Jason Cole

Ingredients

5-7 lbs beef brisket
1 tsp. celery salt
1 tbs. garlic salt
1 tbs. onion salt
pepper
3 ounces liquid smoke
1⁄2 cup Worcestershire sauce
salt and pepper
1(18 ounce) bottle barbecue sauce

Directions

1.Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.

2. Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.

3. Fold sides of foil over to seal; refrigerate overnight.

4. 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.

5. Reseal and cook in a slow oven at 300 degrees for 5 hours.

6. Uncover and Pour barbecue sauce over brisket.

7.Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.

Ingredients

2 large eggs
1 cup milk, or half and half, coconut milk or almond milk
pinch kosher salt
1 tbs. honey
1 tsp. vanilla extract
1 tsp. ground cinnamon
8 slices sour dough or brioche bread

Directions

1. Whisk together eggs, milk, salt, sugar, vanilla extract, and ground cinnamon in a flat-bottomed shallow baking dish.

2. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.

3. Melt butter in a large skillet or on a griddle.

4. Place bread slices in skillet or on griddle and cook on medium heat until golden brown on each side, about 2-3 minutes.

5. Serve immediately or keep warm in oven until ready to serve.

Ingredients

2 lbs lean ground beef
2 medium onions, chopped
1(6 ounce) can tomato paste
2 15 ounce) cans chili beans
1⁄4 cup brown sugar
1 tbs. chili powder
1 tsp. dried celery leaves
1 tsp. Worcestershire sauce
2 bay leaves
1 dash red pepper powder
1 dash paprika
3⁄4 cup catsup
salt and pepper

Directions

1. Brown meat and onions in a skillet; drain off fat.

2. Add all other ingredients, bring to a boil, and then simmer for 30 to 45 minutes.

3. Let stand in refrigerator for 24 hours.

4. Reheat and serve.

Ingredients

Cookie Layer

1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips

Brownie Layer

1 cup white sugar
1/2 cup butter, melted
1 tsp.vanilla extract
2 eggs
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt

Directions

1. Preheat the oven to 350 degrees.

2. Grease a 9×13-inch baking dish.

3.Prepare cookie layer:
Beat 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla in a large bowl until creamy. Add one egg; beat until light and creamy, about 2 minutes.

4. Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough evenly into the prepared baking dish; set aside.

5. Prepare brownie layer:
Stir 1 cup sugar, 1/2 cup melted butter, and 1 teaspoon vanilla in a bowl; add two eggs and beat well. Mix in cocoa powder until well-combined. Stir in 1/2 cup flour, baking powder, and 1/8 teaspoon salt until batter is combined. Pour over cookie layer and spread to cover completely.

6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.

Ingredients

1 gallon apple cider
3 Granny Smith apples
1 orange
1 T. allspice berries
5-7 cinnamon sticks
1/2 cup fresh cranberries
1/2 cup sugar

Directions

1.Pour the apple cider into a large pot over medium-high heat.

2.Dice up the apples and toss them into the cider.

3.Place orange slices in pot.

4.Also add the allspice berries, the cinnamon sticks, and the cranberries.

5.Pour in the sugar and stir it around to dissolve.

6.Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.

Ingredients

3 cups crumbled cornbread
2 tbs. butter
1 small onion, diced
½ cup chopped celery
2 large eggs, beaten
2 cups chicken stock
1 tablespoon dried sage, or more to taste
salt and ground black pepper to taste

Directions

1. Preheat the oven to 350 degrees F. Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.

2. Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.

3. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

4. Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

Ingredients

1 cup flour
1 tbs baking powder
1 tbs baking soda
1/4 cup sugar
1/2 stick melted butter

Directions

1. Mix all dry ingredients in bowl
2. Add melted butter
3. Heat skillet with tsp of butter
4. Use spoon to add batter
5. Cook on medium heat for 3 minutes on each side on medium heat