Chili Beer Briskit/Hasselback Potatoes

These are two receipes that I found on Pinterest. The Chili Beer Briskit can be found here and the Hasselback Potatoes can be found there. These are both great recipes and made for an amazing meal!

Chili Beer Briskit Ingredients:

2 1/2 lbs. beef brisket
1/2 cup chopped onions
1 tsp. salt
1 tsp. black pepper
1/4 tsp. garlic powder
1 12 oz. jar chili sauce
1 12 oz. can of beer

Directions:

Place briskit in crock pot and season with salt, pepper, and garlic powder. Pour onions and chili sauce on top. Cook on low for 6 hours.



Add beer and cook on high for 30 minutes. The original recipe also says you can garnish with tomatoes and parsley sprigs. I didn't do this.



Hasselback Potatoes Ingredients:

Potatoes
Butter or Margarine
Olive Oil
Sea Salt
Pepper

Directions:
Thinly slice potato almost all the way through as shown below. Spread butter or margarine on top, pour a little olive oil on that, and season with salt and pepper. Cook at 425 degrees for 40 minutes. The original recipe also calls for garlic but I didn't realize we had some until it was too late. Enjoy!



***We like to save on dishes since we don't have a dishwasher. We usually only use paper plates. :)***

Broccoli/Cauliflower Salad

This is a great recipe I got from my mom for my wedding shower (thanks Mom!). While it's not a difficult recipe, it does take a lot of prep work.

Ingredients:

Salad:
2 cups of cutup cauliflower
2 cups of cutup broccoli
1/4 cup diced red onion
3 slices of crisply cooked bacon (or bacos because it's easier)
1/4 cup Rasins - optional
1/4 cup Sunflower Seeds - optional

Dressing:
1/2 cup Hellman's mayonaise
2 Tbs sugar
1/4 cup Parmesan cheese
1/2 tsp or less of vinegar (for thinning the dressing)

Directions:
Combine all salad ingredients and toss lightly.



Add dressing and toss to coat.
When I made mine I found that I needed a little more dressing than what the recipe called for. So I made a half of a batch of dressing after the first full one went on and added to it until it tasted "right".


***This picture was taken before the rest of the dressing went on***

The great thing about this recipe is that it can easily be doubled (or tripled, etc.) for a larger crowd. If I'm not mistaken, my mom doubles the recipe for our family which usually feeds about 10 people.

You can also chop the vegetables the night before and put them in separate Ziplock bags. My mom's recipe says to add the dressing before serving, but I found it was a little better after the salad chilled for about 30 minutes.

As always, enjoy! :)