Ok, here's where we are: Halloween is a few days behind us now and we're all starting to wonder what to do with the wealth of candy that has found sanctuary in our homes. Sure, you could eat it, but what if you could do something more with it? Maybe something that mixes in another vice? Say no more! I'm here to help! And I brought vodka!
I mentioned that I was trying to read Harry Potter and the Cursed Child but was having a hard time getting into it. I decided what I really needed to get in the mood (and cool off from the ridiculous heat) was some frozen butterbeer. At least that's what I've deemed this drink after reading descriptions of butterbeer online. This is delicious, requires a very few ingredients, is very quick and simple, and isn't so sweet you want to pull your tongue right out of your mouth. It's popular with muggles who aren't into the wizarding world too!
Someone recently told me she has had dreams about this cake. It's that good!
I couldn't resist taking a bite of it before I could even get good pictures of it! It's that good!
It's no-bake, you have minimal involvement with heat, and it makes a big batch, making it perfect for when you're responsible for the summer birthday at work. And no one will feel slighted by how easy it was to make. It's that good!
The hardest part might be remembering to let the Cool Whip thaw in the fridge for 4 hours before you make it, but you'll remember. You'll set a timer if you have to. It's that good!
It's not technically a cake, I guess. But a cake by any other name would taste as sweet (apologies to Shakespeare). But I'm not even going to try to convince you anymore. Just get your ingredients and equipment together and make your own and you'll automatically agree with me. It's that good!
Picture it: Arizona, 2009. The Concessions Manager has just brought in a big container of iced tea and he is offering everyone a chance to taste test it. As a good southern girl, I grab a cup, pour a big helping and take a huge swig!
And learn that iced tea is NOT synonymous with sweet tea like it is in the south.
Ok, yeah, sure, you can go to a restaurant and they might offer you the choice of sweetened or unsweetened. You can go to someone's house and they might have an unsweetened reserve for their friend who has fallen off the good sense wagon and is trying to watch her weight by cutting down on her sugar. But everyone I've ever known either has a batch of the good stuff in their fridge at all times or, at the very least, knows how to whip one up. This is why it's considered the house wine of the south.
But that moment in 2009 reminded me that not everyone has grown up with the advantages of delicious sweet tea that I have. This is a fact that I'm ready to set out and change. I give you now, with all the hospitality that you would expect, my beloved recipe for sweet tea.
Look at those pancakes! There's no other way I can think of them than as Pancake Perfection! There's a lot to be said for pancake mixes. They've come a long way in flavor and flavor choices, but it's hard to deny the pure ecstasy of pancakes made from scratch. And these are easy! This makes a batter that's great for pancakes as small as silver dollars or as large as hubcaps! They are fluffy and the perfect vehicle for syrups or jams. If you want to mix in something, go for it! It doesn't give under the weight of chocolate chips, and flour-tossed blueberries have never known such bliss! Is your mouth watering yet? Good! Then you're ready for the recipe!
As I've mentioned before, I keep strange hours at work. And sometimes I'm keeping them for weeks at a time. This means I have to really plan my cooking, as well as all the other day-to-day business that has to be taken care of (exhibit A: the obsessive planner). It's important for me to get as much food cooked in as short a time as possible, which means big batches, everything going at one time, and involving as little thought as possible. Ok, so the ranch pork chops aren't quite as easy as these ribs. There's three ingredients (plus water) and a second bowl. Complicated stuff indeed. But try to soldier on with me, would you?
Now the warning again: my food photography skills are still a work in progress. While really this recipe only required one picture as far as I'm concerned, it still involves raw meat, so it's still not all that great to look at. You've been warned. Here's a blurry picture of my cute rescue dog, Scribbles, to help strengthen you for what's behind the cut (it's blurry because she's all action in this shot, but it's worth it for those ears):
This is not haute cuisine.
This is not clean eating.
This is not a recipe with a great story.
This IS, without a doubt, the simplest, most flexible ribs recipe you will ever come across! This is what you make when you have no time and no extra brain power to devote to cooking. And it came about by mere happenstance when I found ribs on sale one day but lacked a game plan. Winging it, I grabbed two bottles of BBQ sauce and the rest is delicious history.
Now a warning: my food photography skills are still a work in progress. And if you think taking pictures of raw meat is a great way to hone them, it's probably not. The pictures after the cut are informative, but not necessarily pretty. You've been warned. Here's an arty picture of my cute rescue kitty, Tiger Lily, to help strengthen you for what's behind the cut: