Brisket and Brie Tacos with Mango Barbeque Sauce

I stumbled across this recipe a few weeks ago. I bookmarked it and frequently pulled it up to view. I repeatedly told myself I wasn't allowed to make brisket any other way than I was taught. Dad's Way. Seasoned to perfection and smoked overnight. This weekend I finally talked myself in to making this dish and bought everything I needed at that store. I entered into the day skeptical. After all, Brie is not a cheese I am exactly crazy about, and pouring Dr. Pepper on a brisket seemed like I was disgracing the poor thing. Dinner time came and we sat down to eat. The smell of the sauce alone was making my mouth water. In fact, the sauce was/is my favorite part. They more than exceeded my expectations! Try it, I'm sure you will like it! You can omit the Brie if you choose, my husband did. :0)

Ingredients

• Brisket
• 3 lb brisket
• Salt
• Ground black pepper
• 1 Tbsp chili powder
• 3 cloves garlic, minced
• 16 oz Dr. Pepper
• 
  
• Mango Barbecue Sauce
• 1 1/2 Tbsp olive oil
• 1/2 medium yellow onion, chopped (about 3/4 – 1 cup)
• 1/2 cup ketchup
• 2 Tbsp lemon juice
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp Creole (spicy brown) mustard
• Salt
• Pepper
• 1/4 cup mango preserves or jam
  
• 2 Tbsp brown sugar
• (I cheated a bit and added 2 Tbsp of bottled BBQ sauce we already had... IT WORKED!)
  
• 
  
• Quesadillas
• 8 8-in flour tortillas
• 8 oz brie, thinly sliced
• 1 cup monterrey jack, shredded
• olive oil or cooking spray, to brush tortillas
• cilantro, for garnish (optional)

Instructions

1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
2. Place brisket in the crockpot and pour the Dr. Pepper over the top.
3. Cook on low for 8 hours.
4. Remove from the crockpot and let rest for 15 minutes.
5. Slice against the grain (1/8-1/4 inch thick).
6. To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
7. Saute onions for 5 minutes.
8. Add garlic and cook until fragrant.
9. Stir in the remaining ingredients and simmer for 5 minutes.
10. Transfer to a blender or food processor and run until smooth.
11. To assemble the quesadillas: Heat a griddle or large pan over medium-high.
12. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
13. Top with a spoonful or two of barbecue sauce and fold the other half over.
14. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
15. Cook until the bottom is crisp and flip over.
16. Remove from heat and slice into thirds. Serve with extra barbecue sauce.

Ham and Cheese Sliders

These are not your ordinary ham and cheese sandwiches. No. These, will quickly replace the old. The stickyness adds to the yum factor here. I have yet to make these and have someone NOT like them. Chase requests these frequently.
I got this recipe from another Marine wife, but you can find different versions online. This one from The Recipe Club is the closest.

2 packages Hawaiian Butter Rolls, sliced in half to create top/bottom buns
1 lb thin sliced honey ham
1 lb thin sliced baby swiss cheese
1/2 cup mayo

Poppy seed sauce
1 Tablespoon poppy seeds
1 1/2 Tablespoons yellow mustard
2/3 cup butter, melted
2 Teaspoons onion powder
1/2 teaspoon Worcestershire sauce

Lay out the bottom buns on a large baking sheet as close as possible. I use a jelly roll pan. Spread mayo onto both sides of the center of each roll. Next place a layer of the ham on the bottom buns. Place a layer of cheese next. Close the rolls like a finished sandwich.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops, or extra id you dare. (I'm pretty daring.) Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

You can also assemble these a day ahead and kept in the fridge ready to bake.

Indoor S'mores

Morghan LOVES s'mores. When the weather is nice we usually make up a fire outside and toast marshmallows. However, when it's 35 degrees outside you can bet your horses that is NOT going to happen! Instead I decided to attempt "Indoor S'mores".


The process is pretty simple. I turned the oven to 350 to preheat. I used our small toaster oven, but for a large amount you could certainly use the full size!

On your baking sheet, set out desired amount of graham crackers.
Top with broken pieces of a chocolate bar or chocolate chips.
Pop in the oven for 2 minutes. This is just long enough to soften the chocolate.
Next, take out the pan and toss on mini marshmallows (or tear up large ones as we did).
Place the pan back in the oven and put on broil.
DON'T WALK AWAY! It only takes a few minutes to toast the marshmallows.
Take them out and taste the yummy goodness.

Cinnamon Sticky Bun Ring

Here's what you'll need:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

4 Tbsp. butter or margarine, melted

2/3 C. pancake syrup

1/2 C. packed brown sugar

3/4 tsp. cinnamon

1/4 C. chopped pecans, opt.

In a small bowl, mix the melted butter and syrup and set aside. In another bowl, combine the brown sugar and cinnamon.

Pour half of the syrup mixture into the bundt pan, followed by half of the sugar mixture.
Next, lay the biscuits into the pan making sure to overlap the edges.
Sprinkle the remaining sugar mixture on top of the biscuits along with the rest of the syrup.

I used two tubes of large biscuits, but next time I'll either use the smaller biscuits or one tube as stated in the recipe list above. These had to bake for about 30 minutes due to my little mess up.

Bake at 375 for 20 minutes. Take out of the oven and let cool for 1 minute. Flip on to a plate and enjoy! :)