Tuesday, November 24, 2009

"Secret's in the Sauce" BBQ ribs

Wow...these were sooooo good and TENDER. They fell off the bone when trying to get them outta the crock pot. I strained the sauce after cooking, added 1 Tblsp of flour and brought to a boil to thicken it. Served with the ribs. DELISH!

"Secret's in the sauce" BBQ ribs

2 racks pork baby back ribs (about 4-1/2 pounds)
1-1/2 teaspoons pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tablespoon Dijon mustard
1 garlic clove, minced

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs.
Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce. Yield: 5 servings

Sunday, November 22, 2009

Slow cooker Lasagna

This was REALLY good and REALLY easy! It also leaves plenty of room to doctor it up to your liking. I use ground turkey and next time will let it cook on low only 4 hours because I felt the noodles were too soft at about 5 1/2 hours out.

Slow Cooker Lasagna

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) Ricotta Cheese
1 pkg. (7 oz.)Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.