Big News in the Big O!!

Since moving to Omaha from Kansas City 4 years ago, I've watched my favorite stores close their Omaha locations. First Stein Mart and then World Market. Omaha had three World Market locations, I still can't believe they didn't leave one location open.

While I don't expect Omaha to have the same retail landscape as much larger Kansas City, I keep hoping for some bright spots in that landscape. Today my wish was granted!! Later this year, Trader Joe's is opening a 13,000 square foot store in Omaha. No longer will I have to be envious of those of you who blog about this item or that item from Trader Joe's.

Besides the famous Two Buck Chuck wines, I am looking forward to trying some of the other, often publicized, Trader Joe's items!

Maybe not big news by news standards but big news in my world!

Picnic Cole Slaw

Last week I posted my recipe for Baby Back Ribs. It's one of my go to recipes when I am entertaining a large group for dinner. One of my favorite sides for a large group is this what I call my Picnic Cole Slaw. This is one of those recipes that I am not even sure where it came from. It's on a piece of paper showing the stains from years of preparation. What are your tried and true recipes? You know the ones that will turn out perfectly and everyone will enjoy?

Picnic Cole Slaw

1 bag of slaw mix
2 packages of Chicken flavored Ramen Soup
10 Green Onions, finely chopped

Dressing
1 cup vegetable oil
1/2 cup white vinegar
1/2 sugar
2 chicken flavor packets from soup

Mix together slaw and green onions. Crush noodles and add to slaw mixture. Whisk together dressing ingredients and pour over slaw. Mix well. Refrigerate for a minimum of 6 hours. Add sunflower seeds just before serving.

I am linking this recipe to Tuesday's at the Table at All The Small Stuff and Tempt My Tummy Tuesday's at Blessed With Grace.

One Year Ago Dr. Pepper Flank Steak.

Happy Monday - Cake Decorating

Happy Monday!! Knowing we would return from KC late yesterday, I decided to take today off. I have a list of things I would like to accomplish. The list is longer than the hours in the day, go through Spring clothes in the closet, split my seedlings, sort recipes for meals and blog posts, bake a cake and maybe just maybe take a short nap. Sounds like a busy day but when you normally work Monday through Friday, it's a great day!!

The cake I am baking is for tonight's final class in my Wilton Cake Decorating Course #1. We need to make a rose to "pass" this class. EEEKKKKKKK! So far in class, we've only made the first two parts of the rose and it's hard. I am sure it gets much easier with practice. Note to self, add to today's list...practice the rose!

Here's my cake from last week's class. I love making these flowers. They're so easy!

No SMS - Strawberry Trifle

We're in Kansas City this weekend. I wanted to do some shopping and Tim wanted to see the Twins play the Royals. A perfect weekend away! I didn't have time to bake SMS before we left. Stop by and check out this week's SMS recipe, Strawberry Rhubarb Cobbler Pie, chosen by the very talented baker, Tracey at Tracey's Culinary Adventures. In addition to being a great baker, she takes amazing photographs.

I do have a delicious recipe to share with you. Remember a couple of weeks ago when I posted my first trifle recipe? The Chocolate Banana Trifle was wonderful, except for one thing. It is way too big of a dessert unless you are serving a group. Last weekend, Tim's family was here for Tim's son Michael's confirmation. This was the perfect dessert. Strawberries are plentiful and inexpensive right now. This dessert was delicious and the perfect compliment to our dinner. It was just sweet enough but not too filling.





Strawberry Trifle

2 pint baskets strawberries, washed and hulled
1/2 cup granulated sugar
2 cups water - divided use
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 (14-ounce) can sweetened condensed milk
1 (3.5-ounce) package instant vanilla pudding mix
2 cups whipping or heavy cream, whipped
1 angel food cake, cubed

Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes.
Cut cake into bite-size cubes.
Meanwhile, beat cream until stiff. Fold into the pudding mixture.
Layer pudding, cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries.
Makes 12 servings.

Pink Saturday!

Happy Pink Saturday! We're in Kansas City for the weekend. I will come visiting when I return. Today I am sharing with you the pinks in our yard!!!

This week I'd like to introduce you to Ann of Tin and Sparkle. Ann's lives in my hometown of Kansas City. She has a really fun blog. If you haven't visited Ann before, stop by and say hello.

Baby Back Ribs - Foodie Friday

Since I began blogging, I've made this recipe at least three times. It's always for a group. I am in rush to get the food out and forget to take pictures. This time, I remembered to take the picture while they were cooking.

I've made this recipe with Baby Back or Featherbone Ribs. A couple of years ago when I made these, there was a chance of rain. I wanted to come up with a way to make these even if it rained. We decided to brown them first and then let them cook 4 -6 hours in the electric roaster. Everyone always says these are some of the best ribs they have ever eaten.

Rib Rub
Recipe courtesy of Steven Raichlen

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespooon hickory smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all ingredients in a mixing bowl and stir to mix. Use your fingers to break up any lumps of brown sugar. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.

Sprinkle each side of the ribs generously with the rib rub. Allow to sit at least 30 minutes.

Braising Liquid
Recipe courtesy of Alton Brown

1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Brown ribs on both sides on the grill. Place the ribs in the roaster. Pour braising liquid in the roaster. Cook in the roaster at 250 degrees for 4 -5 hours.

Serve with your favorite barbeque sauce.

Note: These could also be baked in the oven at 250 degrees. Place ribs on baking pan, cover with braising liquid and wrap in alumnimum foil.

I am linking this to Foodie Friday at Designs by Gollum.

Earth Day - In My Garden

In honor of Earth Day, here's the premier of my new weekly post, In My Garden. Every week, I am going to feature something growing in my yard or my garden. I never used to be much of a garden person. My husband Tim is so into being outside in the yard. It's infectious and while I am not as into it as he is, I am having fun.

I even started some of my flowers, veggies and herbs from seed. When they began to sprout, I was so excited. I've never had much of a green thumb. I figured they wouldn't grow. I will be featuring my seedlings from the beginning to fully grown.




I would love to start composting. I hate how much I throw away. Anything I can put to use instead of in the garbage is such a bonus. I am still researching composting. I don't want to start composting until I am sure I know how.

This week's In My Garden features the beautiful flowering trees in our yard.