Saturday, December 29, 2012

Craig Olson's Peanut Butter Balls~by Kelsey

We were introduced to these by Craig Olson at our volunteer fire fighter bbq.  They are to DIE for, and we were lucky enough that he made us another batch at Christmas time AND included the recipe.

1/2 cup melted butter
2 cups peanut butter (crunchy is best)
1 lb powdered sugar
3 cups Rice Crispies
Mix well.  Using your hands, roll into balls about 1 inch across in size.
Dip them in the following after melting in a double boiler:
1/2 bar parafin
8 ox Hershey bar
12 oz semi-sweet chocolate chips

I have actually never made these myself, so I have no idea how difficult it is or how long it takes.  And, we forgot to take a picture before we ate them all.

Sunday, December 23, 2012

German Chocolate Fudge~by Kelsey

 I got this recipe here:
It's REALLY good, although it did cost me $10 just for the German Chocolate.  But, it makes a lot and everyone will love it.  I omit the nuts when I make it.

2 cups semisweet chocolate chips 
12 (1 ounce) squares German sweet chocolate 
1 (7 ounce) jar marshmallow creme  
4 1/2 cups white sugar 
2 tablespoons butter  
1 (12 fluid ounce) can evaporated milk  
1/8 teaspoon salt  
2 cups chopped pecans

  1. Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
  2. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
  3. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
  4. Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

Monday, December 17, 2012

Creamy Peanut Butter Dip~by Kelsey

So this is a "healthy" recipe.  Don't make it to serve at a party and impress everyone.  It IS good for your own snack or lunch when you are watching what you eat.  I made it for apple dip, and I did like it.  It's just not as good as the cream cheese and marshmallow apple dip.  ;)

5 oz nonfat greek vanilla yogurt
2 tbspoons peanut butter
1/2 tbspoon honey
dash of cinnamon

Dip apples, bananas, etc in it.  I thought it tasted better after sitting overnight in the fridge.

Monday, December 10, 2012

Bean and Beef Enchilada Casserole~by Kelsey

I found this recipe on pinterest.  It originally came from  It's really tasty!  I did not chill it in the fridge first and it worked just fine.  I also doubled the beef.  Next time I would double the whole recipe, though, because it only makes 6-8 servings as-is.

1/2  pound lean ground beef
1/2  cup chopped onion
1  teaspoon chili powder
1/2  teaspoon ground cumin
1  15-ounce can pinto beans, drained and rinsed
1  4-ounce can diced green chili peppers
1  8-ounce carton dairy sour cream or light dairy sour cream
2  tablespoons all-purpose flour
1/4  teaspoon garlic powder
8  6-inch corn or flour tortillas
1  10-ounce can enchilada sauce or one 10 1/2-ounce can tomato puree
1  cup shredded cheddar cheese (4 ounces)

In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
*Not my photo!