A favorite at Christmas

I had to send this recipe to my daughter this morning, so thought I would share it here too. I got this recipe from Woman's Day Magazine December 1992~ I have also seen this variations of this recipe called Buckeyes too. This one is the closest to the Reeses candy I have tasted! Love it for the holidays with sprinkles too!

Peanut butter balls

2 cups powdered sugar
2 tablespoons butter
1 tablespoon milk
2 teaspoons granulated sugar
1/2 teaspoon vanilla
1/2 cup creamy peanut butter
1 cup (6 oz.) semisweet chocolate chips
1 tablespoon shortening
sprinkles--optional

Filling:
mix powdered sugar, butter, milk granulated sugar and vanilla until blended. Mix in peanut butter. Line pan with wax paper Roll heaping teaspoons full into 3/4" balls, place on pan and refrigerate at least 2 hours.
Topping:
Melt chocolate and shortening in a small glass bowl at 1/2 power in microwave for 30 seconds, a little more if needed. You can do in a small saucepan on stove too. Just be careful not to get it too hot, the chips just need to be melted.
One at a time with a toothpick, dip balls in chocolate, let excess drip off . return to pan and before chocolate sets sprinkle balls if desired. Store in airtight container in refrigerator up to 2 weeks

Fresh Raspberry Fool

Caneberry season is just starting here in Oregon and it is one time I really look forward to, This year I  thought I would share some of my fave recipes as each berry is available. The raspberries are just now starting and the strawberries ending. The recipe below can be used for any fresh berry, but I like it best with fresh Raspberries.
The recipe comes from my Splenda cookbook, so it is pure indulgence without all the fat and calories!

Fresh Raspberry Fool

1 1/2 cups low fat plain yogurt

8 tablespoons Splenda granular, divided

1/2 teaspoon almond extract

12 ounces fresh raspberries

 4 Tablespoons heavy whip cream

In a small bowl combine yogurt,  4 tablespoons splenda, and extract. In a separate bowl, mash berries with 2 tablespoons splenda. Chill both at least 1 hour.

Whip cream with remaining 2 tablespoons splenda until moderately stiff. Fold cream into into yogurt mixture. Swirl berries lightly into cream/yogurt mixture, and pour into elegant glass desert dishes. Garnish with a whole berry. Serves 4.

140 Calories

Christmas cookie party!

Etsy Cottage Style blog is hosting a Christmas Cookie exchange Party!
Click on the pic to join in!

this is my hands down fave!

Christmas Sandwich Cremes
I always make 2 batches because I can eat one all by myself!

1 cup butter (no substitutes) softened
1/3 cup whipping cream
2 cups all purpose flour
sugar

Filling:
1/2 cup butter (no substitutes) softened
1-1/2 cups powdered sugar
2 teaspoons real vanilla
food coloring

In a mixing bowl, combine butter, cream, and flour;mix well.
Cover and refrigerate for 2 hours or until dough is easy to handle. Divide into thirds;let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8" thickness. Cut with 1-1/2" round cookie cutter. Place cut outs in a shallow dish filled with sugar; turn to coat. Place on ungreased cookie sheet. Prick with a fork several times. Bake at 375f for 7-9 minutes or until set. Cool on wire racks.
For filling~in mixing bowl, cream butter, powdered sugar and vanilla. Tint with food coloring (I use half red and half green)
Spread about 1 teaspoon filling on half of cookies, top with remaining cookies. Makes about 36-40 cookies.