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
• 
  
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

Greek Orzo Pasta Salad

Like most people we have certain "go to" recipes we use for when we need to bring a dish to pass at a party. Well I was sick of the same old dish so I decided to spice up my dish! I made a Greek Orzo Pasta Salad which I find delicious.

Ingredients

1 package orzo

1 can artichokes

1 can black olives sliced

1 jar sun dried tomatoes in oil

1 red onion

1 bottle greek vinaigrette salad dressing

Feta cheese crumbles

Cook orzo according to package. Combine ingredients in bowl and mix together. Serve Cold.

Enjoy!

Beef Stroganoff

Simple and easy for those mommies on the go!


1 Pound top Sirloin or tenderloin steak

1/2 teaspoon Kosher Salt

1/4 teaspoon pepper

3 Tablespoons butter divided

8 ounces sliced mushrooms like cremini

3/4 Cup diced onion

4 Cloves garlic, minced

3/4 Cups warm water

1 teaspoon beef bouillon granules or one bouillon cube

2 Tablespoons flour

2 teaspoons worcestershire sauce

1/2 Cup Sour cream

1. Slice steak into 1/4-inch thick and about 2 inches long. Sprinkle with salt and pepper and set aside

2. Melt 2 TBL Spoons butter in a large skillet over medium heat and then add mushrooms, onion and garlic to pan. Saute for 4-5 minutes or until mushrooms are brown and onions are tender. Remove mushrooms, onion and garlic from pan and set aside.

3. Slightly increase the heat and melt 1 TBL Spoon of butter in pan. Add beef and saute stirring for 3-5 or until pink is no longer visible.

4. While the beef is cooking, whisk water, bouillon, flour and worcestershire sauce together until smooth. Add mixture to beef and return mushroom mixture to the pan as well. Bring the sauce to a simmer and cook for 1-2 minutes to thicken. Remove pan from heat and stir in sour cream. Add addition salt and pepper to taste. Serve over egg noodles.

Adapted from "Our Best Bites-Mormon Mom's in the Kitchen"

Cheesy Garlic Swirls

Another a delicious recipe from "Our Best Bites: Mormon Mom's in the Kitchen".

You NEED to make these instead of any other roll.

They seem like a lot of work but they really aren't and they will be a hit for sure!

Cheesy Garlic Bread Swirls
Recipe by Our Best Bites 

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. Garlic Bread seasoning (I used way more)

Garlic Bread Seasoning

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Well, don’t shake until you’ve put the lid on, but I assume most of you are smart enough to figure that out! :)

Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now…here’s a little trick I’ve been using a lot lately. I really, really hate cleaning up flour on my work surface after I’ve been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won’t stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that’s about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I’m saying makes no sense, check out the orange roll recipe to see what I’m talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You’re going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so–once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don’t need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It’s okay, though, because the insides are still all ooey-gooey.

Pull these out of the oven and eat ‘em up ASAP! 

Banana Cream Pie

Banana Cream Pie is my favorite so I HAD to make this.  I took this recipe from "Our Best Bites. Mormon Mom's in the Kitchen" cookbook.  This cookbook is amazing and it has yet to disappoint! Please note that this recipe makes 2 pies. 


You will not be let down if you LOVE banana cream as I do!


1 box instant vanilla pudding mix
1 Cup cold water
1 14oz can sweetened condensed milk
1 pint heavy whipping cream
2 purchased pie crusts (I used oreo)
2 Large or 4 Small bananas
1/3 cup powdered sugar


1. In a medium bowl, combine pudding mix, cold water and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.
2. In another bowl, whip 1 cup of cream until soft peaks form. Fold into the pudding mixture and then return the mixture refrigerator.
3. Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts-- you'll need them later. Set aside.
4. Now divide the pudding mixture between the two pie crusts.
5. In a medium bowl, whip the remaining whipping cream with 1/3 C of powdered sugar until soft peaks form and then spread it on top of two pies. Place the clear plastic shells back on the pies and refrigerate for several hours.

Chicken and Dumpling Soup

I had a sudden craving for chicken noodle soup but it quickly changed to chicken and dumpling soup.  At first it was a toss up and I was going to try and make both using half of the chicken stock for both. I decided to go all in with the dumplings which definitely was a winner!


Below is a recipe I found on the Food Network website for Chicken Noodle Soup. I substituted noodles for dumplings. I also found the dumpling recipe from the Food Network.  I doubled the the recipe because I had guests over and I wanted to make sure there was enough dumplings to go around :) 


Enjoy! 

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, andpeppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Chicken Soup Ingredients (Add to the drained Chicken Stock)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Dumplings:

• 1 cup milk
• 1/2 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cupall-purpose flour
• 3 eggs

Make dumplings:

Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.

Add spoon sized balls of dumpling dough and simmer until dumplings rise. (About 20 Minutes)