Happy Football Friday All Y’all! First and foremost did y’all save last week’s Thanksgiving Leftovers? Which one did your family enjoy most? This weekend we are tackling tasty tailgate treats featuring the teams that are playing for their conference championships. We have a good mix of sweet and savory. We hope all y’all enjoy! Go, teams!
In a medium saucepan, brown 1/2 cup of butter by melting it over medium heat, then letting it cook and bubble for an additional 3 to 5 minutes, or until the foam and butter underneath is golden brown. Immediately transfer it to a large, heatproof mixing bowl and swirl a few times to help stop the browning. Let it cool to room temperature, for about 30 minutes. Meanwhile, allow the remaining 1/2 cup of butter to soften.
Preheat the oven to 350˚F.
To the browned butter, add the softened 1/2 cup of butter, brown sugar, and granulated sugar. Using a stand or hand mixer, beat on medium-high speed until the mixture has lightened in color and texture, 2 to 3 minutes. Reduce the mixer speed to low. Add the eggs and vanilla, and beat until smooth, scraping the sides and bottom of the bowl as needed.
In another medium bowl, whisk to combine the flour, baking soda, and cinnamon. Add the flour mixture to the butter mixture in 3 parts, mixing on low speed until fully incorporated after each addition. Scrape the sides and bottom of the bowl as needed. Add the oats, pecans, coconut flakes, and chocolate chips, and mix on low speed or stir with a spatula to combine.
Line two large baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, drop cookie dough onto the baking sheet, leaving about 2 inches of space between each cookie. Bake for 12 to 14 minutes, or until golden brown and dry in appearance on top. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Sprinkle with flaky salt.
Set your pressure cooker to sauté/brown and put a bit of oil in the bottom. When hot, brown your roast on both sides. Remove the roast to a plate. Press cancel.
Add the broth to the pressure cooker and deglaze to get the brown bits up. Add the roast back to the pot, add the butter on top of the roast, add cherry peppers and their juice on top and around the roast, then sprinkle with both seasoning packets.
Cook at high pressure for 45 minutes. Let the pressure come down naturally. Remove to a plate and shred. Add peppers and some juice back to the meat. Slap on buns.
On The Menu
We hope you have enjoyed the tasty tailgate treats this season. We will be back with a few more recipes to finish out the college football season. Please let us know which recipes have been your favorites. Enjoy the championship weekend.