br>Using electric mixer cream butter, sugar and brown sugar (and
oda; set aside.
Mix butter, granulated sugar, brown sugar, and
mall bowl.
Place peanut butter and butter into large bowl.
arge mixing bowl beat together butter, the 1/2 cup granulated
arge mixing bowl combine peanut butter, butter, vanilla and confectioners sugar. I
arge bowl, beat butter, sugar and peanut butter on medium speed until
Stir confectioners' sugar, peanut butter, and butter together in a bowl using
In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined.
Transfer mixture to plastic wrap and shape into a ball. Fold up sides and cover with plastic wrap.
Refrigerate until slightly firm, 1 hour.
Unwrap and place on a serving platter.
Place Reese's Pieces all over and let soften 20 minutes before serving.
Serve with graham crackers.
Melt wax and bits (chocolate) into double boiler. Mix the rest together and make small ball. Keep wax and bits (chocolate) over low heat. Dip ball into mix, using 2 forks to remove. Let drip and dry on wax paper. Makes 50 balls.
Combine all ingredients except the last 2 and form into small balls.
Melt chocolate with paraffin in double boiler; dip each ball into chocolate.
Remove and place on wax paper.
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
ixer or food processor add butter to the flour mixture and
In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
Melt chocolate in the microwave.
Use 20-second zaps and mix in between each zap until smooth.
Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
Return to wax paper and refreeze.
Store in airtight container and serve from frozen.
nother small bowl, stir peanut butter and powdered sugar until completedly
Combine warm potatoes with beaten egg, sugar and salt.
Beat until smooth.
Shape peanut butter into 8 balls, using about 1 tablespoon per ball.
Press 1/4 cup of sweet potatoes around each peanut butter ball.
Roll each in crushed cereal flakes or bread crumbs.
Place on greased baking sheet and bake at 375\u00b0 for about 20 minutes.
Serves 4.
Mix together flour, sugar and salt.
Add butter.
Add pecans and mix well.
Roll into ball.
Bake at 325\u00b0 and then cool.
Roll in powdered sugar.
Melt margarine; add confectioners sugar and mix well (medium heat).
Add crumbs and vanilla; mix well.
Add peanut butter; mix well and form small balls.
Melt wax and chocolate in double boiler until smooth.
Dip each ball into chocolate; place on plate sprayed with Pam or use wax paper.
Mix first 4 ingredients well.
Roll into ball.
Chill and dip in melted chocolate.
Chill again.
Beat together butter and sugar until creamy. Beat in flour, cornstarch and orange peel until just blended. Shape dough into a ball; wrap with plastic wrap and refrigerate for several hours.
Preheat oven to 350 degrees F. Have ready several cookie sheets. Do not grease.
Shape dough into 1-inch balls and place on ungreased cookie sheet. Bake in preheated oven for 10 minutes or until cookie is firm. Allow to cool and then roll in more sifted powdered sugar.
beat sugar, brown sugar, and butter until well blended.
Blend