Our Daily Bread

Sunday, February 12, 2017

Coconut Macaroons


  • 2/3 c. all purpose flour
  • 14 oz. bag shredded sweetened coconut
  • 1/2 tsp. salt
  • 14 oz. can sweetened condensed milk
  • 1 tsp. almond extract
  • 2 tsp. vanilla extract
  • 3 small squares chocolate almond bark
Directions for Cookies:
  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment paper.
  3. Stir flour, coconut and salt together.
  4. Add milk and both extracts. Stir until combined
  5. Drop cookie scoop (2 tbsp. size) of macaroon mix onto parchment paper.
  6. Add more balls of macaroon mix about 1 inch apart on parchment paper.
  7. Wet fingers with water and push down any coconut standing up, so they won't burn during baking.
  8. Bake about 11 minutes. Bottoms should be golden when done.
  9. Cool completely.
Directions for Dipping:
  1. Melt 2 squares of chocolate almond bark according to directions.
  2. Dip bottoms of cookies and put on waxed paper (on counter) to dry.
  3. When finished dipping bottoms, melt 3rd square of chocolate almond bark.
  4. Put melted chocolate in quart size freezer zip lock bag.
  5. Snip corner of bag and drizzle chocolate on top of each macaroon.
  6. Voila....there you have the best tasting coconut macaroons! Enjoy!

Monday, January 2, 2017

Black Eyed Peas


  • 2 cans black-eyed peas
  • 1/4 lb. deli ham, diced
  • 4 green onions, diced ~or~ small yellow onion, diced
  • 1 clove garlic, minced
  • salt & pepper to taste
  • may add chopped jalapeno for a kick


  1. Mix all ingredients in pan and simmer on top of stove at least 20 minutes.

Wanda's Chicken & Dumplings

Bill's sister Wanda has some great recipes that are simple. One of our favorites is her Chicken & Dumplings. This is so easy and so delicious!


  • Chicken (I debone a whole rotisserie chicken.)
  • Family size can Cream of Chicken soup
  • 4 cans chicken broth
  • 4 cans cheap biscuits (I usually get a 4-pack of Walmart's Great Value brand.)
  • Mortons Nature Seasoning (1 tsp. or to your tasting)


  1. Pour soup into pot.
  2. Add almost a full soup can of water.
  3. Whisk in 4 cans chicken broth.
  4. Add Mortons Nature Seasoning.
  5. Add chicken.
  6. Bring to a boil.
  7. Roll each biscuit between two pieces of waxed paper until flat and cut into quarters.
  8. Add biscuits to boiling liquid as you flat and cut them. Continue until all biscuits are in pot.
  9. Stir constantly until biscuits (dumplings) are done. (Taste to make sure dumplings are done.)
  10. Transfer to crock pot with setting on "warm" if waiting to serve.
  11. Enjoy!