The Chocolate Lady Dishes

As Christmas approaches, my work in the kitchen grows more frantic! The standards, Oreo truffles, peanut clusters,and peanut butter balls, are made and hidden in the freezer.

Now it’s time to branch off into the new and different!

My sister Sandy shared this recipe that, with mashed potatoes in the middle, definitely qualifies for the different! But since I love both mashed potatoes and chocolate, I was game to try it! Believe it or not, they really taste good!

Mashed Potato Candy

Combine in mixing bowl: 4 cups powdered sugar, 4 cups coconut, 3/4 cup of cold mashed potatoes (without butter or milk), 1 1/2 tsps. vanilla and 1/2 tsp. salt.

Line a 9 inch square cake pan with foil and butter it. Spread the coconut mixture into the pan. Cover and chill overnight.

Cut into 2 inch by 1 inch rectangles. Cover and freeze.

Melt 1 pound of dark candy coating. Dip the bars in the coating and place on waxed paper to harden. Store in airtight containers.

These do freeze well, so they are perfect to make ahead and hide until you need them!

My nephew Justin sent me a some peanut butter creams today. Bless his heart, he knows they are my favorite!

Now these are a cookie with some history! The original recipe was in the cookbook that my class made years ago in third grade. Each child brought in a recipe and we compiled them into a special Mother’s Day cookbook for our moms. I think we even had them in for tea.

A kid named Jimmy brought this recipe. My mom still has the mimeographed cookbook with the original recipe handwritten in Jimmy’s 3rd grade handwriting. It also included my recipe for Spamburgers, at least my taste buds have matured since then.

Anyway…the recipe had stood the test of time and has become a family staple. Justin is required to make them for every family gathering or else he can’t eat. (Well not really, but we still give him grief!)

Fast, simple and really yummy, these are a perfect treat for those who love chocolate and peanut butter (like me!)

Thanks Jimmy and Justin!

Peanut Butter Creams

1/4 c. powdered sugar
1 c. semi-sweet chocolate chips
1/2 c. sweetened condensed milk
1 c. peanut butter

Form into balls. Drop on wax paper. Refrigerate and eat.

I know that Velveeta Cheese Fudge may sound just a little bit odd, maybe even a little bit crazy. But believe me, it sure tastes good!

It all started with my families annual “Iron Chef” competition at our spring family get-together. Every year my mom chooses a secret ingredient and all family members are encouraged to bring a dish using it. Then we appoint judges and have a taste testing. It really is a fun family tradition.

This year’s secret ingredient was cheese.

Now being the very creative person that I am, and with my love of chocolate, I wanted to find a recipe that would amaze everyone. A recipe that would be so unique that my family with just gaze in awe. I wanted to win.

But I had no new amazing ideas and I was running out of time. Then I remembered a fudge recipe that my husband’s aunt had shared with us several years earlier using Velveeta cheese. I scoured the recipe file and when I found it, I had Buddy help me make it.

It was a hit! Rich and creamy, it just melts in your mouth before settled on your hips for the rest of your adult life.

Velveeta Cheese Fudge

In microwave carefully melt 1/2 pound of Velveeta Cheese and 1/2 pound butter.

Sift in 2 pounds of powdered sugar and 1/2 cup of cocoa.

Add 1/2 tsp. vanilla and chopped nuts.

Spread evenly into a buttered 9 x 9 pan.

Cool then cut into pieces. Makes about 3 pounds of candy.

I doubled the recipe with no trouble. I would recommend sifting the powdered sugar and cocoa. Buddy and I didn’t do that and we did have a few sugar clumps in the final product.

I’ve been told it never fails as some fudges do. I do know it never fails to get attention and raving reviews from all who try it!

It looks so lonely sitting there in the midst of the crumbs; it is the last of the Christmas treats. Here it is mid-January, in the midst of sub-zero temperatures and wind chill factors and we are down to one lone Christmas treat. It was a great holiday but it went by much too quickly. Now all that remains is this one last treat.

At least it’s a really good treat! It was an experiment that Lola and I tried that was wildly successful! I took one of my favorite recipes, Chewy Chocolate Fudge (delicious as is) and substituted Nestle Swirled Dark Chocolate and Raspberry Chips for the regular semi-sweet chips in the recipe. They were wonderful and reminded me of a cordial cherry! Here’s the recipe:

Chewy Chocolate Fudge

Melt: 1-12 oz. package chocolate chips (or substitute 1 bag Nestles Dark Chocolate Raspberry Chips), 3 Tablespoons butter and 1 can sweetened condensed milk.

Add: 1 cup flour, dash salt, dash vanilla and 1 cup nuts (optional).

Drop on a foil lined pan and bake 7 minutes at 350 degrees. Let cool slightly before removing. These freeze well for up to 3 months, but will disappear in hours if left on the counter unattended.

So simple and so delicious! Chocolate and raspberries go so well together….. they remind me of Valentine’s s Day, which is just around the corner….. maybe it’s time to eat this last Christmas treat and move on to the next holiday! I think it’s time for a fresh batch!

Several Christmas’s ago, my oldest sister was having a very stressful holiday and hadn’t done any baking or candy making. I remember her bemoaning the fact that it simply could not be Christmas without Peanut Butter Balls. These have been a tradition in my family for years, and a huge favorite! Thankfully they are also very easy to make! We made two batches this year, one for ourselves and one to add to our goody plates that we shared with others. The filling can be made in advance and dipped later, but it really doesn’t take too long from start to finish, and it’s worth the effort!

Peanut Butter Balls

Combine: 1 1/3 stick of melted butter or oleo, 1 cup peanut butter, and 3 1/2 cups powdered sugar. Form into balls. Melt 6 oz. of chocolate chips with 1 Tbsp. of shortening. Dip each ball into the chocolate using a fork. Let harden on waxed paper. Store in a cool dry place and enjoy! Makes about 50 pieces depending on how much you snitch while dipping! I sometimes need more chocolate but if you have extra just dip in anything that’s handy to finish it up: raisins, pretzels, almonds, marshmallows, your fingers…

Enjoy a chocolate covered Christmas!