Crumble Cookie Snickerdoodle Dupe

Ingredients for Cookie

• 1 1/2 Cups of Salted Butter Softened
• 1 1/2 Cups of Granulated Sugar
• 3 Eggs
• 1 1/2 tsp of Vanilla Extract
• 4 1/2 Cups of Unbleached All Purpose Flour
• 1box of Instant Vanilla Pudding Mix
• 3 tsp baking powder
• 1tsp heaping of Cinnamon

Cookie Coating before bake

• 1/2 cup of granulated Sugar
• 1 tsp heaping of Cinnamon

 Frosting for Top

• 8oz of Cream Cheese at room temp (really important)
• 1/4 cup unsalted butter
• Pinch of salt
• 4 cups of powdered sugar
• Milk to thin, if needed. I used roughly a 1/4 of a cup 

Instructions for Cookie

1. Preheat Oven to 350'
2. While the oven heats up, take your softened butter add it to the bowl with sugar and mix it until it's light and fluffy. 
3. Next scrape all of the side splatter, then mix in the eggs, and vanilla extract
4. Then scrape the side splatter and add in your flour, baking powder, pudding mix and cinnamon and beat until its well mixed.
5. Finally I like to use a baking mat, but if you don't have one, then I recommend spraying your pan before you start.
6. You will then scoop out roughly 1/3 of a cup of dough, roll it into a ball
7. Then you will take each ball roll it in the coating mix, flatten like a hockey puck, toss in mix again, put on baking sheet, sprinkle top lightly with said mix or additional cinnamon
8. Repeat Step 7 until all of your cookies are prepped, bake on 350 degrees for 13-16mins 

Instructions for the Frosting & Serving

1. Add your butter, cream cheese, pinch of salt and vanilla extract to a bowl and mix until it is smooth
2. Next add in the powdered sugar one cup at a time
3. Lastly, add in milk (recommend adding it in, one tsp at a time)
4. Then add your frosting to your frosting bag. I like using a tall cup to help me hold up the bag. 
5. Once the frosting is in the bag, frost the cookies, top with cinnamon and sugar, and pop in the fridge for a refreshing twist or serve warm.

This week their was an article circulating that was spreading fear because it was claimed that mRNA vaccines were being used in livestock and than had several customers question what vaccines we use. We want to lead off by saying we aren't vaccine experts nor are we veterinarians. We use a vaccine plan that was recommended to us by our veterinarian though and have enough biology background to explain the process and type of vaccines that we use. 

So to get right to it we use 2 different vaccines in our cattle, all of our cattle receive one of them and only our breeding stock receives the second. We will start with what we use for all animals. This year we used a product known as Vision 7 made by Merck. This vaccine is a toxoid vaccine that protects our cattle from a variety of diseases but primarily for 7 Clostridial diseases that naturally occur and come from the soil along with Pinkeye. It is important for us to vaccinate for pinkeye in our region because this is one of the biggest reasons for antibiotic use. If we can avoid pinkeye it makes it much easier to avoid ever using antibiotics in our cattle. For reference this vaccine is going to be very similar to the tetanus shot that we all receive. This is pretty old technology and is known to be a very safe and effective vaccine.

The second shot that we use is known as Bovi-Shield Gold and is made by Zoetis. This shot is for our breeding animals and is given pre-calving to help the mothers pass antibodies to the newborn calves. This vaccine is a modified live virus and again is well known technology and again a very safe vaccine. This is going to be similar to the MMR vaccine that most people receive. The vaccine that we use on our cattle helps prevent several different diseases including multiple strains of lepto which causes cattle to abort calves along with providing protection for calves against respiratory diseases. 

Final thoughts that we want to add is that we do this to help produce healthy cattle that won't hopefully ever need antibiotics in their lives. This helps us produce happy, healthy, and productive cattle. Secondly both of these vaccines are approved for organic use depending on the certifying body, so organic beef will have most likely received the same or similar vaccines.  

Beef Pot Pie

Ingredients

• 3pks of Meaty Soup Bones
• 1 stick of Butter
• 1 Onion Yellow Diced
• 1 Cup of Mushrooms sliced
• 2TB of Flour
• 1 Bag of Frozen Peas & Carrots
• 1 Pouch of Covey Rise Farm Bone Broth
• 1/2 Tbsp Tarragon
• Splash of Worstershire
• 1/2 Tbsp Oregano
• 1/2 /Tbsp Thyme
• Salt and Pepper to Tase
• Pre-made or homemade crust for top and bottom.
• 1 Egg whisked for wash

Directions:

1. Start by braising the soup bones with 1/3 of the pouch of broth, we use this method with our instant pot set to meat mode (if using a Dutch oven add more liquid and braise for 3-4 hours.
2. Once meat is tender remove bones (make sure to get marrow pieces out) and shred meat in the broth. Mix marrow in to start thickening broth and set aside.
3. In a Dutch Oven or larger sauce pan heat your butter and sauté the onions and mushrooms until soft over medium high heat. 
4. Once sautéed make a ring with the mushrooms and onions with the center of the pan clear, if needed add extra butter and flour and brown the flour butter mixture to form a roux. 
5. Add peas and carrots, your meat with broth along with seasonings to taste. Preheat oven to 400 degrees.
6. In cast iron or pie pan butter pan and lay bottom crust making sure to form to bottom of the pan. Add filling, avoid over filling crust. Finally place top crust and using your fingers crimp the bottom and top crust together. 
7. Whisk your egg and brush evenly across the top of the crust and cut several slits.
8. Bake at 400 degrees for roughly 22 minutes or until crust is golden brown. Let cool for 15 or so minutes and enjoy!
9. We often have enough of the filling to make two pot pies or we will add extra broth and a package of Amish style wide egg noodles to make beef and noodles for additional meals!

Bonus: 

Bone-Broth Recipe to Drink

Ingredients to Add to your CUP!

• 1/2 Pouch of Covey Rise Farms Bone-Broth
• 1 TB Fish Sauce
• 1 TB Apple Cider Vinegar
• Turmeric & Fresh Ginger to taste 

Optional

• Add in Spinach and Mushroom to your cup

Directions:

1. Add all of the ingredients into the mug and warm up for roughly 1-2mins depending on your microwave.
2. Enjoy and sip all evening long!

Tips!

1. Unthaw your bone-broth in the fridge for 24hrs
2. You can always refreeze the pouch after few days if you don't use all of the broth.
3. The broth is usually good for 5-7 days in your fridge, and good for over a year in the freezer.

Mexican style chili made with ground beef and pork chorizo sausage, this chili is a family favorite, isn't spicy for kids and actually adds a better consistent texture to the chili and an extend chili flavor