Peanut Butter Balls

Well you all guessed that Mark was making cookies in my last post.

Pretty close but not quite.

He was making my most requested treat during the holidays and my most dreaded to make ~ peanut butter balls.

Over the years we have come to an agreement. I whip up the peanut butter mixture and roll them into all the little balls but then he has to help with dipping each one into the chocolate and that is what he was doing in the photo.

These are oh so good but such a pain in the rear to make so our agreement works well, or so I think. :)

Peanut Butter Balls

3 lbs. powdered sugar

4 cups peanut butter

1 lb. butter

2 (12 oz.) bags of chocolate chips

24 tsp. vegetable oil (or less)

Mix peanut butter & butter till creamed well.

Add powdered sugar slowly.

Roll into tsp. size balls and place on a wax paper-lined cookie sheet.

In a double boiler, melt chocolate chips and oil.

**See note at end on double boiler & oil amounts**

When chocolate is melted, plop a few balls into it and make sure all sides are coated then remove it with spoons. (Try to let the excess chocolate drip off before placing back on a wax paper-lined sheet.

Let set a bit till chocolate hardens and then package and store in refrigerator.

I received this recipe many years ago from my aunt and since that time I have made these using a few different methods.

Let me start with the oil amount. I choose to use chocolate chips as opposed to dipping chocolate just because it's what I usually have on hand. The recipe actually calls for 1 tsp. oil for every ounce of chips but I prefer to use less oil than that so I just kinda guess when adding it. I just add enough to make the mixture smooth and dippable *if that's even a word*.

Next, if you don't have a double boiler don't worry. Just use 2 pans that will sit on top of each other like I do. Fill the bottom pan with an inch or so of water and then place the second pan on top and fill it with your chocolate mixture. Turn stove on low to medium and stir till the chocolate mixes.

Some other tips that have worked for me are:

#1. Sometimes I place the balls in the freezer for just a bit before I begin to dip them in the chocolate.

#2. Once dipped I place the whole cookie sheet of peanut butter balls in the freezer to get good and hard. ( Plus if I left them in the refrigerator they would be all gone before Christmas!)

#3. If I do make these up ahead of time then I just package them and place them in the freezer till Christmas rolls around. If I make them close to Christmas then I just refrigerate them.

Hope I have explained the process well and didn't make it seem too complicated but I wanted to give you the recipe as well as a few hints that I have used over the years.

It's time to wake the kids up and get our day started so I will catch you all

later.

Christmas Lights and a Sneak Peek!

Thought I'd share a few photos of some of our Christmas decorations!

We decorated outside a few weeks ago while the weather was still warm and I am glad because it's a bit chilly now. I know these are a bit blurry but maybe you can still get a feel for the views that we settle down with each night during the holiday season.

This little tree sits in our bedroom on a bookshelf. Right next to it is the candle and pear that I won over at Carmen's and yes Carmen the candle is still in the wrapper. It looks and smells so pretty that I hate to even burn it. ☺

I made this Santa about 10 years ago. We made these as well as snowmen and sold them at a craft fair. They sold great! So great that I never kept one for myself. This one was made & given to my mother-in-law. We found it while going through her belongings this summer so I thought I'd bring him back home with me.

*Note to myself--make a few more but prim them up a bit!*

Well that's all for now but here's a sneak peek at what I'll be posting about on Monday. I had a helper in the kitchen today. Can you guess what he was making?

A Little R & R !

It's the day after Thanksgiving and the start of the hustle and bustle of the Christmas season.

I am finishing our week off by taking some time for myself. Just enjoying the things that I love.

Our Christmas tree is decorated and the carols are playing.

We even have snowflakes in the air.

The feel of the season is here!

I'm relaxing while stitching some presents and watching Hallmark movies. There are leftovers so no cooking today and no cleaning. Just R & R!

I'll be back on Monday all refreshed and rested.

It will be time to dig out our favorite holiday recipes and let the baking begin or maybe I should say the candy making begin!

I'll save the cookies for closer to Christmas.

Have a great weekend!

Happy Thanksgiving!

It's been a super busy day here today and I am sooo ready for bed but I had to pop on here for a minute to wish you all a Happy Thanksgiving. I hope you all can enjoy the day with family, good food and friends.

Happy Thanksgiving!

Crumb Topped Banana Muffins

I made these yesterday and they were pretty good. I had about 6 bananas that were very ripe so I used three of them in this and I mashed and froze the other three for use down the road.

I have to be honest, I still like the banana bread recipe that I use but these were pretty good for a quick fix.

Crumb Topped Banana Muffins

1 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 ripe bananas, mashed

3/4 cup sugar

1 egg, slightly beaten

1/3 cup butter, melted

Topping:

1/3 cup brown sugar

1 tbsp. flour

1/8 tsp. cinnamon

1 tbsp. butter

Combine dry muffin ingredients in a large bowl.

Combine bananas, sugar, egg & butter: mix well.

Stir into dry ingredients.

Fill greased or paper-lined muffin tins about 3/4 full.

Combine first three topping ingredients in a small bowl.

Cut in butter until crumbly.

Sprinkle this mixture over the muffins.

Bake at 375° for 18-20 minutes or till done.

Cool in pan for about 10 minutes and then remove.

Enjoy!

Collin Raye & Restless Heart Concert

My cousin invited me to a Collin Raye and Restless Heart concert Saturday night. This took place in a small showroom located at the Wheeling Island Racetrack and I figured since it was going to be small I'd never be able to get away with snapping a few pics so I just left the camera at home.

BIG MISTAKE!!!

Before they announced the first band they said that photos were allowed and to top that they said that Collin Raye would be available to meet and get autographs from after the show and I had NO CAMERA!

Both shows were fantastic. It was truly a great night.

My cousin absolutely loves Collin Raye's music and when they said that he would do the meet and greet thing you could see her eyes light up.

While getting autographs she gave him a hug and told him how much she loved his music and then he asked her for another hug and gave her a kiss.

AGAIN......I HAD NO CAMERA!

Lesson learned ~ Always keep camera with you no matter what!

Thanks Bridgett for a wonderful evening out that I will always remember!

Recipe Conversions Made Easy

I have this handy little list hanging on my refrigerator and it gets used all the time.

There are so many home-made - "from scratch" recipes that I use that call for oddball measurements.

Or maybe that is me making some oddball recipes.

Hmmm... not sure!

Anyways with this little cheat sheet I can easily adapt any recipe ingredients to fit our needs.

1 cup = 8 oz. OR 16 tbsp. OR 48 tsp.

3/4 cup = 6 oz. OR 12 tbsp. OR 36 tsp.

2/3 cup = 5 oz. OR 11 tbsp. OR 32 tsp.

1/2 cup = 4 oz. OR 8 tbsp. OR 24 tsp.

1/3 cup = 3 oz. OR 5 tbsp. OR 16 tsp.

1/4 cup = 2 oz. OR 4 tbsp. OR 12 tsp.

1/8 cup = 1 oz. OR 2 tbsp. OR 6 tsp.

1/16 cup = .5 oz. OR 1 tbsp. OR 3 tsp.

I know that most cookbooks have these listed inside but if you are like me then you don't want to have to go searching for them while you are in the middle of cooking. That is why I keep them on the refrigerator. You could also print them out and then hang them on the inside of a cabinet door so that they are out of sight yet at your fingertips when needed.

Hope you all have a great day!

Homemade Whole Wheat Rolls

My trip to Sugar Creek is what actually spurred me on to find a good whole wheat roll recipe. About a week before going on our trip I was thinking of all the little shops that we would browse through and of course the fantastic meal that we would have while we were there.

You know, the good home-cooked meal that always comes with white or wheat rolls.

I have made white rolls many times but have never tried my hands at wheat.

I was in search of a recipe that would produce a light-weight fluffy roll instead of a hard rock. I am only saying this because I think most things made with all wheat seem to turn out that way.... Hard & Dense.

So off to my cookbooks I went. I knew I wanted to use honey for a sweeter roll but just couldn't find the right recipe. So, I used ideas from several different recipes and came up with this.

**Does anyone know what the vinegar does? I have never used vinegar in bread but that was in one recipe that I saw so I thought I would try it.**

They turned out good, sweet and light-weight. I should have let them rise a bit longer before I baked them but they were still good, just not as big as what they could have been.

The best part was that everyone in my family, even the picky eaters, enjoyed them...even the big one that refuses to eat wheat bread of any kind.

I'll have to take a picture the next time I make them since I forgot to grab one after they came out of the oven. :(

Homemade Wheat Rolls

1 3/4 cups water

2 tsp. sugar

1 tbsp. yeast

2 tbsp. vinegar

1/4 cup honey

1/4 cup oil

1 1/2 tsp. Lecithin

2 tsp. salt

1 egg

2 1/2 cups whole wheat flour

3 1/2 cups all purpose flour

Place water, sugar & yeast in bowl and let it set till bubbly. (3-5 minutes)

Add vinegar, honey, oil, Lecithin, salt & egg.

Stir in whole wheat flour a cup at a time.

Add 2 1/2 cups of the white flour in the same manner.

Knead dough by hand or by mixer with a dough hook.

Add last cup of flour as you are kneading it.

Place dough in a greased bowl and cover.

Let rise till doubled.

Punch dough down and form into 2-inch dough balls.

Place in a greased pan, cover and let rise again.

Bake 350° for 15-20 minutes.

Enjoy!

Sugar Creek and Decking the Halls

This past week has been a bit busy.

We went to Sugar Creek, Ohio one day with my Mom while she was on vacation from work. I took my camera but didn't get many good photos. Would have loved to get some pics inside some of the little shops that we went through but I'm sure the owners wouldn't have appreciated that.

I only got a few of some quiet Amish farms and a couple buggies.

Feeding Time at the goat pen!

This next photo was taken from the parking lot of my favorite restuarant. If you look in the center field (hard to see) there is a man plowing his field with horse and plow. Their simplicity just amazes me!

Their simple ways and slow paced lives seem so relaxed and peaceful compared to the hustle and bustle of our lives.

After filling our bellies we headed back out to browse through all the little shops they offer.
A fun getaway for the day!

The weekend was spent doing a little shopping, my monthly stock-up plus a little Christmas shopping with my Mom.

We also thought we would get a head start on the Christmas decorating while the weather was nice. It's usually so cold and windy when we decorate so I thought it would be nice while it was warm. A little too warm though, it doesn't feel like the holiday season when you can wear shorts outside. At least not for our neck of the woods!

We got it all done though, tree and all!

I figure if you are going to put all the effort into decorating then you might as well be able to enjoy it for a good while but by the day or two after Christmas I'll be ready to take it all down. :)

Today it was back to the ol' grind with school.

*Mondays are always so fun. :( *

This afternoon we walked over to see the funeral procession of the local soldier (recently killed in Afghanistan) as he was taken to his final resting place.

A sad event but one that I felt my children would see and remember.

A lesson in courage and bravery... loyalty and respect...pride and patriotism.

This coming weekend also promises to be full and busy.

Friday evening is the annual Wheeling Christmas Parade as well as Wheeling's Christmas in November Art & Craft Show at the Wesbanco Arena all weekend long. A great place for crafts, food and fun.

On Saturday we have the Moundsville Christmas Parade and then that evening a special treat for ME!

Collin Raye and Restless Heart in concert!!!!

My cousin called me a few weeks ago and asked me if I would go with her and of course I said YES!

Well that's all for now. I'm off to get the kiddos bathed and ready for bed.

I do have a few recipes to share this week and soon I will be breaking out our favorite cookie and candy recipes as the holiday baking season approaches.

Have a great evening!

A Sad Homecoming

A local family has lost their son....husband....and father.

He has paid the ultimate sacrifice for our country.

Here is a news video of his return home today. *This will take a second to load but worth watching!*

Full story HERE.

It makes you proud for what all of our military men and women do for our country yet leaves a sad empty feeling when you see a family faced with news such as this.

My heart and prayers go out to all his family and friends.

Ranch Pork Chops & a Side

We spent yesterday morning in the house doing schoolwork and then we headed up to Grandview Park to collect some leaves and pinecones for a science lesson that we are going to work on today. The kids had fun. We went to the shelter on the highest hill and of course I didn't take my camera. You can see so much now that the leaves are pretty much all gone.

Anyways, we collected leaves, the kids rode their scooters and we actually did a Math lesson while we sat at the picnic table. *Math is not a favorite subject of Gage's and sometimes if I approach it a little different it will go over so much more smoothly.* It's all in how interesting you make it.

We were outside and not sitting at a desk but he picked up on the lesson and learned it. It was more of a relaxed lesson and it worked. Already this morning he has asked if we were going to do more with it today. Yeah!

So, we headed home in time to throw something on for dinner. Nothing fancy, just a simple coating that I added ranch dressing mix to and plopped in the oven. I usually drizzle butter over chicken or pork when I bake it but this time I didn't and it browned nicely and tasted pretty good.

The photo above is the pork, mashed potatoes, scalloped corn and some lettuce with Feta cheese sprinkled over the top. I have already posted the recipe for the scalloped corn. It's not the one with corn muffin mix. You can go HERE to get it.

Baked Ranch Pork Chops

6 pork chops

3/4 cup whole wheat flour (or white)

1 packet Hidden Valley Ranch Dip Mix

1/2 cups seasoned bread crumbs

3/4 cup milk

salt & pepper to taste

In a bowl, mix flour, dip mix, crumbs and salt & pepper.

Place milk in a second bowl.

Dredge pork chops in crumbs, then dip in milk and back again in the crumb mixture.

Place in a greased casserole.

Bake 350° for 1 hour or till done to your liking.

Getting ready for Thanksgiving

This is what my kitchen looked like Saturday morning.

I got up and turned the Christmas music on to try to set the mood which is hard to do when the temps outside are reaching 70 degrees. *Not our typical weather for this time of year.*

I proceeded to tie my hair up, don my apron and dig in.

And boy did I dig in. I ended up spending pretty much the whole day in the kitchen with the exception of taking a bike ride with my Dad.

I began with pumpkins rolls then went on to pepperoni rolls and ended with a double batch of no-bake cookies. Needless to say my kitchen was a mess by the time it was all over but I saved that mess for the next day.

Thanks goodness the kitchen floor as well as the rest of the house are now nice and clean so we can devote our time to schooling.

I've already shared my recipe for pepperoni rolls so today I'll share the recipe that I use for pumpkin rolls. Now, I like to make these ahead of time and then freeze them till Thanksgiving. I just think they have more flavor the longer they set.

Before I start I will give you a few tips *from my own mistakes*.

#1. I use a 29 oz. can of pumpkin which will make a total of 5 pumpkin rolls. If you want to make all 5 then be sure you have enough of the rest of your ingredients to make all 5. *I had to make a last minute trip to the store :( *

#2. Create an assembly line process if possible. Have 2 cookie sheets ready so that you can bake one and while that is baking you can be preparing the second tray.

#3. Always wash the cookie sheet in between each baking and spray well with cooking spray so that they don't fall apart when removing from pans.

Pumpkin Rolls

3 eggs

1 cup sugar

2/3 cup pumpkin

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

Makes 1 pumpkin roll

Beat eggs on high for 3 minutes.

Add rest of ingredients and mix well.

Pour & spread onto a well greased 15X10 cookie sheet with sides.

Bake at 350° for 15 minutes.

While that is baking get a tea towel and lay it out flat.

Sprinkle the top of the towel with powdered sugar to prevent the cake from sticking to it.

When cake is cooked, remove it and flip the cake onto the towel. (Gently so that the baked cake doesn't break.)

Immediately roll the cake with the towel like a jelly roll and let cool completely. Here is mine all wrapped up in the towels cooling.

When cool you can unroll and spread with your cream cheese filling.

Reroll (without the towel) and refrigerate or freeze. I wrap mine in plastic wrap and then in aluminum foil. When ready to use I just take mine from the freezer and let thaw in the refrigerator.

Cream Cheese Filling

8oz. cream cheese

3 tbsp. butter

1 tsp. vanilla

1 cup powdered sugar

Blend well and frost.

Filling for 1 pumpkin roll

Enjoy your day!

Chocolate Chip Cream Cheese Squares

I spent part of the day in the kitchen on Wednesday only to have my husband come through the door after work and say, "Why can't you just make normal stuff and follow a recipe ?"

(He was referring to my experimenting!)

My answers:

1. It would be boring if I made the same old thing over and over again.

2. How do you think new recipes are made?

3. It may be good but you won't know till you at least try it.

They tried it & in the end, supper was alright.

Not bad - but not a top 10.

However, dessert was a 10 and then they all thanked me for it!

Chocolate Chip Cream Cheese Sqaures

1 box yellow cake mix

2 eggs

4 tsp. butter, soft

1 tsp. vanilla

3 tbsp. water

8 oz. cream cheese

1 cup sugar

1 bag of chocolate chips

In a bowl, combine cake mix, butter, vanilla, water and 1 of the eggs.

Mix well and spread into a greased 8X12 pan.

You may need to wet the spatula that you use to spread this out as it will be thick and sticky.

In another bowl, beat the cream cheese, sugar and 2nd egg till creamy.

Stir in the chocolate chips.

Spread this over top of the cake layer.

Bake in a 350° oven for about 40-50 minutes.

Cool, cut and refrigerate.

Enjoy!

Sitting At the Top

They say 3's a charm so maybe this attempt at posting will work since it's the 3rd time I've tried! Anyone else out there ever have those kind of days?

The above picture is of the kids sitting on the stone wall that surrounds the whole top of the mound.

(If you just popped in and are new to my blog then go to my previous post and you will understand more about these photos. It's just a quick photo tour of our field trip.)

The next one is the monument that sits on top of the mound. It is dated 1942 & has a large E at the top. I'm not sure what it symbolizes or why it is there. That would have been a good question to ask the lady when we got back to the museum but I forgot.

Looking down upon the backside of the museum

Across the way you can see a church under construction with a blue roof, well that is the church that we were married in a little over 15 years ago.

Right across the street from the Mound is the Old West Virginia State Penitentiary which is rich in history and tales. You can click on the link to read more. One of these days I will share some of the photos that I took when I toured the building. Pretty Interesting!

Here is another picture of the main entrance to the Pen taken in the parking lot of the museum.

We played on the front lawn of the museum for a bit. The leaves were falling all around and the kids had a blast crunching through them. The down side was that not only were the leaves falling but the acorns too! It was pretty tough to come off that little hill when your shoes just wanted to roll because of all the acorns on the ground. (Kinda like walking on marbles!)

These tall trees make my kids look like midgets. It was a far away shot but couldn't pass it up.

Well that's all I have tonight.

I did spend some time in the kitchen today experimenting so I have a new recipe to share later.

It brought smiles from my husband's face and then he dug in for more so

it's definitely a keeper!

Good Night!