Candy and Snacks


This buckeye recipe belongs to my sister-in-law Amy and it is the best.



For the peanut butter balls:

  •     2 cups smooth peanut butter (not the natural kind)
  •     1/4 cup butter (room temperature)
  •     3-3/4 cups powdered sugar


For the chocolate coating:

  •     2 cups or 12 -14 ounces chocolate
  •     2 tablespoons Crisco



Step 1: To make the peanut butter balls: Cream all ingredients together with a mixer.

Step 2: Form into one inch balls on wax paper lined cookie sheet  and freeze one hour.

Step 3: To make the chocolate coating: Put chocolate and crisco in microwave for 1 minute and then stir. 

Step 4: Melt remaining chips in 10-15 second burst but don't get to hot. 

Step 5: Dip frozen balls and place back on wax paper lined cookie sheet in freezer to harden.

Step 6: Wet your finger to remove toothpick mark on top of candy.


Caramel Popcorn


  •     16 cups popcorn
  •     1 cup unsalted butter
  •     2 cups light brown sugar (packed)
  •     1/2 cup light corn syrup
  •     1/2 teaspoon baking soda
  •     1 teaspoon vanilla
  •     1 teaspoon salt


Step 1: Combine butter, sugar, corn syrup, and salt in a medium saucepan.

Step 2: Bring mixture to a boil and continue to boil for five minutes or until soft ball stage.

Step 3: Add soda and vanilla at the end of cooking.  Stir well until foamy. 

Step 4: Pour over popcorn.  Stir until coated. 

Step 5: Spread on shallow pan in thin layer.  May need three pans. Bake one hour at 250 degrees F.  Stir every fifteen minutes.

Chocolate Peanut Butter Cups

Adapted from Marcel Desaulniers' I'm Dreaming of a Chocolate Christmas



For the Chocolate Cups


  •     Twelve 6-inch squares aluminum foil
  •     8 ounces semisweet baking chocolate, melted     

For the peanut butter mousse


  •     One 8-ounce package cream cheese, softened
  •     1 cup creamy peanut butter
  •     1/4 cup granulated sugar
  •     2/3 cup heavy cream
  •     1/4 teaspoon pure vanilla extract
  •     1/2 cup semisweet chocolate mini morsels




Step 1: For the chocolate cups: Line twelve 2-ounce ramekins with the aluminum foil, pushing down to shape the foil to the ramekins. Although the recipe is for 10 peanut butter cups, use 12 ramekins to insure against the possibility of a broken chocolate cup or two.

Step 2: Using 1 slightly heaping tablespoon or a level #70 ice-cream scoop, portion the melted chocolate into each ramekin, then use the back of a teaspoon to spread the chocolate over the insides to completely cover the foil. Refrigerate the ramekins until the chocolate is thoroughly hardened, 30 to 40 minutes.

Step 3: For the peanut butter mousse: Place the softened cream cheese, peanut butter, and sugar in the bowl of a stand electric mixer fitted with a paddle.

Step 4: Beat on medium for 1 minute until combined. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high until very soft, about 1 minute. Transfer to another bowl and set aside.

Step 5: Place the heavy cream and vanilla in a clean mixer bowl and attach a balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes.

Step 6: Use a rubber spatula to fold the whipped cream into the peanut butter mixture until thoroughly incorporated, then fold in the chocolate mini morsels.

Step 7: To assemble the cups: Remove the ramekins from the refrigerator and the foil cups from the ramekins. Very carefully remove the foil from each chocolate cup.

Step 8: Transfer the peanut butter mousse to a pastry bag fitted with a large star tip. Pipe the mousse into each cup so it peaks about 1 inch above the top of the cup. Refrigerate for at least 30 minutes before serving.

Rum Balls

These little chocolate balls infused with rum are a holiday classic. And what better way to celebrate the holidays than to eat chocolate and get drunk on rum all in one bite. The recipe below belongs to my friend, Theresa, and she says the longer they marinate the more tasty and potent they become. So to experience the full effect of the rum balls, you should definitely make them way in advance of when you want to serve them.  And finally, a word of warning, if you eat too many of these little hedonistic treats, they may indirectly cause you to relax, which can impair your coordination and reaction times.
Makes 5 dozen balls





  •     6 ounces chocolate chips
  •     1/2 cup sugar
  •     3 tablespoons light corn syrup
  •     1/2 cup bourbon or rum
  •     2-1/2 cups vanilla wafers, crushed
  •     1 cup finely chopped walnuts
  •     Powdered sugar



Step 1: Melt chocolate in microwave.

Step 2: Stir in sugar, corn syrup, and them blend in bourbon or rum.

Step 3: Mix nuts and crushed wafers in separate bowl, then add to chocolate mixture.

Step 4: Form into 1" balls and roll in powdered sugar.  Store rum balls air tight container for up to 7 days.  Rum balls can also be stored in the freezer for up to 3 months.