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September 08, 2016

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Back-To-School Recipes

It's that time of year again where we shift into our fall routines. For many of us it's a relief, but if you have children, contending with school drop off and pick up, soccer practice, ballet lessons, and the other extra curricular activities, it can become a bit overwhelming. Here are a couple of delicious recipes that are easy to make and nutritious, including - Chocolate Buffalo Brownies! 

Pepperoni Pizza Dogs
This is a great make-ahead recipe, for quick “heat and eat” meals after a long day. Use the highest quality ingredients you can find to maximize nutrient value so you can enjoy the crusty outside and gooey, cheesy inside with guiltless pleasure!

Buffalo Pepperoni Pizza Dogs 

Ingredients:
1 - 9 ounce pkg. Wild Idea Buffalo Pepperoni
1 - pkg. 6 count, whole-wheat hotdog buns *Udi’s are my favorite.
8 - ounces organic mozzarella cheese, sliced
½ - cup basil pesto
½ - cup pizza sauce *My favorite is Mezzetta!
foil

Preparation:

  • Slice Wild Idea Buffalo Pepperoni into slices. You will need 3 to 4 slices per sandwich.
  • Split hotdog buns open and spread basil pesto on the bottom half of the bun and pizza sauce on the top half.
  • Place sliced pepperoni on top of the pesto and then layer with the mozzarella slices.
  • Place the top of the bun on the cheese layer and roll in the foil.
  • Toast in a toaster oven or oven, preheated to 375°, for 15 to 20 minutes. Or, toast on gas grill set at same temperature turning occasionally, for about 10 to 15 minutes. To insure they are done, peel back the foil; the bun should be slightly crusty and center melted and gooey.
  • Remove from the oven and open immediately and serve.

Serve with a green salad for a complete meal or cut into pieces for an after school snack!

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Chocolate Buffalo Brownies
No kidding! These Chocolate Buffalo Brownies are made with Wild Idea’s 100 % grass-fed, ground bison meat. They are also gluten free, and with sugar substitute, Paleo friendly! But, the best part is - they’re dense, slightly chewy, and delicious! And, if you don’t tell, no one will ever guess that these brownies are made with healthy bison meat!

Chocolate Buffalo Brownies 

Ingredients: (Makes 24 to 30 Brownies)
10 - ounces Wild Idea Ground Buffalo
6 - eggs
¾ - cup sugar or sugar substitute
2 - vanilla bean pods, seeds only or 2 teaspoons vanilla
½ - cup dark fruit jam * I’ve used black raspberry and black cherry.
6 - tablespoons butter or coconut oil *I used half of each.
1 - cup cocoa powder
½ - teaspoon salt
2 - teaspoons baking powder

Preparation:

  • Rinse ground buffalo under cold water and pat dry with a paper towel.
  • Place ground buffalo in food processor with half of the eggs and mix until well blended.
  • Add remaining eggs, vanilla seeds, jam, and butter and mix well.
  • Add cocoa powder, salt, and baking powder and mix well, stopping occasionally to scrape down the sides.
  • Pre-heat oven to 375°, with oven rack positioned in mid upper level of oven.
  • Butter an 8”x12” baking pan and sprinkle with cocoa powder. Tap out excess cocoa.
  • Pour batter in prepared pan and spread evenly. Bake for 45 minutes.
  • Remove the brownies form the oven and palace in the refrigerator.
  • While brownies are starting to cool, make the frosting.
  • Remove slightly cooled brownies from the refrigerator and frost. Return the frosted brownies to the refrigerator and let them cool completely, at least four hours.
  • Cut brownies into desired portions and garnish with fruit.

 

Quick Chocolate Frosting Options:

Option 1: Six ounces each of semi-sweet chocolate and milk chocolate mixed, with 2 tablespoons butter, and 1/3 cup cream. Heat over low heat, stirring occasionally.

Option 2: Twelve ounces semi-sweet chocolate chips and 2 tablespoons butter. Melt over low heat, stir occasionally, and stir in ½ cup sour cream at room temperature.

 


Comments

Judie Maxfield

September 09, 2016

I can’t believe that you have made brownies with our favorite meat. So happy. Thanks so much. I hope the carbs are low. Charlie likes low carbs. I’m going to make them as soon as I can. I won’t tell him (or anybody else) about the surprise ingredient.
You truly are the most amazing folks we know. Perhaps our trip to SD will be sooner than we thought. Seems so with each delightful communication we receive from you.
Thanks again so much
Judie

Sarah R

September 09, 2016

I can’t wait to try this recipe! Can you recommend storage instructions?
Thanks!

Jill O'Brien

September 10, 2016

Thank you Judy & Sarah.
good question on storage.
For storage on brownies, wrap tightly in Saran and refrigerate for up to one week, or freeze for extended enjoyment. Allow the brownies to rest at room temperature for about 15 minutes before consuming.
Jill

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