We got to watch Audry today and decided to make some more Christmas treats.

Sharon found a chocolate covered bananas recipe on Pinterest and wanted to do the chocolate covered Oreos.  So I decided I would make Mom’s Peanut Butter Balls / buckeyes too. Taste better than Reeses Peanut butter cups 🙂  Really makes me miss my mom making her recipes.

Peanut Butter Balls:

[table width=”500px”]
Amount,Ingredients,

1 stick, Margarine

16 ounce box, Powered Sugar

2 Cup, Peanut Butter

2 Cup, Rice Krispies

[/table]

Using an electric mixer, combine the margarine, powered sugar, peanut butter.

Then add in 1/3 of the Rice Krispies, and continue to mix in.

Add another 1/3, then the final third.  I find that adding in the Rice Krispies a little at a time helps get a better blend and a more consistent product.

form and roll out 1 inch balls.  In my opinion the smaller the better.  I like bite sized.  Place on a cookie sheet and chill in freezer for 30 minutes.

Mom’s recipe uses a chocolate glaze, but I find it easier and just as good to use bakers bark.

I melt the bark in a make shift double boiler.

Now using a tooth pick, dip the chilled peanut butter balls in the melted chocolate and place back on cookie sheet and waxed paper.  Some people like to leave the buckeye not covered in chocolate, but I like chocolate so I usually covered them up.  However on this batch I ran out of chocolate and had to finish the batch with white chocolate bark.

Finished product, or at least you get the idea.

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Happy Holidays!

Kent

Most of you know by now that I have been dieting and trying to lose some weight. However, my work is having holiday celebration tomorrow and each person is to bring in a homemade treat.

My mom was a great baker, all the way back to when she and dad ran a restaurant.  She was known for her pies, holiday cookies, and candies.  She would start baking the day after Thanksgiving and ship her treats to all our family and extended family all over the states.

I can remember helping her one year when we ended up filling TWO of the large turkey roasters full of cookies before we packaged and shipped them.  I think she loved it, but yet cussed the process the entire time.

Most of her recipes are from scratch without measurements, but my Niece Mindy and I have recreated most of them from trail and error.  Mindy and my sister think you have to drop some cigarette ashes in the batter and burn them just a little to recreate the true Eloise Kay Jarrett cookies.

So anyway, I decided to crank out a quick batch of the modified Peanut Butter Kiss Cookies for work and they also happen to be Miss Ashly’s favorite.

Peanut Butter Kiss Cookies

[table width=”500px”]
Amount,Ingredients,
1 and 3/4 Cup, Flour

1/2 Cup, Peanut Butter

1/2 Cup, White Sugar

1/2 Cup, Brown Sugar

1/2 Tsp, salt

1/2 Tsp, baking soda

1 stick, margarine

3/4 Tsp, Vanilla

1, Egg

[/table]

I blended my mom’s recipe with my old neighbor’s recipe and then tweaked. I replaced the lard with stick of margarine.  I have tried butter but the cookies are too flat, Margarine is closer to the consistency of the lard. I use extra vanilla in place of the milk. Reduced oven temp and lengthened the cook time.

The photos below are of a “double” batch.

pre-heat oven to 375.

Mixed the softened margarine and peanut butter.

Then add remaining ingredients.  I only add half of the flour to get a better mix before adding remaining flour.

should look like this.

Then add in rest of flour and mix until almost crumbly, no longer smooth something like this.

is a small bowl dump some white sugar in to roll walnut sized balls in to coat with sugar.

Place on cookie sheets and space about 3″ apart to allow room for them to drop and spread as they cook.

Bake 6 minutes at 375, after 6 minutes remove and press in chocolate stars or kisses.  I prefer the stars for speed and for stacking.

Press in stars

place back in oven for 6 more minutes.

Peanut Butter Kiss Cookies

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Happy Holidays!

Kent

So over the years most of you know I love to cook, bake and eat.  I have held my recipes close, but decided it was time to open up the vault and place them on the blog and share with the world.

3 lbs of seedless grapes, I prefer Holiday Globes.

16 ounces of cream cheese

16 ounces of Sour Cream

1 Cup white sugar

Combine cream cheese, sour cream, white sugar, and vanilla in a large mixing bowl.

Gently fold in the grapes

Carefully place grape mixture into 9 X 13 pan.  I use back of a large spoon to smooth out flat.

cover mixture with a layer of brown sugar.  At least one cup but I just dump until looks right.

Finally cover with chopped pecan pieces.  I use the 2 cup bag.

Refrigerate 30 – 60 minutes and enjoy!

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