Tinfoil Chef

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I remember seeing this once upon a time when I lived in Ohio. I never cared for it myself because peanut butter is a primary ingredient and I personally have no use for the stuff. However just because I don’t care for something doesn’t change the fact that LOTS of other people do like it. Judging by how fast these things used to disappear, I’d say that most everybody who had ‘em, liked them quite a bit.

Why are they called Buckeyes? Because when they’re done they sorta resemble a Buckeye. That and I’m sure the recipe originated with an Ohio State Buckeye fan.

Mix a cup of creamy peanut butter and a stick of butter until it’s creamy. Add 1 3/4 cups of powdered sugar a little bit at a time. When the powdered sugar is fully incorporated refrigerate it for a half hour or so.

Roll the peanut butter mixture into 1 inch balls and put them on cookie sheets or trays lined with wax paper and freeze for 30 minutes or until they’re firm.

Then, in a microwave safe dish, melt 2 cups of semisweet chocolate chips or almond bark in the microwave. Heat it for 30 seconds at a time until it’s melted enough to work with. Be careful not to overheat or the chips or almond bark will scorch and that will be bad for the taste.

Insert toothpicks in the frozen peanut butter balls and dip them in the chocolate or almond bark. Let ‘em cool on wax paper and keep ‘em someplace cool.

1 cup creamy peanut butter
1/2 cup(1 stick) butter or margarine
1 3/4 cups powder sugar
2 cups semisweet, milk, dark, or white chocolate chips or almond bark
Toothpicks for Dipping

Technorati Tags: chocolate, reicpe, cookie sheets, almond bark, peanut butter, buckeye, toothpicks, butter, stick of butter, semisweet chocolate chips

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With the holidays upon us, a lot of thoughts turn to assorted desserts and other goodies even more so than during the rest of the year. It’s the time that we’ll spend the most time at our (real or virtual) recipe bookshelves looking for just the right thing for the occasion.

One of the long time favorites is of course, Apple Pie, the only problem with it is that it’s the kind of thing that can easily be a problem for diabetics (or anyone that wants to watch their sugar intake). That’s what makes this diabetic friendly deep dish apple pie such a good item to have in your recipe file.

Combine your favorite sugar substitute equal to 1/3 cup of sugar with a tablespoon of cornstarch, a half teaspoon of grated lemon rind, 2 1/2 teaspoons of lemon juice, 1/4 teaspoon of nutmeg, 1/2 teaspoon of cinnamon, and four small apples sliced. Place the mixture in a 9 inch deep dish pie plate on a baking dish and set it aside.

Combine a cup of all purpose flour (sift it first) and 1 teaspoon of salt. Cut in 1/4 cup of butter until mixture resembles cornmeal. Blend in 3 tablespoons of water with a fork until all of the dry ingredients are moistened. Shape the dough into a ball and roll it out on a floured surface and put it on top of the apple filling.

Bake at 425 degrees for 35 minutes or until it’s brown.

Sugar substitute to equal 1/3 c. sugar

1 tbsp. cornstarch

1/2 tsp. grated lemon rind

2 1/2 tsp. lemon juice

1/4 tsp. nutmeg

1/2 tsp. cinnamon

4 sm. apples, sliced

1 c. all purpose flour, sifted

1 tsp. salt

1/4 c. reduced calorie margarine

3 tbsp. cold water

Technorati Tags: sugar intake, recipe, assorted desserts, pie apple, apple pie recipe, holiday treat, sugar substitute, all time favorites, diabetic friendly, apple pie

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Nothing suits quite as well on a cold day as a good warm dish. This chili will definitely qualify for that job. Served hot garnished with some chopped green onion and cheddar cheese it’ll easily satisfy your need for something to warm you up on that cold day. Not only that, but it’s an easy make.

In a Dutch oven, brown a pound of ground beef (ground turkey works just as well here!) and drain it. Stir in a package of your favorite chili seasoning mix, a half cup of water, a 14.5 oz can of whole tomatoes that’s been cut up [the tomatoes, not the can *grin*], a 16 oz can of kidney beans and one tablespoon of cayenne pepper sauce.

Bring it to a boil and then reduce heat and simmer covered for 10 minutes and you’re ready to go.

1 pound ground beef (or ground turkey)
1 package chili seasoning mix
1/2 cup of Water
1 can (14-1/2oz) whole tomatoes — cut up
1 can (16oz) Kidney beans — drained
1 tablespoon Cayenne pepper sauce
Green onion, chopped
Shredded cheddar cheese

Technorati Tags: chili, recipe, fast chili, quick chili, easy chili

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