Peanut Butter Crunch Balls

Hey friends. I've been M.I.A. in June on the blog, but this week I've done a couple posts already and I think I'm back on track. For now, anyway.



































For this month's Surprise Recipe Swap, I was assigned to Krista's blog, A Handful of Everything.  

She's got some great recipes in her archive... all kinds of breads, desserts, and main dishes! It was hard to narrow it down, what with recipes like Sweetheart Strawberries and Cream Scones, Homemade Pretzel Rolls, and Ham and Cheese Pretzel Bites. But her Peanut Butter Balls really screamed at me.


































I loved the sweetness of the peanut butter and chocolate. And the rice krispies added a nice crunch. These were delicious! 





























Peanut Butter Crunch Balls
adapted from A Handful of Everything

• 2 and 1/2 cups Rice Krispies (I used chocolate Rice Krispies)
• 3 cups powdered sugar
• 1 and 1/2 cup peanut butter
• 1 stick unsalted butter
• 12 oz bag of chocolate candy melts (I used Wilton's)

In a large bowl, combine the Rice Krispies and powdered sugar. 

In a saucepan, melt the butter and peanut butter until smooth. Remove from heat and immediately pour into the sugar/Rice Krispies mixture.  Using a large spoon mix well until an even consistency. 

Line a baking sheet with wax paper.  Form teaspoon-size balls (mine were bigger!). The mixture will be kind of crumbly so just squeeze them a few times, roll them between your palms and into a ball shape.  After you have used up all your mixture, place in the freezer for 30 minutes to an hour or until firm.

Melt your chocolate in a microwavable bowl according to package directions, mixing well. Dip the chilled peanut butter balls into the chocolate.  Using a spoon, roll it around completely coating it with chocolate and then and place it back on the wax paper to set. Pop them in the freezer to help them set quicker.

Printable Recipe





































You know that little bit of goodness that stays in the pot after you've scraped out what you could? I may or may not have eaten that melted butter and peanut butter straight from the pot. What? I couldn't let that go to waste. Can you blame me?

Make these! 

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Peace, and bacon grease!

reade more... Résuméabuiyad

Key Lime Parfait

Two posts in one day!

I'm also back for the Surprise Recipe Swap challenge.

I was assigned to Marlys' blog, This and That. I have also had the pleasure of being paired with her for Foodie Penpal before... she sent me some really awesome African spices along with some other fun foodie stuff! So cool!

This time around I had the pleasure of browsing through her recipe archive for the perfect recipe to make. Turns out, I had some key limes in the fridge, and some condensed milk and graham crackers in the pantry, so I was all over this parfait. 

Key Lime Parfaits
adapted from This and That

Crust: 

• 1 and 1/4 cup graham cracker crumbs

• 1/4 cup sugar
• 14 cup melted butter 

Filling:

• 1 (14-oz) can condensed milk
• 1/2 cup fresh key lime juice

Topping :

• 3/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract  

For crust: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Line a baking sheet with parchment paper and spread mixture over paper. Bake for 10-12 minutes. Let cool.

For Filling: In medium bowl, combine condensed milk and lime juice. Whisk until well combined. Set aside.

For topping: In a large bowl, beat heavy whipping cream to soft peaks. This can also be done in an electric mixer bowl. Add in powdered sugar and vanilla and combine well. 

Assembly: Alternate crust and filling in parfait glasses. Add topping and sprinkle with a bit of the crust. 

*Note: The amount of parfaits yielded will depend on the size of glasses and amount of crust-to-filling ratio you want to use.

Printable Recipe

Just look at that.... layers upon layers of undeniable goodness.

I love a good key lime pie, and this is the simpler version in parfait form! I also love any chance to make buttery graham cracker crumbs. This parfait did NOT disappoint.

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And check out this month's round up :)

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Peace, and bacon grease!

reade more... Résuméabuiyad

Bacon Spinach Cheese Ball

BACON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ok just had to get that out.

Today I'm participating in the Surprise Recipe Swap, and I was assigned to Heather's blog, Sugar Dish Me. 

I really had a hard time choosing a recipe. I narrowed it down to like 10 recipes and seriously wanted to make them all! So I decided to go with a recipe that I already had one of the ingredients for.... bacon.

I love the idea of her adorable Bite-Size Bacon Spinach Cheese Balls for little appetizers to serve at a party. So cute! I decided to just make one big cheese ball though out of laziness. And I was a little hesitant about the nuts so I left those out. A part of me was wondering how pine nuts would taste instead of pecans or walnuts, but I didn't do it. Bacon, spinach, cheese, and onions were stellar enough components.

Bacon Spinach Cheese Ball
slightly adapted from Sugar Dish Me

• 6 slices bacon
• 6 ounces fresh spinach
• 1/2 teaspoon kosher salt
• 1/2 cup onion, finely minced
• 2 cloves garlic, finely minced
• 1 (8 ounce) block of cream cheese, softened
• 1/2 cup shredded cheddar jack cheese
• 1/4 teaspoon cayenne pepper     

In a large skillet cook the bacon until crisp. Set aside to cool and drain on paper towels. Chop when cool.

Drain all but 1 tablespoon bacon grease from the skillet. Add the spinach and cook over medium heat until wilted and cooked through. Sprinkle the spinach with salt and set aside on a cutting board to cool. Chop finely when cooled.

Add the onion to the skillet and cook until it's translucent and a tiny bit golden at the edges. Add the garlic to the skillet and cook for 1 minute. Remove from heat.

Place the cream cheese in a large bowl. Add cheese, onions, garlic, half of the chopped bacon, chopped spinach, and cayenne pepper and stir well.

Roll the cream cheese mixture into a large ball and then roll in the remaining chopped bacon. Wrap tightly and refrigerate until ready to serve.

Printable Recipe




































This was so good, we ate half of it in one sitting. Maybe next time I'll be brave and try it with some nuts!

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Peace, and bacon grease!

reade more... Résuméabuiyad

Cinnamon Sugar Crisps

Time for another month of the Surprise Recipe Swap hosted by Jutta at HungryLittleGirl. Yeah, baby.

This month I was assigned to Michelle's blog, Michelle's Tasty Treasures. It wasn't hard finding a recipe as I've been a follower of hers for some time now. 

I knew I wanted to make that Green Fruit Salad, and knew that her Cinnamon Sugar Crisps were perfect to go with it. 

  













Cinnamon Sugar Crisps
from Michelle's Tasty Creations

• 10 - 6 to 8 inch flour tortillas
• 1/2 cup sugar
• 1 tablespoon cinnamon
• cooking spray
  

Preheat oven to 375 degrees.  Line a large baking sheet with parchment and set aside.

In a small bowl mix the sugar and cinnamon until completely mixed.

Place one tortilla at a time on top of the parchment and spray with cooking spray then liberally sprinkle with the cinnamon sugar mixture.  Press the cinnamon mixture into the tortilla and flip over.  Repeat on the second side.

Cut into wedges and place in a single layer on the parchment lined baking sheet arranged close together.

Bake for 8 - 10 minutes or until crispy.  Let cool completely on the baking sheet before removing to a plate or bowl.  They will get a little crispier when cooled.   

Repeat with any remaining tortilla wedges until all are baked.

Store in an airtight container or Ziploc bag.

Printable Recipe

 

 

 

 

 

So easy, few ingredients, and still so tasty.

Check out all of the other great creations in this month's swap!

 

 

 

 

Peace, and bacon grease!

reade more... Résuméabuiyad

Crockpot Potato Soup

A new challenge, friends!

The Surprise Recipe Swap hosted by Jutta at HungryLittleGirl. I was assigned to Cynthia's blog, Feeding Big and More and I chose her Crockpot Potato Soup.

I like easy with little to no work. All you gotta do is dice up some potatoes and onions and let the crockpot do the rest. Oh, and cook bacon if you want to top your soup with bacon. But who wouldn't? Ok ok I guess you vegetarians can skip the bacon.

Thank goodness for crockpots.

 























I ended up using my new immersion blender to blend together the cream cheese with the soup, but it really makes the soup smooth so if you want some little chunks of potatoes in it, I'd recommend just adding the cream cheese to the crockpot at the end and stirring in, not in a blender or immersion blender as the soup will not be chunky.



















Crockpot Potato Soup
from Feeding Big and More

*Yields: about 4 large bowls

• 3 lbs potatoes, diced into 1-inch squares
• 2 cloves garlic, minced
• 1 medium onion, diced
• 38 oz chicken stock
• 8 oz cream cheese, softened
• salt and pepper to taste
• bacon, green onions, sour cream, cheese for topping (optional)

Add potatoes, garlic, onion, and chicken stock to the crockpot. Cover and cook on high for 5 hours, or on low for 8 hours.

Printable Recipe

 























Check out the other recipes in the Surprise Recipe Swap! And click on the button below to sign up and play along :)

Peace, and bacon grease!

 

reade more... Résuméabuiyad