Friday Foodday

Happy Friday! Here are my favorite recipes

The Prescription Julep

c/o Five O'Clock Cocktail

Ingredients

1 1/2 ounces Remy Martin

1/2 ounce Old Overholt rye whiskey

1/2 ounce simple syrup

A few mint leaves, plus a sprig for garnish

Directions

Drop mint leaves into bottom of julep cup or Collins glass. Cover with simple syrup and muddle. Add ice to fill, then add brandy and rye. Stir briskly. Garnish with sprig.

Cheesy Gnocchi with Smoked Pork and Bacon

c/o Buns in My Oven

Ingredients

• 2 pounds gnocchi
• 1 1/2 pounds Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
• 3 slices Smithfield Bacon, any variety
• 6 ounces evaporated milk
• 12 ounces cheddar cheese
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Bring a large pot of water to a boil.
2. While water is heating, open the pork loin filet and scrape the bacon off the top into a 10 inch skillet. Dice the pork loin into bite sized pieces and add to the skillet.
3. Dice the three slices of bacon and add to the skillet.
4. Cook the pork loin and bacon over medium heat until cooked through, stirring often, about 10 minutes.
5. Once water is boiling, add gnocchi and cook until it floats to the top of the water, about 3 minutes. Drain and set aside.
6. Add the evaporated milk, cheddar cheese, hot sauce, salt, and pepper to the hot pot that you used for boiling the gnocchi. Turn heat to medium and cook, stirring constantly, until cheese is nearly melted.
7. Return the gnocchi to the pan with the cheese sauce. Gently stir in half of the pork and bacon. Stir to coat in cheese sauce.
8. Serve immediately.

Christmas Funfetti Cake Batter Truffles

c/o Lauen's Latest

Ingredients

1 cup white cake mix

1/2 cup all purpose flour

1/2 cup granulated sugar

1/4 cup butter, melted

1/2 teaspoon vanilla

2 tablespoons milk

1 tablespoon Christmas sprinkles + more for decoration

1 1/2 cups white chocolate chips or vanilla almond bark

Directions

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.

In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.