Smoky Barbecue Brisket

"Watch out--this needs about three days of prep but it is totally worth it"

Ingredients
4 lbs beef brisket
5 ounces liquid smoke
1 onions ( chopped)
3 garlic cloves ( minced)
1 teaspoon salt
1/3 cup Worcestershire sauce
12 ounces barbecue sauce
Directions
Place brisket in a large ziploc bag. Pour in the liquid smoke, salt, onion, and garlic. Seal and place in the refridgerator and let it marinate all night or at least 8 hours.
Remove the brisket in a sheet of heavy duty foil. Pour the worcestershire sauce over the brisket and wrap it tightly in the foil. Place the roast in a large roasting pan.
Bake the brisket at 275 degrees farenheit for 5 hours.
Unfold the foil, pour the bbq sauce over the brisket and contion to bake the brisket at the same temperature for another hour uncovered.
Place the brisket in the refridgerator to rest overnight again. The next day when you are ready to serve the meat, slice it across the grain and reheat gently in the oven. You can skip this step but it adds to the flavor if you let it sit after it has been initially cooked.

Yummy Granola

1. Mix the following ingredients together.

6 cups oats
1 cup powdered milk
1/2 cup whole wheat flour (or white if you don't have wheat)
1 cup wheat germ
1 cup sunflower seeds kernals
1 cup pecans
1 cup raisins or craisins (optional)
1 tsp. salt
1 tsp. cinnamon
1 cup coconut

2. Boil the following ingredients for 1 minute.
1 1/2 c. brown sugar
1 c. canola oil
1/3 c. water
tsp. vanilla

3. Mix with above mixture.
4. Pat into 2 baking sheets.
5. Bake at 250 for 45 - 60 minutes (shorter if you want it moist,
longer if you want it crunchy).

Pasta al Forno a la Rachel Ray

Ingredients
1 pound ziti rigate or penne
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, finely chopped
3 cloves garlic, chopped
1 (15-ounce) can, crushed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
Salt and pepper
1 cup ham, finely chopped
1/4 to 1/3 cup grated Parmigiano-Reggiano
Softened butter to coat a medium casserole or baking dish
Directions
Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.