Sunday, December 18, 2011

Peanut Butter Ball Time!!!!!!!!!!!!!!!

2 sticks (1/2 lb.) real butter
2 lbs. powdered confectioner's sugar
2 cups creamy peanut butter
1 large package chocolate candy-making chocolate

you will also need - waxed or parchment paper, toothpicks.

Melt butter and stir in powdered sugar and peanut butter -- mix to a dough-like consistency. Form this mixture into balls, rolling in your hands until firmly formed and smooth. Place in the refrigerator for at least 15 minutes to harden.

When balls are firm, melt candy-making chocolate per instructions on the package (the microwave method is easiest and works great). Use a toothpick to dip each ball 3/4 of the way into the melted chocolate and place on waxed paper or parchment to cool. For 'buck-eyes,' leave the undipped spot bare to reveal the peanut butter and sugar center. I prefer to cover this spot by spooning more chocolate over it as it is drying. (note - if you dip the entire ball into the chocolate, it is hard to get out without falling off the toothpick). Allow balls to cool. Store in a sealed container between layers of waxed paper. Recipes makes approx. 3 doz. balls.

Thursday, December 15, 2011


This Christmas is different for me.  I am trying my best to focus on the reason for the season and not get caught up and stressed on all there is to do before the BIG day.  I am thankful for so many things including my family, friends, my health, and my job where I feel like I make a difference in peoples lives.  I want to enjoy the simple things like driving around looking at lights, drinking hot chocolate and listening to holiday music.  I had a patient tell me today she wished we had Christmas music playing and I whipped out my phone and allowed soft Christmas music to play in the background.  I treasure those special moments when I can help be a small part of joy in someone's life.  I pray daily to be the light for others as God allows me to do the work He selected for me and I try to remember every time that I feel that prayer is answered.  There will always be things I want in life, but I never forget there are always someone in need.  I wish I had the means to richly bless everyone that God lays on my heart, but I know I am doing and giving what the ultimate Maker chose for me.  Funny I started this post with intentions of posting all the little things I would like if we were exchanging gifts, but I really have all I could ever need.

Sunday, December 11, 2011

Collard Greens

I made the best collard greens I can ever remember making yesterday.  If you are not from the south you may not have an appreciation for these and I didn't when I was young, but I have eaten more than my fair share of these.

1 bunch Collard Greens
Smoked Turkey Wings

To prepare greens wash them thoroughly and then fold in half to cut out stem that runs the entire length.  After doing several then roll the leaves up tightly like a cigar and then cut into 1/4 inch strips and then cut those to produce nice bite size pieces.

Place prepared collards in large pot with smoked turkey wings and enough water to submerge lower collards and wings but not enough to submerge them all because they will shrink down.  Pours some EVOO liberally over pot of greens.  Salt and pepper to taste and add a couple of tablespoons of sugar and a splash or two of vinegar and place a couple of tablespoons of butter or margarine on top. 

Cover and allow to cook down stirring occasionally.  Repeat several times adding water as needed but being careful not to add too much so the greens remain flavorful.  I let mine couple of hours (about 3) until the wings were falling off the bone.  I removed the skin and bone once that happened and replaced the meat into greens and broke up meat to distribute. 

Serve with corn bread and allow some of that wonderful juice to soak into corn bread.  It's a southern thing, and I was just craving them this weekend and they were wonderful!!!!

Wednesday, December 7, 2011

Chocolate the crockpot

Crockpot Chocolate Candy
2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German’s sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark
  1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
  2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.
If you can’t find almond bark, substitute white chocolate chips. 
(Ours made more than that, more like 75 –80 pieces.  I think it depends on how much you put in the liner.)

Monday, December 5, 2011

Chocolate Oatmeal No Bake Cookies

Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. 

I made these cookies a lot when I was young.  Thanks to Pinterest they have resurfaced.