PEACH BOURBON BBQ RIBS

PEACH BOURBON BBQ RIBS

This dish is sort of an Asian-fusion that I came up with.  East meets The South!  These ribs are cooked in a slow cooker and finished off on the grill.  The ribs are sticky and sweet, the fresh peach salsa has a little kick, and the sesame jasmine rice pulls it all together.

For the ribs you will need:

• 4 lbs. pork loin ribs
• 1 12-oz jar peach preserves
• 1 cup Saucy Susan
• 1/2 cup finely chopped onion
• 1 Tbsp. Crushed Peppercorn and Garlic Rub*
• 1 Tbsp. bourbon
• 1 Tbsp. yellow mustard
• 1 Tbsp. cider vinegar
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper   

Cut ribs into single-rib portions.  Place ribs in your 4-quart slow cooker.  In a medium bowl, combine peach preserves, onion, peppercorn and garlic rub, bourbon, mustard, vinegar, salt and cayenne pepper; pour over ribs and stir to coat.


Cover and cook on high setting for 4 hours.  Remove ribs from cooking liquid and place on a sheet pan.  Cover with aluminum foil to keep warm.  Pour cooking liquid in a medium sauce pan.  Skim off as much fat as you can.  Bring to a simmer.  Simmer for about 20 minutes, or until slightly thickened.


While sauce is reducing.  Heat up the grill.  When sauce is ready, pour over ribs.  Grill for about 2-3 minutes on each side.


Fresh Peach Salsa:

• 3 large, ripe peaches, cut into 1/2" cubes
• 1 medium cucumber, cut into 1/2" cubes
• 1 red or yellow bell pepper, diced
• 1 small red onion, diced
• Freshly squeezed lime juice from 1 whole lime
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 Tbsp. honey
• Cilantro for garnish

Combine all the above ingredients in a medium bowl.  Stir to combine and refrigerate until ready to serve.

2 Ingredient Strawberry Fudge

2 Ingredient Strawberry Fudge

Rating: 5

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Ingredients

• 1 16oz Strawberry Frosting
• 1 12 oz bag White Chocolate
• Heart shape decorations if you want to make fancy (optional)

Instructions

1. Line 9x9 pan with parchment paper
2. In a small bowl, microwave candy melts on medium at 30 second intervals. Stir and repeat until smooth! Add in frosting and stir until combined.
3. Pour mixture into prepared pan and spread smooth (you can add sprinkles on top if desired). Refrigerate until completely set. In this size pan, the fudge pieces are about 5/8" thick. If you want thicker, make a double batch.
4. Store in the fridge up to 10 days.

PEANUTBUTTER CHOCOLATE CHEESE CAKE

RIES, TRUST ME! THIS IS A TRUE PEANUT BUTTER LOVER’S TREAT! LET’S GET STARTED!

GRAHAM CRACKER CRUST:

1 STICK BUTTER

1/2C. SUGAR

1 1/2C. GRAHAM CRACKER CRUMBS

MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL. ONCE COOL, LINE THE CRUST WITH SNACK SIZE PEANUT BUTTER CUPS TO COVER THE BOTTOM.

PEANUT BUTTER CHEESECAKE:

8 OUNCES CREAM CHEESE

1 EGG

1/2C. SUGAR

1/4C. PEANUT BUTTER

ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY. 

PEANUT BUTTER GANACHE: 

In microwave, combine:

1/2c. heavy cream

8 Tablespoons butter until hot.

Stir in:

6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

- See more at: http://hugsandcookiesxoxo.com/2012/11/peanut-butter-cheesecake-over-peanut.html#sthash.SR

STRAWBERRY FRENCH TOAST CASSORALE

This French toast casserole relies on just a few simple ingredients, so the better-quality ingredients you can use, the better this recipe will taste. I like use a good-quality challah or Italian bread for this recipe and organic eggs. The best time to make this French toast dish is in the spring when strawberries are in season, because the homemade strawberry sauce is truly amazing.

If you want to make this recipe a little lighter, feel free to use 2% milk or low-fat milk.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12 Servings

Ingredients:

For the Casserole:

1 loaf of day-old challah or Italian bread

1-1/2 cups ricotta cheese

3 oz. cream cheese

1/4 cup powdered sugar, divided

1 cup sliced strawberries

10 large eggs

3 cups whole milk or half and half

1 tsp. vanilla

pinch of salt

Strawberry Sauce:

4 cups sliced strawberries

2/3 cup sugar

2/3 cup water

Preparation:

Cut bread into cubes. Place half of the bread cubes in the bottom of a 9 x 13 baking dish.

With an electric mixer, beat ricotta cheese, cream cheese and 2 Tbsp. of the powdered sugar until smooth. Spread over bread cubes. Top with sliced strawberries. Top with remaining bread cubes.

In a blender, beat eggs, milk, vanilla, salt and remaining powdered sugar until smooth. Pour over casserole, making sure all of the bread cubes are coated.

Cover and refrigerate casserole overnight.

When ready to bake, bring the casserole to room temperature. Preheat oven to 350 degrees F. Bake 40-50 minutes.

While the casserole is baking, make the strawberry sauce: Place the strawberries, sugar and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low. Let the strawberry sauce simmer until it starts to thicken - it will take about 8-12 minutes. Transfer three-quarters of the strawberry sauce to a blender and puree until smooth (or use an immersion blender (compare prices) to puree three-quarters of the sauce). Return the pureed strawberry sauce to saucepan. Let it simmer until thick. Cut the French toast casserole into pieces and drizzle with the strawberry sauce.

SNICKERS CHEESECAKE BARS ON OREO CRUST

Snickers Cheesecake Bars

Ingredients:

Crust:

20 Oreo cookies, crushed in food processor

5 Tablespoons butter, melted

 

Filling:

16 ounces cream cheese, room temperature

1 egg

1/4 cup sugar

2 teaspoons vanilla extract

13 fun size snickers, chopped (about 1.5 cups total)

1/3 cup chocolate chips, optional

(optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together. Press into the pan. Bake for 9-10 minutes. Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Cool for 30 minutes and then chill in fridge at least 3 hours. Cut into squares and drizzle with melted chocolate chips, if desired.

Enjoy