smothered brisket easy recipes

Smothered Brisket

1 (3- to 4-pound) brisket, trimmed of fat
1 teaspoon garlic powder
1 tablespoon cracked black pepper
1 green bell pepper, seeded and sliced into rings
1 onion, sliced into rings
1 (16-ounce) bottle Jack Daniels barbecue sauce

Place brisket into crockpot and season with garlic powder and black pepper. Top with green bell pepper rings and onion rings. Pour half the barbecue sauce over brisket and cook on LOW for 8 to 10 hours.

Remove brisket from crockpot and slice or shred. Pour remaining half of barbecue sauce over all and let sit for 10 to 15 minutes before serving.

Serves 8.

Butter Crunch Slices

Filling
1 cup (6-ounce package) butterscotch pieces, melted
1 cup finely chopped salted peanuts
1/4 cup peanut butter
1/3 cup sweetened condensed milk
1 tablespoon softened butter
1 teaspoon vanilla extract

Dough
1/4 cup peanut butter
1/2 cup softened butter
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
1/2 cup quick-cooking rolled oats

Combine all filling ingredients. Chill while preparing dough.

In large mixing bowl, combine ingredients for dough. Blend well with mixer. Divide dough in half. Pat out each half on wax paper to a 12 x 6-inch rectangle. Spoon filling down center of each rectangle. Fold one side of dough around filling and then the other. Gently shape into a log. Wrap; chill at least 2 hours.

Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices. Place on ungreased cookie sheets. Bake for 12 to 15 minutes. Cool 1 minute before removing from cookie sheets.

Makes about 6 dozen.

Salsa Dressing

This is a wonderful way to use up leftover salsa.

1 teaspoon Dijon-style mustard
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
1/4 cup fresh salsa

Combine mustard, vinegar and olive oil and whisk together thoroughly. Add salsa and whisk until blended.