Bar-be-Que Ribs

(This photo is courtesy of About.com

All other photos were taken by me)

There is a small window of time in the Spring and early Summer when the weather is perfect for making BBQ Ribs.

It is cool enough to have your oven on...

and nice enough to be out on the patio, at the grill.

I like to keep summer cooking as easy as possible.

Use a good quality Rib Rub and sprinkle over your rack of pork ribs.

Cut up a medium size onion into eighths.

The bottom of my oven broiler pan was the perfect size.

Onions in first...

Next the rack of ribs with rib rub...

Pour chicken broth in around the edges to add about 1/4" of liquid in the pan. Seal tightly with foil.

This will keep your ribs nice and most.

Place on center rack of oven.

325 degrees for about 3 hours.

They will be nice and tender, so carefully lift them out of this pan 

to a baking sheet to take out to your patio.

Slather with your favorite BBQ sauce.

Ol' West BBQ Sauce is made in Mellette, SD...

right down the road from us!

Grill long enough just to brown the surface,

as they are already fully cooked, moist and tender.

Happy Weekend!

Weekend Hashbrowns

My Hubby has mastered the art of making Hashbrowns.

We often have them for brunch on the weekend.

HASH BROWNS

6 potatoes

Olive oil

Salt and Pepper

optional:

Onion

Garlic

He prefers to use potatoes that are peeled...

He makes 2 or 3 per person (depending upon the size of the potatoes)

Part of his secret may be in this vintage electric frypan.

It was a wedding gift 31 years ago.

Coat the bottom of your pan with olive oil.

Layer the potatoes in the pan.

The other part of his secret is this little vent.

Cover the pan and keep the vent open to allow the steam to escape.

The prevents the hash browns from getting soggy.

When the undersides are browned,

divide into manageable sections to turn over.

Place the cover back on the pan and this time close the little vent.

Season with salt and pepper.

Happy Weekend!

Fruit Pizza

This is a cool and refreshing dessert...

perfect for summer.

The Cookie Crust

1/4 cup brown sugar

1 cup flour

1/4 cup rolled oats

1/4 cup chopped walnuts

1/2 cup butter, softened

Mix the dry ingredients together. Cut in butter with a pastry blender.

Press cookie crust into a round pizza pan. Bake at 375 degrees for 8 to 10 minutes.

Cool completely.

The Cream Cheese Layer

8 oz cream cheese, room temperature

1/2 cup powdered sugar

2 tbsp. pineapple juice (reserved from canned pineapple)

Beat together and spread on cooled crust.

Fruit Topping

Arrange any assortment of fruit on top.

I recommend:

Fresh Strawberries

Kiwi

Banana

Pineapple Tidbits

Mandarin Oranges

Blueberries

Maraschino Cherries

Use your imagination and creativity when arranging your fruit.

(On the fourth of July, I use strawberries, banana, and blueberries 

for a red, white and blue pizza.)

Enjoy!

Layered Taco Dip

Layered Taco Dip

8 oz cream cheese, softened

1 cup sour cream

2 tbsp. taco seasoning

shredded cheddar

salsa

1 can refried beans or bean dip

lettuce

more shredded cheese

tomato

black olives

green onions

Mix the softened cream cheese, sour cream, taco seasoning, some shredded cheddar and salsa in your mixing bowl

Use your largest serving platter and spread refried beans for the bottom layer.

Spread the cream cheese mixture next.

Since everyone in my family is not a fan of beans,

I have beans on one half and the cream cheese on the other half of the platter...

or you can layer the cream cheese on top of the beans, if you wish.

I use lettuce and shredded cheese for the next two layers.

Add sliced black olives, diced tomato, and sliced green onions for the garnish.

Serve with tortilla chips.

Enjoy!

Easy No-Bake Cheesecake

This is an Easy...Easy...No Bake Cheesecake...

Graham Cracker Crust

• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• 6 tablespoons butter, melted

Mix graham cracker crumbs, sugar, and melted butter or margarine, until well blended .

 Press mixture into an 8 or 9 inch pie plate.

Chill for about an hour.

Cheesecake Filling

1/2 c. sugar

8 oz. cream cheese

8 oz. Whipped Topping

1 tsp. vanilla

Beat cream cheese with sugar and vanilla. Fold in whipped topping.

Pour into graham cracker crust and spread until smooth.

Chill at least 2 hours.

Serve with fruit topping.

We served our cheesecake with cherry and blueberry toppings... 

on the side.

This is light and refreshing for a quick summer dessert.

Chicken Noodle Soup

While Spring has Sprung...

we are still having some cool, rainy days...

Soup Days.

Homemade Chicken Stock

Wash and clean 4 to 5 chicken pieces.

We usually use the breast, wing, back, thigh and drumstick.

Place chicken pieces in your soup pot with 6 to 8 cups of water.

Put lid on pan and bring to a boil. Turn heat down so it can simmer.

While the water is heating, add:

1 carrot, cleaned and cut into slices

1 stalk celery and leaves, cleaned and chopped

1/2 onion, chopped

2 sprigs parsley

5 peppercorns

1/2 tsp salt

1 bayleaf

Simmer until chicken pieces are cooked...tender.

Refrigerate broth overnight.

On day two, remove the layer of fat that has solidified on the top.

Return broth to a low boil...

Discard the 5 peppercorns and bay leaf.

Cut chicken into bite size pieces and add to the broth.

Add  noodles, rice or dumplings...

Add a scoop of frozen peas, if you wish...

Cook 6 to 8 minutes,

or until the noodles are al dente.

(Check package directions for rice or dumplings.)

Comfort Food.

Creamy Potato Soup

Creamy Potato Soup

6 - 8 potatoes, peeled, and cubed

2 carrots, peeled and sliced, like pennies

1 stalk celery, washed and diced

Select 6 to 8 potatoes, depending on the size.

Peel and cut into bite size cubes.

Wash and dice celery, including the leaves.

Scrape and slice carrots.

Place the potatoes, carrots and celery in a large soup pot with enough water to cover. Boil until fork tender. Drain cooked vegetables in a colander.

Prepare Roux

1/4 cup margarine

1/4 to 1/2 onion, chopped

1/4 cup flour

1 tsp. salt

1/2 tsp. white pepper

5 cups milk

Melt the margarine in the large soup pot. Add the onion and saute until translucent.  Mix salt and pepper with flour. Add to seasoned flour to the melted margarine.

Add milk a little at a time...stirring constantly, until the mixture thickens and bubbles.

(This will cook a little faster if you warm the milk in the microwave first.)

Add cooked vegetables to thickened milk mixture.

Add cooked and crumbled bacon.

(Diced ham may be used in place of the bacon)

This is perfect for supper on a chilly, rainy, spring evening.

We are happy to announce that the Old Farmhouse Kitchen is once again open...

We look forward to sharing our favorite recipes from our Old Farmhouse Gathering Etsy team.