Blueberry Crumb Bars

My favorite thing to do with leftover berries is make crumb bars.  You can use this recipe with really any fruit that you like.  I've used strawberries, raspberries and not a berry but just as amazing if you have peaches that are too ripe to eat.  Today I used blueberries!  Really super easy and super delicious!

Ingredients:

Base dough and Crumb Topping:

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3 cups flour

1 cup cold butter

1 egg, beaten

Blueberry Filling:

4 cups fresh blueberries

1/2 cup sugar

4 teaspoons corn starch

3 tablespoons lemon juice

Preparation:

Preheat oven to 375 F.   Line a 9x13 baking dish with parchment paper (this make for easy removal and quick clean up) . In a large bowl whisk together sugar, baking powder, salt and flour.  Cut cold butter into the flour mixture using 2 knives until pieces are pea sized.  Stir in the egg to form a chunky dough.  Pat down half of the dough mixture into the baking dish and reserve the other half as a topping for your crumb bars.  In another bowl combine the blueberries, sugar, cornstarch and lemon juice. Spread the blueberry mixture on top of the dough in the pan.  Crumble the remaining flour mixture of the top of the blueberry layer evenly.  Bake 45-55 minutes util slightly browned.  Let cool completely before cutting and serving.

Banana Chocolate Chip Muffins

 

Banana Chocolate Chip Muffins

These are the most delicious light and airy banana muffins.  Don't skip out on the mini chips or the sour cream.  Both of these totally make the muffin.  You can easily swap out the olive oil for another light oil as well as the sour cream for greek yogurt or a non dairy option if necessary.

Ingredients:

1 3/4 cup flour

2/3 cup brown sugar

1/3 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup mini chocolate chips plus extra for topping

4 very ripe bananas, mashed 

1/4 cup olive oil (you can also use avocado or vegetable oil)

2 large eggs

2 teaspoons vanilla

1/4 cup sour cream

Preparation:

Prepare 18 muffin cups with parchment baking cups.  Preheat the oven to 425 degrees F.

In a large bowl mash the bananas,  Next add in olive oil, eggs, vanilla and sour cream to the mashed bananas and mix until combined.  In the same bowl add the flour (I like to sift mine), sugars, baking powder, baking soda and salt.  Mix all the dry ingredients into the wet until just combined.  Now add your chocolate chips and stir again to incorporate the chocolate throughout the batter.

Fill muffin liners all the way to the top with your batter and sprinkle on extra mini chocolate chips on the top of each filled cup.  Bake at 425 degrees for 7-8 minutes and then lower the oven to 350 degrees F and bake for another 7-8 minutes.  The tops of the muffins should be light golden brown and domed on top.

Summer Rolls

SUMMER ROLLS

This is perfect for a nice light summer lunch or snack.  You can use any fresh veggies that you like and make them with any protein.  These are really delicious with Tofu or Shrimp or even better use both!  They can be a little daunting to roll up but once you do a few of them it gets much easier.  I like to make a roll and them cut them in half.  These are perfect with any dipping sauce but my favorite is to dip in a peanut sauce.   I will list a recipe for an easy peanut sauce below as well.

Ingredients:

Summer Rolls

1/2 lb cooked, chilled shrimp

6 rice paper wrappers

1 cup shredded carrots

1 cup shredded purple cabbage

1 cup sliced zucchini or cucumber

Handful of butter lettuce leaves (or any kind you like)

Handful of micro greens

*Optional additions

cooked rice noodles, chilled

cooked grilled chicken, chilled

tofu, chilled

fresh mint

fresh cilantro

Peanut Sauce

1/2 cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 tablespoons pure maple syrup

1/4 cup water or more to thin out sauce

Preparation:

Summer Rolls

Prepare all veggies and shrimp in advance of making your summer rolls.  The shrimp should be cooked, deveined and tails removed.  All veggies should be prepared in long thin slices or shredded.  You can leave the lettuce in larger pieces but roughly chopped.  Have all your ingredients close by on a large plate or platter so you can easily assemble your summer roll.  

Get a large shallow plate or bowl and fill with warm water.  Prepare the rice paper wrappers one at a time.  Dip the wrapper in the warm water and then flip to wet the other side.  Quickly remove from water and place onto a flat workspace.  I like to use a wooden cutting board.  Fill your rolls anyway you like however it is much prettier to arrange the shrimp and colorful veggies nicely in the middle in a single layer so you can see all the ingredients when they are rolled up.  Place lettuce last on top of the shrimp and other veggies.  To roll,  fold the bottom over the top, then fold in the sides and lastly roll up from the bottom to complete your roll.  Slice each roll in half.  These are best if you serve immediately.  You can use a damp towel on the bottom and top of the finished summer rolls as you are making more so they won't dry out.  Serve with peanut sauce and Enjoy!

Peanut Sauce

Place peanut butter in a microwave safe dish and warm slightly in the microwave (about 15 seconds) to melt the peanut butter slightly which will make it easier to stir in the rest of the ingredients.  Add each ingredient and stir to combine well.  If you feel the sauce it too thick add a tiny bit of water a little at a time until you get your desired consistency.

 

CANOLI DIP

 

CANOLI DIP

This is a delicious, quick and easy dessert that everyone loves.  

Just 4 ingredients that I usually always have on hand.  This dip is great with any cookies or pastry but we love to dip strawberries the most!  This is sure to be a big hit at your next get together!!

Ingredients:

1 - 8 oz block of cream cheese (softened)

1 - 16 oz container of whole milk ricotta cheese

2 cups of confectioners sugar

1 cup of mini chocolate chips

Preparation:

Whip cream cheese and ricotta cheese together until fluffy.  Next add confectioners sugar one cup at a time until fully incorporated.  Lastly, fold in mini chocolate chips.  top with a sprinkle of more mini chocolate chips and a little more confectioners sugar to serve.  Pair with your favorite cookies and fruit!

Potato Latkes

 HAPPY HANUKKAH 

You can not have Hanukkah without Potato Latkes!  We only make these once a year and they are so delicious.  Super easy to make, just a little time consuming but definitely worth the time.

Ingredients:

5 lb bag of Yukon Gold Potatoes

2 large onions

1 Tablespoon salt

1/4 cup Matzoh meal (you can also use flour)

Preparation:

Using a food processor with both the bottom blade and top grater attachment on 

grate two large onions and transfer grated onion to a large bowl.  Next using the same attachments process 1/2 the potatoes and transfer to the same bowl with the onion.  Lastly remove the bottom blade from inside the food processor and just use the top grater attachment to process the rest of the potatoes.  You will now have 1/2 the potatoes as "mush" and half the potatoes shredded.  In a large bowl add all the potatoes, onions and the rest of the ingredients and mix until well blended.

Heat a large skillet with about 1/2 inch of vegetable oil. (If you have more than one large frying pan you may want to use two to make the frying of the latkes go faster).  I like to take spoonfuls of the potato mixture and squeeze out the extra liquid using my hands and place mounds of the potatoes into the hot oil pressing down lightly with the back of the spoon.  Let potatoes get nice and golden brown on one side and then flip them over to brown on the second side.  Once both sides are golden brown remove with spatula and place on paper towels to drain.  Repeat this until all the potato mixture is used up.  Serve hot!

You can store these in the refrigerator and reheat in the oven or air fryer.  Latkes also freeze really well.  Freeze in a single layer and then you can store in a ziplock bag in the freezer and just take out a few at a time and reheat in the oven or air fryer.

Cripsy Pasta Chips

This is a MUST try.  So super easy and a really surprising yummy and satisfying snack.  We saw this on Tiktok and couldn't resist giving this a try.   I'm adding this to a charcuterie board that I am making for friends and I know it will be a hit.

Ingredients:

8 oz cooked pasta (any shape)

2 Tablespoons olive oil

2 Teaspoons garlic powder

2 Teaspoons Italian seasoning

1/3 Cup parmesan cheese

salt and pepper to taste

Drain pasta well and add all ingredients to cooked pasta and stir to coat.  Feel free to go heavier or lighter on seasoning as you see fit.  Place a small amount of pasta in a single layer in the basket of your air fryer.  Air fry for 10 min or until your chips are golden brown.  Check around the 8 min mark until you can see how long you may need for your specific air fryer.  Enjoy 

 

Spinach Basil Pesto

 

This is a new staple in my house.  I make fresh batches every other day so it is always in a jar in my fridge.  My kids literally put this on EVERYTHING.  My oldest daughter's favorite way to eat this is spread on a piece of crusty bread with a drizzle of balsamic glaze!  Soooo super good and this is really so simple to make if you have a small food processor or blender.

Ingredients:

4 big cloves of garlic

1 1/2 Cups  baby spinach

1 Cup fresh basil

1 Tablespoon pine nuts (omit this if anyone has an allergy to nuts)

1/3 Cup grated parmesan cheese

5 Tablespoons olive oil (more or less to your taste)

Preparation:

Place the garlic cloves whole into your food processor or blender and pulse until finely chopped.  Now add spinach, basil and pine nuts and blend until broken down.  Next add your parmesan plus 1-2 tablespoons of oil.  Blend again until pesto starts to come together.  Add more olive oil until desired consistency.  You can service immediately or cover and refrigerate and store up to a week but it won't last that long!!

Chocolate Avocado Pudding

 This recipe is so super simple.  It's a great way to use up your avocados before they go bad.  I'm so tired of throwing avocados when no one eats them.  This recipe is perfect because you can use them right when they get a little too soft to eat them and I always have all of these ingredients on hand in my pantry.  It's also awesome because you throw everything into a blender or food processor and it literally takes less than 5 minutes to make.  It's a super smooth and dark chocolatey dessert!

Ingredients:

2 ripe avocados
1/2 cup unsweetened cocoa powder
2/3 cup brown sugar

1/3 Almond milk
2 teaspoons pure vanilla extract

pinch of ground cinnamon

pinch of salt

Preparation:

Add all ingredients into a blender or food processor and blend until smooth.  Spoon into a bowl and chill in the refrigerator for at least 2 hours to set up.  Enjoy!

Honey Comb Candy

 

I got really into candy making a few months back. Out of all the recipes I tried, my favorite recipe to make was honey comb. Its looks really impressive but it is super simple to make. You can make it plain or dip it into melted chocolate. I have also added chopped nuts to create a honey comb nut brittle (although if you add nuts you do deflate the honey comb a bit). Anyway you make it, it is a real crowd pleaser. At least my work friends think so. I found this particular recipe while searching through Pinterest. The only addition I made was a pinch of salt. You can find the recipe here. 

Ingredients: 

1 Cup White Granulated Sugar 

1/4 Cup Light Corn Syrup 

2 Tablespoon Honey 

1/2 Cup Water 

2 Teaspoon Baking Soda 

Pinch of coarse salt (optional)

Preparation: Line and 8x8 inch baking pan with parchment paper In a large pot on the stove top, over medium-high heat, add the sugar in an even layer to the bottom of the pan. Pour the corn syrup and honey over the sugar and then pour the water to moisten all the sugar. Do not Stir! Cook mixture until the temperature reaches 300-degrees Fahrenheit on a candy thermometer. Remove the pot from the stove and whisk in the baking soda for a few seconds, until mixture stops foaming up. Pour mixture immediately into prepared pan. Let honeycomb set for at least an hour, or until completely hardened, before breaking into pieces (I used my hands). Option: Coat honeycomb candy in chocolate. Store candy in an airtight container. Candy stays fresh and crunchy for 3-4 days.

Fried Deviled Eggs

\

These are such a delicious appetizer! If you love Deviled Eggs, you will LOVE, LOVE, LOVE these!

Ingredients:

 

For egg yolk mixture:

6 hardboiled eggs, cooled

2 Tablespoons mayonaise

1 Teaspoon yellow mustard

1 1/2 Teaspoons of sweet relish

1/8 teaspoon salt

1/8 teaspoon black pepper

Paprika for garnish

For frying egg whites:

1/2 cup flour

1 egg

3/4 cup panko bread crumbs

salt and pepper 

oil for frying

Preparation:

Separate the yolks from the whites and place yolks in a small bowl.  Add mayo, mustard, relish, salt and pepper and mash and mix together until yolk mixture is nice and smooth and set aside.  

In 3 shallow bowls add flour in one, a beaten egg in another and panko bread crumbs in the 3rd.  Season all 3 bowls with salt and pepper.   In a large shallow frying pan add about 1/4 cup of vegetable oil and heat on med/high heat.  Take egg whites and first dip in flour, then in egg and last dip in panko.  Once all egg whites are coasted place in hot oil and fry until both sides of egg white are brown.  Remove and let drain on paper towels.

Once all egg whites are fried and cooled slightly you can add your yolk mixture into the center of each egg white.  You can do this with two spoons or you can also add the yolk mixture into a plastic sandwich bag or piping bag and cut off the tip and pipe the egg yolk mixture into the egg white.  It's all a matter of preference.  Sprinkle the top of each egg with a little paprika for color.  You can serve these warm or cooled.

 

Crab Rangoon

 

My family loves all things Asian and these are a favorite when we order Chinese food.  My daughter Annie and I decided to try to make these at home and they were really super easy and so delicious!

Ingredients:

• 8 oz package of Cream Cheese, room temperature
• 8 oz of imitation crab, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Sesame oil
• 1/2 teaspoon garlic powder
• 1 teaspoon powdered sugar
• 20-25 Wonton Wrappers
• small bowl of water
• Oil for frying

Preparation:

In a medium bowl mix together cream cheese, Worcestershire sauce, sesame oil and garlic powder until combined well.  Next stir in powdered sugar and combine.  Fold in crab until completely incorporated.  

Place 2 wrappers on a flat surface, put about 1/2 teaspoon of the crab mixture in the center of the wrapper.  Using your finger dip into the bowl of water and wet all four sides of the wrapper.  Pull up two opposite corners of wrapper and stick together.  Then pull up two more corners.  Pinch to close and make sure all sides are sealed.  Once you have 6 completed you can pan fry in about 1/2" of oil, once one side is browned flip and brown opposite side.  Remove when golden brown and let drain on some paper towels.  Serve with any dipping sauce.  We love the Sweet Chili Sauce from Trader Joes.

Chip and Pretzel Cookies

 

This cookie recipe is from our Mom.  She makes it for all the grandkids.  My kids love this recipe and Mom recently sent the recipe to my 11 year old son who loves to bake.  

The texture is crunchy and sandy with a nice salty crunch from the chips and pretzels.  

So yummy!

Ingredients:

1 cup softened butter salted

1/2 cup granulated sugar

1 egg yolk

1 teaspoon vanilla extract

1 3/4 cups all purpose flour

3/4 cup coarsely crushed potato chips

3/4 cup coarsely crushed pretzels

Semi Sweet Chocolate Chips, melted (for dipping) You can also use white chocolate if preferred.

A little kosher salt or sea salt for sprinkling over the melted chocolate.

Preparation:

Preheat oven to 350 degrees F.  Cover sheet pan with parchment paper.  Combine softened butter and sugar in a large mixing bowl and beat with a hand mixer until light and fluffy.  Add egg yolk and vanilla and beat until incorporated.  Gradually add flour and mix well.  Stir in crushed chips and pretzels and mix until fully combined.

Shape cookies into oval logs and flatten slightly.  Bake for 14-18 minutes until lightly browned.  Cool completely in baking sheet.  Dip one end of cooled cookie into melted chocolate and place onto parchment paper.  Sprinkle a little coarse salt onto the melted chocolate if desired.   Leave cookies out at room temperature or place in refrigerator to harden the chocolate.

Fruit Dip

Strawberry Recipe #4 

(well not really a strawberry recipe but delicious with strawberries)

This is the simplest but and most delicious fruit dip!  It goes amazing with any kind of fruit.  I especially like this dip with cut up apples.  But of course amazing with Strawberries too!

Ingredients:

1/2 cup cream cheese ( any kind, whipped, lite etc)

1/3 cup plain greek yogurt

1/3 cup brown sugar

Preparation:

In a medium bowl combine all ingredients and blend well with a hand mixer.  I like to use my whisk attachment on my hand beater to whip it up nice and light and fluffy.  Pour into a bowl and enjoy immediately or cover with plastic wrap and refrigerate.

Strawberry Salsa

Strawberry recipe #3

This is the perfect summertime recipe and a great way to use up all those strawberries.  The most perfect combination of all things delicious!  Serve with cinnamon chips.  You can make your own or buy the store bought kind both will be delicious with this salsa.

Ingredients:

Salsa

2 lbs of fresh strawberries, diced

Zest from 1 lime

1 Tablespoon of mint, chopped

1 Teaspoon pure vanilla extract

2 Tablespoons strawberry jam

1/2 teaspoon fresh cracked black pepper

Cinnamon Tortilla Chips

6 small flour tortillas cut into 1/8ths

1/2 cup of granulated sugar

2 Teaspoons ground cinnamon

A little canola oil

Preparation:

For salsa combine all ingredients in a bowl and toss to combine.  I found it was easy to mix the jam in when it was warmed first in the microwave to make it a bit looser.

For cinnamon chips.  In a small bowl mix together sugar and cinnamon, set aside.  Next, using a pizza wheel or a sharp knife cut tortillas into 1/8ths.  Lay all the tortilla triangles on a piece of parchment paper and brush with oil.  Sprinkle generously with cinnamon sugar and bake in a 350 F degree oven until golden brown, about 6-8 minutes.

Strawberry Hand Pies

Here's Strawberry recipe #2.  My kids are obsessed with Empanadas both sweet and savory so I was excited to make this Hand Pie recipe!  This sweet version is perfect and easy to make.  Another great dough that you can fill with any filling you like.  We also made chocolate hazelnut hand pies too with the left over dough.  YUM!

Ingredients:

Dough:

1/2 cup butter, softened

4 oz cream cheese, softened

1 cup all purpose flour

Filling:

1 cup chopped strawberries

1/4 cup sugar

1 tsp vanilla

Zest of half a lemon

2 Tbsp cornstarch

Finishing:

1 egg, beaten for egg wash

Preparation:

Cream butter and cream cheese together until light and fluffy.  Add in flour and mix just until dough comes together.  Place dough in plastic wrap and chill for 30-60 minutes.

Preheat oven to 350. Place parchment paper on a pan and set aside.  On a floured or powdered sugared surface, knead the dough a couple of times until it is a nice round ball. Then, roll dough into a circle with a rolling pin, about 1/4" thick.  Cut circles using a large round cookie cutter about 2 1/2 to 3".  Place each circle on the parchment paper prepared pan.  You will need to re-roll the dough a few times until it's all used up.  You may want to refrigerate in between if it gets too soft.

In a small bowl, gently combine chopped strawberries, sugar, vanilla, lemon zest, and cornstarch.

Fill each pie round with 1 tablespoon of filling, don't over stuff.  Take one side of the dough and pull it over the filling. Use a fork to crimp the edges together and poke an air hole at the top of each pie.  Brush each pie with eggwash. Sprinkle with white sugar (optional). Bake for 30-35 minutes or until pie is golden brown.

Strawberry Cream Cheese Bread

I have a lot of Strawberry recipes heading your way!  I bought a huge 5lb container of strawberries and they were not as good as they looked for just eating by themselves but perfect to bake with!  Here is the first of many Strawberry recipes!  This Strawberry Cream Cheese bread is amazing.   It a very light but moist texture and it isn't overly sweet!  You can add really any berry that you like but I love it with strawberries.   Very easy to make all in one bowl!

Ingredients:

1/2 cup butter, softened
4 oz cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk ( I used 2 teaspoons of lemon juice and 1/2 cup of lowfat milk - combine and let stand for a few minutes)
1 1/2 cups strawberries, diced

Preparation:

Preheat oven to 350 degrees F.  Grease and flour a 9×5 inch loaf pan.  Cream together butter, cream cheese and sugar until light and fluffy. Add eggs and vanilla and combine well.  Mix in one at a time baking powder, baking soda and salt. Next add flour one cup at a time until batter if fully mixed and smooth.  Last add in the buttermilk and stir until combined.  Carefully fold in strawberries.  Pour batter into the prepared loaf pan and bake for about 50 minutes.  The inside should be set (not jiggly) and the top golden brown.

Classic Crepes

Homemade Pancakes is my go to quick easy weekend breakfast for my kids.  I've been wanting to try to make crepes for awhile now so I finally gave it a shot.  What a huge hit these were.  I love how you can serve them so many different ways.  The kids can choose to spread on some Nutella or jam or eat them plain (which is my favorite way) They are sooo good they really don't need also on top.  I love it with fresh berries and a little powdered sugar!

Ingredients:

2 eggs

1 cup milk

1 cup flour

1 tablespoon melted butter

1 teaspoon vanilla

1 teaspoon sugar

1 pinch of salt

Preparation:

Mix all ingredients in a blender until batter is well combined and smooth.  Heat a 10" non-stick skillet or a crepe pan if you have one.  Melt a teaspoon of butter in the bottom of the pan and pour a 1/4 cup of the crepe mixture in the bottom of the pan swirling it around so it reaches the edges of the pan evenly.  Let sit for about 30-45 second before loosening the edges with a spatula and then using your finger tips or the spatula flip the crepe over to cook for another 30 seconds on the other side.  No need to add anymore butter to the pan.  Keep going with more crepes stacking them on top of each other until the batter is finished.   I serve these simply by folding them in quarters, sprinkling with powdered sugar and adding fresh berries.  You can also add jam, hazelnut spread, syrup of whatever you would like! 

Sweet Potato Hash

The perfect Pre Thanksgiving Breakfast!

I have recently discovered Japanese Sweet Potatoes (Murasaki)

 and they are my new obsession.  They are white in color and much firmer than a traditional sweet potato but still nice and sweet without being over the top sweet.  They hold up amazing to oven roasting, baking and pan frying.   Japanese sweet potatoes are also lower in calories and carbohydrates which make them the perfect choice if you are trying to cut down and watch your weight but don't want to give up delicious potatoes altogether.

Nanci is visiting me this week for Thanksgiving and this has been our go to breakfast every morning, Sweet Potato Hash and Eggs.  OMG so delicious, nutritious and it literally keeps us from being hungry for hours while we run around shopping all day!

You can find these delicious Japanese sweet potatoes in Whole Foods, Trader Joes and most supermarkets.  They have Purpley/Red skin with a white interior.

Ingredients:

1 Japanese Sweet Potato, diced into small pieces

1/2 Sweet onion, diced

1 Red pepper, diced

pinch of salt

1 teaspoon of Rub mixture (recipe below)

Rub Mixture: (make this mixture and keep in an air tight container for use over and over again)

2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper

Preparation:

In a medium saucepan add 1 tablespoon of butter and 1 tablespoon olive oil and heat over medium heat.  Add onions and peppers an sautee' until onions are translucent.  Add diced potatoes and sprinkle with your rub spice mix and continue to sautee' until the vegetables are soft and brown and the potatoes are crispy about 10-15 minutes.  Taste to make sure your potatoes are tender.  Sautee' to taste!

Serve immediately with sunny side up eggs and enjoy!

Homemade Cinnamon Syrup

I wanted to make pancakes after both of my girls had sleepovers and we were out of maple syrup.  So I made my own!  Wow this was easy and soooo much better than the bottled syrup from the grocery store.  I loved the added cinnamon which made everything taste so warm and homey.  Super easy and I'm sure you have all of the ingredients on hand at home to whip up a batch of your own.

Ingredients:
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup water
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons butter

Preparation:

In a microwavable dish add all ingredients except for butter.  Microwave at high for 1 minute.  Remove, stir and microwave a second time for 1 minute.  Remove from microwave, stir in butter until melted, cool and serve over your favorite pancakes, waffles or french toast!  Pour left overs in an air tight container and store in refrigerator for up to 2 weeks.

Crock Pot Brisket

This is a super easy and delicious recipe for "slow cooked" brisket!  I call this semi homemade.  It has a fantastic dry rub that is a mixture of ingredients that you need to make yourself but the sauce that is added at the end is from a jar and the combo is amazing!

Ingredients:

1st Cut Brisket 2-3 lbs
2 large sweet onions cut into chunks
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 bottle of Soy Vey Hoisin Garlic Sauce

Preparation:

Mix together, brown sugar, paprika, black pepper, chili powder, salt, cumin and cayenne pepper.  Spread the dry rub mixture all over the top, bottom and sides of your brisket.  Place your onions on the bottom of your slow cooker and then lay your brisket on top of the onions.  Cover the slow cooker and set on low for 6-8 hours or on high for 4 hours.   After the full time is up, transfer your brisket to a cutting board and let rest for 10-15 minutes.  Slice brisket across the grain and place back into your slow cooker.  Pour the full bottle of Hoisin Garlic sauce over the top, cover and cook on high for at least another hour but it can braise in the liquid for longer if necessary.  Serve hot!