BUTTER BALLS II
Steps:
- Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
- Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g
PEANUT BUTTER BALLS II
It is basically, just what the name implies.
Provided by Sharon Burnham
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 72
Number Of Ingredients 6
Steps:
- Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
- Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)
Nutrition Facts : Calories 110.6 calories, Carbohydrate 11.8 g, Cholesterol 6.8 mg, Fat 7 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 52.8 mg, Sugar 10.1 g
WHITE SAUCE-BUTTER BALLS
These are great for OAMC. Take these out of freezer and use them to make a white sauce or a cheese sauce.. You can add anything you would like to your basic cheese sauce and you can have a quick dinner in just minutes. I use more salt but that is a personal preference so be sure to taste your sauce and adjust salt to your taste.
Provided by Bunlady
Categories Sauces
Time 35m
Yield 28 butter balls
Number Of Ingredients 4
Steps:
- Sift dry ingredients into a large bowl. Using mixer or food processor add butter to the flour mixture and pulse or mix until mixture is smooth.
- Drop by heaping tablespoons onto a waxed paper lined baking sheet.
- Place into freezer until balls are frozen.
- Remove from freezer and place into freezer bags label and store in freezer for up to 6 months. Recipe makes 28 Butter Balls.
- To make a white Sauce:.
- In a small saucepan combine butter balls (slightly thawed for a few minutes)and 1 cup milk.
- Use a whisk to crush the butter ball.
- Stir constantly over medium heat until mixture is smooth ans slightly thickened.
- This will make about 1 cup of white sauce.
- Thin Sauce: use 1 Butter Ball.
- Medium Sauce: use 2 Butter Balls.
- Thick Sauce: use 3 Butter Balls.
- Creamy Rich Sauce: Substitute heavy cream for the Milk.
- Cheese Sauce: Add 1 cup Cheddar Cheese to a medium sauce and stir until cheese melts.
Nutrition Facts : Calories 148.9, Fat 13.2, SaturatedFat 8.3, Cholesterol 34.9, Sodium 259.7, Carbohydrate 6.8, Fiber 0.2, Protein 1.1
PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
Steps:
- Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
- Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
- Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.
MEATBALLS IN WHITE SAUCE
I recently adopted this recipe and prepared it with a few slight changes. The meatballs are very basic, and if you desired, you could jazz them up with additional seasoning. The original recipe included 2 cans of cream of mushroom soup, but I thought that might be a little bland. Instead, I tried the cream of celery and really liked the bit of added flavor. We served this over wide egg noodles and with steamed green beans for a great comfort meal, but the meatballs would also be good over mashed potatoes, or even served with toothpicks as an appetizer. I like that the meatballs can be made ahead of time, and dropped into the heating sauce at meal time.
Provided by Ms B.
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For Meatballs-Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
- Bake at 350F for 25 minutes (I usually start preparing the sauce about 15 minutes into the meatballs baking).
- Drain.
- For Sauce-Mix soup, milk, and nutmeg in saucepan and stir until all mixed together; add meatballs and heat to boiling, reduce heat, cover and simmer for 15 minutes.
- Stir in sour cream and heat through.
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