Brent Ririe's Famous Cheesecake - Cupcake Style

I won't share the recipe here as I think we all have it, but Lisa and I found that Dad's Cheesecake recipe can be applied to cupcakes to make individualized servings! Simply divide the crust and filling mix among 12 cupcake tins and you're good! Here's our picture.

You probably still want a fork and plate to eat these as the crust can be a little crumbly... but they sure are good!  Top with raspberries or other fruity goodness.

Orzo Pasta with Roasted Vegetables

Ingredients:

• 1 small eggplant, peeled and 3/4-inch diced (I like zucchini better)
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta

For the dressing:

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To assemble:

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Directions:

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Mike's Rib Rub

Dry Rub:
   2 teaspoons Kosher Salt
   1 teaspoon Garlic Powder
   1 teaspoon Chili Powder
   1 teaspoon Black Pepper

BBQ Sauce of Your Choosing

Preparation:
On the Bone Side of the ribs there is a skin-like membrane that needs to be removed.  By removing the membrane your ribs will be more tender and you will be able to get more flavor into the meat.  To remove the membrane from the rack, take a a blunt knife (like a butter or table knife) and slip it under the membrane along the end bone. Move the knife around a little to loosen the membrane so you can get a good grip on it. The membrane is a slippery skin, so grab it with a paper towel and you shouldn't have any trouble lifting it right off.

Once the membrane has been removed, mix the above rub and sprinkle it evenly on both sides of the rack of ribs.  With your hands (can be gloved), rub the mix into the meat as well as you can.  This can be done several hours before you cook the ribs to allow for the seasonings better penetration.

Wrap the ribs tightly in tinfoil and place on a cookie sheet.  The ribs should be placed with the bone-side up.  If possible, fold the bottom tinfoil to catch all of the fluids which will improve the taste of the ribs.  

Cooking:

When ready, heat the oven to 225 degrees.  Place the ribs in the oven and bake for 4 - 5 hours.  You will know they are done based on the tenderness of the ribs.  Try pulling on a bone and if it begins to separate, they are done.  You can also use a toothpick to insert between two bones.  If it goes through easily, they are done.

Remove from the oven and baste with a BBQ sauce of your choice (Sweet Baby Ray's... mmm!).  Place on a preheated grill on high and sear both sides to cook in that favorite sauce.  Watch them carefully though as the sugar in the sauce is prone to burn easily.  

Serving:

Once cooked to your liking, take them off the grill and serve!  Put some dipping bowls around the table of additional BBQ sauce for others to use and plenty of napkins.  Enjoy!

Mandarin Orange Salad

We had this salad with Shea and Emily awhile ago and Emily asked for the recipe.  No more secrets about how much sugar is in the candied almonds!

Donna Jenkins

Serves: 4-8

1/4 head lettuce 

1⁄2 cup celery 

2 chopped green onions 

1 can mandarin oranges 

3⁄4 cup slivered almonds 

1⁄2 cup sugar

Brown almonds & sugar in pan on the stove then set aside when done.

Salad Dressing: 

2 tablespoons sugar

2 tablespoons vinegar 

1 tablespoon parsley 

1⁄2 teaspoon salt 

1⁄3 cup oil

Mix together dressing.  Mix all ingredients together and mix dressing in with the salad.