Peanut Butter Balls

These are an absolute hit every time I make them. I typically make them at Christmas time, but they would make an oh so yummy Valentine's treat as well. They look like little truffles when they're done. Put some little heart sprinkles on top and voila!

Peanut Butter Balls
makes a ton

1/2 c. butter
1 lb. powdered sugar
2 c. crunchy peanut butter
3 c. Rice Krispies

Mix until well blended. Form into 1" balls. It will be kind of dry, so form it as best you can, then I like to chill them in the fridge so they hold their shape better before dipping.

Dip them in chocolate and put sprinkles on before the chocolate sets up.

I like to dip them in Guittard A'peels, which are a high quality dipping chocolate. It tastes great, much better than the almond bark you buy at the grocery store. As long as you don't overheat it while melting it, it won't get the white streaks like melted chocolate chips will. If you're in the Salt Lake area, you can buy them at Orson H. Gygi or Kitchen Kneads off of Redwood road.

Homemade Almond Joys or Brenda's Macaroons

I made this recipe twice in a 4 day period of time, and still could eat another 5 given the chance. LOVE THEM!

14 oz. bag of flaked coconut
1 1/2 c. plain almonds or macadamia nuts
1 can sweetened condensed milk
1 tsp. vanilla
2 egg whites
1 pinch salt

Spread coconut onto a parchment lined cookie sheet and toast for 13-15 minutes on 350. Spread whole almonds on cookie sheet and toast for 10-15 minutes. Once almonds are toasted, rough chop them. I prefer them pretty big, in 1/2's & 1/3's.

Whip 2 egg whites and a pinch of salt until stiff (not dry). Fold in coconut and nuts. Add sweetened condensed milk and vanilla. Drop onto parchment lined cookie sheets. Cook for about 14 minutes at 350, or until edges are golden brown.

Let cool completely. Dip in chocolate.

Seven Layer Bars

I keep a file folder of recipes that I tear out of my recipe magazines. Periodically I go through and try a new recipe that caught my eye. This is definitely a keeper! If you like Eagle Brand Magic Cookie Bars, you MUST try these! This is a makeover of the classic and it is the best. I made these today, and was just drooling looking over the ingredient list. Not to mention when I tried them - to die for! I think I could eat the entire pan singlehandedly.

To get the best flavor, toast the coconut and pecans separately on a baking sheet. Bake at 350 degrees until golden - 5 minutes for the coconut, 8 minutes for the pecans.

1 cup Heath toffee bits
12 whole graham crackers
8 Tbsp (1 stick) butter, melted
8 oz. milk chocolate, chopped coarse or use chips
1 cup Rice Krispies
1 cup pecans, toasted and chopped coarse
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut, toasted
2 (14 oz.) cans sweetened condensed milk
1 Tbsp. vanilla extract

Adjust the oven rack to middle position and heat oven to 350 degrees. Line a 13"x9" baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes.

Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut.

Bake until golden brown, 25-30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 45 squares. (The bars can be stored in airtight container for up to 3 days.)

Icebox Oreo Cheesecake

This was pretty good when I made it. I only had a 10" springform pan, and I think I will buy a 9" and make it again. Next time I will make some fresh whipped cream to top it with and sprinkle crushed Oreos on top. You can substitute 1 1/3 cups of white chips for the 8 ounces of chopped white chocolate.

Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 Tbsp. unsalted butter, softened

Cheesecake Filling
1 cup whole milk
4 large egg yolks
1/4 c. all purpose flour
8 oz. white chocolate, chopped (see note)
2 pounds cream cheese, cut into 1" chunks and softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1/8 tsp. salt
12 Oreo cookies, broken into rough pieces

1. For the Oreo cookie crust:
Process cookies and butter in food processor until finely ground. Press cookie mixture evenly into bottom and sides of 9" springform pan. Refrigerate until set, at least 1 hour or up to 2 days.

2. For the cheesecake filling:
Heat 3/4 c. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in white chocolate until melted (you've just made pudding). Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium speed (or a Kitchenaid), beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour 1/4 of cream cheese mixture evenly into prepared pan and sprinkle one-third of cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.)

Dad's Favorite Chocolate Chip Cookies

I found this recipe {after trying several} in the book "The search for the perfect chocolate chip cookie". I think it's a great thick, soft cookie. I love the different chips. I have listed the ingredients in the order they need to be added. There are certain recipes, mostly in baking, you will find that I am a extremely particular in how they are to be made. I have tried to explain why they must be done that way, so that you achieve the best possible result. Always, make sure you use BUTTER and REAL vanilla extract, it makes all the difference in the world!

Makes about 8 1/2 dozen cookies.

2 c. butter
1 c. sugar
2 1/2 c. brown sugar, firmly packed
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
2 Tbsp. vanilla extract
6 c. flour
3 c. semi-sweet chocolate chips
3 c. milk chocolate chips
2 c. chopped pecans {optional}

Cream butter, sugars, baking soda & salt until fluffy and butter is completely incorporated {no chunks}. Do not overmix - doing so at this point will make your cookies flat!
Add eggs & vanilla. Add flour and mix until all the flour is incorporated. Once again do not overmix - doing so at this point will make your cookies tough.
Add chips and nuts. Using a cookie scoop, make balls and gently flatten somewhat on the baking sheet. Bake at 350 degrees for 7-9 minutes. Bake until slightly brown around the edges and it looks "set".

Guittard Chocolate Caramelitas

These are extremely rich and oh so decadent. One pan will go far, but make sure you are stocked up on milk!

14 oz. (50 pcs.) light candy caramels
1/2 c. evaporated milk
2 cups all purpose flour
2 cups quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
2 cups (12 oz) Guittard semisweet chocolate chips, divided
1 cup chopped pecans

Preheat oven to 350. Grease 9x13x2" pan.
Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
In a large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2" pan. Bake for 10 minutes at 350. Remove from oven and evenly sprinkle 1 1/2 cups of chocolate chips and all the pecans over the crust. Pour and spread caramel mixture to cover the chips and pecans. Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.
Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.

Guittard Polka Dot Cookies

To any of you that don't know - my favorite baking chocolate is Guittard. In Phoenix you can find it at Safeway, and here in Salt Lake I've seen it at Harmons and other "Associated Foods" stores. It is delicious and I love it. Occasionally we do a wholesale order from the company, so if any of you are interested - it is very inexpensive for a great chocolate. EVERYONE needs a year supply of chocolate on hand!

2 cups semisweet chocolate chips
1/2 cup butter
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
3 eggs
1/2 cup sugar
2 tsp. vanilla
2 cups Guittard Green Mint Chips (the recipe is yummy with the mint chips, but if you make them with semisweet or milk chips you'll be eating crazy-good double chocolate chip cookies!)

Preheat oven to 350. In double boiler, melt 1 bag semisweet chips and butter. Set aside to cool. In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate and then dry ingredients. Stir in Mint chips and chill for 20 minutes. Bake 8-10 minutes; cookies will be soft in centers, but will harden as they cool. ENJOY!

Mom's chocolate bundt cake

I got this recipe from my mom, and I love it! It is so simple, yet moist & delicious.

1 pkg. chocolate cake mix (I like to use one with pudding in the mix)
Chocolate chips
1/2 c. water
1/4 c. vegetable oil
4 eggs
1 c. sour cream

Mix together & pour into a greased & floured bundt pan. Bake at 350 for 50-55 minutes. Let cool for 10 minutes, invert and glaze.

I like to glaze them with ganache.

Ganache
equal parts by weight chocolate & heavy cream. Heat the heavy cream to a boil and pour over the chocolate. Stir with a whisk until combined, smooth & shiny.