Thread: Recipies - Some of these look incredibly good

Hillbilly CAST IRON Cooking

Homemade Dry Rub Seasoning

Ingredients:

6 tablespoons brown sugar, tightly packed...
2 tablespoons Kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Directions:

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

This is great on a pork shoulder, or any roast, or cut of meat if you place it in the refrigerator overnight before roasting or grilling.

Hillbilly CAST IRON Cooking

Memphis BBQ Sauce

Ingredients

1 tablespoon garlic powder...
1 tablespoon chili powder
1 tablespoon onion powder
2 cups ketchup
2/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
½ cup brown sugar
½ cup molasses
½ cup yellow mustard
½ tablespoon ground black pepper
½ tablespoon salt

Instructions

Mix all ingredients together in a medium sauce pan and bring to a simmer. Cook over medium low heat for 30 minutes stirring frequently to avoid scorching. Remove from heat and place in the fridge to cool

Foodies TV

Blackberry Cheesecake Bars on Vanilla Pecan Crust

Recipe Submitted By: Hugs & Cookies xoxo

http://foodiesnetwork.tv/blackberry-...a-pecan-crust/

Foodies TV

Taco Pizza

Recipe Submitted By: Confessions of a Domestic Goddess

http://foodiesnetwork.tv/taco-pizza/

Foodies TV

Oven Roasted Corn

Recipe Submitted By: Hugs & Cookies xoxo

http://foodiesnetwork.tv/oven-roasted-corn/

Gorgeously Green

Who said desserts can't be healthy!?! This Vegan Chocolate Mousse is packed with superfoods, easy to make and completely satisfying when you have a craving for chocolate. For a fun twist, let it chill in the freezer for half an hour for a yummy frosty.

Hillbilly CAST IRON Cooking

Blackberry Dumplings

1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided...
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to serving dishes. Serve with cream or whipped cream if desired.

Hillbilly CAST IRON Cooking

Yogurt and Fruit Parfaits

A quick Breakfast, Snack or even Dessert

Ingredients
3 cups vanilla nonfat yogurt...
1 cup fresh or defrosted frozen strawberries in juice
1 pint fresh blackberries, raspberries or blueberries
1 cup good quality granola

Directions
Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy. Makes 4 servings. Enjoy!

Hillbilly CAST IRON Cooking

LOADED BAKED POTATO SHEPHERD'S PIE!!!

Another one of my family's FAVORITE Dishes!!!

Ingredients:
...
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped (2 tablespoons), if desired

Instructions:

Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart)
glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.

Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions. ENJOY

Hillbilly CAST IRON Cooking

Sweet and Smoky Barbecued Ribs with Tequila Sauce

Ingredients

Rub...
2 tablespoons packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon chipotle chile powder

2 racks St. Louis–style spareribs, each 3 to 3-½ pounds

Sauce
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
¾ cup ketchup
3 tablespoons tequila
⅓ cup cider vinegar
⅓ cup packed dark brown sugar
2 tablespoons honey
1 teaspoon prepared chili powder
1 teaspoon granulated garlic
1 teaspoon finely grated lime zest

Instructions
1
In a small bowl mix the rub ingredients.

2
If using wood chips, soak in water for at least 30 minutes (no need to soak wood chunks).

3
Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, and then grab a corner with a paper towel and pull it off. Season the racks all over with the rub. Let the racks stand at room temperature for 30 minutes before grilling.

4
Prepare the grill for indirect cooking over low heat (250˚ to 300˚F).

5
Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onion and cook until slightly softened, 4 to 5 minutes, stirring occasionally. Stir in the ketchup, tequila, vinegar, brown sugar, honey, chili powder, and granulated garlic and bring to a boil. Reduce the heat to medium-low and simmer until thickened, 18 to 20 minutes, stirring occasionally. Remove from the heat and stir in the lime zest.

6
Brush the cooking grates clean. Add one wood chunk to the charcoal or one handful of the wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, place the racks over indirect low heat, bone side down, and close the lid. Cook until the meat has shrunk back from the bones at least ½ inch in several places and the meat tears easily when you lift each rack, 3 to 4 hours. Keep the temperature of the grill between 250° and 300°F. If you’re using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. Leave the lid off the grill for about 5 minutes to help the new briquettes light. Add one wood chunk to the charcoal every 45 minutes, or drain and add one handful of the remaining wood chips to the smoker box every 20 minutes before the old chips burn out. During the last 30 minutes of cooking time, lightly brush the racks with some of the sauce.

7
Remove the racks from the grill and let rest for 10 minutes. Just before serving, lightly brush the racks with sauce again. Cut the racks into individual ribs and serve warm with remaining sauce.