Melt-In-Your-Mouth Short Ribs

Ingredients

6 serving-sized pieces beef short ribs (about 3 pounds)
2 tbsp. packed brown sugar
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 Bottle, 12 oz. Dark Ale or Beer
Hot mashed potatoes or egg noodles

Directions

Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with the mashed potatoes or noodles.
(Or on HIGH for 4 to 5 hours.)

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

This recipes looks quite easy not to mention delicious!

Grilled Chicken Fettucine

Ingredients

1 cup whipping cream
1/3 cup butter or margarine
3/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
12 ounces dried fettuccine Regular
1/4 cup purchased pesto
1 cup cherry tomatoes, halved
Dash black pepper
Toasted pine nuts (optional)
Snipped fresh basil (optional)

Directions

In a small saucepan heat whipping cream and butter until butter melts. Gradually add Parmesan cheese, stirring until combined. Cover and keep warm over low heat.

For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)

Meanwhile, cook fettuccine according to package directions. Drain and keep warm.

Cut grilled chicken into bite-size pieces. In a medium bowl toss chicken with 1 tablespoon of the pesto. Add remaining pesto and Parmesan mixture to the hot cooked fettuccine. Add tomatoes. Toss to coat. Arrange fettuccine on a serving platter; sprinkle with pepper. Top with grilled chicken. If desired, garnish with pine nuts and/or basil. Makes 6 servings

Grilled Chicken Fettucine

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

They had great flavor but I think to bring it over the top you need to add chopped avocado!

Since we don’t like Greek yogurt we used regular plain yogurt.

Also instead of using pita bread we used flat bread….which was really thin that it broke through in places…not to mention that I really didn’t like the type we bought. Next time we will go for the pita bread!

Chicken Gyros

Tzatziki sauce: 1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

Pita Bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

I made this over the weekend and they were so EASY and fun!!!

At first I was thinking maybe I should drizzle icing or frost with cream cheese frosting….but truth be told…they don’t need a damn thing!

Cinnamon Sugar Pull Apart Bread

Makes: one 9x5x3-inch loaf

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

___

Seriously….
How can you resist that!!!??

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

Martha Stewart’s Best Christmas Cookies

Every year in the beginning of December, we engage in the time-honored tradition of cookie baking. Fill your house with the comforting scent of baked goods and wow your friends and family with these exceptional Christmas cookie recipes from Martha Stewart.

These ones sound marvelous!!

Buttered Rum Meltaways

Ingredients

1 3/4 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
2 tablespoon(s) cornstarch
2 teaspoon(s) ground cinnamon
2 teaspoon(s) freshly grated nutmeg
1/4 teaspoon(s) ground cloves
3/4 teaspoon(s) coarse salt
3/4 cup(s) (1 1/2 sticks) unsalted butter
1 cup(s) confectioners’ sugar
1/4 cup(s) dark rum
1 teaspoon(s) pure vanilla extract

Directions

Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.

Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).

Preheat oven to 350 degrees F. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be refrigerated in airtight containers up to 2 weeks.

Martha Stewarts Buttered Rum Meltaway Cookies

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

I have never had mashed sweet potatoes before but this sounds so good!

Mashed Sweet Potatoes With Bacon & Blue Cheese

Ingredients

3 lbs. Sweet Potatoes, peeled & cut into chunks
1 quart Chicken Broth
4 Tblspoons Butter, melted
1 cup Half & Half
3/4 cup crumbled Blue Cheese
6 slices Bacon, cooked & crumbled
Salt/Pepper to taste
1/2 cup fresh Chives, chopped

Directions

Cook sweet potatoes in broth until tender. Drain excess liquid.

Mash with butter, half & half, cheese and bacon.

Season to taste with salt and pepper.

Top with chives and serves.

Serves 6

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

That’s what I thought growing up and would never touch the stuff. As we get older our tastes seem to change and before I knew it split pea soup is a regular during the winter.

I used to only make it on the weekends due to the long cook time but no more!

I found a recipe that uses the slower cooker!
Just throw it all in in the morning and it’s ready to eat when you get home!

We had ham over the weekend and there was a huge bone with lots of meat left over. I put the whole dang thing in the pot. My pea soup is not green but more brown. I’m assuming it’s because of the type of ham I used.

I also subbed out 1 can of chicken broth for part of the water.

Slow Cooker Split Pea Soup

Ingredients

1 (16 oz./450 grams) pkg. dried green or yellow split peas, rinsed
1 meaty hambone or 2 ham (pork) hocks (or you could use 2 cups of diced ham, in a pinch)
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tsp. seasoned salt or kosher salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 quarts hot water

Directions

Layer ingredients in slow cooker in the order given in the ingredient list. Pour in hot water. (Note: if you have a smaller slow cooker and all the water won’t fit, pour in what will fit then add the rest later as it cooks and water is absorbed by the peas). Do not stir the ingredients.

Cover and cook on high for 4 to 5 hours (for best results) or on low for 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. This soup freezes well.

Serves 8.

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

I LOVE Starbucks Caramel Apple Spice Cider during the colder months. It’s actually a very hard decision sometimes….coffee (read: caffeine) or cider!

But now….thanks to Stephanie it just might not be a hard decision anymore when I can make the same thing at home!

Quick & Easy Caramel Apple Cider

Ingredients

4 cups apple cider
3 tablespoons caramel syrup (the ice cream topping)
1/2 tablespoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons sweetened whipped cream

Directions

Use a 2-quart slow cooker. Now this is sweet—I’ve modeled it after the stuff they serve at the store. After making it this way a few times, I’ve successfully cut back on the syrup without my kids (and their friends!) knowing—do what is right for your own family.

Mix it all in together—stir, and cook on low for about 4 hours. I like to put it on after I clean up the breakfast dishes and then leave it alone until our after-school snack. I’ve also made a large pot for Girl Scout events and playdates. The kids really like it, and it’s a nice change of pace from hot chocolate with marshmallows.

Leftovers refrigerate and reheat well (in the microwave).

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

Crockpot Pumpkin Spice Latte

Ingredients

2 cups milk (I used 1%)
2 T canned pumpkin
2 T white sugar
2 T vanilla (not a typo. it asks for tablespoons)
1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
garnish with whipped cream (optional)

Directions

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon. I added a cinnamon stick to be fancy.

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com

Recipes are simple, quick and use relatively few ingredients.
Nothing I like more than to come home and have dinner already done!

Here is one that sounds absolutely scrumptious! I plan on giving this one a try in the next week or so.

Slow Cooker Shredded Korean Beef Tacos

Ingredients

3-4 pounds beef roast (I used a trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 head garlic (peeled, but leave cloves intact–approx 10 cloves)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)

Directions

Use a 6-quart slow cooker. Okay. This truly can’t be any easier. I didn’t brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn’t matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you’d like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded— you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.

This is how I made my shredded cabbage:
1 bag shredded coleslaw from the grocery store’s produce section
1 tablespoon soy sauce (la choy or tamari wheat-free)
2 tablespoons seasoned rice vinegar
salt and pepper to taste
toss together and serve immediately (it gets too wilty if you make it early in the day)

Sounds good doesnt it!!!??

Rebecca
Country Meadow Ltd.
Eco Shea Body Products

www.countrymeadowltd.com