Tofu Salad with Peanut Sauce Sandwiches

These are tasty sandwiches that are a great substitute for other "salad sandwiches."

Ingredients
15-oz extra-firm tofu
1 tbsp low-sodium soy sauce
½ tsp garlic powder
1 bunch green onions, sliced
14-oz coleslaw mix
½ cup sugar snap peas, chopped
1 red bell pepper, seeded and diced
4 burger buns

Peanut Sauce 
2 tbsp peanut butter
2 tbsp unsweetened almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
4 tsp low-sodium soy sauce
2½ tsp rice vinegar
garlic powder
ground ginger

Directions:
To Make Peanut Sauce: 

1. Whisk peanut butter into 2 tbsp HOT water, then whisk in remaining.

To Make Sandwiches:

1. Drain tofu and crumble into a skillet. 
2. Stir in soy sauce and garlic powder. 
3. Cook until thoroughly warm, adding splashes of water or broth as needed. 
4. Mix in vegetables and cook to desired tenderness. 
5. Stir in Peanut Sauce. 
6. Scoop “salad” onto buns and serve.

Notes:

• Serves 4
• Total Time: 10 minutes
• Active Time: 10 minutes
• Per serving: 357 calories, 12g fat, 46.8g carbs, 9.2g fiber, 14.3g sugars, 21.2g protein
• Substitute tamari (GF) or coconut aminos (SF) for soy sauce
• Lower Fat: Use PB2 (or other low fat peanut butter) OR omit Peanut Sauce and use hoisin to taste.
• Add-on: Add crushed peanuts or cashews.

Maple Peanut Butter Pancakes

By now it is probably obvious our love of pancakes. When Veg News covered these, I had to make them. These pack a super flavorful punch. 

Ingredients:
3/4 cup oat flour
3/4 cup gluten-free 1:1 flour blend
1 Tbsp cornstarch
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups vanilla almond milk
1/3 cup maple syrup 
1/4 cup peanut butter, just smashed peanuts
1 Tbsp apple cider vinegar
1 tsp vanilla
cooking spray

Directions:

1. Whisk the flours, cornstarch, baking powder, and salt together in a large bowl.
2. In a medium bowl, whisk together he milk, syrup, peanut butter, vinegar, and vanilla.
3. Add the wet ingredients to the dry ingredients, stirring until combined.
4. Heat pan or griddle over medium heat.
5. Spray with cooking spray.
6. Scoop the batter in your preferred amounts (1/3 cup or less) onto the pan and cook until bottom is golden and stable.
7. Flip and cook until both sides are golden brown and center is cooked.
8. Repeat with the remaining batter, taking care to re-spray the pan between pancakes.

Notes:

• You can sub all-purpose flour for the gluten free flour blend at a 1:1 ratio.

Ebelskiver (Danish Filled Pancake)

We've been having Aebelskivers for a long, long time. On the theme of making things I loved prior to becoming vegan something I will eat now, I found a vegan Ebelskiver recipe. 

The top photo shows some of the fillings I used this time around: strawberry jam, peanut butter, blueberries, dark chocolate chips, and the pumpkin cream cheese filling from the recipe linked above. I topped with powdered sugar, maple syrup, and soy whip.

Ingredients:
1 Tbsp ground flax seed 
3 Tbsp water
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups vanilla almond milk 
1/4 cup lemon juice
2 Tbsp agave
4 Tbsp vegan butter, melted
1 Tbsp vanilla
cooking spray

Directions:
Making Batter

1. Prepare the flax egg by whisking the ground flax seed in the water and set aside in the refrigerator for 15 minutes.
2. Warm your Ebelskivar pan over medium or medium-low heat.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk together the milk and lemon juice. Let sit for a few minutes. Whisk again, add the agave, butter, and vanilla, and combine.
5. Whisk the wet ingredients into the dry ingredients. Add the flax egg, whisking to combine.

Making and Cooking the Ebelskivers

1. Spray the pan with cooking spray. If it turns brown, your pan is too hot. Lower the heat if need be.
2. Fill each well half-full with batter.
3. Add 1 teaspoon to 1 Tablespoon of filling to the batter, then fill remaining well with batter. Be quick!
4. Cook until the sides are golden brown and the top is bubbling (like regular pancakes.) It takes a couple minutes.
5. Turn the ebeskivers over using special turning tools, two spoons, two chopsticks, or another device. Cook through. 
6. Remove from pan, cover with toppings, and serve!

Notes:

• Makes about 27 (just shy of 3 servings in my house).
• You need an Ebelskiver pan to make these. 

Peanut Butter Cookies

Looking for very peanut buttery peanut butter cookies? Look no farther. I modified these from a recipe we've been making since we were married. It's a very easy recipe. 

Ingredients:
½ cup softened Earth Balance butter
½ cup peanut butter (only nuts, no other ingredients)
½ cup white sugar
½ cup brown sugar
1 Ener-G egg or flax egg (1 Tbsp flax meal)
water
1 ¼ cup flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Directions:

1. Soften butter as long as necessary.
2. Make the Ener-G egg or flax egg.
3. Preheat oven to 350º.
4. Cream butter, sugars, peanut butter, and Ener-G egg together.
5. Stir in dry ingredients. 
6. Roll into balls and distribute on cookie sheet. 
7. Dip fork in four and crisscross over each cookie ball. 
8. Bake at 350º for 10 to 12 minutes. 
9. Watch! These go from not-quite-done to overdone in less than 1 minute!

Note:

• Both the Ener-G egg and flax egg work. However, the Ener-G egg lets the peanut butter flavor shine through more.

Thai Taquitos

Wow! These were good. Something I could make regularly. I got the original recipe from Happy Herbivore Meal Mentor. Shown is 1 serving.

Ingredients
oil
12 oz riced cauliflower, thawed
1 onion, diced
2 garlic cloves, minced
½ cup fresh basil, chopped
2 cooked sweet potatoes, mashed
8 whole-wheat flour tortillas

Sriracha Peanut Sauce
2 tbsp hot water
2 tbsp peanut butter
2 tbsp (1-oz) almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
1 tbsp soy sauce
2 tsp rice vinegar
dash garlic powder
dash ground ginger
1+ tsp Sriracha

Directions:
Sriracha Peanut Sauce

1. Whisk peanut butter into 2 tbsp hot water until runny. 
2. Whisk in milk, chili sauce, lime, soy sauce, vinegar, a few dashes of garlic and ginger, and 1 tsp Sriracha. 
3. Taste, adding more Sriracha as desired. 
4. Chill.

Taquitos

1. Preheat oven to 400F, and line a baking sheet with parchment paper. 
2. Sauté onion and garlic in oil until translucent. 
3. Add cauliflower and basil. Cook until soft. 
4. Transfer to large bowl, and mix with mashed potatoes until well combined. 
5. Spread ¼-cup of the cauliflower-potato mixture in the center of each tortilla. 
6. Roll into tight wraps. 
7. Place seam-side down, and bake 6-10 minutes, or until crisp and browning. 
8. Cut in half and serve with chilled Sriracha Peanut Sauce.

Notes:

• Makes 4
• Per serving: 391 calories, 6.4g fat, 72.5g carbs, 12.9g fiber, 12.3g sugars, 14.9g protein

Chocolate French Toast

This was a big hit! Mmmmmm! I modified this recipe from the Happy Herbivore Meal Mentor.

Ingredients:
8 oz Mori-Nu silken tofu
¾ cup (6-oz) soy or almond milk 
1 tsp agave syrup
1 tbsp peanut butter 
2 tbsp cocoa powder 
8 slices bread (a little thicker is better) 
¼ cup chocolate chips or chunks
2 tbsp finely chopped peanuts

Directions:

1. In a blender, combine tofue, milk, agave, peanut butter, and cocoa powder. 
2. Puree until smooth, adding more milk if needed.  
3. Transfer mixture to a shallow bowl. 
4. Dip bread slices into mixture.
5. Heat a nonstick skillet and cook a few minutes on each side or until warm and crisping. 
6. Top with chips and nuts.

Notes:

• Serves 4.
• These can also be baked. Bake at 400 F on a parchment-lined baking sheet, 7 minutes each side.

PB&J Oatmeal

This is probably one of the simplest and most obvious breakfasts of all time. I have Happy Herbivore Meal Mentor to thank for it. 

Ingredients:
½ cup dry rolled oats uncooked 
¼ cup applesauce 
jam or jelly 
peanut butter

Directions:

1. Cook oats in ¾ cup water (or more). 
2. Stir in applesauce until well combined.
3. Top with jam and peanut butter. 

Notes:

• Serves 1
• Per serving: 284 calories, 6.7g fat, 49.9g carbs, 5.6g fiber, 17g sugars, 7.6g protein, provided you limit jam to 1 tbsp and peanut butter to 1 1/2 tbsp

Bangkok Rice Salad

This salad was pretty awesome. I ate it as an entree. It is great as a side, too. I got this from the Happy Herbivore Meal Mentor. 

Ingredients:
2 cups cooked brown rice 
1 carrot, shredded 
1 cup napa cabbage, sliced thin 
¼ cup frozen shelled edamame (thawed) 
3-oz mango, diced 
2 green onions, sliced

Bangkok Peanut Sauce 
2 tbsp peanut butter 
1½ tsp agave nectar 
1½ soy sauce 
1½ tsp rice vinegar 
2 tbsp warm water
ground ginger

Directions:
Bangkok Peanut Sauce 

1. Whisk peanut butter, agave, soy sauce, rice vinegar, and a light dash of ground ginger together with warm water until well combined.

Salad

1. In a large mixing bowl, combine rice, carrot, cabbage, edamame and mango. 
2. Toss with Bangkok Peanut Sauce until evenly coated. 
3. Garnish with green onions and serve.

Notes:

• Serves 2
• Per serving: 393 calories, 10.5g fat, 65.6g carbs, 5.7g fiber, 15.6g sugars, 11.3g protein
• Could add cold chicken, chopped peanuts, or more veggies.

Vegan Keto Fat Bombs

In an effort to lose weight, I tried a keto diet while still being vegan. There seems to be enough interest in this diet for me to post some of my recipes. Some recipes are more recipe and some are more guides. This one is more recipe than guide, but I suggest tweaking it to your taste. Here is the original version of this recipe.

Ingredients:

1 cup melted virgin coconut oil
1 tsp vanilla extract or imitation vanilla extract
Stevia to your sweetness level (~1 Tbsp is a good start)
1/2 tsp salt (kosher, sea, pink himalayan - you can play with this)
2 Tbsp unsweetened cocoa powder (make more chocolate-y with up to 4 Tbsp total.)
2 Tbsp almond butter or peanut butter

Directions:

1. Melt coconut oil if not already melted in microwave (~1.5 minutes)
2. Add all remaining ingredients.
3. Whisk until well mixed.
4. Pour into mini-cupcake pan, filling each cup about half-way. 
5. Freeze for 20 minutes to harden.

Notes:

• Makes 16. (Fewer if you fill the cups all the way, more if you skimp a little.)
• Store in refrigerator.
• Depending on your brands, these will be ~1/4 carb or more.
• Taste awesome topped with peanut butter.

Decadent Chocolate Shake with a Hint of Peanut Butter

Wanted a shake. I didn't have exactly what was listed on the other recipe, here's how I made it.


Ingredients:
1 cup chocolate So Delicious ice cream,
1 cup unsweetened vanilla almond milk (Trader Joe's brand)
1 tsp cinnamon
3 Tbsp semi-sweet chocolate chips
1/2 cup ice (~5 ice cubes from fridge ice maker)
2 tsp peanut butter 
2 Tbsp unsweetened (Dutch) cocoa
1/2 tsp sea salt

Directions:

1. Slightly soften the ice cream.
2. Add 3/4 cup milk to blender or Vitamix.
3. Add 3/4 of the total amount of ice cream.
4. Add 2 ice cubes.
5. Add the 2 tsp of peanut butter.
6. Blend on med-high. Use stick, if necessary to facilitate blending. With Vitamix or blend off, push down ice cream with stick.
7. Continue blending until the ingredients get smooth and creamy.
8. Add in the remaining almond milk, cinnamon, cocoa, chocolate chips, salt and ice.
9. Blend on high until smooth.
10. Add in the remaining ice cream (should be about 2 Tbsp)
11. Blend on low for a nice thickness to occur.
12. If shake is too thick, add a tad more milk.
13. For a thicker shake add more ice cream.
14. Add more ice if you want an icier shake.

1. Pour into a frosted shake glass and add a straw or long spoon.
2. Garnish with cocoa powder and cinnamon.

Notes:

• vegan 
• serves 2
• Original Recipe 

Chocolate Peanut Butter Balls aka "Buckeye Balls"

These are based off a recipe that we've had for years and years. I retested them with vegan ingredients, just to be sure they were okay. And they are. There was nothing inherently not vegan about the original recipe.

Ingredients:

4 (16 ounce) jars peanut butter = 64 oz.

3 1/2 (16 ounce) packages confectioners' sugar = 56 oz

1 cup vegan butter, melted

3 (12 ounce) packages vegan semi-sweet chocolate chips = 36 oz

2 tablespoons vegetable shortening

Directions:

1. Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator for about 30 minutes.
2. Roll into 1 inch round balls and chill in freezer about 20-30 minutes.
3. In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
4. With a toothpick inserted in the peanut butter balls, dip them into the chocolate. Place on waxed paper and allow to set in refrigerator.

Other Details:

• Makes about 12 dozen (144) balls.
• Great for sharing, as long as no one has a peanut allergy.
• You can half or quarter this recipe.
• I also think you could use coconut oil instead of shortening, but I haven't tried it. Let me know if you try using coconut oil instead and how it turns out.
• "Buckeye Balls" refers to the mascot of Ohio State University, and is a type of chestnut.

Dessert: Peanut Butter Cheesecake Brownies

Ryan made these one evening to use up the cream cheese he had purchased. They were a hit and he's made them a couple times. He found this recipe at Pinch of Yum.

Ingredients

Cookie Dough:
1 stick butter, unsalted (1/2 cup), softened
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 egg
1 cup flour
1 teaspoon baking soda
½ teaspoon salt 
½ cup rolled oats
1 cups chocolate chips

Cheesecake Filling:
1 cup Reese's peanut butter chips
8 ounces cream cheese, softened
⅓ cup sugar
1 egg
½ teaspoon vanilla

Directions:

1. Make the cookie dough: Preheat oven to 325ºF. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.
2. Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
3. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
4. Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

Other Details:

• Original Recipe
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Serves 16

Dessert: Peanut Butter Frosting

I had this frosting on my birthday cake. The cake could be more chocolatey, but the frosting was fantastic! 

Ingredients:

1 cup creamy peanut butter
1/2 cup vegan margarine
2 cups powdered sugar
1/2 tsp vanilla
3 tbsp soy milk

Directions:

1. Whisk or blend together all ingredients until smooth and creamy, adding more or less soy milk to achieve the desired consistency. 

Other Details:

• Original Recipe

Dessert: Pumpkin Peanut Butter Cups

Inspired by Chocolate Covered Katie's Pumpkin Pie Peanut Butter Cups, but not liking the result of making hers here is my own version of Pumpkin Peanut Butter Cups. By the way, now that I know the basics of how to make homemade peanut butter cups (and it isn't hard), I will be making them to my heart's delight!

Ingredients:
12 oz semi-sweet chocolate (or your favorite chocolate)

For filling:
1/4 cup canned pumpkin
1/4 cup brown sugar
1/4 cup peanut butter
1/4 teaspoon vanilla extract

Directions:

1. Melt 12 oz chocolate over water. Fill only the very bottom of 12 lined cupcake pans with melted chocolate. Freeze 8-10 minutes. 
2. Meanwhile, mix together remaining filling ingredients. Scoop evenly into the chocolate bottoms, leaving room at the edges. 
3. Cover with more chocolate and freeze until solid.
4. Keep frozen, as with Reese's (R) Peanut Butter Cups, these are best that way.

Other details:

• Use the chocolate you like most. You can sweeten the chocolate with a little sugar or other sweetener. A liquid sweetener, such as maple syrup or agave is acceptable. Add 1 tablespoon at a time. Watch the chocolate's consistency.
• If the filling looks familiar, it's from Peanut Butter Pumpkin Dip.

Dessert: Peanut Butter Fudge

During my 30 Day Vegan Challenge, I wanted to make some desserts. The timing happened to be when the kids returned to school and I like to make desserts for the kids lunches. I googled "vegan desserts" and found this one at vegetarian.about.com. It required items I mostly already had in the house. (We had run out of peanut butter, which is a staple, so I ran quick to the store to rectify the lack of PB in the house.) This is a quick and easy recipe, and oh-so-yummy!

Ingredients:
1 cup (vegan) margarine
3.5 cups powdered sugar
1 cup cocoa
1 cup peanut butter (creamy or chunky, depending on how you wish your fudge to come out)
1 tsp vanilla

Directions:

1. Over medium-low heat, melt margarine in a saucepan, then stir in the sugar.
2. Turn heat to low, add cocoa and combine.
3. Add peanut butter and vanilla, combine well. You can either fully combine or leave some peanut butter streaks if you like the look and appreciate having "bites" of peanut butter.
4. Spread into a baking dish to whatever thickness you prefer for your fudge. This is quite rich, so we went with a fairly thin (< 1/2") layer, but you could make it thicker (up to 1"). Refrigerate until firm.

Dessert: Peanut Butter Cookies by Joleen Roth

Every Codex needs to have a peanut butter cookie recipe. Back before we used the internet as much for cookies, we relied on good old fashioned cookbooks. We pulled this recipe from a cookbook from Ryan's hometown. The cookies are relatively easy to make and all reports are that they are, indeed, yummy.

Ingredients:

½ cup soft butter
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 ¼ cup flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Directions:

1. Cream butter, sugars, peanut butter, and egg together, then add dry ingredients. 
2. Roll into balls; place on cookie sheet. 
3. Dip fork in four and crisscross over cookie. 
4. Bake at 350º for 10 to 12 minutes. 

Other Details:

• Makes about 32 cookies.

Dessert: Ultimate Peanut Butter Bars

I made these last summer when going through recipes I'd been holding onto waiting to make. They were a predictable hit at our house. The original recipe came from the side of a cereal box. 

Ingredients:
Crust:
1/3 cup margarine or butter
¾ cup milk chocolate baking chips
2 ½ cups crushed Cocoa & Peanut Butter Fusion cereal (or Reese's) (approx 6 cups)

Filling:
½ cup creamy peanut butter
4 oz cream cheese, softened
2 tablespoon sugar
12 oz frozen whipped topping, divided

Topping:

1 jar hot fudge flavored ice cream topping, divided
frozen whipped topping
¼ to ½ cup cocoa & peanut butter fusion cereal (optional)
¼ to ½ cup peanut butter (optional)

Directions:

1. To Prepare Pizza Crust: Preheat oven to 325ºF. Lightly spray bottom of a 11 x 13” pan with sides (alternately, if making as a “pizza”, use a round 12 to 14” pizza pan – deep dish with sides) with non-stick cooking spray. In a medium saucepan, combine butter and milk chocolate baking chips; warm over low heat until melted. Remove from heat and stir in crushed cereal. Using a flat surface, such as a measuring cup bottom, press the cereal mixture firmly over bottom and up sides of pan. Bake for 10 minutes; cool completely on wire rack.
2. To Prepare Filling: In a medium bowl, combine peanut butter, cream cheese and sugar. Beat with an electric mixer on medium speed until smooth and well blended. Mix in 2 cups thawed frozen whipped topping with spoon or spatula. Spread filling evenly over peanut butter crust and chill.
3. Topping: Heat ¾ cup to 1 cup of the hot fudge flavored topping in microwave 45 seconds; spread topping evenly over the chilled peanut butter filling layer. Refrigerate or freeze 2 hours. Just before serving, spread remaining thawed frozen whipped topping over chilled hot fudge flavored layer.
4. For decorative top, *heat an additional ¼ to ½ cup peanut butter in microwave for 40-45 seconds and drizzle over top layer of frozen whipped topping. Dip cereal pieces in additional heated hot fudge flavored topping and place randomly across top.
5. Chill and serve.

Other details:

• Makes 16 servings.
• *Due to differences in microwave ovens, heating time may need adjustment.
• Gotten from the back of cereal box.

Dessert: In Katrina's Kitchen Peanut Butter Truffle Mousse Cheesecake

Let's be honest, I will never make this cheesecake again so it really doesn't deserve to go in the Codex. However, it was a smashing cheesecake, a lot of effort, and completely deserves to show up on the blog. I (and my family) absolutely <3 In Katrina's Kitchen. I could make desserts from there every weekend, or even every day. 
I made the Peanut Butter Truffle Mousse Cheesecake for Christmas dessert 2011. It is totally worth the effort to make at least once, especially if your family is a fan of chocolate, peanut butter, and cheesecake the way my family is. 

Peanut Butter Truffle Mousse Cheesecake

Ingredients:

Crust

2 cups crushed peanut butter Oreos (approx. half a pack)
¼ cup butter, melted

Cheesecake

4 (8oz) sticks of cream cheese, room temperature
1 ¼ cup granulated sugar
4 eggs
3/4 cup heavy cream
1 tablespoon vanilla extract

Peanut Butter Truffle Mousse

8 oz cream cheese, room temperature
2/3 cup peanut butter
1 tablespoon milk
2 cups powdered sugar
2 tubs (or 1 large tub) Cool Whip
Reese’s Cups (optional)

Directions

1. Preheat oven to 350 degrees F. Wrap a 9 inch springform pan in heavy duty foil.
2. Mix together crushed Oreos and melted butter and press into the bottom of your pan and up the sides. Bake for 7 minutes and cool on a wire rack.
3. Boil a large pot of water for the water bath.
4. In the bowl of your mixer fitted with the paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time making sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until creamy and smooth.
5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
6. Bake 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
7. After 1 hour has passed, remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for at least 5 hours (overnight is better).

The next morning…

1. In the bowl of your mixer combine cream cheese, peanut butter and milk until smooth.
2. Slowly beat in powdered sugar then fold in the Cool Whip.
3. Spoon over the cheesecake then chill at least 3 hours. Garnish with peanut butter cups.

Other Details:

• Original Recipe
• There's no way I'm looking up calories on this!

Side dish: Peanut Butter Pumpkin Dip

'Tis the season for pumpkin! I adore pumpkin. During the upcoming months, I will post many a pumpkin recipe. To start, here is a "side." To be fair, I would not have this as a side at a meal. I tend to eat this with nice, tart granny smith apples. This dip is good on anything you would spread peanut butter on. I discovered this spread last fall, but I do not recall the source.

Ingredients:

1 cup canned pumpkin

¾ to 1 cup brown sugar

1 cup peanut butter

1 teaspoon vanilla extract

Directions:

1. Place ingredients in a bowl and mix well. Enjoy this dip with apples or pear slices or on saltine crackers.

Other details: 

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Dessert: Buckeye Balls

In time for college football season, we bring you Buckeye Balls. My daughter made these for her 5th grade project for the "State Fair" where students represented an assigned state. Her state? Ohio.

Ingredients:

4 (16 ounce) jars peanut butter

3 1/2 (16 ounce) packages confectioners' sugar

1 cup butter, melted

3 (12 ounce) packages semi-sweet chocolate chips

2 tablespoons shortening

Directions:

1. Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.
2. Roll into 1-inch round balls and return to refrigerator.
3. In a double boiler over medium heat, melt the chocolate and shortening. 
4. Whisk together until smooth.
5. With a toothpick inserted in the balls, dip them into the chocolate about 1/3 to half. 
6. Place on waxed paper and allow to set in refrigerator.

Other Details

• Makes 12 dozen. 
• Nutrition guide per ball. 
• Original Recipe