Morning ladies, it's thursday and time for another Slow Cooking Thursday. I'm sporting a new SCT banner so go ahead and update your old ones when you get a chance.
Thank you again to all the participants, I've gotten such a wonderful collection of recipes already and can't wait to see more.
Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.
Today I'm sharing 2 recipes from my new Gooseberry Patch "Slow Cooker Recipes" it's FULL of great doable recipes and I can't wait to start trying them.
Honey Mustard Short Ribs
"Thaw frozen roasts before slow cooking, if possible. Otherwise, cook on high for the first hour, then reduce to low and cook as usual....ingredients will rise quickly to a safe temperate"
3 to 4 lbs. bone in beef short ribs
salt and pepper to taste
1 c. hickory smoke-flavored barbecue sauce
3 T. honey
1 T. Dijon mustard
3 cloves garlic, minced
2 T. cornstarch
2 T. cold water
Sprinkle ribs with salt and pepper; place in a slow cooker and set aside. Combine barbecue sauce, honey, mustard, garlic and additional salt and pepper, if desired; pour over ribs. Cover and cook on low setting for 6 to 7 hours. During the last 30 minutes of cooking, whisk cornstarch into water; add to slow cooker, stirring until thickened.
Easy-Peasy Berry Cobbler
Stock up during berry-picking season for delicious desserts! Lay unwashed berries on baking sheeets and freeze, then pack into bags for the freezer. When you're ready to use them, rinse berries in a colander. They'll thaw quickly.
16-oz. pkg. frozen mixed berries
1/2 c. sugar
12-oz. tube refrigerated biscuits
cinnamon to taste
Pour frozen berries into a slow cooker and stir in sugar. Arrange biscuits on top; sprinkle with cinnamon to taste. Cover and cook on high setting for 3 hours. Serve warm.
Makes 8 to 12 servings.