Ingredients:
2 cups sugar 1/2 cup peanut butter
2 tbsp. cocoa 1 tsp. Vanilla
1/2 cup milk 3 cups Graham Cracker Crust
1/4 lb. butter 1 cup Beefalo Crumbles*
Mix sugar and cocoa together. Add milk and butter, stir in well and boil until it forms a soft ball. Add the peanut butter and vanilla. Beat until well mixed. Add the Graham Crackes, coconut, and Beefalo crumbles. Mix well. Drop by teaspoon on wax paper. Refrigerate until set.
* Beefalo Crumbles - (This is used instead of nuts) Brown 1 pound of Beefalo and salt slightly. Break into small crumbles as it cooks. Just before it is done, sprinkle with 4 teaspoons of sugar. Finish browning. Drain on paper towels. Store in covered container and freeze until needed.
Ingredients:
1 lb. ground Beefalo, uncooked
1 package of tator tots
1 can of cream of mushroom soup
salt and pepper to taste
Layer meat in the bottom of an 8 x 8 inch baking dish, cover with undiluted soup, then tator tots. Cover with foil and bake at 350 degrees for approximately 35 - 40 minutes. Remove the foil and borwn the top for 5 minutes.
Don't overcook the Beefalo - it cooks much quicker because there is less fat. Use your favorite recipes but
do not overcook.
Beefalo cooks from 1/3 to 1/2 the length of time of regular beef. Beefalo continues cooking longer after removed from the heat. The pinkness disappears after being removed from the heat and it finishes cooking.
Don't overcook!
