Skip to main content

Peanut Butter Balls

    I grew up in a small town known for a huge craft festival. At the festival, one of local churches made buckeyes! Lovely little balls of peanut butter, covered in chocolate. When I saw this recipe, I knew this would be very similar to those wonderful buckeyes.


Ingredients
     2 cups of powdered sugar
     1/2 cup of margarine
     1 cup of peanut butter
     1 12 ounce package of semisweet chocolate chip
     2 tbs of vegetable oil





Directions
     Mix the sugar, margarine and peanut butter.
     Roll the mixture into 1 inch balls and refrigerate overnight.
     Next day, in a double boiler, melt chocolate chips and oil, stirring regularly.
     Roll peanut butter in chocolate chip.
     Let it set for at least 10 minutes



Changes I Made!
    I was an idiot and used olive oil over vegetable and it took much longer for them to set.


This recipe from The Book Lover's Cookbook.    


Comments

Popular posts from this blog

My Big Fat Greek Salad

    I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to.     This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients     Dressing        3 tbs of red wine vinegar        1 tbs of Dijon mustard        3 cloves of garlic, minced        1 tsp of salt        1/2 tsp of black pepper        5 tbs of olive oil     Toppings        1 round pita bread        1 tbs of olive oil     Salad        1 head of iceberg lettuce        1 jar of marinated artichoke hearts, drained and halved        12 ounces of feta cheese        1 8 ounce can of garbanzo beans, drained and ri...

Baked Potato Soup

   Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients    2 medium potatoes, bakes and cooled    1 can of chicken broth    2 tbs of sour cream    1/8 tsp of pepper    1/4 cup of shredded cheddar cheese Directions    Peel potatoes and cut into 1/2 inch cubes.    Place 1/2 of the potato in a blender and with chicken broth.    Pour mix into sauce pan and add remaining potato, sour cream and pepper.    Cook over low heat until heated through.    Garnish with shredded cheddar cheese, and whatever else you want. Changes I made!    I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home. 

By the Cookbooks

Hello one and all,       Since living on my own, I've fostered a great love for cooking. It's how I show people I care, and I find great comfort in it.       Now, I have a friend who knows this about me and regularly buys me cookbooks as gifts, but I have never used them. I either ask family members for recipes or go online to for recipes. Pinterest has been my diet's best friend. Six cookbooks just sat there, waiting to have their creations made.       After a free weekend, I decided to dig into my 6 cookbooks and have found many new recipes I want to try.      The six cookbooks, all very different, but also represent a different part of my life.      I've picked recipes from:      1) The "I Don't Know How to Cook" Book, 2nd edition by Mary-Lane Kamberg.      2) The Book Lover's Cookbook by Shaunda Kennedy Wenger & Janet Kay Jensen.      3) 100 Perfect D...