Cherry cola ribs

5 to 6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/2 teaspoon ground ginger
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons buffalo wing hot sauce or other hot sauce


1. Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
2. Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
3. Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
4. Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
High Altitude (3500-6500 ft): Grill over medium-low heat.

Red White & Blue poke cake

1 box (18.25 oz) Betty Crocker® SuperMoist® white cake mix
Water, oil and egg whites called for on cake mix box
1 box (4-serving size) strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1/3 cup milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

1. Heat oven to 350°F. Make cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely in pan on cooling rack 1 hour.
2. Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
3. In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store in refrigerator.

www.bettycrocker.com

Best Banana pudding

1 large package vanilla pudding (french vanilla is richer)

1 package cream cheese
1 regular cool whip
1 can sweetened condensed milk
approximately two bags of Pepperidge Farm Chessmen cookies
1 nice bunch of bananas

Line a 9" x 12" dish with Chessmen cookies, slice bananas on top of cookies.
Mix pudding by package directions then fold in the cool whip.
In another bowl, blend the cream cheese and sweetened condensed milk. After this is blended, pour the pudding cool whip mixture in and mix all together.
Pour the mixture over the bananas, then put Chessmen cookies on top, just like you lined the bottom. Refrigerate for a short time, then take it with you!!
YUMMY.
from Kaye Bradley of Salem
Q99fm.com

Summer fruit salad

1 can light fruit cocktail
1 can light pinapple tidbits
1 can mandarin oranges
1 box sugar free vanilla pudding

Directions
drain the oranges and fruit cocktail and mix together in a bowl. drain the juice from the pineapple in a separate bowl and add the pineapple to the other fruit. mix the pudding with the pineapple juice. coat the fruit. refrigerate for 1-2 hours. serve cold

Apple crunch mix

2 cups cinnamon-flavored oat square cereal
2/3 cup original or cinnamon-flavored crisp baked apple pieces
1/2 cup shelled lightly salted pistachio nuts or coarsely chopped toasted pecans
1/4 cup golden raisins
Directions
In medium bowl combine cereal, apple pieces, nuts, and raisins. Store in airtight container at room temperature up to 1 week. Makes 6 (1/2-cup) servings.

2. Chocolate Crunch Mix: In medium bowl combine 2 cups sweetened oat square cereal, 1 tablespoon unsweetened dark or regular cocoa powder, and 1 teaspoon powdered sugar; toss to coat. Add 2/3 cup original-flavor crisp baked apple pieces, 1/2 cup dry roasted peanuts, and 1/4 cup dried cranberries or dried banana chips.

Nutrition Facts
Calories 164, Total Fat (g) 6, Saturated Fat (g) 1, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Sodium (mg) 94, Carbohydrate (g) 25, Total Sugar (g) 10, Fiber (g) 3, Protein (g) 5, Vitamin C (DV%) 4, Calcium (DV%) 5, Iron (DV%) 35, Percent Daily Values are based on a 2,000 calorie diet

By bhg.com

Black eyed pea salad

2 tablespoons cooking oil
4 small yellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
2 to 4 fresh jalapeno peppers, seeded, if desired, and chopped
4 cloves garlic, minced
1 teaspoon cumin seeds, crushed
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup sliced green onions
2 tablespoons snipped fresh cilantro or parsley
1/2 teaspoon salt
2 cups chopped tomatoes

1. In a large skillet, heat oil over medium heat. Add squash, peppers, garlic, and cumin; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.

2. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.

3. To serve, toss pea mixture with tomato. Makes 8 (3/4-cup) servings.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.

By: diabeticlivingonline.com.

Maple syrup salmon

Ingredients
1/4 cup maple syrup
1 garlic clove, minced
1/4 cup balsamic vinegar
2 pounds salmon, cut into 6 equal-sized fillets
1/4 teaspoon kosher or sea salt
1/8 teaspoon fresh cracked black pepper
Fresh mint or parsley for garnish

Directions
1.) Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.


2.) In a small saucepan over low heat, mix together the maple syrup, garlic and balsamic vinegar. Heat just until hot and remove from heat. Pour half of the mixture into a small bowl to use for basting, and reserve the rest for later.


3.) Pat the salmon dry. Place skin-side down on the baking sheet. Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, and bake for another five minutes. Continue to baste and bake until fish flakes easily, about 20 to 25 minutes total.


4.) Transfer the salmon fillets to plates. Sprinkle with salt and black pepper, and top with reserved maple syrup mixture. Garnish with fresh mint or parsley and serve immediately.

Fried green tomatoes

- Vegetable oil
- 4 green tomatoes, cut into 1/4 inch slices
- Kosher salt and freshly ground black pepper to taste
- 3/4 cup all-purpose flour
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups bread crumbs
- Pinch cayenne pepper

Directions:

In a deep saucepan or deep fryer, preheat oil to medium high or 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour in a shallow dish. In another shallow dish, beat eggs with milk. In a third dish, mix bread crumbs with cayenne. Dredge tomatoes through the flour, then the eggs and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Allow to drain on brown paper bag. Serve with marinara sauce or ranch dressing ranch

Zesty Lime fish tacos

INGREDIENTS
1 lb tilapia fillets (about 4)
1/2 cup fresh lime juice (2 to 3 limes)
3 cloves garlic, finely chopped
1/4 cup Pillsbury BEST® All Purpose Flour
1/4 cup yellow cornmeal
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
6 tablespoons Crisco® Pure Canola Oil
1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-oz can), finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage

DIRECTIONS
1. Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
2. On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.
3. In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
4. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
5. In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
6. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

By Pillsbury.com

Slow cooked pork sliders

By Campbells Kitchen





1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon garlic powder
1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
2 packages (15 ounces each) Pepperidge Farm® Sliders
Hot pepper sauce (optional)

1. Stir the soup, brown sugar, vinegar and garlic powder in a 6-quart slow cooker. Add the pork and turn to coat.

2. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Spoon off any fat.

3. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.

4. Divide the pork mixture among the rolls. Serve with the hot pepper sauce, if desired.

Time-Saving: This recipe may be cooked on HIGH for 5 to 6 hours.

Makes: 12 servings (2 sliders each).