Ingredients

• 1 medium sweet onion
• ¼ cup sun-dried tomato spread
• 1 (1.2 oz) packet creamy pesto sauce mix, divided
• 1 teaspoon dried Italian seasoning
• 2 lb beef chuck short ribs
• 2 cups beef broth, divided
• 24 oz tomato-basil pasta sauce, divided
• 1 (16 oz) package gnocchi pasta
• ¼ teaspoon pepper

Prep

• Slice onion.

Steps

1. Slice onion thinly. Combine tomato spread, 1 teaspoon sauce mix, and Italian seasoning; coat ribs with mixture (wash hands).
2. Place ribs in slow cooker; add onions, 1 cup broth, and 12 oz pasta sauce; cook on HIGH 4–6 hours (or LOW 6–8 hours) until meat is tender.
3. Skim any excess fat from surface of mixture. Whisk remaining 1 cup broth, 12 oz pasta sauce, and sauce mix until blended; add to slow cooker. Stir in gnocchi and pepper; cook on HIGH 8–10 minutes until gnocchi is tender. Serve.

Ingredients

• 1 (8 oz) container frozen whipped topping
• 1 ½ cups malted milk balls
• Large zip-top bag
• 8 Bakery walnut brownies
• ¼ cup chocolate syrup

Steps

1. Place whipped topping in refrigerator to thaw.
2. Place milk balls in bag and seal. Crush with meat mallet; stir into whipped topping. Cut brownies into bite-size chunks. Layer brownies and milk ball mixture in dessert bowls (or serving dish). Drizzle with chocolate syrup and serve. (Makes 8 servings.)