~Turnovers~

I have been experimenting in making turnovers, I tried using Pillsbury Crescent rolls but it was too much like bread, then I spied Pepperidge Farm Puff Pastry Sheets and they worked good!

Ingredients:

• 1 Box Pepperidge Farm Puff Pastry Sheets
• 1 8 oz. box of Cream Cheese
• ¼ cup of sugar +
• 1 tsp. Vanilla extract
• 1 Egg

Options:

• Berry Medley Unsweetened All Natural Frozen
• Cherry Preserves
• Wild Blueberry Preserves

Direction:

• Thaw the pastry sheets, bring the cream cheese to room temperature, and preheat the over to 400F.
• Mix the cream cheese, sugar, and the Vanilla extract.
• Cut each pastry sheet into quarters.
• On each square put a dollop of cream cheese in the center of the square. (It will take a little experimentation to find the dollop of cream cheese) You can also either add a preserve or berries.
  
• Wet the four sides of the pastry sheet and fold over and seal with a the tines of a fork. You can place any filling on the cream cheese.
• Put a slot in the top of the turnovers to vent the turnover and brush with an egg wash, sprinkle with sugar.
• Place the turnover in the over for 15 – 20 minutes.
• Let cool and sever.

~Slow Cooked BBQ Country Ribs~

~Slow Cooked BBQ Country Ribs~

Super simply recipe.

Ingredients:

• One package of country ribs
• One cup of BBQ sauce
• ¼ cup of brown sugar
• ½ cup of apple cider vinegar

Directions:

• Place the ribs in the slow cooker and put about a ¼ inch of water in the bottom, cover and cook on high for an hour.
• While that is cooking mix the BBQ sauce, brown sugar, and vinegar together.
• After an hour drain off the water and add the BBQ sauce mix until it covers the ribs with it. If there is not enough of the BBQ sauce mixture, mix some more up.
• LOW: 7 HOURS / HIGH: 3 HOURS — Ribs that are soft but stay on the bone (as shown in the video below).
• LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart in your hands ribs that melt in your mouth like butter (as shown in the image below).

Options:

• Add Yukon potatoes, carrots, and onion.
• Serve with rice. I like wild rice.