Easy Oven Barbecued Ribs

Lemon Glaze CakeOops, a picture of this delicious Lemon Jello Cake (click for recipe) … Not ribs! The ribs are in the oven but this is today’s dessert. Yes, we have a celebration planned for Austin which includes food of course. Oven barbecued ribs and blender potatoes. And a huge green salad! Stay tuned. More Later Today!

Oven Barbecued Ribs

This recipe is good for pork or beef ribs. Tender ribs with a tangy slightly spicy sauce are so succulent. No fuss oven barbecued ribs!

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The Same Recipe for Both! Really?

Linguini (linguine) Carbonara and Fried Rice

Linguini Carbonara

Fried Rice

Maybe a tiny bit misleading. But with the exception of rice and pasta and one other ingredient these two recipes are the same. Once cooked and soy sauce added to one and Parmesan to the other the tastes are distinctively different.

Linguini Carbonara has always been on the brunch menu, more like eggs and bacon, but is quite versatile and easily makes a great family dinner. You’ll be pleasantly surprised at how easy these two recipes are with minimal ingredients. Great for the inexperienced cook.

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Easy Apple Dessert

Apple Dessert

A thirty year old recipe that will convert pretty easily to Vegan if inclined. Tasty firm Granny Smith apples and walnuts create a lovely dessert for those surprise visitors, planned dinner guests or family of course. Make it fancy by adding a lemon curd drizzle, pumpkin butter, powdered sugar sprinkle, or whipped topping. Typically baked in an oblong baking dish or 9 inch square. Baking does take some time, about 45 minutes, and you will need a skewer or toothpick to check this one for doneness just to be sure. It’s packed with goodness!

Apple Dessert







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Two Great Lemon Cake Recipes

Lemonade Cake

I had this idea about converting an old recipe, Lemon Glaze Cake, into something more homemade. And I’d add lemonade. Lemonade Cake … How clever and original! Until you do a Google search! Well, my recipe is original anyway.

Until I post my recipe for Lemonade Cake … you might enjoy reviewing an ancient poke cake recipe. Thank you Connie Swearingen for the Lemon Glaze Cake recipe … Your favorite cake over 50 years ago. I bet many are still making this version and loving it.

Lemon Glaze Cake1 Yellow cake mix (no extras added like pudding)
1 Small box lemon jello
3/4 Cup vegetable oil
3/4 Cup water
3 Eggs

Beat all ingredients together for about 4 minutes. Bake according to cake package directions using an oblong baking dish.
When done remove from oven. Let cool briefly. Use a cooking fork and poke holes down to the bottom of the dish all across the top of the cake about every inch or so. Then pour the following across the warm cake: 2 cups powdered sugar and 1/2 cup lemon juice mixed thoroughly.


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Two Cheese Asiago Pasta Salad

Asiago Pasta saladEcstatic! A surprise package of cheeses, fresh and seasoned (aged), arrived from the producers of Asiago Pdo (Protected Designation of Origin) … from the Asiago Region in Italy. Cheese has been produced not for hundreds of years in this region but thousands. I’d say, practice makes perfect!

Not sure if I’ve ever tasted fresh Asiago before today … soft, melt in your mouth texture but not sticky, mild smelling and tasting, not bitter nor salty-definitely maintaining a bit of sweetness all the way through. It’s amazing! As far as shelf life after opening, this one is fairly short … maybe two weeks but don’t hold me to that. It won’t last that long around here anyway. The seasoned Asiago Pdo has three levels of maturity, 3-6 months, over 10 months and over 15 months. My little wedge was from the first level. And just an aside, domestic Asiago that I purchase locally (made in Wisconsin) is in the 5 month range. Obviously the flavor (nutty) and smell (bread-like) increase and change with the seasoned process. And rather than accepting my opinion that there is a definite taste difference, Pdo vs Domestic Asiago, do your own taste test.

Try it in a great pasta salad like this one!

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Recipes with Asiago Cheeses – Soon

Both with Fresh and Seasoned (Aged) Asiago

Recipes with Asiago Cheeses

I received these cheeses in the mail today and plan to try them out in a couple of recipes. I love cheeses of all kinds … limburger-maybe not, sorry grandpa, but then I haven’t smelled that cheese in years. It might be more palatable to me now.

The history of this Asiago Cheese is interesting and know it has been around for hundreds of years. But all Asiago’s are not the same. So here I am, to do a little testing of my own.

Asiago Pasta SaladComing Soon!