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Ingredients

2 C barbecue sauce
2 tsp brown sugar
3 freshly mince garlic cloves
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper (optional)
4 to 5 pounds of baby’s back ribs

Preparation

In a zip-top bag, pour the barbecue sauce
Add brown sugar, garlic, Worcestershire sauce and cayenne pepper if you choose
Close the bag with a zip and use your hands to knead the bag and mix the sauce ingredients together well.
Opening bag & stick ribs inside
Close the bag and shake the bag to completely cover the ribs
Spray the inner part of the crock pot
Open the bag and put the ribs in the crock pot
Pour half of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
Cook over high heat for 4 to 5 hours to drop bone meat, on low heat for 9 hours to drop bone.
If you prefer super lean meat, but stay on the bone, cook over low heat for 7 hours until the boneless meat falls off.
Have some sauce available on the table, then everyone can choose whether they want more or not.

Ingredients

1/2 cup (118 ml) milk

3/4 cup (150g/5.3oz) of sugar

1 teaspoon instant coffee

1 tablespoon vinegar

1/2 cup (118 ml) oil

2 cups flour (240g / 16oz)

1/3 cup (35g/1.2oz) cocoa

1 teaspoon baking powder

Half a teaspoon of baking soda

vanilla

1 cup (237 ml) water

second floor:

1/2 cup (100g/3.5oz) of sugar

1/2 cup (62g/2.2oz) flour

3 tablespoons of cocoa

1 cup (237 ml) water

1 1/2 cups (372 ml) of milk

1 tablespoon (14.2 g / 0.5 oz) butter

1 teaspoon vanilla

Preparation

This soft chocolate cake without eggs is a must-try. Finish the cake with a delicious chocolate ganache and enjoy every bite.

In a large mixing bowl, add 1/2 cup of milk, 3/4 cup of sugar, 1 teaspoon of instant coffee, and 1 teaspoon of vinegar. Whisk the ingredients until well combined, then add half a cup of oil and whisk until combined.

Sift in 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/3 cup of cocoa powder. After sifting the dry ingredients, add 1 cup of water and start mixing until you get a smooth mixture, add 1 teaspoon of vanilla extract and mix until smooth and without lumps.

Grease a round baking tray with oil, cover it with parchment paper, pour the cake mixture and bake in a preheated oven at 170°C for 30 minutes or until a toothpick inserted in the middle comes out clean. Once baked, let it cool inside the baking tray. In a medium saucepan, add 1/2 cup of sugar, 3 tablespoons of cocoa powder, 1/2 cup of flour, 1 cup of water and 1 1/2 cups of milk and mix well until smooth.

We put it on a medium heat and stir constantly until it boils and thickens. Add 1 tablespoon of the butter and the vanilla extract and mix well for about 2 minutes. Remove from heat and pour over the cooled cake (still on the baking tray). Spread it evenly, then cover the top with plastic wrap to keep it from drying out while it cools.

Put it in the refrigerator for at least 30 minutes. Once it cools down, take it out of the fridge and decorate it with grated chocolate. Remove from skillet and serve. Slice and enjoy.

This vintage recipe comes straight from my great-grandma’s recipe box. It is a fun twist on marshmallow fruit salad, but even more fun because it is frozen!

It is perfect for holidays or as a refreshing summer side dish. Frozen fruit salad could even be a light dessert.

This recipe is still a staple at my family holidays.  My Aunt Jenny usually makes it now and it is present at every Easter, Thanksgiving and Christmas.

Ingredients

•             8 ounces cream cheese, softened
•             2 cups whipped topping, plus more for serving
•             1 pint Strawberries, diced
•             2 large bananas, chopped and diced
•             20 ounces crushed pineapple, drained

Instructions Ho To Make Frozen Fruit Salad

FIRST STEP:

In a mixing bowl combine the cream cheese and the strawberries

Fold in the crushed pineapple and the chopped or diced bananas and the whipped topping into the cream cheese mixture

SECOND STEP:

Spread evenly in a 9×13 baking pan

THIRD STEP:

Place into the freezer  until the dessert hardens

When ready to serve, allow to sit on the counter for 10 minutes. Dip a knife into hot water and slice the frozen dessert

Enjoy!

Sponge Fingers Cake, also known as Ladyfinger Cake or Tiramisu Cake, is a delightful dessert that combines the light, airy texture of sponge fingers with rich cream and a hint of coffee or fruit flavor. This cake is perfect for special occasions or when you want to impress your guests with an elegant and delicious treat.

Sponge Fingers Cake is a light, elegant dessert that impresses with its delicate texture and rich flavor. Whether you choose to make a coffee-flavored or fruit-flavored version, this cake is sure to be a hit at any gathering. With simple ingredients and easy preparation, you can create a stunning dessert that looks as good as it tastes. Enjoy the delightful combination of sponge fingers and creamy filling in this classic, timeless cake! Here’s how to make this classic dessert:

Ingredients

To prepare Sponge Fingers Cake, you will need:

For the Cake:

• 2 packages (about 7 ounces each) sponge fingers (ladyfingers)
• 1 cup strong brewed coffee or espresso, cooled (for a coffee-flavored version) or 1 cup fruit juice (for a fruit-flavored version)
• 1/4 cup liqueur (such as Marsala, Amaretto, or fruit liqueur), optional

For the Cream Filling:

• 2 cups heavy cream, chilled
• 1 cup mascarpone cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

For Garnish:

• Unsweetened cocoa powder (for a coffee-flavored version)
• Fresh berries or fruit slices (for a fruit-flavored version)
• Chocolate shavings or curls (optional)

If you’re in the mood for a quick and easy dessert that satisfies your sweet tooth without the need to turn on the oven, then Unbaked Chocolate Oat Bars are the perfect treat for you. These bars are rich, chocolatey, and have a delightful chewy texture that makes them absolutely irresistible. Whether you’re making them for a quick snack, a dessert to share, or just a little indulgence for yourself, these no-bake bars are a go-to recipe that you’ll want to keep in your dessert repertoire.

Why You’ll Love This Recipe

1. No-Bake Simplicity: As the name suggests, there’s no need to bake these bars, making them an ideal choice for hot days when you want a sweet treat without heating up your kitchen.
2. Quick and Easy: With just a handful of ingredients and minimal preparation, these bars can be ready to enjoy in no time.
3. Versatile Ingredients: You can easily customize this recipe to suit your taste. Add nuts, dried fruits, or even a layer of peanut butter to make these bars even more delicious.
4. Perfect for Sharing: These bars are easy to cut into individual portions, making them great for parties, potlucks, or just sharing with friends and family.

Ingredients You’ll Need

• 1/2 cup unsalted butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick oats
• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter (optional, but recommended for extra flavor)
• A pinch of salt (to enhance the flavor)

Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup chopped pecans
1 (14 oz) can sweetened condensed milk
Directions:
Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form a crust.
Layer the chocolate chips, butterscotch chips, coconut, and pecans over the crust.
Pour the sweetened condensed milk evenly over the top, covering all the layers.
Bake for 25-30 minutes or until the edges are golden brown and the middle is set.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift out the bars and cut them into squares.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Ingredients:
4 slices of whole wheat bread
1 cup shredded leftover turkey
1/2 cup cranberry sauce
1/2 cup stuffing
1/2 cup mashed potatoes
1/4 cup gravy (non-alcoholic)
1/4 cup mayonnaise
2 cups mixed greens
Salt and pepper to taste
Directions:
Preheat a skillet over medium heat.
Spread mayonnaise on one side of each slice of bread.
On two slices, layer the turkey, cranberry sauce, stuffing, mashed potatoes, and mixed greens.
Drizzle gravy over the fillings, then season with salt and pepper.
Top with the remaining slices of bread, mayonnaise side down.
Cook the sandwiches in the skillet until the bread is golden brown and the fillings are warmed through, about 3-4 minutes per side.
Slice the sandwiches in half and serve warm.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 450 | Servings: 2

INGREDIENTS :
For the Dough:
3 ¼ cups all-purpose flour
½ cup yellow cornmeal
1½ teaspoons salt
2 teaspoons sugar
2 ¼ teaspoons instant yeast
1 ¼ cups water, room temperature
3 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, softened
1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
2 tablespoons unsalted butter
¼ cup grated onion
¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper
For the Toppings:
1 pound mozzarella cheese, shredded (about 4 cups)
(Pepperoni)
¼ cup grated Parmesan cheese
DIRECTIONS :
Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.
Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally.
Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)
Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the b