For the 4th of July, we had our good friends the Barosh's over for some 4th fun and I cooked my very first brisket. I was a little nervous to do this but it turned out sooooo good. Mel actually said it was the best one she has ever eaten! Wow.
Here is the recipe. (It's actually very easy to make!)
Texas Oven-Roasted Beef Brisket - Paula Deen
Ingredients:
-2 tablespoons chili powder
-2 tablespoons salt
-1 tablespoon garlic powder
-1 tablespoon onion powder
-1 tablespoon ground black pepper
-1 tablespoon sugar
-2 teaspoons dry mustard
-1 bay leaf, crushed
-4 pounds beef brisket, trimmed
-1 1/2 cups beef stock
Directions:
-Preheat the oven to 350 degrees F.
-Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
-Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
***I actually trimmed the fat off the bottom before I cooked it (I left about 20% of the fat) and then for the last hour I spread BBQ sauce over the top. (I used Kraft original sauce and used around half the bottle to spread and the other half to serve with the meat).
Ok now for some fall recipes...
Crock pot recipes:
1.) Chicken and Dumplings
Ingredients:
-1 can 98% Fat free cream of chicken soup
-Boneless, skinless chicken breasts
-1 Can bisquits (any kind, I use grands or HEB brand)
Directions:
-Pour cream of chicken soup in the bottom of your crock pot
-Fill empty can of chicken soup with water, add to crock pot
and stir
-Lay chicken breasts in crock pot and sprinkle with salt and pepper
-Cook either on low for 6-8 hours, or high for 3-4 hours
-30 minutes before you eat use 2 forks to shred chicken in crock
pot, then add biquits (cut up to size of dumplings you like)and
allow to cook for 30 more minutes,then ENJOY!
2.) Pot Roast
Ingredients:
-Rump roast
-Potatoes (opt.)
-Carrots (opt.)
Directions:
-Season roast with salt & pepper or your choice of seasoning
-Place roast in crock pot and cook on low for 6-8 hours (My mom
cooks her's on high for like 45 minutes first and then switches to
low for the rest of the time and it's great that way, but if you
don't have time it turns out great the other way too)
-*You can also slice your potatoes and carrots and put with roast
and they turn out really yummy. ENJOY!
3.) Beef tips (Thanks to the Mosiers)
Ingredients:
-1 package stew meat
-1 can 98% fat free cream of mushroom soup
-1 packet french onion soup mix
Directions:
-Pour can of cream of mushroom soup into crock pot
-Fill half of the empty can with water, pour in crock pot and stir
-Add stew meat and stir
-Cook on high for 3-4 hours or low for 6-8
-*Serve over rice or egg noodles ENJOY!
4.) Love Soup (stew)
Ingredients:
-1 large can stewed tomatoes
-1 can tomato paste
-1 large can tomato sauce
-1 package stew meat
-2 potatoes (peeled and chopped into bite size pieces)
-1 cup carrots (chopped)
-1 cup frozen corn
-1 cup frozen green beans
Directions:
-Add all ingredients to crock pot and stir together
-Cook on low for 6-8 hours
-*Serve with Jiffy cornbread (a great fall time meal!) ENJOY!
5.) BBQ chicken sandwiches
Ingredients:
-Boneless skinless chicken breasts
-1 bottle of Masterpiece BBQ sauce
-Buns
Directions:
-Place chicken in crock pot and smother with BBQ sauce
-Cook on low for 6-8 hours or on high for 3-4 hours
-*You can shred this up and serve on hamburger buns or just
leave whole and eat with your favorite veggies or salad
***You can make almost any kind of chicken in the crock pot. Just buy your favorite marinade, mix together honey and mustard, or just pour some good ole' cream of mushroom on top and there you go!
6.)Sweet potato casserole (the easy version)
Ingredients:
-3-4 large sweet potatoes
-brown sugar
-butter
-mini marshmallows
Directions:
-Preheat oven to 350
-Wash sweet potatoes and poke several holes with a sharp knife in each one.
-Cook potatoes in microwave (3-4 min on one side and 3-4 min on the other or until completely tender.)
-When they are cooked, cut them in half and scrap out the meat into a large mixing bowl.
-Add butter and brown sugar to taste.
-Place in a greased 8X8 pan and top with marshmallows.
-Cook in oven until hot and bubbly and when the marshmallows just begin to brown.
-ENJOY!
Desserts:
Pumpkin Pie Crunch (my favorite fall dessert)
Ingredients:
-1 can pumpkin
-1 can evaporated milk 12 oz.
-3 eggs
-1 1/2 c sugar
-4 t pumpkin pie spice
-1/2 t salt
-Yellow cake mix (butter recipe)
-1 c chopped pecan bits (opt.)
-1 c butter, melted
-Cool Whip (if you can find the vanilla Cool Whip, that is much better!)
Directions:
-Spray a 9X13 pan with vegetable spray
-Combine pumpkin, evap. milk, eggs, pumpkin pie spice, sugar and salt and mix until smooth.
-Pour into pan.
-Sprinkle cake mix evenly on top of it.
-Sprinkle pecans on top.(Optional)
-Drizzle melted butter on top.
-Bake at 350 degrees for 50-55 min.
-Let cool and serve with lots of Cool Whip.
Pumpkin Bread
Ingredients:
-3 c sugar
-1 c vegetable oil
-4 eggs
-16 oz. pumpkin
-3 1/2 c flour
-2 t salt
-1 t baking powder
-1 t nutmeg
-1 t allspice
-1 t cinnamon
-1/2 t cloves
-2/3 c water
Directions:
-Spray 2 loaf pans with vegetable spray
-Stir together sugar and oil.
-Then stir in eggs, one a time while mixing, and add pumpkin.
-In a separate mixing bowl, combine all the dry ingredients.
-Add the dry ingredients to the wet mixture in increments, alternating with the water.
-Bake at 350 for about an hour or until your knife comes out clean.
