Slow-Cooker BBQ Ribs (Fall off the bone tender)

My Father-In-Law makes the best ribs.  He spends all day smoking them and then grilling them to perfection.  They taste absolutely amazing and can't be beat.  

This recipe is for all of us rib lovers that need a super easy recipe that has great results with very little hands-on time.

These ribs start out with a dry rub and are cooked in the slow-cooker without adding any additional liquid.  The ribs will release their own liquid as they cook and there is no need to add any extra.  Then, once they are tender, you brush them will barbecue sauce and broil until they are charred and absolutely perfect.

These ribs are so so so tender.  You can pull the bone out without any effort.  These will definitely satisfy that rib craving.  I served mine with My Favorite Twice Baked Potatoes and it was an incredible Sunday dinner.  

Slow-Cooker BBQ Ribs
(Printable Recipe)

1 1/2 Tbl. smoked paprika
1 Tbl. packed light brown sugar
1 Tbl. kosher salt
2 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
2 (2 1/2 - 3 Lb.) racks St. Louis-style spareribs, cut each rack in half
1/2 c. favorite barbecue sauce, or more, if desired

In a small bowl, combine paprika, brown sugar, salt, pepper, onion powder and garlic powder; set aside.  Pat ribs dry with paper towels and coat all over with rub.  Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow-cooker (ribs will overlap).  Cover and cook until ribs are just tender, around 6 to 7 hours on low.  

Line rimmed baking sheet with aluminum foil and set a wire rack in pan.  Using tongs, carefully transfer ribs, meaty side up, to prepared rack.  Let ribs sit for 10 minutes to allow surface to dry out.  Adjust oven rack 3 inches from broiler element and heat broiler.  Liberally brush ribs with 1/2 cup of barbecue sauce and broil until sauce begins to char, about 4 minutes.  Remove ribs from oven, brush with additional sauce, if desired.  Tent with foil and allow to rest for 20 minutes.  Cut ribs in between bones to separate and serve.  

Jenn's Notes:  This also works if you want to cover the ribs with the rub the night before, wrap in plastic wrap and refrigerate overnight.  Then, add to the slow-cooker in the morning.  

Cooking method and rub adapted from: Cook's Country 

My Favorite Twice Baked Potatoes

Andes Mint Brownies

Hi, how is everyone doing?  Life has been so crazy lately and I haven't been posting as much.  Not sure if that will change anytime soon, but I'll try to post as much as possible.   

This recipe is back from 2011 and these brownies are still a family favorite. It was long overdue to re-share them with all of you.  

If you like Andes Mints then you will LOVE these brownies.  They are a chewy brownie with a layer of mints in the middle.  I have made them so many times and they come out perfect every time.  I love biting into the soft brownie and getting a snap from the mints.  The flavor is rich and minty and very refreshing.  

You might want to plan on sharing these with friends and neighbors or you will be very tempted to eat the entire pan by yourself.  

Andes Mint Brownies

adapted from: Paula Deen

(Printable Recipe)


1 1/2 c. unsalted butter, melted
1 c. unsweetened cocoa powder
3 c. sugar
4 large eggs
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
3 boxes Andes Mints (individually wrapped)


Preheat oven to 350 degrees.  Grease 9x13 pan.  In a medium bowl, combine melted butter and cocoa, stirring well; set aside.  In a large bowl, beat sugar and eggs at medium speed until fluffy, about 5 minutes.  Slowly beat in butter mixture. Add flour, salt and vanilla beating just until combined.  Spread half of the batter in pan.  Unwrap each mint and place, side by side, covering batter completely.  Carefully spread remaining batter over mints, sealing to edges.  Bake for 35 minutes.  Let cool in pan completely.  

Cherry Cream Cheese Coffee Cake PLUS Eggland's Best 2018 Contest and Giveaway

Today is such a good day.  Not only do I have a super delicious cake recipe for you, but I have some news about an exciting contest that you should totally enter.

This post has been sponsored by Eggland's Best.  The Eggland's Best information, coupons and gift card have been provided by Eggland's Best.  As always, all opinions expressed herein are my own.

Eggland's Best (EB) is once again searching for the most passionate egg fan with the best and most creative original egg recipe.  The EB "America's Best Recipe" Contest invites fans from across the country to show off their hometown pride and submit recipes inspired by their favorite local/state ingredients or dishes.  

Submit your entries at https://www.americasbestrecipe.com/contest by April 30, 2018 for a chance to win $10,000.  All recipes must include at least two whole Eggland's Best eggs.  Fans can enter up to two recipes within each category, which means eight chances to win.  

Eggland's Best (EB) is the No. 1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin.  EB eggs have six times more vitamin D, more than double the omega-3s, 10 times more vitamin E and 25 less saturated fat than ordinary eggs.  Independent testing has also confirmed that EB eggs stay fresh longer than ordinary eggs.  With all those facts, it makes it easy for me to reach for Eggland's Best eggs at the grocery store.  Additional nutrition information can be found HERE.

While you are sitting there brainstorming about what delicious recipes you can submit, let me tell you about this amazing cake.  Cherries are the state fruit here in Utah, so of course that is what I chose to showoff my hometown pride.  Rather than making my own homemade cherry jam for this recipe, I opted for store-bought jam.  The layers of tender cake, sweet jam, tangy cream cheese and crumble topping are irresistible.   You will be going in for bite after bite of this cake.

Let me show you how easy this Cherry Cream Cheese Coffee Cake is to make.  

First, combine flour and sugar and cut in the cold butter.  Reserve one cup for later. 

Then, add in the baking powder, baking soda and salt.  Next, add the yogurt, egg and extracts and mix together until a thick batter forms.  Spread batter into a prepared springform pan.  

Top with cherry jam.

Prepare the cream cheese mixture and spread over the jam.

Last, add the slivered almonds to the reserved dry mixture and sprinkle all over the top.  Bake, cool and enjoy.

Now, remember to head on over to https://www.americasbestrecipe.com/contest by April 30, 2018 to submit your recipes and to see the official contest rules. 

In the meantime, make sure to enter my giveaway for one $25 virtual Visa gift card (can only be used online) and one coupon, valid for a free carton of Eggland's Best eggs, plus a coupon for a fee pouch of EB Hard-Cooked Peeled Eggs.  Giveaway is open to U.S. Residents only.  Winner will be contacted via email on Tuesday, March 20th and must respond within 24 hours to claim their prize or a new winner will be selected.  

a Rafflecopter giveaway

Cherry Cream Cheese Coffee Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/4 c. all-purpose flour
3/4 c. sugar
3/4 c. cold unsalted butter, cut into cubes
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plain Greek yogurt (or sour cream)
1 extra-large EB egg
1 1/2 tsp. almond extract
1 tsp. vanilla

Filling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 extra-large EB egg
1/2 - 3/4 c. cherry jam
1/2 c. slivered almonds

Preheat oven to 350 degrees.  Grease a 9-inch spring form pan very well with cooking spray; set aside.  In a large mixing bowl, combine flour and sugar.  Add cubed butter and cut into flour mixture until it resembles course crumbs.  Remove one cup of the mixture and set aside.  To the remaining crumbs, add the baking powder, baking soda and salt.  In a separate small bowl, whisk together yogurt, egg, almond extract and vanilla extract.  Add wet ingredients to dry and mix together using a hand mixer until it's well combined.  Batter will be thick.

Spread into the bottom of the prepared spring form pan.  Spread the cherry jam over the top of the batter.  For the cream cheese layer: combine cream cheese, sugar, vanilla and egg in a small bowl and mix together until well combined.  Pour over cherry jam and spread out evenly.  Add slivered almonds to the one cup of reserved crumbs and sprinkle over the top of the cream cheese layer.  Bake for 60 minutes or until a toothpick comes out clean and center is barely jiggly.  Allow to cool in pan for 15 minutes before removing the sides of the pan.  Allow to cool completely, slice and serve.  


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Nutella No Bake Cookies

This recipe is back from 2012.  I decided it was overdue for some updated pics and since I make these all the time, I wanted to re-share them with all of you.

Here is my original post:
No Bake Cookies are one of those cookies that I could eat EVERY SINGLE DAY.  I have been eating them as long as I can remember and I still have never gotten sick of them.  The funny thing is, that I had been craving no-bakes for the past few weeks, but I never made them, because I thought - no one wants to see the same old no bake recipe.  Then, last night I found NUTELLA NO BAKE COOKIES.  For real!!!

What a fun twist on an old classic.  I crossed my fingers that I still had enough Nutella left in the jar - oh and I did, but only for a half a batch.  But hey, better than nothing.  They turned out delicious.  So creamy and chewy just how I like them.  We ate these things so fast and I only have one left.  These are super yummy.

Nutella No Bake Cookies

adapted from: Shugary Sweets

(Printable Recipe)

2 c. sugar

1/4 c. unsweetened cocoa powder

1/2 c. milk

1/2 c. butter

1 tsp. vanilla

pinch of salt

1/4 c. creamy peanut butter

1/4 c. Nutella

3 c. quick-cooking oats

In a medium saucepan, combine the sugar, cocoa powder, milk and butter.  Cook over medium heat, stirring until the butter is melted and sugar is dissolved.  Bring to a boil.  Remove from heat and stir in the vanilla, salt, peanut butter and Nutella.  Last, stir in the oats and quickly drop by spoonfuls onto wax paper.  Allow to harden and enjoy. 

Peanut Butter Cup S'mores Bars

These are one of my current favorite cereal treats.   I have made them several times in the last few months.  They have the perfect texture and flavor. 

Most people have probably had regular s'mores bars with Golden Grahams, marshmallows and chocolate chips, but they will be so surprised when they bite into these and taste peanut butter.  The peanut butter cups are the perfect touch to take these cereal treats to another level.  You won't be able to resist them.  

Your might also like:

Peanut Butter Cocoa Krispie Treats

Salted Peanut Chews

Fluffernutter Cereal Treats

Oh Henry Bars

Banana Cereal Treats

Peanut Butter Cup S'mores Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

22 Reese's Peanut Butter Cups (miniatures) 
4 Tbl. unsalted butter
7 c. mini marshmallows
1 tsp. vanilla
8 cups Golden Grahams cereal

Spray a 9x13-inch pan with cooking spray and set aside.  Chop the peanut butter cups into 6th's and place in the freezer until ready to use.  In a large saucepan over medium heat, melt the butter.  Add the marshmallows and vanilla and stir to coat in butter.  Heat until marshmallows are melted, stirring occasionally.   

Remove from heat and stir in the cereal.  Then, stir in the chopped peanut butter cups until everything is evenly distributed and coated in marshmallows.  Pour into prepared pan and press out evenly.  Allow to set, cut into squares and serve.

BEST EVER White Chocolate Popcorn

I originally posted this recipe back in 2011 and it is still one of my family's favorite treats, so it was time to update the pics and share with all of you again.

The flavor of this really is amazing thanks to the type of popcorn the recipe calls for.  It's also so easy to customize for each holiday by switching out the M&M's you use.  

Check out my original post down below.  

If I would have seen this recipe on a blog, I probably would have just passed by it, but lucky for you, my boss makes it for us every year for Christmas, so I know how amazing it is.

I was making this a few days ago when Jake comes into the kitchen and says:

"Ewe, why did you use buttered popcorn?"

I said "Don't knock it until you try it."

So . . . he takes a bite . . . takes another bite . . . gets out a bowl and fills it up . . . finishes the bowl and says . . .  

"What is this stuff?  Why is it so good and why can't I stop eating it?"

So, there you have it.  This stuff is seriously AMAZING AND ADDICTING!  Neither of us have been able to stop eating it for the past three days.  I know it sounds strange, but it works.  

STOP whatever you are doing . . . Get up . . . Get dressed . . . go to the store and get some buttered popcorn, white chocolate candy melts and some M&M's and MAKE THIS RIGHT NOW. 

BEST EVER White Chocolate Popcorn

adapted from: Diana J.

(Printable Recipe)

3 bags (regular-size) Extra Butter Microwave Popcorn

1 1/2 (12 oz.) bags Wilton White Candy Melts

    or 1 Lb. White Chocolate Almond Bark

1 (11.4 oz.) bag regular M&M's or 1/2 bag mini M&M's

Pop popcorn in the microwave, DO NOT BURN IT.  Transfer to a really large bowl, making sure to get out all of the un-popped kernels so no one breaks their teeth.  Melt white candy melts according to package directions.  Pour over popped popcorn and add M&M's.  Stir until all of the popcorn is coated with chocolate.  Let set until chocolate has hardened.  When chocolate has hardened, the popcorn will be stuck together in one large ball.  So, use a spoon to break it into chunks.  Store in an air-tight container.  Serve.  

Jenn's Notes: You can find the Wilton White Candy Melts in the craft section at Walmart or at Craft Stores (Hobby Lobby or Michael's).  This popcorn is a great neighbor gift. Add to cute cellophane bags and tie with a ribbon.  If you burn the popcorn, don't think the white chocolate will hide the burnt taste, because it won't.  If you burn it, throw it out and use a different bag.