A zesty Super Spice rub for ribs combines cinnamon, paprika and red pepper. This two-step cooking method for baby back ribs produces sweet-spicy ribs that are fall-of-the-bone tender.
From: Mccormick.com
INGREDIENTS
1/4 cup firmly packed brown sugar

1 tablespoon McCormick Garlic Powder

1 tablespoon Paprika

1 teaspoon Cinnamon, Ground

1 teaspoon Red Pepper, Crushed or 1/2 to 1 teaspoon McCormick® Red Pepper, Ground

1 teaspoon Salt

3 pounds pork baby back ribs

1/4 cup maple syrup

DIRECTIONS
1. Preheat oven to 375°F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.



2. Bake 1 hour or until meat starts to pull away from bones.



3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.


TipsAll Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

BREAK OUT THE CROCKPOT!

Break Out the Crock Pot!


Your slow cooker has always made meals easier. After all, it cooks while you're at work, running errands, or busy doing something else. Now, it can even help you save on grocery bills. These 12 recipes each cost less than $2 per serving -- and some are under $1 per serving. Save it for quick meals throughout the week, or store it in the freezer (most dishes freeze well for up to 3 months). From soups to dinners and even dessert, we make it easy to afford great-tasting food.

GOTTEN FROM PREVENTION.COM

PAN SEARED OCEAN WHITE FISH

1 Tbsp vegetable oil
4 ocean white fish filets (4–6 oz)
Salt-free seasoning blend
1 cup lobster or shrimp broth (optional)
½ cup sherry wine (optional)
½ cup Francesco Rinaldi Traditional No Salt Added Pasta Sauce
1/8 tsp cayenne pepper
1 Tbsp fresh dill weed
Chopped zest of 1 lemon
Serves 4
Prep Time: 10 minutes
Cook time: 10 minutes
In large skillet, add oil and heat over a medium heat. Season filets with salt-free seasoning, place in pan and sear well on top and bottom. Pour in the broth and sherry wine; bring to a boil. Add Francesco Rinaldi Traditional No Salt Added Pasta Sauce and mix well. Add cayenne pepper and dill weed (reserve a sprig for garnish); bring back to a boil. Serve, sprinkled with lemon zest and remaining sprig of dill weed.

Strawberry Shortcake

From: Bisquick

3 cups Original Bisquick® mix
1 cup granulated sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons vanilla
2 eggs

Topping
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 cups sliced fresh strawberries (about 2 lb)
Save $$$ on your favorite brands 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3 In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
4 Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

Jambalaya

Ingredients:

1 pound fully cooked smoked sausage links, sliced

1/2 pound fully cooked smoked ham, diced

1/4 cup butter or margarine

4 medium onions, chopped

1 small green pepper, chopped

3 to 4 garlic cloves, minced

1 can (16 ounces) tomatoes with liquid, cut up

1 bay leaf

1/2 teaspoon cayenne pepper

3 cups chicken broth

2 cups uncooked long-grain rice

2 pounds uncooked shrimp, cleaned and peeled

1 cup diced cooked chicken

Salt and pepper to taste

Directions:

In a large pan, saute sausage and ham in butter until lightly browned; add onions, green pepper and garlic. Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth. Cover and bring to a slow boil; stir in rice. Cover and cook over low heat until rice is nearly tender, about 15-20 minutes. Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not overcook shrimp. Salt and pepper to taste. Remove bay leaf: Yield: 10-12 servings..

Ingredients
1 (6 pound) bone-in country ham
30 whole cloves
3 cups apple cider, or as needed
1 cup brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons ground ginger
2 tablespoons ground cloves
1 tablespoon vanilla extract (optional)
1 orange's peel
Directions
1.Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
2.Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

GINGER COOLER

Serves 1

1 apple, cored, peeled, and sliced
1/2 cup filtered water
1/2 cup ice
1 lemon, peeled, halved, and seeded
1 2-inch long peice of peeled, fresh ginger, crushed

Combine all the ingredients in a blender and drink immediately..