Friday, July 22, 2016

News by way of Dick and Leslie Cleaveland

 "You may have already heard this, but Tuffy called Dick this morning and said that his son died.  Dick doesn't know any details (he can't hear him good on the phone) but Tuffy wanted us to spread the word.  So I thought putting it on the blog would be the best way.  Char is about the same. "

Tuesday, July 12, 2016

Birthday Party

Dotties granddaughter , Courtney shared a birthday party with Magnolia residents.

Sunday, July 10, 2016

Crockpot Ribs- easy and delicious

I know you haven't heard from me lately but these ribs were so worth the wait. Buy yourself a couple of racks and get them started. They were a big hit at our house.


Memphis Pit BBQ Ribs
What You’ll Need:
1 blender
1 3-quart crock pot
1 baking sheet
aluminum foil
basting brush
5 pounds (2 full racks) of pork spare ribs
1 apple
1½ cups applesauce
1 diced onion
½ cup brown sugar
¼ cup apple cider vinegar
18 ounces BBQ sauce
What You’ll Need:

Okay, now let’s get down to business. First, arrange your spare ribs in a circle around the edges of your slow cooker. Continue layering the meat until it reaches the top, but has a large hole in the middle. In this center section, place your cored and sliced apple.

Now for the marinade. In a blender, combine your apple sauce, onion, sugar, and vinegar along with half of your BBQ sauce. Puree until smooth and then pour the whole thing over the top of your apple slices and meat. Cover and cook on high for about 5 hours. When you come back, try to resist sneaking a taste. Instead, line a baking sheet with aluminum foil and place the ribs separately onto the surface.
Using your brush, baste the remaining BBQ sauce over the top and sides of your spare ribs. Broil for 5 to 10 minutes and plate as soon as possible for the best and most unique version of this classic we’ve ever tasted!

Saturday, July 02, 2016

Cherry pie filling

We have only one poor disabled cherry tree (due to ice storm 3 yrs ago).   Jim lifts me up into the tree via his tractor bucket and I pick.  We did this 3 times this season and harvested 3 gallons which then have to be pitted.   I canned 9 quarts and 1 pint of pie filling. 4 jars of cherry jam, and made a cherry cheesecake.  Delicious!  I use Clear Jel from the Amish market for my filling;  it turns out thick and clear, like the commercial product.

What big eyes you have!

We made these "gourd eyes" to keep an eye on the traffic past our place!

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