Lisa says: This recipe is perfect for those days, when you’re really busy or when you just don’t feel like standing in the kitchen all day! I usually have some potato salad to go along with these delicious ribs, but of course you can do it your way! Enjoy!

Ingredients:

• Baby Back ribs
• Salt & pepper
• Garlic powder
• 1/2 cup barbeque sauce
• 1/3 cup ketchup
• ¼ cup brown sugar

Directions:

This is honestly one of the easiest recipes ever, just make it in the morning, and have it ready for dinner!

In a small bowl combine the ketchup, barbeque sauce and brown sugar.

In your crock pot, season your ribs with salt, pepper and garlic powder; as much or as little as you like!

Brush your ribs with your ketchup mixture, making sure to use all of it! I know this mixture sounds a bit weird, but trust me, it’s REALLY good!

On high, allow your ribs to cook for about six hours, checking in every once in a while. Once your ribs are completely cooked, and falling apart, add some more barbeque sauce, and they’re done!

This recipe is perfect for those days, when you’re really busy or when you just don’t feel like standing in the kitchen all day!

I usually have some potato salad to go along with these delicious ribs, but of course you can do it your way! Enjoy!

My Dad’s FAVOURITE Apple Pie Recipe. I usually like shorter and faster recipes, but the work and wait is well worth it for this AMAZING apple pie!!~Lisa Smith

Ingredients:

Pie Crust:

• 2 ½ cups of all purpose flour
• 2 sticks of cold butter (cut into small squares)
• ½ teaspoon salt
• 7 teaspoons of ice water
• 1 tablespoon cider vinegar

Pie Filling:

• 6-8 apples
• ½ lemon, juiced
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon nutmeg
• ½ teaspoon cinnamon
• 2 tablespoons butter
• 1 egg, beaten

Directions:

In a blender, combine the flour, salt, and cold butter for only a few seconds at a time. The end result should look like coarse crumbs. Add in the ice water as well as the vinegar, continue to blend until the dough comes together a bit.

Pour out the mixture, divide it into two, and roll them into balls. Flatten them, wrap them in clear plastic, and allow them to cool in the refrigerator.

While your dough is cooling, starts washing, peeling, and cutting your apples into thin slices. I know this takes a bit of time, but trust me, it’s worth it! ESPECIALLY if you have someone in your family that LOVES apple pie!

Take your slices and put them into a large bowl. Add the white sugar, nutmeg, cinnamon, cornstarch, and lemon juice, mix well. Give it a taste, and add more cinnamon or nutmeg if you need to!

While you let your apples stand for a bit, take out your dough and roll them both flat. Put one of these flat pieces of dough into your nine inch pie pan. Make sure there are no holes and that the dough goes all the way up to the edge of your pan.

Fill your pan with your apples! Even pour the juice in the bottom of the bowl in! It’s delicious!

Add two tablespoons of butter then cover your apples with the second piece of flat dough. You’re almost done! All you have left to do is to press together the bottom and top pieces of dough, making sure that there aren’t any openings.

Take your beaten egg and brush it on top of your apple pie. Cut a few slits on the top to let the air out while baking, and throw it in the oven at 375 F for about an hour!

Allow your pie to cool, or eat it hot with a scoop of ice cream!

One of my favourite German dishes! It can be a bit messy the first time around, but the taste will make all the mess worth it. Delicious, especially with a fresh slice of lemon.

Ingredients:

• 8 pork scaloppini
• Salt and pepper
• 5 eggs
• Plain bread crumbs (I used Progresso)
• 2-3 cups of corn oil (I used Mazola)

Instructions:

1. Take your pork scaloppini out and let them thaw. This recipe won’t work if they’re frozen.
2. In a medium sized bowl, whisk together the five eggs. You may need more later.
3. On a large plate pour out 2-3 cups of bread crumbs. You may need more later for this as well.
4. On another plate, put a thin layer of bread crumbs. This plate is for the finished breaded pork, and the bread crumbs are to ensure the meat will not stick to the plate.
5. Once your pork is completely thawed, salt and pepper each side.
6. Take a single slice of pork, dip and cover it in the whisked egg. Allow any excess egg to drip off.
7. Transfer it onto the bread crumbed plate, covering the entire thing with crumbs. When you’ve covered it and pushed down the crumbs to ensure they stick, pick up the pork and allow any extra crumbs to fall back onto the plate.
8. Transfer the pork to the third and final plate.
9. Repeat this process, until you’ve finished with all your pork scaloppini.
10.  In a large pot, pour 2-3 cups of corn oil or until you have about ½ inch on the bottom of your pot. On medium heat allow this to get hot. Prepare a clean plate with paper towels next to your stove. The paper towels are there to suck up any extra oil from the finished schnitzel.
11.  Once your oil is hot, add your breaded pork. Be careful: oil does start to pop and can burn you. Do not flip it until the bottom side is a darker gold color. Turn it over to the other side and let it cook until it matches the color of the top. This can happen pretty quickly, so don’t leave it out of your sight.
12.  Take your schnitzel out of the pot, and transfer it to a plate with paper towels. And continue doing this with all your breaded pork.
13.  Make your favorite potato salad, or bake up some French fries, add a lemon slice to your schnitzel, and ENJOY!

One of my favorite German dishes! It can be a bit messy the first time around, but the taste will make all the mess worth it. Delicious, especially with a fresh slice of lemon.

I made this recipe for my boyfriend’s birthday after messing up chocolate dip twice! I didn’t want to throw away the good (and expensive) chocolate, and decided to make a cake! It’s really simple, and only requires ingredients that you’ll probably have on hand! Everyone seemed to like it, especially since I didn’t even get a piece 🙂

(The best one you’ll ever have!)

Ingredients:

• 2 cups of semi-sweet chocolate chips
• 2 ½ sticks of unsalted room temperature butter
• 1 ½ cups of hot water
• 2 ½ cups of flour
• 2 teaspoons of baking powder
• 1 ½ teaspoons of baking soda
• 1 ½ cups of sugar
• 3 eggs
• 2 teaspoons of vanilla extract
• 1 cup of milk

Instructions:

1. Preheat your oven to 350 degrees and butter you crown bund cake form, or any other form you choose!
2. In a microwave-safe bowl, heat up the semi-sweet chocolate chips with 1 ½ cups of butter. This shouldn’t become dipping chocolate—it should become thicker than that, almost as if you put your dipping chocolate in the microwave for too long. But you also don’t want to burn it.
3. In your electric mixing bowl, combine your chocolate butter mixture and the hot cup of water and slowly mix it. Add the rest of your butter (1 stick), vanilla extract and sugar. Continue mixing.
4. In a smaller bowl, whisk together the flour, baking soda, and baking powder.
5. In small segments, add the flour mixture and milk to your chocolate mixture. Take turns between the flour and milk, mixing between each addition.
6. Allow this to bake for about thirty minutes, or until a toothpick comes out clean in the middle. Before taking it out of your bund form, please be sure to let it cool. Frost with your desired frosting, and ENJOY!

Lisa says: ‘Ever since I made this extremely easy dish my mom won’t stop asking me to make it again!’

Ingredients:

• 3 cups of cooked shredded chicken
• 6-8 ounces (170-230  grams) of softened cream cheese
• 1/3 cup of sour cream
• ½ cup of salsa
• 1 ½ cup of shredded cheese (I used the Mexican mixed bag!)
• 1 ½ cup of baby spinach, no stems
• Salt and pepper
• 10 inch (25.5cm) flour tortillas
• 1-2 cups of corn oil

Instructions:

1. In a large bowl combine the shredded chicken, cream cheese, sour cream, salsa, shredded cheese, and spinach. Give it a taste. Salt and pepper if you desire.
2. On a slice of tortilla, scoop about 2-3 spoons of your chicken mixture. Roll it up and set it down, so that the opening is on the bottom, to keep it closed. If you add too much filling it may leak out while frying later, so don’t stuff it too full! No matter how tempting it might be!
3. Continue doing this until your chicken stuffing runs out.
4. In a large pot, pour about 1-2 cups of corn oil, or until there is a good layer covering the bottom of your pot. Allow it to heat up on a medium setting before putting in your chubby tacos.
5. When the oil is hot, gently place your chubby tacos into the pot with the opening at the bottom. Allow each side to brown and place on a plate with paper towels to absorb any excess oil.
6. Enjoy with your favorite beans and rice!