Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week. 

Pineapple Rum Sunset Punch
c/o The Kitchn

Ingredients
1 (20-ounce) can pineapple rings in juice, drained
1 cup grenadine
1 cup white rum
1/2 cup Campari
1 (46-ounce) can unsweetened pineapple juice, chilled
1/2 cup lime juice
1 (12-ounce) bottle ginger beer, chilled
Ice

Directions

Place the pineapple rings on a parchment paper-lined baking sheet and freeze until firm.

Combine the grenadine, rum, and Campari in a pitcher and stir until well-combined. Slowly pour in the pineapple juice, then lime juice, and finally ginger beer. Garnish the pitcher or individual glasses with the frozen pineapple rings. Serve the punch over ice.

Sweet and Spicy Ribs

c/o Mandy's Recipe Box

Ingredients

• 6 lbs pork or beef back ribs, cut into 2 or 3 rib portions
• 5 cups of your favorite barbecue sauce
• ¼ cup honey or brown sugar
• 2 Tbsp Cajun seasoning
• 1 Tbsp garlic powder
  
  
• 1 Tbsp onion powder

Directions

1. Whisk together the barbecue sauce, brown sugar or honey, Cajun seasoning, garlic powder and onion powder in a medium bowl. Set aside 1 cup of the mixture to use for dipping sauce in the refrigerator.
2. Set the ribs in a large slow cooker. Pour the sauce over ribs. Cover and cook on low 8 hours or until meat is very tender.
3. Uncover and remove ribs. Skim fat from sauce. Serve with saved sauce.

Chocolate Covered Strawberry Brownies

c/o Closet Cooking

Ingredients

• 1/2 cup (1 stick) butter
• 8 ounces semi-sweet chocolate, coarsely chopped
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 pound strawberries, sliced
• 8 ounces semi-sweet chocolate, coarsely chopped

Directions

1. Melt the chocolate into the butter in a sauce pan over medium heat and let cool.
2. Mix the sugar into the eggs
3. Sift the flour, baking powder and salt.
4. Mix the melted chocolate into the egg mixture followed by the flour mixture.
5. Pour the batter into a grease (optionally foil lined) 8 inch baking pan and bake in a preheated 350F/180C oven until a toothpick pushed into the centre comes out clean, about 20-25 minutes.
6. Sprinkle the strawberries on top of the brownies.
7. Melt the chocolate over medium-low heat on the stove or in a microwave, pour it over the strawberries and let cool until the chocolate is set, about 30-60 minutes.