Peanut Butter Balls

Is there anything more beautiful than the combination of chocolate and peanut butter? Of course not. I am so "pro" chocolate/peanut butter marriage that I used to put actual peanut butter on chocolate ice cream. Used to. Then I stopped, because I was a 100 lb. 3rd grader.

There are several reasons to make these, but the most important reason is because they're easy. So easy. I could kiss whoever made no-bake goodies trendy, because the thought of cracking one egg or measuring flour can make me break out in hives. I'm not interested. What I am is tired, hungry and in a hurry. So let's not waste anymore time chatting and get to work.

Ingredients:

• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 3 tablespoons butter, softened
• 1 large back chocolate chips
• 1 full tablespoon of Crisco

Directions:

• Stir together powdered sugar, peanut butter and butter. To be honest, I use my hands. No wooden spoon can stand up to this stickiness.
• Roll into balls and place on baking sheet. Make sure and cover the baking sheet with wax paper. This is vital.
• Place the balls into the fridge for 20-30 minutes.
• Melt the chocolate chips and Crisco over a very low heat, stirring constantly with a wooden or metal spoon.
• Dip peanut butter balls into chocolate using a spoon (and your fingers, honestly), and place back on wax paper.
• Place balls into fridge until chocolate is hardened, about 30 minutes.
• For an extra-special touch, add sprinkles or crushed nuts onto balls immediately after dipping in chocolate.

I dare you to make these without actually eating one. 

I knew you couldn't do it.

Love and bake-less magic,

Red Lobster Cheese Biscuits

Truth: I eat no sea food. At all. No, not even crab cakes or clam chowder. The thought of eating a fish or anything originating from the ocean disgusts me. And yes, I am completely comfortable eating a cow or a pig. I'm a mystery.

Another truth: I have never stepped foot into a Red Lobster.

Okay, last truth: Not once in my life have I tasted the famous Red Lobster cheese biscuits. So to be truthful, I don't know if this came even close. But I know someone who does...

Years ago, when my husband was in middle school, he and his classmates visited the museum at Bob Jones University here in Greenville, South Carolina. Being the sophisticated and polished young man that he was, he wore his favorite AC/DC shirt underneath his collared shirt. Unfortunately, as he was gazing upon some renown painting, he got a little warm. So what do you think he did?

Of course. He took his shirt off, revealing Angus Young and his buds. What happened next doesn't surprise me: he was kicked out; left on the streets to fend for himself. This is before protocol and liability. It was the 90's.

Poor Tim found himself stranded at a Red Lobster across the street without a dime to his name. Some waitress took pity on him and gave him all the cheese biscuits and coke he could handle.

All this to say, I may not have any great expertise in Red Lobster cheese biscuits, but the man eating next to me does. And he claims that these.were.INCREDIBLE. I would certainly hope so-he's eaten four.

I rest my case.


Ingredients:

• 1 1/2 cups bisquick or biscuit mix
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup milk
• 2 tbsp butter
• 1 tbsp oregano
• 1/2 tbsp garlic salt

Directions:

• Preheat oven to 400 degrees.
• Mix bisquick, shredded cheese and milk in a bowl.
• Place tablespoon-fulls of mixture on baking sheet.
• Bake for 10-12 minutes.
• While that's baking, melt the butter in a bowl and stir in oregano and garlic salt.
• Remove biscuits from the oven and brush butter mixture over them.
• Bake another 5-7 minutes.
• Serve warm.

Okay, I will admit, if I were one to eat clam chowder or another fishy soup, this would be tasty with it. It would also compliment potato or broccoli soup. Or tacos. Or your Friday night pizza. Anything, really.

They're divine.

Love and cooking-blind,

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