This is a week for easy recipes.
Easy sweet ribs
4.5 lbs. boneless country style pork ribs
2 cans Dr. Pepper soda, divided
3/4 C BBQ sauce (your favorite – we like our Sweet Baby Ray’s!)
Place ribs in bottom of a slow cooker. Pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high. Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top. Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Pepper soda.
Carefully remove ribs from slow cooker and place on rack. Brush tops with sauce. Bake for 15 minutes, flip and brush other side. Bake 15 minutes more. Serve remaining sauce at the table.
Easy salmon patties
1 14.75-oz. can of salmon
salt and pepper to taste
5-7 Saltine crackers crushed
squirt of lemon juice
butter or oil for frying
Drain salmon and remove skin and bones. In a medium bowl, mix remaining ingredients. If mixture seems too wet, add another cracker or two. Divide mixture into 4 equal parts and form patties. Heat butter/oil in a large skillet and cook on both sides until brown.
Easy lemon mousse
1 pkg. (4-serving size) lemon Jello
1/2 C boiling water
1 8-oz. pkg. cream cheese, softened
1/2 C cold water
1 C Cool Whip
berries for garnish
Add lemon Jello into a bowl and pour in boiling water. Stir until Jello is completely dissolved. Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth.
Pour mixture into a large bowl and add Cool Whip. Mix together until well blended and smooth. Spoon into four to six dessert dishes (depends on how full you want them). Place in fridge for 2 hours. When ready to serve, top with berries or Cool Whip.
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(Melanie Behrens – firstname.lastname@example.org)