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Pig of the Month BBQ

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Easter Dinner, Pig of the Month Style

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Easter Dinner, Pig of the Month Style

One of the very best things about holidays is the gathering of family for a big meal or it could be the worst thing.

With so much to do on a holiday it’s tough to make a great big spread also.  Frankly I’d rather be out Easter egg hunting than spending all my time in the kitchen.

Easter is also the end of Lent, a 40 day time period of fasting, prayer and penance.   Many people who observe Lent give up meat not only on Fridays but for the entire period.  For me that’s more penance than fasting!   Easter isn’t only the end of Lent;   it is also a celebration of Spring!

Whether you are celebrating a traditional Easter or the celebration of Spring, what better way to celebrate a holiday and the end of Lent then going all out carnivore with some Pig of the Month’s Dry Style BBQ Baby Back Ribs!

They are the perfect ribs for family and friends, I know my mom isn’t super fond of overly saucy ribs, she prefers them dry so she can add just the right amount of sauce and the kind of sauce that is more suited to her taste. To make everyone happy, why not get the BBQ Sauce Sampler to serve with the ribs?

To celebrate spring how about serving this Grilled Asparagus and Egg salad (a perfect way to use some of those Easter eggs) with some Lemon and Blueberry Mason Jar cakes to finish off the meal?

Grilled Asparagus & Egg Salad with Meyer Lemon Vinaigrette

½ cup olive oil, plus extra for drizzling
1 bunch ‘fat’ asparagus, washed and trimmed
3 tablespoons Meyer or regular lemon juice (about 1 ½ lemons)
1 tablespoon minced shallot
½ teaspoon grated lemon zest
1 tablespoon minced thyme
½ teaspoon sugar
Kosher Salt and fresh ground pepper
2 hard boiled eggs, peeled and chopped
3 slices of bacon, cooked crisp and crumbled
Shaved parmesan for garnish if desired  

Spread the asparagus across a rimmed baking sheet, drizzle with olive oil and generously salt and pepper.

Roll the asparagus around until it is completely coated.

Grill asparagus on high heat, flipping occasionally until tender crisp, about 5 to 7 minutes.

Return to baking sheet and set aside to cool.  

In a small bowl whisk together the lemon juice, shallot, lemon zest, thyme, sugar and some salt and pepper.  Set aside.  Note: dressing can be made the day prior.

  Cut the asparagus into 2” pieces. In a large bowl toss together the cut asparagus, eggs and bacon with the dressing.

Garnish with parmesan shavings if desired.    

Lemon & Blueberry Mason Jar Cakes

Base cake mix: 1 box Angel Food Cake Mix 1 box Lemon Cake Mix   Per Jar: 6 tablespoons prepared dry cake mix 1 lemon zested and juiced (2 tablespoons juice) 2 tablespoons water ¼ cup blueberries (frozen is fine, no need to defrost)   In a large zipper top bag add 1 box of angel food cake mix and one box lemon cake mix, mix well. To each jar add 6 tablespoons of angel lemon cake mix, 2 tablespoons lemon juice, 2 tablespoons water and lemon zest. Stir to mix, drop in ½ the blueberries. Microwave uncovered for 90 seconds. Let cool and top with the remaining blueberries and the lemon whipped cream if desired (recipe follows).  

Lemon Whipped Cream

1 cup whipping cream 2 tablespoons sugar Juice of ½ lemon Zest of one lemon   Freeze a metal bowl and beaters for 10 minutes. Add all ingredients to the frozen bowl and whip until soft peaks form. Whipped cream can be made up to 4 hours in advance (do a quick rewhip before serving).   Note: If transporting cake, store whipped topping in a separate container and keep cool, put canning jars on cake for the perfect picnic cake!   You can read more recipes and ramblings at The Kitchen Witch, or follow on Facebook and Twitter@TKWblog.   Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of The Kitchen Witch. All rights reserved by Rhonda Adkins.   Posted in Main Dishes, Party Ideas, Recipes, Side Dishes, Sweet Endings | Leave a comment

Chocolate Cheesecake Banana Trifle

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Chocolate Cheesecake Banana Trifle

Don’t confuse this Trifle with trifle. My Trifle is a quick and easy version of the traditional English Trifle, which consists of layers of cake, pudding and fruit. It is very different than a trifle, which is an article of little value. I guarantee you will think this trifle is of great value once you dig your spoon into it! Believe it or not you can have this trifle ready in 5 minutes! This is a perfect dish to get kids involved because it’s easy to make and they can see the layers that they created. It’s also a perfect dish if you have teenagers with hungry friends in the house, trust me it’ll be gone faster than it took to make it. Although I used cheesecake pudding, chocolate whipped topping, bananas and graham cracker crumbs you can easily substitute any of the ingredients. How about vanilla pudding, strawberries, crumbled vanilla wafers and plain whipped topping? Go tropical with banana pudding, crushed pineapple, crumbled coconut macaroons and whipped topping sprinkled with crushed macadamia nuts. The possibilities are only limited by your imagination!


Chocolate Cheesecake Banana Trifle

Makes 2 mini trifles 1 package (4 serving size) instant pudding mix (Cheesecake flavor) 1 cup chocolate flavored whipped topping 1 banana, sliced ½ cup graham cracker crumbs Mix the pudding according to package directions, refrigerate for 4 minutes. In two small trifle dishes, layer ¼ of the pudding on the bottom, followed by a layer of sliced bananas. Add ¼ of the chocolate whipped topping on top of that and sprinkle with the graham crackers. Repeat one more time. Serve immediately or refrigerate until ready to serve.   You can read more recipes and ramblings at The Kitchen Witch, or follow on Facebook and Twitter@TKWblog.   Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of The Kitchen Witch. All rights reserved by Rhonda Adkins.   Posted in Recipes, Sweet Endings | Leave a comment

Peanut Butter Caramel Baked Apples

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Peanut Butter Caramel Baked Apples

When I was in high school I used to go over to my boyfriend’s house, he lived with his brother and sometimes I would have breakfast there before we walked to school. My boyfriend’s house was stocked with only healthy foods. I mean really healthy food; food that this teenager wasn’t interested in, at least there was very little that I was interested in. I always had the same two things, a scrambled egg sandwich or apples and peanut butter; sometimes I would sprinkle cinnamon sugar on my apples and peanut butter to change things up. It was those peanut butter and apple breakfasts that inspired these baked apples. peanut butter and caramel baked apples


  4 Apples (Gala, Granny Smith, McIntosh) 2 to 4 tablespoons peanut butter 4 caramels 1 box refrigerator pie crust 1 egg white plus 1 teaspoon water Cinnamon sugar (1 part cinnamon to 2 parts sugar)   Preheat the oven to 425F. Peel apples, cut the top off, about ½” down. Core apple but don’t cut all the way through (a small melon baller works well). Place 1 caramel in the center and fill with peanut butter. Roll the top and bottom in cinnamon sugar . Place top back on apple. Repeat with the remaining apples, set aside.   Unroll pie crust, cut in half. Place an apple in the center and wrap the apple in the pie crust half, gently molding and pressing the pie crust around the apple, until the apple is completely covered with only the stem showing. Cut the excess crust away and set aside, you can cut leaf shapes out of the extra crust if desired. Repeat with the remaining crust and apples.   Beat egg with the water and brush it all over the pastry. Place apples in a casserole pan (do not allow them to touch). Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15 minutes or until light golden brown.  

baked caramel apples

baked apples

peanut butter apples

baked apples with peanut butter

baked caramel apples

peanut butter and caramel apples

baked peanut butter caramel apples

 —-   Rhonda, thekitchenwitch.com Posted in Sweet Endings | Tagged , , , , , | Leave a comment

Your Luck is Served: Foods to Bring Good Luck

Posted on by admin   Superstition has never been so delicious. Forget black-eyed peas and collard greens, let’s ring 2012 in with a meal we can look forward to! We have a 3-course-meal that will assure lady luck a seat at your dinner table.

Drink: Pomegranate Champagne Cocktail

pomegranate champagne cocktail   The ancient Egyptians regarded the pomegranate as a symbol of ambition and Persian cultures linked it to fertility. 6 tbs Pomegranate syrup 1 bottle brute Champagne 6 lemon twists Place one teaspoon of syrup at the bottom of each champagne flute or glass. Gently pour in champagne and garnish with a lemon twist.

Course 1: Cabbage Ramen Noodle Salad

lucky cabbage salad   In Germany and Ireland, rich, green cabbage is consumed on New Year’s Eve to assure prosperity and fortune is a component in the year to come. Add the Chinese ritual of eating noodles to symbolize a long life and you have quite the starter!   1/2 head cabbage, finely chopped 4 green onions, chopped 1 pkg. Top Ramen noodles (beef or chicken), crumbled 1/2 c. sliced almonds 1 pkg. sunflower seeds (optional) Mix together except the noodles and refrigerate a few hours.   Dressing: 2 tbsp. sugar 3 tbsp. vinegar 1/2 c. salad oil 1/2 tsp. pepper Flavor packet from the noodles      

Course 2: BBQ Salmon Skewers

bbq salmon skewers   Asian cultures associate fish with moving forward since fish constantly swim ahead. Throw some fresh vegetables into the mix for a fresh start to the New Year to tie your main course together. 1 pound salmon, wild, steaks or filet 1/3 cup barbeque sauce Pre heat grill to medium heat. Pat salmon dry with a paper towel, then cut salmon into large bite size pieces. Divide the salmon equally and thread on to skewers. Brush the salmon with the sauce and pepper lightly if desired. Grill kabobs for about 4 minutes per side or until done.    

Course 3: Greek Vaselopita Cake

vasilopita cake   On New Year’s Day, Greek families cut the Vasilopita to bless the house and bring good luck for the new year. It is traditional to bake a coin into the Vasilopita. The one who receives the coin is considered to be especially blessed for the year. 2 cups of sugar 8 oz of butter 7 eggs 3 cups of plain flour, sieved 4 leveled teaspoons of baking powder 1 cup almonds, ground to powder 1 tablespoon vanilla ¼ cup of brandy (or congac) 2 oranges (grated zest) I cup of milk Sieve the flour and baking powder together in a bowl. Beat the butter and sugar together until creamy. Add the eggs, one at a time, so that each egg is fully incorporated before you add the next. Add the vanilla, grated zest and brandy. Then add the almonds. Finally add the flour and the milk, a little at a time. Grease with butter and line with greaseproof paper a 30cm (12 inch) baking tin. Empty the mixture in. Add the traditional coin. Bake at 170ºC (340 F), in a well preheated oven, for approximately 1h and 10 minutes. Garnish with sieved icing sugar.     This year don’t just have luck in your corner- serve it on a platter! Fully planning on indulging in this luck feast, I embrace 2012 with open arms! Please look for my eBook, “Uplifting Reflections: Thought for the Week Soul Journal” in January! In the meantime, visit me at www.upliftingreflections.com – Kat Cowley     Posted in BBQ, Booze & Beverages, Main Dishes, Party Ideas, Sweet Endings | Tagged , , , , , | Leave a comment

Hot Cocoa in a Jar

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Hot cocoa in a jar   Hot Cocoa in a Jar makes a great hostess gift, or a last minute holiday gift. It’s simple to make, and delicious! Here’s what you’ll need:   – 1 cup powdered milk – 1 cup unsweetened cocoa powder – 1 cup granulated sugar – ¼ teaspoon salt – ½ cup milk chocolate chips – ½ cup crushed peppermint candy – ½ cup mini marshmallows   In a 1-quart jar, layer powdered milk, cocoa powder, sugar, salt, chocolate chips, peppermint candy and marshmallows (in that order).   If your jars are different sizes, just keep the ratio of ingredients constant.   Include a tag with directions: “Mix contents in a large bowl. For each serving, place 1/3 cup cocoa mix in a mug and stir in 1 cup boiling water. Store remaining mix in airtight container.” Hot cocoa in a jar   Enjoy! Faith http://designfixation.blogspot.com     Posted in Party Ideas, Sweet Endings | Tagged , , , , | Leave a comment ← Older posts