cheesy FRENCH bread

Brace yourselves! Thanks to a bloggy friend of mine I think that I have mastered the art of printable recipes!! Ashley you rock! I think I could be Ashley's mama, so I had to ask her to help this old lady with some web techniques. I swear, I just DO not have the time to figure stuff out (or maybe it's my ADD tendencies, or four kids that have sucked the ever-lovin' brains out of my head!) If it takes more than 15 minutes BU-bye...I'm oughta there. So again a great big THANKS to Ashley. You should check out her blog it's super cute and has great recipes!

It may take me awhile to get all my recipes printable...but I promise I will work on it.

So ta-da my VERY first printable recipe!

Cheesy French Bread

click here for printable recipe

ingredient list:

1 loaf crusty French bread

1 1/2 sticks softened butter

1 tablespoon poppy seeds

1 tablespoon minced onion (dry or fresh)

1 teaspoon lemon juice

1 teaspoon prepared mustard

1 teaspoon Beau Monde seasoning

2 cups shredded Gruyere cheese

Put all the goodies in a bowl or container, sometimes I do it in a container with a lid so I can do it a day or two ahead of time....them just whip it together quick before you want to have it. So mix all the ingredients together WELL, then add in the good stuff. Gruyere cheese.

Shredded Gruyere cheese is something you probably won't find in the grocery store you will have to shred it yourself or you can substitute shredded swiss. I personally like the nutty flavor of the Gruyere and it melts nicely. So now once you have the cheese mixed in with the butter mixture...smear it between the slices of the french bread....

Oh mama, save me from this evil...that calls itself bread! I DO love a good crusty loaf. Very hard not to sneak a slice....no one will ever know if I did, now will they....

Ok....I forgot to get a picture of the smearing of the spread between the slices...maybe because I had my hands were to busy sneaking a slice of bread into my gullet! You are big people right, you can do that right? Don't forget to spread it all over the top too!

There you have it, yummy gooey goodness. And if you are one that is freaked out by mustard like my boys (big and small) GET OVER IT! You can't even taste it. My boys ate it, what they don't know won't hurt them. Guaranteed!

Enjoy! Let me know how the printing goes....oh I hope it works

biting nails

scared....

I luv ya, you know that don'tcha?

BBQ ribs

These would be the spices I use to make the rub for my BBQ ribs. My kiddos love ribs. I need to make them more, not sure why I don't......

Note to self....make BBQ ribs more.

This would be the secret weapon in my rib rub. Although it's really not that surprising, and now that I have told you all, it isn't secret either. There are exactly 1 gagillion ways to do BBQ ribs. I don't believe there is one correct way. But I do have to say......of all the times I have made these babies. They have turned out pretty yummy.

If you don't have a mini food processor no fretting. You can just mix up these spices and let them be with out whacking them around in the processor. I have to add you can double even triple this rub mix if you don't want to make it every time. AND it's great on chicken if you have a hankering for some BBQ chicken dinner.

RIB RUB

1 tablespoon sugar

2 tablespoons oregano

1 teaspoon celery seed

1/2 teaspoon garlic powder

1 teaspoon dry rub sage

1 teaspoon smoked paprika MUST be smoked not plain ol' paprika

1 teaspoon black pepper

1/4 teaspoon cayenne pepper (you can add more, be my guest)

1 teaspoon dry mustard

This is my favorite BBQ sauce. I used to sweat and toil over making my own, but why when you can buy a really good one. More time to make yummy side dishes and such! You can use your favorite sauce too. You don't have to use Sweet Baby Ray's. But I have to say, it's pretty good!

I grilled up 8 1/2 pounds of pork ribs for my crew and my dad. Rinse, trim, and pat your ribs dry with paper towel before you bathe them in the rib rub.

Now lay it on thick, don't be shy. I used the whole recipe of rub on my nearly 9lbs of ribs.

Just apply the rub to the meat side don't worry about the bony underside.

Then I slide my ribs into these plastic bags. I have to admit, precooking my ribs in plastic has always kinda eeked me out a bit, but after I bite into these tender morsels I forget about the plastic.

Read the package directions......you need to dust the inside of bag with flour or something or nother......it's easy.

Bake them for at least an hour at 350. I lost track of time and mine baked for 1 1/2 hours, they were perfectly happy for that extra 1/2 hour.

Then take the ribs out of the oven, remove them from there plastic cocoon and lay on a platter.

At this time I cut them into individual portions. Then I have Kenny fire up the grill....

This is where the sauce come in. Lay those babies down on the grill and give them a good dose of sauce.

How do you like my beautifully clean grill. Isn't it purdy? OK look past the years worth of grilling and take a lookeee at those RIBS, slather on the sauce. They are already cooked so at this point you just want to bake that sauce on there. It won't take long just 10-15 minutes or so.

Keep it up, you can put more than one coat of sauce on there. OOOhh doggie I am singin' the sauce song.

It goes like this...

Oh gosh, you don't need to hear that it'll ruin your appetite!

There they are. Ready for eating. Sitting ducks....just about ready to be devoured by 7 hungry people, and one dog that was DIEing to get is chomps on a rack-O-ribs.

Enjoy!