Can I start with a CONGRATULATIONS to my beloved Pittsburgh Steelers!!! Or should I call them the Six-burgh Steelers? Last night's win over the hard fighting Arizona Cardinals was a thrilling nail biter. I love football and I love the Superbowl...and I love the fun food we all seem to trot out for Superbowl parties!The weeone and I were lucky enough to spend the game with a great group of friends who share our love of all things Steelers. Sherri, the host, made tasty potato salad and a delicious brisket that we made sandwiches with and accompanied a broccoli salad my mom brought, queso and cheesecake ball brought by the other Sherri and the treats below that I contributed. So, there was a mix of the good for you, the okay for you and the completely indulgent!
Chocolate Peanut Bites
Rachel Ray
3 tablespoons butter
1 12oz bag chocolate chips
1 cup peanut butter
1 1/2 cups roasted, unsalted peanuts, finely chopped
In a medium saucepan, melt the butter over low heat. Add the chocolate chips and peanut butter and whisk until smooth. Remove from the heat and pour into an 8-inch square baking dish. Refrigerate until firm, about 45 minutes.
Place the chopped peanuts on a large plate. Drop teaspoons of the chilled chocolate mixture onto the plate and roll them in the peanuts until coated. Roll briefly between your palms to form balls (if the mixture becomes too soft, refrigerate between batches). Refrigerate the bites in an airtight container.
Gingerbread Straws
Pam Anderson
The Perfect Recipe for Losing Weight and Eating Great
makes approximately 54 cookies
Rachel Ray
3 tablespoons butter
1 12oz bag chocolate chips
1 cup peanut butter
1 1/2 cups roasted, unsalted peanuts, finely chopped
In a medium saucepan, melt the butter over low heat. Add the chocolate chips and peanut butter and whisk until smooth. Remove from the heat and pour into an 8-inch square baking dish. Refrigerate until firm, about 45 minutes.
Place the chopped peanuts on a large plate. Drop teaspoons of the chilled chocolate mixture onto the plate and roll them in the peanuts until coated. Roll briefly between your palms to form balls (if the mixture becomes too soft, refrigerate between batches). Refrigerate the bites in an airtight container.
Gingerbread Straws
Pam Anderson
The Perfect Recipe for Losing Weight and Eating Great
- 3 3/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 cup molasses
- 1/4 cup water
- 12 tablespoons softened butter
- 1 cup light or dark brown sugar, firmly packed
- 1/4 cup granulated sugar
- Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
- In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
- Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
- Heat oven to 350 degrees.
- On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.
makes approximately 54 cookies
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