Home Smells Like Cooking: Week 3 Tuesday Ham and Cheese Rollup Omelet; Yankee Pulled Brisket, Potato Salad, Broccol and Lemon White Chip Cookies

It's Tuesday morning of Week Three.

Tuesday! It's an egg breakfast morning. The funny thing is, my husband didn't like eggs when we got married. I guess his mom didn't know how to make them well. But now he loves them - lots of different ways. And today I am going to make them into an omelet roll.

I love this omelet roll! It's so pretty and tangy and cheesy and filled with ham which I love paired with cheese and egg - and it doesn't take that much effort to make. It just takes a while to bake, so you want to get it into the oven quickly in the morning.

Yankee Pulled Brisket is on the menu for dinner. I love pulled meats - the sauce just gets into all the crevices of the meat, literally drenching it in flavor. This sauce is sweet, spicy and tangy all at once.

Potato Salad will make such a cold, crisp and creamy contrast to the brisket. I love pairing to two together.

Lemon White Chip Cookies are on the menu for dessert. These are such a unique cookie. It's a recipe I modified from one I found in a book years ago, the modifications were only because of what I had on hand at the time, but it turned out to be such a good cookie that I've made them that way ever since. They are tangy, creamy and sweet.

Ham and Cheese Rollup Omelet

Yankee Pulled Brisket, Potato Salad, Broccoli and Lemon White Chip Cookies

BREAKFAST:

1. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan (jelly roll pan) with parchment paper; grease the paper and set aside. In a small bowl, beat cream cheese.

2. Add the eggs to the bowl with the cream cheese.

3. Add milk, flour and salt.

4. Beat with mixer; mix well until combined.

5. Pour into prepared pan.

6. Bake at 375°F for 30–35 minutes or until eggs are puffed and set.

7. Immediately spread with mustard and sprinkle with chopped green onions.

8 Sprinkle with ham, onions and cheese.

9. Roll up from a short side, peeling parchment paper away while rolling.

10. Slice into 1 ½ inch slices to serve. ENJOY!

DINNER:

YANKEE PULLED BRISKET

1. Put the beef brisket or chuck roast in the bottom of the crockpot.

2. Pour in a bottle of liquid smoke (optional), chopped onion and cider vinegar.

3. Add brown sugar, yellow mustard and molasses.

4. Add the cayenne pepper and hot pepper sauce.

5. Add Worcestershire sauce, ketchup and chili sauce (ketchup type).

6. Add lemon juice, salt and pepper.

7. Put the lid on and cook on LOW 8-10 hours, the meat should easily fall apart with a fork.

8. Use two forks or a fork and a large knife, then “pull” the meat until it is in large shredded chunks. Stir to coat it with the sauce. ENJOY!

POTATO SALAD

1. Boil potatoes until just fork tender. Also hardboil the eggs at the same time

2. (If you've never done this, put the eggs in a small saucepan and cover with water. Put the heat on HIGH. Once it boils, set a timer for 10 minutes and turn the heat down a little. Let boil for the full 10 minutes, then immediately pour out the hot water and cool with cold water - I usually add ice to cool it down quicker.) But I just bought the little egg cooking cups to boil them in without having to peel them, so I'm going to test them out.

3. Peel all the potatoes and refrigerate whole potatoes until chilled. Refrigerate the eggs as well.

4. Dice the potatoes into 1/4- 3/8" and slice the eggs. Refrigerate both.

5. Very finely (like the size of dill relish pieces) chop the onion, celery and pickles. Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.