be able to fit in stretchy pants for the next few days! Moral of the story here: A small helping with go a long way because it's rich with flavor and the sausage adds some "meat" to any helping! (Sorry, no pun was intended there! That was cheesy (again sorry))!! Sheesh!! 

Pre-Bake

Right out of the oven

Ready to eat!

A good indication that it was delicious! 

Wiped the plate down with my last bite of bread (just in case you were thinking, Did she lick the plate clean?)

So, there you have it! A delicious weeknight meal that will last you and yours a couple of days!! Check back soon for a pork tenderloin recipe!! Until then...

~Happy Eating~

Sausage Biscuit Sandwich for Breakfast

One of my favorite sites to look through is GameandGarden.com. Stacy does a wonderful job explaining through photos and videos how to cook fresh meals for your family. If you have a hunter in the family, or you have your own garden where you grow fresh produce, she's your gal!! She has cookbooks and we first discovered her doing a segment on the outdoor channel! We tried her venison breakfast sausage (ours was already made, she explains how to make your own), and homemade biscuits! You can of course use regular pork sausage if you don't have venison ready in your freezer! Venison is a much healthier less greasy alternative to pork sausage! You actually have to add a little oil in the pan because you hardly get any grease off the meat! We love venison in our house, but if you don't have a hunter then of course you can substitute in the meat you do have. We made her biscuits quite a bit smaller than a regular biscuit because D loves to make sandwiches with just about anything! So to make it easier on us to eat, we made them thinner so we could easily eat them as a sausage biscuit sandwich!  You can find her recipe here, on her brand new updated site (it's really beautiful and easy to navigate)! So let's get started!

Ingredients
3 c of flour +some for dusting
1 TB Baking powder
1/2 tsp baking soda
3/4 tsp salt
1 stick (1/2 c) butter
3 TB shortening (cold)
1 c buttermilk

Preheat the oven to 425 degrees.

Mix all your dry ingredients together in a large bowl.

Cut the butter into small, pea sized pieces and add them to the dry mixture. Work it all together until it resembles oatmeal texture. Be careful to not overwork the butter into the dry mix because it can alter the outcome of your biscuits!

After the butter has been integrated into the dry mix, add the buttermilk into the mixture and mix well. Place the dough onto a lightly floured surface and roll out until it is about 1 1/2 inches thick. Cut into rounds (I couldn't find a circle cut, however I did find a nice flower shaped cookie cutter that worked just fine), and place onto a greased cookie sheet!

Make sure the biscuits are touching when you add them to the sheet.

If you are making "thicker" biscuits, make a thumb print in the middle of each

biscuit to ensure they rise properly. 

Place them in the preheated oven for 10 minutes then brush the tops with melted butter, and bake for another 10 minutes (20 minutes total). While the biscuits were cooking DJ made sausage patties on the stove top! Once everything was finished we put them together to make our breakfast sandwiches and thoroughly enjoyed our homemade biscuits and sausage!! Her recipe is easy, and delicious, and puts making "Bisquick" biscuits to shame! 

Incredibly delicious!! You can even freeze them and pop them in the microwave to re-heat for an easy on the go breakfast!! 

I hope ya'll go check out Stacy's site! She has a flavor boosting herb butter that we can't wait to try on some of our dishes!! She'll give you tips on gardening, hunting (along with some videos from her and her husband), cooking, beekeeping (would LOVE some fresh honey with these biscuits), and sustainable living tips!! We will be all over her fish recipes this spring/summer when we get back out to the lakes and ponds with our fishing poles!! She also has a Facebook page you can follow, which you can find here. Go give her page a like and follow her work, I promise you won't be disappointed!!

Until next time...

~Happy Eating~

A New Year Means New Challenges

I'm trying to do a few things this year that I've tried in previous years and have failed within 3 months lol! Thanks to Pinterest, I have started over, and hope that with the blog going strong, I will stay more accountable with the ideas! The first is a photo a day for 365 days! Whoah, that's a lot of photos (even though I take a million photos), it's harder to stay accountable when you have something specific you're trying to capture each and every day! The last time I tried this was a couple of years ago, and lost track in March, and never finished! I had very random photos throughout the whole year, with weeks missing in each month! So every Sunday, I'm going to try and post my "week" in photos! The first "week" was only 5 days, and my challenge was as follows:

1) Today
2) Something New
3) Heart
4) My view from here
5) Movement

A picture of "today" from my calendar

My "something new" was a hand carved wooden box my sister brought back to me from her trip to Africa! We absolutely love it! The detail is amazing! Can you see the hearts??

Day three was a heart. This is heart from one of my favorite necklaces! 

My "view from here" photo, was taken at my sisters house! Morgan had just tossed some of her toys and was having a blast with the whole family (minus DJ because he was working) watching the OU bowl game! :( So sad my Sooners lost....but with a view like this, how can this Aunt be too discouraged?

My movement photo had me stumped until I went to feed the turtles! They always crack us up when it's feeding time! Sheldon was going after one of his turtle pellets, and was frantically swimming to the top of his tank to get to it! (The pieces floating on top of the water are dried shrimp! Our water is not that dirty lol)

I'm excited for this coming week, and most excited to look back over the year once it's all said and done, and see every single day of the year caught on camera! At the end of the month, I'll post the full challenge for January, so if you want to do a challenge for a month or two (or 3 or 12 lol) you can get on board! 

My second challenge is reading! Reading was/has always been one of my favorite things to do! I love it! I'm not sure how many books are going to go into the challenge yet. I think I might start with 50 and go from there! The first book I'm reading is The Alchemist! I'm hoping to have it finished by the end of the month! Some of my books, I've read before and some of the books will be new! Something I would challenge you to do, is to read one of your favorite books from your childhood! Not to your children, or your husband, or your dog, but to find a quiet moment and sit down and re-read one of your childhood favorites! I read The Velveteen Rabbit, and was amazed at how quickly I could remember every detail of it like I was five years old again! Our imaginations are so different as adults from when we were little! Suddenly, I could smell, feel, taste, hear things that I had "imagined" as a little girl, that probably wouldn't' have happened if I had just read it for the first time as an adult! I'll keep you updated on The Alchemist (I'm not that far into it yet, so I have no pro's or con's yet)! 

Stay tuned tomorrow for a great new recipe!! 

~Happy Week~

Watching TV results in cooking!

Over the New Year holiday weekend, we've been traveling, hunting (DJ got another doe--Woo Hoo), seeing old friends and trying to take it easy! When I get the chance to grab the remote (hunting shows are on most of the time), I turn on Food Network, and I've been having a mini Pioneer Woman marathon! It's fun to watch as she cooks meals for her family and all the cowboys, especially when I run across an episode where she cooks things I have pinned to my Pinterest boards! DJ was sitting here watching an episode with me, where she cooks her spicy soda pulled pork and immediately decided we had to make it for ourselves! Of course, we had make a much smaller portion, but luckily Wal-mart had a "picnic" sized pork butt roast (I know the name of the cut is just pure awesome)! With that being said, let's get started on her spicy Dr. Pepper shredded pork!

Ingredients
1 large whole onion (we used a small/medium onion)
1 whole Pork shoulder (Pork Butt) (we used the picnic size (much smaller))
Salt and Pepper
1 can (11 oz) Chipotle peppers in adobo sauce (we used a little less than a 7 oz can)
2 cans of Dr. Pepper (we didn't have any Dr. Pepper so we used Cherry Pepsi)
2 TBS brown sugar

To start this out you're going to cut your onion into quarters (cut in half, then cut the halves in half).

Now you're going to peel apart the layers of the onion and place them in the bottom of the crock pot. (We used a crock pot instead of the oven because over the holidays, I went off and left my oven pots with lids at my parents house). Now, you're going to salt and pepper the pork and then place on top of the onions! Next you're going to add the chipotle peppers, 2 cans of soda and brown sugar! The peppers will make your pork very spicy! Use more or less, depending on how spicy you want it! We like spicy, and used a little more than half of our 7 oz can and it was perfect!! Once everything is in the pot, you can either place it in the oven at 300 degrees for 6 hours, or you can set your slow cooker to low and set a timer for 6 hours (we probably cooked it on high the last 2 hours, and kept ours cooking for almost 8 hours). Be sure to remember to flip the roast every so often, during the 6 hours so it will cook evenly. Once ours had cooked for 6 hours, I went ahead and took it out, shredded it and then placed it back in for another hour and half or so. You will be able to tell, when you try and pick it up and all just starts falling apart!

Here it is all ready for the lid and let the waiting begin!

Looks yummy!

We topped off our plates with Idahoan Southwest mashed potatoes!

They have a little bit of a kick to them, 

and we even put a little bit on our sandwiches! FANTASTIC

This recipe was easy and delicious, and the exact right amount of spicy and sweet! We made pulled pork sandwiches last night, and plan on having pulled pork with shredded cheese tacos this afternoon! It was a great way to finish off a wonderful day! I hope my next recipe of her's to try is one of her breakfast ideas! Check back soon to see what is cooking in our kitchen next! 

Until then...

~Happy Eating~

Mongolian Venison (Or Beef)...You decide

So, I've been going a little blog reading crazy! My Pinterest boards have been feelings the effects of it as well! There are just SO many recipes that I want to try, I have no idea how I'll get them all done. I stumbled upon this little blog, Tracey's Culinary Adventures, and fell head over heels for her recipes! I quickly pinned as many recipes as possible, before her Mongolian Beef recipe popped off the page! She uses skirt steak, I used hind steaks (venison), you can take your pick! The smell alone, got DJ out of bed and ready for work without any snooze button!! (Just so you know, I didn't fix this for breakfast! When schedules are crazy you eat an early "dinner" a lot.) But, before we get started on this crazy awesome dinner, I want to introduce to you to my new niece and nephew!

Meet Malachi! Such a sweet little man and full of so much spirit!

Meet Morgan! She is such a cutie pie!

Okay, I won't gush...even though I REALLY want to! I just wanted ya'll to see how much more fun and exciting our lives just got!! 

Now, let's get started on this recipe! Here are the ingredients you will need:

Ingredients

1 lb. skirt steak-thin sliced against the grain (I used venison hind steaks)

1/4 c cornstarch

1/2 c water

1/2 c soy sauce (low sodium)

1/4 c packed brown sugar

1/2 tsp. red pepper flakes

3 tsp canola oil--divided

1/2 tsp. grated ginger

1 TB garlic 

Scallions or green onion to top off (I didn't have either, used a white onion...tasted great)

To start off, you're going to want to take a paper towel and pat the steaks dry and then place them in a resealable bag. Add the cornstarch and give a good shake, shake, shake to move it all around! Once the pieces are coated, pour out onto a strainer and get rid of any excess cornstarch! In a small bowl, whisk together the water, soy sauce, brown sugar and red pepper flakes. Set aside for later!

Before they got thin sliced and coated in cornstarch

Now take 1 1/2 teaspoon fulls of the oil and heat it in a pan over med/high heat. Add the ginger and garlic and saute for 15-30 seconds. Add the sauce to the pan and heat through another 2 minutes. Transfer this back to the bowl.

My new cutting board I got from my sister! Love it :)

Turn your heat on high and measure out the remaining 1 1/2 teaspoons of oil. Add the beef (or venison) and cook until browned on all sides. Add the sauce back to the pan and turn down the heat. Allow to simmer until your sauce has it's desired consistency.

Getting ready to be cooked! 

Ready to add the sauce back now

Simmering away...Smelling DELICIOUS

All finished! I snapped this photo and then devoured it! It's truly that good!

We served this over white rice, and it was really delicious! Great, quick meal for that left-over meat in your freezer! Thank you all for the visits to my page!! Can't wait to give you an update on the cutie pies!! Until then...

~Happy Eating~

Strawberries filled with Oh My Goodness!!

I think always and forever strawberries will be one of my favorite foods! They are just enough sweet, juicy, crunchy, and delicious! There are many ways to fix strawberries. My all time favorite go to is to clean them, and put a dollop of sour cream on a plate and a dollop of brown sugar and use both as a dip! My mouth is watering just thinking about it! I saw this recipe the other day and decided to make a plate and let me tell you folks we devoured these bad boys in about two minutes! Sadly, we didn't even put them in the fridge to chill because we both wanted to "try one" and then just couldn't stop ourselves! So for a fun and easy afternoon snack (or you can make a whole bunch of them for a cookout party or family get together) here is what you're going to do...

First off clean the strawberries in a strainer and pat dry. Next slice the top of each strawberry so that it has a nice flat surface and place them on a hard surface. Now you're going to take your knife and cut an "x" in the top (which is literally the bottom) of the strawberry. Don't cut all the way through just enough so you can open it up to make a "pit" to fill up!

These are cut you just can't see it very well

 Just trying to show you how you open them up once they are cut

In a small bowl you are going to mix 11 ounces of softened cream cheese, 1/2 of a cup of confectioners sugar (powdered sugar), and 1/4 of a teaspoon of almond extract. You are going to beat this mixture until it becomes nice and fluffy! After you have it mixed, spoon it into a small Ziploc bag and cut the corner of the bag off to make a piping tool! (This part is much easier if you have two people working on it). Have one person open up the strawberry like in the photo above. The other person is going to "pipe" the cream cheese mixture into the middle of each strawberry and once you have the amount you want close the strawberry and it will ooze out the sides and the top. 

Once you have all the strawberries filled you are going to take a block of your favorite chocolate (we used semi-sweet although dark chocolate would be divine) and grate the chocolate over the strawberries to give them a nice chocolatey dusting!

Once you have all the strawberries filled and sprinkled you will want to stick them in the fridge to chill BEFORE you try one and eat them all up and then take them out about an hour later or when you're ready to serve them up! Your mouth, friends and family will thank you for these delicious delights! (You can add your own flavor of extract like orange or whatever tickles your fancy).

I got this recipe off of TasteofHome.com and my Pinterest page! Here is the run-down of these delicious summery snacks...
~Happy Eating~

3 dozen large fresh strawberries
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup confectioners' sugar 
1/4 teaspoon almond extract 
Grated chocolate

Cut the stems and tops off each strawberry and to make a flat bottomed strawberry and place on plate. Cut a "x" in the tops of each strawberry, being careful not to cut all the way through. 

In a small bowl combine the cream cheese, powdered sugar, and almond extract until fluffy. Pipe the cream cheese mixture into each strawberry then grate the chocolate over the tops for a light dusting!

Chill and enjoy!

Photo courtesy of walldesk.net

Venison Stroganoff as requested by Dee Jay

Randomly one evening Dee Jay decided he wanted Stroganoff. I started thinking about it, and looked up some good recipes for this dish that is often forgotten. It's not always the "prettiest" dish, and I must have put it in the back of my mind because I couldn't remember the last time I had it. I finally settled on Paula Deen's Beef Stroganoff Recipe, but instead of beef we used some of our venison stew meat we had frozen from last hunting season. Venison is actually better for you than beef, and you can click here to read more about it on Livestrong.com, which I look at almost daily for fun facts for just about everything I need to know!! So here's how it went down venison style in our kitchen...
Remember you can substitute beef into our version if you don't have venison in your freezer :)

You start out with one to one and half pounds of venison stew meat, a couple of dashes of salt, pepper, and garlic powder.

(You will find her recipe for "House Seasoning" in the link...I just didn't want to make that much of it, so I improvised).  Sprinkle the meat with the seasoning and then dust the meat with flour.

So tender...I know this picture looks real appetizing ya'll...Sorry

 

Then in a large skillet you are going to add two tablespoons of olive oil and three tablespoons of butter. Once that is warmed and ready to go, go ahead and brown the meat on all sides. Once the meat in browned take it out of the pan and reserve the liquids (as in leave everything in the pan but the meat). To the liquid in the skillet you are going to add one medium size onion chopped (we just halved a large onion), and an 8 oz package of mushrooms sliced up!  

 

Saute this around until the onion gets tender (it smelled so fantastic in our kitchen right at about this point)! After the onion is looking tender go ahead and sprinkle a teaspoon of flour in the skillet.

Makes your mouth go mmmm...mmmm....mmmmmm!

Then add the steak back in to the pan with the onions and mushrooms. Now you're going to pour in one (10 3/4 oz) can of beef broth, and one (10 3/4 oz) can of cream of mushroom soup, right in to the skillet and turn the heat down low! You're going to simmer this on low for about 30 minutes and let it soak up all the gravy goodness and do the loosen your pants dance while you get the pasta ready and eat it all up!! Now we used bow-tie pasta but egg noodles work great too, it really came down to the fact of what I saw first in the cabinet! So I cooked the pasta and by the time I had the pasta cooked and drained the meat was ready and we were good to go! (NOTE: Right before you serve it up, add one cup of sour cream to the skillet and stir around and let it warm up). All you do now is place the pasta on a plate or in a bowl and cover with the meat and juices from the gravy in the pan and get ready for a delicious dinner!!

Yummy and hearty! Can't go wrong with that combo

 

So, here is the run-down and the link to Paula Deen's Beef Stroganoff 

~Happy Eating~

 

1 1/2 pounds venison (or beef)
House Seasoning (that's the salt, pepper and onion powder)
All-purpose flour
2 tablespoons olive oil 3 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

 

Sprinkle house seasoning over the meat then dust with flour. 

Heat up olive oil and butter in a large skillet and brown the meat. Remove meat from skillet (save drippings). 

Add onion and mushrooms to skillet and saute until the onion is tender (just a couple to three minutes). 

Sprinkle in 2 teaspoons of flour and add meat back in to the skillet. Cover with beef broth and cream of mushroom soup and cover and simmer on low for 30 minutes.

Add sour cream just before serving over a bed of cooked noodles!!

Just a fun side note...I've had a few people send me recipes this week on things they wanted me to share/try out/eat/pig out on etc etc....So, in a week I'm going to be cooking up your recipes!! The ones you have e-mailed me and random recipes I find on my friends Pinterest pages! Stay tuned to see if your recipes are coming up and send me recipes at ShellyHendrix@gmail.com because you know I'm game to try most anything once and love to discover what ya'll are cooking in your kitchens!!!

If you don't know what Someecards are you need to look them up or follow this link here

to go to their Pinterest page where I found this little gem floating around :)

 

 Photo found at someecards.com

 

 

 

 

 

Pork Sirloin and Broccoli Stir Fry

I found a recipe that will save you some money when it comes to ordering Chinese take-out! I pinned this recipe to my Pinterest page, we tweaked it to fit the meat we had in our freezer (Bone-in pork sirloin chops) and went to work creating this wonderful and delicious stir-fry dinner. You can find the original recipe on Rainy Day Gal's blog. She has many great ideas and recipes on her blog and I can't wait to try some more of these delicious creations! Here is how our Asian dinner happened...

We started with the pork chops and sliced them into thin strips.

Be sure and trim some of the fat off before putting these in the skillet

In a large bowl you are going to whisk together a half teaspoon of baking soda, one teaspoon of sugar, one tablespoon of cornstarch, one tablespoon of soy sauce (low sodium if you have it), and one tablespoon of water. Then take your pork strips (or steak strips if you prefer) and place them in the bowl with the marinade and mix it all together to make sure the pieces are coated. Place them in your fridge to marinade for at least an hour. 

While this is marinating you can make the sauce! In a bowl add a half of a cup of soy sauce, two tablespoons of brown sugar (I used heaping tablespoons) four cloves of garlic, two tablespoons of flour, and one tablespoon of sherry (which is optional but tastes great). Whisk this all together and set aside. 

When you pull the marinated strips out, you will heat up two tablespoon of vegetable oil in a large skillet. Add two heads of broccoli (just the tree top parts) and saute in the hot oil for three minutes. Once your broccoli has turned a nice dark shade of green, place them on a plate and off the heat. In the same skillet you just sauteed the broccoli in you are going to toss in the meat with half of the sauce. Once the meat is cooked through, you can add the broccoli and the rest of the sauce and stir it all together. Remember to leave your post at the stove because the liquid you add will caramelize and burn quickly. 

We added a few sprinkles of sesame seeds to the skillet and sauteed them in with everything before we served it!

Once you have everything mixed together you will spoon it over a bed of rice and you will find yourself much happier than when you order take-out! 

  Feel free to add in your own vegetables or flavors! It almost looks like it's calling for the color of carrots! 

Again....Super easy and very tasty! Here is the direct link to her version with the run-down...

1-1 1/2 lbs. flank steak (or Pork)

1/2 ts baking soda

1 ts sugar

1 tbs cornstarch

1 tbs soy sauce

1 tbs water

Marinade the meat in the above mixture for at least one hour

1/2 c of soy sauce

2 tablespoons of brown sugar

4 cloves of garlic minced

2 tbs flour

1 tbs sherry (optional)

(whisk together to make sauce)

Heat 3 tablespoons in a skillet on high and stir in 2 heads of broccoli for 3 minutes.

Take broccoli out of skillet and place on plate then add the marinaded meat and half of the sauce to the skillet and cook through. 

Add broccoli and the rest of the sauce (sesame seeds if you like) and stir around until all the mixture is heated through. Serve on a bed of rice!

~Happy Eating~

Slow Cooked BBQ Ribs...MmmmHmmm

Alright, you all are going to get sick of me and my crock-pot haha...but I LOVE IT!! It's so easy and makes your home smell so good all day while it's cooking. So here I go with another one! One of our "meat deals" I was telling you about earlier was boneless ribs so I found a slow cooker recipe and went to work. We added a little of our own spices for extra flavor and left it in overnight on low and by the morning they were so tender we could barely pull one out with a fork because they just wanted to fall apart!! I found the recipe on SparkRecipes.com and it is delicious!

You start out with 4 tablespoons of brown sugar. I did "heaping" tablespoons because I like the sweet flavor! You add one cup of ketchup, one cup of BBQ sauce (we used Sweet Baby Ray's Sweet 'n Spicy), two tablespoons of Worcestershire sauce (again I used about 4 because we love our Worcestershire sauce), one teaspoon of salt, and one teaspoon of pepper. Mix all this together in a bowl and throw the ribs in the crock-pot then cover them the sauce.
SIDE NOTE: Our addition to the sauce was one teaspoon of garlic powder, one teaspoon of celery seed, and one teaspoon of marjoram. YUMMY!!
The recipe says to leave these in for 8 hours on low or 4 hours on high. I threw this together before bed, and left it on low until lunch the next day. We pulled it apart (and trimmed off the fat because ribs will have quite a bit of fat) and put it on a sandwich! It was so delicious and the left-overs taste just as good as when it came straight out of the crock-pot!

Right out of the crock-pot ready to be trimmed and pulled apart for a fantastic sandwich!

So, here is the direct link to the recipe and the ingredients one more time :)

4 Tbsp Brown Sugar
1 cup Ketchup 

1 cup BBQ sauce
2 Tbsp Worcestershire Sauce
1 tsp salt
1 tsp pepper
12 oz of ribs (3 oz Per person)

(WE ADDED a teaspoon of garlic powder, celery seed and marjoram) 

Since this was so short and to the point, I'm going to share what I did on my Saturday afternoon! You can find it on my Pinterest page and it was so easy to make! If you are a baseball fan like me (GO CARDS) and have an extra baseball lying around your house you can follow the link to make a cute baseball bracelet or anklet (I made both). My note to self as I made them this afternoon was that after you take the stitches out of the water and stretch them out, you can put them under something heavy and pull them as straight as you can and it will lay flat instead of having the "curling" shape of the baseball!! Hope ya'll have a good weekend!! 

~Happy Eating~