If I need our kids to donate a kidney or clean their rooms, this is the dinner that will motivate them.  They now know to set the table with two napkins, one for your lap and one for you chin.  This recipe is from Russ Signorino who won a cook-off with them.  They are amazing.  They are quite spicy, just as a warning, but that is how we like them.

1 1/2 c packed brown sugar
1 1/2 c ketchup
1/3 c red wine vinegar
1/4 c water
4 tsp dry mustard
1 Tbsp garlic powder
1 Tbsp Worcestershire sauce
2 tsp paprika
2 tsp pepper
1/4 tsp salt
5 Tbsp brown sugar
1 1/2 tsp chili powder
1 1/2 tsp crushed red pepper
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp pepper
2 racks baby back ribs (about 5 pounds)

1. For sauce in a tupperware bowl mix brown sugar, ketcup, vinegar, water, dry mustard, 1 Tbsp garlic powder, Worcestershire sauce, aparika, 2 tsp black pepper and 1/4 tsp salt.  Seal shut and refrigerate for several hours.
2. For rub, in a bowl combine, sugar, chili podwer, red pepper, 1 tsp garlic powder, 1/2 tsp salt, onion powder, 1/4 tsp black pepper.
3. Put each rack of ribs on a large sheet of aluminum foil.  Cover ribs with rub, making sure they are spread all over.
4. Seal ribs shut into an aluminum foil packet by covering top with another sheet of aluminum foil and then rolling up the sides.
5. Put ribs into the fridge for several hours, up to 24.
6. Put ribs in the aluminum foil onto a baking sheet and put in oven at 350 degrees for an hour and a half to two hours.
7. Open up foil packets and spread half of the BBQ sauce over each rack.  You can either then move the ribs to the BBQ or cool for 15 more minutes in the oven.
8. Serve with extra BBQ sauce.

 Since having these hamburgers at his brother's house, Jeremy has fallen in love with them.  And since even Allison has given them a thumbs up they are quickly becoming a staple in our house.


for 6 hamburgers

1 c. chopped sweet onion
1/2 c. crushed saltines (about 15 crackers)
1 egg
1 tsp chipotle powder
1 envelope ranch salad dressing mix
1 Tbsp. worcestershire sauce
1 tsp. pepper
2 lbs. ground beef
1 1/2 c. shredded cheddar cheese
3 Tbsp. cream cheese, softened
6 hamburger buns

In large bowl, combine first 8 ingredients.  Mix it together with your hands till it is well combined. Shape into 12 thin patties.
Combine cheddar and cream cheese.  Spoon onto the center
of 6 patties.  Top with the remaining patties.
Press edges firmly to seal.
Grill burgers, covered, around 10 minutes on a side.
Serve on rolls.

These are best served on steak rolls - slightly firm white sandwich rolls.  The best and cheapest ones I have found at Walmart (I know, who would have thought!).  These are great for a busy day.


3-5 lbs boneless pork butt shoulder
1 1/2 tsp smoked paprika
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp salt
1 c water
Bottle of favorite BBQ sauce
12 - 20 sandwich rolls (depending on the size of your pork butt)

1. Put roast in crockpot.  Sprinkle seasonings all over pork.  Add water.  Cover and cook on low for 6-8 hours or on high for 4-5 hours or until pork is very tender and easy to shred.
2. Shred pork in crockpot with a knife and fork.
3. Pour on BBQ sauce.  Put lid back on crockpot and let sit for an hour.
4. Serve on toasted rolls.  Add a slice of provolone or pepper jack cheese if desired.

Marinara sauce is not my family's favorite, they are too used to meat.  However if I throw in some meatballs then its the best meal ever in their opinion.  So I am happy that everyone is getting their vegies and they are happy their carnivore wants are being met.

1 lb ground hamburger
1 lb regular sausage, I prefer Jimmy Dean (you can use Italian if you like some spice)
1 1/2 c bread crumbs
1 onion, finely chopped
1 egg
salt and pepper
1 tsp nutmeg
4 oz tomato sauce (half of a small can)
2 c water with 2 tsp beef bouillon

1. Mix all but the beef bouillon mixture into tablespoon sized balls.
2. Heat 2 Tbsp oil in a large skillet over medium high heat.  Add half the balls at a time and brown well on each side (around 5-7 minutes a side).  Place browned meatball on a plate and brown the other half of the meatballs.  When the second half is browned, add the first batch back to the pan.
3. Pour the beef bouillon mixture over all the meatballs.  Reduce the heat to low and cover with a lid for one hour.
4. Remove the lid and return the heat medium high and cook until only a little liquid is left, around 15 minutes.

My mom used to make these out of bisquick dough sprinkled with cooked hamburger.  I loved them as a kid but didn't have much luck as an adult having them turn out.  So I switched to making them like a cinnamon roll and had much better results.  You can serve them with gravy but I still revert to childhood with these and break out the ketchup bottle every time.


1 egg
1/3 c sugar
2 c warm water
1/3 c shortening
3 3/4 tsp yeast
4 1/2 - 5 c flour
2 1/2 tsp salt
1/2 c dry powdered milk
1 lb ground hamburger
1 onion, chopped
8 oz of mushrooms, fresh or canned
1/2 tsp salt
1/4 tsp pepper
2 Tbsp worcerstershire sauce
3 oz blue cheese, crumbled (opt)
Ketchup or gravy for serving

1. Mix together egg, water, yeast, salt, sugar and shortening.  Let stand for 10 minutes.  Add 4 1/2 c flour and powdered milk.  Knead until smooth, about 10 minutes.  Let rise until double.
2. Brown hamburger in a pan.  Add onion and mushrooms.  Cook until onions are soft.  Add salt, pepper and worcestershire sauce. 
3. Roll out dough, into a rectangle 12 inches tall and 24 inches wide.  Sprinkle on meat mixture.  If desired top with cheese.  Roll up dough just like a cinnamon roll.  Cut roll into 1 inch slices and lay on a cookie sheet.  Cover and let rise until double, about an hour.
4. Bake at 350 degrees for 15 min till lightly browned.

This is one of my family's favorites. Great for Sunday as I start it in the morning and when we come back from church our house smells so good. This recipe came from my friend Angie though I think its just the lipton onion recipe that comes on the package. It is my favorite and easiest way to make a pot roast. If we don't eat just straight leftovers we make really good sandwiches the next day.

1 pot roast
Salt and pepper
1 Cream of mushroom soup
1 Can water
1 Lipton onion soup mix package

Sprinkle pot roast with salt and pepper. Sear all sides in a pan with a little bit of oil. Put into crockpot. Stir together soup, water and soup mix. Pour over top. Cook on low all day or on high for half the day. After you remove the roast you can thicken the sauce with a bit of flour if you want or just use it straight as gravy. I will serve this with noodles, potatoes or roasted vegies to soak up the sauces.