As far as we can tell, the perfect attributes of a kid-friendly dinner are that it's sloppy, can be eaten with one's fingers and involves sweets. A mom-friendly dinner, on the other hand, features a minimum of kitchen time. Amazingly, here's a menu that combines all of the above: a barbecued beef brisket with a face-smearing, finger-licking sauce that's made easily in a slow-cooker, plus corn on the cob and biscuits with which to mop up the barbecue sauce. Wrap up with a simple but delicious strawberry shortcake.
What you'll need:
- Slow-Cooker Barbecued Beef Brisket
- Corn on the Cob 4 ears of corn, shucked
- Southern Biscuits
- Shortcut Strawberry Shortcake 4 store-bought individual angel food cake rounds
Fill a large pot with cold tap water. Over high heat, bring to a rolling boil. Using tongs, place corn into water; cook for 5 minutes. Using tongs, remove corn and place on paper-lined plate to drain. Serve hot. Serves 4.
1 pint strawberries
1 teaspoon sugar
1 cup heavy cream
Wash, hull and slice strawberries. Place berries in a bowl and sprinkle with 1 teaspoon sugar. Cover and set aside. With a handheld electric beater, whip cream until stiff peaks form. Place 1 angel food cake round on each of 4 plates. Divide strawberries equally amongst cakes. Top each with whipped cream. Makes 4 shortcakes.
What you'll do:
Get the beef going in the slow-cooker before you leave for work or head out on the day's errands. The strawberries can also be done before you leave. The corn on the cob and biscuits can be handled when you get home. Let the kids help by shucking the corn and mixing up the biscuit dough. Bring the water for the corn to a boil and bake the biscuits while the kids set the table. Cook the corn, then call everyone to gather round.
Give your table conversation a theme -- since tonight is a "down home" dinner, ask everyone what "home" means to them.
After the main course is done, make the whipped cream and arrange the shortcakes -- promise everyone who helps clear the table a lick of the beaters!