Bowtie Pasta Chicken Salad

Bowtie Pasta Chicken Salad

1 pkg (16 oz) bow tie pasta
Swiss cheese, shredded
Pineapple tidbits, drained
Green onion, chopped
Red grapes, halved
2-4 chicken breasts (or 8-10 tenderloins) grilled, then chopped

Measure cheese, grapes, onions, & pineapple ingredients with your heart and to your liking♥️😊

Brown Butter and Sage Pull-Apart Bread

I saw this recipe from The Pioneer Woman and thought it sounded delicious! It was OKAY. It was very high maintenance for a simple dinner roll - because of that, I didn't think I'd make it again. My husband's comment was "I can feel myself getting fatter with every bite - like a heart attack waiting to happen" For that reason I definitely WON'T make it again!! LOL

Brown Butter and Sage Pull-Apart Bread

Nonstick cooking spray, for the pan
1 stick (8 tablespoons) salted butter
4 cloves garlic, minced
2 tablespoons minced fresh sage
1 1/2 cups grated Havarti cheese
12 frozen dinner rolls, thawed

Coat a loaf pan with baking spray.
Add the butter to a skillet over medium heat. Let the butter melt and foam, swirling the pan to keep the butter moving, until browned, 3 to 4 minutes. Add the garlic and 1 tablespoon of the sage, then set aside off heat.

Put the grated Havarti on a plate.

Flatten 1 dinner roll into a 5-inch round with a rolling pin. Brush both sides with the butter mixture, then press the round into the grated cheese, covering both sides. Cut the round in half, stack together and place side by side in the loaf pan. Repeat with the remaining rolls. Top with the remaining butter mixture, cheese and 1 tablespoon sage. Cover and let rise in a warm spot until doubled in size, 30 to 45 minutes.

Preheat the oven to 375 degrees F.

Bake until golden and cooked through, 40 to 45 minutes. Best served warm.

Oven Baked Ribs

Oven Baked Ribs

Buy as many racks of pork baby back ribs as you’d like to serve. Plan on about 5-6 ribs per person, more for big eaters. ⁣

Heat the oven to 400*. Cover a large cookie sheet with foil. Lay the ribs on top and generously salt on both sides. Bake for 30 minutes.⁣
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After 30 minutes, bring them out of the oven. Reduce the oven temperature to 250*. Lift the ribs onto a cutting board, meaty side down. Using a sharp knife, cut the ribs into small sections, looking to cut between the bones. Place in a casserole baking dish. Generously cover with barbecue sauce. Cover the dish first with plastic wrap and then with foil. This ensures all the steam stays in to keep the meat moist. Bake at 250* for up to five hours. (I usually go 3-4 hours)⁣
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Once you take the pans out again, carefully take the foil and plastic off. Using tongs, gently turn the ribs to baste in the sauce in the pan. You can add water if sauce is too thick. Increase the oven temp to 350* and put the ribs back in the oven, uncovered, and turn and baste every 10-15 minutes for up to 45 minutes. Serve hot! ⁣
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You can use any barbecue sauce you want, but my mom’s “famous” sauce is both unique and delicious. I think comes from an old Lion House Cookbook (?). It makes enough for 5 lbs. of baby back ribs:. Double if needed.
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1 c. firmly packed brown sugar⁣
1/4 c. worcestershire sauce⁣
1/3 c. soy sauce⁣
1/4 c. cider vinegar⁣
3/4 c. ketchup⁣
2 Tbsp yellow mustard (out of the bottle)⁣
2 cloves of garlic⁣
1/8 tsp. pepper⁣

*Betsy's Best Bets!