GRANDMA'S BUCKEYE BALLS

One of my friends mentioned to me the other day that she was craving a treat that my husband makes during Christmas time. Since she is expecting baby #4, I knew I must be prompt (as did my husband - he wisely knows pregnancy cravings are nothing to mess with!!) I mistakenly thought I had posted the recipe already, but I guess I didn't!! So I guess this is a good way to come back after 7 months of maternity leave :^P hehe. This recipe was one that his grandmother used to make. We have had variations but frankly, these are the best. In our family recipe book, they are titled GRANDMA'S BUCKEYE BALLS. Enjoy!!

GRANDMA'S BUCKEYE BALLS
makes about 1 dozen
(in other words, I suggest at least doubling - we usually quadruple at Christmas)

1/2 cup oleo (aka - shortening)
1/2 cup creamy peanut butter
1 tsp vanilla
16oz. confectionery sugar (that's about 2 cups), sifted
6 oz chocolate chips
2 TBS. Oleo (shortening/butter)
1/4 cake of parfine wax (canning isle)

To make the balls: Beat together 1/2 cup shortening, peanut butter, vanilla, and sugar in a bowl. Using a tablespoon or scoop, form into balls.


Using a tablespoon or scoop and your hands, form into balls.

Place on a cookie sheet lined with wax paper.

Making the chocolate: If you don't have a double boiler, like me, take a small pot - I like glass so I can see the water - and place a heat proof bowl on top. You can see mine in the following pictures. Put about 2 inches of water in the pot. You don't want it to touch the bowl, but you don't want your water to evaporate either. Place in the bowl of you "double boiler" the following: chocolate chips, 2 TBS. shortening OR butter, parfine wax (just a note here - the wax often comes in a large block made of 4 cakes - don't make the mistake we did the first time by putting a whole cake - 1/4 the whole block - into the chocolate. I think we ended up with hundreds of Buckeye Balls that year because we had to keep adding chocolate and making balls)

Heat water to low or medium low (back to low once the chocolate melts), stir. Be careful, the bowl might get hot.

When the chocolate is ready, place a toothpick in each peanut butter ball and dip into the chocolate. Twist around to cover. Oh and please don't mind my husband's thumb. These were taken last Christmas and he had shut his thumb in the car door - ouch - ironically while we were on our way into the hospital to check stuff out for our up-coming birth.



When all the peanut butter balls are chocolate coated, place in the refrigerator to chill - at least an hour. When ready to eat, gently twist the toothpick and it will come right out. So there you go, Grandma's Buckeye Balls. Enjoy!

Cooks Illustrated Enchiladas Verdes

Help I live in up-state NY and there isn't any good Mexican food close by!  Do you ever feel this way, where ever you live? I come with hope today that you too can make a delicious Mexican dish that will knock your socks off! It is not as easy as 1-2-3 (oh please DO NOT open a can of El Passo Enchilada sauce, just don't), but it well worth the effort. Someone gave me this recipe and it is from a source I trust well (that is an understatement). If any of you foodies out there love to cook, you MUST get a subscription to Cooks Illustrated or Cooks Country Kitchen (same people). They are great. Best of all they are free of adds so there isn't anything to interrupt your reading enjoyment! They walk you through the recipe step by step, show you why they choose what they did, and do product reviews. It is really a great magazine. So with out further ado...

Enchiladas Verdes

4 tsp vegetable oil
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, pressed (about 1 TBS)
1/2 tsp ground cumin
1 1/2 cups low-sodium chicken broth
1 LBS boneless, skinless chicken breast (2-3 breasts, trimmed of excess fat)
1 1/2 LBS tomatillos (see picture below), 16-20 medium size, husks and stems removed, rinsed well and dried
3 medium poblano chiles, halved lengthwise, stemmed, and seeded
1-2 1/2 tsp sugar
table salt
1/2 cup coarsely chopped fresh cilantro leaves
8 oz pepper Jack or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas (I tried these and regular flour and actually like the flour better)

Garnish (optional)
2 medium scallions, sliced thin
Thinly sliced radishes
sour cream

1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 tsp oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently until golden, 6-8 minutes. Add 2 tsp garlic and cumin; cook stirring frequently until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken breast, cover, and simmer until instant-read thermometer registers 160 degrees (ok I didn't use the thermometer, I just cut open a breast to see if the pink was gone. Mine were done faster - 10 minutes), 15 - 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.

2. Meanwhile, toss tomatillos and poblanos with remaining 2 tsp oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to softened, 5-10 minutes (mine took longer - just keep you eye on them) , rotating pan halfway through cooking. Cool 10 minutes then remove skin from poblanos (leave tomatillo skin intact). Transfer tomatillos and chiles to a food processor. Decrease oven temperature to 350. Discard foil from baking sheet and set baking sheet aside for warming tortillas.

3. Add 1 tsp sugar, 1 tsp salt, remaining tsp garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about 8 1-second pulses (again mine took more). Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 tsp at a time. Set aside sauce (you should have 3 cups).

4. When chicken is cool, pull into shreds using hands or 2 forks (hands are the easiest). Combine chicken with cilantro and 1 1/2 cups cheese, season with salt.

5. Smear bottom of a 13x9 baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2-4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on counter top and spread 1/3 cup filling down the center of each tortillas. Roll each tortillas tightly and place in baking dish, seam side down. Pour remaining tomatillo sauce over top of enchiladas. Use the back of a spoon to spread sauce so that it coats the top of each tortilla. Sprinkle with remaining 1/2 cup cheese (or more!!). Cover baking dish with foil.

6. Bake enchiladas on middle rack until heated through and cheese is melted, 15-20 minutes. Uncover and sprinkle with scallions (I skipped this but I'm sure it would be good) and serve immediately, passing radishes and sour cream separately.

Tomitillos and poblanos are NOT hard to find. I found mine at Walmart!

This is a tomitillo in its husk, which you will peel off. Look for husks that are tight fitting around the vegetable, a little of green veggie poking out of the bottom of the husk.

These poblano peppers came a long way to be in Up-state NY, so the quality lacked a little bit. If you can find them before they look wrinkled, that is best. In some grocery stores, you can request items. If you can't find these items, request them!

Peeled the tomitillo looks like a small green tomato, although they are NOT interchangeable!

To the left are perfect tomitillos, dark green in color. To the right are NOT so good tomitillos, light green/yellow.

Grandma Harmon's Frozen Fruit Salad

I had every intention of posting this before the new year, but then it came and went. I wanted to tell the story about this frozen fruit salad. It was something my Grandmother Harmon made and something I remember my Aunt Sheila making growing up. When I got the recipe for my mom this holiday season, it may as well have been encrypted. In case you are wondering, terminology for recipes has changed in the last 70 years. For example, how many of you know what a #2 can is? Nothing is standardized like that any more. And instead of "grab the cool whip" it is 1 pint whipped cream... You know because there WASN'T any cool whip or redi-whip or any of that stuff. But do you just whip the cream or actually make whipped cream? ah! And what is the world is Oleo (that is actually from my husband's grandma's cookbook)? It is butter or shortening for all of you who didn't know either. And a #2 can is 20 oz or about 2 1/2 cups. And yes you do actually make whipped cream (with sugar and vanilla) not just whip the cream. After all that, I have made this recipe a little easier to understand. I really enjoy this tasty treat - even more than ice cream :^) Noel (my daughter) loves it too. What is best is that because it has fruit in it, you can justify eating it any time of day!  And I think it is perfect for Christmas brunch.  Or Easter.  Or your birthday.  Whenever!


Grandma Harmon's Frozen Fruit Salad
makes 2 8x8 pans

about 20 oz canned peaches, drained and cut up (2 1/2 cups un-diced)
20 oz crushed pineapple
1 large banana, cut up
1 cup mini-mallows
1 small jar of maraschino cherries, drained
1 cup pineapple juice (crushed pineapple still comes in 20 oz cans - thank goodness - and it happens that the liquid you drain from it should give you 1 cup)
2 TBS flour
1/4 cup butter
2 TBS sugar
1 beaten egg (a room temp egg is optimal)
2 TBS lemon juice
1/2 cup coconut flakes (optional)
pinch of salt
1 pint whipping cream (for how to make whipped cream, see below the recipe)

On the stove top in a sauce pan, cook on medium heat pineapple juice, flour, butter, sugar, and salt for 10 minutes until it starts to thicken. Remove from heat and let cool for a few minutes. Then take a small spoonful of the mixture and add it to the beaten egg. This is called tempering and it brings the temp of the egg up to the temp of the liquid so you don't get scrambled egg. Yuck. If you do notice that you got scrambled egg, throw it out and beat another egg. Repeat. Once your egg is tempered, pour it into the mixture and stir it in. Add lemon juice. Add fruit, marshmallows, and coconut (if using). Stir until well combined. Fold in whipped cream. This just means you make motions that are up and down (think of a Ferris Wheel), getting ingredients from the bottom of the bowl and bringing them to incorporate with the whipped cream on top - NOT left and right motions like regular stirring. Place in two 8x8 pans and freeze. Thaw for a few minutes before cutting to eat.

Whipped Cream

1 pint whipping cream
2-4 TBS sugar (I use 2 because it doesn't over power this recipe with sweetness)
1 tsp vanilla

Beat with an electric mixer until peaks form - quite a few minutes. This is a good tricep workout ;^) You will notice when the consistency starts to change - all of a sudden and you are pretty much done.

Date-Nut Bread

I love dates. To me they are nature's candy. Far better I would say than any cheap chocolate. I have a few recipes for dates, but because it is the holidays I will give you this yummy bread recipe. You must use nuts, I am sorry all you non-nut people. Otherwise it would be too sweet. If you have a mini-loaf pan, these make great gifts (wrap in plastic wrap, use tape to secure the bottom, and tie a beautiful bow on top with a name card). I bought a mini-loaf pan at Target a few years ago that I really like because it fits all of the batter for a singe loaf recipe. Try this sweet breakfast bread next time instead of banana bread. You might be surprised!

Date-Nut Bread

1 cup of boiling water

2 TBS butter

8 oz pitted dates, chopped

1 egg, slightly beaten

1/2 cup brown or dark brown sugar

1 1/4 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup chopped pecans or walnuts

Combine hot water, dates, and butter in a large bowl. Set aside for 15 minutes. Stir in egg.

Combine flour, sugar, baking powder, baking soda, salt, and cinnamon.

Add dry ingredients to wet. Add nuts. Mix until combined. Pour into 1 greased loaf pan, or 4 greased mini-loaf pans. Cook at 325 for 1 hour 15 minutes for large loaf and about 20-25 minutes for mini-loaves. Use a toothpick to test for doneness (if it is still a little undercooked in the middle, that is OK. Just allow it to cool in the pan longer and it will continue to bake). Allow to cool 10 minutes in pan. Turn out onto a rack to cool completely. Wrap in plastic wrap and store in the refrigerator for easiest slicing.

Butter or cream cheese compliments this bread nicely.

Diabetics coming for Christmas dinner? Fear not...

So my good friend Sharee has a Christmas dilemma... She has two diabetic relatives coming for Christmas dinner. What in the world do you make for dessert? Well here with me today is Betty Crocker who publishes a wonderful book called the Diabetes Cookbook ;^) Here are three recipe ideas to serve to those who might be counting carbs and sugar.


Fruit and Nut Topped Pound Cake
*I like this one because you could have other toppings for the sugar eaters - toffee, chopped chocolate, whipped cream, toasted coconut, Carmel sauce, etc.
14 servings (less if you are eating less controlled portions)

1 package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2" slices (well, for us sugar eaters, maybe a 1" piece is more like it :^)
2/3 cup soft cream cheese with strawberries, raspberries, OR pineapple
1 can (11 oz) mandarin oranges, well drained
1 1/2 cups bite-sized pieces assorted fresh fruit (kiwifruit, strawberry, raspberry,pear, apple)
1/2 cups reduced fat (or regular if you ask me) chocolate syrup
1/2 cup sliced almonds or toasted coconut

1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3-5 minutes, turning once, until light golden brown.

2. Spread each slice with about 2 tsp cream cheese. Top with orange segments and desired fresh fruit. Drizzle with syrup and sprinkle with almonds or coconut.

Food Exchange:
1 starch
1/2 fruit
2 fat
21-25g Carbs


Baked Custard with Fresh Raspberry Sauce
6 servings

3 eggs, slightly beaten (room temperature - you don't want scrambled eggs)
1/3 cup sugar
1 tsp vanilla
dash of salt
2 1/2 cups very warm milk (about 120 degrees)
ground nutmeg
Fresh Raspberry Sauce (below)

1. Heat oven to 350. Mix egg, sugar, vanilla and salt in medium bowl. Gradually stir in milk (be careful not to scramble your eggs). Pour into six 6oz custard cups. Sprinkle with nutmeg.

2. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.

3. Bake about 45 minutes or until knife inserted halfway (or toothpick) between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm with Fresh Raspberry Sauce. Store covered in refrigerator.

Fresh Raspberry Sauce

1 cup fresh or frozen (thawed and drained) raspberries
1TSP water
1TSP sugar

Place all ingredients into a food processor. Cover and process until smooth. Press through sieve to remove seeds if desired.

Food Exchange:
1 skim milk
1/2 fruit
1 fat
21-25g Carbs


Key Lime Bars
36 bars

1 1/2 cups graham cracker crumbs (20 squares) (put them in a sealed plastic bag and crush)
1/3 cup butter or margarine, melted
3 Tablespoons sugar
1 package (8oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup Key lime juice or regular lime juice
1 Tablespoon grated lime peel
Additional lime peel if desired

1. Heat oven to 350. Grease bottom and sides of square pan, 9X9X2 inches, with shortening. Mix cracker crumbs, butter and sugar thoroughly with fork. Press evenly in pan. Refrigerate while preparing cream cheese mixture.

2. Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.

3. Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For bars, cut into 6 rows by 6 rows. Garnish with additional lime peel. Store covered in refrigerator.

FOOD EXCHANGE
1/2 starch, 1/2 fruit, 1 fat
11-20 g carbs

Melt in your mouth Oatmeal Raisin (or Crasin) Cookies

These are very, very yummy. They are chewy and crunchy. Eric and I experimented with many recipes until we found (or created - we can't remember) this one. A note on vegetable shortening: someone once told me that she noticed a difference in her baking when she used store brand shortening as opposed to Crisco. We buy butter flavored Crisco. I would love to hear from anyone who has had a similar experience - either liking or disliking store brands. I would do the test myself, but having 4 dozen cookies hanging around my house would pose a very dangerous threat of rapid expansion to my hips, thighs, and buttocks :^) We used cherry Crazins this time and loved the change up! Also, if using raisins, use golden raisins if possible. They are more pump and juicy. Enjoy!

Oatmeal Raisin (or Crazin) Cookies

1 cup brown sugar
1 cup sugar
1 cup vegetable shortening
2 eggs
2 tsp vanilla
2 tsp milk
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups Oatmeal (whole rolled oats are best)
2 cups raisins (golden are best) or Crazins (dried cranberries)

Preheat oven to 350
Yield: about 3 dozen

Beat shortening and sugars until creamy. Add eggs, vanilla, and milk. Mix well. In a separate bowl combine flour, baking powder, and salt; add to other mixture. Stir in oatmeal and raisins.

Bake on parchment lined cookie sheets for about 10 minutes. They should be starting to brown around the edges, but still be pale in over all color. Remove from oven and let them cool on the cookie tray for a few minutes. Then transfer them to a cooling rack. Wait until they are at least cool enough not to burn your mouth - and eat.

The BEST Sugar Cookies

This one I can take no credit for. I got it recently from my friend Kate's recipe blog www.ourbestbites.com (MUCH more professional than my blog). I made them for a party last weekend and they really made the yummiest sugar cookies I've had - and I have tired a LOT of recipes. So here they are! Check out her blog for more amazing tips on decorating http://www.ourbestbites.com/2008/12/sugar-cookies.html

Sugar Cookies

1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla too)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. The longer the better, and don't you cheat. If you want your cookies to hold their shape well, the dough needs to be really chilled. If you're in a hurry, immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Alright now, cut out those cookies. Thick or thin, however you like it...

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. I like them really soft so I really under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a crispy cookie. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.Frost any way you like. If I'm making sugar cookies merely for the purpose of eating them, then my preference is a big swirl of almond cream cheese butter cream, hands down.

Rae Note: I found for the thickness I like -about 3/8 an inch - 11 minutes was perfect for a soft, but slightly crisp cookie. yuuummm