I like this product because it’s gentle on fabrics and not as watery liquid as normal bleach. The formula is a bit thicker, preventing spatters while pouring. A thumbs up for me!
What you’ll need:
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 cans (6 ounces each) shrimp, drained
1/2 can of black olives, chopped
2 cups (8 ounces) shredded cheddar cheese
4 green onions, thinly sliced
Ground red pepper to taste
2 round loaves (1 pound each) unsliced white, sourdough or Italian bread
Additional sliced green onions, optional (We used more onions than just the 4.. I liked that better)
Assorted crackers (I used Triscuits)
* In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, shrimp, cheese, olives, red pepper and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Spoon crab mixture into bread bowls. Place on baking sheets.
* Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Serve with crackers.
Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.
Need to do a quick clean up of the shower and not want to get out the Gel Gloss or other chemicals? Try using a dryer sheet on the dry shower walls… It removes soap scum and does a decent job on water spots… It’s not a thorough cleaning, but it’s quick and painless… Great for a quick mid-week tidy up 🙂
These are absolutely awesome…. You’ll impress when you serve these ribs for supper…
What you’ll need:
One rack of baby back pork loin ribs
Old Bay’s Seasoning
2 cups of water
One bottle of Sweet Baby Ray’s BBQ Sauce
2 tablespoons Worcestershire Sauce
2/3 cup of brown sugar
With a serrated knife, score the backside of each rib by running the knife down the rib in a diagonal pattern cutting and separating the membrane on the backside of the bone. Score from end-to-end, the long way several times as well. NOTE: Be careful when scoring the ribs as to not cut too deeply causing the ribs to break apart when cooking.
In a deep baking pan (I used a black roasting pan with lid), add water and some type of liquid smoke. Mix well. Use a shaker and thoroughly coat each rib with seasoning until thoroughly coated. It may be necessary to rub seasoning onto bare spots only. Place ribs in the pan – alternating – bone side / meat side / bone side … with bone side against the pan. Cover. The pan must be tightly sealed to maintain the moisture of the ribs. Place pans in 225 degree F oven and bake slowly until done, approximately six to eight hours. Ribs are fully cooked when the bone in the center pulls freely from the meat. At this point, remove from the oven. Drain pan of liquid.
Combine BBQ sauce, sugar, and Worcestershire sauce in medium-sized bowl. Heat grill to medium-high heat and place 2-3 ribs sections on at a time, lathering completely with BBQ sauce mixture.
Cook for 2-3 minutes on each side, until it gets that good BBQ flavor and BBQ sauce gets cooked onto the meat. I used a grill brush and lathered them as well while they were on the grill.
Place finished ribs on upper rack of grill to keep warm and to keep getting that smoky flavor while you are grilling the other ribs. Serve hot with remaining BBQ sauce.
You can increase the ingredients based on the number of slabs of ribs you plan on cooking.