Easy Strawberry Napoleon Recipe

Ingredients:

1 sheet (half of a 17 oz. pkg) frozen puff pastry*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 cup milk
1 teaspoon almond extract
1 cup whipped topping
2 cup stemmed and sliced strawberries
1/3 cup sliced almonds, toasted (optional)
Powdered sugar, for garnish

Directions:
Heat oven to 400 degrees. Thaw folded pastry sheet for 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.

Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate.

Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.

This recipe makes 4 servings.

Slow-Cooked German Short Ribs

Slow-Cooked German Short Ribs

"Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!"

Ingredients

2 tablespoons all-purpose flour

1 teaspoon salt

1/8 teaspoon ground black pepper

3 pounds beef short ribs

2 tablespoons olive oil

1 large onion, sliced

1/2 cup dry red wine

1/2 cup chile sauce

3 tablespoons packed brown sugar

3 tablespoons vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 teaspoon chili powder

2 tablespoons all-purpose flour

1/4 cup water

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Directions

In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.

In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.

In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.

Cover, and cook on Low for 6 to 8 hours.

Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.