Honey Ribs and Rice and Toffee Cream Dessert

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Honey Ribs and Rice

Makes 4 servings

Ingredients:

• 2 pounds pork baby back ribs, extra lean
• 1 can condensed beef consommé
• 1/2 cup water
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons barbecue sauce 1/2 teaspoon dry mustard
• 1 1/2 cups quick cooking brown rice

Instructions:

1. If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings.
2. Combine remaining ingredients, except rice in crockpot; stir to mix. Add ribs. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. Remove ribs and keep warm. Turn crockpot to HIGH setting; add 1-1/2 cups quick cooking rice and cook until done.
3. Serve rice on warm platter surrounded by ribs.

Toffee Cream Dessert

Makes 10 servings

Ingredients:

• 2 cups whipped cream
• 1/4 cup powdered sugar
• 1 1/2 teaspoons maple extract
• Dash salt
• 6 1-ounce bars English toffee crushed
• 22 graham crackers squares

Instructions:

At least 4 1/2 hours or up to 1 day before serving:

1. In a small mixer bowl at medium speed, beat whipping cream, powdered sugar, maple flavor and salt until stiff peaks form; set 1 cup of the mixture aside. Reserve 2 tablespoons of the crushed candy. Fold remaining crushed candy into the remaining cream mixture.
2. Spread whipped cream-candy mixture between cracker squares, using 20 cracker squares to make four stacks of five crackers. Place stacks side-by-side on a baking sheet, forming a log. Spread mixture on remaining 2 crackers and attach to each end of log. Frost entire log with reserved cream and sprinkle top with reserved crushed candy.
3. Chill at least 4 hours or until ready to serve.

Find more great family recipes and meal planning assistance at Dine Without Whine.