Slow Cooker Cranberry Ribs

2teaspoons ground cumin 2teaspoons chili powder 2teaspoons packed brown sugar 3to 3 1/2 lb pork loin back ribs (about 2 racks) 1can (16 oz) whole berry cranberry sauce 1jar (12 oz) beef gravy 2tablespoons cider vinegar 2tablespoons packed brown sugar 1teaspoon salt 1/2teaspoon crushed red pepper flakes 2cloves garlic, finely chopped

1. Set oven control to broil; heat 15 minutes. Line broiler pan with foil. 2. In small bowl, mix cumin, chili powder and 2 teaspoons brown sugar. Rub evenly over racks of ribs. Place ribs on rack in broiler pan. Broil with tops 4 to 6 inches from heat 10 to 15 minutes, turning once, until browned. Cool slightly. Cut into individual ribs. 3. Place ribs in 3 1/2- to 4-quart slow cooker. Reserve half of the cranberry sauce. In medium bowl, mix remaining cranberry sauce and remaining ingredients; pour over ribs. 4. Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until ribs are tender. 5. Stir in reserved cranberry sauce; stir from bottom of cooker to coat ribs with sauce. Set cooker to Low heat setting to serve. Ribs will hold on Low heat setting up to 2 hours. Makes 14 servings (1 rib each) Kitchen Tips For smaller pieces, ask the butcher to cut the racks across the bones, especially if the ribs are longer than 3 1/2 to 4 inches. Racks of ribs will vary in size, depending on the size of the animal. Serve with chunks of blue cheese and celery sticks.

Cream Cheesy Cubed Zucchini with Lemon and Oregano

INGREDIENTS: 2 tablespoons olive oil 4 cups cubed zucchini 1/2 teaspoon lemon zest 1 pinch red pepper flakes salt and freshly ground black pepper to taste cayenne pepper to taste 2 tablespoons cream cheese 2 teaspoons chopped fresh oregano

DIRECTIONS: 1. Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes. 2. Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes. 3. Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

How to Make Ice Cream in a Bag No Cooking! No Ice Cream Machine

Here's a great project for kids! Ingredients o 2 cups heavy whipping cream o 2 cups half-and-half cream o 1/2 cup white sugar o 2 teaspoons vanilla extract o ice cubes o 4 cups coarse salt

Directions 1. For each child you will need:. 2. 2 pint-size resealable plastic freezer bags. 3. 1 gallon-size resealable plastic freezer bag. 4. Gloves or towel to protect fingers. 5. In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved. 6. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully. 7. Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag. 8. Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion. 9. Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!

Flag Pizza

Ingredients o 6 ounces part skim mozzarella cheese slices o 1 Tbsp. Country Crock® Spread o 2 cups fresh spinach leaves, rinsed and patted dry o 1 frozen pizza dough, thawed o 1 cup Ragu® Pizza Quick Sauce o 2 plum tomatoes, sliced in half lengthwise and cut into slices, 1 sliced red bell pepper or a mixture of the two o Crushed red pepper flakes (optional)

Instructions 1. Take two slices of mozzarella cheese and stack together. Use kitchen scissors or small knife to cut a few star shapes out of the cheese slices. Slice remaining cheese into 1-inch strips. (or use star cookie cutters) 2. Preheat oven to 450°. Melt Country Crock® Spread in a large nonstick skillet over medium heat. Add spinach and cook until wilted, about 2 minutes. Remove from heat and set aside. 3. Stretch pizza dough to fit a rectangular pan. 4. Spread Ragu® Pizza Quick Sauce evenly over dough. Sprinkle spinach over top left corner of dough. Lay tomatoes (or peppers) and cheese strips in alternating strips on rest of the pizza. 5. Bake 8 to 18 minutes until cheese is melted and crust is just beginning to brown. Place stars on the spinach and cook for 2 more minutes. 6. Remove from oven and serve with crushed red pepper flakes (if using). 7. Serves 8 Notes TIP: a ready-made pizza crust may be substituted for the frozen dough if desired.

The Rocket

INGREDIENTS: 1 cup finely crushed ice (to slush consistency) 1/4 fluid ounce blue curacao liqueur 2 fluid ounces lemon-flavored vodka, divided 1/4 fluid ounce raspberry flavored liqueur (such as Raspberry Sour Puss®)

DIRECTIONS: 1. Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice. 2. Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.

Flag Fruit Pizza

Crust: • cooking spray • 1 package refrigerated sugar cookie dough “Sauce”: • 1 package (8 oz) cream cheese, softened • 1/4 cup powdered sugar • 4 oz (1/2 an 8 oz container) frozen whipped topping, thawed Glaze: • 1/4 cup sugar • 1/4 cup orange juice • 2 Tbsp. water • 1 Tbsp. lemon juice • 1 1/2 tsp. cornstarch • Pinch of salt

Spray a pizza sheet (I used a disposable one) with cooking spray. Spread cookie dough evenly over sheet. Bake at 350 for 15-20 minutes until very lightly golden brown. Let cool for an hour or more. Beat cream cheese and powdered sugar until smooth. Stir in whipped topping. Spread evenly over the crust. Make glaze while crust is still cooling. In a saucepan, bring sugar, OJ, water, lemon juice, cornstarch, and salt to a boil, stirring constantly for 2 min or until thickened. Let cool and brush over fruit. Store in the refrigerator. Best if made the same day as served. Wait to place the fruit on the pizza until the glaze was made and cooled. This prevents browning of the bananas.

Patriotic Watermelon & Feta Flag

Here’s what you do: 1. Cut and cube half of a seedless watermelon. 2. Cube 8 ounces of feta. 3. Rinse off 1 pint of fresh blueberries. 4. Pour blueberries into a bowl, preferably square and place in the top left corner of a rectangle (or oval) platter. 5. Assemble watermelon and feta into rows, starting with the watermelon. Serve with a side of toothpicks for easy and healthy handling of the food.