My Uncle Mark's bbq ribs

do you want the easiest recipe in the world? Something so easy and great you're guests will think you are a real chef??

CHECK.


THIS.


OUT!!!

Infact, I can even tell you off the top of my head, just from making it ONCE.

Uncle Mark's BBQ Ribs

(YUMM... maybe I should make this tonight. Oh wait... it takes 5 hours...)




--> Preheat oven to 275 degrees, lay ribs on a baking sheet after you salt and pepper both sides.  Cover with foil and bake for four hours. Uncover, pour bbq sauce ALL OVER THEM, and bake uncovered for 1 hour longer. Serve with extra bbq sauce!


(And for sides, I used fresh broccoli, and boxed macaroni and cheese :) )

charity water

Have you heard about charity water? I just found out about it through one of our friends, who is wanting people to donate money to this, instead of getting him presents.


love. this. idea.



The water that kids and families all over the world are drinking is muddy and contaminated. Completely unacceptable.

If you want to donate, go to Eugene's charity water. Check it out.

Chicken Pot Pie Soup, perfect for a night like this!

So, I am not actually making this tonight, but I had to talk about it. I made this recipe for a few friends, found it out of a magazine, and it. was. a. hit.
(delicious, easy, and nutritious... the top 3 things you look for in a recipe!)
OH, and I used the pastries for the pot pie, and I definitely recommend it.

Chicken Potpie Soup Recipe

By Woman's Day Kitchen from Woman's Day | November 1, 2010

This comforting classic never loses its luster, especially when it’s spun into a soup, with chicken thighs, green beans, leek, carrots, celery and parsnip in a thyme-infused chicken broth, served with puff pastry rectangles.

• Active Time: 15 minutes
• Total Time: 45 minutes

Recipe Ingredients

• 1 Tbsp butter
• 1 leek, white and light green part only, halved lengthwise and sliced
• 2 medium carrots, sliced
• 1 medium parsnip, diced
• 1 stalk celery, sliced
• 1⁄4 cup flour
• 6 cups reduced-sodium chicken broth
• 1 1⁄2 lb boneless, skinless chicken thighs
• 2 tsp fresh thyme leaves
• 1⁄2 tsp kosher salt, or to taste
• 1⁄4 tsp freshly ground black pepper
• 1 sheet frozen puff pastry (from a 17.3-oz box of 2), thawed as package directs
• 4 oz fresh green beans, trimmed and cut into 1-in. pieces

Recipe Preparation

1. Heat oven to 400ºF.

2. Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.

3. Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.

4. Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.

5. Bake 12 minutes or until puffed and golden brown. Let cool.

6. Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.

7. As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.

ENJOY and stay warm and safe. No school again for tomorrow, will we have school Wednesday????