Crispy Peanut Butter Balls

This is the second time I've ever made these and they have been a hit both times.  The recipe comes from the 2011 Taste of Homes Annual Recipe book.  These cook books are my favorite! 

Ingredients 
2 cups creamy peanut butter
1/2 cup butter softened
3 3/4 cups powdered sugar
3 cups crisp rice cereal
4 cups Ghirardelli semi sweet chocolate chips
1/4 cup plus 1 1/2 tsp shortening divided
1/2 cup vanilla or white chips (Ghirardelli brand)

Preparation
In a large mixing bowl, beat the peanut butter and butter until blended 
Slowly add the powdered sugar until all is combined
Stir in cereal
Shape into 1-inch balls or whatever size you prefer
Refrigerate until chilled

In microwave safe bowl, combine chocolate chips and 1/4 shortening.  Microwave on high until the chips are melted, about 3 minutes, and stir until smooth.  Dip balls into chocolate and place on a pan lined with wax paper.  Refrigerate until chilled.

In small microwave safe bowl, combine vanilla chips and remaining shortening.  Microwave at 70% power until melted, about 2 minutes, stir until smooth.  Drizzle white chocolate over balls and refrigerate until set. 
Tip:  I used my Wilton Decorator Plus to make drizzle over peanut butter balls

Oreo Pudding

This is really dirt pudding, but I never make it to look like dirt so we can just say it's Oreo Pudding.

Ingredients
8 oz cream cheese at room temperature
1 stick butter at room temperature
1 cup powder sugar
1 pkg sm box instant vanilla pudding
1 pkg sm box instant french vanilla pudding
3 1/2 cup milk
2 pkg oreos
12 oz or larger cool whip

Preperation
In gallon zip lock bag crush 1 pkg oreos.
In mixing bowl beat cream cheese, butter and sugar until completely combined.
In separate bowl mix pudding and milk.
Add pudding to butter mixture and blend together.
Stir in cool whip and then add the crushed oreos. 
Line glass bowl with whole oreos in different layers around the edge, adding pudding after each layer.  Stick remaining oreos on top of pudding.
Refrigerate 2 hours before serving.

Layering oreos around edge

Here is a photo of this pudding I made for my daughters birthday!  This is what she wanted for her party and the colors made it fun. 

Triple Chocolate Cake

This is a moist chocolate cake that my whole family loves!  I got the idea from a cake my husbands mother makes, with her using a yellow cake mix.  Well one time I wanted to make her cake and I only had a chocolate cake mix, so it was fixed up on a whim and we loved all the chocolate in it.  Then I started using Ghirardelli chips in all my baking and it really is so much better with these.

Ingredients
1 devils or fudge chocolate cake mix
3 eggs
1/3 cup canola oil
1 cup water
1 small box instant fudge pudding
1 bag Ghirardelli milk chocolate chips

Preparation
Preheat oven 350 degrees.  Spray bundt pan with bakers joy, or nonstick spray.
Combine all ingredients (excluding chocolate chips) in large mixing bowl.  Beat on low for 30 seconds.  Turn mixer to high and beat 2 minutes or until completely combined.  Stir in chocolate chips.
Pour into bundt pan, bake 50-60 minutes or until toothpick insert comes out clean.

Seasoned Roasted Potatoes

I always make these to go with burgers!  They are a favorite in my house, even the kids love them!

Ingredients

8-10 medium potatoes
2 Tbsp butter
1/4 cup olive oil
Lawry's seasoned pepper
Lawry's seasoned salt

Preparation

Preheat over to 425 degrees.
Wash potatoes very thoroughly if leaving the skin on them.  Then cu them into chunks.  Place in pot with water and boil about 3-5 minutes.  Be sure to not over boil.  They are not suppose to be mushy.
In small dish melt butter and mix in olive oil.
Drain water from potatoes and place on baking sheet.
Using pasting brush cover all potatoes with butter/olive oil mixture coating potatoes well.
Bake 25-30 minutes or until start to brown.

Seasoned Hamburger Patties

 

I have been using these seasonings for about 4 years now when I make hamburger patties for my husband to grill.  They probably are not the healthiest because I use so much seasonings, but one thing is for sure and that is they have flavor that can be tasted!  

Ingredients
1 1/2 -2 pounds very lean ground beef
Lawry's Seasoned Pepper
Lawry's Seasoned Salt
Montreal Steak Season
Paula Dean House Seasoning
Worcestershire Sauce
Hickory Liquid Smoke

Preperation
Place thawed out ground beef in large bowl.  Add lots of all four seasonings to meat, and begin mixing it all in with your hands.

You can see that I use lots of seasonings

Once all seasoning is mixed in well begin making patties.  Line patties on cookie sheet and pour Worcestershire sauce & the Liquid Smoke in the center of each patty.

Let set for at least 30 minutes before cooking

Fresh sliced cheese is great on burgers, & season onions with butter & garlic herb to cook on grill

Red Velvet Cupcakes

A few months back our youth were doing a bake sale and I wanted something new to take, and wanted to try red velvet since it was around valentines day.  I found a cake that had good reviews, and put it into cupcakes with cream cheese frosting.  I changed a couple things on the cake mix and icing making what I would call my favorite cupcakes now! 

Ingredients
2 stick butter at room temperature
1 1/2 cup granulated sugar
2 egg
5 Tbsp unsweetened cocoa powder
6 Tbsp red food coloring (almost 3 bottles of Adams brand)
1 tsp vanilla extract
1 cup buttermilk
2 cup all purpose flour + 4 Tbsp
1 tsp salt
1 tsp baking soda
3 tsp distilled white vinegar

Cream Cheese Frosting
8 oz butter (room temperature)
16 oz cream cheese (room temperature)
5 cups powdered sugar
4 tsp vanilla
sprinkles (optional)

Preparation
Preheat oven 350 degrees F.  Line standard muffin/cupcake pan with liners.

In separate bowl combine flour, salt, and baking soda and stir all together.

In mixer bowl on  medium/high speed, cream the butter and sugar until light and fluffy, about 3 minutes.  Turn the mixer to high and add the egg.  Scrape down the bowl, and beat until well blended.

In separate bowl, mix together cocoa powder, vanilla extract, and red food coloring to make a thick paste.  Add to batter and mix until thoroughly combined.  You may need to stop the mixer to scrape down bowl to insure all the batter gets colored.

Reduce the mixer to low and slowly add half the buttermilk.  Then add half of the flour mix and mix until combined.  Scape the bowl and add remaining milk and flour.  Beat on high until smooth, adding the vinegar during this time.

Divide the batter evenly between the cupcake liners and bake 18-20 minutes or until cake tester insert comes out clean.  Makes around 30 cupcakes (for mini cupcakes bake 14 minutes @ 350)

Once cupcakes are done, begin making the frosting.  Allow cupcakes to cool completely before icing.

Using the whisk attachment, whip the butter and cream cheese on high speed about 5 minutes, scrapping the bowl down as necessary.  Reduce the speed to low and slowly add the powdered sugar until all is incorporated.  Add the vanilla and mix until combined.  Turn mixer on high and whip a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Adding these pics of mini cupcakes I recently made!  They were so cute and just as delicious as the big ones!  Also I have a tip worth sharing and it actually was my husbands idea.  I used the Wilton Decorator Plus to fill the mini muffin papers.  It was super easy and no mess on my pans!