EASY FALL OFF THE BONE OVEN-BAKED RIBS

Baby back ribs (1 rack)

Your choice of BBQ sauce

Dry rub (store-bought or homemade blend of paprika, brown sugar, garlic powder, onion powder, salt, pepper, and other spices you like)

Aluminum foil

Baking sheet

Preparation:

Preheat your oven to 275°F (135°C).

Remove the membrane from the back of the ribs. This step is crucial for tender ribs.

Generously coat the ribs with the dry rub on both sides.

Place the ribs on a large piece of aluminum foil and wrap them tightly. This helps to keep the moisture in.

Baking:

Place the foil-wrapped ribs on a baking sheet.

Bake in the preheated oven for about 2-3 hours. The exact time depends on the size of the rack. The meat should be tender and easily pull away from the bone.

Final Steps:

Carefully remove the ribs from the foil and brush them with your favorite BBQ sauce.

Increase the oven temperature to 350°F (175°C) and return the ribs to the oven, uncovered, for an additional 10-15 minutes. This helps to caramelize the sauce.

For a charred finish, you can briefly place them under the broiler, but watch them closely to prevent burning.

Serving:

Let the ribs rest for a few minutes before cutting into individual portions.

Serve with extra BBQ sauce on the side, and enjoy with your favorite sides like coleslaw, cornbread, or baked beans.

Easy Crockpot Stroganoff

Ingredients:
- 1 can (10.5 oz) cream of mushroom soup 
- 1 cup beef broth 
- 1 tablespoon grainy Dijon mustard 
- 1 packet dry onion soup mix 
- 1 can (10.5 oz) Campbell’s onion soup 
- 1 box (about 24 oz) frozen Swedish meatballs 
- 1/2 cup sour cream 
- Salt and pepper, to taste 
- Fresh parsley, chopped (for garnish) 
- Cooked egg noodles, for serving 

Instructions:
1. Prepare the Crockpot: In a medium-sized bowl, whisk together the cream of mushroom soup, beef broth, grainy Dijon mustard, dry onion soup mix, and Campbell’s onion soup.

2. Add Meatballs to the Crockpot: Place the frozen Swedish meatballs in the crockpot.

3. Pour the Sauce Over Meatballs: Pour the soup mixture over the meatballs, ensuring they are well coated.

4. Crockpot Cooking: Cover the crockpot and cook on high for 3 hours. This allows the flavors to meld together and the meatballs to become tender.

5. Add Sour Cream: After 3 hours of cooking, gently stir in the sour cream into the meatball mixture. This will add a creamy richness to the stroganoff.

6. Season and Serve: Taste the sauce and adjust the seasoning with salt and pepper if needed. Stir well to combine.

7. Serve Over Egg Noodles: Prepare the egg noodles according to the package instructions. Serve the creamy meatballs and sauce over the cooked egg noodles.

8. Garnish and Enjoy: Garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve hot

Italian Stromboli

Ingredients:
- 1 tube of Pillsbury pizza crust 
- 8 slices of deli ham 
- 10 slices of Genoa salami 
- 12 slices of sandwich pepperoni 
- 8 slices provolone cheese or mozzarella (shredded cheese can be used) 
- 2 tablespoons of butter 
- 2 minced garlic cloves 
- 2 teaspoons chopped parsley 
- 3 tablespoons of Parmesan cheese 

Instructions:
1. Melt the butter in the microwave and mix in the minced garlic, parsley, and Parmesan cheese. Set aside.

2. Line your baking sheet with parchment paper.

3. Stretch the pizza crust out to almost the size of your baking sheet.

4. Layer the deli meats. Start with the ham, then the salami followed by the pepperoni.

5. Layer the cheese last.

6. Roll the Stromboli longwise and be sure to seal the seam well.

7. Seal the ends securely. Pinch them and mold the excess dough to the underside of the Stromboli.

8. Score the top a few times with a serrated knife (to allow the steam to escape while baking).

9. Top the Stromboli with the garlic butter mixture.

10. Bake the Stromboli as instructed on the back of whatever pizza dough you are using.
- Note: It's the same bake time as you would use for a regular pizza, but you won't par-bake it as instructed on the tube.

11. While typical Stromboli has red sauce inside, you can dip it in the sauce if preferred.

Christmas Breakfast Casserole

1 lb ground sausage
1 tsp mustard powder
½ tsp legitimate salt
4 huge eggs, beaten
2 C entire milk
6 cuts white bread, toasted and cut into cubes
1 C  Cheddar cheese, shredded

.Disintegrate wiener into a medium skillet.
2. Cook over medium warm until equally brown; drain.
3. In a medium bowl, blend together mustard powder, salt, eggs, and drain.
4. Include the frankfurter, bread 3d shapes, and cheese, and mix to coat evenly.
5. Pour into a lubed 9×13 inch preparing dish.
6.Cover, and chill within the fridge for 8 hours, or overnight.
7. Preheat the broiler to 350 degrees.
8. Cover, and heat for 45 to 60 minutes.
9. Reveal, and diminish temperature to 325 degrees.
10. Prepare for an extra 30 minutes, or until set.
11.Cut and serve.