I live in the community in which I grew up! I know a lot of people because I have one of “those” last names (or at least it was before I married T)..meaning, everyone knows my family and it’s rather large. I’m excited to have Val guest blogging today, who also shares of one of “those” last names. I haven’t known Val all that long, but I’ve know her in-laws pretty much my entire life! Val shares an enthusiasm for food & parenting that I do and those are some of the many reasons that I asked to her to be a guest this week! I hope you enjoy this edition of #TastyTuesday!
One of my favorite holiday traditions is making Christmas goodies with my family. Growing up I remember making Christmas cookies with my Mom and sisters and today I love baking with my kids. I love making Christmas cookie
plates as gifts and to bring to Christmas parties, so I start making, freezing and storing Christmas goodies right after Thanksgiving. Each week I try to make a couple different varieties of goodies so I have a diversity of goodies for my cookie plates (and so I have enough to make it till the end of Christmas). One Christmas goodie that it seems inevitable that I end up making a few batches of is my family’s favorite – Peanut Butter Balls (affectionately known as Christmas Crack by my husband!)
Peanut Butter Balls
18 oz jar Creamy Peanut Butter (Many brands have decreased their jar size over the last few years so if you can’t find an 18oz jar you’ll be fine, but you might want to add an extra scoop of peanut butter to your recipe. If you live in Iowa, I personally know that Fareway still sells their generic brand at an 18 oz size.)
2 cups Powdered Sugar
4 Tbsp Butter, soften
5 cups Rice Krispies cereal
Chocolate Almond Bark, melted
Combine first four ingredients. The mixture should be able to stick and stay together, and at the same time not leave peanut butter all over your hands. Roll mixture into balls about the size of a quarter. Dip balls into melted almond bark. (If your almond bark is really thick, add a tablespoon of shortening to the almond bark to thin it out slightly but not changing the flavor.) Refrigerate or keep in cold storage.
***Chef’s Note*** I like to use a spoon to help cover each peanut butter ball in almond bark and then spoon the ball onto a fork to drain off excess chocolate before letting it set on a cookie sheet with parchment paper on it.
If you are looking for some more Christmas cookie recipes, check out my Iowa Christmas Cookie Exchange that includes 16 different recipes to fill your Christmas goodie plate!
Val blogs at “Corn, Beans, Pigs and Kids” where she shares about life as a farmer, farmer’s wife, stay at home mom and volunteer.