The Halloween Season is here. I haven’t decorated for years but I think I will this year just because we are moving next year. I would also like to share some of my favorite Halloween recipes. Today I will be sharing a recipe for Devil’s Ribs which I served with a pinto bean. Sounds delicious doesn’t it. Enjoy & stay tuned for more delicious and creepy Halloween recipes.
6 lbs. Beef ribs
15 oz can tomato sauce
1/3 c. vinegar
1 tsp. Molasses
2 Tbsp. Honey
2 tsp. Dry mustard
1 Tbsp. Worcestershire sauce
1 tsp. Celery seed
¼ tsp. Nutmeg
Salt to taste
½ c. water, hot
1 large onion, thinly sliced
1 tsp. Beef bouillon granules
2 – 4 tsp. Hot sauce
Place ribs in heavy large baking pan.
Dissolve bouillon in hot water. Combine with rest of ingredients and pour over ribs. Cover with foil and bake at 400 degrees F until very tender, about 2 hours. Uncover and continue baking until ribs are browned, about 10 minutes more.
Christmas Eve is here and it is also Eggnog Day. Today I will be doing a quick cleanup around the house, prepare my cranberry sauce for tomorrow, make some deviled eggs and enjoy some crackers & cheese ball. Hopefully my son will swing my today to pick up their presents. I think I will also watch a couple of Christmas movies like White Christmas & National Lampoon’s Christmas Vacation. What are your Christmas Eve traditions? If you enjoy eggnog you should give the following recipe a try. This recipe will make six 16 oz. servings or you can just half the recipe if there is only 2 or 3 of you. If you are lactose intolerant, substitute the milk & heavy cream with almond milk and coconut cream. The substitutions are placed in parenthesis. I also like my eggnog with a little kick so I add some spiced rum.
1 Tbsp. honey
1 quart whole milk (almond milk)
1 1/2 c. sugar (1 cup erythritol)
1 tsp. vanilla extract
2 cinnamon sticks
1 tsp. grated nutmeg
2 c. heavy cream (14 oz. can coconut cream)
8 large eggs
Green food coloring
6 oz. spiced rum
Place the sprinkles on a saucer and the honey on another saucer.Cover the rim of your glasses with the honey & then cover with the sprinkles to create a red rim.
In a medium saucepan, combine milk, sugar, vanilla, cinnamon sticks and nutmeg. Bring to a boil. Set aside to cool for 15 minutes.
Whisk heavy cream and eggs in a bowl for one minute.
To temper this mixture so you don’t get scrambled eggs, take half a cup at time of the spiced milk and whisk it into the cream & egg mixture until the remaining milk mixture is completely incorporated.
Return to the saucepan and continue whisking until it is very warm to the touch (but not hot), light frothy and airy, about 5 minutes.
Add a few drops of food coloring and the rum.
Pour into prepared glasses and top with whipped cream.