Brisket with BBQ Sauce

I made this brisket on Friday yet we actually ate it on Sunday. I saved the last cooking hour that is mentioned in the recipe to do on Sunday. I let it cool, then I sliced it and put it back in the serving dish (oven proof) and put sauce over it. I covered it with foil and waited until Sunday to put it back in the oven for the last hour. Briskets always slice better if allowed to cool before slicing. It's a great meat to make when guests are coming over because the meat is already done!
This picture was taken from the web site where I found the recipe.

Brisket with BBQ Sauce
PREP TIME
10 Min
COOK TIME
6 Hrs
READY IN
14 Hrs 10 Min
INGREDIENTS
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
DIRECTIONS
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

STUFFED BAKED POTATOES FOR CRAIG

Craig is having a party today and he invited us. That NEVER happened before!!! I asked what I could bring and he was almost afraid to answer. He said he's been craving my stuffed baked potatoes lately so I offered to make them! Nothing in my life has gone smooth without a glitch but it's always a learning experience. While the potatoes were baking, I kept hearing noises and thought my neighbor must be working on something. NOT! Aboyut 5 of the potatoes exploded in the oven! What a mess. I guess when I poked them with the knife, I must have missed a few! I was baking 35 potatoes so it's easy to miss a few!

I don't have a real recipe for making these. I bake the potatoes for about one hour @ 350 but this time it took 1 1/2 hours until they were cooked through. I then slice them in half, scoop out the insides and add some warmed milk (or cream or 1/2 and 1/2), some melted butter, some sour cream and salt and pepper. This time I also through in leftover creamcheese that had bacon and scallions in it from the bagel store and a handful of shredded sharp cheddar cheese. This is definately NOT the food of choice if you want to live a long healthy life! I mash that all together adding more liquid as needed. Then I refill the potato skins and put into a baking dish. I then top it with shredded cheddar and chopped scallions. At the party, we'll bake them at 350 for about 45 minutes. I ended up with about 55 of these which Craig will probably eat about 20 of them!!!

LOBSTER ROLL

Last night I was looking through a binder of recipes that were made into scrapbook pages by the people from the web sites who sent them. (Don't ask!) There was one recipe that caught my eye and I decided to give it a try today. It was for a Lobster Roll that is from the Montauk restaurant called Lobster Roll. I made it today and Chris had 3 of the rolls for lunch!!! He really liked them. They are so easy also. I think these would be perfect for a simple dinner on a nice spring/summer night. I didn't use lobster though. I used imitation crab. I made a second batch but took the picture without the rolls! It's very pretty to use as a salad also!

Lobster Roll
1 lb. lobster meat, drained if using from a can (I used imitation crab)
1/2 cup finely diced celery
1/2 lemon, juiced
3/4 cup mayo NOT DRESSING like Miracle Whip!
1/2 ts white pepper (I used black)
4 hot dog rolls , lightly toasted
Toss all ingredients together except the buns. Divide between 4 buns
Enjoy!

Scott's Favorite Sandwich

When Scott was home for Spring Break, I asked him what he would like me to cook... something that he missed being away at school. He didn't have to think long. He wanted those 'chicken sandwiches' that I hade made before. I got the recipe from a blog that I frequent often... Pioneer Woman Cooks. She has a blog of her life on the ranch which has beautiful photography! It's called Confessions of a Pioneer Woman. Links to those are listed at the top of my blog. Marlboro Man is the name she has given to her husband who is quite a looker!

Marlboro Man’s Second Favorite Sandwich

The Cast of Characters: Boneless, skinless chicken breasts, Lemon & Pepper seasoning, peppered bacon, cheese (American, Colby, PepperJack, Swiss etc any kind that you like) and sandwich buns.

There's no real amounts of any of the ingredients, just use your imagination!

Cut bacon sliced in half and cook in pan until done. Drain on a paper towel. Pour off all of the grease except for one or two tablespoons.
Sprinkle the lemon pepper seasoning liberally on both sides of the chicken pieces.
Make sure the pan is nice and hot again and put chicken pieces in. Cook the chicken breasts on one side for about four minutes, or until the edges are no longer pink. Then flip ‘em over.
After you flip the chicken breasts, begin arranging the cooked bacon slices on the cooked side of the breasts.
How much bacon you place on each chicken breast depends on a) how much bacon you want to put on each chicken breast OR, in my case, b) how much bacon you have left after your family has walked through the kitchen and popped slices into their mouths.
Now lay slices of cheese on top of the bacon.
Cover for a few minutes to let the chicken finish cooking and to allow the cheese to melt.
Done! Without fail, in the time it takes for the cheese to melt thoroughly, the chicken finishes cooking. Just don’t overdo it or everything (even the cheese) will start to dry out.
Put the chicken on a plain ol’ hamburger bun. Enjoy!

WENDY'S RED LOBSTER CHEDDAR BISCUITS

Chris had a great time visiting his friends in Rochester. Before he would tell us anything about his trip, he told me that Wendy (Jay's Mom) made the best biscuits and that I should ask her for the recipe. He just raved about them! So I went straight to the computer and within a few hours, I had the recipe. On Easter, I decided to make them to go with our dinner and not let Chris know. As he walked up to the table, the biscuits were the first thing that he saw. He looked at me and said... "you made these"? I told him that I had heard back from Wendy. He grabbed one and started to eat it. He said "they look like Wendy's... and they taste like Wendy's"! He was so excited! Thanks again Wendy!!!

Here's Wendy's version of the Red Lobster Biscuits.

Red Lobster's Cheddar Biscuits
Serving size: 10

2 cups Bisquick (I used Heart Smart Bisquick)
1/2 cup shredded sharp cheddar cheese (you can shred your own or buy it that way)
2/3 cup milk

1/4 cup melted butter
1/4 tsp garlic powder

Mix Bisquick, cheddar, and milk into soft dough. Beat with a wooden spoon for about 30 seconds. Spoon 10 biscuits onto greased cookie sheet (I use a cookie sheet covered with parchment paper). Smooth down tops (Bisquick forms sharp points otherwise). Bake for 8 to 10 minutes at 450 (10 minutes worked perfectly for me).

While baking, melt butter in pan and stir in garlic powder. Take biscuits from oven when done and brush butter on tops and serve hot.