Peanut Butter Fudge

 Note:  Fudge is too often thought of as a holiday food, but this is a great recipe for spring.   It is white and pretty as a gift for end of year treats.

Peanut Butter Fudge

Ingredients
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup peanut butter
1- 7 oz jar marshmallow creme
1 tsp vanilla

Directions
Combine sugar, butter, and evaporated milk in a heavy 2-1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat. Add the peanut butter, stirring until melted.. Add marshmallow creme and vanilla; beat until well blended.

Spread in a well buttered 9 x 13 x 2 - inch pan. Cool to room temperature and then refrigerate. Cut into one inch squares when firm.

White Chocolate PB Krispies

Note:   Maybe I shouldn't have bought so many boxes of Rice Krispies???   Yea, that is what I thought too!  *smile*


White Chocolate Peanut Butter Krispies

Ingredients
2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)

Directions
In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

Homemade Butterfingers

Note:   Butterfingers are my son's favorite candy.    I did not know if he would eat these instead of his store bought version, but I was so wrong.   These are very delicious!

Homemade Butterfingers
Ingredients
1 lb. candy corn
16oz jar peanut butter (about 2 cups)
16oz pkg. chocolate candy coating or milk chocolate chips

Directions
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. I refrigerated mine to speed up the process. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Bass Pecans

Note:   Our local newspaper had an article about the new Bass pecan store yesterday.    As a southern girl finding good pecans are very important to me.    I am very, very lucky in that my next door neighbor gives me two HUGE bags of Yazoo County pecans every year for Christmas.    These are huge pecans and are always delicious.     These bags usually last me the entire year.    However, I am always on the look out for great recipes.    I decided to add these to my website because they all sounded so great.

If you have never heard of Bass Pecans you have to try them!   Yum!

South-of-the-Border Cheese Ball

1 pound Monterey Jack cheese (shredded)
1 (8 ounce) package cream cheese
1/2 cup jalapeno peppers (finely chopped)
Dash salt
Garlic cloves (minced) (optional)
1 cup Bass pecan pieces
Soften cheeses. Add jalapeno and salt (and garlic, if desired), and mix until smooth. Chill mixture in refrigerator until firm enough to shape into a ball.
Roll ball in Bass Pecan Pieces and chill until serving time. You can roll into logs, if desired.
Also, they may be frozen and stored for later use.

Butter Pecan Fudge

1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla
2 cup confectioners' sugar
1 cup Bass pecan pieces (toasted)
Combine white and brown sugars, whipping cream and salt, bring to boil and boil 5 minutes (stirring constantly).
Remove from heat, stir in vanilla and confectioners' sugar. Stir until smooth; add pecans, spread in buttered 8-inch square pan.

Pecan Magic Bundt Cake

1 1/2 cup Bass pecan pieces, divided
2 eggs
1 1/2 cup sugar
1/2 cup canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled, cored, and coarsely chopped apples (4 to 5 large apples)
Shortening for greasing the Bundt pan
Very finely chop 1/2 cup of the pecan pieces. Grease the Bundt pan and line the greased pan with the pecans (covering the entire inside of the pan). Lightly press them to the sides.
Set oven to 350 degrees. Beat eggs till light colored.
Add sugar, oil, and vanilla. Blend well. Mix together flour, soda, cinnamon and salt. Add to egg mixture.
Add apples and the remaining cup of (coarsely chopped) pecan pieces to the batter.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. (It may seem like there is not enough batter, but it will be delicious.)
Serve with ice cream, whipped cream, or cheddar cheese.

Grab Them Before They Are Gone

I love after holiday sales.    I could not think of a thing I needed from the Valentine after holiday sales so I didn't go out yesterday to look.    But this morning it hit me that there is one thing I always buy at the sales after Valentine's Day....

 

They are PERFECT to put away for all your St. Patrick's Day baking that you will be doing in a few weeks.   Stock up now!

Easy Turtle Candy

Note:     I have to have candy at what time tonight for what?     Good grief.   Don't you hate it when stuff pops up on the calendar that you forgot to write down.    I do.    I hate to be unprepared.      That is why I love quick and easy recipes like this one for easy turtle candy.       Even if I get caught off guard I can have something yummy to take to a forgotten party.

Easy Turtle Candy

Ingredients
small pretzels
Rolos
pecans

Directions
Place the pretzels on a cookie sheet with one rolo on top of each.    Place in the oven and bake for 350 degrees for no more than 2 minutes.      Remove from oven and top with a pecan.     Press down just a little so that the Rolo sets into the pretzel.   

Quick, easy, delicious!!

Peppermint Fudge

Note: This is a very unique flavor for fudge, but is very tasty if you cut it into little squares. It is nice to keep for friends stopping by and serving with coffee.

Peppermint Fudge

Ingredients
2 cups (12 oz. pkg.) milk chocolate chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1/2 teaspoon peppermint extract
1/4 cup crushed hard peppermint candy

Directions
Line 8- or 9-inch square pan with wax paper. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Uncle Larry's Potato Candy

Note: My BIL brought the ingredients to teach Little Guy how to each potato candy while home for Thanksgiving. He said it was the first thing he ever learned to cook. My BIL is now a big executive for Morrisons. He knows how to cook and he knows food. Little Guy would be thrilled to learn to cook with his Uncle L! We just wish they lived closer.

Uncle Larry's Potato Candy

Ingredients

1 small white potato
1 box confectioners sugar
peanut butter

Directions

Boil potato. Peel and mash. Add approximately 1 box of confectioners sugar until soft dough is formed. Roll between wax paper until 1/8 inch thick. Spread a thin layer of peanut butter over the top. Roll up like a jelly roll. Refrigerate overnight. Cut into pieces and cut into small pieces.

Bon-Bons

Note: You know how they say stay at home moms sit around watching tv and eating bon-bons all day? Well, now you have our secret recipe. Not that we have time to make OR eat them. But you have it!

Bon-Bons

Mix...
½ cup butter, softened
1 cup peanut butter
2 cups powdered sugar
1 teaspoon vanilla

Form into 1-inch balls.

Melt the following in a double boiler or small pan on low heat...
2 cups chocolate chips
2 Tablespoons paraffin

Roll dough balls in chocolate mixture to coat. Place chocolate covered balls on wax paper to set. Store in air-tight container.

Join other moms who like sharing recipes over at Lisa and Lana's blogs for

Tempt My Tummy Tuesday!

Reindeer Candy

Note: No idea why it is called reindeer candy. It was given to me with this name so I call it this.

Reindeer Candy

Ingredients
1 package white almond bark
1 cup peanut butter (creamy or crunchy)
1 ½ cup mini marshmallows
1 ½ cup crisp rice cereal

Directions
In large microwave-safe bowl, melt almond bark. This will take 5-8 minutes at ½ power. Stir in peanut butter to melt and mix. Stir in marshmallows and cereal to coat. Pour into wax paper lined 9x13 pan. (You can also spoon into nut cups for gift giving). Chill. Remove from pan and cut into square. Store in closed container in refrigerator.

Chocolate Covered Twizzlers

I saw this on Etsy in a food store! I would never have thought of putting this combination together and I'm still not sure if I think it is a good idea, BUT you know I am going to try it!!!

What do YOU think about chocolate covered Twizzlers???

Cherry Cream Easter Egg

Note: Here is another type of cream Easter egg. It is a cherry version. Easy to make... yummy to eat!

Cherry Cream Easter Egg

Ingredients:
1/2 cup milk
1/2 stick butter or margarine
2 pkg. (3 oz. each) vanilla pudding and (not instant)
1 (9 oz.) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 lb. confectioners' sugar
1 lb. chocolate, melted


Directions:

Cut cherries in half; drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter.

Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate.

Peanut Butter Easter Eggs

Note: Even adults like to get a little "happy" on Easter morning. Why buy candy when you can make these delicious eggs that are delicious and say, "I love you!"


Peanut Butter Easter Eggs

Ingredients:
1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lb. confectioners' sugar
1-1/2 cups peanut butter
1-1/2 tsp. vanilla
1/2 tsp. salt
12 oz. milk chocolate candy melts, milk chocolate coating chocolate, or milk chocolate chips

Directions:
Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each peanut butter egg in a paper candy cup.

Easter Nest Treats

Note:    Tasty, cute and fun!   These make really cute place markers for your Easter table.  


Easter Nest Treats

Ingredients
12 oz. butterscotch chips or chocolate chips
1/2 c. peanut butter

5 oz. Chinese noodles
speckled Easter egg candies or jelly beans AND Peeps (these are so CUTE!)

Instructions
Melt butterscotch chips, add peanut butter and blend. Add Chinese noodles and blend well. Form into nests on waxed paper and cookie sheet. Cool in refrigerator. Add jelly beans or speckled candies .  Top with a Peep Chick!

Here's My Heart Fudge

Note: Does anything say love more than chocolate? hee hee

Here's my Heart Fudge

Ingredients:

* 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
* 1 teaspoon almond extract
* 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1/4 cup (1/2 stick) butter or margarine, melted
* 1 teaspoon vanilla extract
* 4-1/2 cups sugar
* 1 jar (7 oz.) marshmallow creme
* 1-1/2 cups (12-oz. can) evaporated milk
* 1/4 cup (1/2 stick) butter or margarine
* 1 cup candied red cherries, quartered
* Few drops red food color(optional)

Directions:
Line 13x9x2-inch pan with foil. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt). Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. Beat white chip mixture until chips are completely melted; stir in cherries. Add red food color, if desired. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.

NOTE: For best results, do not double this recipe.

Recipe Source: Hershey's Kitchen

Homemade Snickers Bars

Note: If you have never visited Lisa's blog during her Tempt My Tummy Tuesdays, you really should. That is where I found this delicious recipe. It was at Lynn's Kitchen Adventures.

Homemade Snickers Bars

Ingredients:
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup Creamy Peanut Butter

Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts

Caramel Layer:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream

Icing:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions:
Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.

For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.

Christmas Divinity

Note: It isn't Christmas if you don't eat or at least see one piece of divinity!

Christmas Divinity

Ingredients:
2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)

Directions:
Beat the egg white in a large bowl and set aside. In a saucepan, boil the sugar, water and syrup while stirring gently. The mixture is done at 235 degrees or if it forms a soft ball when a tablespoon full is dropped into cold water.
Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is almost hard, then drop by the teaspoonful onto waxed paper.
Makes about 35 - 40 pieces.

Caramel Rice Krispie Treats

Note: There are so many variations of Rice Krispie Treats... this one is just decadent!!

Caramel Rice Krispie Treats

Ingredients:
8-9 Cups Rice Krispies
6 Tbsp butter
16 oz. Marshmallows
50 Caramels
1/2 can Sweetened Condensed Milk
1/2 cup butter

Directions:
Melt 6 TBSP butter and marshmallows together. Stir in Rice Krispies. Divide mixture evenly between two buttered pans. Melt caramels, sweetened condensed milk and 1/2 cup butter together and spread over one pan of Rice Krispies. Refrigerate for 30 minutes. Remove second pan of rice krispie treats and place on top of the caramel layer.

Candy Corn Bark

Note: We love making this to send to teachers as a treat during the fall holidays. We usually tie a few pieces in a bag with fall ribbon and attach a note that says: "Not a trick, just a treat to tell we think you are really sweet!" This is a perfect happy not just for teachers, but for bus drivers, mail carriers and hair dressers!

Candy Corn Bark

Ingredients:

16 Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups broken small pretzels
1 1/2 pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles

Directions:

Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Pralines

Note: Sometimes the simplest things are the most delicious. Maybe that is why Southerners love their pralines so much?

Pralines

Ingredients:
1 1/4 cups of sugar
3/4 cups of brown sugar
1/2 cup of evaporated milk
4 tablespoons butter
1 tablespoon vanilla
1 1/2 cups pecans

Preparation:
Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take off fire & add frozen butter, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very easy & makes the best pralines ever.