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Showing posts from January, 2014

Slow Baked Brisket

Quite a few years ago when we lived in Arizona, a friend of ours had us over for dinner and made this Brisket.  Fast forward years later and my husband and I still talk about how good it was.  So we decided to ask for the recipe and try it for ourselves.  It was so good!  The best part is that most of the work is done ahead of time so that it frees up the oven for all the yummy sides you want to make.  I served it with my Loaded Potato Casserole and Asparagus with Bacon (which I will have to share in the future).

Slow Baked Brisket Courtesy of {Sally Blackham}
6-8 lb brisket
celery salt
onion salt
Lawry's season salt
garlic powder
liquid smoke
barbeque sauce (of your choice)

Place brisket in a large pan, spread generously liquid smoke over meat and rub it evenly.
Sprinkle spices generously.
Repeat on other side.
Cover and refrigerate 24 hours.
Preheat oven to 250 and cook for 8 hours.
Refrigerate overnight.
Skim fat, slice meat thinly, pour barbeque sauce into pan.

Cinnamon Bun Caramel Corn

This is one our favorite treats for family movie nights!

Cinnamon Bun Caramel Corn
Courtesy of {April Honey}

2 bags microwave popcorn
1 cup roughly chopped pecans
1 cup brown sugar
1/2 tsp. cinnamon
1/2 cup real butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark

Preheat oven to 250.
Pop popcorn and remove unpopped kernels.
Mix with nuts, set aside.
Combine brown sugar and cinnamon in microwave safe bowl. Mix well.
Chop butter into chunks and place in bowl.
Pour corn syrup over everything.
Microwave on high for 30 sec. and stir.
Microwave again for 2 min. and stir, then for 2 more min. and stir completely.
Add vanilla and baking soda, stir.
The mixture will foam and rise.
Pour the caramel mixture over the popcorn and mix till all is coated.
Spread popcorn onto a foil lined cookie sheet.
Place pan in oven and bake for 30 min stirring every 10.
Remove pan from oven. Melt almond bark.
Drizzle over popcorn mixture. and cool completely.

Almond Bark Candy

A quick and inexpensive treat!  These are always a favorite...and you can customize them for any holiday.

Almond Bark Candy
Courtesy of {Linda Sackett}

20 oz almond bark or white chocolate
1/2 cup peanut butter
2 cups rice krispies
1 cup mini marshmallows
1 cup dry roasted peanuts

In a large bowl microwave almond bark and peanut butter for one minute
Remove and stir, if not melted microwave for additional 30 seconds
Stir until smooth
Fold in rice krispies, marshmallows, and peanuts
Use a cookie scoop to measure each serving and drop on wax paper
Let cool completely to set up
Tip:  I like to scoop mine into mini cupcake wrappers in my mini muffin tin