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Did you know you can help your kids’ schools with what’s in your pantry and products you use every day? Recently, I learned about Campbell’s Labels for Education, and when I checked the website, I found all 3 of my kids’ schools were signed up.
All I have to do is just snip off the UPC labels for so many things I regularly purchase or already had at home, send them to school, and let the points add up so our schools could get things they needed. You can even track your school’s progress and see their wishlist online!
One thing I purchase all the time is Campbell’s Soup. My kids love it, but I also love to cook with it. I recently discovered Campbell’s Kitchen. It’s full of recipes to use Campbell’s Soup, and I had to try one with my own little twist. After finding the perfect recipe, I headed to the Walmart to grab all my ingredients.
I made the Slow Cooker Melt-in-Your Mouth Short Ribs and changed it up a bit. You will not be disappointed in this one! It melts in your mouth like butter.
In this recipe, you are supposed to pour in a dark beer or ale. I used Guiness. It gave it a strong flavor and combined with the brown sugar it was very tasty. For my version, I added carrots and left out the thyme and then ladled it out over steaming baked potatoes.
By serving it over baked potatoes, I’ve turned these Slow Cooker Short Ribs into an all-in-one type of meal. My husband and son devoured it! I loved how tender the meat was, and it was so good mixed with the baked potatoes.
How do you make your baked potatoes? I learned a trick from my mom, who learned it from my sister-n-law, and I use it all the time for perfect baked potatoes. After I wash the potatoes, I stab them a few times with a fork, then wrap them individually in wax paper. It keeps them moist and delicious. Then, I heat them in the microwave. One potato usually takes about 5 minutes and it’s done.
I love that you can quickly throw this together in the morning and have it all ready for dinner when you get home. All you have to do is make the potatoes. Then, you’re ready to sit down to a delicious hearty meal.Print
- 3 lbs boneless beef short ribs (country ribs)
- 3 cloves of minced garlic
- 1 lb baby carrots
- 2–3 tbs brown sugar
- 1/4 cup all purpose flour
- 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
- 12 oz dark beer or ale (I used Guiness)
- 5 jumbo baking potatoes
- Add the ribs to the crockpot.
- Mix in the flour and garlic until well coated.
- Add the soup and brown sugar.
- Pour in 12 oz beer.
- Add the carrots.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours until the beef is fork-tender.
- Smash with a potato masher to break up the meat and carrots to serve over the potatoes.
- Wash potatoes and wrap individually in wax paper.
- Heat in the microwave for 6-9 minutes until soft.
- Slice each potato open and fluff the inside.
- Then, ladle over the country ribs, carrots, and a little liquid.
From soup, cereal, and snacks to dairy products, beverages, & school supplies, there are over 2,500 items that can earn points for your school. All you need to do is just simply clip & save the UPC codes from participating products, send them into school with your child, and watch the points add up! Click HERE for coupons for the Labels for Education products.
Campbell’s Labels for Education is also having a sweepstakes. 1000 schools will win $1000. Your school could win! Additional information for the contest can be found HERE.
What’s your favorite recipe to use Campbell’s Soup in?