1/4 c. all purpose flour
1/2 t. kosher or sea salt
1/2 t. freshly ground black pepepr
1/2 t. smoked paprika
1/2 t. dried mustard
2.5 lbs. boneless beef short ribs
2 T. olive oil
1 large onion, sliced
2 cloves garlic, minced
12 oz. full-bodied beer (may substitute beef broth)
2 T. flour
3 T. water

Directions:

1. Combine flour, salt, pepper, paprika and dried mustard. Dredge ribs in flour mixture and brown in olive oil in a medium skillet.

2. Place onions and garlic in the crock pot and top with browned ribs. Pour beer (or broth) over ribs.

3. Cover and cook on low for 8-10 hours.

4. Remove ribs and onions and place on a serving platter. Cover with foil to keep warm.

5. In a small bowl, whisk together flour and water and add it to the beef juices in the crock pot. Set to high and stir until juices thicken into gravy. Pour gravy over ribs and serve. 

Nonstick cooking spray
12 oz. cream cheese softened
1/2 c. sugar
2 T. lemon juice
1 T. all purpose flour
1/2 t. vanilla
1/2 c. sour cream
3 eggs
2 t. lemon zest
1 c. warm water

Directions:

1. Lightly coat a 1-quart souffle dish or casserole dish with cooking spray. Tear off two 18″ pieces of aluminum foil. Fold each piece into thirds lengthwise. Crisscross the foil strips and center the dish on top of the crisscross. Set aside.

2. For filling, in a large bowl, combine cream cheese, sugar, lemon juice, flour and vanilla. Beat with an electric mixer until smooth. Add eggs, beating on low until just combined.. Stir in lemon zest.

3. Pour mixture into the prepared dish and cover tightly with a new piece of foil. Pour warm water into a 3.5-5-quart crock pot. Bringing up the foil strips, lift the ends of the strips to transfer the dish to the crock pot. Leave foil strips under the dish.

4. Cover and cook on high for 2.25 to 2.75 hours or until center is set.

5. Carefully lift foil strips to remove dish. Discard foil strips. Cool completely on a wire rack. Cover and chill for 4-24 hours. To serve, spoon cheesecake into dessert dishes. If desired, garnish with fresh fruit. 

1/2 lb. baby carrots (or reg. carrots cut up)
2 parsnips, cut up
1 large sweet potato, cubed
1 large onion, quartered
1 turnip, cut into chunks
2 cloves garlic, minced
2 T. water
3 T. olive oil
1/4 t. salt
1/4 t. pepper
1/4 t. fresh thyme or rosemary (optional)

Directions:

Combine all ingredients in a 3-4 quart crock pot and stir to coat. Cover and cook on low for 8-10 hours, or until vegetables are tender when pierced with a fork. 

An easy way to prevent lobster tails from curling up while cooking is to place a skewer down the middle
of the tail, or “butterfly” them using a very sharp knife or kitchen shears to carefully make a slit down
the middle of the tail’s underside.

*BOILING: Fill up a large kettle with water and add a few teaspoons of salt and bring to a boil. Add the
lobster tails one at a time, careful not to overcrowd. When water returns to a boil, lower heat and cook
for one minute per ounce.

*BAKING: Preheat the oven to 400˚F. Brush the lobster tails with butter or olive oil, and/or stuff with
your favorite mixture of spiced bread crumbs. Bake for 8-10 minutes. Serve with lemon juice and melted
butter.

*BROILING: Although this method may be considered the most flavorful and eye-appealing, it must be
done carefully and evenly as broiling time is always dependent  on the tail’s thickness. For a quick and
easy cooking “cheat,” boil the tails for a few minutes, then brush them with butter and place them under
the broiler for a few minutes more. 

2 cans artichoke hearts in water
1 c. mayonnaise 
1 c. sour cream
1 c. shredded parmesan cheese
1 T. lemon juice
1 t. minced garlic

Directions:

Combine artichoke hearts, mayonnaise, sour cream and garlic in food processor. Blend lightly. Pour in lemon juice. Blend lightly. Add parmesan cheese. Blend lightly. Microwave for 3-4 minutes. Serve warm. 

8 oz. cream cheese
1/2 lb. ground chicken
1/2 bottle blue cheese or ranch dressing
1/2 bottle (or 6-8 oz.) buffalo wing sauce

Directions:

Cook chicken and buffalo wing sauce in a pan, breaking up the ground chicken.
Add remaining ingredients and stir until smooth. Serve warm. 

And when you purchase Butcher Bucks in December, you’ll get the corresponding January coupon as part of our “Shop in December, Save BIG in January promotion!

1 med. butternut squash, peeled and chunked
1 sm. onion, diced
2-3 cloves garlic
3 T. olive oil
2-4 cups chicken broth (depending on desired thickness)
1/2-1 brick cream cheese (depending on desired thickness)
1/2 t. oregano or marjoram
1/4 t. cayenne pepper (optional, but recommended)
salt and pepper to taste

Directions:

Preheat oven to 425˚.

Put squash, onion and garlic in a bowl and toss with olive oil, salt and pepper until coated. Then lay them out in a single layer on a baking sheet and roast for 30 minutes.

Place roasted veggies in a stock pot. Add 2 cups of chicken broth. Bring to a simmer over med-high heat. Stir in 1/2 brick of cream cheese until fully melted. If necessary, add more chicken broth or cream cheese to reach desired consistency. Remove from heat.

Blend with immersion blender, or put batches into blender/food processor and blend until smooth. For a chunkier soup, mash with a potato masher or back of a wooden spoon.

Season with oregano or marjoram and cayenne pepper. Serve warm.