Let’s no forget Halloween! Below is a fun treat that I just l-o-v-e, love!
Peanut Butter Treats
1 small jar Jiff peanut butter, 1 can of Duncan Heinz cake frosting (vanilla or chocolate)
Microwave peanut butter 90 seconds. Microwave frosting 60 seconds. Mix and pour in baking pan lightly greased and refrigerate until solid. Cut and EAT when set. OMG, I ate half the pan.
And with the cold weather approaching, here is one of my favorite one-pot recipes
Short Ribs – Crock Pot Recipe – You can make two different dinners from this
- 2 lbs. short ribs
- 1 lb. mushrooms – washed and sliced
- 1 large leek (or onion) sliced thin
- 3 cloves crushed garlic
- 1 tablespoon olive oil
- 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
- 8 oz. broth (bone is the best but you can use chicken or vegetable)
- 1 tsp. ground savory
- 1 tsp. dry oregano
- 1 tsp. thyme
- Pinch of salt
- Fresh ground pepper – to your taste
Brown the short ribs in the olive oil. Don’t overcook. Remove and set aside.
Brown the leeks and garlic in the same pan.
Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper. Stir together.
Add ribs and top with the mushrooms.
Cook 6 hours on high or 8 hours on low.
The meat will literally fall off the bone, that you can discard.
First meal is the beef. Serve with mashed potatoes.
Second meal (which is the best part for me)
Pappardelle pasta. Those are the long flat ones that are about a ¼ inch thick. They usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make. Cook pasta according to your liking.
Heat leftover mushroom sauce and serve over pasta.
Garnish with fresh basil, grated parmesan, or pecorino cheese.
If you’re like me and you want to give it a kick, sprinkle crushed red pepper.