Matzo Pizza Lasagna

Thank you Rachael Ray, once again!
Layer:  marinara, matzos, more marinara, mushrooms, onions, ricotta, sausage, and cheese.  Then top it off with pepperonni and oregano.
It's good!  Even crunchy on the top.  I think I would put pepperonnis on the inside as well if I did it again, it was a little bit bland.  But good!
GET THIS-the girls didn't like it.
Strange, who doesn't like pizza?  Pizza hotdish?  Pizza burgers?  Hmmmm...evidently matzo pizza is not in the cards.  Maybe I'll just top some matzo's with pizza toppings next time and broil it.
Could be good.

Hummus wraps

I'm trying to eat more healthy, as I've been writing about, so I made some hummus to go on a wrap or sandwiches or as a dip instead of mayo.
So today I put hummus on a pesto garlic tortilla with lettuce, cucumber, and feta cheese.
Yum!  It tasted like a salad in a wrap.  Try it!

French Onion burgers

Finally, I've made another burger!
Take a huge onion and slice it up.  Add it to a saute pan with a bay leaf and some thyme, salt and pepper.  Fry it in butter for about a half hour so it's a deep carmalized color. Then add a can of beef consumme.  Let it cook down.  Add a big blop of sour cream.  Make some burgers, adding salt and pepper, and worcestershire.  Serve the burgers with the french onion slop, sweet pickles and kettle chips ontop.

Oooh, it's so good!  So so good!  But messy, so beware.
It's really good with the corn on the cob that Duane gave us at meeting on Sunday.  And potato chips dipped in cottege cheese.
Delightful!
Thanks for the tip on cottege cheese, ACC.  It's divine!

Pumpkin Hot Chocolate

I had a scentsy party last night, and the new scents are awesome!!!!  I didn't invited anyone who didn't have any warmers or were allergic to scents, only ones I knew were super into it.  Only because I don't want anyone to feel pressured to buy, and I certainly don't want anyone to get sick!!!
So anyway, I made some yummy appetizers, but the Highlight....or....LOW light of the evening was the pumpkin hot cocoa.
ICK!!!!!!  It's hot cocoa, milk, pumpkin puree, and pumpkin pie spice with whipped cream ontop.  Sounds divine.  The consistency, though, is that of SNOT.
Gross.  I can't believe I used the word snot in my cooking blog.  Nobody's ever gonna visit this blog again!
It could not even be helped by Bailey's Irish Cream.
You know it's bad then....
So I froze it, and at my friend's encouragement, I'm going to figure out how to bulk it up and freeze it and make delicious ice cream out of it.  Because the flavor was fantastic!  Gross consistency though.
On a high note, I got some UV Cake (it's flavored vodka, if you're wondering!) and we put that in Coke.  SO sweet!  So try Diet Coke.  It's a little less sweet.  But very very good.  I think that they should make a new Scentsy scent.  Cake vodka Coke.
I have lots leftover, I only had one cup, (we used cups too, nice bright cheery ones.  No glasses)
If you ever get an urge to make pumpkin cocoa, maybe you should stick to the cocoa, milk, and pumpkin pie spice.  I think that's enough.  Oh, and don't forget the Bailey's on a cold winter day!

Beer N Sauerkraut braised spare ribs

I've got all these strange ingredients in my house.  Cabbage, zucchini, sauerkraut, lots of cucumbers...so I decided last night to start using some of them up so they don't go to waste.  Therefore, the lima bean shepherds pie, which I liked at the time, but it could have been because I was starving and it was warm.  I didn't want anything to do with the leftovers today, so they must have not been that good.
Plus it gave me major tummy issues, if you know what I mean.

Today I put a mix of a half bag of sauerkraut, worcestershire, lots of brown sugar, salt, pepper, half a chopped onion, and a head of cut up cabbage into a baking dish Oh yeah, and a bottle of beer, a brand called Flat Tire, which I thought was very delicious beer!  I don't like the idea of putting good beer into a dish, because I think the cheap icky stuff works almost as good.  But it was all the beer we had.
Then I put it into a 400 degree oven for a long time.  During that time, I put foil in a baking sheet and laid the spare ribs on it with salt and pepper and baked that.  When they looked mostly done, I put the ribs in a roaster and covered it with the sauerkraut delishusness.  That's not a word.
Anyway, I put a drizzling of bbq sauce over the top and baked it for a couple more hours on 350.
BEWARE, while the kraut is baking it doesn't smell the best.
But the horridness goes away, and out came sweet carmelized ribs.  SO GOOD!!!!!!!!!!  I wish my camera was working, but it's broken.  I would have taken a picture and posted it on the blog site.  That's how beautiful it all looked!
We ate it with fresh corn on the cob and yukon gold potatoes that were diced up and mixed with butter, salt, and sweet and smoky rub and baked in the oven till done.
This is the best meal of the month for me.  I think.
I'm very proud.
However, we ate the ribs, and what we found of meat was super good.  The rest was fat.
So it was beautiful, but fatty.  And I HATE fatty meat!  My sisters and I call it "wierds" in our food.
Gross.
You should not think you have a bite of meat and find out it's a "wierd."  So next time I will look for less fatty ribs.  Or I will get country style.  They're easier to eat.
Everyone gobbled it up and we only have a tiny little rib leftover out of 4 pounds of ribs.  Excuse me, a quarter pound of ribs, 3 and 3/4 pounds of fat.
Essentially, we all ate a yummy sweet beery sauerkraut, which wasn't sour at all.
And drank our Coke.
And dreamed of ice cream.