12 hour faux smoked brisket

My freezer stopped working....and basically everything started to defrost. Including our 5lb brisket, but it was raining and I was already using the grill and oven cooking other things that defrosted!!! Soooo I needed to use the crockpot but I wanted to smoke it but couldn't.....so time to turn to the liquid smoke!!!! And that's what I used to give this brisket the 'smokelike" quality!!! So Enjoy.....and Eat on. 

INGREDIENTS:

2 cups BBQ sauce

2 Tablespoons brown sugar

2 teaspoons Worcestershire sauce

2 teaspoons liquid smoke

2 teaspoons black pepper

1 teaspoon garlic salt

1 teaspoon seasoned salt

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

DIRECTIONS:

1. Combine all ingredients and coat brisket well.
2. Place brisket and marinade in crock-pot on low for 12 hours.
3. Once done remove the fat on top. And shred with a fork. But it should be so tender it falls apart. 
4. Serve on a bun. Enjoy. 

Not yo mamas 7up cake with 7up glaze

My grandmother used to make well not used to, but she's how I first experienced 7up cake. We used to have one for Thanksgiving or Christmas and any special occasions like that. Then over at my mother's bakery where we made 7-Up cakes on occasions as well special order. Last night I feel like I needed that again so I decide to make a 7-Up cake BUT why not make it better with a glaze!!!! Enjoy and.....Eat on!!!

Ingredients

• 3 sticks butter, softened
• 3 C sugar
• 5 eggs
• 3 C cake flour
• 2 T lemon extract
• 1 T vanilla extract
• 3/4 C seven-up at room temperature
• Glaze
• 3 cups powdered (confectioner’s) sugar
• 2 Tablespoon lemon juice
• 3 to 4 Tablespoons 7-UP 
• 
  
• Directions

• Preheat oven to 325 degrees.
• In large bowl, cream butter.
• Slowly add sugar & cream together until fluffy.
• Add eggs, one at a time, beating well after each addition,.
• Slowly add flour & mix well, until smooth.
• Stir in lemon, vanilla, & seven-up.
• Pour batter into a well-greased bundt pan.
• Bake 90 mins or until done.
• Cool before pouring on glaze and cutting.

Sundried tomato pasta with spicy shrimp

INGREDIENTS

A box of thin spaghetti
2 cloves garlic, minced

1/2 c sun-dried tomatoes in olive oil, drained and sliced

1/2 tsp dried chili flakes
1 tsp dried basil
1 tbsp dried parsley
1 1/2lb shrimp, peeled and deveined

1/2 cup cooking white wine or white wine
Parmesan cheese

DIRECTIONS

Cook spaghetti according to directions. Season shrimp with salt and pepper. In a pan over medium heat, saute sun-dried tomatoes and garlic in about a tablespoon of EVOO. Cook for about two minutes. Add in chili flakes and saute for another minute. Add shrimp and saute for 3 minutes. Pour cooking wine(or white wine) into the pan. Then add basil and parsley and let shrimp cook further for five minutes.Toss in cooked pasta and stir well. Sprinkle with parmesan cheese before serving.

Garlic mozzarella pull apart bread

Ingredients

20 frozen white dinner rolls(I used Rhodes but you can use your favorite)

½ C butter, melted

1 C shredded mozzarella cheese, divided

1 tsp dry parsley flakes

1½ tsp garlic powder

½ tsp salt

½ tsp Italian seasoning

½ tsp onion powder

Bundt cake pan

Directions

Let the 20 rolls sit out at room temp for about 40-50mins. 

Then take kitchen sheers or scisors(make sure they're clean...lol) and cut each rol in half. 

Melt the butter. Pour over rolls add all seasonings and 1/2 cup of cheese. Mix this together with your hands. DONT WORRY ABOUT DOUGH STICKING!! 

Spray bundt with nonstick spray. Pull dough apart if sticking(gently) and fill your  bundt with the rolls in a circular direction. Stacking rolls on top of each other and filling spaces. 

Once this is complete top with rest of cheese. Let this sit for about an hour to an hour and a half to double in size. 

CHEAT ALERT: I am very impatient sometimes more so when it comes to wanting to taste my goodies...so I got very restless after letting rest for 30 mins and I preheated my oven to the lowest setting and put the rolls in there while in preheated with oven door cracked...once done preheating I turned the oven off and closed the door. I kept oven light on and kept watch as the dough rose!! 

Bake at 350 degrees for about 20 mins or until golden. Flip out if serving platter and enjoy.....but be careful because they're hot nd anxious hands will be burned!!!!

Honey Butter Rolls

The best rolls ever, honestly they don't last for any leftovers!!! You can either do this by hand or bread machine. Easy to make!! Enjoy....and Eat on. 

MANUALLY:

1 cup lukewarm milk

1/3 cup oil

2 eggs

2 tblsp honey

3.5 cups all purpose flour 

1 tsp salt 

2 1/4 tsp yeast

1. Pour milk into a large mixing bowl and sprinkle the yeast over the top; wait 5 to 10 minutes, or until yeast is foamy. If it doesn't foam then your yeast is "dead", and you need new yeast. This is proofing.
2. Add the eggs, oil, honey, salt, and whisk to combine.
3. Add the flour and stir with a wooden spoon to incorporate the flour. Dough will be thick, lumpy, bumpy, and not smooth. This is okay. Make a ball with the dough in the center of the bowl. Cover bowl with plasticwrap or a clean towel and place in a warm, draft-free place to rise until doubled about 2 hours.
4. Punch dough down, remove it from bowl, and turn it out onto a well-floured surface. Knead it only as necessary to shape it into balls.
5. Place balls of dough in a sprayed pie plate or baking pan....depending on amount you're making. They can be close to each other, but not too close, 
6. Cover baking dish with plasticwrap or the towel and allow rolls to rise in a warm, draft-free environment for about 30 minutes, until almost doubled in size. 
7. Preheat oven to 350F.
8. Bake until golden brown.
9. Melt 1/4 cup and 2 tblsp of honey. Brush tops with this once done baking. 

HONEY BUTTER RECIPE

3/4 cup butter, room temp

1/4 cup honey

Mix together and refrigerate until necessary. 

BREAD MACHINE

PUT ALL INGREDIENTS INTO BREAD MACHIME IN THAT ORDER. SET ON DOUGH SETTING AND LET THE MACHINE DO ITS JOB. ONCE DONE START WITH DIRECTION 4.