SLOW COOKER ROOT BEER BBQ PORK RIBS

Found https://cooktopcove.com/2016/11/21/how-to-make-root-beer-bbq-pork-ribs/

SLOW COOKER ROOT BEER BBQ PORK RIBS
Servings 4
Prep Time 10 MINUTES
Cool Time 6 HOURS
Total Time 6 HOURS, 10 MINUTES

3 pounds pork side ribs (about 2 racks of ribs)
2 12-ounce cans root beer
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper

Remove silver skin from the back of the ribs. This can be done by pushing the back of a spoon just underneath it and then working it up and off the ribs with your fingers. Sprinkle the ribs generously with salt and pepper; place them in a 6-quart slow cooker. Pour the root beer over the top. Cover and cook on low for 5 hours, or on high for 3 hours.

Remove ribs from the slow cooker, setting aside on a plate. Discard liquid from the slow cooker. Place the ribs back inside, along with the barbecue sauce. Be sure to coat ribs in the sauce. Cook on high for another 1 hour. Gently remove from the slow cooker and serve with sauce.

Pro tip: For charred bits that will add a smoky flavor and make it seem as though the ribs came fresh off the grill, brush the ribs with sauce and place them under the broiler for just a few minutes instead of placing them back into the slow cooker.

Taco Triangles

Found https://tasty.co/recipe/taco-triangles
Taco Triangles
Alix Traeger Tasty Team

Ingredients for 15 servings
 1 tablespoon olive oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 lime, juiced
1 cup shredded chicken
1 can black beans, drained and rinsed
1 cup ground beef, cooked
10 flour tortillas
2 cups cheese blend
1 large egg, beaten
oil, for frying 
for serving sour cream,
for serving guacamole,
for serving salsa,

Preparation
In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano.
Mix to combine. Add the lime juice and cook the vegetables until soft, about 5 minutes.

Separate the vegetables in three medium bowls.
To one bowl, add the shredded chicken.
To another bowl, add the black beans.
To the last bowl, add the ground beef.
Stir each bowl until everything is incorporated.
Cut a tortilla in half with a pizza cutter or knife.
Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
Fold each corner over the middle, forming a triangle.
Flip the tortilla triangle over so the seam is down.
Brush the edge of the tortilla with egg wash and press with a fork to seal.
Repeat with the remaining tortillas and fillings.
In a deep pan, heat two inches of oil to 350°F (180°C).

Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.

Drain the triangles on a rack Serve with sour cream, guacamole, and salsa. Enjoy!

Taco Spaghetti To Die For

Taco Spaghetti To Die For

Nutrition Facts:
Servings Per Container 4
Amount Per Serving:
Calories 582.3 |
Calories from Fat 235.8 |
Total Fat 26.2g |
Saturated Fat 11.1g |
Trans Fat 0g |
Cholesterol 83.2mg |
Sodium 1282.2mg |
Total Carbohydrate 51.8g |
Dietary Fiber 4.5g |
Sugars 6.2g |
Protein 33.1g

THIS EASY, FAMILY FRIENDLY CASSEROLE, DOTTED WITH MELTY POCKETS OF CHEESE, PROVES THAT TACOS AND SPAGHETTI ARE A MATCH MADE IN HEAVEN.

No joke here – everything gets dumped right in, including the uncooked spaghetti. And no, the tomatoes should not be drained. The liquid is crucial to help cook the pasta. When ready to serve, sprinkle on that cheese to let it get all ooey-gooey on top.

 Ingredients:
1 tablespoon olive oil
 1 pound ground beef
 1 (1.25-ounce) package taco seasoning
 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes and Green Chilies
 1 tablespoon tomato paste
 8 ounces spaghetti
 1/2 cup shredded cheddar cheese
 1/2 cup shredded mozzarella cheese 1 Roma tomato, diced

Directions:
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato, if desired.

FRIED CINNAMON APPLE RINGS

FRIED CINNAMON APPLE RINGS
Serves 6
Prep Time: 5 minutes
Total Time: 15 to 20 minutes

 You’ll Need
– 3 to 4 large Gala apples
– 1 cup all-purpose flour
– ¼ teaspoon baking powder
– 2 tablespoons sugar
– ¼ teaspoon salt
– ¼ teaspoon cinnamon
– 1 large egg, beaten
– 1 cup buttermilk
– Vegetable oil, for frying

Cinnamon Sugar Topping
– ⅓ cup sugar
– 2 teaspoons cinnamon


 How To
 In a medium-sized bowl, add the flour, baking powder, sugar, salt and ¼ teaspoon cinnamon. Set aside.
In a small bowl, combine the egg and buttermilk and mix well.
In a third dish, mix the remaining ⅓ cup sugar and 2 teaspoons of cinnamon and reserve for topping. Slice apples into ¼-inch slices.
Using a biscuit cutter, remove the cores along with the seeds, leaving ¼-inch-wide rings.
Pat the apple rings dry with a paper towel to remove excess moisture.
Over medium-high heat, heat the vegetable oil in a frying pan to 350 degrees Fahrenheit.
As the oil heats, combine the flour mixture and the buttermilk mixture together into the batter, mixing well to remove any lumps.
Dip the apple rings, one at a time, into the batter.
Tap apple rings against the side of the bowl to remove any excess batter.
Gently place the rings in the hot oil and fry in small batches, turning so that they brown on both sides. Once the apple rings are golden and crispy, transfer to a paper towel-lined plate to remove excess oil. Dip each apple ring into the cinnamon sugar and coat evenly.
Place on a wire cooling rack – setting the fried-and-coated rings on a plate will result in soggy apple rings! – and serve warm.

Mozzarella Stick Waffles

YIELDS: 8
PREP TIME: 0 HOURS 30 MINS
TOTAL TIME: 0 HOURS 30 MINS

https://www.delish.com/cooking/recipe-ideas/recipes/a54702/mozzarella-stick-waffles-recipe/

INGREDIENTS
1 c. all-purpose flour
2 large eggs, lightly beaten
2 tbsp. milk (or water)
1 c. Italian bread crumbs
Kosher salt
16 mozzarella sticks (preferably low-moisture)
Grated Parmesan,
for garnish Chopped fresh parsley,
for garnish Marinara, warmed, for serving

DIRECTIONS
Preheat waffle maker to medium heat. Set up a dredging station: Add flour to a shallow bowl. In a separate shallow bowl, whisk together eggs and milk. In a third shallow bowl, season bread crumbs with salt.

Toss mozzarella sticks in flour, toss in egg mixture until fully coated, then coat in bread crumbs.
Spray waffle iron with nonstick cooking spray. Place coated mozzarella sticks sided by side in the hot waffle iron.

Cover and cook until golden, about 4 minutes. Carefully remove from waffle iron using tongs or a fork, then cut waffles into strips.

Garnish with Parmesan and parsley. Serve with marinara sauce for dipping.

Vitamin C creams

Here’s what you need:
 1 tsp vitamin C powder
1 tsp distilled or filtered water
1 tsp glycerin, optional
1/8 tsp vitamin E, optional
1 small dark glass bottle

Here’s what you do: Mix all of the ingredients in a small bowl until the granules have dissolved. If you decide not to use vitamin E or glycerin, add an extra teaspoon of water so that the serum isn’t too strong. Transfer the mixture to your dark glass bottle. Use once a day, preferably in the evening after cleansing and toning, and before moisturizing. Allow it to soak in and then apply your moisturizer.

Caesar Salad with Spicy Shrimp

Caesar Salad with Spicy Shrimp
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light" book.

Healthy Caesar Salad with Spicy Shrimp Try this Caesar salad with a twist.
https://www.marthastewart.com/340637/caesar-salad-with-spicy-shrimp

Prep: 30 mins
Total: 30 mins
Servings: 4

Ingredients
4 corn tortillas (5-inch)
2 teaspoons olive oil 1
1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Directions
Step 1 Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.

Step 2 Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.

Step 3 In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.

Step 4 To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.