BUCKEYE BALLS II
These are chocolate-covered balls of peanut butter and confectioners' sugar.
Provided by Allison O'Brien
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h25m
Yield 30
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 22.8 g, Cholesterol 8.1 mg, Fat 12 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 81.2 mg, Sugar 20.7 g
PARMESAN BROCCOLI BALLS
I have made this recipe for parties before, and they seem to go quite quickly. These are great warm or cold.
Provided by Heather P
Categories Appetizers and Snacks Cheese
Time 1h40m
Yield 36
Number Of Ingredients 8
Steps:
- Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.
- In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet.
- Bake 15 to 20 minutes in the preheated oven, until browned.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 4.2 g, Cholesterol 32 mg, Fat 5.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 186.3 mg, Sugar 0.5 g
BLEND OF THE BAYOU
My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BROCCOLI BALLS WITH HARISSA-YOGURT SAUCE
These falafel-inspired broccoli balls are perfectly crisp on the outside, creamy on the inside and loaded with vibrant fresh herbs and spices. Paired with a tangy and spicy harissa-yogurt sauce, they can be perfect guilt-free hors d'oeuvres for your next party, a fiber-packed vegetable side dish or a crunchy addition to a salad. Since harissa pastes can vary widely in spiciness, feel free to adjust to your liking. They freeze really well, so make a double batch and freeze some for another night.
Provided by Food Network Kitchen
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pour about 1 inch of water into a large skillet and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket in an even layer. Set the steamer basket over the boiling water and cook until crisp-tender, about 8 minutes (depending on the size of the florets). Transfer the broccoli to a large plate to cool slightly.
- Line a baking sheet with paper towels. Making sure to reserve the liquid, drain the chickpeas and rinse thoroughly under cold water. Spread the chickpeas evenly on one half of the prepared baking sheet and the broccoli florets on the other half. Pat the chickpeas and broccoli with additional paper towels to remove excess liquid.
- Put the parsley, cilantro, lemon juice, cumin, coriander, baking powder, garlic, onion, 1 teaspoon salt, several grinds of pepper and 3 tablespoons of the reserved chickpea liquid into a food processor. Pulse the ingredients until finely chopped, about 30 seconds. Add the chickpeas and broccoli and pulse again, stopping and scraping down the sides as needed, until the chickpeas and broccoli are finely minced, about 2 minutes. Transfer the mixture to a medium bowl and stir in the panko. Cover and refrigerate for 30 minutes.
- Meanwhile, combine the yogurt, olive oil, harissa (to preferred spice level), 2 teaspoons water, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Refrigerate to chill.
- Preheat the oven to 375 degrees F; set a wire rack inside a baking sheet.
- Using a tablespoon or medium scoop, form the chickpea-broccoli mixture into 1 1/2-inch balls, each about 1 heaping tablespoon. Evenly space the balls on the wire rack and spray generously with olive oil spray. Bake, rotating the baking sheet halfway through and coating the balls again with olive oil spray, until deep golden and crisp, about 45 minutes. Serve warm with the yogurt sauce.
BAYOU BROCCOLI
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories Vegetable
Time 1h5m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice and broccoli according to package direction.
- Saute onion and celery in a small amount of fat in a skillet.
- Combine sauteed vegetables, rice, broccoli and butter.
- Melt cheez whiz in the soup with 1/2 cup water in saucepan.
- Stir into broccoli mixture, mixing well.
- Spoon into a greased casserole dish.
- Bake at 350* for 30 minute.
Nutrition Facts : Calories 445.4, Fat 20.3, SaturatedFat 11.6, Cholesterol 51.8, Sodium 799.5, Carbohydrate 55.6, Fiber 3.1, Sugar 3.8, Protein 10.3
OVEN-BAKED CHEESY BROCCOLI BALLS
Fresh steamed broccoli can be used in place of the frozen, please make certain to hand-squeeze out excess moisture in the broccoli before using in this recipe, These make a wonderful side dish to any meal. Yield amount is for 1-inch balls only and is only approximate, you can shape into size desired. Plan ahead the mixture needs to chill for 4 hours before shaping into balls.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 4h15m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Place the frozen broccoli in a microwave-safe bowl and microwave on HIGH for 5-6 minutes; cool and squeeze out any excess moisture with hands, place in a large bowl.
- Add in stuffing mix, Parmesan cheese, cheddar cheese, onion, beaten eggs, seasoned salt, garlic powder, black pepper and cayenne to taste (if using) mix until combined adjusting seasoned salt and pepper to taste.
- Cover and refrigerate for 4 or more hours or until all the moisture is absorbed and the mixture is completely cold.
- Shape into 1 or 1-1/2-inch balls, then place onto greased baking sheet.
- Set oven to 325.
- Bake for 12-15 minutes for 1-inch balls (bake a little longer for 1-1/2-inch balls) or until browned.
- If desired immediately sprinkle finely grated cheddar cheese on top.
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