Baby Back Ribs Like Applebee's

3 racks pork baby back ribs, cut in half
1 c. ketchup
1/4 c. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 t. liquid smoke
1/2 t. salt

• Place ribs in a large pot and fill with enough water to cover them.
• Bring water to a boil, reduce heat. Cover and simmer for 1 hour, or until ribs are fork tender.
• While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
• Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
• Place boiled ribs, meat side down, on a broiler pan.
• Brush with half the sauce mixture and broil 4-5 inches from heat for 6-7 minutes.
• Turn ribs over, brush with remaining sauce, and broil and additional 6-7 minutes, or until edges are slightly charred.
  

Parmesan Crusted Chicken


4 (small) pieces of boneless, skinless chicken
1/4 C whole wheat flour
1/4 C grated Parmesan cheese
1/8 C butter
1/4 C milk
2 tsp oregano
2 tsp basil
1 tsp black pepper
1 tsp garlic

• Preheat oven to 400 degrees. Melt butter in oven in pan (I used an 8x8 baking pan). While butter is melting, mix all other ingredients except milk and chicken.
• When butter is melted, dip chicken first in milk, then coat generously in flour mixture, then dip in butter. Place chicken in pan to be baked. Repeat with remaining pieces of chicken.
• Bake at 400 degrees. Cooking time will vary depending on the thickness of the chicken. Check it after about 15 minutes.
  

Pumpkin Cream Cheese Muffins

FILLING:

1 package (8 ounces) cream cheese, softened

1 egg

1 tablespoon sugar

MUFFIN:

2-1/4 cups all-purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1/2 cup canola oil

24 pecan halves, optional

• For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
• Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
• Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.