Cooking Tips & Hints
                 Week 81 Featured Recipe
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BUCKEYES
(click for printable version of this recipe)
This week’s recipe is for the Cincinnati Bengals and the Cleveland Browns, two teams from Ohio, the Buckeye State. The buckeye tree is the state tree and the nuts (not edible) from the trees were named such because they resemble the eye of a deer. These treats can be kept in the freezer for up to a month so you can prepare them ahead for the upcoming holidays. This recipe makes 45 'Buckeyes'. Enjoy.
TOOLS:
• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Spatula
• Microwave Bowl
• Mixer
INGREDIENTS:

• 1 ˝ oz white chocolate chips
• 2 3/4 cups creamy peanut butter (not
  natural)
• 4 tbsp unsalted butter
• 3 cups confectioners’ sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups semisweet chocolate chips
(CLICK ANY PICTURE TO ENLARGE)

PREPARATION:  Line baking sheet with parchment paper. Microwave white chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, appx 1 minute. Let cool for 5 minutes. Using mixer, beat peanut butter, melted white chocolate, butter, sugar, vanilla & salt on medium-high speeduntil just combined, about 1 minute. Roll dough into 1 1/4 inch balls and place on prepared sheet. Freeze until firm, appx 30 minutes.

Microwave semisweet chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, 1 ˝ to 2 minutes. Using toothpick, dip chilled balls into melted chocolate, leaving top quarter of balls uncovered. Return balls to prepared sheet and refrigerate until chocolate is set, about 1 hour. Serve.

HINTS: This recipe makes 45 "Buckeyes". You can use a double boiler to melt the chocolate, if you prefer. If using the microwave, don’t rush the melting by turning the microwave on HI. It is very easy to burn the chocolate.
(CLICK ANY PICTURE TO ENLARGE)