Monday, September 24, 2018

Buckeyes


 I have never posted my recipe for Buckeyes, which are a peanut butter candy, dipped in chocolate, and beloved by Ohio State fans! My daughter made these and shared them with me.   This is  the same recipe  that I use for my Peanut Butter Easter Eggs.  On my table, you can see Brutus Buckeye, the mascot, holding the Ohio State fan.  Ohio State is my alma mater, and my four children were born in Columbus, Ohio, and still to this day are OSU fans. 


 This picture is of "real" buckeyes, which my dear dad collected from the Ohio State campus, probably 40 years ago.  Yes, I'm sentimental like that, and have saved them all these years.   You can see that the candy Buckeyes really resemble them, can't you?!




Yield: many

Buckeyes

These are such a hit! 

ingredients:

Candy:

4 cups powdered sugar
1 stick butter or margarine, softened
1 1/2 cups peanut butter
1 t. vanilla

Coating:

12 oz. chocolate chips
1 T. shortening (can you believe that, back in the day,  we used to use 1/2 bar of paraffin?)


instructions:

Mix candy ingredients together until smooth.  I do this in my mixer.   Form the peanut butter mixture into balls, and place on wax or parchment paper, and onto a cookie sheet.   You can now put these in the freezer for about 30 minutes to get really cold.  You also can put  them in the fridge to do later.

Melt the chocolate chips with the shortening.  I keep the melted chocolate in a bowl & place that bowl in another bowl of warm water.  This way the chocolate stays smooth.  Don't get any water into the bowl of chocolate!  Use a toothpick and dip the buckeye into the chocolate, leaving a space at the top to resemble a real buckeye.   You may find that using a fork underneath and dipping the ball into the chocolate is easier.   Place back onto wax or parchment paper to firm up.  Store in the refrigerator. 
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I am sharing this with these lovely parties:

Monday, September 17, 2018

Cowboy Cookies

 I just had to buy some pretty sunflowers from Trader Joe's to use with one of my favorite plates.   We can enjoy some Cowboy Cookies with a cup of tea, and sit by my waterfall.  


 This teacup goes with so many things, and I just love the pattern.



Yield: Depends on size of cookie

Cowboy Cookies

This recipe comes from Cafe' 43, when my friend Joy and I went to the Bush Library. I had copied this recipe years ago from a magazine,  but it made such a large amount. This recipe is half, and printed out on a package of the cookies.  The cookies are so good!

ingredients:

1 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 rounded teaspoon salt
1 teaspoon cinnamon
1 cup oats
2/3 cup coconut
2/3 cup chopped pecans
1 cup chocolate chips

instructions:

Cream butter and sugars.
Add egg and vanilla, and beat together.
Add flour, baking powder, salt, and cinnamon, and beat until blended.
Stir in remaining ingredients. 
Drop by spoonfuls onto cookie sheet. 
Bake at 350 degrees for 10-15 minutes. 
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 I had some oral surgery this past week, and my daughter and her two oldest came to visit me.  I loved seeing their smiling faces!

 This little sweetie came to spend the night with me.  We always have breakfast and tea in bed!  Of course we did some baking together, which is always fun for us.  

 I'll leave you with a happy photo of sunflowers, which always make me smile!


 I am sharing with these lovely parties:

Monday, September 10, 2018

Buffalo Chicken Jalapeno Poppers


 How about some spicy appetizers to serve at your next party?  I actually served these as a main course for my meal, along with a salad.  If you don't mind some heat, I think you'll love these. 





Yield: 40 halves

Buffalo Chicken Jalapeno Poppers

Try these for when you want a spicy appetizer, or do as I did, and serve them as a meal!

ingredients:

20 jalapenos (cut in half)
1 and 1/2 cup cooked,  shredded chicken (I used chicken thighs, but use a rotisserie, or whatever you have)
8 ounces cream cheese, softened
1 cup smoked cheddar (I used a Mexican blend of cheese and a few drops of liquid smoke)
1/2 cup buffalo hot sauce (I used Frank's)
2 tablespoons ranch dressing
1/4 teaspoon celery salt
1/2 cup breadcrumbs
1/4 cup blue cheese crumbles ( I omitted because I didn't have any)

instructions:

Slice the jalapenos lengthwise, removing the seeds and membranes.  I wore plastic gloves!  Place the jalapenos on a baking sheet.
In a bowl, mix all the ingredients for the filling, except the blue cheese.
Add 1 tablespoon of the filling to each jalapeno half, and then top with the blue cheese.
At this point, you can refrigerate them. 
When ready to bake, preheat your grill, and when ready to cook, place the jalapenos on the indirect heat side of the grill.
Cook the jalapenos for 8-10 minutes.

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This sweet granddaughter, Ella, turned 8 years old last week! 










I am sharing this with these lovely parties:

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