Tuesday, October 02, 2012

GOOEY CARAMEL APPLE

 


Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
                                                                                        
1/4 cup Fisher® Chef's Naturals® chopped pecans
                                                                                           
1 teaspoon ground cinnamon
                                                                                           
1 cup whipping cream
                                                                                           
1/2 cup packed light brown sugar
                                                                                           
2 cans (17.5 oz each) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
                                                                                         
1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)
  • 1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.
  • 2. In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
  • 3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.
 



Expert Tips


*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
 

 

Sunday, June 10, 2012

Slow Cooker Sweet and Tangy Ribs

Ribs


1 tablespoon vegetable oil

4 lb beef short ribs

1 large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups)

Sauce

1 bottle (12 oz) chili sauce

3/4 cup apricot preserves

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 teaspoons ground mustard

2 cloves garlic, finely chopped

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.

2 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.

3 In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.

4 Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.



Expert TipsMake the sauce a day ahead. Store covered in the refrigerator, and heat before adding to the ribs.






Sunday, May 27, 2012

COZYNBLUE'S SLOW RIBS

Ingredients


4 pounds pork baby back ribs

salt and pepper to taste2 cups ketchup

1 cup chili sauce

1/2 cup packed brown sugar4 tablespoons vinegar

2 teaspoons dried oregano

2 teaspoons Worcestershire sauce

1 dash hot sauce

Directions

1.Preheat oven to 400 degrees F (200 degrees C).

2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

4.Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Sunday, May 20, 2012

COZYNBLUE'S TENDER MARINADED CHICKEN BREASTESSESS

"A marinade guaranteed to make your chicken breasts tender and juicy, this one has a little bit of everything... in just the right proportions."

Ingredients


1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar2 tablespoons lemon pepper1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves

Directions

1.In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

2.Preheat the grill for high heat.

3.Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.