lindy, Author at Garden Seeds and Honey Bees

Bunny Tails

I needed a quick recipe for our spring dinner party, so when I saw this bunny idea I thought it would be a fun dinner roll. You can link over to our Garlic or Cinnamon Breadsticks Recipe which would be homemade and yummy alternative.

Note: The below bread bunnies are best when eaten warm.

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Cinnamon-Sugar Bunnies

*1 can refrigerated Pillsbury Italian Bread Dough

*1/4 cup melted Butter

*1 tablespoon Granulated Sugar

*1/4 teaspoon Cinnamon

Mix together the cinnamon and sugar in a small bowl.

*
Garlic Parmesan or Ranch Bread Bunnies

*1 can refrigerated Pillsbury Italian Bread Dough

*1/4 cup melted Butter

*Parsley Garlic Salt, sprinkled on bunnies

*1 tablespoon freshly chopped Parsley, for bunny tail

*Parmesan Cheese, grated

*
Directions:

Pre-heat oven 350*F.

Roll out the canned dough on a cutting board, using a rolling-pin roll out dough into a bigger rectangular shape.

Use a pizza cutter, cut the dough into 1 inch strips and then cut 2 of the strips into about 2 inch pieces for the bunny tails.

On a Silpat covered 1/2 baking sheet, pick up each strip 1 at a time and bend in half leaving a loop at the bent end. Then twist the ends twice making into ears that poke straight up and then bend them as desired, making a bunny shapes.

Brush each bunny with melted butter.

Sprinkle each bunny with Ranch topping or garlic Parmesan topping or Cinnamon-sugar topping

Then take the 2 inch pieces of dough and roll into balls. Roll the balls in butter and dip them in cinnamon-sugar or Colorful sugar crystals for the sweet bunnies and fresh chopped parsley for the savory bunnies . Place each dough tail in the loops of the bunnies.

Bake the bunnies for 15-20 minutes.

See Pillsbury cinnamon-sugar breakfast bunnies

Bunny Tails

Enjoy!

Lindy

Baby Back Ribs

Baby Back Ribs (cooked partly in crock pot)

Special Supplies:

*Crock Pot

*1/2 Baking Sheets

*Aluminum Foil

Ingredients:

*
*3 pounds Pork Loin Baby Back Ribs, remove membrane or silver skin, if desired

*1 cup Sprite or Water or Chicken Stock

*Aluminum Foil

Rub:

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*1 teaspoon Smoked Paprika

*1/2-1 teaspoon Chipotle Chili Pepper

*1 teaspoon Garlic Powder

*1 teaspoon Onion Powder

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Pepper

Instructions:

If you wish to remove the membrane/silver skin, see this You Tube Video

*
Spread the rub all over the ribs on both sides and place on a large piece of foil and wrap lightly. (The foil is used to prevent the grease from splattering all over in the oven.) Bake in a pre-heated oven at 400*F. for 40-45 minutes. (This step is to help remove fat and browning remove foil the last 10 for extra browning if desired.)

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Remove the ribs from the oven and take off the foil and place ribs onto crock pot with liquid of choice. Cook on high for 3-4 hours.

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Then place ribs on a foil covered 1/2 baking sheet and bake them in a 350* oven for 20-30 minutes, basting/brushing with balsamic glaze every ten minutes.

Option Note: I like to remove ribs from crock pot and allow them too cool slightly on a large piece of aluminum foil, wrap ribs in foil and place ribs in the fridge until the next day. Then the next day add the balsamic glaze and place them on a foil covered 1/2 baking sheet and bake in the oven on 350*F. for 30-40 minutes basting/brushing on the balsamic glaze every ten minutes. Note that the last (10 minutes) basting/brushing is when you baste or brush with your **favorite barbecue sauce.

Balsamic Barbecue Glaze

*
*1/2 cup water

*1 1/2 tablespoons Cornstarch

*1/4 cup Balsamic Vinegar

*2 tablespoons Soy Sauce

*1/2 cup Brown Sugar, packed

*In a saucepan mix together the glaze ingredients and then on medium heat bring to a boil the above glaze ingredients. Boil for 2 to 3 minutes or until sauce thickens. Set aside and allow to cool.

**Or use your Favorite Barbecue Sauce, we like Sweet Baby Rays and add/baste onto the ribs the last 10 minutes of cooking. Enjoy!!!

Balsamic Glaze recipe adapted from Laura’s Sweet Spot

Baby Back Ribs