Dinner Last Night

I had a lot of time on my hands yesterday so I cooked dinner for Peter and I. Here's what was on the menu-warm fall comfort food and it's super easy!

Slow Cooker Brisket

Here's what you'll need:

• One cut of brisket (the piece I got for Peter and I was 3.24 lbs which means I'll have plenty for tonight and enough for left overs as well!
• One packet of Lipton's Soup Mix
• 1/4 cup of water depending on size of brisket.

Just put everything in the crock pot and cook on low heat for 8 hours (or if you are like me and you accidentally slept in, cook on high for 4-6 hours). Your house will smell absolutely delicious-no one can resist it!

Mashed Potatoes

Because this brisket yields a good sauce to use as a gravy, I like to make mashed potatoes to go with it. So I'm making Pioneer Women's Creamy Mashed Potatoes. This recipe allows you to make it ahead of time then refrigerate it and pop it in the oven 30 minutes before you're ready to serve it-because I don't think there's anything I like less about mashed potatoes than mashing them last minute! PW's recipe makes 8 servings but since it's just for me and Peter I cut the recipe in half (still plenty for left overs).

Cinnamon Baked Apples

Peter would've been happy with just the meat and potatoes but I've been craving cinnamon baked apples! They just scream fall to me! And I'm pretty sure Peter wont complain about this yumminess.

Here's what you'll need:

• Green apples- I used 3 Granny Smith Apples
• Lemon juice
• Butter
• Cinnamon
• Sugar

Peel, core and slice the apples. Layer bottom of baking dish with butter. Layer sliced apples (squeeze a little lemon juice over them to keep them from turning brown) sprinkle with sugar and cinnamon. Continue layering: butter, apples, cinnamon sugar. Bake at 325 F for about 40 minutes.

The finished meal:

(Tender, flavorful brisket)

(Creamy, thick mashed potatoes)

(Warm, cinnamon-y sweet apples)

Sincerely,

Shannon "The Little Chef"