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Complete dinner recipes: Baby Back Ribs, Sweet Potato Casserole, and more

Ugh… sorry Raleigh NC. Your Real Estate Wonder Woman has been slacking!! Between getting deals done (which is always a good thing), messing around with these kids, and Halloween; I haven’t had the chance to update the blog. Which I KNOW has made you miserable! Yeah, ok, well maybe not that far but still, an apology is warranted in this case.

So you made it through Halloween. (I will post pics of my crazy kids) Now we are officially in November! Woo-Hoo. Thanksgiving  aka Turkey Day. What a treat… unless you are like myself and the only one cooking for a giant amount of people… then it becomes less of a treat and more of a pain. I’ve always said I would start posting recipes on here ( I love cooking)m so in honor of it being the first day of November, I will add my first dinner recipe post. I’m actually keeping it simple and posting exactly what I’m making for dinner tonight :) I know. Ingenius!!

On tonight’s dinner recipe menu we have : Slow Cooker Baby Back Ribs, Corn, Honey Roasted Red Potatoes, Spinich, and for dessert; Sweet Potato Casserole. Yes I am bringing out the big guns tonight!

Now this may be bit difficult to follow only because I usually don’t use exact measurements. I cook from the soul so I sprinkle till it feels right lol. But I’ll try my best to make it easy to follow :)

Slow Cooker Baby back Ribs: Serves 8

Ingredients: 4 lbs of pork baby back ribs; Sweet Baby Ray’s BBQ Sauce, Pepper, Garlic Powder, Onion Powder, Apple Juice, Water

Preheat oven to 400 degrees. Rinse the meat off then set in a shallow baking dish. Sprinkle seasonings over the meat on both sides. After seasoning stick the meat in the oven. Leave in for 15min then flip the meat and leave it in for another 15min. When the meat is done put it in the slow cooker (on High) and add half apple juice and half water. Add enough to cover a little more than half of the meat. Take your Sweet Baby Ray’s sauce and pour about half the bottle in the slow cooker. Put on the lid and cook for about 5-6hours. To thicken the sauce during last 30min ajar the lid slightly. Also when the ribs are done in the slow cooker you can stick them in the oven and broil for a few minutes to carmelize the sauce and brown the ribs.

Corn: Can of Green Giant white and yellow corn; sugar; butter

Drain the can of corn. Pour the corn in a small pot on the stove. Add a 1/4 tablespoon of butter, and sprinkle maybe 2 tablespoons of sugar. ( I never measure it out). Stir and cook on medium heat. It comes out fantastic.

Honey Roasted Potatoes: About 6-8 medium red potatoes; 2 tbs diced onion, 2tbs melted butter; 3 tbs honey, 1 teaspoon dry mustard; salt; pepper

Preheat oven to 375 degrees. Pam your 11×7 baking dish. Quarter the potatoes and then cut them again ( to make sure they are bite size). Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375 degrees F oven for 35 minutes or until tender, stirring halfway through the cooking time.

*Tip* You can use foil as a liner to help with clean up. Also be sure to sprinkle enough salt and pepper to cover all the potatoes ( not a ton) Just a soft sprinkle over the tops then mix. And make sure you stir halfway through so that the tops don’t get dry.

Spinich: Easy. Can of spinich. Pour in a pot, add seasoning salt, pepper, garlic, cayenne and onion powder. (Sprinkle to taste) Heat over medium heat.

Sweet Potato Casserole: 3 large sweet potatoes baked, cubed; 1/4 cup white sugar; 2 eggs, beaten; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 4 tablespoons butter, softened; 1/2 cup evap.milk; ½ teaspoon vanilla extract; 1/2 cup packed brown sugar; 1/3 cup all-purpose flour; 3 tablespoons butter, softened; 1/2 cup chopped pecans

Preheat oven to 375. Bake Sweet Potatoes for about 1-1.5 hours. When you remove them cut in half and they should fall out of its skin. If not scoop out the insides. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

** Tip** Depending on the size of S.P you use you may need to reduce the milk. You don’t want the dish to be too runny.

 

Well Raleigh NC that is it. Those are my dinner plans for tonight :) My kids and fiancee better love me, because I don’t cook like this for just anybody! Hope you enjoy and let me know how your’s comes out!