Gina's Brisket Rub

This makes enough for a 5 lb brisket.

1/4 cup Smoked Hungarian Paprika
1 tablespoon chili powder
1 tablespoon cumin
1 tsp cayenne (or more to taste)
2 tablespoons Adams Reserve All Purpose Rub (this is salt, coarse ground pepper and garlic)
1/2 tsp roasted garlic powder
1/4 cup

Mix all of this together in small bowl.  Rub to completely cover your brisket.

Bourbon Caramel Sauce

 

http://stirandstrain.com/2013/10/22/make-it-bourbon-vanilla-caramel-sauce/

Adapted recipe from The Gourmandise School
1-1/2 cups sugar
2 tbsp unsalted butter, Plugra is awesome and used here
1 cup heavy cream, room temp
1 tsp lemon juice
1/4 cup water
1 tsp fleur de sel, Murray River used here
1 oz. Buffalo Trace Bourbon
Seeds from one vanilla bean, or 1 tsp of vanilla bean paste

1. In a heavy bottomed sauce pan, combine sugar, water, vanilla seeds (or paste), and lemon juice. Stir once to combine. On medium high heat, cook until sugar dissolves, brushing the sides of the pan with a damp pastry brush if sugar crystals stick to the sides. Bring to a boil, undisturbed (do NOT STIR), until sugar reaches a dark amber color. (This can take anywhere between 10-20 minutes. Whatever you do, don’t leave the pan. It will almost always burn if you step away.)
2. Carefully add the cream. It will bubble and hiss like crazy, but this is normal. Bring back to a boil, then add in butter, salt and bourbon. Stir to combine and until slightly thickened, about 3-5 minutes.
3. Let cool and then jar up.

Here’s a few notes:

• Your sauce is going to look watery at first. Don’t keep cooking it. If you pull a spoon out of the sauce and it leaves a layer, your sauce is thickened. As it cools it will thicken up much more. And once you stick it in the fridge, the next day it’s even more thick.
• DO NOT STIR IT WHILE IT COOKS. Just don’t, it will create crystals and it will be grainy and gross.
• The bourbon is added at the end, so you will taste it. That is the point of adding it to the sauce. Don’t like bourbon? You can add an aged rum if you like. Or just leave out the booze too if you have to.
• Besides the lovely bourbon taste, mainly you are going to get a buttery, salted caramel with hints of vanilla. And you will keep telling yourself, One more spoonful, until there is nothing left.

Cilantro Lime Ranch Dressing

Homemade Cilantro Lime Ranch Dressing

Ingredients:

¾ cup light mayo
¾ cup Greek yogurt
2 TBS lime (juice from)
1 tablespoon olive oil
1/3 cup milk
1/3 cup cilantro, chopped
2 tablespoons fresh chives, roughly chopped
2-3 cloves garlic, miced
¼ teaspoon salt
¼ teaspoon black pepper

Recipe adapted from : The Teenage Taste

Directions:

Place all ingredients into a blender or food processor and bend until smooth and creamy. Leftovers can be kept in air tight container for up to 2 weeks in the refrigerator.

Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce (Copy Cat)

1 lb pkg Pasta (penne or fettuccine)
1 stick of butter (½ cup)
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper

Make Pasta to your liking.

In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking).
While the sauce is still hot, mix into the noodles and serve. Just like Olive Garden. {copy cat}

Chipolte Mayonaise

Chipotle Mayonnaise
Makes about 1 cup

1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juice

Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.

Amazing Caramel Sauce

1 cup packed brown suger (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
I remove the pot from the heat, add vanilla and return to
cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the
fridge and VOILA you're done!

Copy Cat Chic Fil A Sauce

Copy Cat Chick-fil-A Sauce

Source: Kneady Sweetie

Recipe type: Appetizer

Prep time:  5 mins

Total time:  5 mins

Serves: 4

Ingredients

• ½ cup Mayo
• 2 tsp prepared mustard
• 1 tsp lemon juice
• 2 tbs honey
• 1 tbs smokey BBQ sauce

Instructions

1. Whisk all ingredients together.
2. Enjoy!