Tuesday, December 22, 2009

Buckeye Bars

As you can tell, we like peanut butter. I fell in love, that's right-L.O.V.E-with this recipe. Thanks to Kim Seifert for sharing!

Buckeye Bars

1 stick of butter-softened
3/4 c. crunchy peanut butter
22 crushed Nilla Wafers
2 c. powdered sugar
1/2 small tub of frozen cool whip (do not thaw)
3 squares of Baker's Semi Sweet Chocolate Bars

Line a 9x9 pan with foil. Leave the foil hanging over the edges for easy removal from the pan. In a large mixing bowl, use mixer to mix the softened butter and crunchy peanut butter until creamy. Add crushed Nilla Wafers. Mix well. Slowly add the powdered sugar. Press mixture into the foil lined pan. In a small microwavable safe bowl, microwave the frozen Cool Whip and 3 squares of chocolate on high for 1 minute 30 seconds. Stir well until chocolate is melted. Microwave for additional 20 seconds if needed until frosting is smooth and creamy. Spread evenly over the bars. Refrigerate for 2 hours before serving.

I would have taken a picture of the entire pan, but this was all that was left...until I ate it!

Sunday, December 13, 2009


It's an Ohio tradition to make Buckeyes for the Holidays. They are smooth and creamy!


1 1/2 sticks of butter
1 c. Jif peanut butter
4 oz. cream cheese
6 c. powdered sugar
2 lbs. milk chocolate (I prefer Merkens or Ambrosia)

In a large bowl, mix softened butter and cream cheese. Mix on high until creamy. Add vanilla and peanut butter. Slowly add powdered sugar, mixing thoroughly. Roll into balls and place on a cookie sheet and place the balls into the freezer for 30 minutes. Melt chocolate in the microwave stirring every 30 seconds to prevent burning. Use a toothpick to dip the balls into the chocolate leaving just the tops uncovered. Place them back on the same cookie sheet and chill in the refrigerator until they are set.

This recipe makes approximately 80 buckeyes about the size of a large gumball.

Saturday, December 12, 2009

Chocolate Sugar Cookies

Monday is our Christmas Cookie Exchange at work. I wanted to make something different and these are great. They taste like chewy brownies.

Chocolate Sugar Cookies

2 1/2 sticks of butter
2 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. cocoa
2 c. flour
1 tsp. baking soda
white sugar for garnish

In a large bowl, cream butter and sugar. Add eggs and vanilla, mix until smooth. In a small bowl, mix flour, cocoa and baking soda. Add slowly to the butter mixture. Mix well. Chill dough in the refrigerator for 2 hours or until firm. Roll dough into balls and roll the balls in sugar. Bake for 10-12 minutes @ 350 degrees.

These cookies freeze well for up to 1 month.

Thursday, December 10, 2009

Holiday Fudge-Yum!

This is the easiest fudge recipe. It melts in your mouth!

Holiday Fudge

1 16oz. container of Marshmallow Fluff
5 c. sugar
2 cans of evaporated milk (5 oz. cans)
1/4 lb. butter
1 jar of fudge (16oz)
1 1/2 tsp. vanilla
24 oz. milk chocolate chips (or 2 small bags)

Mix the first 4 ingredients together in a large saucepan. Stir over low heat until blended. Bring to a slow boil over medium heat. Be careful not to mistake the air bubbles for a boil. Boil slowly for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips and vanilla (and optional walnuts) until chocolate is melted. Pour into buttered 9x13 pan or 2 9x9 pans. Cool completely.

To make peanut butter fudge, simply substitute peanut butter chips and a heaping tablespoon of Jif for the chocolate chips.
This recipe makes approximately 5 lbs. of fudge.

Sunday, December 6, 2009

Homemade Taco Salad Bowls

These homemade bowls are quick and easy.
Makes Mexi-night even more delicious!


3 large tortilla shells
3 arms length pieces of foil
Pam cooking spray

Preheat oven to 400 degrees. Loosely ball foil into softball sized balls. On a large cookie sheet, spray the tops of the balls with Pam cooking spray. Center the tortillas over the foil balls and gently press down in the center to prevent them from rolling. Spray the tortillas with a light coating of Pam before placing in the over. Cook for 8-10 minutes or until golden brown.

Ideas for serving:

  • Fill with lettuce, taco seasoned meat, cheese and ranch dressing for a delicious taco salad.
  • While warm, lightly coat with melted butter, sprinkle with cinnamon and sugar. Drizzle chocolate over the bowl and service with a scoop of ice cream. Drizzle extra cinnamon, sugar and chocolate on the ice cream and top with whipped cream and a cherry. Yum!
  • Fill with steak, sauteed onions and peppers for a great steak bowl