White Chocolate Buttermint Ice Cream

Ingredients

  • 2 cups whole milk
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons cream cheese (softened to room temperature)
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon turmeric
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 5 ounces white chocolate (high-quality, chopped)
  • 3/4 teaspoon butter extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract
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Texas T-Bone Steak

Ingredients

  • 2 T-Bone steaks
  • ½ tsp. jalapeño powder
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • 1-2 Tbsp. butter
  • Salt to taste

Directions

  1. Preheat oven to 275°F.
  2. In a bowl, combine jalapeño powder, garlic powder and cumin. Stir to combine.
  3. Season the T-Bones generously on both sides with salt. Season again on both sides with jalapeño powder, garlic and cumin blend.
  4. Place steaks on broiler pan and put into preheated oven.
  5. Cook until internal temperature reaches 125°F. (About 45-60 minutes)
  6. Let steaks rest for 10 minutes under foil.
  7. Preheat skillet until piping hot.
  8. Sear steaks 1 minute per side. Serve immediately.

Nutter Butter Ice Cream

Ingredients

  • 2 cups of heavy cream
  • 1 cup of half and half
  • 3/4 cups of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup of peanut butter creamy or smooth
  • 1 c. Nutter Butter Cookies coarsely chopped

Directions

  1. In a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
  2. Pour into ice cream maker and prepare according to according to directions.
  3. When ice cream is about half done add peanut butter by the spoonful.
  4. In the last few minutes mix in the cookies or add these at the end by hand.

3-Ingredient Brown-Butter Shortbread

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour, sifted
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
  2. Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
  3. Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8×6″ rectangle about 1/2″ thick.
  4. Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1″ apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55–65 minutes.
  5. Cut shortbread lengthwise into 1″ strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.

Pull-Apart Garlic Bread

Ingredients

  • 1/4 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 1 loaf (1 pound) frozen white bread dough, thawed

Directions

  1. In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9×5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
  2. Bake at 350° for 30 minutes or until golden brown.