Buckeye Balls are one of those holiday treats that you will always remember the very first time you had one. They are just so good, they will make a lasting impression in your mind. And if you haven’t had them yet, what are you waiting for?? They are amazing! The peanut butter balls are so soft and wonderful. The chocolate coating on the bottom goes so well with the peanut butter, they will melt in your mouth. And then you will want another!
Making the peanut butter filling can be a bit tricky. Make sure you work the dough thoroughly. I use a Kitchen Aid and then use my hands to knead the dough a little more. When you make the balls, they might be very crumbly if you don’t mix the dough well enough. This is an all-hands-on-deck kind of recipe. I bring anyone who is home, in to help form the peanut butter balls. Otherwise, it would take forever.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla extract
1 (1-pound) box confectioners sugar
9 oz. (about 1½ cups) semi-sweet chocolate chips
3 tbsp shortening
1. In a large bowl, mix together the peanut butter, butter, vanilla, and confectioners sugar using a Kitchen Aid mixer. It will be dry and crumbly at first, but keep working it until everything is very evenly mixed.You may need to knead it by hand as well.
2. Form into 2 large balls, cover with plastic wrap and refrigerate for about 30-60 minutes.
3. Shape into tablespoon sized balls. Roll them in your hands to smooth. Place on a baking sheet lined with wax paper.
4. Refrigerate for about an hour.
5. In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. When smooth, remove from heat.
6. Use a toothpick to dip each ball into chocolate mixture and place back on baking sheet.
7. Refrigerate until chocolate is set. (About an hour.) Use the back of a spoon to smooth over toothpick holes.
8. Eat. Share. Enjoy.
This is quite possibly the easiest fudge in the world to make. It’s simple, basic and only requires 5 ingredients. And only 4 ingredients if you don’t add the nuts. I happen to like nuts, but just didn’t have any in the pantry. This fudge is great to take to holiday gatherings, give as gifts, or just enjoy by yourself!
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Sweetened Condensed Milk
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract
1. Line a 9-inch square pan with foil.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat.
3. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
4. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
Is it just me or am I the only one that ends up with uneaten, over-ripe bananas every week? Most of the time they just end up being thrown away, which is such a waste. But when I have some extra time, I try to whip up a nice banana bread. This recipe is so basic, you’ll have all the ingredients on hand. The original recipe calls for only 2 bananas, but I would use 3 if you have them, for more banana flavor.
2 cups self-rising flour
1/3 cup butter, cut into small pieces
1/3 cup sugar
2 bananas, beaten lightly
2 eggs, beaten lightly
2 tbsp honey
1. Preheat oven to 350°F. Grease 2 lb. loaf pan.
2. Mix the sugar, bananas, eggs and honey together until well mixed,
3. Add the flour, a little at a time. Mix until it forms a soft dropping consistency.
4. Spoon the mixture into loaf pan.
5. Bake for 1 hour or until toothpick comes out of the center clean.
7. Leave the loaf to cool in the pan before transferring to a wire cooling rack.
8. Cut into thick slices and serve warm with butter.
Do you say “Car-a-mel” corn? Or “Car-mel” corn? I say Caramel Corn. There’s an “a” there and it’s not silent. At least not in my world! However you say it though, it is mighty good. Caramel Corn is a family favorite from my husband’s side of the family. There was a recipe passed down for several generations. I’m not giving the secret family recipe away though! I found a similar recipe on Pinterest, and I am going to post that. I have actually found at least 20 different recipes for Caramel Corn while doing research for this post. They are all slightly different. However you make it, you will love it!
1 cup unpopped pop corn (Use an air popper, it is SO much better.)
1/2 cup margarine
1 cup light brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup peanuts (optional)
Pop the popcorn, add peanuts now if you’d like them. (I highly recommend salted, roasted peanuts.) Set aside in a big baking pan. (I use my roaster pan, it’s perfect!) Melt the margarine in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, without stirring, for 4 minutes. Remove the caramel from the heat and stir in the baking soda and vanilla extract.
Immediately pour the caramel over the popcorn in the roaster pan, stirring to coat each kernel. Bake the popcorn for one hour at 250 degrees, stirring every 15 minutes.
Remove the caramel corn from the oven. Pour it into a plastic container, a big one with a lid is preferable. Use a wooden spoon to stir the caramel corn, breaking it apart as it cools. Keep doing that every few minutes until they no longer clump together. Eat and enjoy. And store in an air tight container for the best taste.
2-3 rolls of refrigerated Buttermilk Biscuits in a tube
1 cup sugar
2 tsp cinnamon
2 sticks butter/margarine
1/2 cup brown sugar
- Preheat oven to 350 degrees (F)
- Prepare Bundt pan with cooking spray.
- Cut each biscuit into six pieces. (Similar to cutting a pie.)
- Combine sugar and cinnamon in a bowl, mix well. Drop pieces of dough in the cinnamon sugar mixture and stir gently with a large spoon. Do one biscuit (6 pieces) at a time, it keeps them from sticking together.
- In a small sauce pan, combine remaining sugar cinnamon mixture with the brown sugar and butter. Bring mixture just to a boil then immediately and carefully drizzle the mixture over biscuit pieces in the Bundt pan.
- Bake for 30 minutes. (I turn mine around once during cooking to ensure even baking.)
- Allow it to sit for 5 minutes, then put a large plate on top of the Bundt pan. Flip the bread over and onto the plate. Remove Bundt pan.
- After cool, pull apart pieces of the monkey bread, eat and enjoy!