Monday, June 7, 2010

Sunday Supper

Sunday is usually my most productive day in the kitchen. I can usually fix a pretty yummy meal (since I have all afternoon to do it), as well as do some of my prep work for the week.

Yesterday for dinner, we had the best crock pot bbq ribs. I have made them once before - and they are by far the best ribs I've ever had. In years past, Chad and I always fixed ribs on the grill... and while I enjoy the charred flavor, the ribs never get tender and always seem dried out.

Crock pot ribs? Those babies fall off the bone.
Look at all that yummy sauce.
Here's the recipe I use...

Crock Pot BBQ Ribs:

Ingredients:
3 pounds short ribs
1 onion, thinly sliced
1 cup water
2 teaspoons beef flavored bouillon granules
1 cup hickory barbecue sauce
3 tablespoons dark brown sugar
1 tablespoon Dijon mustard
2 tablespoons cornstarch dissolved in small amount of water

Directions:
1. In large skillet over medium high heat, brown short ribs on all sides.

2. Place ribs in a slow cooker. Top with onions. In bowl, combine water, beef granules, barbecue sauce, brown sugar and mustard. Pour sauce over ribs.

3. Cover and cook on LOW 6-7 hours or until tender. Add cornstarch mixture and continue to cook 20 minutes or until sauce thickens.

4. Enjoy!

And yesterday I did something I rarely do - baked a dessert! I like doing desserts... I just don't make them often. I guess I'm more of a cook than a baker.

But these - Hungry Mouse's Black and White Cookies - are so easy and delicious. The secret ingredient in them (which you'll see when you read the recipe) somehow make the cookies very crisp and airy (almost meringue-like.)

Oh man.
Tell me why I decided against bringing a cookie to lunch today?

The problem with making cookies (especially when you only have 2 of you living at home), is that they are best right out of the oven. But you end up making a whole batch (and really, who can to eat 24 cookies within a few days) - and then end up throwing half away a few days later. I combatted this problem by only making a few cookies, and freezing the rest of the dough.

Here's how I did it: I took a cookie sheet, lined it with wax paper, and dropped spoonfuls of the cookie dough on the sheet like I would if I were baking them (except I squeezed a lot more on each cookie sheet... since I didn't need to leave room for them to expand.) Then I loosely cover the cookie sheet with cling wrap, and pop the unbaked dough in the freezer. I left it in there for about 3 hours until the dough froze. Then I took the cookie sheet out of the oven, and took all my frozen cookie dough balls and put them in a freezer bag (to save space.) Now, I can just make a few fresh cookies at a time by taking out a few of the frozen dough balls and letting them defrost in the fridge for a couple hours before baking.

Frozen cookie dough will stay good for 4 to 6 weeks.

Consider this a MPLT Public Service Announcement.

Annnndddddddddddddd you're welcome.

2 comments:

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  2. Ohmigosh! I read this cookie recipe today and decided I needed to attempt these ASAP. I will eat anything "cookies & creme" or "oreo-esque" and had never heard of any cookies like this. Luckily I had all of the ingredients (except for Oreos, which I ran out to get). I served them to my friends who came over for dinner and they were a HUGE hit. I even sent them home w/ baggies of them to pack in their lunch tomorrow. Thanks for the recipe...LOVED it =)

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