Crockpot Cranberry Ribs

I bought too much food for Thanksgiving, and we ended up having about a third of the company we usually do, since there was a big snowstorm that week.  I've been happy to find a couple of recipes that have helped me use up the extra ingredients!  This used the cranberry sauce and applesauce.  I'm glad that they won't be sitting in the pantry for a year, and then end up unusable!  These ribs really did fall off the bone (and back into the crockpot).  They were really delicious!

Crockpot Cranberry Ribs

from Misoginger

4 lbs pork ribs (take the membrane off the back)

1 can whole berry cranberry sauce

1/2 cup applesauce

1/2 cup orange juice

1/2 cup chicken broth

1 clove garlic, minced

1 tbsp salt

1 tsp pepper

Spray the crockpot with cooking spray.  Cut the ribs into individual ribs and place them in the crockpot.  Add the rest of the ingredients and stir to coat the ribs.  Turn crockpot to high and cook at least 6 hours.  Remove ribs and set aside on a platter.  Skim the fat from the sauce.  Remove the sauce from the crockpot.  Pour half the sauce over the ribs and reserve the rest for dunking the ribs.

Red Velvet Cheese Ball

I call this the Murder Ball.  Because it's red and stains everything, and it will probably kill you.  I obviously don't make this for just the two of us sitting around the house, but it's fun to trot out for parties.  I like to serve it with Nilla Wafers, and graham crackers are good, too.

Red Velvet Cheese Ball 
from Taste and Tell Blog

8 oz cream cheese, at room temperature
1/2 cup butter, at room temperature
1 1/2 cup red velvet cake mix
2 tbsp brown sugar
1/2 cup powdered sugar
1/2 cup mini chocolate chips

Beat cream cheese and butter until smooth.  Add cake mix and sugars and beat again until smooth and combined.  Mix in a handful of chocolate chips.  Place on a sheet of plastic wrap and use your hands to shape it into a ball.  Refrigerate for at least 2 hours, wrapped in the plastic.  Put chocolate chips on a plate.  Remove the cheese ball from the wrap and roll it in the chips, coating evenly.  Serve with graham crackers or Nilla Wafers.

Cornbread Casserole

Someone brought this to my Thanksgiving last year and it was a big hit.  I've made it a couple of times since, and it does not disappoint.  Super easy and feeds a crowd!

Cornbread Casserole
from Recipe Lion

1 can whole corn
1 can creamed corn
1 cup sour cream
1/2 cup melted margarine
1 package (8.5 oz) Jiffy corn bread mixture
2 eggs

Preheat oven to 300F.  Drain corn and combine all ingredients.  Pour into casserole dish.  Bake 1 hour and 40 minutes.

Crock Pot Mac and Cheese

I've made mac and cheese a bunch of different ways, but this is probably my favorite.  It's really easy, quick and can feed a crowd.  I served it as a side for Thanksgiving and we were pretty disappointed that we didn't have much of it leftover the next day.  It's easy to double the recipe, which I'll have to keep in mind next time!

Crock Pot Mac and Cheese
adapted from Paula Deen

2 cups elbow macaroni
4 tbsp butter
2 1/2 cups shredded cheddar
1/2 cup sour cream
1 can cheddar cheese soup
1 cup whole milk
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp black pepper

Boil macaroni for 6 minutes.  Drain.  In a medium sauce pan, (I use the same one) mix butter and cheese and stir until cheese melts.  In a slow cooker, combine cheese mix, sour cream, soup, salt, milk, mustard and pepper.  Add macaroni.  Mix together.  Set slow cooker to low for 2 1/2 hours.

Salmon Teriyaki with Asparagus

I can't believe I've never posted this before!  It came from the same Men's Health article that had the recipes for Thai Red Curry with Beef and General Tso's Chicken.  This salmon is delicious!  I always ask the guy at the seafood counter to take the skin off the salmon so I don't have to mess with it.

Salmon Teriyaki with Asparagus
from Men's Health

2 tbsp soy sauce
2 tbsp mirin
1 tbsp honey
1 tbsp sriracha
1 tsp cornstarch
1 tsp sesame oil
1 tbsp ginger
2 garlic cloves, minced
1 tbsp vegetable oil
1 lb salmon, skinned and cut in 1" cubes
Asparagus (or broccoli) and cooked brown rice for serving

In a small bowl, whisk together first 8 ingrdients.  Set aside.  Heat a wok to medium-high heat.  Add oil and swirl to coat the pan.  Add the salmon and cook, stirring occasionally, until they are just becoming opaque, about 2 minutes.  Transfer to a plate and keep warm.  Add asparagus to the wok and stirfry until crisp-tender, about 2 minutes.  Return salmon to the pan and stir in soy sauce mixture.  Heat, stirring, for 1 minutes.  If sauce seems too thick, add a little water.  Serve over brown rice and garnish with sesame seeds.

Turkey Sliders with Sriracha and Pepperoni

I love playing around with ground turkey and mixing it up from our usual turkey burgers.  These were really tasty.

Turkey Sliders with Sriracha and Pepperoni
adapted from Call me PMC

1 lb lean ground turkey
1 tbsp fresh chives, chopped
1 tsp sriracha
1/4 tsp creole seasoning
1/4 tsp season salt
1/4 tsp ground black pepper
1 tbsp vegetable oil
6 slices cheddar cheese
18 small pepperoni slices
6 slider buns
lettuce and tomato

Combine turkey, sriracha, creole seasoning, season salt and pepper.  Form into 6 small patties.  Heat a skillet on medium-high and add oil.  When oil ripples, add burgers.  Cook 5 minutes on the first side, then flip and cook an additional 4 minutes.  Do not press on them!  Remove from heat and build your sandwich.

Herb, Garlic & Mustard-Crusted Fillet of Beef

I am SO excited that we just got our quarter cow from the butcher!  Last year we split it with another couple and we ran out during the summer.  This year we kept the whole thing for ourselves and the deep freeze is completely filled.  I can't wait to make more delicious beef recipes!  I cheated and used London Broil and dried herbs, but it was still delicious!

Herb, Garlic and Mustard-Crusted Fillet of Beef
from Cooking Light

1 2 lb beef tenderloin, trimmed
cooking spray
3/4 tsp salt
1/4 tsp ground black pepper
3 tbsp Dijon mustard
1/4 cup fresh chopped basil
1/4 cup fresh chopped parsley
1 tbsp fresh chopped thyme
1 tbsp fresh chopped oregano
3 garlic cloves, minced

Preheat oven to 400F.  Place beef on a broiler pan coated with cooking spray.  Sprinkle with salt and pepper.  Spread mustard evenly over beef.  Combine remaining ingredients and pat evenly over beef.  Bake for 40 minutes, or until 145F inside.  Let stand 10 minutes under foil before slicing.