Peanut Butter Balls

Peanut Butter Balls

This recipe is a quick and easy no bake dessert made with peanut butter. This Recipe can be made with or without Chocolate.

Without a coating of Chocolate 

Coated With Chocolate & Sprinkles 

Ingredients:

1 c. Jif Creamy Peanut Butter

1/4 c. Butter (Melted)

2 Tbsp. Brown Sugar

2 tsp. Vanilla

Dash of salt

2 c. Powered Sugar

10-12oz. Chocolate or Chocolate Chips(I used 1/2 semi sweet baking chocolate and 1/2 milk chocolate (optional)Or 12oz Candy Melts Light Chocolate

Line a cookie sheet with parchment paper.

Stir together peanut butter, melted butter, brown sugar, vanilla, dash of salt. just to combine.

Gradually adding the powered sugar.

Form into balls with 2 teaspoons or use a small cookie scoop.

Put onto Cookie sheet and put in Freezer for 45-60 minutes

line another cookie sheet or tray with parchment paper 

Melt Chocolate by microwave or double boiler method .Or a Candy melting pot 

Using a fork,dip each ball into melted chocolate to cover completely .Gently tap the fork to drip the excess chocolate off . Place on cookie sheet put in refrigerator until chocolate sets up. 

Creamy Peppermint Coffee

Creamy Peppermint Coffee

This recipe was from my book of recipes
Happy Holiday's

6 oz. Hot ,fresh-brewed Coffee
1 generous scoop of peppermint ice cream

Directions:

Pour coffee into large mug, add ice cream.
Stir until slightly melted
For an extra special treat, top with whipped cream and add a cinnamon stick with sprinkle with cocoa powder, ground nutmeg and ground cinnamon.

Hummers (Alco Drink)

Hummers (Alco Drink)

Ingredients:

1 1/2 ounces white rum, preferably Bacardi Light

• 1 1/2 ounces Kahlua
• 2 scoops vanilla  ice cream

Directions:

1. Add all ingredients to a blender, add two ice cubes and blend until smooth.
2. Pour into a rocks glass. 
3. 1 Serving

Pumpkin Bread

How about a nice warm piece of pumpkin bread with some butter or a cream cheese frosting.

                                                           

Before

After

Plated

Pumpkin Bread
Makes 2 loaves

1 1/2 c. pumpkin(1 can)
1/2 c. shortening
2 c. sugar
4 eggs (1 at a time)
2 c. flour
2 tsp. baking power
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 c. chopped walnuts or pecans
1/2 c. gold raisins (optional)

Grease and flour a loaf pan,
Mix everything together
Bake at 350 oven for 1 1/4hours

Roasted Garlic Soup

Roasted Garlic Soup 

4  whole heads of garlic             

3 tablespoons olive oil                         

6 tablespoons unsalted butter                         

2 medium onions, chopped                           

Salt and pepper                        

2 tablespoons chopped fresh thyme                         

1/4 cup all-purpose flour     

8 cups low-sodium chicken broth         
1 cup heavy cream, warmed                   
2 tablespoons chopped fresh parsley                     

 How to Make It                

 Step 1

 Preheat oven to 375°F; line a small baking sheet with foil.
 Use a sharp knife to cut about 1/4 inch off top of each
 garlic head. Place garlic cut side up on baking sheet and
 drizzle olive oil over heads. Roast garlic until softened,
 about 45 minutes. Allow to cool slightly. When cool enough
 to handle, squeeze soft cooked pulp from each clove into a
 small bowl. (You should have about 1/2 cup soft garlic pulp.)

Step 2
 Melt butter in a large pot over medium-high heat. Add onions
 and 1 tsp. each salt and pepper and cook, stirring often,
 until onions have softened, about 4 minutes. Stir in thyme
 and reserved garlic. Sprinkle in flour. Cook for about 1
 minute, stirring, to incorporate flour. Pour in chicken
 broth, increase heat to high and bring to a boil. Boil
 rapidly, stirring often, until slightly thickened about 10  minutes.

Step 3

 Working in batches, puree soup in a food processor or
 blender. Return to pot and bring to a simmer over medium
 heat. Add cream, season with salt and pepper and sprinkle
 with parsley.
 Prep Time                     

                      15 Mins                     

               Cook Time                                 
             1 Hour                               
           Yield                             
         Serves 8

Indian Pudding

Indian Pudding

1/4 c. Cornmeal
2 c. Hot Milk
1/4 c. Sugar
1/8 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Ginger
1/4 tsp. Cinnamon
1/4 c. Molasses
1 c. Cold Milk

Whipped Topping
Nutmeg

Stir cornmeal, a little at a time, into the hot milk and cook over low heat or in the top of a double boiler, stirring constantly, for 15 minutes until thick. Remove from heat. Mix together sugar , baking soda, salt, ginger and cinnamon. Stir into cornmeal mixture. Add molasses and cold milk, mixing thoroughly. Pour into a 1 -quart casserole dish and bake at 275F for 2 hours. Serve warm with whipped cream and a light sprinkle of nutmeg.