Easy Baked Ziti Recipe

The weather has been such a bummer lately. My kids have missed 2 days of school this week due to “inclement weather”, and it has not snowed yet (it’s supposed to be coming as we speak). Tonight we’re having this Easy Baked Ziti recipe that is warm, comforting and delicious! Hope you are having better weather than we are. Very ready for spring

Skillet Rigatoni: Weeknight Dinner Recipe

The cooler weather finally has come to Alabama, and on Halloween it is supposed to be pretty chilly. We have a super busy week ahead with my daughter’s dance, Halloween and my youngest son is his little league football’s Super Bowl (which means practicing almost every night). This Skillet Rigatoni Recipe is the perfect weeknight dinner recipe. It’s easy, fast and a crowd pleaser, and my kids absolutely love it. Feel free to use ground turkey if you want.  I may just make this on Halloween night to make my life a little simpler.

Hanukkah Sweet and Sour Brisket

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My sister, Julie, is a fabulous cook and has been making this recipe for Hanukkah for years. The recipe sounds so bizarre with apricot preserves, chili sauce and, oh my, sauerkraut? When I worked at Southern Living Magazine as a Food Editor, and I sent this recipe to the test kitchen, they were a little questionable about it. But when we discussed it around the taste-testing table (a long table that seats about 20), everyone gave it the highest rating possible. It is really delicious, although, I will admit, difficult to photograph so I added some photos from this year’s Hanukkah party at my house (that’s my son reading the prayer-yes I was proud). This recipe is ideal for Hanukkah or in the fall or winter months when you want something comforting, warm, with a touch of sweet and sour. And if you live in Birmingham, Alabama and don’t have time to cook brisket, head to Jim N Nick’s Barbecue on Highway 280-yum!

 

Sweet-And-Sour Brisket

Prep: 15 minutes

Cook: 31/2 to 4 hours

Yield: 6 to 8 servings

Ingredients

1  (5-pound) beef brisket, trimmed

1  (1-ounce) envelope onion soup mix

1/2  teaspoon  garlic powder

1/2  teaspoon  Italian seasoning

1/2  teaspoon  ground red pepper

1  (10-ounce) jar apricot preserves

1  cup  water

1  cup  chili sauce

2  (10-ounce) cans sauerkraut, drained

Preparation

1 Place brisket in a lightly greased roasting pan. Sprinkle with soup mix and next three ingredients. Spread preserves on top of brisket. Add 1 cup water to pan. Cover tightly with heavy-duty aluminum foil.

2. Bake, covered, at 350° for 3 hours. Uncover and pour chili sauce over brisket; top with sauerkraut. Cover and bake 1 more hour.

3. Remove from oven; let stand, covered, 30 minutes before slicing. Serve with sauerkraut and pan juices.

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