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Ingredients

• 1 1/2 cups peanut butter
• 1 cup butter, softened
• 1/2 teaspoon vanilla extract
• 6 cups confectioners’ sugar
• 4 cups semisweet chocolate chips

Directions

1.   In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

2.   Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

3.   Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

4.   Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Nutritional Information

Amount Per Serving Calories: 331 | Total Fat: 19.4g | Cholesterol: 16m

If you have traditional ideas about breakfast food but you need to start the day with iron, you might try this quick and tasty meal.

 Take six ounces of canned spinach and squeeze it dry.  Mix it with one cup of cooked rice. 

Break three large eggs into a cup.  Add milk and stir until the mixture is even. 

Drop a pat of butter into a frying pan.  Heat the frying pan until the butter starts to melt.  Then pour the milk and eggs mixture in.  Stir the butter through the mixture a few times, then add the spinach and rice, one forkful at a time.

Click here for more omelette recipes.

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HOT COCOA/HOT COCOA COCKTAIL
 

Hot Cocoa (recipe by Alton Brown): 

2 cups powdered sugar

1 cup Dutch-process cocoa

2 1/2 cups powdered milk

1 teaspoon salt

2 teaspoons cornstarch

1 pinch cayenne pepper

milk or water

1. Combine all dry ingredients in a bowl and incorporate evenly.

2. Heat milk or water.

3. Fill mug half full with mixture and pour in hot milk or water and stir.

4. Store remaining mixture in an airtight container.

Hot Cocoa Cocktail:

Pour one shot of Peppermint Schnapps and two shots of Kahlúa into a large mug, then fill to the brim with prepared Hot Cocoa drink (see above).
 

HOT COCOA CLOUD 

2 cups milk

½ cup half and half

3 ounces dark chocolate pieces (at least 85% cocoa)

2 tablespoons maple syrup

1 pinch cayenne pepper

1 teaspoon vanilla extract

2 tablespoons dark rum

1 cinnamon stick

Put first 5 ingredients in a pot and gently heat while stirring with cinnamon stick. When the chocolate is melted, turn off heat and add vanilla and rum. Stir with cinnamon stick and serve.

tnjn.com photo by Samantha Thornton

My very own Quicker and Easier* Figgy Pudding recipe for when you’re expecting carolers AT ANY MINUTE:

 
1 cup butter, plus extra for cups

1 cup sugar

3 eggs, separated into yolks and stiffly beaten whites

1 cup milk

1 tablespoon rum extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

2 teaspoons baking powder

1 ½ pound dried figs, approximately, chopped

1 ½ cups dry bread crumbs

water for oven

1. Preheat oven to 325 degrees F.

2. Butter oven-proof cups with extra butter.

3. Cream together butter, sugar, yolks, milk, extract, spice, and baking powder.

4. Add figs and crumbs and stir.

5. Fold stiffly beaten whites into mixture.

6. Place large shallow baking pan on middle rack in oven and fill 1/2 full with water. Scoop batter into cups and place cups into water-filled pan.

7. Bake the whole setup 1 /2 hour.

8. Crack open oven door to let cool somewhat.

Optional: Top with milk or cream.

Note: Figgy Pudding has a Fruitcake consistency.

*This recipe is quicker and easier compared to traditional Figgy Pudding recipes.