Armadillo Eggs Ingredients:
1/2 lb Monterey Jack Cheese
1/2 lb Sharp cheddar cheese
1/2 lb Hot pork sausage*
1 1/2 c Bisquick mix
1 Egg
1 pk Pork flavor Shake ‘n Bake
20 Whole jalapeno peppers**
Armadillo Eggs Instructions:
*Jimmy Dean Sausage brand is best
**Use 20-30 peppers-may use fresh, but success reported when using bottled or canned.
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
Shred the cheddar & Monterey Jack cheese.
Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg.
Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake ‘n Bake.
Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.
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I didn’t know shake and bake came in Pork flavor.
INGREDIENTS: 1 can (14 ounces) sweetened condensed milk
3 cups semisweet chocolate chips
1 tablespoon vanilla extract
2 tablespoons bourbon
1/2 to 3/4 cup finely chopped pecans granulated sugar, unsweetened cocoa, or very finely chopped pecans
PREPARATION:
Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat.
Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl.
Cover and chill for 3 to 4 hours, or until mixture is firm. Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa.
Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour. If desired, put each truffle in a decorative fluted paper or foil cup and keep in tightly covered container in the refrigerator until giving or serving.
Keep these refrigerated, tightly covered.