Short Ribs

I got this recipe off of the Campbell's website and then I changed a few things.

1. 6 serving sized pieces beef short ribs (about 3 pounds) I think you could add a few more.
2. 2 tablespoons packed brown sugar
3. 3 cloves garlic minced
4. 1 teaspoon dried thyme leaves crushed (I used about half that with ground thyme)
5. 1/4 cup all purpose flour
6. 1 can campbells condensed french onion soup
7. 1 bottle (12 fluid ounces) dark ale, I used coke

I added 1 can campbells cream mushroom soup

Place the brown sugar, garlic, thyme and flour at the bottom of a 5 quart slow cooker mix ingredients and then add the short ribs and toss to coat them.

Stir the onion soup and coke in a bowl and mix then add cream mushroom soup and mix and pour over ribs in slow cooker. Cover and cook on low for 8-9 hours. or on high for 4- 5 hours.

Serve with mashed potatoes.

It made the best gravy for the potaotes and my family couldn't get enough of it. Also the meat was really tender. Very Yummy!!!!

Rich Chocolate Frosting

(courtesy of Amy Via from Allrecipes.com)

1 cup butter (no substitutions), softened
1/2 tsp vanilla extract
4 1/2 cups powdered sugar
1 1/4 cups cocoa powder (I prefer Hershey's)
1/2 cup milk

In a large mixing bowl, cream butter & vanilla. Sift powdered sugar and cocoa powder together. Gradually beat in powdered sugar & cocoa to the creamed butter. Add enough milk until frosting reaches spreading consistency. Don't add the milk before you get all the powdered sugar and cocoa in the mix...it will make the frosting runny. I frosted a 9 inch- 2 layer cake in the middle and the outside and there was some to spare. This is so good!

Chicken Salad

(Courtesy of Paula Deen)

2 Tbs. Lemon juice
1/2 cup Mayonnaise
1 tsp. salt
1 tsp. pepper
3 1/2 cups finely diced cooked chicken (about 2 breasts)
2 stalks finely diced celery
3 green onions sliced thin

In a small bowl, combine the lemon juice, mayo, salt & pepper. Toss with the chicken, celery, and onions. Serve on bread or croissant rolls.

Paula Deen's original recipe calls for 1/3 cup slivered almonds and no onions. I really like the onions and think it needs them. I also wasn't sure about the lemon juice, but I think it's what makes the recipe better (than others I have tried) and it doesn't have a lemon taste at all. I cooked the chicken in the slow cooker with water, salt & pepper for a few hours until it would shred easily. I Love this chicken salad!