Peanut Butter Cups

Tim Dneen

This is a real no brainer that is extremely good and easy to prepare. It is also extremely versatile.

For Filling:

  • 1 lb. powdered sugar
  • 2 C graham cracker crumbs
  • 8 oz. chunky peanut butter (not, “old fashioned”)
  • 1 C (2 sticks) melted butter

Coating:

  • 12 oz. chocolate chips
  • 1/2 C (1 stick) butter

Mix first four ingredients well. Form into balls and place into petit four cups. Chill about 1 hour. Meanwhile, melt chocolate chips and butter together over low heat. Fill cup with melted chocolate (approximately 1 tsp.) Chill again and eat!

You can also press filling into a 9×1 3 baking pan. Chill for one hour and pour chocolate over the whole thing. Chill again and cut into squares. Or, you can roll into balls, chill one hour and dip into chocolate and place on rack over a sheet pan to catch drips. Any way you do it, they’re good.

by Tim Dineen

Best Peanut Butter Fudge Ever Made

Barb O’Hanlon Dineen

  • 1 lb. white almond bark
  • 1 C peanut butter, creamy or chunky

Melt almond bark in top of double boiler over hot water. Stir in peanut butter. Pour into buttered pan.

by Tim Dineen

Oven Caramel Corn

Beth Dineen Engel

  • 2-3 batches popcorn
  • 2 sticks margarine
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 C brown sugar
  • 1/2 C white corn syrup
  • 1/2 tsp soda

Combine brown sugar, margarine, syrup, and salt. Boil for 5 minutes on medium heat. Remove from heat and stir in soda and vanilla. Pour immediately over popped corn. Use large roasting pan and stir well. Place in the oven for 1 hour at 250, stirring every 15 minutes. After baking, pour coated popcorn on waxed paper to cool.

by Tim Dineen

3-2-1 Almond Roca

Debbie Barnett Dineen

I made this recipe for a women’s meeting I go to, only brought half of the recipe with me because I was sure each would take only one bite to be polite. Well these women emptied the container and all asked for a copy of the recipe.

  • 3 cups raw almonds
  • 2 cups sugar
  • 1 cup butter
  • 6 oz chocolate chips

Cook first 3 ingredients over medium heat in large heavy pot, stirring constantly with metal spoon until candy stage (first it is separated, then thick and light, then thin and caramel colored). This takes 15-20 minutes. Spread on ungreased cookie sheet as thin as possible.

Sprinkle chocolate chips on top and when melted, spread evenly. Refrigerate until firm, then break apart.

by Tim Dineen

See's Original Fudge

  • 4 1/2 cups sugar
  • 36 oz semi-sweet chocolate (2 1/4 lb)
  • 1/2 pound butter
  • 1 teaspoon vanilla
  • 1 can evaporated milk
  • 7 ounces marshmallow cream
  • 2 cups nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil)

Cream butter and marshmallow together and add chopped chocolate.

Pour hot sugar mixture over chocolate mixture.

After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm.

This recipe makes about 5 lbs of fudge.

by Tim Dineen

Peppermint Patties

These are totally no-brainer candies that are extremely easy to make!  But damn, they are good! You’ll never buy a peppermint patty again after tasting these!

  • 1 can sweetened condensed milk
  • 1 tbsp peppermint extract
  • 6 cups powdered sugar – sifted
  • 1 1/2 pounds milk or semi-sweet chocolate, melted

Mix milk, powdered sugar, and extract until smooth and well blended.

Shape into 1 inch balls, place on parchment paper and flatten to about 1 1/2″ circle.  Let dry at least 1 hour.  Turn over and dry again, 1 hour.

Dip into melted chocolate, place on parchment to set.  Eat.

by Tim Dineen

Crème Eggs

Fondant Crème Eggs

  • 2 ½ Lbs. Fondant
  • ½ Cup Heavy Cream
  • ½ Lb. Butter
  • 1 Tsp. Pure Vanilla Extract

Blend the fondant and butter together until crumbly in texture.

Cover and refrigerate overnight.

Bring the cream to a boil in a heavy saucepan.

Mix the cream with the fondant mixture until well blended.

Allow mixture to rest for 3 to 4 hours.

Form mixture into egg shapes and allow to air dry for 4 to 6 hours before dipping.

Coconut Crème Eggs

Add 8 Oz. of coconut to the above mixture during the addition of the cream.

Irish Potatoes

Can be made with the above coconut crème recipe by shaping like potatoes and rolling in cinnamon.

by Tim Dineen