Homespun Give-Away for my One Year Blogiversary!

It's my One Year Blogiversary!

I'm celebrating with a "homespun give-away!"

Included in the give-away is a copy of my favorite recipes in a small binder (a gift I've only shared with family and new brides), two embroidered dish towels and some bright notecards to possibly use in sharing your recipes with others.

Here's all you have to do to enter the Give-Away:

1) You get one entry for leaving a comment on this post.
2) You get two entries for being a follower of this cooking blog.
3) You get five entries if you post about this give-away on your own blog.
(be sure to leave me a comment telling me about your post!)

A winner will be drawn at random next Sunday, March 7th, at 9pm EST.

Snickerdoodles!

In January I wrote here about trying to perfect my husband's favorite cookie when we were newly married. I had several bloggers ask about the recipe, so here it is! It's a good one!!

Snickerdoodles

Ingredients:

½ C shortening
½ C butter/margarine
1 ½ C sugar
2 eggs
2 ¾ C flour
scant 1 t. cream of tartar
1 t. baking soda
¼- ½ t. salt

Preheat oven to 375 degrees. Mix shortening, sugar & eggs thoroughly. Sift remaining ingredients and stir in. Roll into balls the size of small walnuts. Roll in mixture of 6 T. sugar/ 6 t. cinnamon. Place 2” apart on an ungreased cookie sheet. (* You can slightly press them down with the bottom of a glass, but you don't have to. I do. ) Bake 8-10 min or until lightly brown. (They puff at first, then flatten out)

Serving: 5 dozen
Recipe Given By: Angie’s original!

That is one stylin' paper plate! Ha!

Pork and Beans

Best-ever baked beans = Moms!

These pork and beans have a sweet/tangy balance that satisfies.

Pork and Beans

Ingredients:

28 oz. Campbell’s pork and beans
2 slices bacon, uncooked
½ - 2/3 Can (15 oz) tomato sauce
¼ C chopped onion
½ C brown sugar

Cook 1 ½ hours at 350 degrees uncovered (or 1 hour at 350 is ok.) Mix all ingredients in a oven proof bowl. Should have consistency of tomato sauce – soupy, not runny. If it tastes sweet, then perfect. If it tastes tangy, add a little brown sugar.

Recipe Given By: Nancy Underhill

Coleslaw

My grandma made the best coleslaw! This is a "down-home" kind of recipe that doesn't use measured ingredients. When it says a mug, it means a coffee mug. It's best to mix the slaw up a few hours before you want to serve it so the flavors have time to meld.

Coleslaw

Ingredients:

mayonaise
sugar
½ head green cabbage, grated or chopped
1/8 head purple cabbage, grated or chopped
1 carrot grated
Salt and pepper, to taste

In a mug ¾ full of mayo, add ½ scoop (about 1/4 C) sugar and stir. Let it sit and keep returning to it, stirring until all the sugar is dissolved. Add the dressing to the slaw, stir and refrigerate.

Serving: 1 batch
Recipe Given By: Martha Dye
Hint: I used a premade slaw mixture (located by the bagged lettuce/salads) for a quick throw-together dish.

Calgary Stampede Ribs

Before you think I'm crazy sharing a recipe that you cook for 2 hours the night before and then finish up the next day, trust me...it's worth it! We've tried a few rib recipes around here and this is our favorite. Although I will let you in on a little secret, if you want to just cut up some ribs and grill or crockpot them in a premade BBQ sauce, then use Sweet Baby Rays! It's the next best thing to two-day ribs. But be adventuresome...give the long version a try first.

Calgary Stampede Ribs

Ingredients:

4 pounds pork back ribs, cut into serving-size pieces
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons each salt, pepper, chili powder and ground cumin

Barbecue Sauce:

1 small onion, finely chopped
2 tablespoons butter
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1-1/2 teaspoons ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepper

Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325° for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.

In a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce.

Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce.

Serving: 4 servings.
Recipe Given By: Taste of Home