Ingredients:

1 beef brisket, about 5 lb, fat trimmed to 1/2-inch thick
Kosher salt and freshly ground black pepper
1 tbsp granulated garlic (or garlic powder)
About 8 cups wood chips, soaked in water for 30 minutes
Perfect Brisket BBQ Sauce (recipe follows)

Preparation:

At least 1 hour before you are ready to begin cooking, remove the brisket from the refrigerator. Season it generously all over with salt and pepper. Sprinkle it evenly with the garlic, and then gently rub it into the surface.
Prepare a smoker, charcoal, or gas grill for smoking over low heat. You want to smoke this brisket very low and very slowly, so the temperature of the grill should be 200°F to 250°F. If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat. Place a drip pan (you can use a disposable aluminum pan) in the center strip and fill the pan with water. Add about 2 cups of the wood chips to the fire just before grilling. If using gas, fill the smoker box with up to 2 cups of the wood chips, then preheat the grill. Turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
Place the brisket on the grill over the indirect-heat area and cover the grill. Smoke the meat for about 2 hours, adding additional wood chips every 30 minutes or so and more coals as needed if using charcoal.
Remove the brisket from the grill and wrap it in aluminum foil. You can put it back in the smoker or on the grill and cook it slowly for another 4 hours (I don’t recommend this if you are using charcoal), or you can place it in a roasting pan in a 250°F. oven for an additional 4 hours. The brisket is ready when it is fork-tender.
Transfer the brisket to a cutting board and remove the foil. Let rest for 10 to 15 minutes. Thinly slice against the grain, arrange the slices on a platter, and serve at once. Serve the barbecue sauce – reheated or at room temperature – on the side.

Notes
Never use lighter fluid with charcoal or everything will have a chemical flavor. Use a charcoal chimney and light it with paper. This is the most efficient and quickest method and the best for your food and the environment.

Perfect Brisket BBQ Sauce

Ingredients

2 tbsp butter
1/4 cup finely chopped yellow onion
1 clove garlic, pressed
1 cup ketchup
1/4 cup firmly packed light brown sugar
1/4 cup freshly squeezed lemon juice
1 tbsp Worcestershire sauce
1 tbsp yellow mustard

Instructions

In a small saucepan over medium heat, melt the butter. Add the onions and garlic and cook, stirring, until softened but not colored, about 3 minutes. Stir in the ketchup, sugar, lemon juice, Worcestershire, and mustard and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 to 20 minutes.
Use right away, or let cool and store in an airtight container in the refrigerator for up to 2 weeks.

Notes
Yield: about 2 cups

This pasta shells with ground beef recipe is so delicious and easy that anyone can make it. I learned to make this skillet from a friend of mine, but he told me that he has inspired it from his Mexican neighbor recipe who calls it Conchitas. The term Conchitas comes from the shape of the pasta that is very much like like a goulash but with a Mexican flare.

INGREDIENTS:

• 1.5 Pound of ground beef
• Garlic clove
• Black pepper
• Sazon perfecta seasoning.
• 2 cups of medium-size pasta shells
• 1/4 cup of oil
• 4 cups of water
• 2 tablespoons of granulated knorr chicken bouillon
• 4 tablespoons of the granulated knorr tomato bouillon
• 3 diced serrano chiles
• half of an onion
• 1 can of Rotel
• a handful of chopped cilantro
• garlic and onion powder to taste
• 2 packets of the red sazon
• 1 bay leaf

INSTRUCTIONS

1 ) Brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning.

2 ) While the meats is cooking, in a deep skillet brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni).

3 ) Drain the grease from your ground beef and add the meat to the pasta shells.

4 ) Add 4 cups of water, 2 tablespoons of granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tablespoons of the granulated knorr tomato bouillon, chop in a half of an onion, a can of Rotel, a handful of chopped cilantro, 2 packets of the red Sazon, one bay leaf, and add garlic and onion powder according to your taste. 

5 ) Stir and cover cook on medium-high until your shells are aldente. serve! and enjoy this easy Mexican pasta shells with ground beef recipe.

ENJOY

Ingredients

3 tablespoons olive oil
3 small white onions, diced (about 1 cup)
1 small green pepper, seeded and finely diced
1/2 pound chopped chicken livers
1/2 cup chicken gizzards, chopped
2 to 3 cloves chopped garlic
1 tablespoon ground dry oregano
1 tablespoon dry, ground thyme
1/4 chopped parsley
2 cups cold, cooked white rice
4 12-ounce Cornish hens
3 tablespoons soft butter
Salt and pepper to taste

Directions

Preheat oven to 375 degrees.
In a large saute pan, heat olive oil. Add onions and green pepper and saute.
Add livers and gizzards and cook for an additional 5 minutes.
Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.

Enjoy

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Homemade Cherry Cheesecake, you’ll feel like you’ve died and gone to heaven. My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!!To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS:

For the ingredients we need:
500 g of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces. [THE CRUST ].

The filling:
4 large eggs.
2 tsp pure vanilla extract.
1 cup white sugar.
1 1/2 can cheery pie.
Cream cheese.

DIRECTIONS :

STEP 1 : Press the cookie dough into the bottom of a round pan. Bake for 10 minutes at 350 degrees F. Let it cool.

STEP 2 : Beat cream with granulated sugar, add vanilla, and eggs beat well.

STEP 3 : Pour into crust, and bake again for 1 hour . until browned.

STEP 4 : Chill in the fridge and top with canned cherry pie filling.

ENJOY.

Ingredients:

° Evaporated Milk, I using a well-chilled 12 OZ can .

° Lemon Jello Gelatin, I used -3 oz, but you can use any flavor you want.

° Cream cheese, you will need PKG.Og-8oz-. • 1 m. And 2/3 Graham crumbs.

° 1 C boiling water.

° 1 C granulated sugar.

° 1/2 tsp. Confectioner’s sugar

° 6 T. From margarine, you should melt it.

° 4 T. From fresh lemon juice.

Instructions :

Step 1 – Shake the evaporated milk, to start with, also cool for at least an hour to cool down.

Step 2 – Dissolve Lemon Jello in hot water in a shallow mixing bowl with a wire whisk for two minutes.

Step 3 – Mix the graham crumbs with confectioners’ sugar and melted butter. To decorate, keep a third of a cup of the batter.

Step 4 – Push the rest firmly into the bottom of a medium sized plate. Put it in the freezer.

Step 5 – Mix cream cheese with granulated sugar and lemon or vanilla juice together in another large mixing bowl, using a mixer, until creamy and fluffy.

Whisk until mixed well in the cooled jelly.

Now, cool the mixture.

Step 6 – Shake the package again and drain the chilled milk can be evaporated into another large mixing cup. Whisk, until light and fluffy, about 4 minutes, on a high mixer. The consistency of crushed egg whites should be present. Add the cream cheese / jello mixture.

Step 7 – On the chilled crust, pour the mixture.

Step 8 – Sprinkle the rest of the breadcrumbs mixture onto top. Until cut into squares, cool for several hours.

* Notes:

A larger plate can be used, such as 9 “or 12” and the dessert will be smaller.

Pour it into small bowls and put it in the fridge for an easy creamy snack if you have a lot of toppings for the little jar.

Enjoy !

Chuck Roast beef is the perfect pot roast beef. It is a cheap piece of beef with a lot of fat that needs to be cooked slowly to break up the connective tissues to make it extra tender for consumption.

INGREDIENTS :

Baby Carrots
1 Potato
3 tablespoons Creole seasoning
1 tablespoon black pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon celery flakes
1 tablespoon Parsley
1 cup water

INSTRUCTIONS 

Chop Potato and Carrots

Beef roast- season with ingredients and Pan Sear on Stove top skillet
-place in casserole dish
– add cup of water
-add more Creole seasoning to liking and cover with foil

Bake at 350 temp for 2 1/2 hours
– remove foil – add Carrots and Potato
-place back in oven and bake uncovered for additional 30 minutes or to liking

Enjoy!

Experience blueberry thrills, whatever the season! This no-bake blueberry cheesecake recipe is as quick and easy as cheesecake recipes.

Ingredients

• 1 graham cracker pie crust (6 oz)
• 1 package cream cheese, softened
• 1 can of sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 can (21 oz) blueberry pie filling

Instructions

1. With a mixer, beat the cream cheese until frothy. Gradually stir in sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla. Pour into crust. Refrigerate at least 3 hours.
2. Once cooled, top with pie filling.

INGREDIENTS

6 large eggs

4 slices thick-cut bacon diced

6 cups Romaine lettuce (or a combination of Romain and Green Leaf or Iceberg Lettuce), washed and cut into bite-sized pieces

2 cups cooked and sliced (or diced) chicken breasts

1 avocado, sliced or diced

1 1/2 cup grape or cherry tomatoes

1 cup croutons

2/3 cup blue cheese crumbles

1/2 c red wine vinaigrette or dressing of your choice

INSTRUCTIONS

For the hard-boiled eggs, place eggs in a saucepan and fill to cover by 1” with cold water.
Do not overcrowd the pan. Place over medium-high heat and bring to a rapid simmer.

Remove the pan from the heat, cover with a lid and allow to sit, covered, for 13-15 minutes, depending on how well-done you like your yolks.
Have ready a medium-sized mixing bowl filled with ice water.
Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes.

Peel the eggs, quarter or chop, and set aside until ready to use.

For the bacon, have ready a plate lined with a paper towel.
In a large sauté pan over medium-high heat, fry bacon for 6-8 minutes, stirring occasionally until browned and crispy.
Using a slotted spoon, transfer the bacon to the plate and set aside.

Add the lettuce to a large serving bowl, top with chicken, eggs, bacon, avocado, tomatoes, croutons, and blue cheese.
Toss with dressing or serve on the side.

Enjoy

These quick hillbilly hot rolls are pillowy soft and light and fluffy. They have a rich buttery smell and flavor. The recipe is very straightforward, and you can make these super-soft rolls with only seven basic ingredients. Another good thing about this recipe is that we can make fresh homemade hot balls in less than two hours.

INGREDIENTS:

• 1/2 C melted shortening or oil
• 1/2 C white sugar
• 2 eggs
• 2 C  warm water
• 2 packages dry yeast
• 6 1/2 C all-purpose white flour
• 1 tsp salt

INSTRUCTIONS:

1 ) Lightly grease a large mixing bowl, and dissolve 2 packages of yeast in 2 cups warm water in it.

2 ) Add 2 cups of flour, 1/2 C sugar, and 1 tsp salt. Beat with a mixer for 2 minutes or so.

3 ) Add melted shortening and eggs, and beat again. Slowly add 4 1/2 cups of flour and mix until well mixed. Let it rise in a warm place, and until the dough is doubled in size.

4 ) Punch it down and make it into rolls. Let them rise for about one hour in a warm place.

5 ) Bake for about 30 minutes or until golden brown in a 350-degree oven. Gently rub tops of your hillbilly hot rolls with butter. Serve warm and enjoy!

Ingredients:

1/3 cup melted butter

1 cup sugar

3 tablespoons lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

2 tablespoons grated lemon zest

1/2 cup chopped walnuts optional

1 cup fresh or frozen blueberries

GLAZE

2 tablespoons lemon juice

1 tablespoon butter melted

1 cup confectioners sugar

In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes.

GLAZE

Combine all ingredients mix well. Drizzle over bread.

Enjoy