Sometimes You Feel Like a Nut!

The holiday season is officially here. Know how I know? I’m craving buckeyes. No, I’m not having fantasies about Ohio State football or planning to become an arborist. I simply can’t get enough of the candy. It’s part of the most wonderful time of the year!

Here’s where I launch into my explanation of what a buckeye is. If you’re not from what I’ll call “the Ohio Midwest” you probably have no idea what I’m rambling on about! Usually, I’m ranting in person and I have to remember a lot from my childhood (when all I really want folks to do is eat a piece of this lovely stuff).

Thanks to the Internet … ahhhh … we can get right to the good stuff!

Here are a few links for those who are interested in the whole buckeye thing!

• Aesclus Glabra – from Wikipedia
• The Buckeye Tree Site – who knew there was such a thing?
• The Ohio State Buckeyes – and don’t you dare forget the “THE” at the front of that thank you very much. (Did you read sarcasm there?)

Now … here is what I want you all to do. Stop reading and make a grocery list. There is no reason that we shouldn’t all gain weight together!

Make a batch of these right away.

2 sticks of a butter/margarine product (1 stick butter and 1 stick margarine works nicely)
2 cups of cheap peanut butter (crunchy or smooth – your call)
4 cups confectioners sugar

Mix all that together and chill for 2 hours. Roll into buckeye-sized balls (eh, about 3/4 inch in diameter). Stick a toothpick into each buckeye so that you’ll have a handle for dipping!

Melt 1 1/2 large packages of chocolate chips with a sliver of paraffin (paraffin isn’t absolutely necessary, but it makes the chocolate smoother).

Dip the newly formed, almost done buckeyes into this gooey mess leaving a small bit of peanut butter showing on top (it’ll look like a buckeye).

Place the newly dipped buckeyes on waxed paper so that the chocolate can harden.

Eat. Freeze some. Eat. Share some. Eat!

There are probably hundreds of recipes for buckeyes floating around out there, but this one came straight from the lady who introduced me to them some 30 years ago (ack, really?) so it’s the one I go with! She doesn’t even measure anymore!

Enjoy!!! Got milk?

Recipe for Crazy

My Room to Write assignment for today is to write a recipe about an abstract concept. The suggestions listed are the usual suspects: love, hate, truth, beauty, etc.

The first thing that came to my mind was “crazy”. What is the perfect recipe for crazy? Thought I’d give it a shot! Today is a GREAT day to describe crazy!

Jen’s Cream of Crazy Chowder

A thick, hot soup guaranteed to warm you up from the inside out. Add your own flair using your “favorite” additions! This family tradition is easily customized to suit everyone’s tastes!

1 cup exhaustion (You can use physical or mental. For extra bold flavor, use both!)
1/2 cup high temperatures (You can substitute any temperature that necessitates inside play and/or work.)
1/4 cup noise (Do not settle for basic ambient. Use the loud, shrill, never-ending variety.)
1 tbsp whine
1 tbsp silly
1 tsp of repeating yourself
1 tbsp to-do list (The longer the better, but any size will do.)
dash of no escape
smidgen of drama (Don’t over do it. Too much here will not end well.)

1. In a small space, mix exhaustion, temperature, and noise.

2. Blend in whine and silly. Fold in other ingredients.

3. Mix until well blended.

4. Heat, stirring constantly, over internal temper for about 2 1/2 minutes.

NOTE: Individual internal tempers will vary so be careful not to scorch.

This dish is best served piping hot with garlic toast. No additional garnish is necessary. It will be spicy enough.

Crazy Chowder should not be eaten as a meal. It should be paired with non-spicy entree like Drama Free Patience Pot Roast. Complte the meal with a nice wine or adult beverage of your choice!

Don’t forget to sign up for our recipe of the month club or, if you like, share your favorite recipe here! Maybe the Food Channel will pick us up for another bit of reality TV!?!?!?!?