Don’t you love making recipes that turn out looking exactly like the little picture on the recipe card? During the summer when company’s company and I’m feeling laid back and lazy, this is my go-to meal. It turns out perfectly every time, there’s always enough to go around, it’s quick to prepare, and it makes me look like a master chef. Individually the recipes are amazing, but when put together in one meal, well…holy sh*t Julia Childs!!!
I love that you can prepare this whole meal without having to juggle shared oven space. The beans go in the crockpot, the ribs in the oven, the corn in the microwave, and dessert in the freezer. There’s no need to worry about timing, and nothing has to be “tended” to or prepped last minute.
These ribs are seriously the best I’ve ever had. These are my very favorite recipes, and you know if it comes from organized CHAOS online, it’s going to be quick and easy. Enjoy!
This is seriously the absolute BEST Barbecue Rib recipe EVER!
Preheat oven to 400 degrees.
Whisk chili powder, paprika, cumin, salt, and pepper in a small bowl. Rub all over ribs, front and back. Line roasting pan with heavy-duty aluminum foil and place ribs in pan.
Boil beer in medium saucepan until reduced to 1 cup (about 5 minutes – watch closely, it boils quickly!) Pour beer around ribs and cover pain tightly with foil. Bake for 1 hour 30 minutes.
Combine sauce ingedients in a medium saucepan. Simmer for 10 minutes, stirring occasionally.
Turn on grill. Brush ribs with some of the barbecue sauce. Grill ribs for about 3 minutes per side…just long enough to heat through.
Brush some more sauce on ribs. Pass remaining sauce when serving. Enjoy!
I discovered this recipe at a barbecue 35 years ago. It’s a fun recipe to play with. Add bacon, switch out turkey for ground beef, it will still taste incredible!
Cook ground beef in skillet. Season with salt and pepper. Drain.
Add all ingredients to crockpot. Mix gently.
Turn crockpot to low and cook for 5-6 hours.
The ingredients don’t have to be exact – adjust them to your taste.
This is the only way I cook my corn-on-the-cob now. Quick, simple and soooo good!
Get a thin cotton dishtowel wet, then wring out.
Husk corn and wrap them in dishtowel
Microwave on high for 7-10 minutes.
Seasoning Ideas: Salt, pepper, Cojito cheese, fresh basil
This dessert looks impressive and tastes delicious. Don’t tell anybody it’s just glorified ice cream sandwiches!
In a 13×9 pan, starting at short end, place one whole ice cream sandwich and one half. Repeat, alternating short and whole until bottom is covered.
Spread Cool Whip over layer.
Pour caramel topping over Cool Whip.
Sprinkle toffee bits over caramel.
Repeat layers with remaining ice cream sandwiches, Cool Whip, caramel topping and toffee bits.
Cover and freeze for at least an hour.
Cut into squares
You can cut this recipe in half (your waistline will thank you) by using an 8×8 pan. It’s rich, so it’s more than enough to feed 4 people.
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