Ingredients

3 pounds bone-in country-style pork ribs

• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil, divided
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup apple cider vinegar
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• 2 1/2 cups chicken stock
• 2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat the oven to 350 degrees F.

Pat the ribs dry and season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the Dutch oven and reduce the heat to medium. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.

Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover, and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.

Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.

Roasted Balsamic Onions

Ingredients

• 3 large white onions, peeled and quartered
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup balsamic vinegar
• 1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F.

In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

Flower cupcakes

This was my sister's idea, since I like baking and creating she thought I would be the right person to make this adorable cupcakes. What you need will be: cupcakes, gum drops in various colors and pretzel sticks. Make cupcakes as directed on box or make your favorite recipe, let them cool and set aside. You will need to roll out the green gum drops to about 1-inch round and cut four strips(with scissors) to use as leaves. Roll out various colored gum drops and cut them into tulip shaped flowers as shown above making two V shapes. Lastly assemble the flowers: take a pretzel stick attach two green leaves and place one tulip shaped flower on top and then insert into the cupcake. You may frost the cupcake if you'd like before inserting the flower.

Piña Colada Cupcakes

I made this cupcakes for my brother on his birthday, it was a special request by my dad because he doesn't like the frosting used on cakes. I love baking cupcakes because there are so many different flavors you can make them and everyone loves them from the littlest person to the very oldest person. I used my mini bundt cakes pan and I think they turned out adorable..

1 box yellow cake mix
3 eggs
1 tsp. coconut extract
1/2 cup buttermilk
1 small can crushed pineapple
1 recipe whipped cream

Mix together cake mix, eggs, coconut extract, buttermilk, and pineapple with juice. Pour batter into paper liners and fill 3/4 full. Bake at 350 degrees F for 15-18 minutes or until cake springs back when lightly touched. Remove from pan and allow to cool on a wire rack.

Frost with whipped cream you can sprinkle toasted coconut if desired.

recipe is from 101 Gourmet Cupcakes

St. Patrick's Rice Crispies

Had so much fun making green rice crispies with the kids they are so easy to make and fun to eat.

3 Tbsp. butter
4-5 cups of mini marshmallows (depends how gooey you like them)
6 cups rice crispies

Melt butter in a large sauce pan then add marshmallows. Add rice crispies, stir well, then pour into pan and press down. Best when eaten the same day or keep in an air tight container up to two days.

After your butter and marshmallows are melted drop in a few drops of food coloring.

drop in your rice crispies

keep stirring until all of your rice crispies are well coated

then pour into a greased 9x13-inch pan

press evenly with a greased spatula or spoon

end result, enjoy!!

The flowers are blooming, the birds are serenading, and our house still feels like it's stuck with winter blues. Spring cleaning is a tradition that allows us to freshen up our homes and get a head start on the hectic seasons of spring and summer. I love the smell of rain and wet roads. I decided to redecorate my entry way with Spring like colors to brighten up the house.

One of the biggest parts of spring cleaning is getting rid of clutter that you don't need. Cleaning will be a lot easier if the clutter is gone. Kick off your spring cleaning by getting organized:

1.Pick up and eliminate clutter in each room before you start cleaning. Try placing a cardboard box and two or three garbage bags in each room you're decluttering. Then, fill them as you sort through your shelves, cabinets, and closets.

2.Donate old books, magazines, toys, and clothes that you don't wear to charity
3.Rotate and flip mattresses. Wash blankets or comforters or take them to be cleaned. Wash mattress pad and bed skirt.

4.Wash baseboards and flip sofa and chair cushions.

5.Dust or wash window blinds, and replace bent or worn miniblinds.

6.Replace worn bath mats, shower curtains, and liners, or wash and dry shower curtains and liners.

7.Take time to clear out your pantry, kitchen cabinets, and drawers. Wipe out and install fresh shelf paper.
Store or donate equipment you don't use, such as small appliances or cookware. Discard stale spices or dated items such as baking powder. Clean the refrigerator and freezer. Vacuum the cooling coils under or behind your refrigerator.

8.Wash your windows inside and outside. Use a commercial glass spray, or try a homemade solution of two tablespoons of ammonia or vinegar and a quart of water. Then use lint-free cloths, strong paper towels, or crumpled newspapers to rub away streaks. Don't forget to clean storm windows and screens.

9.Assess the state of your storage areas, whether you have an attic, basement, garage, or storage shed.
Add shelving units and containers to create order.

10.Spring cleaning is the perfect opportunity to check the batteries in your smoke and carbon monoxide detectors. Perform all required safety checks.If you don't own a fire extinguisher, purchase one. Learn how to use it and keep it in the kitchen.

Better Home & Gardens

Berries 'N Stars

This is one of my most favorite desserts to make and indulge in, the cream filing is to die for and my most favorite fruit of all strawberries. You can not go wrong with this decadent dessert, it is a crowd pleaser and super easy to make. You can fool people thinking you slaved in the kitchen and your guests will feel berrie special...jeje  For those of you who know me well, know that my specialty in the kitchen are desserts so when I say this is one of my favorites it truly is.  By the way I have lots of favorite desserts!!! I have a sweet tooth which can get me in trouble sometimes. I hope you give this a try... You can use any fruit that you like or whatever you can find at your local supermarket.

1 pkg. frozen puff pastry sheets (2sheets),thawed
2 lemons
1 can sweetened condensed milk
1 container frozen whipped topping, thawed
1 qt. strawberries, hulled and sliced
1 pint blueberries
Powder Sugar

1. Preheat oven to 400 degrees F. Unfold one pastry sheet onto lightly floured Rectangle Stone. Roll into 13x10-in. rectangle using lightly floured Baker's Roller. Move pastry into one corner of baking stone, leaving space along two sides. Roll second sheet of pastry to a 13x10-in. rectangle. Cut four 1-inch-thick strips lengthwise from second sheet; reserve remaining dough for decoration. brush outer edges of pastry on baking stone with water. Press strips around edge of pastry. Trim off any excess dough. Prick entire bottom of pastry.
2. Cut 16 stars from reserved dough using Creative Cutters. Arrange stars in space along edges of baking stone. Bake 15-18 minutes or until golden brown. Cool completely. remove stars from baking stone; set aside.
3. Meanwhile, zest lemons to measure 1 Tbsp zest; juice to measure 1/4 cup juice. In Classic batter Bowl, whisk condensed milk, zest and juice. Gently fold in whipped topping. Attach desired tip to Easy Accent Decorator; fill with filling and set aside.
4. Fill cooled pastry shell within border with remaining filling. Arrange berries over filling. garnish with reserved filling and stars. Refrigerate until ready to serve. Lightly sprinkle with powdered sugar.

This recipe is from The Pampered Chef r Stoneware Inspirations cookbook.  A registered trademark