Our Daily Bread

Monday, May 6, 2013

Derby Pie Truffles

Ingredients:
  • 2 1/2 cups toasted pecans, finely chopped
  • 1 cup graham cracker crumbs
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract
  • dipping chocolate (may use semi-sweet chocolate chips with paraffin OR chocolate almond bark)
Directions:
  1. Toast pecans and finely chop.
  2. In medium bowl, stir together the chopped pecans, graham cracker crumbs, brown sugar and salt until well combined.
  3. Add maple syrup, bourbon and vanilla extract and stir well. Use your hands to make sure it is fully incorporated.
  4. Shape into 1-inch balls and place on waxed paper-lined cookie sheets.
  5. Freeze for at least 2 hours.
  6. Dip in melted chocolate and return to waxed paper-lined cookie sheets. 
  7. These should be ready to serve in 15 minutes.
  8. Store in air tight container at room temperature.
Thanks to Mayim Bialik for sharing this Derby Pie Truffles recipe.

Bourbon Weiners

Ingredients:
  • 3 (14-16 oz.) packages mini sausages or mini hotdogs
  • 1 1/2 cups bourbon
  • 1 1/2 cups brown sugar, packed
  • 1 1/2 cups ketchup
Directions: This recipe can be made 3 hours before guests arrive.
  1. Mix bourbon, brown sugar and ketchup in large pan.
  2. Cook on medium heat until sugar is dissolved. Stir often.
  3. Stir mini sausages or mini hotdogs into mixture.
  4. Put in crock pot and set on "low".

Friday, April 19, 2013

How to Freeze Foods

I found some great ideas on how to freeze a variety of foods I didn't think could be frozen. These are foods that I would typically throw out. Now I can extend the shelf life...woo hoo!

Monday, February 11, 2013

Homemade Sloppy Joes

Ingredients:
  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 c. ketchup
  • 1/4 c. brown sugar
  • 1/3 c. water
  • 1 Tbsp. mustard
  • 1 tsp. worcestershire sauce
  • 1 tsp. vinegar
Directions:
  1. Brown ground beef and drain.
  2. Saute' onions in butter.
  3. Add remaining ingredients to onions and bring to a boil.
  4. Add ground beef and simmer 15 minutes.
  5. Serve on hamburger rolls.

Monday, February 4, 2013

John Wayne Casserole

I was SO EXCITED when I found this recipe on Pinterest! Bill loves John Wayne. In fact, he is Papa Dukes to our sweet granddaughter Madeleine. I made this casserole for dinner tonight, and it was a success. So...here it goes...

Ingredients:
  • 2 lbs. ground beef, cooked and drained
  • 1 (1.25 oz.) packet taco seasoning mix
  • 4 oz.mayonnaise
  • 4 oz. sour cream
  • 8 oz. cheddar cheese, shredded and divided
  • 1 yellow onion, sliced
  • 3 Roma tomatoes, sliced
  • 1 green pepper, sliced
  • 4 oz. jalapeno peppers, sliced
  • 2 1/4 c. Bisquick
  • 2/3 c. milk
Directions:
  1. Heat oven to 325 degrees.
  2. Brown ground beef; add taco seasoning and water according to package directions.
  3. Combine mayonnaise, sour cream, 4oz. shredded cheddar, & half of sliced onions in a bowl.
  4. Stir Bisquick and milk together until a soft dough forms. Pat dough on bottom and 1/2" up sides of 9"x13" casserole sprayed with Pam.
  5. Saute remaining onions and green peppers until slightly tender.
  6. Evenly distribute the following ingredients, in this order, atop the dough:
    1. seasoned ground beef
    2. tomato slicess
    3. sauteed onions and pepper
    4. jalapeno peppers
    5. sour cream mixture
    6. remaining shredded cheddar
  7. Bake for 30-40 minutes or until edges of dough are slightly brown.

Sunday, February 3, 2013

Buffalo Chicken Wings

Ingredients (for 10-12 wings):
  • Flour Mixture ~
    • 1 cup all-purpose flour
    • Lawry's seasoned salt to taste
    • black pepper to taste
    • 1 tsp. garlic powder
    • 1/2 tsp. cayenne pepper
    • 1 tsp. paprika
  • Sauce Mixture ~
    • equal parts of melted butter & Frank's hot sauce
  • vegetable oil for frying
Directions:
  1. Rinse wings in cold water and pat dry.
  2. Season chicken with flour mixture. (I usually put the flour mixture and wings in a ziplock bag and shake.)
  3. Fry in oil heated to 375 degrees until chicken is golden brown. This may be done in a skillet with 1/2"-3/4" oil, or even deeper. If chicken isn't completely immersed in oil, turn chicken until all sides are golden brown.
  4. Drain cooked wings on paper towel-lined plate for a very short time.
  5. Roll wings in bowl of sauce mixture until completely coated.