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Scrambling to get an easy dish together for a large crowd? We got you!

Something fun and festive to make for the big game! Or any game really....

Ingredients For the Dry Rub 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon black pepper For the Ribs 4 pounds beef back ribs ½ cup barbecue sauce see Notes Equipment Small bowl Baking sheet Aluminum Foil Instructions Preheat oven to 275° Fahrenheit. Line baking sheet with aluminum foil and set aside. Mix all dry rub ingredients together in small bowl, then sprinkle evenly over ribs. Place ribs on foil-lined baking sheet, bone-side up. Cover with another sheet of foil and wrap edges of foil sheets tightly around ribs. Place baking sheet in oven and bake ribs bone-side up for 4 hours.   Remove ribs from oven. Unwrap and discard aluminum foil, drain fat, then return ribs to baking sheet with bone side facing down. Brush with...

It’s easy to turn store-bought potato gnocchi into pillows of goodness with this simple and speedy dish. And the bonus… this makes 4 portions and the welcome leftovers are delicious reheated for lunch another day!

Ingredients ¾ lb leftover prime rib 2 Tablespoons olive oil 2 Tablespoon butter 1 cup heavy cream 1 lb. penne pasta or pasta of your choice ½ onion, finely chopped 2 garlic cloves, minced 1 lb. cremini mushrooms, sliced or mushrooms of your choice 1 cup sun-dried tomatoes, chopped sea salt and pepper, to taste fresh parsley, optional grated parmesan, optional Directions: 1. Heat olive oil in a skillet. Add onion and cook until translucent, then add garlic and cook for another minute. Next, add sliced mushrooms and butter and cook until tender, 5-6 minutes, constantly stirring. 2. Add heavy cream, lowering the heat. Let it simmer for 5 minutes until the sauce reduces. 3. Next, mix in sun-dried tomatoes, salt and pepper, and parsley to taste. Stir to incorporate everything, then remove the skillet from the...