Perfect Pizza Crust

This recipe comes from a website Serious Eats and is based on a Cook's Illustrated recipe.  It's similar to a previous version I used to make but uses less yeast and has rest period of at least 24 hours.  The dough definitely gains a lot of flavor during the cold rise so don't skip this step.

Use your food processor and make the sauce first, rinse out quick and then make the dough.  I've used bread flour and white whole wheat flour in the recipe and they both make a great dough.  Makes two 13-inch crusts.  The sauce makes enough for 4-5 pizzas so freeze the extra for next time.

• For the dough:
• 3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
• 2 teaspoons sugar
• 1/2 teaspoon instant or rapid-rise yeast
• 1 1/3 cups ice water (about 10 1/2 ounces; see note)
• 1 tablespoon vegetable oil, plus more for work surface
• 1 1/2 teaspoons table salt
• For the sauce:
• 1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 
  
• 1. 1.
     For the dough: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  2. 2.
     Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
  3. 3.
     For the sauce: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
  4. 4.
     To bake the pizza: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
  5. 5.
     Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
  6. 6.
     Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

Homemade Honey Whole Wheat Bread

Homemade Honey Whole Wheat Bread

1/3 cup butter (melted)

2 1/2 cups warm water (not above 120 degrees)

1/3 cup honey

1 Tbls plus 1 1/2 tsp active-dry yeast

6-7 cups white whole wheat flour, divided, plus more if needed

1 Tbls sea salt (Celtic brand)

In bosch mixer combine melted butter, water, honey, flour, salt, and yeast (make sure to add yeast on top of flour).  Knead in mixer for 5 minutes. Add more flour if needed, dough should pull away from sides of mixer but still be slightly sticky and wet.  Cover and let rise until double, about 30 minutes.  

Preheat oven to 350 degrees.

Pour dough out onto well oiled cast iron pizza pan or cookie sheet pan.  Separate dough into 3 equal portions.  One at a time, spread dough into a rectangle and roll up, shaping into a baguette and tucking ends under.  Place 3 loaves on pan, cover and let rise for 30 minutes or until double in size.  Bake for 20-22 minutes until golden brown or until bread sounds hollow when tapped.  Remove from oven and brush with butter then cool for 5 minutes before serving.

Caprese Meatballs

A simple and delicious recipe from Kelsey Nixon on the Cooking Channel.  I use a few different ingredients, the Quinoa pesto is a little lighter flavor than regular pesto and gives the meatballs a less oily taste.  Mozzerella cheese sticks make easy work of stuffing the meatballs (use a size 50 scoop). Serve over Capellini pasta.

INGREDIENTS

• 1 pound ground turkey
• 1/2 cup Italian breadcrumbs
• 1/2 cup grated Parmesan
• 1/2 cup pesto (quinoa pesto from Trader Joe's)
• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper
• 1 large egg, beaten
• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (Fresh Mozzerella cheese sticks from Trader Joes)
• 5 cups Classic Tomato Basil Sauce, recipe follows
• 1/2 cup low-sodium chicken broth

CLASSIC TOMATO BASIL SAUCE:

• 4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
• 2 heads garlic, cloves peeled and halved lengthwise (about 25 cloves)
• 3/4 cup extra-virgin olive oil

• 1 1/2 teaspoons hot red pepper flakes
• Salt and pepper
• 1 cup chopped fresh basil

DIRECTIONS

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24 - a size 50 scoop works perfect) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes. 

Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours. 

Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.

Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. 

Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally. Yield: 6 cups.

Brownies

My family can never wait for these brownies to cool before devouring them!  I was looking for a recipe to replace boxed brownies and this recipe exceeded my expectations.  I'll never use a boxed brownie mix again.
Adapted from a recipe in Cook's Illustrated 

Ingredients1/3 cup Dutch process cocoa

1/2 cup plus 2 Tbls boiling water
1.5 to 2 oz. of dark or unsweetened chocolate, finely chopped (I like Trader Joe's 72% cacao dark chocolate bar)
4 Tbls unsalted butter, melted
1/2 cup plus 2 Tbls coconut oil (or vegetable oil)
2 whole eggs
2 egg yolks
2 tsp pure vanilla extract
2 1/2 cups granulated sugar
1 3/4 cup whole wheat flour (I like freshly ground or Bob's Mill Whole Wheat Pastry Flour)
3/4 tsp salt (I use Celtic Salt)

Adjust oven rack to lowest position and heat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray.


Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. 


Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours


Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Marinara Chicken and Pasta

This is from the Pioneer Woman Linguine with Chicken Thighs.  I didn't have linguine so we used Farfalle pasta.  And I let the sauce simmer for about an hour while we were at soccer practice then forgot to add the cheese, parsley and basil but it was still delicious!

Ingredients

1 package Linguine (or Your Favorite Pasta)
Olive Oil
8 whole Boneless, Skinless Chicken Thighs
1 whole Small To Medium Sized Onion, Chopped
3 whole (to 4 Whole) Garlic Cloves, Minced
1/2 cup White Wine (or Chicken Broth)
2 cans (15 Oz. Can) Crushed Tomatoes
Salt To Taste
Pepper To Taste
1 tsp Sugar
Fresh Parsley, Chopped, to taste
Fresh Basil, Chopped, to taste
Parmesan Cheese To Taste

Preparation Instructions

Bring a pot of lightly salted water to a boil and place the dry linguine noodles into it. Cook them until al dente (tender firm).

Begin by cutting up the chicken thighs into small pieces. Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the pan, then add half of the cut up chicken to the pan, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown.

After a minute or two, flip over the chicken with a spatula. Then let it brown on the other side. After it’s brown, remove it to a plate and set aside.

Repeat with the second half of the chicken pieces, remove from the pan and set all of the chicken aside.

Add a tablespoon or so of olive oil into the hot pan and throw in the chopped onions and the garlic and give them a stir.

Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.

Add the two cans of crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce heat and simmer for 15 minutes.

Add the chicken (and don't forget all of those yummy chicken juices), to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce, stirring to combine.

Place pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

Greek Lemon Chicken

My attempt at duplicating our favorite Greek restaurant takeout.

Greek Lemon Chicken

4 boneless skinless chicken breasts
⅓ cup olive oil
¼ cup red wine vinegar
juice of 1 lemon
4 garlic cloves, minced
1 tsp oregano
2 tsp thyme
1 tsp salt
1 tsp ground black pepper

Cut each chicken breast into large pieces (maybe 3 or 4).  Combine other ingredients for marinade and pour over chicken.  Let chicken marinate for at least 1 hour.  Grill and serve with saffron rice (we use Mahatma brand).

Cajun Chicken Pasta

This is my simplified version of a Jambalaya recipe from the Neiman Marcus Cookbook.

Cajun Chicken Pasta

1 cup Marinara sauce

1 cup chicken broth

1/2 cup heavy whipping cream

1 tsp Worcestershire sauce

1 tsp Cajun spice (or more if you like it spicy)

1/4 cup grated parmesan cheese

2-3 grilled chicken breasts or 7-8 large chicken tenders grilled and sliced

1 16 oz pasta cooked and drained (we usually use penne or farfalle)

In a large nonstick pan combine the marinara sauce, chicken broth, heavy whipping cream, Worcestershire sauce, and Cajun spice.  Simmer for half an hour.  Cook pasta in salted water and drain (reserve some of the cooking liquid to thin out the sauce if you need to).  Add the hot pasta to the sauce but before stirring it in sprinkle the parmesan cheese over the pasta so it melts and sticks to the pasta which helps the sauce stick and thicken as well. Stir pasta and sauce to combine.  Add chicken into pasta mixture or serve on top or on the side.

What We Eat on a Weeknight

As much as I would love to try a new recipe every night, right now that's just not happening.  So, here are a few of our regular go-to recipes.  Hopefully some of you will share your go-to recipes with me! (this post is a work in process, eventually I'll have links to all of those listed below).

Greek Lemon Chicken with Saffron Rice (Mahatma brand)

Crunchy Parmesan Chicken and Campanella Pasta

Chicken Potpie

Red Sauce Chicken and Rice

Cajun Chicken Pasta

Pesto Chicken Pasta

Marinara Chicken and Pasta

Chicken Noodle Soup

Three Pepper Beef with Brown Rice

Steak with Orzo

Hamburgers and Oven Fries - slice potatoes into french fries, place into a ziplock bag and toss with olive oil, salt, pepper, and thyme.  Spread out on a cookie sheet and bake at 400 for 20-30 minutes or until crisp.

Roast Beef Sandwiches - Kaiser rolls buttered and toasted, provolone cheese, and roast beef (sliced and cooked with a little onion and worcestershire sauce).

Easy Empanadas

Turkey Pesto Sandwiches - Sourdough Bread, sliced turkey breast, pesto, provolone cooked in a panini grill

Island Tacos

Beef Taquitos

Apricot Glazed Pork

BBQ Ribs or Chicken and Dutch Oven Potatoes

Chocolate Hazelnut Cupcakes

The cupcakes my sister had at her wedding, delicious!

Chocolate Hazelnut Cupcakes

Ingredients
1/2c unsweetened baking cocoa
1 1/3 c brown sugar
1c + 3TBS cake flour
1t baking soda
1/2 t salt
1 c butter, melted
1/2c buttermilk
2 eggs
2 egg yolks
2t pure vanilla extract
1/3 cup nutella
1/3 cup sour cream
1 cup boiling water

Directions
Preheat to 350°
Line cupcake pans with liners and set aside.

Sift together the cocoa, sugar, flour, baking soda and salt in large bowl.

In a stand mixer, mix the melted butter, buttermilk, eggs, egg yolks, vanilla, nutella, sour cream and hot water until well combined.

Add dry mixture to wet, and mix until just combined--careful not to over mix.

Bake in lined cupcake pans for 18-20 minutes

Cool completely before frosting.

Chicken Noodle Soup

Chicken Noodle Soup

1/2 cup diced onion

2 carrots diced

2 stalks celery diced

2 cups chicken  - diced/shredded (can be raw or cooked, I think roasted chicken on the bone tastes the best)

1/3 cup flour

6-8 cup chicken broth (I like to use a mix of Better Than Boullion and boxed broth)

1 tsp. salt

1 tsp. pepper

1/2 tsp thyme

1 bay leaf

1 Tbls butter

1 Tbls olive oil

Homestyle Noodles  (Amish Country brand found at Walmart)

Heat 1 Tbls. olive oil and 1 Tbls butter in a large pot.  Add onion, carrot, and celery.  Season with salt and pepper and saute until tender.  Add chicken (if raw let it cook through) to vegetable mixture and season with a little more salt, pepper and thyme.  Add flour and stir to coat vegetables and chicken.  Add chicken broth and bay leaf.  Let soup simmer for 30 minutes. Add additional salt and pepper if needed.  Add cooked noodles to soup.  Serve.

Crunchy Parmesan Chicken and Campanella Pasta

My boys love this as long as the chicken is extra crunchy!  I have my easy version (where I just coat the chicken in the breadcrumb mixture) and the more time consuming version of dredging in flour, dipping in egg wash, and coating the chicken in breadcrumb mixture.  The chicken turns out great either way.

1 cup panko breadcrumbs
1/4 grated parmesan cheese
1 tablespoon Italian seasoning
Salt
Pepper
1 egg
1/4 cup flour
2 tablespoons butter
2 tablespoons olive oil
6-8 chicken tenders or 3-4 chicken breast cut up and pounded out to same thickness

Combine panko, parmesan, Italian seasoning, salt and pepper in a shallow dish.  If you are doing the easy version, just coat the chicken in this mixture.  If you want the other version, lightly coat the chicken in flour, then dip in egg wash, and then coat with breadcrumb mixture.

In a large non-stick skillet, combine butter and olive oil and heat over medium.  When oil/butter is hot dip one side of chicken in and then flip it over on the other side (that way you don't have to add more oil and butter to cook the other side of the chicken).  Continue this method with the rest of the chicken.  You  may have to do two batches depending on the size of your pan and amount of chicken.  When one batch is cooked through, remove from the pan and then add another tablespoon or two of oil and butter and start again.  Once all of the chicken is done, leave the pan with the dripping and use it for the pasta recipe below.

Campanella Pasta
8oz campanella pasta
1/4 cup grated parmesan
16oz can whole tomatoes, chopped using blender or hand chopper (reserve juice from can)
1 teaspoon sugar
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
Salt
Pepper

Cook pasta according to directions on package.  Once cooked, drain and then add to pan used to cook chicken.  Sprinkle parmesan cheese over hot pasta and then add chopped tomatoes, sugar, basil, salt and pepper to taste.  Stir to combine and use reserved tomato juice to thin out sauce if desired.

Chicken Potpie

This is kind of my made up version of potpie.  I love it because it's a one pot dish.  Sometimes I'll have two pans going at once and make one for us and one for a friend.
At Thanksgiving time I substitute leftover turkey for the chicken.

1/2 cup diced onion

2 carrots diced

2 stalks celery diced

2 cups chicken  - diced/shredded (can be raw or cooked, I think roasted chicken on the bone tastes the best)

1/3 cup flour

1 cup chicken broth (you might not use all of this)

1/4 cup heavy cream

1 tsp. salt

1 tsp. pepper

1/2 tsp thyme

1 Tbls butter

1 Tbls olive oil

1 tsp sugar

1/2 cup frozen corn kernels

1/2 cup frozen peas

pie crust - I just use the pillsbury ready made crust

Heat 1 Tbls. olive oil and 1 Tbls butter in a large non-stick skillet.  Add onion, carrot, and celery.  Season with salt and pepper and saute until tender.  Add chicken (if raw let it cook through) to vegetable mixture and season with a little more salt, pepper and thyme.  Add flour and stir to coat vegetables and chicken.  Add chicken broth and mix in until a sauce begins to develop (add more broth depending on how thick/thin you want the sauce).  Add heavy cream and sugar.  Add corn and peas and stir to combine.  Put mixture in an oven-proof dish and top with pie crust. Bake at 450 for 15-20 minutes or until crust is golden brown.

Crock Pot Ham & Potato Soup

This was so easy and delicious.  My only changes to the recipe, I used Better Than Bouillon instead of bouillon cubes and I also sauted the celery and onions in a little butter before adding them to the crock pot.

Crock Pot Ham & Potato Soup
Recipe from Moms With Crock Pots

Ingredients

• 3-1/2 cups peeled, diced potatoes
• ⅓ cup chopped celery
• ⅓ cup finely chopped onion
• 1 cup diced ham
• 3-1/4 cups water
• 6 chicken bullion cubes
• t. salt
• 1 t. pepper
• 5 T. flour
• 5 T. butter
• 2 cups milk

Instruction

Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.  About 20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.  Stir mixture into crockpot.  Let cook 15-20 minutes more.

Aebleskiver

Our new favorite breakfast treat!  There's a special pan you will need to cook these.  I like the cast iron one.



Aebleskiver

2 cups buttermilk
2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
2 eggs
2 Tbls. sugar
2 Tbls. melted butter

Heat the pan and brush a little butter in each hole.  Use a small cookie or ice cream scoop to place batter in each hole.  When the sides start to look a little done (just like a pancake) use a wooden skewer to turn the aebleskiver by lifting a little on the side and letting it drop back down into the pan to cook on the other side. When done, lift out with a wooded skewer or toothpick.  Baste pan with butter again and continue cooking batter.
Sprinkle with powdered sugar and serve with raspberry sauce, jam, syrup or whatever you like.  You can also stuff yummy things into the center of the aebleskiver while they are cooking like apples, jam, chocolate, etc.  Just be sure to put it in right after you drop the batter into the pan.

Irish Chocolate Mint Dessert

Ingredients

• 1-1/2 cups (3 sticks) plus 6 tablespoons butter or margarine , divided
• 2 cupsgranulated sugar
• 2 teaspoonsvanilla extract
• 4 eggs
• 1 cupall-purpose flour
• 3/4 cupHERSHEY'S Cocoa
• 1/2 teaspoonbaking powder
• 2-2/3 cupspowdered sugar
• 1 tablespoon plus 1 teaspoon water
• 1 teaspoonmint extract
• 4 dropsgreen food color
• 1 cupHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

1. 1 Heat oven to 350°F. Grease 13x9x2-inch baking pan.
   
2. 2 Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.
   
4. 4 Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) softened butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.
   
5. 5 Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. 24 servings.

Rosettes

Rosettes are a delicate fried cookie that are another family Christmas tradition.  I remember my Grandma having pans and pans of these cookies at her house for our family Christmas party.  She probably hated having the sugar all over the floor, but they were so good everyone couldn't help going back for more. 

You can find Rosette irons at many cooking stores, I've even seen some at the dollar store (although I don't know how well those would work).  It might be a process of trial and error to find some great irons, but once you do, making these cookies will be a breeze.  There are also two pronged iron handles so you can make two cookies at once to speed up the process.

Rosettes

2 eggs
1 cup flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 tablespoons vegetable oil

Peanut oil (for frying)

Sugar
Cinnamon (optional)

Put first 6 ingredients in a blender and blend until smooth (you don't want any lumps, it will be the consistency of crepe batter).

Heat 3" of oil in a deep fryer (or deep pan) to 365 degrees.  Place a rosette iron in the hot oil for 60 seconds.  Pour batter into a deep dish (I like to use a bread pan).  Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. Immerse the coated iron in the hot fat and fry 25-30 seconds until light brown (you can use a fork to help slide the cookie off if it is sticking). Once light golden brown, flip cookie over and then out of the oil to drain on a paper towel lined cookie sheet.   Heat iron again and repeat.  Sometimes you can get two cookies after heating the iron.
In a pie dish or other shallow container, combine 1 cup sugar (and cinnamon if you wish) and mix well. Dip rosettes in this mixture while still warm. You can also sprinkle them with powdered sugar. Don't skip this step - the cookies aren't really sweetened until they're coated in some kind of sugar!

Makes about 5 dozen rosettes

Beef Brisket

This recipe is a family tradition at Christmas time.  My Mom and Grandma bake it in the oven pretty much all day and sometimes I do the same but other times I opt for the time-saving pressure cooker for the first portion of cooking and then add the sauce and cook for the remaining hour in the oven.

Beef Brisket

4lb. Beef brisket
3 tablespoons liquid smoke (I use hickory)
3 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons celery salt
2-3 tablespoons Worcestershire sauce
1-2 teaspoons ground black pepper

Sauce
1 cup ketchup
1 cup water
3 cups brown sugar (I use about half of this, just depends on how sweet you want it)
1/4 cup apple cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1/4 cup Worcestershire sauce
1 small onion finely chopped

Place brisket in a large casserole dish and sprinkle both sides with liquid smoke, garlic powder, onion salt, and celery salt.  Cover with two layers of plastic wrap and leave overnight in the refrigerator.

Remove from refrigerator and sprinkle with pepper and worcestershire sauce.  Cover with foil and bake 5 hours at 275 degrees.

While baking, make the sauce by combining ingredients in a saucepan and boil for 15 min.

After 5 hours, remove brisket from the oven and pour juices from the meat into a bowl or large measuring cup. Skim the fat/oil from the juices and then put juices back on meat.  Cover brisket with sauce and bake uncovered for an additional hour.

Lemon Bars

This recipe is from Barefoot Contessa.  It has the perfect ratio of crispy crust to sweet lemon filling.

For the crust:

• 1/2 pound unsalted butter, at room temperature (2 sticks)
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Texas Sheet Cake

Texas Sheet Cake

Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

Icing
6 tablespoons butter
1/3 cup fat-free milk
¼ cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted (optional)
2 teaspoons vanilla extract
 
Preheat oven to 375°.

Coat a 15 x 10-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans (optional). Cool completely on wire rack.

Peanut Butter Fingers

Peanut Butter Fingers

2/3 cup peanut butter (plus additional for spreading over cooked dessert)
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups quick oats
1 tsp baking soda
1/2 tsp salt

Chocolate Frosting
6 Tbls. butter
1/3 cup milk
1/4 cup unsweetend cocoa
3 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350.  Cream peanut butter, butter, sugar, and brown sugar together.  Add eggs and vanilla and mix.  Add flour, oats, baking soda and salt and mix until incorporated.  Place cookie mixture on an ungreased cookie sheet and spread out evenly.  Bake at 350 for 15 minutes or until browned.  Let cool.  When cool, spread a thin layer of peanut butter on top.  Then top with chocolate icing.  To make icing, combine  tablespoons butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat.  Gradually stir in powdered sugar and 2 teaspoons vanilla. 
Spread on top of peanut butter.  Let set and then cut into squares. *Tip - If you cut them with a plastic knife you will get clean edges.