Regis and Kelly- Rossome Ribs

I saw this on TV...and it sounded mouth-watering!!!

Ingredients
2 racks of Baby Rack Ribs

BBQ Sauce Ingredients:
3 Cups Brown Sugar
3 Cups Ketchup
¾ Cup Red Wine Vinegar
¼ Cup Water
2 Tbsp. Worcestershire
2 Tbsp. Garlic Powder
3 Tbsp. Dry Mustard
4 tsp. Paprika
5 tsp. Salt
5 tsp. Fresh Ground Pepper

Dry Rub Ingredients:
5 Tbsp. light Brown Sugar
1 ½ Tbsp. Kosher Salt
½ Tbsp. Chili Powder
¼ tsp. Black Ground Pepper
¼ tsp. Cayenne Pepper
1 tsp. Garlic Powder
½ tsp. Onion Powder
1 tsp. Red Pepper Flakes

Directions:
BBQ Sauce Directions:

Use a blender and combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with: mustard, Garlic Powder, Paprika, Salt and Pepper. Blend smooth.

Rossome Ribs Directions:
1. In a bowl combine all dry ingredients and mix well.
2. Place the ribs in a plastic bag.
3. Pour the dry rub into the bag, close and shake well.
4. Massage the dry rub into the meat, making sure all the surfaces are covered.
5. Refrigerate for 24 hours.
6. Preheat the grill, turn off half the burners (you will be cooking using indirect heat) and then adjust the heat to 350 degrees.
7. Wrap the ribs in foil and cook for one hour.
8. Open the foil and slop on the BBQ sauce and rewrap the ribs.
9. Cook for another 40 minutes.
10. During the last 10 minutes of cooking, brush both sides of the ribs with the sauce.
11. Cook ribs directly over fire now to caramelize the sauce. Make sure the rib meat reaches an internal temperature of 170 degrees before removing from the grill.
12. Transfer ribs to platter.
13. Sprinkle ribs with a little spice mixture and brush with more sauce.
14. Let ribs rest for 5 minutes, serve and enjoy!

Pasta Dough (4 egg)

Ingredients:
3 c. flour
4 eggs
1 tsp salt
1/2 tsp olive oil
1 Tb. water

Instructions:
Mix all ingredients and then add 1 Tb. of water until dough is the right consistency.  For family, multiply the recipe by 3.  Dough needs to sit overnight.  Then, while using a pasta machine which is heavily floured, make pasta!

Buffalo Chicken Dip

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
2 chicken breasts boiled and shredded
1/2 c. Frank's Redhot Sauce
1/2 c. blue cheese salad dressing
1/2 c. crumbled blue cheese or mozzarella

Instructions:
Stir cream cheese in deep backing dish until smooth.  Stir in remaining ingredients.  Bake at 350 degrees until hot and bubbling.  Stir.  Serve with vegetables, chips, or crackers.

Grandma Dot's Mac & Cheese

Jon and I always bring this to pot luck dinners and there is never any left to take home...that's just how wonderful it is!

Ingredients:
8 oz. package of elbow macaroni (cooked and drained)
4 1/2 to 5 cups of shredded sharp cheddar cheese
3 cups milk
2 large eggs (beaten)
1 1/4 tsp. salt (or to taste)
1/4 tsp. pepper
1/2 stick of margerine
paprika

Instructions:
Cut up margerine into small pieces and spread in bottom of large 9 x 11 casserole dish.  Combine milk, eggs, salt and pepper in a seperate bowl.  Place cooked hot macaroni in casserole dish.  Sprinkle cheese and stir to mix (reserve some cheese to spread on top...about 1 cup).  Pour milk-egg mixture on top and stir.  Cover with foil and bake at 350 degrees for 45 minutes.  Uncover. Sprinkle with remaining cheese and paprika.  Cover and let stand for 10 minutes before serving.

Zero Point Cole Slaw

This is terribly yummy and addictive!  I could eat this at every meal...seriously!
Ingredients:
4 cups cabbage, shredded

½ medium English cucumber, thinly sliced
½ medium red onion, thinly sliced
1 large garlic clove, thinly sliced
1 medium green pepper, thinly sliced
1 medium carrot, thinly sliced
½ tsp table salt
½ tsp black pepper
2 ½ Tbsp sugar
2 ½ Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp water
1 Tbsp fresh dill, chopped (optional)

Instructions:
In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside.


In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour.

Yields about 1/2 cup per serving.

Sausage Stuffing

Ingredients:
2 lb. sausage roll
2 lg. stalks celery
2 lg. onions, chopped
1 lg. pkg. stuffing
1 cup hot water
2 lg. eggs

Directions:
In fry pan, cook sausage, celery, and chopped onions.
Put stuffing mix in a large bowl with hot water.
Add sautéed sausage/onions/celery, including the grease from the sausage, and the eggs.
Mix thoroughly and stuff turkey.

Corn Pudding

In honor of my aunt Cindy...her favorite!

Ingredients:
1 can (15-1/2 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup (1/2 stick) butter or margarine, melted
3 eggs

Directions:
PREHEAT oven to 375°F. Mix all ingredients until well blended.
SPOON into 13x9-inch baking dish sprayed with cooking spray.
BAKE 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.