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Monday, December 19, 2011

Mom's Famous Peanut Butter Balls

My mom has been making these forever and they are always a huge hit!  They are simply delicious, and the recipe makes a ton so they're great for a cookie party or for Christmas favors.

Makes about 5 dozen


1 stick butter
2 cups plain creamy peanut butter
1 box powdered sugar
1/2 tsp vanilla
1 large pkg semi-sweet chocolate chips
1/2 stick parrafin wax


Set butter out to soften.  Mix butter with peanut butter, vanilla and powdered sugar.  Form into small balls (smaller than a golfball) and chill.  In a double-boiler, melt chocolate chips and wax.  Dip balls into chocolate mixture with a toothpick and set aside on wax paper.  Store in refrigerator.

Tuesday, December 6, 2011

White Chocolate Peppermint Bark

Mmmmm......mouthwatering.  A perfect holiday treat!


1 Block white chocolate
1 Large, or 25 small red white and green striped candy canes, crushed into small pieces


Heat white chocolate in a double broiler over low heat until it is all melted.  Add crushed candy cane to the chocolate.  Make sure chocolate stays warm.  Pour mixture onto wax paper-lined cookie sheet, spreading thin with a spatula.  Place cookie sheet in freezer until the mixture has hardened.

Take out of freezer and crack into small pieces.  Remove was paper and store at room temperature.  (I like frozen chocolate, so I keep mine in a freezer bag and store in the freezer).

Sunday, December 4, 2011

Cauliflower and Sprouts O'Gratin with Bacon

YUM.  What a delicious side dish!  I paired this with some juicy filets and it was absolutely heavenly!!  This recipe makes a huge amount (9x13" pan casserole), but you can alter to your liking.

Serves 10 - 12 (as a side dish)


1 1/2 Lbs brussel sprouts, trimmed and quartered lengthwise through core
1 1/2 Lb head of cauliflower, trimmed and cut into small florets
2 3/4 Cup heavy whipping cream
1/2 Cup chopped shallots
1 Tbsp fresh chopped sage
6 slices bacon, cooked and crumbled
1 1/2 Tbsp olive oil
1/2 Cup plain breadcrumbs
1/2 Cup pine nuts, chopped and toasted
2 Tbsp fresh chopped italian parsley
1 1/2 Cups fresh grated parmesan cheese
1 1/2 Cups fresh grated romano cheese


Preheat oven to 375.

Wash and trim sprouts and cauliflower.  Place vegetables in a buttered 9x13" dish.  Set aside.

Combine cream, shallots, and sage in a saucepan.  Boil, then reduce heat and simmer until mixture is slightly reduced, about 10 minutes.  Set aside.

Heat oil in large non-stick skillet over med heat.  Add breadcrumbs; stir until slightly brown, about 5 minutes.  Transfer to bowl and cool.  Toss with pinenuts, parsley and bacon.

Sprinkle vegetables with salt and pepper, then pour the cream mixture evenly over veggies.  Add romano and parmesan cheese.  Cover with foil and bake for 35 minutes.

Uncover, top with breadcrumb mixture and bake uncovered another 10 - 15 minutes.