BON BON'S

Here is a really tempting treat for all you peanut butter-chocolate lovers out there. This is a recipe I learned from my Husbands family. They break these bombs out every year at Christmas and we load up on them and....well, we load up let's just say. They are very easy to make and kids love to help out. I made these for Easter this year as little chocolate eggs and they were a huge hit at a party we had.

1 pkg 13-0z graham crackers made into crumbs (put in a zip lock and do a dance--lock if first though)

1/2 cup butter or margarine (I always go for the butter)

2 1/2 cups peanut butter (smooth is better---because I said so)

1 lb. powdered sugar

1 pkg milk chocolate chips

3/4 lb. chocolate almond bark

3/4 lb. vanilla almond bark

Combine crumbs, butter, peanut butter, and sugar. Work together until smooth. (Come on, use your hands!) Make into small balls and freeze. This makes a lot. Then dip into chocolate chips and almond bark, which have been melted over hot water. (I never do the hot water thing, I just do the microwave thing. Break up the almond bark with the chocolate chips in bowl and cook one minute at a time, stirring between minutes. This has never been too hard, and goes quickly) Let them set up or cool on wax paper and then you can put them in the fridge or freezer until you are ready to serve them. Fridge for short term, because they are better if you let them thaw a little.

Tip 1: I use a toothpick to stab the peanut butter balls, and then dip into chocolate sideways, but be fast or you will drop it, if the toothpick does not stay in, then you may need to put the peanut butter balls back into the freezer for a while.

Tip 2: Sometimes it is hard to get the whole ball covered in Choclate, so I just got most of it and went back later and added a swirl on top, they looked rather fancey, so just be creative.

Tip 3: If you mess up on one you have to eat it. Sorry, rules are rules.

Have fun and don't eat too many, you will want to share these babies---or not!

Grandma's Bread

I bet if you are living out there you have a grandma that cooks something really well. I have one that cooks a lot of things really well. Over the last few months I have been trying to perfect her bread recipe. I have called her for tips, and done research online for making bread and this batch finally turned out great, so I thought I would share a few things I have tried that have made my bread successful---uh--once. So anyway if you trust me, or if you don't, her are my two bits. My best advice for making anything is to have a clean kitchen, this is probably why this is only my first post in the last 6 months. Then when you are sparkling clean, turn on some instrumental music(because stuff with words may mix you up when reading the recipe), put on your best apron(mine are worn through--but they work), and mentally tell yourself that this will be great! Now you are ready.

For bread I use a Bosch mixer. I don't suggest doing bread without a mixer because I think it is way too much work. But if you need a work out in the arms, go for it. Here is the recipe:

Grandma's Bread

1 quart warm milk (4 cups)

6 T. Shortening or oil (I have used both, and both work)

6 T. Sugar

4 t. Salt

Heat milk in a sauce pan, and then add oil, sugar, and salt and dissolve. Let cool to warm so your yeast won't die.

Get your yeast ready in a mug--it has to be a mug, because that's what I use, and if you don't, your bread will fail--I suggest a Christmas mug with reindeer on it, that usually works the best for me.

So- put 2 T. of yeast, 1/4 cup warm water, and 1 T. of sugar in a MUG and mix around with a spoon. Let it sit while your milk is cooling.

When both are ready add to mixer

Add 6 cups bread flour(sift it if you have time, it does help) -then let mix for a few minutes. I learned a tip from a website that at this point let your gluteny dough sit for about 10-15 minutes. It will rise and then mix it again and add flour until the dough pulls away from the edge of the bowl. This is I guess where the love seeps in, you are probably battling kids or phone calls or messes by this point and just want to be done. So you feel really mad, but the process of waiting to finish makes the heart grow fonder...um...you could actually skip this step and just finish adding the flour, but try it if you want.

Take the lovely dough out of the mixer and put it in a greased bowl. Greasing the bowl helps it come out when you are done and hold in the moisture. Cover with a towel and let raise till double....or till you think it is big a poofy. Then divide into four sections and roll into loaves. Put into bread pans(I use glass so I can see through) and let raise till poofy again.

Preheat oven to 375 degrees, bake for about 25-30 minutes. Tops will be golden brown and sides will be light brown or still almost white. Do not over cook. You'll know when it's done....uh, just kidding, you probably won't but I love when people say that, so there you go. Just do your best, and when it is done spread butter on top and let cool.

So there you have it. One of our family's favorite things to do with homemade bread is to toast it, butter it, and dip it in hot chocolate. This is a great Christmas morning breakfast. This is a great snack at midnight too for Santa Clause.

Mommy, when are you going to make ribs?

I think the greatest thing a cook can hear is a request for more! Last week my son said, "mom, when are you going to make those ribs? I love those things, they are my favorite." Now, not many things get me in the mood to cook, but I'll tell you what, that short statement created a desire to rush onto a farm, find a pig, pull out some ribs, slap on some sauce and cook up a feast for my little man! Well, not really, but I go a long way on a compliment.

This great recipe is one that my mother taught me and still brings back memories of walking into the house after church on Sunday's and smelling tender, juicy, ribs. It was one of those meals you just couldn't wait for, and when you finally took your first bite, which in our home was after some dilliberation (prayers were sometimes long at our house)....you felt like all was well with the world. I hope that this is the feeling I have given to my son, and that is why he loves when we have ribs!

So, I thought I would share this great, easy, recepie with you. Sorry I only have a picture of before....I know that some of you hate the look of raw meat, but a "cooked" picture would make you too tempted, so this will do.

Some tips: I get my ribs at Costco--they are enough for several meals. I usually double the sauce to cover the ribs. It depends on how big your roasting pan is. Put in before church and it is ready to eat when you get home! Serve with rice, and your favorite veggie!

Barbequed Spare Ribs

3-4 lbs Spare Ribs (browned)

1 Cup Sliced Onions

1 Cup Catsup

1 Cup Water

2 t. Salt

2 t. Worchestershire Sauce

1/2 Cup Vinegar

1/4 Cup Brown Sugar

2 t. Dried Mustard (I use regular)

Put in a roasting pan with juices covering meat. Bake @ 300-325 for 3 hrs.

Butter anyone?

A few months ago I made shortbread. I had never made it before, but I knew I liked it and I knew that it was not too healthy for me. It is almost straight butter, and sugar. But what I liked about these cookies was they just melted in your mouth. We added some crushed raspberries in the middle and they made a tasty snack. Then a few weeks later I was craving them again, but I resisted the temptation to make some more....thank goodness for high food prices, because if butter were as cheap as....oh, nothing is cheap anymore, so that comparison is invalid.

Soooo....if any of you are in the mood for some really buttery treats, go make some short bread!

Melt-in-Your-mouth Shortbread (24 cookies)

1 cup butter 1/4 cup cornstarch
1/2 cup confectioners' sugar 1 1/2 cups all-purpose flour

Preheat oven to 375 degrees. Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3-4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 12-15 mintues..watch that the edges don't brown too much. Cool on wire racks.

***if you want to add a filling, I just pressed a small dent in the middle of each cookie right after I took them out of the oven. They are fragile, but if you let them sit on the cookie sheet for a few minutes before moving them, it will work better. Good Luck.

(Found on Allrecipes.com)

Taste buds are Happy.....

I have decided that I have a talent. I can eat! I like to eat, and I am rather good at it. What I have lacked in the past was the ability to COOK.

I mean I could throw a few things in a casserole dish and pop it in the oven, but the problem was that I popped the same old things in the oven over and over, and did this for almost 8 years of marriage......needless to say I feel my taste buds have suffered.

Lately I have tapped into the previously unknown world of cooking splendor. I have spent some hours learning about spices, herbs, what goes with what....I now have things in my cupboard that I didn't know you could eat. I have broadened my mind, and now I understand that Salt and Pepper were not the only things created to flavor and season our food.....Heavenly Revelation!

So from time to time I will share what I have learned as well as some great places to get ideas, and recipes that we have tried that we like. In the past month I have tried over 15 new dishes, and have actually looked forward to cooking dinner for uh....... the first time in my life.

Sooooo....this is my cookin' Blog. I hope to get better with food photography, cooking, and running to loose the weight I will invariably put on, now that I use cream, butter, and all sorts of unhealthy ingredients....I think my taste buds are addicted.

In this small way I hope to connect with you all in the web-space world. Please feel free to critic, make suggestions, laugh, and share your own ideas.

Since I have a life time of feeding hungry mouths to look forward to----I have finally decided to use the small talent I have been given (that of the ability to eat good food) and increase my capacity to GROW....hopefully not physically.....Enjoy!

(Pictured is a fun version of Lasagna, called Mexican Lasagna)