Chocolate Covered Peanut Butter Balls

EASIEST candy-like treats to make?   COULD BE!

The addition of Rice Krispies makes 

these lighter and more crunchy 

than some other recipes 

for Peanut Butter Balls.

INGREDIENTS:  (This recipe makes close to 100 "candies"-- if they are small.)

• 3/4 cup butter (this is 1 and 1/2 sticks)
• 2 cups chunky peanut butter (this equals a 16-oz. jar)
• 1 teaspoon vanilla.
• 1 pound of powdered sugar.
• 3 cups Rice Krispies cereal (some people crush it a little bit before adding, but I did not).

CHOCOLATE DIP:

• 2 ounces shortening (you could substitute 2 oz. paraffin wax for this, but I did not).
• 1 of 24 ounce bag of chocolate chips (semi-sweet chocolate OR milk chocolate OR a combination of both).
• Decorative sprinkles, optional.

DIRECTIONS:

• Melt butter and, while hot, stir in the chunky peanut butter.
• Mix well.
• Add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form small balls (balls that are about 1" in diameter).
• NOTE:  If the mixture seems too dry, even like in the photo below, it will still be okay. Just gather it up, give it a squeeze or two and work into "ball shape".  Continue on with the rest of the directions...

• Chill the shaped balls on waxed or parchment paper for about thirty minutes so that they are easier to handle when dipping.  (In the cold months, our winter-cold porch makes this so quick 'n easy.)
• Add the 2 oz. of shortening to a microwave-safe bowl with the chocolate chips.
• Microwave for only one minute at a time-- stirring in between.  DO NOT let these BURN!
• When totally melted and smooth, you are ready to start dipping.
• Stick a long very thin wooden skewer into the side of a chilled peanut butter ball and roll in the chocolate, or spoon the chocolate over the ball with a spoon.
• Let excess chocolate drip off before placing them back onto the waxed paper.  (If you want any sprinkles on top, do it immediately while the chocolate is soft.)
• Set aside until chocolate coating hardens...  
• I don't know if it's necessary or not, but I store them in the refrigerator until about 30 minutes before serving.  

Next time, I am going to use a very small
"cookie scoop" when making these-- that way,
the balls will be more uniform in size.
(It's all about the "looks", you know! ☺ ) 

If you just want to send a little "thank you"
to someone for no special reason, sprinkle
little "♥" decorations on their tops... like this:

♥♥♥♥♥♥♥♥♥
The End!

Turkey 'n Grape Salad

Turkey is great, but if you have a bit too much 

left over from when it was originally served, here

 is the perfect way to "change" 
the look and taste of it.

Rather than eat this as a salad on a bed of lettuce, I 

brought back a good memory--  How?  At noon, I piled this 

goodness between two slices of bread.  (A croissant would have 

been even better-- that would have been more similar to a 

chicken/grape salad sandwich* I bought at some of the

Arby's restaurants in years gone by.) 

Ingredients:   This makes about 5 servings of 1 cup each. 

• 4 cups cubed/cooked turkey breast.  (I used a mixture of light and dark meat.)
• 1/2 pound green grapes, halved.
• 1 and 1/3 cups finely diced celery.
• 1/2 cup coarsely chopped and toasted pecans (I didn't toast mine.)
• 1 green onion, finely sliced (about 1/8 cup of finely diced onions would work, too).
• 1/2 cup of mayonnaise.
• 1/3 cup of chicken broth (I did not use this, because I didn't want to open a larger container.)
• 1/8 cup of vinaigrette.  (If you don't have this on hand, google for a "substitute.)
• 1 scant teaspoon prepared yellow mustard.
• Salt, to taste

Directions:

1. In a large bowl, combine the turkey, grapes, celery, pecans and onions.  
2. In a small bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth.\Pour over turkey mixture and mix well.
3. Cover and chill for at least 4 hours before serving.
4. Refrigerate leftovers.

*  You can find a more simple "copycat" of Arby's Chicken/Grape Salad sandwich here: 

 http://www.geniuskitchen.com/recipe/copycat-of-arbys-chicken-salad-sandwich-388944

Cranberry/Pineapple/Pomegranate/Pecan Salad

I am a NEW fan of cranberriesl!!!

ESPECIALLY, cranberries that are 

"attending" a "party" like this!!!

INGREDIENTS:

• 1 of 10-oz. bag fresh whole cranberries (3 cups?)
• 3/4 cup of granulated sugar
• 2 cups miniature marshmallows
• 1 of 20 oz. can crushed pineapple, well drained

-----

• 1 cup heavy whipping cream 
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

-----

• 1 cup pomegranate seeds

DIRECTIONS:

1. Chop cranberries in a food processor until no large pieces remain.
2. Transfer to a mixing bowl and stir in the sugar.  Cover and refrigerate for 2 hours or longer.
3. Drain any accumulated juices from the cranberry/sugar mix if needed.
4. Mix in the marshmallows and drained pineapple.  Set aside.
5. Whip the cream in a large mixing bowl using the whisk attachment for a stand mixer, or a handheld mixer, until it starts to thicken (about one minute?)--  add the powdered sugar and vanilla.  Continue beating until soft peaks form in the cream.
6. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. 
7. Transfer to a pretty serving bowl.  Cover.
8. Refrigerate (or freeze?) for about 2 hours.
9. Right before serving, top with the pomegranate seeds.
10. Optional:  Pecan halves (because I like them!)

German Onion Pie

Oh, MY!  ...an ONION pie!?!?!

(Lighting can play "tricks"-- The actual pie wasn't as 

"yellow" as in the above photo.)

NEVER in my life were ONIONS a part of

 my thinking when I heard the word "PIE"!!!!

That is, not until Marshall, a former classmate of 
12 years, posted on his Facebook page that he'd 

had a slice of onion pie at a "food event" in Texas.

It sounded "good"...  and, ...

Since, ...besides "the Irish",  I have a whole 
"boatload" of German ancestors 
on my father's side, I just had to find 

this recipe and make it-- 

yes, make it, bake it, and LOVE it!!!

(For breakfast today, I enjoyed the last 
few slivers of this goodness!!!)

If you google "onion pie", you will find so many 

recipe options-- choose the one you think 

sounds good for you and try it.  I chose this one...

Ingredients:

• 5 "thick" slices of bacon, diced.
• 2 cups peeled/chopped onions
• 2 eggs, beaten
• 1 cup sour cream
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 unbaked 9-inch pie shell

Directions:

1. Preheat oven to 400-degrees F.  (Will lower temp. after baking for 15 minutes.)
2. Saute bacon.  
3. Drain "most" of the bacon fat from the pan.
4. Add the onions to the pan with bacon and saute until clear.  (Do not brown the onions.)
5. Set aside to cool a bit.
6. Beat the eggs and sour cream together in a small bowl.
7. Sprinkle the flour over the top and beat it into the sour cream mixture.
8. Stir in the salt and pepper.
9. Prick the bottom of the unbaked pie shell several times with a fork.
10. Spread the onions/bacon over the bottom of the pie shell.
11. Pour the sour cream mixture over the top.
12. Bake for first 15 minutes.
13. Reduce heat to 350-degrees F.
14. Continue baking for another 15 minutes or until nicely (lightly) browned.
15. Serve hot.