Sticky Spicy Korean Beef Ribs

These sticky, spicy Korean beef ribs are perfect for any gathering or party. The marinade infuses the ribs with flavor, while grilling adds a delicious smoky char. The combination of savory soy sauce, sweet brown sugar, tangy rice vinegar, and spicy Korean chili paste creates a tantalizing balance of flavors that will have everyone reaching for seconds.

Ingredients:

• 2 lbs beef back ribs
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons Korean chili paste Gochujang
• 1 tablespoon honey
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, chopped, for garnish

Instructions:

In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, Korean chili paste, and honey to make the marinade

Place beef ribs in a large ziplock bag or a shallow dish, pour the marinade over the ribs, and coat them evenly

Put the mixture in the fridge for at least two hours, or better yet, overnight for the best results

Warm up the grill over medium-high heat

Remove the ribs from the marinade, shaking off excess marinade

Save the marinade to use as a basting sauce

Grill the ribs for 15-20 minutes, turning occasionally and basting with the reserved marinade, until cooked through and slightly charred

Remove ribs from the grill and let them rest for a few minutes

Before serving, top with chopped green onions and sesame seeds

Deluxe Sampler Charcuterie

Indulge in a luxurious Deluxe Sampler Charcuterie featuring a selection of New Braunfels Smokehouse's finest smoked meats, assorted cheeses, dried fruits, and nuts. This charcuterie is perfect for entertaining guests or enjoying a special evening at home.

Ingredients:

• 1/2 lb New Braunfels Smokehouse summer sausage, sliced
• 1/2 lb New Braunfels Smokehouse jalapeo cheddar summer sausage, sliced
• 1/2 lb New Braunfels Smokehouse smoked turkey breast, sliced
• 1/2 lb New Braunfels Smokehouse smoked pork tenderloin, sliced
• 8 oz assorted cheeses cheddar, brie, gouda, and blue cheese
• 1 cup mixed nuts almonds, walnuts, and pecans
• 1/2 cup dried apricots
• 1/2 cup dried cranberries
• 1/4 cup whole grain mustard
• 1/4 cup honey
• Assorted crackers and bread

Instructions:

Set out the smoked turkey breast, New Braunfels Smokehouse sausages that have been sliced, and smoked pork tenderloin on a large platter

Arrange the different kinds of cheese around the meats and sausages on the platter

Fill in the empty spots on the platter with the mixed nuts, dried apricots, and dried cranberries

Gather the honey and whole grain mustard in a small bowl

Mix them together to make a sweet and sour dipping sauce

Put out the charcuterie platter with different kinds of crackers and bread to go with the mustard-honey dipping sauce

Have fun with your Deluxe Sampler of Charcuterie!

Apple Cupcakes with Cream Cheese Frosting and Caramel Sauce

These Apple Cupcakes are the perfect combination of moist and flavorful apple cake topped with rich cream cheese frosting and a luscious caramel sauce. They make for a delightful treat that captures the essence of fall flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated apples about 2 medium apples
• 1/2 cup chopped walnuts optional
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup caramel sauce store-bought or homemade
• Additional caramel sauce for drizzling optional

Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with cupcake liners

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg

Set aside

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry flour mixture to the wet ingredients, mixing until just combined

Fold in the grated apples and chopped walnuts if using

Divide the cupcake batter evenly among the muffin cups, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely

While the cupcakes are cooling, prepare the cream cheese frosting

In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy

Once the cupcakes are completely cool, frost them with the cream cheese frosting

Drizzle caramel sauce over the frosted cupcakes, and if desired, drizzle additional caramel sauce for extra sweetness

Serve and enjoy your delicious Apple Cupcakes with Cream Cheese Frosting and Caramel Sauce!

Skinny Cow Iced Coffee

Skinny Cow Iced Coffee Drink is used to make a cool and creamy iced coffee that is great for a quick pick-me-up.

Ingredients:

• 1 Skinny Cow Iced Coffee Drink
• Ice cubes
• 1 tablespoon of sugar optional
• 1/4 cup of milk or non-dairy alternative

Instructions:

Chill the Skinny Cow Iced Coffee Drink in the refrigerator for at least 30 minutes

Fill a glass with ice cubes

If desired, add 1 tablespoon of sugar to the glass and stir until dissolved

Pour the chilled Skinny Cow Iced Coffee Drink over the ice cubes

Add 1/4 cup of milk or a non-dairy alternative of your choice

Stir well to combine

Enjoy your delicious Skinny Cow Iced Coffee!

Asian Slaw with Ginger-Peanut Dressing

With a tangy ginger-peanut dressing, this Asian slaw is full of fresh flavors and crunchy textures. You can eat it as a side dish or a light meal any time.

Ingredients:

• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Instructions:

In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, maple syrup, lime juice, and grated ginger to make the dressing

In a large bowl, combine shredded cabbage, shredded carrots, chopped cilantro, and chopped green onions

Pour the dressing over the slaw and toss until well coated

Sprinkle chopped peanuts over the top before serving