as fine. Hand roll into balls (teaspoon size) and place on
In a sauce pan, mix BBQ sauce and jelly, heat together until jelly is melted.
If you're cooking the meat balls on the stove, heat the sauce and jelly in a pan large enough to hold all meat balls and sauce.
I use a crock pot, place the meat ball in a 3 or 4 qt crock pot, pour sauce over the balls, cook on high for 1 hour, stirring occasionally.
Turn down on low and continue to heat. Serve hot.
Mix margarine, peanut butter and vanilla together. Add powdered sugar. Roll into balls. Chill for short time in the freezer or refrigerator. Melt bark for dipping in bowl. Insert toothpick into ball and dip in chocolate leaving an area exposed to resemble a \"buckeye\".
Place on waxed paper and continue. When completed go back and \"touch\" the hole with finger to close the hole. I usually keep these in the freezer until ready to use! The refrigerator will do fine as well.
Mix all together except chocolate chips.
Shape into small balls.
Put in freezer about 1 hour.
Melt chocolate chips in double boiler. Add a little cooking wax to make thin.
Take toothpick and put in center of each ball. Dip into melted chocolate until half covered.
Put on wax paper.
Let cool. (Should look like a buckeye.)
Mix peanut butter, margarine and sugar like dough. Form with hands the mixture into buckeye balls. Chill until hard.
br>Make individual olive-size balls by rolling the mixture in
Grease a 10x15-inch jelly roll pan.
Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Mix well and form into 1 inch balls.
Chill overnight.
Melt 2 1/2 teaspoons Parawax in a double boiler.
Then add 2/3 cup chocolate chips (semi-sweet).
Dip balls in chocolate mix.
Makes approximately 75.
Mix margarine, peanut butter, sugar and vanilla.
Mix well; form into balls and chill.
Mix chocolate chips and shortening. Mix while melting on stove or 3 minutes in microwave, stirring once.
Roll balls in chocolate mixture once it's melted, then refrigerate.
Mix peanut butter, sugar, butter and vanilla together in a bowl. (It helps to knead mix together with hands also.) Line a cookie sheet with waxed paper. Roll the cookie mixture into bite size round balls. Place on cookie sheet and refrigerate for 1 hour. Then melt the chocolate chips and shortening in a double boiler.
Using a toothpick, dip the balls into the melted chocolate, leaving the top quarter of each ball undipped. Return to cookie sheet to cool and allow chocolate to harden. Keep refrigerated until ready to serve.
mooth stiff dough. Shape into balls using 2 teaspoons of dough
Shape the first 4 ingredients into balls and place on cookie sheet on wax paper or foil.
Refrigerate until firm.
In top of double boiler over simmering water, melt semi-sweet chocolate chips and shortening.
Pour into small bowl.
Remove balls from refrigerator.
Insert toothpicks into balls and dip into chocolate.
Place on waxed paper; return to refrigerator until set and firm.
Mix peanut butter, powdered sugar and margarine together until creamy.
Roll into small balls the size of buckeyes.
Chill 1 hour.
Melt chocolate chips in double boiler with a little paraffin wax.
Using toothpick, dip peanut butter balls into chocolate mixture, being very careful not to cover entire ball. Makes approximately 100 balls.
Keep in cool place.
Mix sugar, vanilla, softened margarine and peanut butter together.
Knead and shape into balls.
Place on tray on waxed paper.
Refrigerate for 1/2 hour.
Melt shortening with chocolate chips.
Dip balls with a toothpick in chocolate 3/4 way. Refrigerate for 1/2 hour.
Remove and store in a sealed container.
Combine all ingredients until smooth.
Form into balls, 2 teaspoons each.
Place on waxed paper or baking sheet and freeze. Melt chocolate chips and Crisco; blend.
With toothpicks dip balls into chocolate so 3/4 is coated.
Return to waxed paper.
Remove pick and refrigerate 30 minutes.
Line a baking sheet with wax paper.
Mix peanut butter, margarine, vanilla and sugar with hands to form a smooth dough. Shape into balls (small).
Place on wax paper.
Put in refrigerator.
In double boiler, melt chocolate bits and Crisco. When smooth, take peanut butter balls and insert a wooden pick. Dip in chocolate until 3/4 of ball is coated.
Return to wax paper, chocolate side down.
Refrigerate 30 or more minutes.
Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.
Roll into 1 inch round balls and return to refrigerator.
In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator.
ogether.
Roll into 1\" balls and place on waxed paper
Line baking sheet with wax paper.
Mix in a bowl the peanut butter, sugar, butter and vanilla.
Mix with hands until hard. Roll into small balls (approximately 1/2 teaspoon).
Put balls on wax paper and refrigerate.