Spring Recipes: Cola-Braised Beef Brisket, Red Cabbage-Apple-Carrot Salad, No-Cook Peanut Butter Cheesecakes

WEB EXCLUSIVE: No-Cook Peanut Butter Cheesecakes

1 (8-oz) block cream cheese, softened

1/2 cup peanut butter

3/4 cup powdered sugar

2 Tablespoons milk

2 cups heavy whipping cream

1 teaspoon vanilla extract

3/4 cup graham cracker crumbs

2 Tablespoons unsweetened baking cocoa

1. Beat cream cheese with an electric mixer until smooth. Add peanut butter, and mix until combined. Add powdered sugar and milk; mix well. Set aside.
2. In another bowl, beat whipping cream on high speed until soft peaks form. Add vanilla; beat again until stiff peaks form. Divide whipped cream in half.
3. Fold half of whipped cream into cream cheese mixture.
4. Add 2 Tablespoons graham cracker crumbs to the bottom of each of 6 to 8 (8-ounce) custard cups.
5. Divide cheesecake mixture evenly among cups. Dollop with remaining whipped cream, and dust with cocoa.

PREP: 25 min. YIELD: 6 to 8 servings (Note: You may have a smaller yield of cheesecakes depending on the size of the cups used.)

Cola-Braised Beef Brisket

5-pound beef brisket

2 Tablespoons Montreal steak seasoning

2 Tablespoons Worcestershire sauce

1 cup barbecue sauce

1 cup cola

1. Preheat oven to 325°F. Place brisket, fat side up, in a roasting pan. Stir together steak seasoning, Worcestershire sauce, barbecue sauce and cola; pour over beef.
2. Bake, covered tightly with heavy-duty aluminum foil, for 3 to 4 hours or until tender.
3. Remove brisket from oven; let stand on cutting board 30 minutes. Pour sauce mixture into a bowl; refrigerate for 8 hours or until fat solidifies on top of sauce, then remove fat from top of sauce.
4. Using a sharp knife, cut brisket across the grain into thin slices. Place brisket slices in a 13- x 9-inch baking dish. Cover and chill up to 24 hours.
5. An hour and 15 minutes before you’re ready to serve the brisket, remove brisket and sauce from refrigerator; let stand at room temperature 30 minutes. Preheat oven to 325°. Pour sauce over brisket slices.
6. Bake, covered, at 325° for 30 to 45 minutes or until hot.

PREP: 20 min. CHILL: Up to 24 hrs. STAND: 1 hour BAKE: 4 hr., 45 min. YIELD: 6 to 8 servings

Red Cabbage-Apple-Carrot Salad

1 small head red cabbage, sliced

2 red apples, coarsely chopped

2 carrots, shredded

1/4 cup apple cider vinegar

2 Tablespoons honey

1/2 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons olive oil

1. Combine cabbage, apples and carrots in a medium serving bowl.
2. Combine vinegar, honey, salt and pepper in a small bowl. Slowly whisk in olive oil.
3. Drizzle dressing over cabbage mixture; toss to coat.
4. Serve immediately, or refrigerate until ready to serve.

PREP: 20 min. YIELD: 6 servings