Kitchen Table Chat Recipes

Yes, another Peanut Butter Ball recipe.  However, I like this one better than the previous one I have posted.  This one I just find more interesting and to my liking.  Although, I like the other one as well.

Chocolate Peanut Butter Balls

Ingredients:

2 cups peanut butter (chunky or smooth) -(I use a cup of each)
1/2 cup butter softened
3 cups icing sugar
1 tsp vanilla
3 cups crispy rice cereal (I use rice Kripies)

Directions:

Mix peanut butter, butter vanilla and icing sugar, add cereal mixing well until well combined.

Form dough into 1″ balls and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.

In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know it’s weird but that’s what you do!!) with 3 cups of chocolate chips.

Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.

EggNog Cookies

Ingredients:
2 and 1/4 cups flour 1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 and 1/4 cups white sugar

3/4 cups salted butter, softened

1/2 cup eggnog

1 tsp pure vanilla extract

2 large egg yolks

1 Tbsp ground nutmeg

Directions:

1. Preheat oven to 300′

2. Combine flour, baking powder, cinnamon, and nutmeg

3. Mix well with wire whisk and set aside

4. Cream sugar and butter with electric mixer until forms a grainy paste

5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth

6. Add flour mixture and beat at low speed just until combined — do not over mix!

7. Drop by rounded teaspoonfuls onto ungreased baking sheets — 1 ” apart. Sprinkle lightly with nutmeg.

8. Bake for 23-25 minutes or until bottoms turn light brown — transfer to cool, flat surface immediately.

Jello Divinity

3 cups granulated sugar
3/4 cup cold water
2 egg whites
1 cup chopped nuts
3/4 cup white Karo syrup
1/4 teaspoon salt
1 (3 ounce) box Jell-O (flavor desired)
1/2 cup miniature marshmallows

Directions

Combine sugar, syrup, water and salt in heavy saucepan. Cook over medium heat, stirring continually until it boils. Cook without stirring to a hard boil. Remove from heat and put into a bowl. Place the bowl in an ice bath and add Jell-O, mixing well to dissolve completely.
Beat egg whites until stiff peaks form.
After the Jell-O mixture has cooled to room temperature in the ice bath, gently fold in the stiffly-beaten egg whites. Add the marshmallows and nuts. Refrigerate at least 4 hours or overnight.

This is a winter favorite around my house. It is made Early November through Dec. 31st. Kids LOVE This!

Ingredients-
Bars: 4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon Salt
1 teaspoon baking soda
Icing: 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions-
Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.