Slow Cooker BBQ Ribs!

These were so good I didn't stop to take a picture. Trust me they were delish!

Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup BBQ sauce or chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce (optional)

Directions
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.(I just boiled them on the stove for 20 minutes then put them in the slow cooker. They came out great.)
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, BBQ or hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

(this has a bunch of gravy in the cooker after you take the ribs out. Perfect over mashed potatos or noodles.)

Spanakopita (greek spinach pie)

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley 2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 5/31/2010

Asian Slaw!

Ingredients
1 (3 ounce) package Chicken (can use beef flavor) flavor ramen noodles with seasoning packet 1 (3 ounce)
(3 ounce) package sliced almonds (toasted)
1 bunch green onions (chopped)
1/2 cup rice wine vinegar
1/2 cup sesame oil
1/2 cup white sugar 1
(16 ounce) package coleslaw mix

Directions
Crush the ramen noodles in a bowl, and stir in the chicken or beef seasoning packet, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.

Spicy Creamed Spinach!

Gina's Spicy Creamed Spinach
Recipe courtesy The Neelys

.Prep Time:10 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:
2 to 4 servings.Ingredients
•3 bunches fresh spinach, washed well, rough stems removed
•2 tablespoons butter
•2 tablespoons extra-virgin olive oil
•2 shallots, chopped
•3 cloves garlic, chopped
•1 1/2 teaspoons red pepper flakes (put in less if you don't like spicy)
•3/4 cup heavy whipping cream
•1/4 teaspoon freshly ground nutmeg
•1/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper
Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.

Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.

*This was so yummy, my family members who usually don't eat many vegis went back for 2nds.*