Fall Off the Bone Ribs in the Crock Pot...
Thaw ribs & cut into individual ribs.
Place in Crock Pot and fill with water to barely cover all of the ribs.
Cook on low for 6 to 8 hours.
Remove ribs from Crock Pot and pat dry on baking sheet and smother in Sweet Baby Ray's sauce. Bake for 10 minutes at 300 and serve!
*Josie reports these ARE the best ever!
Group of friends who swap meals once a month to take home to the freezer.
Tuesday, September 2, 2014
Elisha's July Swap: Garlic Lime Chicken
This is the grill recipe that Elisha brought to the swap in July.
Elizabeth's Pinterest Fave: Cream Cheese Chicken Chile
In June, Elizabeth made a fav Pinterest recipe... This Cream Cheese Chicken Chile is made in the crockpot & served over rice. I have provided cream cheese that will be added to the crockpot when the bag from the freezer is started. Cook on low for 6-8 hours (stirring occasionally to blend in the cream cheese), shred the chicken, then serve over rice. Enjoy!
Kinda Creamy Pasta Bake
Erin made this in May's swap. Here's the link to the original recipe! It was delicious!
Overnight French Toast II
Cindy made Overnight French Toast II in May, 2014!
Prep Time: 20 Minutes Ready In: 1 Hour 5 Minutes
INGREDIENTS:
2 tablespoons corn syrup
1/2 cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
DIRECTIONS:
1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
2 tablespoons corn syrup
1/2 cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
DIRECTIONS:
1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
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