AUGUST

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Crockpot Barbecue Ribs
 

Ingredients

2 cups your favorite Barbecue Sauce
2 tbsp brown sugar
3 cloves garlic, freshly minced
2 tsp Worcestershire Sauce
1 tsp cayenne pepper, optional
4 to 5 pounds baby back ribs
 

Instructions
FIRST STEP:
In a zip lock bag pour in the Barbecue Sauce
Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen
SECOND STEP:
Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.
Open the bag and stick the ribs inside
THIRD STEP:
Close the bag and shake the bag to coat the ribs completely
Spray the inside of the crock pot
FOURTH STEP:
Open the bag and place the ribs into the crock pot
Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
FIFTH STEP:
Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.
If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.
SIXTH STEP:
Have some of the sauce available for on the table, then each person can choose if they want more or not.
Enjoy!

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JULY

Pecan Pie Dump Cake
 

- Ingredients:
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 cup corn syrup
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
 

Directions: 

 

1. Preheat oven to 350°F and butter 9×13 dish.

2. Spread cake mix on bottom.

3. Sprinkle pecans over cake mix.

4. Whisk eggs, syrup, sugar, vanilla, and salt.

5. Pour mixture evenly over pecans and cake mix.

6. Drizzle melted butter on top.

7. Bake for 45-50 minutes until bubbly and golden.

8. Cool 10 minutes before serving.

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JUNE

Rhubarb Cake with Butter Sauce

A delightful dessert that combines the tangy flavor of rhubarb

with a rich and sweet butter sauce.

Rhubarb Cake Ingredients:

2 cups all-purpose flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 cups diced rhubarb

1 cup milk

1/2 cup melted butter

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.

In a large bowl, whisk together the flour, granulated sugar, baking powder,    and salt until thoroughly combined.

Gently fold in the diced rhubarb, milk, and melted butter into the dry ingredients mixture until just incorporated.

Pour the batter into the prepared baking pan.

Bake for approximately 45 minutes or until a

toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool.

Butter Sauce Ingredients:

1/2 cup (1 stick) unsalted butter

1/2 cup heavy cream

1 cup granulated sugar

How to Make Butter Sauce:

In a small saucepan, melt the butter over medium heat.

Stir in the heavy cream and granulated sugar.

Bring the mixture to a boil and let it boil for 1 minute.

Remove from heat.

Serve the warm Rhubarb Cake with a generous drizzle of the

Butter Sauce over the top.

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