More Recipes!!!!!!

I found these recipes in Better Homes and Gardens magazine~

I found out I also have no life :( Sad huh?

Enjoy the recipes 

Fresh Raspberry Bars

 Prep: 20 mins~

Bake: 45 to 50 mins~

Oven: 350 F 

Cool: 1 hr.

Chill: 2hrs 

~1 cup of unsalted butter(2 sticks) cut into 1-inch chunks~

~1/4 cup packed light brown sugar~

~1/2 tsp.kosher salt~

~2 cups unbleached all-purpose flour Softened butter(for brushing sides of foil)~

~3/4 cup seedless raspberry jam or preserves~

~1 pint(2 cups) fresh raspberries~

~1/2 an 8-oz pkg.cream cheese,softened~

~4 oz goat cheese (chevre) or 4 oz cream cheese~

~1/2 cup granulated sugar~

~1 tbsp. unbleached all-purpose flour ~

~1 large egg~

~1 large egg yolk~

~2 tbsp. finely shredded lemon peel(zest)

~2 tbsp. freshly squeezed lemon juice~

~1/2 tsp.pure vanilla powered sugar~

~1. Preheat the oven to 350 F. Line a 13x9x2-inch baking pan with a 24-inch-long sheet of aluminum foil,leaving extra foil extending over ends(use these later to lift bars from pan
);set aside. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly,about 30 seconds.~

~2.Add brown sugar n salt. beat on low speed until incorporated,30 secs to 1 min. with the mixer off add 2 cups of flour.beat on low speed until flour is incorporated. increase speed to medium,mix until ingredients form and even cohesive dough.

~3. break dough into small chunks and distribute in prepared pan;w/ your fingers press doug into an even layer. Bake 20 mins or until dough has begun to puff and is just set. Cool on wire rack 5 mins.

~4. Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread Jam evenly over crust.

~5. Sprinkle evenly w/ raspberries~

~6. W/ lemon zester,remove peel from lemon,making sure to avoid bitter white pith.

~7. In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix granulated sugar and 1 tablespoon flour until blended. With mixer running,add egg,egg yolk,lemon zest,lemon juice,and vanilla beat until smooth.

~8.( is this going to end yet? ugggh..i'd buy the stuff already made!) Pour custard batter evenly over berries.Tilt pan back and forth to distribute evenly. Bake at 350f for 25-30 mins or until barely set. Transfer to a wire rack until completely cool,about an hour ;cover and transfer to fridge. Chill for 2 hrs. Top will crack slightly as it cools...

~9...*sigh* Use foil to lift the bars from the pan. With a knife or metal spatula,support the sides of the bars while you gently peel the foil downward and away from sides of the bars.

~10. Cut into long bars,peel foil from bottom,and transfer to cutting board using either the side of a knife or spatula. 

~11. *YAY!* Sprinkle very lightly with powered sugar!!!!!!

Make 24 bars~! well hell it should..look how long it took to make!

Each Serving:

209 cal

12 g fat 48 mg chol

88 mg sodium

23 g carb 

1 g fiber 

3 g pro 

Wanna see how Scott Peacock makes this recipe?

go to. www.BHG.com/americanclassics.

Wanna watch his on TV? Go to BetterTV.com for local times and channels





~ Hearty Boys Cilantro-Garlic Ribs~
 * is your mouth watering? I don't know about the cilantro though hmm*
Prep: 20 mins~
Marinate: up to 24 hrs...
Grill: 12 mins~
Bake: 3 hrs~
Oven: 250 F


~ 2 tbsp.minced garlic~
~ 1 large bunch cilantro*washed*leaves coarsely chopped(1 cup)~
~1 tbsp. sugar~
~1 cup reduced-sodium soy sauce~
~1/2 cup Asian sweet chili sauce~
~1/4 cup of vegetable oil~
~3 lb pork back ribs,cut into 2 racks.Vegetable oil~

~1. In a blender or food processor combine garlic,cilantro and sugar;blend or process until ingredients form a paste. Add soy sauce,sweet chili sauce,and vegetable oil.Pulse until well combined.Pour mixture over the ribs in a large glass,plastic or stainless steel container,turning ribs to coat well. Cover and refridge overnight.
~2.Preheat oven to 250 f. Preheat grill.Remove ribs from sauce,shaking off any excess. Reserve remaining sauce.Place ribs on grill(no duh),meaty side down for 8 mins. Flip and grill another 4 mins. Transfer ribs to 9x13x2-inch baking dish and pour reserved sauce over ribs.Cover w/ foil and bake for 3 hours. Makes 2 to 4 servings!


~I don't know the calorie information for this recipe sorry!!!~


QUICK AND SIMPLE RECIPES!!!!!

1. ~MEMPHIS STYLE BBQ HOT DOGS~
PREP:10 MINS
COOK TIME:12 MINS 
SERVES:4 


YOU NEED:
4 SLICES OF OSCAR MAYER BACON
4 OSCAR MAYER SELECTED ANGUS BUN-LENGTH BEEF FRANKS
4 HOT DOG BUNS
1/4 CUP OF BULL'S-EYE MEMPHIS STYLE BBQ SAUCE(ON SALE NOW AT FOODLAND FOR 98 CENTS WEEK ENDS MAY 10TH!!!)
2 GREEN ONIONS,SLICED
1/4 CUP KRAFT FINELY SHREDDED CHEDDAR CHEESE

1. HEAT THE GRILL TO MEDIUM HEAT
2.WRAP BACON TIGHTLY AROUND FRANKS
3.GRILL 10 TO 12 MINS OR UNTIL BACON IS CRISP AND FRANKS ARE
HEATED THROUGH,TURN FREQUENTLY AND ADDING BUNS TO THE 
GRILL FOR THE LAST MIN TO TOAST UNTIL GOLDEN BROWN.
4.DRAIN FRANKS ON PAPER TOWELS.PLACE IN BUNS;TOP W/
BBQ SAUCE,ONIONS AND CHEESE

~2.RIBEYE WITH FRESH TOMATO SALAD~
PREP TIME:20 MINS 
GRILL TIME: 7-15 MINS 
SERVES:4 
YOU NEED:
1 CUP OF GRAPE TOMATOES,QUARTERED
1 CUP DICED CUCUMBER 
1/2 CUP CRUMBLED FETA CHEESE
1/2 CUP OF KALAMATA OLIVES,QUARTERED.
1/4 CUP CHOPPED FRESH BASIL 
2 TBSP. OLIVE OIL
1 POUND OF  STOCKMAN & DAKOTA ANGUS RIBEYE STEAKS. 

~1. IN A MED.BOWL COMBINE TOMATOES,CUCUMBER,CHEESE,OLIVES,

BASIL AND OIL;SALT AND PEPPER TO TASTE.

~2. PREPARE GRILL TO MED HEAT.SEASON STEAKS W/ PEPPER

2 TASTE. PLACE STEAKS ON GRILL TURNING ONCE

7-15 MINS UNTIL DONE. REMOVE FROM GRILL;SEASON W/ SALT TO TASTE 

~3. TOP STEAKS W/TOMATO SALAD.



THAT IS ALL FOR TONIGHT! I'AM SO SLEEPY*YAWNS* I HOPE YOU ENJOYED THESE RECIPES! DOES ANYONE EVEN READ MY BLOG? I DOUBT IT.. HAHA
GOODNIGHT ALL!
AMBER