Brown Sugar Recipes

While growing up, my family always had a white KitchenAid mixer sitting on our counter. It normally had a cloth cover on it. My mom used it all the time to make cookies & red velvet cakes. Honestly, I didn't think much of it, but she always referred to it as her "KitchenAid" rather than her mixer.

When I was 12 years old, my parents separated. My mom moved out and took little with her, but she did take her KitchenAid mixer. That's when I really noticed the void. I liked to make cookies. I talked my dad into buying a cheap mixer. We bought a couple second hand mixers. They both broke. Needless to say, I didn't make many cookies.

Eventually my dad remarried and his new wife had a white KitchenAid mixer just like my moms.

When I got engaged it was fun to go do the little wedding registry thing. We only registered at one store. I believe it was the now bought-out ZCMI. My wife put a cobalt blue KitchenAid stand mixer on the list. She explained to me all that she had in her hope chest and that her kitchen would always be navy blue and yellow.

I have a grandma that gives a KitchenAid mixer to every granddaughter or grandson that gets married. We were no exception. It is always a white one though. So we simple went to ZCMI and exchanged it for the cobalt blue one to go with my wife's kitchen colors.

All my brothers and sisters own a KitchenAid mixer. My parents and grandparents all own a KitchenAid mixer, with the exception of my father's parents who never really baked anything come to think of it. My wife's family is the same way. Her mother and grandmother both have the BIG KitchenAid mixers and her sisters also own KitchenAid mixers.

KitchenAid has become the de facto standard for stand mixers and I'm sure the tradition will continue with our kids.

Yum Yum Thanksgiving Turkey Glaze

Ingredients;

2 Tablespoons Butter
1/2 Cup of Maple Syrup
1/2 Cup Light Brown Sugar
1/2 Cup Rendered Fat
1 12 ounce can of Cola

Bring glaze to a boil and render down until mixture begins to thicken into a syrup. Take glaze and apply liberally over roasted turkey and serve.

Ingredients;

3 racks of baby back pork ribs: 1 1/2 pounds

Rub Ingredients
1/2 cup of light brown sugar
1 tablespoon kosher salt (must be kosher)
1 tablespoon chili powder
1 tablespoon of black pepper (I prefer freshly ground)
1 teaspoon of cayenne red pepper

Sauce
1 tablespoon of olive oil
1/2 teaspoon of granulated garlic
1/2 teaspoon of chili powder
1/2 teaspoon of cumin
2/3 cup of ketchup
1/3 cup of cola (rootbeer all works)
2 tablespoons of soy sauce
2 tablespoons of cider vinegar (must be cider)
1/4 teaspoon of ground black pepper

To make sauce: In a medium saucepan over medium heat, warm the oil. Add the garlic, chili powder, and cumin. Cook for 30 seconds, stir occasionally. Add the remaining sauce ingredients, whisk them together, and allow the sause to simmer for 5 minutes.

Prepare the Ribs: Remove the this membrane from the back of each rack of ribs. Keep ribs at room temperature the day of cooking. Next apply the rub liberally to the outside of ribs pressing the spices into the meat.

Place ribs on grill over indirect heat until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing with sauce hitting all sides.

Now the secret; transfer ribs to a baking sheet coat the cooked ribs with the remaining sauce and cover tightly with aluminum foil. Let rest for 30 minutes before serving.

ENJOY

Grill Time: 1 1/2 to 2 Hours

Spagetti Sauce Ingredient

2 McCormick Spagetti Seasoning Packets
1/4 Brown Sugar
1 lbs Ground Beef or Sausage
1 8 1/2 oz can of corn
1 12 ounce can of stewed tomatoes
1 8 ounce can of olives
2 8 ounce cans of tomato sauce
16 ounces of water
2 whole gloves of garlic
1 green pepper
1/2 of an onion

Directions: Brown the ground beef in a frying pan and season meat with garlic salt, onion powder, cayenne pepper, and black pepper. Set aside once browned.

In a crock pot combine the McCormick seasoning, brown sugar, corn (drained), stewed tomatos, olives (drained), tomato sauce, water, chopped green pepper, chopped Walla Walla sweet onion and garlic, and browned beef. Turn the crock pot on high and let simmer for at least 3 hours.

Enjoy

Pineapple Express

Ingredients:

4 Tablespoons unsalted butter
1/3 cup light brown sugar, firmly packed
1/2 cup fresh orange juice
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 Tablespoon fresh lemon juice
1/2 ripe pinepple

In a medium skillet over medium-high heat, melt the butter and cook until it begins to turn brown. Add the brown sugar and stir until it dissolves. Add the orange juice, watch out, it will bubble up when it hits the hot syrup. Stir until the mixture is smooth. Season with the salt, pepper, and cloves. Cook until the mixture turns syrupy. Remove the skillet from the heat add the lemon juice, stir well, and pour the glaze into a medium bowl to cool.

Remove the top, bottom, and all the rough peel from the pineapple. Cut the pineapple lengthwise into quarters and remove the core from the section. Cut each quarter in half and then into 1 inch pieces. Add the pineapple pieces to the bowl of glaze and gently toss to coat them. Thread onto skewers. Grill over direct medium heat until the pieces are golden brown all over. Turn occasionally until done.

Serve up warm. ENJOY