Butter Ball Chiffons
30 Servings
Ingredients
* 1 cup butter, softened
* 1/4 cup confectioners' sugar
* 1 package (3.4 ounces) instant lemon pudding mix
* 2 teaspoons water
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 cup chopped pecans or walnuts
* 2 Heath candy bars (1.4 ounces each), chopped
Directions
* In a small bowl, cream butter and confectioners' sugar until light and
fluffy. Beat in the pudding mix, water and vanilla. Gradually add flour. Stir in
nuts and chopped candy bars.
* Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake
at 325� for 12-15 minutes or until lightly browned. Cool for 3 minutes before
removing to wire racks. Yield: 5 dozen.
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Mar 7, 2010
Crunchy Peanut Bars
Crunchy Peanut Bars
8 Servings
Ingredients
* 1/4 cup light corn syrup
* 2 tablespoons brown sugar
* 1 tablespoon sugar
* 1/4 cup creamy peanut butter
* 1-1/2 cups cornflakes
* 1/4 cup Spanish peanuts
* 1/2 cup milk chocolate chips, melted
Directions
* In a large saucepan over medium heat, bring corn syrup and sugars to a
boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and
peanuts.
* Gently press into a 9-in. x 5-in. loaf pan coated with cooking spray.
Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or
until firm. Cut into bars. Yield: 8 bars.
8 Servings
Ingredients
* 1/4 cup light corn syrup
* 2 tablespoons brown sugar
* 1 tablespoon sugar
* 1/4 cup creamy peanut butter
* 1-1/2 cups cornflakes
* 1/4 cup Spanish peanuts
* 1/2 cup milk chocolate chips, melted
Directions
* In a large saucepan over medium heat, bring corn syrup and sugars to a
boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and
peanuts.
* Gently press into a 9-in. x 5-in. loaf pan coated with cooking spray.
Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or
until firm. Cut into bars. Yield: 8 bars.
Blueberry Yogurt Muffins
Blueberry Yogurt Muffins
6 Servings
Ingredients
* 1 cup all-purpose flour
* 6 tablespoons sugar
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 egg
* 1/2 cup vanilla yogurt
* 3 tablespoons canola oil
* 2 tablespoons 2% milk
* 1/2 cup fresh or frozen blueberries
Directions
* In a small bowl, combine the flour, sugar, salt, baking powder and baking
soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry
ingredients just until moistened. Fold in blueberries.
* Fill greased or paper-lined muffin cups three-fourths full. Bake at 350�
for 20-22 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6
muffins.
6 Servings
Ingredients
* 1 cup all-purpose flour
* 6 tablespoons sugar
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 egg
* 1/2 cup vanilla yogurt
* 3 tablespoons canola oil
* 2 tablespoons 2% milk
* 1/2 cup fresh or frozen blueberries
Directions
* In a small bowl, combine the flour, sugar, salt, baking powder and baking
soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry
ingredients just until moistened. Fold in blueberries.
* Fill greased or paper-lined muffin cups three-fourths full. Bake at 350�
for 20-22 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6
muffins.
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