Nothing says comfort like BBQ brisket and homemade mac n cheese

I love brisket and have never made it before and I was looking for an excuse to use my crock pot.  As I was thinking about the brisket I also thought what would go great with it? I then turned it in to a full on comfort food menu and decided to go with homemade mac n cheese. These two recipes will make you feel right at home...perfect for football at home!


BBQ Brisket

2 -3 lbs fresh beef brisket
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/8 teaspoon pepper
1 cup BBQ sauce (I used Sweet Baby Rays Sweet and Spicy)
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke
4 cloves of garlic

Directions:

Trim fat from brisket. If necessary, cut to fit into crock pot.
Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
For sauce, combine BBQ sauce, brown sugar,  Worcestershire sauce, garlic and liquid smoke. Pour over brisket.
Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat. (I cooked on high and would opt for 4 hours not 5).

Brisket Recipe was adapted but not followed 100% from:
http://www.food.com/recipe/smoky-barbecue-beef-brisket-crock-pot-150850


Mac n Cheese

Ingredients

Sauce
• 2 tablespoons unsalted butter
• 3-1/2 tablespoons all-purpose flour
• 1-1/2 cups whole milk {or 3/4 cup evaporated milk and 3/4 cup water}
• 1-3/4 cup sharp cheddar cheese, grated
• 1/4 cup Jack cheese, grated
• 1/2 teaspoon coarse salt {or sea salt}
• 1/4 to 1/2 teaspoon chili powder
• 1/8 teaspoon garlic powder
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Pasta
• 3-1/4 cups penne pasta
• 1/4 cup sharp cheddar cheese, grated
• 1/4 cup Jack cheese, grated
• 1/2 teaspoon chili powder
• 
  

Instructions

Sauce
1. Melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes.
2. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently.
3. Remove from heat.
4. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside

Pasta
1. Preheat oven to 350º F. Butter or oil an 8-inch baking dish.
2. Cook penne for 2 minutes less than package directions. (It will finish cooking in the oven.)
3. Rinse pasta in cold water and drain well.
4. Combine pasta and sauce in a medium bowl; mix carefully but thoroughly.
5. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
6. Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.

Recipe adapted from:
http://www.alli-n-son.com/2011/03/06/homemade-mac-cheese/

Chocolate Chip Pumpkin Bread

This recipe is probably the best pumpkin bread recipe you will find. It was passed onto me from my sister from one of her friends. Seriously Delicious!

1 2/3 c flour

1T pumpkin pie spice 

3/4 tsp salt

1tsp baking soda 

1/2 tsp baking powder 

1.5 c sugar 

1/2 c vegetable oil 

2 eggs 

1 c pumpkin (Libby's brand is best)

1 c choc chips 

1/3 c water 

Pam or grease bread pan or can do muffins. Bake 350 for about an hour. 

Butternut Squash, Carrot and Ginger Soup

1/2 medium butternut squash

2 tablespoons olive oil

1 onion, diced           

1 pound carrots - peeled and diced

3 cloves garlic, crushed or to taste

1 (2 inch) piece fresh ginger, peeled and thinly sliced

4 cups water

salt and pepper to taste

1 pinch ground cinnamon

Preheat the oven to 350 degrees. Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.

Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.

Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Can also be served cool or at room temperature.

*Please Note: I am not sure where this recipe originated from it was passed onto me from a friend