Christopher Maldonado's Friends

Christopher Maldonado's Groups

Why I Joined Fire/EMS: I love the life of a fireman, getting to save lives. Running into a building that everyone else is running out of. I just love the bother hood that it comes with as well.

At 10:56pm on February 13, 2009, Angela K Sjogren said…: Oh have to hold it all together with a toothpick! LOL

At 10:55pm on February 13, 2009, Angela K Sjogren said…: Heres something for the bar-b ... My aunt makes them every year at our family reunion. They are a big hit!! package of Little smokies, cream cheese, jalapena peppers and slices of bacon. slice the peppers in half wash them out take the cream cheese and spread on the pepper, place a smokie on the cream cheese and wrap it in a piece of bacon. throw on the barbee and let cook long enough to crisp the bacon. guaranteed you will like it! That is if you like spicy food. It is mouth watering!

At 1:19pm on January 20, 2009, Beverly said…: Here's a simple cream cheese dip...great for fruit

1 8 oz pkg cream cheese
1 sm (like 1 serving) container plain yogurt
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
3 tbsp honey

Mix cream cheese and yogurt until smooth. Add spices and honey. Beat until well mixed. You can vary the quantities of the spices until it fits your taste just right.

At 11:48pm on December 15, 2008, Jay Nicholson said…: My wife makes these and they are to die for.
* 2 racks pork back ribs, about 4 pounds
* 1 1/2 cups barbeque sauce, plain
* 1/4 cup pancake syrup
* 1/4 cup brown sugar
* 4 tablespoons white vinegar
1. Mix sauce, syrup and brown sugar, set aside
2. Preheat oven to 400 degrees
3. Place ribs in their racks (I just mean do not cut them) in a large baking/casserole dish
4. Pour vinegar into dish with ribs and cover tightly with aluminum foil
5. Bake about 90 minutes or until very tender
6. Remove from oven and carefully lift off tin foil - watch out for steam
7. The ribs are now fully cooked and just need to be 'sauced' finished'
8. Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce
9. Cook until they start to develop grill marks, and turn over - now baste the top
10. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do
11. Give 'em one extra baste them after they've been removed, but just before you serve them