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Chocolate and Peanut Butter Buckeyes

We love us some chocolate and peanut butter! This combination had to be created by the chocolate Gods! Every Christmas mama would make these delightful treats for us and we absolutely loved them. Caleb and Alli always ask us to make these when we are doing all our baking! It is a must have around our household.

Chocolate and Peanut Butter Buckeyes

This is what you need-
2 lbs. powdered sugar
3 cups peanut butter (smooth and not the all-natural kind)
1 cup unsalted butter (2 sticks)
1 1/2 lb. chocolate chips, semi-sweet (24 oz.)
1/2 bar edible paraffin wax*

How to make buckeyes-
Whip the first three ingredients with an electric mixer and chill in the refrigerator for at least an hour. After it’s chilled, roll it into small, 1-inch balls. Put these back into the fridge or freezer on parchment-covered baking sheets.

Melt the chocolate and wax in a double boiler, over, not in, boiling water, stirring mixture until smooth. Keep warm.

Dip balls using toothpick, leaving uncovered spot on top. You may fill in toothpick marks with little bits of peanut butter mixture. Dry on waxed paper. Chill covered in refrigerator or freezer. When completely hard, store in the refrigerator or freezer.

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Griffy’s Tempura Apples

These are so good and very easy to make. Our dear friend Griff came up with this recipe. We hope you like it as much as we do.

Tempura Apples
Gather-
2 apples (your choice)
1 cup Tempura Batter
¾ cup ice water
1 teaspoon cinnamon, reserve ¾ teaspoon
¼ cup confectioner sugar
¼ granulated sugar
¼ dark brown sugar

Let’s make it-
Get your oil going to 350 degrees. You need a thermometer to check your oil. It is important to have your oil at the right temp. Too hot and you will burn them up. Not hot enough and the tempura will not stick. Core and slice each apple into 12 slices. Mix water, tempura batter and ¼ teaspoon of cinnamon together. Generously coat apple slices with tempura batter. Fry apples until golden brown on all sides. Remove with a slotted spoon and drain on a paper towel. Mix the 3 sugars and reserved cinnamon. Toss apples in sugar mixture and serve immediately. Let’s take it to another level of goodness-Serve on a scoop of vanilla ice cream. It is out of this world!

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Anne’s Foolproof Standing Rib Roast

Anne is a lifetime family friend. This recipe is featured in several of Paula Deen’x cookbooks. Anne was a wonderful cook. The sister’s have shared many meals with Anne and her family. Anne would always make this for us on Christmas. This recipe is so simple and it works like a charm.

Anne’s Foolproof Standing Rib Roast

What you will need-

1 (5-pound) standing rib roast

Salt, pepper and garlic powder, to taste

How to make-
This is very simple to make. Take your roast out and let it stand at room temperature for at least 1 hour. The Sister’s like their meat medium rare. So this recipe is for medium rare. if you like your meat cooked more just cook a little longer. Heat your oven to 375 degrees. Rub the roast with the seasonings. Don’t be stingy with the seasoning. You want to season it up good. Give your meat a good message and make sure that all of the meat is seasoned. Place your roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn the oven off and leave the roast in the oven. Do not open the oven door for 3 hours. Don’t even take a quick look. you want to keep the door shut so all of the heat stays in the oven. About 30 to 40 minutes before serving time, turn the oven to 375 degrees and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Remove the roast from the oven once the internal temperature is at 135-140. Let the meat rest for about 15 minutes. It will continue to cook. You will be tempted to cut you a piece because it is going to smell and look so darn good, but don’t. If you cut before the meat has rested you will loose all of the juices and the meat will be dry. You don’t want it to be dry.

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Anne’s Foolproof Standing Rib Roast

Anne is a lifetime family friend. This recipe is featured in several of Paula Deen’x cookbooks. Anne was a wonderful cook. The sister’s have shared many meals with Anne and her family. Anne would always make this for us on Christmas. This recipe is so simple and it works like a charm.

Anne’s Foolproof Standing Rib Roast

What you will need-

1 (5-pound) standing rib roast

Salt, pepper and garlic powder, to taste

How to make-
This is very simple to make. Take your roast out and let it stand at room temperature for at least 1 hour. The Sister’s like their meat medium rare. So this recipe is for medium rare. if you like your meat cooked more just cook a little longer. Heat your oven to 375 degrees. Rub the roast with the seasonings. Don’t be stingy with the seasoning. You want to season it up good. Give your meat a good message and make sure that all of the meat is seasoned. Place your roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn the oven off and leave the roast in the oven. Do not open the oven door for 3 hours. Don’t even take a quick look. you want to keep the door shut so all of the heat stays in the oven. About 30 to 40 minutes before serving time, turn the oven to 375 degrees and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Remove the roast from the oven once the internal temperature is at 135-140. Let the meat rest for about 15 minutes. It will continue to cook. You will be tempted to cut you a piece because it is going to smell and look so darn good, but don’t. If you cut before the meat has rested you will loose all of the juices and the meat will be dry. You don’t want it to be dry.

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Crack Candy

These are great to take to holiday parties or to give for Christmas gifts. The reason that we call this crack candy is because one piece aint gonna get it. You will slap your Mama and steel her pocketbook to get yourself another fix. You might want to double this recipe because if you don’t you might find yourself on the floor in the fetal position craving for more.

Crack Candy

Ingredients:

1 sleeve saltine crackers
2 sticks butter
1 cup brown sugar, packed
1 cup mini semi sweet morsels
1 cup mini milk chocolate morsels
1 cup Heath English Toffee Bits
1 cup walnuts, chopped fine

Directions:
Spray a large cookie sheet with cooking spray (can be lined first). Place crackers on cookie sheet in a row. In a medium sauce pot, melt butter and stir brown sugar. Bring mixture to a boil and let boil for 3 minutes. Pour mixture over crackers and bake in a preheated 350 degree oven for 5 minutes. Remove from oven and turn oven off. Sprinkle chocolate chips, heath bar and nuts over crackers. Return to oven for and let chocolate melt, about 3-5 minutes. Cut into squares while warm.

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Buttermilk Pie

Sugar smack, snack attack! Do you ever just get a hankering for something sweet and you don’t have anything in the house? Well, we sure do. This recipe will cure your attack for something sweet when it comes without warning. You will most likely have all of these ingredients in your kitchen. Also, if you have company coming over or you need to take something to a gathering, this is the pie for you.

Buttermilk Pie

Ingredients:

3 eggs
½ cup butter, softened
1 ¾ cups white sugar
4 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees. Beat eggs until frothy; add butter, sugar and flour and beat until smooth.
Stir in buttermilk, vanilla, lemon zest and pour into a pie shell. Bake pie for 40 to 60 minutes, or until center is firm.

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Twisted Sisters Cinnamon Toast

This recipe is so simple and it’s always a hit at our house. If you have family coming in for the holidays and need something quick, easy and “get in your belly good” then this is the recipe for you. This is great for feeding a crowd and children love it!

What you need-
1 French Bread loaf

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons powder sugar

2 teaspoons ground cinnamon

1/2 stick of butter at room temperature

How to make it-
Get that oven heated to 350 degrees. Cut loaf lengthwise and then cut in half. this will give you 4 halves. Get you a small bowl out and mix all of the other ingredients together. Spread the butter mixture onto each side of the loaf. Bake until bread is toasted and sugar mixture is melted, this will take about 10 minutes. Slice and serve hot… Hope y’all enjoy this fabulous toast.

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Cajun Chicken Fries

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We love these chicken fries! These are certainly a crowd pleasers! These fries are positively “Sweet and Savory”! These are great for an appetizer, main dish or made into a sandwich. You know the sisters love us a sandwich!

This recipe makes 4 servings.

Ingredients

1/3 cup Wing Sauce (Louisiana Hot Sauce)

½ stick butter, melted

1 Tbsp. Honey

1 lb. boneless, skinless chicken breast halves, sliced length wise into ½ inch wide strips seasoned with Louisiana Hot Sauce chicken wing seasoning.

1/3 cup all purpose flour

¼ cup vegetable oil, divided

Directions

Whisk together hot sauce, butter and honey in a large bowl.

Toss chicken strips with flour in a large Ziploc bag until coated; shake off excess flour.

Heat 2 tbsp. Oil in a large sauté pan over medium high heat; add half the chicken strips, sauté until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

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Creamy Eggplant Dip

This is a great dip to take to your office Christmas party. You can pretty much be sure that no one else will bring this dip. It’s different and it is so yummy!

Creamy Eggplant Dip

Gather up:

2 large eggplant
2 cups mayonnaise
2 cups parmesan Reggiano cheese, grated
2 small cloves garlic, crushed

How to fix it:
Preheat oven to 400 degrees. Line a large broiler pan with aluminum foil. Cut eggplant lengthwise in half. Bake eggplant until tender, about 10-15 minutes. Remove pulp from skin and place in food processor with mayonnaise and garlic. Pulse until blended. Stir in 1½ cups cheese and season with salt and pepper to taste. Pour mixture into a greased casserole dish and top with remaining cheese. Bake in a preheated 350 degree oven until warm and cheese has melted. Serve with toast points.

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