Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
eanwhile, to make the hot pecan sauce, combine candy bars and heavy
owl, add the mustard and cranberry sauce and stir to combine. Brush
br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
Serve with vanilla
r until warm.
Caramel Pecan Sauce:
Melt butter in a
To toast pecan pieces, bake in 375F oven
For the Cranberry Sauce: Place all ingredients, except stevia,
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and
Caramel Pecan Sauce: In a small non-stick
rie and 2 tablespoons of cranberry sauce.
brush the edges of
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Combine sauce ingredients in a small mixing
In a medium saucepan over medium heat, stir together first five ingredients.
Bring to a boil but stir frequently.
Once sauce boils, remove from heat.
Pour into a heat proof bowl and refrigerate for 1 hour.
This can be made ahead which makes this recipe very nice.
It can be refrigerated up to three days.
Place cream cheese on a nice appetizer plate and top with Cranberry-Horseradish Sauce.
On side of cream cheese, place fresh rosemary sprigs and fresh cranberries.
Serve with assorted crackers.
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
serve, top with Cream Cheese Pecan Sauce (recipe follows).
Whip cream cheese
ff Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon
Heat cranberry juice cocktail to boiling, remove from heat. Stir in gelatin until de solved.
Beat cranberry raspberry sauce with electric beater on high speed for 1 minute; stir into gelatin mixture.
Chill until thickened, about 2 1/2 hours.
Fold in whipped topping, blending thoroughly.
Spoon into dessert dishes or prepared 9-inch pie shell.
(For salad, pour into mold sprayed with Pam, or other cooking spray.)
chill until firm, at least 3 hours.
Makes 8 servings.
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.