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!)