Wednesday, December 14, 2011


The Christmas Craze continues! Buckeyes have been on my list of To Do's for quite a few years now. For some reason I have just not gotten around to making them. They have started to pop up lately, this prompting me to finally make them myself.
     On Thanksgiving my friend Jackie brought some over to where we were watching the football game. She and her fiance, Jake, are University of Michigan Alum...(BIG Ohio State Buckeye Rivals).  She about died when everyone started ranting and raving about her delicious BUCKEYES that she brought. She insisted they were called Peanut Butter Balls. Everyone enjoyed giving her grief about it.
     A week or so later my friend Megan posted on facebook that she was making buckeyes. She posted a picture of the process and my mouth started to water. This was the last straw! I was making my darn buckeyes!
     Megan was nice enough to pass the recipe on so I gave it a whirl! YUMMY! I can't believe how long it took me to make these! Little did I know, that these were a favorite of our agent. He and his wife were our house guest last week so he was able to eat his fair share.
     I am popping a few in the freezer for our house guest in a week or so, and sending what is left with Dan to football today so I don't make lunch out of them. These are great for a Christmas Platter, Christmas Party, or House Guests.  Just store them in the fridge or freezer and pop em on a plate when you would like to serve them.

(Recipe from Megan Bistodeau)

‎1 1/2 cups creamy peanut butter
1/2 cup butter
1 tsp pure vanilla extract
2 - 2 1/2 cups confectioners sugar
1 bag quality semi-sweet chocolate chips

1 TB butter flavored Crisco

-With an electric mixer, mix peanut butter, butter, vanilla and sugar until smooth

-Dough should be a little stiff, if it isn't use the 2 1/2 cups of powdered sugar rather than the 2 cups
-Shape into balls using approx. 2 tsp of dough each. If dough is hard to work with throw it in the freezer for a bit to help harden it up a bit more
-Place on a pan lined with wax paper and freeze for 30-60 minutes
-Melt chocolate chips in a metal bowl over a pan of lightly simmering water. (double boiler action)
-Stir occasionally until smooth and remove from heat
- Remove balls from freezer. Insert a toothpick into each ball and dip it into the melted chocolate, leaving a small circle on top uncoated
- Place back on lined baking sheet and refrigerate/freeze until ready to serve

- Can be stored in an airtight container in fridge for up to two weeks or they can be frozen
- Enjoy to your heart's content

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