Crispy Peanut Butter Balls

Crispy Peanut Butter Balls look fancy but are so easy to make!  And you can't stop at just one.  How could any candy made of peanut butter and chocolate not be addictive? 

 

 Crispy Peanut Butter Balls

 

1/4 cup (1/2 stick) butter, softened

1 cup crunchy peanut butter

1 1/2 cups powdered sugar

1 1/2 cups Rice Krispies™ cereal

1 oz. (1/4 bar) paraffin (See note) 

1 (12 oz.) bag semi-sweet chocolate chips

Line two baking sheets with wax paper, foil, or parchment paper.  Using a handheld mixer in a large bowl or a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth.  Add the peanut butter and beat on medium speed until combined.  Turn mixer to low and add half of the powdered sugar.  When combined, add the remaining powdered sugar and mix on low until combined.  Mixture may be crumbly.  Remove bowl from mixer, and using your hands, mix in the Rice Krispies. The mixture will be very thick, and the kneading motion of your hands will work best for combining everything.  Dough will be very sticky.

Roll peanut butter dough into balls (about one slightly rounded tablespoon of dough each) and place on the baking sheets.  You will have 25-30 balls of dough.  Refrigerate for about an hour to chill.  

Using a heatproof bowl set over a saucepan of simmering water (but not touching the water), a double boiler, or an Instant Pot™ (instructions on how to use a pressure cooker below), melt paraffin.  When it is melted, add the chocolate chips and stir until everything is melted and smooth.  

Remove one baking sheet from the refrigerator.  Submerge one peanut butter ball at a time into the chocolate making sure all sides are covered; then use a fork or candy dipping tool underneath the ball to remove it from the chocolate.  Tap the fork or tool gently on the side of the bowl/double boiler to remove excess chocolate.  Place back onto the lined baking sheet and repeat process with remaining balls.  Once all candy on that baking sheet has been dipped, return it to the refrigerator, and repeat the process with the remaining baking sheet.  Chill both sheets until candy has set. (Candy will set very quickly.) If desired, after coating has set, drizzle with remaining melted chocolate mixture to decorate. 

Using your Instant Pot™ as a double boiler:  Put two cups of water into the inner pot of your pressure cooker.  Put a heat-proof 2-qt. glass bowl on top of the inner pot.  Select SAUTE and adjust so it's on the "more" or "high" setting.  Add the paraffin to the bowl.  When it is melted, add the chocolate chips and stir until everything is melted and smooth.  Select CANCEL and then KEEP WARM.  The mixture will remain perfectly melted while dipping the candy.

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Paraffin Note:  A common brand of food-grade paraffin is Gulf Wax.  It is found in the grocery store where canning jars and supplies are sold.  According to the FDA, food-grade paraffin wax is safe to eat and passes through the body undigested.  It makes candies and fruits shiny and pretty. More information can be found here:

 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=175.250

https://whatscookingamerica.net/Q-A/paraffin2.htm

Here is what the wax looks like.  Each box of Gulf Wax has 4 bars.  You will use 1/4 of 1 bar:

Here is my pressure cooker being used as a double boiler.  Put two cups of water into the inner pot of your pressure cooker.  Put a heat-proof 2-qt. glass bowl on top of the inner pot.  Select SAUTE and adjust so it's on the "more" or "high" setting.  Add the paraffin to the bowl.  When it is melted, add the chocolate chips and stir until everything is melted and smooth.  Select CANCEL and then KEEP WARM.  The mixture will remain perfectly melted while dipping the candy.

 

 

 

Soft and Chewy Oatmeal Cookies

Crispy edges with a soft and chewy center--that's what oatmeal cookies are all about. 🍪

Soft and Chewy Oatmeal Cookies

3/4 cup (3/4 stick) Butter Flavor Crisco 

1 1/4 cups firmly packed light brown sugar
1/3 cup milk

1 1/2 tsp. vanilla

1 egg

1 cup flour

1/2 tsp. salt

1/2 tsp. baking soda
1/4 tsp. cinnamon

3 cups old-fashioned (rolled) oats
1 to 1 1/2 cups raisins

1 cup coarsely chopped pecans or walnuts (optional)

Preheat oven to 375 degrees.  Place sheets of foil on counter top for cooling cookies.  Beat Crisco, brown sugar, milk, vanilla, and egg in large mixing bowl at medium speed of electric mixer until well blended.  

Combine flour, salt, baking soda and cinnamon.  Beat into creamed mixture at low speed just until blended.  Stir in oats, raisins, and nuts.

Drop rounded tablespoonfuls of dough 3 inches apart onto baking sheets sprayed with cooking spray.  Bake one baking sheet at a time at 375 degrees for 10 to 12 minutes or until lightly browned.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.  Yield:  about 36 cookies

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Instant Pot Brownies

Extremely fudgy, decadent, and rich, these brownies have the added bonus of not heating up the house, since no oven is needed!

Instant Pot Brownies

Yield:  16 servings

Approximate Total Time:  2 hours, 10 minutes including cooling time

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from The Foodie Eats:  https://thefoodieeats.com/instant-pot-brownies/

Notes:

*Instead of a 3-inch trivet, I use an OXO sling and the trivet that came with my Mealthy Multipot, since the Mealthy trivet is taller than the Instant Pot trivet.  This allows the brownies to rest higher in the pot while allowing easy removal with the sling.

*The OXO sling can be purchased at local stores as well as Amazon:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=OXO+sling&qid=1555859043&s=gateway&sr=8-1-spons&psc=1

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies are the BEST chocolate chip cookies you will ever make.  I've been making this recipe for almost 40 years; that's how good it is!

Ultimate Chocolate Chip Cookies

3/4 cup (3/4 stick) Butter Flavor Crisco 

1 1/4 cups firmly packed light brown sugar

2 tbsp. milk

1 tbsp. vanilla

1 egg

1 3/4 cups flour

1 tsp. salt

3/4 tsp. baking soda

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans (optional)*

Preheat oven to 375 degrees.  Place sheets of foil on counter top for cooling cookies.  Combine Crisco, brown sugar, milk, and vanilla in large mixing bowl.  Beat at medium speed of electric mixer until well blended.  Beat egg into creamed mixture.

Combine flour, salt, and baking soda.  Mix into creamed mixture just until blended.  Stir in chocolate chips and pecan pieces.

Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.  Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.  Yield:  about 36 cookies

*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Note:  Cookies are best eaten soon after baking.  For fresh-baked taste, remaining cookies (1-3 at a time) can be reheated in a microwave on high in 10-second increments until desired softness is achieved.

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Lemon Bars

Tart, decadent, easy perfection!  Made with eight ingredients most people have on hand, these Lemon Bars are such a treat!

Two lemons will provide enough zest (optional) and juice for this recipe if using fresh juice.

Lemon Bars

1 cup flour

1/2 cup butter, softened

1/4 cup powdered sugar plus additional for dusting

1 cup granulated sugar

1/2 tsp. baking powder

1/4 tsp. salt

2 eggs

2 tsp. lemon zest (optional)

3 1/2 tbsp. lemon juice (fresh or bottled)

Heat oven to 350 degrees.  Mix flour, butter, and powdered sugar well.  Mixture will be very crumbly and will not hold together in the bowl.  Press into an ungreased 8x8 baker building up 1/2-inch high edges.  Bake 20 minutes.  Combine the granulated sugar, baking powder, and salt in a large mixing bowl or in a stand mixer's bowl.  Add the eggs, lemon zest, and lemon juice and mix with a hand mixer at medium speed for about 3 minutes.  If using a stand mixer like a Kitchenaid, mix on speed 4 for 3 minutes.  Pour over hot crust.  Bake until no indentation remains when touched lightly in the center, about 25-30 minutes.  Cool for 1 1/2 hours.  Dust with powdered sugar before serving.

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100-Calorie Brownie

The heavens opened, and the angels sang when I discovered this recipe!  All natural ingredients, ready to eat in less than 5 minutes, less than 100 calories, and delicious chocolatey goodness to boot.  What more could a person want? ♥️

100-Calorie Brownie

This delectable recipe comes from Brooklyn Farm Girl:  https://brooklynfarmgirl.com/100-calorie-single-serving-brownie/

100-Calorie Brownie 101:

*I use unsweetened applesauce.  Different brands affect the taste of the brownie depending on the apples used.  I personally prefer Wal-Mart's Great Value unsweetened applesauce.

*Any small mug or ramekin that will hold 6-8 oz. will work.

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Easy Chocolate Fudge

My friend Marty strikes again with her easy, delicious chocolate fudge recipe!  Fudge can be a finicky candy, but not with this recipe.  No need for a thermometer and no worries about graininess or it being too sweet, either.  It's perfect. ❤️

Easy Chocolate Fudge

3 cups milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1/8 tsp. salt

1 cup chopped pecans or walnuts

1 1/2 tsp. vanilla

Line an 8- or 9-inch square baking dish with parchment paper or wax paper leaving a slight overhang.  Combine chocolate chips with sweetened condensed milk and salt in a large microwaveable bowl.  Microwave at MEDIUM (50%) power for 3-5 minutes.  After one minute, stir mixture with a wooden spoon. (Mixture will be heavy.)  Continue to cook in 30-second increments stirring after each time until melted and smooth.  Stir in the pecans and vanilla.  Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny.  Refrigerate for 2 hours.  Lift fudge from pan using the overhang and set on a cutting board.  Remove parchment paper or wax paper and cut into 1-inch pieces.  Store in an airtight container in the refrigerator as this is a soft fudge.

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Note:  See the peanut butter fudge recipe for photos of the prepared pan:  http://www.easyaspiecanbe.com/2019/12/easy-peanut-butter-fudge-and-tutorial.html

Easy Peanut Butter Fudge and Tutorial

My friend Marty is an excellent cook.  When she told me that she had an easy peanut butter fudge recipe that called for only four ingredients, I had to try it, and wow!  It did not disappoint! Thanks, Marty! 

Easy Peanut Butter Fudge

1 cup (2 sticks) salted butter

1 cup smooth peanut butter (do not use natural peanut butter)

1 tsp. vanilla

4 cups powdered sugar, sifted

Line an 8- or 9-inch square baking dish with parchment paper or wax paper leaving a slight overhang.  Place the butter and peanut butter in a large microwaveable bowl.  Microwave on high in 30-second increments stirring after each time until melted and smooth.  Stir in the vanilla.  With a wooden spoon (mixture will become heavy), stir in the sifted powdered sugar one cup at a time.  Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny.  Refrigerate for 2 hours.  Lift fudge from pan using the overhang and set on a cutting board.  Remove parchment paper or wax paper and cut into 1-inch pieces.  Store in an airtight container at room temperature for up to one week.

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Easy Peanut Butter Fudge 101:

Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny:

Lift fudge from pan using the overhang and set on a cutting board:

Enjoy!

Renita's Peanut Clusters

My sister, Renita, makes the best peanut clusters I've ever eaten.  They are extremely easy to make, turn out perfectly every time, and are a hit with everyone!

One jar of dry roasted peanuts is shown, but you will need two for a full recipe.

Renita's Peanut Clusters

1 (24 oz.) package chocolate flavored almond bark

1 (10 oz.) package Ghirardelli 60% Cacao Bittersweet chocolate chips

1 (12 oz.) package Ghirardelli semi-sweet chocolate chips

2 (16 oz.) jars dry roasted & salted peanuts

Break almond bark up into 4-6 sections so it will melt more easily.  Place almond bark and chocolate chips into a microwave safe bowl (I use a 4-qt. bowl), and microwave at full power for 60 seconds.  Stir thoroughly.  Continue to heat and stir in 30-second increments until the coating is melted and smooth.  Alternately, you can heat the bark and chocolate chips on the stove over medium-low heat stirring often until melted and smooth.  Stir in the peanuts until coated. Drop by tablespoonfuls onto wax paper-lined baking sheets. Refrigerate until served.

Yield:  about 70 peanut clusters

*Recipe may be easily halved.

Note:  I highly recommend using only Ghirardelli chocolate chips.  I've tried other brands, and while good, the Ghirardelli chocolate chips are the best for this recipe.

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Pecan Pie Bars

Pecan pie as a bar cookie...buttery, rich, decadent, easy, and foolproof!  It doesn't get much better than that.

Pecan Pie Bars

Crust:
2 cups flour
1/2 cup sugar
1/8 tsp. salt
3/4 cup (1 1/2 sticks) butter, cut up

Filling:
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup (1 stick) butter
4 large eggs, beaten
2 1/2 cups finely chopped pecans
1 tsp. vanilla

Preheat oven to 350 degrees.  Combine flour, sugar, and salt in a large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs.  Press mixture evenly into a 9x13 baker sprayed with cooking spray.  Bake at 350 degrees for 17-20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a 3 qt. saucepan.  Bring to a boil over medium heat stirring gently.  Remove from heat.  Gradually stir 1 cup of hot mixture into beaten eggs then add to remaining hot mixture.  Stir in pecans and vanilla.  Pour filling over crust.  Bake at 350 degrees for 35 minutes or until set.  Cool completely in pan on a wire rack.  Cut into bars.

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This recipe was shared with me by one of the best cooks I know--my sister-in-law, Christi Wilson.

Oatmeal Raisin Scotchie Bars

 

Oatmeal Raisin Scotchie Bars are made with oats, raisins, butterscotch morsels and are patted into a baker.  Just when you think they can't get any easier, they are also made with baking mix.  These bars are so good!

Oatmeal Raisin Scotchie Bars

Southern Plate has amazing recipes, and one of them is the Oatmeal Raisin Scotchie Bars recipe found here:  http://www.southernplate.com/2010/05/oatmeal-raisin-scotchie-bars.html

Note:  I make mine in a ceramic 8x8 baker, and it takes 45 minutes for the bars to get done.

Unbelievable Peanut Butter Cookies

This peanut butter cookie recipe is unbelievable, because it only has FOUR ingredients!  It's so easy, that even kids or people who don't bake can make them.  Plus...they taste so good! ♥

Unbelievable Peanut Butter Cookies 

1 cup peanut butter (smooth or chunky)

1 cup sugar

1 egg, beaten

1 tsp. vanilla

Preheat oven to 350 degrees.  In a medium bowl, combine peanut butter, sugar, egg, and vanilla until well blended.  Roll into 1.5-inch balls, place 2 inches apart on a baking sheet sprayed with nonstick cooking spray, and press with a fork.  Bake at 350 degrees for 10 to 12 minutes until lightly browned.  Allow to cool slightly and then remove to a rack to finish cooling. 

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This is the only peanut butter cookie recipe I've ever used.  My mom used this recipe, and I've continued the tradition, so it has been in my family for over 50 years!

French Chocolates

Impress your loved ones with French Chocolates for Valentine's Day.  Easily made in the microwave, these chocolates rival high-end chocolates you can buy at a fraction of the cost. ♥

French Chocolates

1 (12 oz.) package semi-sweet chocolate chips

1 cup ground pecans or walnuts

3/4 cup sweetened condensed milk

1 tsp. vanilla

1/8 tsp. salt

Coating:  coconut, chopped nuts, and/or powdered sugar  

Place chocolate chips in a medium bowl.  Microwave at MEDIUM-HIGH (70%) until melted, 2-4 minutes*, stirring twice.  Stir in the ground pecans or walnuts, condensed milk, vanilla, and salt.  Cool 5 minutes.  Shape into 1-inch balls.  Dip into desired coating(s).  Place on a greased baking sheet and refrigerate until set.  Store covered at room temperature.

* I have a new microwave (1000 watts), and it takes 3 minutes.

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These chocolates can be made in advance and frozen until needed.  

Grinding Nuts 101:  To finely grind the pecans or walnuts used in this recipe, measure 1 1/2 cups of the nuts into your food processor.  Depending on how finely your food processor grinds the nuts, you may need more or less:

 

Pulse for 1-2 seconds at a time checking the texture of the nuts after each pulse.  Pulsing in very brief bursts allows the nuts to fall back down into the container providing for even grinding.  This is the texture you want your nuts to be:

Presentation Idea:  Wal-Mart carries mini baking cups in the Valentine's Day decorations aisle that are perfect for holding these chocolates:

 

Microwave Peanut Brittle Recipe and Tutorial

Microwave Peanut Brittle is crunchy, buttery, and tastes wonderfully of roasted peanuts.  It's so easy; you don't even need a candy thermometer.  Be prepared for it to be requested every holiday season.

Microwave Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 1/2 cups shelled raw peanuts
1 tbsp. butter
1 1/2 tsp. baking soda
1 teaspoon vanilla

Grease baking sheet heavily with butter (additional butter...not the butter used in the recipe).  Combine sugar, corn syrup, and salt in a 2.5 quart microwave-safe (glass or Pyrex) mixing bowl.  Stir in peanuts.  Microwave at HIGH (100%) until light brown approximately 7-9 minutes.  With a wooden spoon, stir once or twice during cooking.

Stir in remaining ingredients until light and foamy (will only take a few seconds).  Quickly spread on buttered baking sheet.  Spread as thinly as possible.  Cool; break into pieces.

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Microwave Peanut Brittle 101:

Give this recipe a trial run before making it for others to gauge how quickly your microwave will cook the mixture as microwave ovens vary. I have a new microwave (1000 watts), and it takes 8 minutes.  If your microwave's wattage is the same as mine, try 8 minutes for your first batch.  If it has a higher wattage, cook for less time, and if it has a lower wattage, cook for more time.  If, after the candy completely cools, it is a bit chewy and/or pale, you'll know you need to microwave it a bit longer next time.  If it tastes like it cooked too long, you'll know to scale back the time.  If it's only slightly under- or overcooked, increase or decrease your time by 10 seconds.  This peanut brittle will stay fresh in a zippered storage bag for several weeks.

 I use a sandwich bag to spread the butter on the baking sheet.  I cover the entire bottom of the sheet with butter:

Measure all ingredients before starting:

Mix the sugar, corn syrup, and salt with a wooden spoon because of the candy's eventual high temperature.  For the same reason, use a microwave-safe mixing bowl that can withstand the high temperature.  Glass or Pyrex bowls work well. The mixture will be very thick and difficult to mix.  Stir in the peanuts:

Microwave at HIGH (100%) until light brown approximately 7-9 minutes.  With a wooden spoon, stir twice during cooking.  Here is the mixture at the first and second stirs:

Stir in remaining ingredients until light and foamy (will only take a few seconds):

 Quickly spread on buttered baking sheet with two metal spoons.  They work much better than wooden spoons for this purpose.  Spread as thinly as possible.  Mixture will continue to look foamy until it starts to harden.  Don't worry about getting every smidgen of candy out of the bowl and onto the baking sheet. The most important thing is getting the candy spread quickly before it starts to harden.

Soak the bowl and spoons in the hottest tap water you have.  The candy stuck to the bowl will eventually dissolve:

Cool and break into pieces.  If needed, I use a metal spatula to loosen sections.  Enjoy!