Lemon Sheet Cake

1 package lemon cake mix (regular size)

4 large eggs, room temperature

1 can (15-3/4 ounces) lemon pie filling

3 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

1 to 2 tablespoons 2% milk

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar. Store cake in the refrigerator.

 Asian Ribs

6 pounds pork baby back ribs, cut into serving-size pieces

1-1/3 cups packed brown sugar

1 cup reduced-sodium soy sauce

1/4 cup rice vinegar

1/4 cup sesame oil

1/4 cup minced fresh gingerroot

6 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1/4 cup cornstarch

1/4 cup cold water

Thinly sliced green onions and sesame seeds, optional

Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.