Hoosier Momma makes a Bloody Shamrock, an Irish Momma and a Bloody Mary casserole bake. She’s also working on a new project: Help Hoosier Momma develop a one-of-a-kind web fulfillment center! Hoosier Momma™ is working to develop a new web fulfillment center employing adults with cognitive and physical disabilities in Central Indiana #gogoindiana
La Sangrienta Duendes (Spanish for “The Bloody Leprechaun”)
Juice the following
8 Roasted tomatillos (roast whole at 425 for 20 minutes)
Blend until smooth with
1/4 cup Cilantro
1/2 an avocado
1 seeded jalapeno
1 tsp salt
1 tsp black pepper
6 oz blanco tequila
3 oz mezcal
Make this one the night before! It only gets better as the flavors develop!
Serve over ice in pint glasses and garnish to taste
Makes 4-6 cocktails
4 oz Hoosier Momma Original
2 oz Irish Whiskey
2 oz Guinness Stout
Combine Hoosier Momma and Irish Whiskey, and stir.
Pour into pint glass of ice, and top with Guinness.
Slice of candied bacon makes a great garnish
Place bacon on cookie sheet and sprinkle brown sugar and cayenne pepper liberally.
Bake at 425 until crispy.
Bloody Mary Breakfast Bake
1 small onion, chopped
1/3 c baby bella mushrooms
1/3 c zucchini
1/4 c sweet peppers, chopped
1/4 c thawed frozen spinach (squeeze out water)
1 1/2 c cornmeal mix (1 box jiffy cornbread mix)
2 eggs, beaten
1 can(s) (8 oz) cream style corn (or 1/2 of a 15 oz. can)
1/2 c sour cream
1 c Shredded mozzarella cheese
1/2 c Hoosier Momma Bloody Mary Maker (Original or Spicy)
1 Tbsp butter
Preheat oven to 400 degrees
Grease a 9×13 baking dish or for a thicker casserole use a 2 quart high side casserole dish.
Brown onions and mushrooms, peppers and zucchini in 1 Tbsp butter. Add the spinach and toss to mix all together. Remove from heat and set aside.
Mix cornbread mix, sour cream, eggs, Hoosier Momma, and cream style corn together in a bowl. Pour half of the mix in to the 9×13 baking dish or 2 quart casserole dish.
Top the cornbread with the, onion, mushroom and zucchini, spinach mix.
Cover the mixture with the cheese and top with the remaining cornbread mix.
Bake for 40 to 45 minutes. Let stand for 10 minutes before serving.
Top w dollop of sour cream mixed with lime juice and cilantro
Serve with fresh fruit or green salad. Serves 4-6