Wednesday, December 16, 2009

Cranberry Braised Beef Brisket

Pre-cooked/Pre-sliced brisket OR one regular boneless beef brisket (3lb or larger)

1 package Lipton Onion Soup Mix

1 Can Whole Cranberry Sauce or 1 (12 ounce) package of fresh cranberries

Heat oven to *350. Place brisket in a 9X13 baking pan. Mix 1 can of whole cranberry sauce and 1 envelope of onion soup mix (per 3lb brisket). Pour sauce mixture over brisket. Cover with foil and cook according to directions. **If you are using a regular boneless brisket that is NOT precooked, you will allow brisket to cook about 3 hours, until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.

Walmart carries a great pre-cooked-pre-sliced brisket in the meat section where the "pre-made" food is (such as the tubs of macaroni and mashed potatoes)
**Fresh cranberries may be substituted for canned cranberry, if desired.

This recipe is WONDERFUL!!! And so very easy!! If your like me, we cook a LOT of chicken, so it's nice to have something a little different! I got this recipe from a friend, Amanda Harris, who is an AWESOME cook at caterer! Enjoy!

White Chocolate Popcorn

2 regular sized bags of popcorn
1 pack of white chocolate almond bark
Dessert sprinkles (optional)

Melt chocolate using a double boiler over high heat or in the microwave. While chocolate is melting, pop popcorn according to instructions. Lay out wax paper and pour popcorn out to cool; remove any remaining seeds. Place popcorn in a large bowl. (I had to use to big bowls for all my popcorn to fit). Once chocolate is completely melted, pour over popcorn in bowl, and using a spatula, stir; coating popcorn. Once popcorn is completely coated, pour onto wax paper to dry.

**For a little fun, add your choice of dessert sprinkles*** I used red and green crystals for Christmas!!

**This stuff will ROCK YOUR SOCKS OFF!!! You won't be able to stop eating it! Guaranteed!!! And it's so easy!! I am making it as Christmas treats for Macie's teachers and putting it in cute Christmas tins! I got the recipe from a sweet friend, Emily Wilson. Enjoy!

Southern Living Bush's Chicken and Rice Casserole

Original Recipe

* 1 (8.8-oz.) pouch ready-to-serve long grain and wild rice mix (I used Uncle Ben's)
* 1 (15.8-oz.) can BUSH'S Great Northern Beans, rinsed and drained
* 1 (10 3/4-oz.) can cream of chicken soup
* 3 cups chopped cooked chicken (I used a Rotisserie chicken~YUM)
* 1 cup milk
* 1 tablespoon chopped parsley
* 1/4 teaspoon freshly ground pepper
* 1 cup freshly shredded Cheddar cheese
* 1/4 cup fine, dry breadcrumbs
* Garnish: fresh flat-leaf parsley sprigs

1. Preheat oven to 425°. Prepare rice according to package directions.

2. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs.

3. Bake at 425° for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving.

**TIP** Pick-up a deli rotisserie chicken for a time-saving step. One 2-pound chicken equals approximately 3 cups chopped.

*I know, your probably thinking "beans, in a chicken and rice casserole" thoughts exactly, but I thought I would give it a try and it was SO GOOD!!! My husband would even agree and he is a VERY picky eater...don't get me wrong, he did double take when he saw the beans in the casserole and was hesitant to taste, but he too thought it was GREAT!!! I promise you won't be disappointed! PS: This is a great recipe to make half and freeze the other half for later!

Marinated Cheese

1/2 cup olive oil

1/2 cup white wine vinegar

1 (2 ounce) bottle diced pimento, drained

3 tablespoons chopped fresh parsley

3 tablespoons minced green onion

3 gloves garlic minced

1 teaspoon sugar

3/4 teaspoon dried whole basil

1/2 teaspoon salt

1 (8 ounce) block of Sharp Cheddar Cheese (chilled)

1 (8 ounce) block of Creme Cheese (chilled)

1. In a jar with a tight fitting lid, combine olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt, and pepper. Shake vigorously to blend. Set aside

2. Cut block of cheddar cheese lengthwise. Cut cross-wise into 1/4" thick slices; set aside. Repeat procedure with creme cheese. Arrange cheese slices, alternating them in a shallow baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in fridge at least 8 hours.

3. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish with fresh parsley sprigs if desired.

** This recipe came from Jason's Aunt Cathy and it is AMAZING!! If you are wanting to impress your guests with a great appetizer, this recipe is a MUST!!!


2 packages of yeast rolls from the bread aisle (12 per pack)
1 pound thinly sliced ham
1 pound provolone cheese
1 stick butter
1 tablespoon poppy seed
1 table spoon regular or spicy mustard
1 tablespoon Worcestershire sauce

Slice each package of rolls across creating one top piece and one bottom piece (don't separate individual rolls until later). Place the two bottoms on a cookie sheet. Layer ham and provolone cheese and place the tops on. Melt the butter, poppy seed, mustard and Worcestershire sauce in the microwave. Using a pastry brush, smear the mixture on the tops of the rolls (put in on HEAVY). Bake at *450 for about 10 minutes or until cheese is melty and the tops are golden!

These are SUPER yummy! They are great served up with some soup or as an appetizer! Enjoy!