No Bake Oreo Truffles

Stop what you are doing! Go buy cream cheese, a box of Oreo cookies, and melting chocolates.  You need to make these.  Like right now.

These are one of the simplest recipes, yet they taste like you slaved away and became a master chocolatier.

Empty a whole box of Oreo cookies into a food processor.  Process the shit out of them.  You will end up with an almost powdery substance.  DO NOT USE DOUBLE STUFFED OREOS.  I thought this would be a good idea, more icing how could you go wrong? I was wrong.  They were much too soft and would not keep their shape. Just don't do it.

Oreo crumble!

Cube an 8 ounce block of cream cheese and mix it into the Oreo crumble (still in your food processor).  You want to make sure this gets blended up really well.  No big cream cheese chunks.  None.

Eat a little of this. It's Mandatory.

The next step is really messy.  Not a really fun messy.  Just messy.  Cover a cookie sheet with wax paper, or tin foil if that is all you have and set aside.  Take a spoon and scoop enough of the mixture for about a bite and a half and roll it into a ball.  These are fairly rich so you don't want them to be too big.  Roll them all out and put them on your cookie sheet.  When the mixture is all rolled out, pop it in to the fridge to cool for an hour or so.

These were too big.  I split each one in half after this. 

Once they are sufficiently chilled (in the sense that they are firm and holding their shape when you pick them up), you will need to melt your chocolate.  You can melt it in a couple different ways.  If you have a double boiler than you are doing better than me and should probably take over my blog.  I will assume you know how to use your double boiler to melt chocolate.  If you don't have a double boiler you can pop some melting chocolate or just milk chocolate chips in a microwave safe bowl and warm up for 30 seconds at a time until smooth.  Another trick, if you don't have a double boiler, or if you have a weird microwave, is to bring a pot of water to a boil and put a heat safe bowl on top of the pot so just the bottom of the bowl is in the water, and stir you chocolate up.  This is the way I do it.  I hope to get a double boiler soon though! **hint hint**

You are going to need some patience, maybe wine as well, for the next step.  Your chocolate needs to stay nice and smooth for dipping, so if it starts to get too cool just warm it up again.  You may find a different way that works best for you, but I drop a ball in to the melted chocolate, scoop it up with a fork, shake off the excess, and then slide it off the fork on to the covered cookie sheet using a skewer.  You want the side that was on the fork to end up on the cookie sheet.  

Also a messy, messy step

Instead of just cooling my truffles, I froze mine.  Not an awesome idea when you are dipping them in warm chocolate.  They expanded a little and some of the chocolate shell cracked.  They also did this weird thing where the filling started to squeeze out of the bottom and it looked like they were moving on their own.  Just cool.  Don't freeze.  Lesson learned.

Perfect Enough right?

To make them Christmas-y and adorable, I also bought some red and green melting chocolate from Bulk Barn.  I got real crafty with this and just popped a few in a zip lock bag and then put that bag in a pot of hot water.  They melted up perfect and made no mess!  How did it take me this long to figure it out?  Not sure.  Now I know.  You can get as creative as you want here, but I will tell you... less ended up looking like more.  Don't go overboard if you are also going for looks.  It also turns out that taking a picture of yourself carefully decorating truffles while trying to carefully decorate truffles is pretty hard.  My apologies for the terrible picture.  

Nice nail polish, Jen.  Jeez.

But wait! Those ones are white?!  Yes.  Yes they are.  I also made a batch of Golden Oreo and white chocolate truffles!  Same recipe applies, just swap out the Oreos.  These would also be really great dipped in milk chocolate.  I find white chocolate pretty damn sweet. 

Cool and enjoy!  Make sure to keep these in the fridge before serving.  Cream cheese and all.

Ready for the rules?

Ingredients

- One box regular stuffed Oreo cookies

- 8 ounces cream cheese

- 2 cups of melting chocolate or chocolate chips

- 1/4 cup colored melting chocolate (optional)

Directions

In a food processor, completely process the entire box of Oreo cookies.  Add 8 ounces of cream cheese, cubed.  Mix until completely combined.  

Cover cookie sheet in wax paper or aluminum foil.  Roll the mixture in about bite and a half size balls and place on cookie sheet.  Cool completely.  

Melt chocolate until completely smooth.  Dip Oreo and cream cheese balls into melted chocolate and set on cookie sheet to cool.  

Optional: Once cool, melt colored chocolate and pipe onto truffles.

Store in airtight container in fridge or freezer until ready to serve.

Puppy Chow

No this is not dog food.  In fact, please do not feed it to your pets.  Puppy Chow, Muddy Buddies, Christmas Crack, this is a sweet treat that goes by many names.  To me, it has always been Puppy Chow.  Since the cookies were a difficult recipe, this one is super easy instead!  Easy to make, easy to eat, hard to share.  Let's get "cooking"!

Start with a large microwave safe bowl.  Yes, microwave.  This is that kind of recipe.  Toss your chocolate chips and peanut butter in the bowl and melt in 30 second increments until smooth.  I have always wanted to try this with Nutella.  I think it would be delicious.

Make sure to like the spatula when all is said and done.

Once your mixture is all melted, dump in 9 cups of original Chex!  One of the regular boxes, not the family size, will work just fine.  You have to be pretty gentle in your mixing.  No one wants crushed Puppy Chow.  No one.

Messy and absolutely delicious.

Once your cereal is coated fairly well you can do the next step in one of two ways.  Take your biggest baking sheet and sprinkle a coating of icing sugar down.  Pour the chocolate peanut butter coated Chex out on top.  Sprinkle more icing sugar on top and then gently toss and mix until fully coated.

The easier way involves having a large, sort of heavy, plastic bag.  Pour the mixture into the bag, add icing sugar, and shake that shit up!  Second way is much easier, quicker, and results in a more even coating.  The reason you need a thicker bag is because at this point the chocolate covered Chex is still warm and using a thin plastic bag has the potential of melting! No one wants that mess all over their kitchen, especially if you might have been doing a little dance while shaking.  No judgement here.

Not enough icing sugar.  

Once your Puppy Chow is all coated and no longer sticky, put it in an air tight container and store until it is all gone!  Oh wait, I forgot a step. Test. Test. Test.  And then maybe test one more time... to be safe.

*drool*

Easiest Christmas recipe for sure!  Here are the rules, just in case you need them.

Ingredients:

- 9 cups Chex cereal
- 1/2 cup peanut butter
- 1 cup chocolate chips, semi-sweet or milk chocolate
- 1 1/2 cups icing sugar

Directions:

In a large microwave safe bowl add your chocolate chips and peanut butter.  Melt in the microwave for 30 seconds at a time until it is a smooth consistency.  Add the Chex and gently mix until all pieces are coated.

Pour mixture in a large bag and add icing sugar.  Shake until fully coated.  If you do not have a bag, you can use a large baking sheet to gently coat with icing sugar.

Enjoy!

Love,

Jen

Soft and Chewy Sugar Cookies

A few Christmases ago me and my girlfriends decided that instead of giving each other gifts we would do a cookie exchange.  It was a great way to try new things, and to not have to do all the work yourself.  Well this recipe was NOT one of the ones I made.  My long time best friend Ellen brought these and they were divine.  Super soft but not too sweet.  She made them with a glaze as opposed to the regular hard icing that always makes its way on top of sugar cookies.  I immediately demanded the recipe and have made them every year since. I shall be forever in her debt.

Sugar cookies take some time, and actually allowing the dough to cool is pretty important.  Start by mixing your flour (by dumping cups of flour INTO your measuring cup and levelling, NEVER SCOOP), salt, and baking powder in a bowl and set aside.  Using room temperature butter is also important.  In an electric mixer, cream together your butter and sugar until fluffy, then add eggs and vanilla.

Doctors recommend you do not eat at this step...

Slowly add the dry mixture to the sugar and butter allowing it to combine with each addition.  Slow and steady will ensure complete mixture.

Just a little messy

This is why it is important to properly measure out your flour.  One time I scooped instead of filled and ended up with terrible doughy sugar cookies.  Just don't do it.  

When you are finished adding your dry, you may think that you don't need all of it and you may be right, you will have a malleable dough that sticks together and holds its shape.  Split it in two, wrap each half in plastic, and pop in the fridge for an hour or so.  

Once you are ready to roll out your dough preheat your oven and roll out one half at a time.  Mine crumbled a bit when I rolled it out, but if you go very slowly it sticks together better.  Roll out about a quarter of an inch thick and cut into all the little shapes you would like!  Since I like to go simple, I always just go round.  More sophisticated.  Or something.  If you are a first timer at cookies then you just keep cutting shapes and rolling up the extra pieces until you are all out! 

A quarter of an inch or so

Bake for 9 minutes on parchment paper at 325 and then take out of the oven and move immediately to a cooling rack.  They will look a little underdone in the centre, and that is the reason why they are so good.  They will puff up a little bit in the oven, but sink back nice and flat once they cool.  

See the derpy one in the corner? I call him "Leftovers"

For the glaze, you just use egg whites and icing sugar.  You can color it if you want, but I just used some pearl dust for mine.  Went for an icicle look.  No, I was not making Frozen themed cookies, though I admit they do look that way.  I also make a small batch of regular icing sugar, with corn syrup, icing sugar, and a little bit of milk to pipe on some snowflake designs.  Brush on a coat of two of the glaze and let dry.  Once the glaze is mostly dry then pipe on some designs and let completely set.  I like to store mine in the fridge and they also freeze very well!  

Pretty and delicious!

Ready for the rules?

Ingredients:

- 4 cups all purpose flour

- 1/2 tsp salt

- 1 tsp baking powder

- 1 cup unsalted butter (if salted then cut the salt in half)

- 2 cups sugar

- 2 large eggs

- 2 tsp vanilla

Directions:

Mix flour, salt, and baking powder in a bowl and set aside.

In an electric mixer, cream butter and sugar until fluffy.  Beat in eggs and vanilla. Slowly add flour mixture to butter mixture until fully combined.

Split mixture into two round, flat discs and wrap tightly in plastic wrap.  Place in the fridge for at least 30 minutes.  Chilling the dough will help your cookies keep their shape while baking! 

Preheat oven to 325 degrees.

Once chilled, roll dough out about 1/4 inch thick and cut your shapes out.  Place on parchment paper and bake for 9 minutes.  Do NOT over bake.  Cookies will be soft and appear uncooked in the centre. Carefully remove from oven and place on cooling rack until completely cool.

Icing:

For glaze, mix one or two egg whites with enough icing sugar to create a thin paste.  Brush glaze over cookies.  Allow to partially dry and brush with a second coat of glaze.  

For snowflake designs, mix 1/2 cup of icing sugar, 1 teaspoon milk, 1 teaspoon corn syrup, and a drop of lemon juice.  You want a fairly sturdy consistency so the designs hold their shape.  Mix different amounts of those ingredients until you get a texture that can be piped from an icing bag, while also hold its shape.

Allow cookies to completely set and then they can be stacked.

Done!

I hope these become your new favourites too!

Love,

Jen

Slow Cooker Chex Mix

Ahh Christmas season.  It is one of my favorite seasons.  I get to make so many of my favorite things in such a short time! Like this weekend, in which I made ALL of my Christmas goodies.  Nothing like getting it all done in one shot and then popping it into the freezer to store until it is needed!  Over the next few weeks I will be posting all my secrets.  Christmas is only in 32 days away you know!  I needed to get all of my baking done so I could focus on shopping... which I have not even thought about yet. Great.  Maybe I still have time to get everything online? Express shipping it is.

Since I don't want to stress anyone out with complicated recipes, I thought I would start out nice and easy with Chex Mix.  A salty little snack that keeps for weeks.  Chex cereal at Christmas is like a unicorn.  You will be lucky if you can find it at your first three grocery stores.  Luckily for me, I stopped at Superstore and got the last two boxes! Score!  Chex Mix is easy, and even easier with the slow cooker, it means you have the oven empty for other treats!

The first step is really hard.  Dump all your cereal in the slow cooker.  Recipes have measured out cups, but that is not the way I roll with this one.  The Chex and rice snacks are my favorite part so I add more of them, and then just whatever else fits!  Pour them in and then gently mix them all up.

Carby carb carbs!

The seasoning is also pretty easy, and does not have to follow a strict recipe.  Melt some butter or margarine, stir in the salt and seasonings, pour it over the top, and stir up well!

Butter and salt!

Pop the lid on, set it to low for 3 hours, and stir every hour and twice in the second hour to keep any from burning.  If your lid is not vented, place a tea towel on top to catch any condensation.  You don't want soggy Chex! 

Mmm, smells delicious!

Once your three hours is up you need to pour it all out in  a thin layer to cool completely.  Throw down some parchment paper and spread it thin!

Chex Mix as far as the eye can see!

Once it is completely cool, pop it in to bags and you are done! I promised it would be easy!

Now for the rules!

Ingredients

- 9 Cups of Chex cereal
- 2 Cups of rice snacks (Bulk Barn is where I get mine from)
- 1 Cups pretzels
- 1 Cups Cheerios
- 1 Cups Shreddies

Seasoning

- 1/3 Cup butter
- 1 Tbsp seasoning salt
- 2 tsp garlic powder
- 1 tsp cayenne (optional for some kick)
- 1/4 Cup Worcestershire sauce

Directions

Add all the cereals to your slow cooker (you can use a roaster in the oven if you don't have a slow cooker).

Melt butter in the microwave.  Add the salt and seasonings and mix until salt is dissolved.  Add the Worcestershire and mix again.  Pour mixture over the cereals and mix gently.  Mix until the pieces are well coated.  I usually mix up a little extra seasoning if it looks too dry still.

Cook on low for 3 hours.  Stir after the first and second hour and then twice in the third hour.  If your slow cooker lid is not vented, place a tea towel under the lid to catch extra condensation.

Once done cooking, spread thin on parchment paper to completely cool.  Seal and it should keep for 3-4 weeks.

Enjoy!

Love,

Jen

Party Pizza Muffins

Muffins per serving: How many can you eat before they are all gone?

This recipe is one of everyone's favorite when they are invited to a Chris and Jen party.  Or even when we are invited to "feel free to bring something when you come over".  Let me tell you a secret.  These are probably the easiest thing to make.  They start with a tube of Pillsbury Grandes or Country Biscuits.  I don't usually like to cook with food that comes out of a tube, but they just turn out so fluffy and perfect, practically impossible to mess up.  Grab a tube or two of the biscuits, a small can of pizza sauce, pepperoni (I like pepperoni sticks, but Chris prefers the shredded kind), and shredded cheese.  Thats it! How easy? 

Chris wins this round.

Pillsbury is already pretty full of lard, but to be on the safe side I like to lightly spray a muffin tin with cooking oil.  Better safe than sticky!  Each tube of 10 will make you 10 Pizza Muffins so plan accordingly.  Take all of the pre formed biscuits out of the package.  How do they do that anyway?  Have all these pre cut and shaped biscuits jammed into a tube for however long.  I would probably rather not know.  It's a good thing they turn out delicious.  I digress.  Cut each biscuit in half.  Right down the middle.

Caution: Not pierogies.

This next step involves a little more work. You need to take 10 of your 20 halves and turn them in to little circles. One at a time, press them out flat (pulling the corners together) and press it in to the muffin tins. It should cover the bottom and come up the sides just a little bit. 

Time to play pizza dress up!

Now build little pizzas! I believe in you! A teaspoon of sauce onto each (hot sauce if you want a little kick), pepperoni next, and top with shredded cheese.  You can add something a little extra here, there isn't a ton of room but it's all up to you.  Just cheese is always good too.  If I ever have a little left over sauce I usually just add more on top.  Saucey Party Pizza Muffins are one of the best kinds!

Almost there!

Once you have little pizzas made in the bottom of the muffin tins you take your remaining 10 dough halves, turn them in to little flat circles as well and place them on top of your pizza toppings. I give them each a little tuck around the edges so they are mostly sealed up and then top with a little more shredded cheese. Perfect little packages of pizza goodness. Bake according to the dough's packaging instructions.  They should just pop out once baked.  Allow to cool a little bit and then get one before they are all gone!

Cool down... but just a little bit.

The Rules!

Ingredients

- One tube of Pillsbury Country Biscuits

- Can of pizza sauce

- Hot sauce (optional)

- Pepperoni

- Shredded cheese

Directions

Preheat oven according to Pillsbury instructions. Lightly grease a muffin tin. Open biscuits and cut each biscuit in half.  Take 10 of the halves and flatten in to little circles and place in the bottom of the greased muffin tin. Spread a teaspoon (roughly) of pizza sauce, top with pepperoni and shredded cheese. Flatten the other halves and set on top on the pizza toppings. Tuck the ends of the lid down the sides of the muffin tin and top with shredded cheese. Bake according to package instructions. 

Immediately remove from the muffin tin and allow to partially cool before serving. 

These are best served with friends and maybe a few beers!

I hope you all enjoy!

Love,

Jen

Sweet Sautéed Nectarines

I find that when I try to eat healthier - banana breakfast muffins, veggies and salad for lunch, lean meat and grilled vegetables for supper - I crave sweets in the evening. I really don't want to undo a whole day of eating well just so I can have a cookie or chocolate bar in the evening. My go to, other than dipping an apple in some whipped peanut butter, is sautéing fruit. This week I had a whole package of nectarines. Chris likes to tell me that I buy and waste too much fruit.  Not this week! I was determined to use up all the fruit while he was away on the farm!

This is probably the easiest non recipe to whip up when the sweet tooth hits. Warm up a frying pan and add a little bit of corn syrup to the bottom, just a drizzle. Cut up your fruit (I have done this with apples, pears, peaches, and now nectarines and usually use two of whatever I choose) add to the pan and sprinkle about a teaspoon of brown sugar on top. It does not take a long cooking time. You are just warming the fruit, you don't want a mushy mess. 

A little bubble and then throw them in a bowl and top with cool whip!

Serves one!

Paper Flower Wreath

I was a little late on the fall wreath making train, but this one turned out so pretty that I may use it all winter too!  It took a few hours to make and more than a few gluesticks, but I love the rustic chic outcome!

I started by buying a wreath form at Michaels.  Since I was so late I got it at a great price, $4.99!  I had a bunch of half cut up scrap book pages from previous crafts, failed or otherwise, so used up every bit of those.  I started by cutting circles out of all the scrapbook scraps, various sizes because I knew I wanted both big and small flowers.  From there I spiral cut all the circles.  Get good sharp scissors for this, it will make a difference.  Also doesn't hurt to get some movie theatre popcorn and sit on a friend's floor while they make their own wreath.  I would highly recommend it!

Circles and Spirals!

The spiralling part takes a little practice.  My last ones were were a little nicer than my first ones, and took less time to make as well.  You roll from the outside to the inside.  Start with a little hot glue and twist tightly.  I found that I needed to use a little bit of glue every couple of rolls just on the first few inches.  Otherwise you end up with a big whole in the centre of your flower.  Fine, but I found a little dot of glue worked best.  

Roll, glue, roll, glue, roll, glue.

After you have a few inches spiralled and glued, just roll the rest of the paper around it very tightly until you get to the end.  After you have the whole thing rolled up tight, release it and let it unwind until you are satisfied with the size.  Some I left quite tight, some I let completely unwind.  You will have the very centre of the spiral left over and that is what you will glue the rest of it to.  Fold the centre back and apply a generous helping of glue around the bottom of the spiralled paper.  Wrap the centre around the bottom and voila!

You're very own paper flower!

Now repeat the previous steps until you have a truckload of paper flowers.  Scientific unit of measure of course.  Make however many you see fit.  If you want to cover a whole wreath you will be making a lot more than I did.  I knew I wanted to just do a portion of my wreath so I made as many as the scraps of scrapbook paper would allow.  Turned out to be more than enough, but I just filled and filled.

Find where you want the top of wreath to be and place your "hanger" there.  I used burlap ribbon, folded it over on itself and glued the heck out of it.  I thought I had too much going on for a bow so just did a very basic ribbon.  Take creative authority here, folks!

Prepare to glue!

The next step is a little random.  Take all your paper flowers and start glueing them to your wreath!  Lots of glue and get them as close as you can to each other.  I started with the biggest flowers and then added all of the smaller ones after.  I bought some paper baby's breath from Michaels and I used that as a filler, just sort of placing throughout.  They had really long ends on them so instead of glueing, I threaded them through the wreath and glued them at the back of the wreath.  After it all looks the way you want it, get some clear sealant and spray the heck out of the whole thing!  Front, back, sides.  Give it a couple of coats, especially if it will live outside like mine does.  It has not starting snowing here yet, and my door is covered so no rain on it either.  I am not sure how it will hold up once the snow starts, but I can always respray it if need be! Check the details!

There is no right and wrong here.  I used mixed scrapbook paper, some flowers were perfect, others weren't, the general experience will be the same.  Beautiful.

Shopping List

- Scrapbook paper (various sizes and patterns is great!)
- Scissors
- Glue gun and glue sticks
- Wreath form
- Ribbon
- Filler (optional)
- Clear Rustoleum (or any sealant)

Have fun!

Love, Jen

Slow Cooker Korean Short Ribs

Chris went out and got us a Moose.  Such a provider!  I am new to moose meat, but am excited to learn how to cook with it and I hope that I like it!  Only problem, we still have an entire deep freeze full of beef.  Now, this may not seem like a problem to anyone "Oh you poor thing, you have two deep freezes full of meat.  Life must be hard" you may say.  I mean problem in the sense of "How the hell are we going to eat all this meat?!" Well, in organizing said deep freezes, I came across a pack of beef short ribs.  I had no idea we even had those!  Off to the internet to look for recipe ideas.  What I decided on was Korean style.  Delicious and super easy!

I'll take 6 please!

I knew I wanted to do a slow cooker recipe so I could have them ready after work and super flavorful from cooking all day.  One thing about slow cookers is that there is generally quite a bit of prep before you can toss it all in the crock.  I wake up with about an hour before I have to be at work, and that includes walking my dog, packing my lunch, and usually leaving the house late. I dont have time to brown meat or mix up sauces and chop vegetables in the morning!  In this case, no veg were needed, just a sauce that I decided to make the night before.  This sauce calls for soy sauce, sesame oil, rice vinegar, brown sugar, red pepper flakes, and fresh garlic and ginger.  I had most of those things... but I had to replace the fresh garlic and ginger with dry stuff and the red pepper flakes with Siracha (I know it is not the same thing, but some times you have to improvise)!  I think it would have been a lot more flavorful if fresh ingredients were used though, so buy your ingredients BEFORE you start cooking.  Mix all the goodies up and that's the sauce!

Check out my whisk! Thanks Chris!

Start with a package of thawed short ribs.  Mine were in ribs of three and I decided I wanted each done individually.  More sauce that way!  I ended up with 8 ribs, and the sauce seemed like just the right amount to cover them half way.  Place them in the slow cooker so that you have one layer of them.  I knew Chris would be home at lunch to flip them over so I started bone side down.

Pour your sauce! Make sure you coat all sides of the ribs.  No one wants to be left out of a good saucing.

Mmm

Cook on low for 8 hours!  My slow cooker has this great warm feature.  After the cooking time is done it switches itself to warm to keep the food at a safe temperature for 2 hours.  Always ready to eat after work, but I don't have to worry about rushing home to turn it off.

Look at the meat fall off the bone!

Once the cooking is done you want to thicken the sauce.  It is pretty much flavored water and fat at this point, doesn't coat very nicely.  Take the ribs out, put them in a dish, and cover with foil to keep warm.  I transferred my liquid to a saucepan and then put the container of ribs back in the hot slow cooker.

Has anyone seen my sauce?

I was not at all thinking at this point and I made a roue to thicken... I ended up with Korean gravy.  Don't do what I did.  If you need a thickening agent use corn starch which will be less gravy like, or you can just reduce the sauce without adding anything.  Once you have the sauce consistency you like, pour it back over those naked ribs!  To dress them up even more, top with sliced scallions and toasted sesame seeds if you have them.  Serve over a bed of rice and enjoy! I know we did!

Ah, the sauce, it sticks!

The Rules!

Ingredients

- 1 package beef short ribs (about 8-10 ribs)

- 1-2 green onions (garnish)

- 1 teaspoon toasted sesame seeds (garnish)

Sauce

- 1 cup soy sauce 

- 1 cup light brown sugar (I didn't have enough so I mixed half light with half dark)

- 4 tablespoons sesame oil

- 4 tablespoons rice vinegar

- 4 tablespoons minced fresh ginger

- 8 cloves minced fresh garlic

- 1 teaspoon red pepper flakes (or a decent amount of Siracha... I didn't measure)

Directions

In a medium bowl combine all of your sauce ingredients.  Feel free to refrigerate if you are not cooking until the following day.  

Cut ribs into individual pieces and set in slow cooker in a single layer. If you have more ribs you will need more sauce! You want your cooking liquid (sauce) to come up the side of the ribs about half way.  Pour sauce over ribs and stir to coat.  If your ribs are thawed the night before, feel free to pour your sauce over the ribs and marinate in the fridge overnight!  Set slow cooker to cook for 8 hours on low and if possible, rotate in the middle of the cooking process.

When ribs are done, remove from cooking liquid and set aside in a covered dish.  Transfer liquid to a small saucepan and reduce to thicken.  Add cornstarch if necessary.  Pour sauce back over ribs and serve over a bed of rice.  Garnish with green onions and sesame seeds.

Make sure to have plenty of napkins for these yummy, sticky ribs!

Love,

Jen