ibbon stage.
Add the Bourbon to the chocolate mixture, then
ugar.
Slowly beat in bourbon. Chill 1 hour or until
ugar.
Slowly beat in bourbon. Chill 1 hour or until
nd butter together.
Add Bourbon and pecan chips, then add
Microwave margarine in medium bowl on High, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. Shape mixture into 1-inch balls and refrigerate until firm.
Combine chocolate morsels and cream in a small bowl.
Microwave at Medium-high 1 to 2 minutes, stirring once.
Chocolate should be melted.
Stir until smooth and drizzle over bourbon balls. Chill.
Combine crumbs, sugar, nuts and cocoa, mixing well.
Stir in corn syrup and bourbon; blend thoroughly.
Set aside in refrigerator for several hours.
Shape into 1-inch balls.
Roll in powdered sugar.
Store in airtight container in refrigerator. Makes 36 Bourbon Balls.
In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon until thoroughly combined.
Shape into 1-inch balls.
Pour granulated sugar into a pie plate, then roll bourbon balls in sugar.
Store in an airtight container.
Will keep up to 2 weeks.
Do not freeze.
Makes about 5 dozen.
Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans, and bourbon. Refrigerate at least 12 hours.
Shape into balls. Pulverize remaining 3/4 cup pecans and sift in remaining 1/4 cup powdered sugar. Mix together and roll bourbon balls in mixture.
Combine all ingredients with 1 cup confectioners sugar.
Mix well.
Make into rounded teaspoonful size balls.
Roll in confectioners sugar.
Store in airtight container for at least 3 weeks.
If necessary, roll bourbon balls again in confectioners sugar.
Grind pecans and wafers through fine food chopper.
Mix with remaining ingredients thoroughly.
Pinch off enough mixture to roll into balls the size of big cherries.
Dust with sugar.
May also be shaped into thin roll and ends dipped in colored icing.
Bourbon Balls keep indefinitely in an airtight container.
Makes 3 dozen.
Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.
In a large bowl, combine crumbs, sugar, cocoa and nuts.
Stir with a large spoon.
Combine the liquids, whiskey and corn syrup. Mix them well with the dry ingredients.
Roll about a tablespoon of dough between the palms of your hands to form a ball. Roll the ball in additional powdered sugar.
Store in refrigerator or freezer.
Good keepers in storage.
Makes about 48 bourbon balls.
egetables.
Notes: This recipe is exactly as Paula Deen wrote it; however
Preheat grill. Combine all ingredients, except House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until turkey legs register 165 degrees F. Put turkey legs on the grill, season with Paula Deen's House Seasoning and brush with honey. Grill over medium heat about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden brown when done.
NOTE: Paula Deen's House Seasoning Mix is recipe #57340.
awry's Seasoning Salt and Paula Deen's House Seasoning.
If
kin left on for this recipe.
Put ziploc in refrigerator
br>*Cook's Note: Paula Deen's original recipe calls for 3 cups
Melt the butter in a skillet.
Add the onions and saute until tender, about 5 minutes.
Add the green chilies, tomato, cilantro and House Seasoning and cook for 5 minutes longer.
Add the beans and cheeses, and simmer until hot and bubbling.
Serve hot with white-corn tortilla chips.
small bowl, pour the bourbon or apple juice over the
arge bowl.
Add the bourbon to the milk mixture and