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Peanut Butter White Chocolate Candy

So very easy and NO BAKE!!!


2 cups Rice Krispies
2 cups Peanuts (dry Roasted)
2 cups Marshmallows
1 cup Peanut Butter (creamy)
2 (12 ounce packages) White Chocolate Chips plus, 1 cup


1. Combine Rice Krispies, Peanuts and Marshmallows in a LARGE bowl.

2. In a microwave-safe bowl melt peanut butter and white chocolate chips for 1 minutes…and then for 2o to 30 seconds, stirring after until melted.

3. Add Peanut butter mixture into dry mixture.

4.  Drop by 1/4 cup onto wax paper.  Let set until firm.  Usually 2 to 3 hours.  Store in an airtight container.

Note:  You can also use the colored marshmallows.


Peanut Butter Blossom Cookies


1/2 cup crisco butter shortening
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg

1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups AP (all purpose) flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (set aside)
48 Chocolate Candy Kisses, unwrapped


Preheat oven to 375 degrees.

Line cookie sheet with parchment paper.

In a large bowl, cream shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy.

Next add the  egg, milk, and vanilla extract; beat well.

Mix in the flour, baking soda, and salt; stir into creamed mixture until well mixed.

Roll dough into 1 inch balls (I use a cookie scoop to get uniform cookies) and roll into sugar that you have set aside.

Bake for 7 minutes.  After baking; press a chocolate Kiss into the center of each cookie.  Return to oven and bake an additional 2 minutes. Remove from oven and let cool on cookie sheet for 1 minute.  Remove from cookie sheet and let cool on wire cooling racks.


Mummy Candy Bar Treats

So cute to give to your favorite Ghosts and Gobelins!

Supplies needed:

White Crepe Paper (I found mine at the dollar tree.  I paid $1.00 for 2 rolls of it)
Black scrapbook paper or construction paper
Glue (stick or squeeze bottle-I actually used both)
Googlie Eyes ( I bought mine at the dollar tree for a $1.00.  It has 125 Googlie eyes.  It was the LAST package left. )
Full Size Hershey Chocolate Bar

Creating the *Mummy*

This is VERY simple to do!  Perfect craft for having those kiddo’s help!

Cut out a black square piece.  This does not have to be perfect and glue 2 google eyes to it.  Then glue it onto the candy bar.

I used the stick glue to place the paper onto the candy bar.  I used the squeeze glue on everything else.

Starting at the bottom on the front of the candy bar.  Glue down a piece of the crepe paper and hold it secure.  Then start wrapping your  candy bar to form your *mummy*.

My crepe paper was a little to wide for my liking.  So as I went around the candy bar, I folded it in half and it worked perfectly.  When finish tear off the crepe paper from the back of the Candy bar and glue in place!

I am going to be making up about 16 of these.  I am going to give some to the kids that ride the bus with my boys at the bus stop.  I might even make some for my kids teachers.  This took me less than 5 minutes to make.

I found this idea from The Idea Room.

~Enjoy, and have a Spooktacular Halloween!~


Fancy Peanut Butter Balls

My whole family loves these.  I really think I should make them more often.  I know my family would love that.  Not to mention,  my husband’s co-workers!


2 cups peanut butter (chunky or smooth–I prefer to use either all smooth or 1 cup chunky and 1 cup smooth)
1/2 cup butter-softened
3 cups confectioners/powdered sugar
1 tsp vanilla
3 cups Rice Krispie Cereal
1/4 bar pure paraffin wax
3 cups of Chocolate chips


Mix peanut butter, butter vanilla and powdered sugar, add cereal mixing well until well combined.

Form dough into 1″ balls (I use a cookie baller to make uniform shapes) and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.

In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know it’s weird but that’s what you do!!) with 3 cups of chocolate chips.

While I am working on forming the ‘balls’  I always store them in the fridge until I am ready to dip them in the chocolate.

You can use any dipping chocolate.  I like to melt some white chocolate and drizzle over the top.

Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.

I make these at Christmas time but they are good anytime of the year.  My family LOVES them.


This Recipe is linked to the following:

The “BEST” Creamy Peanut Butter Fudge!


  • 4 cups sugar
  • dash of salt
  • 12 oz. can evaporated milk (1 1/2 cups)
  • 10 oz. to 13 oz. of marshmallow creme
  • 28 oz. jar creamy peanut butter


1.  Line a 9×13 inch pan with wax paper. Set aside.

2.  Combine sugar and evaporated milk (DO NOT USE CONDENSED MILK) and a dash of salt and stir until combine.

3. Over medium heat bring to a boil, stirring constantly.  One it gets to a rapid boil.  Reduce the heat to low and continue stirring over low for 7 minutes.

4.  Remove from heat and add 28 ounce jar of creamy peanut butter.  Stirring until combine.  This will start getting thick pretty quickly.

5.  Add 13 to 15 ounces of  Marshmallow Creme.  Combine to well blended.  Again, it will get thick quick….

6.  Pour into the prepared pan.  For this fudge if I have time I let it set at room temp.  If not, you can refrigerate it.  Let the fudge cool and cut into cubes.

This fudge is nice, chewy, fudgy and creaming!


This recipe is linked to the following:


March 2017
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