Chocolate Peanut Butter Balls (Buckeyes)

Original Recipe at: http://www.twotwentyone.net/2011/12/traditional-christmas-treat-peanut/

Ingredients:

3 c. crisped rice cereal (measure out, then crush)

2 c. smooth peanut butter

3/4 c. butter, room temperature

3 3/4 c. powdered sugar1 pound of melting chocolate or the like.

Directions:
Measure rice cereal and place in bowl.  Crush rice cereal with a masher.  Add powdered sugar to rice cereal and set aside.  Mix peanut butter and butter in a separate, large bowl.  Add crushed cereal and powdered sugar to peanut butter mixture and mix well.  Refrigerate the final mixture for 1 to 2 hours, then roll into balls.  Chill balls while melting the chocolate (or chocolate candy bark).  Dip chilled balls into melted chocolate, and then place balls onto wax paper.  Put completed balls in the frig to set.  After set, keep balls in an airtight container in the frig.

Note: I highly suggest using Peter Pan peanut butter.  I’ve used other kinds of peanut butter with this recipe, but PP is my favorite.

Another note: I recommend putting the peanut butter mixture in the fridge for 1-2 hours before rolling.  If you find that the balls aren’t rolling very well and seem to be sticky, add a little more powdered sugar and crushed cereal.

Hot Mama Notes: I used my regular creamy Jif peanut butter, which I love, and the recipe turned out fine.  I liked the crushed cereal.  It gave the balls a nice crunch.  However, I did find the recipe to be a bit sweet for my liking.  It could have done with a lot less powdered sugar and still have been equally delicious!  I used chocolate candy bark instead of chocolate chips, as that chocolate sets better and makes less mess (and holds it's form much better, too.).

Hot Mama Grade: B+

Chocolate Peanut Butter Balls, non crispy

Original Recipe at: http://shewearsmanyhats.com/chocolate-peanut-butter-balls-recipe/

INGREDIENTS

• ½ cup creamy peanut butter (substitute other nut butters, if needed)
• 3 tablespoons salted butter, softened
• 1 cup+ powdered sugar
• 8 ounces semi-sweet chocolate, chopped (or chocolate chips)

INSTRUCTIONS

1. Mix peanut butter and butter together in a mixing bowl. Gradually stir in powdered sugar until combined well into a dough ball. If needed, add more powdered sugar a little at a time until mixture holds together in a large ball. Cover and let peanut butter dough sit for about 15 minutes to firm up, or cover tightly with plastic wrap and refrigerate until ready to form balls.
2. Shape into 1-inch balls, place on a baking sheet, cover and refrigerate for at least 20 minutes to allow to firm up. Dough balls should hold shape before dipping in chocolate. Add more refrigeration time if necessary.
3. Melt chocolate according to package instructions.
4. Dip peanut butter balls one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet, cover and refrigerate until ready to serve.

NOTES

The peanut butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls. Once peanut butter balls are formed, they can also be covered in plastic wrap ad refrigerated until ready to dip in chocolate.

Finished peanut butter "dough" should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached. If peanut butter dough seems too soft, tightly wrap dough in plastic and refrigerate for about 20 minutes to firm up before forming balls. 

Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up for a little while. The same can be said for working in a warm space. If it's hot where you are, you may need to keep returning the dough to the refrigerator, and/or add more powdered sugar to thicken up dough.

If concerned with peanut allergies, substitute an almond butter or other nut butter that is allowed for the peanut butter.

A few notes:

Make sure there is room in the fridge for chilling a baking sheet of these. Chilling is important!

The peanut butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls.

Finished peanut butter “dough” should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached.

Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up for a little while. The same can be said for working in a warm space. If it’s hot where you are, you may need to keep returning the dough to the refrigerator, and/or add more powdered sugar to thicken up dough.

A wooden skewer or thick toothpick will help for dipping the peanut butter balls in chocolate. Once dipped and excess chocolate has dripped off, slide a fork under the ball (skewer between tines) and pull the skewer out from below, while holding ball with fork. Then use skewer to gently push ball off of fork onto lined baking pan.

For chocolate dipping, try this tip I learned from my friend, Bakerella. Once dipped in chocolate, while holding the skewered peanut butter ball over container of melted chocolate, gently tap your wrist or hand with your other hand until the excess chocolate drips off. I thought it was an odd thing to tap my wrist or arm instead of just shake the stuff off, until I tried it. Works like a charm!

Hot Mama Notes: This is the peanut butter ball recipe I chose not to make in favor of the rice crispies in the other recipe.  However, this sounds like a good recipe, and I'd like to try it next time!! :)

Yam or Sweet Potato Casserole with Marshmallows

Ingredients: 

3 pounds sweet potatoes or yams

1/2 cup butter, room temperature

1/2 cup firmly packed brown sugar

1/4 cup sugar

2 tsp. vanilla

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg 

Directions: 

1 package marshmallows (you can use mini marshmallows or large marshmallows, white or multicolored)

Scrub sweet potatoes and cook in boiling water covered for 40 to 50 minutes until tender.

Drain and rinse under cold water to stop cooking process.  Drain.

Peel when cool enough to handle.  Mash with butter.  Beat in next 5 ingredients with and electric mixer.

Spread in a shallow greased 1 1/2 quart baking dish and bake in preheated oven.  350 degrees for 20 minutes.

Cover top with marshmallows and bake 10 to 15 minutes longer until marshmallows are melted and lightly browned.

Yum!!

Hot Mama Notes: This recipe is tried and true.  We use it all the time.  Definitely annually at Thanksgiving, and this time on Christmas Eve, too, per my husband's request!  :)  It's always a hit.  :)  I tend to lessen the sugar now, though.  I omit the white sugar, and use a scant 1/2 cup of brown sugar (though I think I have successfully used only 1/4 or 1/3 cup in the past).  The yams are sweet enough by themselves, plus there are MARSHMALLOWS on top of them!  ;)  I grind the nutmeg myself for a strong, fresh flavor.  :)  I love fresh nutmeg!  I use jewel yams.  I like their color and flavor better than sweet potatoes.  I use a 13x9x2 inch glass pan.  I've also used a 13x9x2 stoneware pan, as well.  I prefer to use white mini marshmallows.

Update 11/25/15: I used 1/4c brown sugar and a scant 1/8c of white sugar.  I used 2/3c of butter, maybe.  I didn't have as many yams as I should, so I used an 8x8 pan.

Hot Mama Grade: A

Sugar Cookies

Originally from: http://www.beeinourbonnet.com/2011/03/basics-of-sugar-cookies-and-royal-icing.html

Ingredients:

2 cups of butter (room temp, set it out before you make)

2 cups sugar

3 eggs

2 tsp. vanilla

1 tsp. almond extract

1 tsp. lemon extract

6 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

Directions:

Cream the butter and sugar first, add the rest of the wet ingredients.  Mix the dry ingredients in separate bowl, then add dry ingredients as you mix.

This is about as much as one kitchen aid mixer can handle.  

Now chill the dough for at least 4 hours in the fridge.  Overnight is best.

Now that it's chilled, take it out and set it on the counter for about 5 min before you work with it.

Now we are going to roll it out.  I cut off a nice chunk of my chilled, yet workable dough.

Generously flour your surface, then roll and cut as you please.

I love my straight rolling pin because of how wide an area it covers.

I also love my rolling pin bands that keep my cookies the same thickness all the way across.

Use sil-pat, non-stick baking sheets, and cookies just slide right off of them.

Bake in a (preheated) 375 degree oven for about hmmmm.  Cook time varies a ton with size, thickness and if you use a sil-pat (cuts baking time).  I say, start small.  For most cookies, I set the timer for 6 min, and add more time if needed.  You don't even really want them to be brown.  Maybe just touches of golden on a few corners, yet you do want them cooked all the way through.  Otherwise, they turn a dough-ey gray-ish color in the middle.

Question:  Should you use the scraps?

Answer:  For sure!  BUT... Be aware that each time you roll it out, you are working more flour into the dough.  More flour will make it stiffer, less tender (less tasty) and a little less smooth looking.  The first roll out also spreads/puffs a little more, while the last holds to the exact size that you cut it.  Therefore you will notice a considerable size difference between  the first and last roll out.  If your goal is for each cookie to be exactly the same size, you need to roll out from the same roll out number.  When you get a new chunk of dough, I consider it roll out one again.  Here is an example of the same cookie cutter, the same thickness of dough, but done in the first, through fifth roll-out.  Do you see the difference in how they look?  Slight, but noticeable to a cookie nerd, like myself.  I like to use the first and second roll-outs if I'm giving them/selling them.  I set the other scraps aside for making the "kids decorate pile."  

Hot Mama Cooks: So far, I have only gotten to the refrigerate overnight section.  Already I think that next time I will use 2 teaspoons of almond extract and no lemon extract.  Mostly because I do not like lemon!  Or 3 teaspoons vanilla and 1 teaspoon almond.  Also, instead of assuming that the kitchen aid mixer mixed everything completely, I will need to hand mix before putting it onto the saran wrap to make the "dough brick".  As it was, I started putting the dough on there only to realize it wasn't 100% mixed, and there was a floury powder section at the bottom of the mixing bowl that I then had to work into the dough already on the plastic wrap.  Which was a pain, though not insurmountable.  Next time I will know better!!  :)

Tomorrow, I will bake!  And the day after, I will royal ice - yippee! :D

Cranberry Fluff Salad

Original Link at: http://themakeshiftnest.com/2013/11/cranberry-fluff/

Ingredients:

* 1 lb fresh cranberries, washed and drained
* 1 - 15 1/4 oz can crushed pineapple, drained
* 0.75 to 1 cup sugar
* 1 pint whipping cream, whipped
* 0.5 lb mini marshmallows
* 1 cup walnuts, chopped (optional)

Instructions:

1. Whirl cranberries in a food processor.
2. Mix crushed cranberries, pineapple & sugar.
3. In a separate bowl, gently stir together the whipped cream and marshmallows.
4. Refrigerate both mixtures separately for 2 hours.
5. Combine both mixtures.
6. Add nuts, if desired, and serve.

Hot Mama Notes: I can't wait to try this recipe!!

Update 2022/01/02:

Hot Mama Grade: A 

Hot Mama Notes: I had some leftover fresh cranberries from Thanksgiving that I needed to use up. For Thanksgiving, I used the fresh cranberry relish recipe of chopped fresh cranberries, sugar, and orange juice. Despite the immense amount of sugar, the relish was still somewhat bitter. I figured for the other half of the cranberries, I would try an ambrosia/fluff style fresh cranberry relish. Initially, I made homemade whipped cream and added fresh chopped cranberries and sugar. The result was still too bitter. I reviewed this recipe, and figured I would try adding in the crushed pineapple.  This did the trick! Delicious and no more bitterness. Of course, the fluff is more of a dessert, but hey. It is yummy! I did not add mini marshmallows or chopped nuts, but those would also be great additions, I think. :). I will try it for Thanksgiving next year! 

White Chocolate Gingerbread Cookies

Originally from: http://www.culinaryconcoctionsbypeabody.com/2010/12/07/white-chocolate-topped-gingerbread-cookies/

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Adapted from McCormick and Company Inc.

Vanilla Coconut Rice Pudding

Original Recipe from: http://fattaincassa.blogspot.mx/2014/03/vanilla-coconut-rice-pudding.html

Ingredients:

• 2 cups of whole or 2% milk
• 1 vanilla bean, insides scraped out
• 1 1/2 cups of coconut milk
• pinch of salt
• 1 1/2 cups of cold cooked rice
• 1/3 cup of sugar

Directions:

Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes.  If you have some coconut flakes, I would highly suggest you garnish with them.  Allow to cool and serve.

Coconut milk like this: http://www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=flsctv-20

RED LOBSTER CHEDDAR BAY BISCUITS

Original Recipe from: http://damndelicious.net/2014/02/03/red-lobster-cheddar-bay-biscuits/

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
FOR THE TOPPING
• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

INSTRUCTIONS

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
• In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
• Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
• For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
• Serve immediately.

NOTES

Adapted from The Slow Roasted Italian

Marshmallow Creme Fudge

1 jar marshmallow cream (5-10 ounces)

1 1/2 cups of sugar

2/3 cup evaporated milk

1/4 cup butter

1-12oz ounce package (2cups) Nestle Semi-sweet Real Chocolate morsels

1/2 cup chopped nuts

1 measuring teaspoon vanilla extract

 

In medium saucepan, combine marshmallow cream,sugar,evaporated milk, butter and salt: bring to full    

boil,stirring constantly over moderate heat. Boil 5 minutes,stirring constantly over moderate heat. Remove from heat. Add nestle Semi-Sweet Real chocolate Morsels: stir until morsels melt and mixture is smooth. Stir in nuts and vanilla extract. Pour into foil -lined 8 inch square pan. Chill in refrigerator until firm. (about 2 hours)  Makes 2 1/4 pounds of candy.

From: Janet at MOMS Group (Smithcjanet@aol.com)

Hot Mama Notes:  I used milk chocolate chips, but in hindsite maybe I should have used semisweet.  The fudge is really sweet.  But then again, most fudge is!  I will put it to the husband test!!  :)  Also, no salt was listed, so I used ~1/3 to 1/2 teaspoon.  The evaporated milk came in a 5 oz can, so that is what I used.

I also heated it just beyond 5 minutes based on the Marshmallow Creme tub recipe that said to heat it 4 minutes or until 234F on the Candy Thermometer.  See Fantasy Fudge recipe below.

Red Lentil Soup

Original Recipe at: http://allrecipes.com/Recipe/Lentil-Soup-with-Lemon/Detail.aspx?event8=1&prop24=SR_Thumb&e11=red%20lentils&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon chili powder, or to taste
• 
  

• 1 (32 ounce) carton chicken broth
• 1 cup red lentils
• 1 large carrot, diced
• 
  
• 2 tablespoons lemon juice, or to taste
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons extra-virgin olive oil for drizzling
• 1 pinch chili powder

Directions:

1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
2. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

Hot Mama Notes: This soup is very tasty!  I made the following changes to it.  I didn't have any tomato paste, so I used a 15 oz can of diced tomatoes instead.  I know, not really a similar substitution given the volume!  To compensate, I used 1.5 cups of lentils to suck up all the extra fluid.  This worked really well.  Plus, I used two 14.5 oz cans of chicken broth instead of a 32 oz box, so some of the extra liquid went there, too.  :)  I never did add the lemon juice or cilantro at the end, even though I had both items.  I did not put anything in the blender since I am lazy.  I don't mind a chunkier soup.  This soup is very good.  I will definitely make it again!!! :)  Easy and tasty and healthy, you just can't beat that!! :)

Hot Mama Grade: A

Butter Chicken (Chicken Tikka Masala)

Originally from: http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysChickenTikkaMasala.html

Ingredients:

• 2 lbs. bone-in, skin-on chicken breasts
  

Sauce:

• 1 TB. ghee (clarified butter)
• 1 medium onion, finely chopped
• 1/2 tsp. grated fresh ginger or 1/4 tsp. POWDERED GINGER
• 1 clove garlic, minced (1/4 tsp. PENZEYS MINCED GARLIC)
• 2-3 TB. green chilies, finely chopped (roughly 2 jalapeños)
• 3/4 Cup tomato puree
• 2 tsp. SWEET CURRY POWDER
• 2 tsp. GARAM MASALA 
• 1 tsp. GROUND CUMIN
• 1/2 tsp. REGULAR CHILI POWDER
• 4 oz. unsalted butter (1 stick)
• 6 oz. plain yogurt
• 2 TB. fresh cilantro (optional)
  

Vegetarian version:

• 4 medium potatoes, cooked and cubed
• 1 1/2-2 Cups cooked chickpeas

Directions:

Preheat oven to 350°. Wash the chicken and pat dry. Place on a baking sheet and bake at 350° for 1 hour. 

While the chicken is baking, prepare the sauce. Melt the ghee in a large, non-stick pan over medium-high heat. Add the onion and cook until golden brown. Add the ginger, garlic (if using fresh) and green chilies. Cook for 1 minute before adding the tomato puree. Add the CURRY POWDER, GARAM MASALA, CUMIN, CHILI POWDER and POWDERED GINGER and PENZEYS MINCED GARLIC and cook for 2-3 minutes. Reduce the heat to low, add the butter and cook, stirring constantly, until the butter is melted. Remove from the heat and add the yogurt; mix well. Cover and set aside. 

Remove the chicken from the oven and let cool slightly. Remove the meat from the bones and place in a baking dish. Add the sauce and mix. Cover and bake at 350° for 15 minutes. Remove the lid and bake an additional 5-10 minutes. Sprinkle with fresh cilantro before serving, if desired. 

Vegetarian version: Peel, cube and boil the potatoes. Drain well before adding to the sauce. Add the chickpeas and mix well. Sprinkle with fresh cilantro before serving if desired. 

Prep. time: 20 minutes
Cooking time: 1 hour for chicken plus 20 minutes baking/sauce making time
Serves: 6

Hot Mama Notes: I used 1 lb of boneless skinless chicken breasts and baked them as directed.  I put salt and pepper on them before baking.  I didn't want to deal with making ghee, so I just used regular old butter in place of it, and everything turned out fine!  I wanted chick pea in addition to the chicken, so I added them to everyone's dish afterwards except my husband's.  I rinsed and drained a can of chick peas.   It's a very rich and tasty dish.  Everyone liked it (both hubby *and* the kids - it's amazing!), and I will be making it again in the future. :)

Grade: A-

I would also like to try this version from Penzey's:

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysChickenTikka.html

Ingredients:

• 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
• 1 TB. plain yogurt
• 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
• 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
• 1 TB. GARAM MASALA or SWEET CURRY POWDER
• 1 TB. TANDOORI SEASONING
• 11/2 tsp. GROUND CUMIN
• 2 TB. lemon juice (juice of 1/2 lemon)
• 1 TB. vegetable oil
• 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 4 TB. cream (half & half or whole milk work too)
• 1/4 Cup water
• 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
• 2 TB. butter
• 1/4-1/2 tsp. salt (to taste)

Directions:

In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight. Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice. Prep. time: 15 minutes plus marinating time Cooking time: 15 minutes Serves: 2-4