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rib mop sauce You can replace cider with fruit puree. Apply every 40 minutes to an hour 3 tablespoons unsalted butter 1 cup apple cider 3 tablespoons bourbon, or 3 more tablespoons apple cider 3 tablespoons soy sauce Bring to a boil. Take off heat. Then generously slab onto meat :-) This recipe was clipped using ChefTap. ChefTap is the first app to automatically clip your favorite recipes from any web site or blog, without copying and pasting. Find out more at http://cheftap.com

Lightly sprinkle Rub seasoning on ribs. When ready to cook, start your Traeger on Smoke, lid open, until the fire is established (4-5 minutes). Place ribs on the grill for smoke for 4 to 5 hours. Remove ribs from the grill and place in aluminum foil with your choice of BBQ sauce or 1/2 cup of water. Close foil and place back on grill grates. Increase temperature to to 350 for 45 minutes. Take ribs off and let rest for 20 minutes & enjoy! ...

Cooking rice in the Instant Pot, the 1:1 water to rice ratio method: Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose) Measure same amount of water, add to Instant Pot’s inner pot/liner. Rinse rice, add wet rice to the measured water in the inner pot. Lock on the lid, and set the steam release valve to “sealing” position. Select your pressure cooking time. ~The “Rice” button is timed for white or parboiled rice only. ~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation. Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve. (from https://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/)

INGREDIENTS: SHORTBREAD CRUST: 1 1/2 cups (7.5 ounces) all-purpose flour 1/2 cup (2 ounces) powdered sugar 1/4 teaspoon salt 1 cup (16 tablespoons, 8 ounces) butter LEMON/CREAM LAYERS: 4 tablespoons cornstarch 1/2 cup + 1/3 cup granulated sugar (you’ll use 1/2 cup first and 1/3 cup later) 2 cups water 2/3 cup fresh lemon juice Zest of 1 lemon 6 egg yolks 2 tablespoons butter 6 ounces white chocolate, chopped (see note) 16 ounces cream cheese, softened to room temperature 1 1/2 cups heavy cream ...

INGREDIENTS: 8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note) 3/4 cup heavy cream 4 tablespoons (2 ounces) butter 1/4 cup light corn syrup 2 tablespoons packed light brown sugar (optional) 2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy) 1 teaspoon pure vanilla extract DIRECTIONS: In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency. Remove the pan from the heat and stir in the vanilla. PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup. BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons. Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed. NOTES: The hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I’ve tried, but ultimately, just use chocolate chips you love the flavor of! ...

Ingredients 8 corn tostada shells 1 (16 ounce) can refried beans 2 cups shredded Cheddar cheese, divided 1 (7 ounce) can chipotle peppers in adobo sauce (or green chilis) 1/2 (8 ounce) jar salsa 2 cups chopped fresh cilantro, divided 1 (15 ounce) can black beans, drained 1 tablespoon butter, or as needed 8 eggs Directions Preheat an oven to 500 degrees F (260 degrees C). Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese. Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes. Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute. Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese. Bake tostadas in the preheated oven until cheese is melted, about 10 minutes. Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Ingredients 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts 2 medium bananas, sliced Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Ingredients 1 (9 inch) unbaked pie crust 3 eggs, beaten 3/4 cup white sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 egg white 2 1/2 cups scalded milk 1/4 teaspoon ground nutmeg 3 drops yellow food coloring (optional) Directions Preheat oven to 400 degrees F (205 degrees C). Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Ingredients 1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar Directions Preheat oven to 350 degrees F (175 degrees C). To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

INGREDIENTS 30g butter 1 onion, nely chopped 1 garlic clove, smashed 4 sprigs thyme, chopped 1 1/2 tablespoons plain our 1 1/2 cups Massel chicken style liquid stock METHOD Step 1 Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned (the colour will improve the taste and colour of your gravy). Add our and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined (be careful of the steam). Scrape brown bits from base of pan. Bring to the boil over high heat. Reduce heat. Step 2 Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.

put rub all over pork shoulder cover with plastic and place in refrigerator for at least 2-6 hours. put smoker on at 225 – put meat on grill and stick in your meat thermometer close lid and cook until the thermometer reads 195F and don’t open the lid until it’s done. use clean heavy rubber gloves to remove meat from smoker once it’s at 195. let rest for at least 30 minutes. Then shred/slice and serve. Enjoy For me, a 7.5 lb shoulder took 12 hours to get to 192 degrees. I took it off at that time and it tasted great! Another one, 8 lbs took 14 hours to get to 195 degrees…

Make patties (work the ground beef as little as possible) Season right before putting on the grill Smoke @ 225 degrees for 1.5 hours (until center of meat is 160 degrees)

The Best Pumpkin Muffins 1 3/4 cups flour 1 cup packed brown sugar 1 tablespoon baking powder 1/2 tsp salt 1 tsp cinnamon 1/4 tsp allspice 1/2 tsp ginger 1/2 tsp freshly grated nutmeg 1 cup pureed pumpkin 1/2 cup milk 1/2 cup oil Optional Ingredients: 1/2 cup chopped pecans 1/4 cup melted butter 1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon) Oven preheat: 400 Combine dry ingredients in a medium bowl: flour, baking powder, salt, spices ...

Ingredients Pretzel Crust 1 1/4 cups crushed pretzels 1/4 cup granulated sugar 1/2 cup butter or margarine, melted Pie 3/4 cup boiling water 1 package (4-serving size) Jell-O™ strawberry-flavored gelatin 1 teaspoon grated lime peel 1/4 cup lime juice 1 1/2 cups whipping (heavy) cream 3/4 cup powdered sugar 2 cups strawberries, slightly crushed Chocolate-covered strawberries, if desired Steps 1 In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate. 2 In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set. 3 Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust. 4 Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.

Ingredients 2 tablespoons packed brown sugar 2 teaspoons chili powder 2 teaspoons salt 1 whole chicken (3 to 4 lb) Steps Spray 5-quart oval slow cooker with cooking spray. In small bowl, stir together brown sugar, chili powder and salt. Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture. Place chicken, breast-side up, in slow cooker. Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.

Ingredients 2-1/4 cups milk 1/4 cup and 2 tablespoons white vinegar 3 cups all-purpose flour 1/4 cup and 2 tablespoons white sugar 1 tablespoon baking powder 1-1/2 teaspoons baking soda 1-1/2 teaspoons salt 3 eggs 1/4 cup and 2 tablespoons butter, melted cooking spray Directions Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

1 and 3/4 cups flour 2 teaspoons baking powder 3 tablespoons sugar 1/2 teaspoon salt 3 beaten egg yolks 1 and 3/4 cups milk 1/2 cup vegetable oil 1 tsp vanilla 3 egg whites - beaten stiffly Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil & vanilla and mix. GENTLY fold in beaten egg whites, do not over mix.

Ingredients 1-1/2 cups milk 1/4 cup white vinegar 2 cups all-purpose flour 1/4 cup white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 egg 1/4 cup butter, melted cooking spray Directions Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

1 cup butter (unsalted is recommended, but I use salted and can’t tell a difference.) 2 cups sugar 4 eggs 2 tsp vanilla 5 cups flour 1 tsp salt 1/2 tsp baking soda Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). ...

Ingredients 1 cup butter, melted 3 cups white sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.