Horseradish-Parsley Sauce

 Sauce:

1 cup fresh parsley leaves

 ¼ cup prepared horseradish

 1 shallot, chopped

 2 tablespoons capers, rinsed 

1 tablespoon lemon juice

1 garlic clove, minced

½ teaspoon

kosher salt

¾ cup extra-virgin olive oil

FOR THE SAUCE: Pulse parsley, horseradish, shallot, capers, lemon juice, garlic, and salt in food processor until parsley is finely chopped, 6 to 8 pulses, scraping down sides of bowl as needed. 

Transfer to bowl and stir in oil until combined. Season with salt to taste; set aside.

McRib Dupe

 

https://youtu.be/gJSQH6ykwqs

BBQ Sauce:

2 cups ketchup

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 tablespoon Worcestershire

1 teaspoon soy sauce

2 chipotle peppers

1 teaspoon garlic powder

Combine everything in a sauce pan over low heat and simmer for 30 minutes. Let cool

McRib Patty:

1lb pork loin or pork chops

1 tablespoon sugar

1 teaspoon salt

2 tablespoons ice water

Cut pork into even 1 inch pieces.

Add pork, salt, and sugar into a food processor and pulse 10-15 times while adding ice water until it resembles ground pork and binds together.

Shape into Mcrib shapes on a sheet pan using wet hands. They should be 6"x3" rectangles with rounded corners. To make the "rib" shapes, using a chopstick or back of a spoon, press down every 1/4" to make rib-like indents.

Freeze for 1-2hrs on a sheet pan until solid.

Heat a pan over medium heat, add pork patty, rib side down. Cook for 4 minutes per side.

Dunk rib patty in bbq sauce.

place on a bun, top with pickles and onions if you like. enjoy

✅️ Hearty Egg Bake

 

1 pound breakfast sausage

6 large eggs

2 cups shredded hashbrowns

8oz block cream cheese, softened

1/4 cup milk

1/4 cup chopped green onions

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups shredded cheddar cheese

Preheat your oven to 375 degrees F (190 degrees C).

Cook the breakfast sausage in a large skillet over medium-high heat until browned and cooked through.

In a large mixing bowl, whisk together the eggs, hashbrowns, cream cheese, milk, green onions, salt, and black pepper.

Add the cooked sausage and 1 cup of the cheese  to the mixing bowl and stir to combine. 

Transfer the mixture to a greased 9×13 inch baking dish.

Sprinkle the rest of the shredded cheddar cheese over the top of the casserole.

Bake the casserole for 35-40 minutes, or until the cheese is melted and the center is set.

Remove the casserole from the oven and let it cool for a few minutes before slicing and serving.

✅️ Vanilla Cutout Cookies that Don’t Spread

 

1 cup (227 g) unsalted butter, (2 sticks) cubed, cold

1 cup (200 g) granulated sugar

2 (88 g) eggs, large

3 1/2 cups (437.5 g) all-purpose flour, (you may need as much as 4 cups)

1/2 cup (64 g) cornstarch

3/4 teaspoon (4.5 g) kosher salt

1 teaspoon (4 g) vanilla extract

1 teaspoon (5 g) vanilla bean paste, (optional)

Preheat the oven to 375 degrees, and line baking sheets with parchment.

Cream the butter and sugar, just until smooth and combined (try not to whip in any air).

Mix in the eggs until incorporated.

Add the flour**, cornstarch, and salt, and mix on medium low speed. The mixture will seem very dry and sandy at first, but after 3 to 5 minutes in the mixer it should gather itself into a ball and pull away cleanly from the sides of the bowl.

Stir in the vanilla. (If you do not have an electric stand mixer with a paddle attachment, you may have to knead the dough by hand to fully bring it together.)

Working with a managable amount at a time, roll the dough out between 2 sheets of parchment paper, to a thickness of 1/4-inch to 1/2-inch.*

Cut into shapes, peel away from the bottom sheet of parchment carefully (see the video below), flip onto the prepared baking sheets, and bake until set around the edges but still a bit soft in the centers (approx. 9 to 12 minutes for 2 1/2-inch, 3/8-inch thick cookies).

Cool completely, then decorate with royal icing.

Apple & Carrot Hard Bones for Dogs

 

Ingredients:

1/2 cup finely grated carrot

1/2 cup finely chopped apple (peeled, core removed)

1 large egg

1/4 cup unsweetened applesauce

1 tablespoon olive oil or coconut oil (optional, for added moisture)

1 cup oat flour (or whole wheat flour)

1/4 cup rolled oats (optional, for texture)

Instructions:

1. Preheat the Oven

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. Prepare the Dough

In a mixing bowl, combine the grated carrot, chopped apple, egg, applesauce, and olive oil. Stir until well blended.

Gradually add the oat flour and rolled oats (if using). Mix until a thick, stiff dough forms. If the dough feels too sticky, add more flour 1 tablespoon at a time.

3. Shape the Bones

Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a bone-shaped cookie cutter to cut out treats. Alternatively, shape into sticks or bars for a simpler option.

4. Bake

Place the bones on the prepared baking sheet and bake for 30-35 minutes, or until the treats are hard and golden brown. For extra crunch, turn off the oven and let the bones cool inside with the door slightly ajar.

5. Cool Completely

Let the hard bones cool completely on a wire rack before offering them to your dog.

Storage:

Store in an airtight container at room temperature for up to 1 week.

Freeze for up to 1 month. Thaw before serving.

Eggnog Tres Leches Cookies

Ingredients

Frosting base:

1/2 cup granulated sugar

5 Tablespoons all-purpose flour

1/4 teaspoon salt

3/4 cup full-fat eggnog

Cookies:

1 cup unsalted butter, softened

1/4 cup granulated sugar

1/4 cup full fat sweetened condensed milk

2 Tablespoons powdered sugar

1 teaspoon heavy whipping cream

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon baking powder

2 cups all-purpose flour

3 Tablespoons sparkling white sanding sugar

Eggnog Velvet Frosting:

Frosting base

3/4 cup unsalted butter, softened

Garnish:

16 red candied cherries, halved

Step 1

For the frosting base, whisk together sugar, flour and salt in a medium saucepan. Gradually whisk in eggnog until smooth. Cook over medium heat, whisking constantly, for 8 minutes or until mixture is very thick and paste-like, and pulls away from the sides when pushed with whisk. Place in a wide bowl, cover with plastic wrap and refrigerate for 30 minutes. Remove from fridge and bring to room temperature (approximately 80 degrees on a kitchen thermometer).

Step 2

Heat oven to 350°F. Line cookie sheets with parchment.

Step 3

Beat butter, granulated sugar, condensed milk, powdered sugar, cream, vanilla extract, cinnamon, nutmeg, salt and baking powder in a large bowl with a mixer on medium-low speed until smooth. Gradually beat in flour on low speed until dough is formed, scraping to bottom of bowl with a rubber spatula to ensure even mixing. Keep dough covered in plastic wrap between batches.

Step 4

Place sanding sugar in a small bowl. Roll dough into 1 Tablespoon balls and roll in sanding sugar. Place 2 inches apart onto prepared sheets. Dip bottom of a glass in sanding sugar and press each cookie ball into 2-inch rounds. Bake on center rack for 10 1/2 minutes (bottoms will be light golden brown but edges will show almost no color). Cool on cookie sheets 1 minute; transfer to racks to cool completely.

Step 5

Transfer frosting base to the bowl of a stand mixer. Beat with paddle attachment for 30 seconds on medium speed until smooth. With mixer on medium speed, add butter a tablespoon at a time. Scrape to bottom of mixer bowl with a spatula. Beat on high speed for 2 minutes or until fluffy.

Step 6

Prepare a large piping bag with an open star (size 1M) tip. Pipe a rosette of frosting onto the top of each cookie. Refrigerate for 30 minutes to set frosting if desired. Press a cherry half, rounded side up, into the center of each rosette. Store in the refrigerator.