This Week, Melissa from Alosha’s Kitchen posted a tasty recipe for Braised Short Ribs. To give the ribs flavor, Melissa used a variety of spices to create a homemade version of Emeril’s Essence Creole Seasoning. Similar to a stew, the meal includes hearty vegetables like onions, carrots, and celery. Because the meat cooks for a about 2 hours over low heat, the ribs will melt in your mouth upon the first bite. This recipe captures comfort food at its best; it’s a great dinner for a family of four…or a very hungry group of friends!

Melissa’s blog features other savory meals like this one, along with many more delicious pictures that will make your mouth water! Be sure to visit her blog and say hello!

Thanks for sharing this recipe with us, Melissa! We can’t wait to see what other incredible recipes you’ll cook up next!

Most of the time I put jam on my toast. Since jelly is made with fruit juice and tends to be lighter, I prefer something a little thicker, but not as chunky as marmalade. Then there’s butter, not the sweet and creamy substance that makes baked goods oh so mouth-watering, but the kind that’s made from fruit, like apple butter. It’s heavier and spicier than a jelly or jam, but it does not contain one bit of butter. So why the peculiar name? Well, it has a tendency to spread like butter, which makes it great to use in a recipe for something like fig bars. I speak from experience!

I baked these bars just this morning. And because I’ve come to terms with the fact that I’m somewhat of a food snob, I didn’t buy an already-made jar of fig jam. I might’ve taken the second easiest step, by using Dr. Oetker’s Jam Express, but it made me feel a little better that I even tried making the filling myself. It was fun and easy! I didn’t process the fig butter after I placed it in the jar, because I was going to use it the next morning. Dr. Oetker says you don’t have to! However, I’m always skeptical of doctors - I suggest processing it anyway, in case you plan on keeping it out of the fridge.