Chocolate Covered Peanut Butter Balls

INGREDIENTS:

1 c Butter or margarine
1 1/4 c Peanut butter (smooth)
1 lb Powdered sugar
3 1/2 c Rice Krispies
6 oz Chocolate chips
1/2 lg Hershey Bar broken up
2 1/2 parafin shaved



PREPARATION:

Melt butter in a heavy 2 qt. saucepan over low heat. Add peanut butter,  stir until well blended. Remove from heat. Combine sugar and Rice Krispies  in a large bowl. Pour hot peanut butter mixture over all. Mix thoroughly  using hands ( be very careful, mixture will be hot). Shape into 1 inch  balls. Place on wax paper lined cookie sheets. Cover and refrigerate 1  hour.    Combine chocolate chips, Hershey Bar, and parafin in top of double boiler.  Place over hot water until melted. Dip chilled peanut butter balls in  chocolate mixture to coat. Place on wax paper lined sheets to set  chocolate.When dry, store in refrigerator.

CHOCOLATE-CHERRY HEART SMART COOKIES

If you're anything like me you love the taste of cherries and also of chocolate.  So what could be better than combining the two and using them in a great cookie?  The answer is; nothing!  So let's get started.




INGREDIENTS:
1 1/2 ounces of all-purpose flour (about 1/3 cup)
1 1/2 ounces of whole-wheat flour (about 1/3 cup)
1 1/2 cups of old-fashioned rolled oats
2 eggs
A pinch of salt
1 teaspoon of baking soda
6 tablespoons of unsalted butter
3/4 cup of packed light brown sugar
1 cup dried cherries
1 teaspoon of vanilla extract
3 ounces of bittersweet chocolate coarsely chopped
Cooking spray

PREPARATION:
Preheat your oven to 350 degrees.
Weigh or lightly spoon flours into dry measuring cups; level with knife.  Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
Melt the butter in a small saucepan over low heat.  Remove from the heat and add the brown sugar and stir it until it is smooth.  Add sugar mixture to the flour mixture and beat with a mixer at medium speed until it is well blended.  Add the cherries, vanilla and egg; beat until combined.  Fold in chocolate.  Drop the dough by tablespoonfuls 2-inches apart onto a baking sheet coated with cooking spray.  Bake at 350 degrees for 12 minutes.  Remove from oven and cool on the pan for about 3 minutes or until they are almost firm.  Remove from the pans on continue to cool your cookies on wire racks.

Now, step back as the family invades your kitchen.  You did good.  Enjoy this special treat while being heart-smart about it at the same time.

CHOCOLATE FUDGE POPS

Image by jspace3 via Flickr

Baby it is hot outside! The kids are cranky and want something NOW! So what do you do when it's hot? Well of course you try to find ways to cool down. Here's one of my favorites and I think you'll love it too. Chocolate Fudge Pops. They're easy to prepare and just the answer you are looking for on a hot, sticky day. Cool down today with one of these delicious treats.

INGREDIENTS:
3/4 cup evaporated milk
1/2 cup corn syrup
1 cup water
3 tablespoons golden brown sugar
1/2 cup unsweetened Dutch-process cocoa
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter

PREPARATION:
In a small saucepan, whisk the milk, water, corn syrup, sugar, cocoa and salt. Heat over medium heat for about 5 minutes, stirring occasionally until all of the solids are dissolved and there are no lumps. Remove from heat and stir in the vanilla and butter until melted.

Cool the mixture to room temperature. Pour into molds and freeze for about 6 hours or until solid.

To Store: Freeze up to 3 months. Store in molds or release, wrap well in waxed paper and store in a marked sealable plastic bag.

There you have it. Now take some time to cool down with these delicious chocolate fudge pops.


Happy Summer Fun To Everyone!
Steve and Kim

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Eclair Dessert

Image by jcarbaugh via Flickr

Eclairs are one of my favorite comfort foods. Admittedly this special dessert is not the healthiest thing you can ever put into your mouth. In fact by just reading about it you'll likely be able to hear your arteries begin to harden. However, everybody needs a little special something once in a while, right? So here is your comfort food special of the day. Eclair Dessert.

INGREDIENTS:

1 box of graham crackers
2 packages of instant vanilla pudding
3 cups of milk (whole, vitamin D fortified is best)
8-12 ounces of Cool Whip
1 can of chocolate frosting

PREPARATION:

Mix the pudding with the milk until it is well blended. Stir in the Cool Whip. Place a layer of graham crackers in the bottom of a 9 X 13 pan. Cover the bottom with 1/2 of the pudding/Cool Whip mixture. Cover this with the remainder of the pudding mixture. Place another layer of graham crackers on the pudding. Heat the frosting in your microwave until it is thin enough to pour and then pour it over the graham crackers, spread until completely covered. Refrigerate until the frosting is once again firm. **Best if made several hours ahead of the time you'll need it so the graham crackers have time to soften.

There you have it. Eclair Dessert. Now, go take a nap before all that sugar drops you like a hot rock.

Steve and Kim

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Banana and White Chocolate Ice Cream

Make your own ice cream by following these easy step-by-step instructions. You're going to love it!


Banana and White Chocolate Ice Cream

Makes 5 cups
3 cups whipping cream, divided1 cup half−and−half
3/4 cup granulated sugar4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas3 tablespoons fresh lemon juice
Bring 1 cup cream, half−and−half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.
Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream.Refrigerate until cold.
Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions.

CHOCOLATE CHIP COOKIES

If it's soft and chewy and contains chocolate then I'm in there, are you? The old saying goes "give me chocolate and nobody dies" is right up my alley.

Here is a great chocolate chip cookie

recipe from Elaine Mokma. We think you'll love it.
And, when they're finished, nobody dies!

INGREDIENTS:
1 Stick of butter-flavored Crisco
1/2 cup white sugar
1 1/2 cups of brown sugar
2 eggs
2 1/2 teaspoons of vanilla
**Cream all of these ingredients together. And then add

2 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 package of your favorite chocolate chips.

PREPARATION:

Bake in an oven, set at 350 degrees, until brown. Remove from the oven and let stand for a few minutes (or until you just can't stand to wait any longer). Move them to a cooling rack and stand back for the raid on your freshly baked creation.

Happy Eating
Steve and Kim