Monday, September 30, 2013

Double Dipped Rice Krispies Buckeyes

When it comes to baking, utilize your resources.  We had a box of Rice Krispies in the cupboard just lying around and we decided to not let them go to waste.  And from here the true creativity begins.  Instead of normal old (but still delicious) Rice Krispy Treats, we chose to combine two classics: Rice Krispies and Peanut Butter Buckeyes.  And ta-da! Double Dipped Rice Krispies Buckeyes.  Normal buckeyes are rich and you can only eat a couple at a time.  With the krispy rice in the beginning, these bite-sized treats take on a whole new dimension.  And become that more irresistible in the process.

The Double Dipped Rice Krispies Buckeyes require peanut butter, powdered sugar, vanilla extract, butter, rice krispies, semi sweet chocolate and paraffin wax.

Start by emptying one 18 ounce jar of peanut butter into a large bowl. Mix with 1/2 cup of softened butter. Add in a tablespoon of vanilla extract.

Mix in one pound of powdered sugar. 

Slowly add in 2 cups of rice krispies treats.  If you want more crunch add in more of the cereal. 

 Roll the mix into 1 inch balls.  Place onto a cookie sheet and then into the refrigerator for 10-15 minutes. 

Ashley's Tip: Rub butter onto your hands in order to prevent massive amounts of peanut butter sticking to your hands. 

While the peanut butter mix is in the refrigerator, heat the entire bag of semi sweet chocolate on medium heat in a small sauce pan.  Add 3-4 oz of paraffin wax.  Keep stirring to avoid overheating the chocolate.

Use tooth picks to dip the peanut butter balls.  Then place onto a cookie sheet.  To save on toothpicks pull them out after a couple of minutes and reuse them.

Aubree's Note: To add more chocolate flavor dip them twice. Wait for the chocolate to harden the first time before dipping them again.

These are still pretty rich so beware, however the recipe makes lots so be sure to share!


1 18oz jar of peanut butter
1/2 cup of softened butter
1 tablespoon vanilla extract
1 lb powdered sugar
2 cups rice krispies
1 bag semi sweet chocolate
3-4 ounces of paraffin wax

Beat peanut butter, butter, and vanilla extract in a large bowl.
Add powdered sugar and then slowly add in rice krispies.
Roll into balls and refrigerate for 10-15 minutes.
Melt chocolate and paraffin wax in a small sauce pan over medium heat.
Dip the peanut butter balls into the chocolate and let harden on a cookie sheet.
Dip a second time.

Tuesday, September 24, 2013

Maxine's Acini Di Pepe Salad

Summer may have come and gone, but the food can stay year round!  While the fall will bring wind and rain, we can enjoy the sides that made our hearts so happy on the old summer days.  In our opinion sides are sometimes the best part of some meals-- that's why we're sharing one of our absolute favorites.  This one-of -a-kind salad features a unique type of pasta, acini di pepe.  Maxine's Acini Di Pepe Salad is a cool, light, and fruity combination that's perfect to take on a picnic. The recipe yields plenty and holds well which means you can eat it later in the day, and the day after, and the day after that. We always do!

Start by cooking a box of acini di pepe per the instructions on the box.

Drain the pasta and rinse with cold water.

In a medium sauce pan combine 1 beaten egg yoke, 3/4 cup sugar, 3/4 cup pineapple juice plus 2 tablespoons pineapple juice and 1 tablespoon all purpose flour.

Cook over medium heat, stirring consistently, until thickened.  Poor over pasta, mix well and then cool completely.  Leave it in the refrigerator and come back to it later.

Ashley's Tip: Use the pineapple juice drained from one of the cans of pineapples that you will need later in the recipe. 

Drain one 8oz can of pineapple tidbits.

Drain one 8oz can of crushed pineapples.

Combine all the pineapples into the pasta mix. Next add in one 8oz container of cool whip and 2 cups of miniature marshmallows.

Last add in one drained 8oz can of mandarin oranges.

Aubree's Note: Grapes cut in half also are super good in this recipe!  However our family friend Maxine's original recipe did not call for the grapes so it's really up to you. 

Our mom has been cooking this recipe for years, it's truly one of our favorite go-to's.  Hopefully you enjoy this cold salad!

1 14.5oz pkg of acini di pepe pasta
1 egg yoke beaten
1/2 cup sugar
1 tablespoon all purpose flour
3/4 cup plus 2 tablespoon pineapple juice
1 can 8oz crushed pineapple drained
1 can 8oz pineapple tidbits drained
1 can mandarin oranges drained
1 8oz carton cool whip
2 cups miniature marsh mellows

Cook pasta according to the box.  Drain and rinse with cold water.
Combine egg, sugar, flour and pineapple juice in a medium sauce pan over medium heat.  Stir continuously until thickened.  Mix into pasta. Cool completely.
Mix in all pineapples, cool whip and marshmallows,
Drain mandarin oranges and combine.