Nutter Butter Truffles are so easy to make, and incredibly delicious. My family was in love with these immediately! These are the perfect dessert to do ahead of time, and would be a hit to any gathering.
Nutter Butter Truffles
Our family has enjoyed Oreo Truffles, and one day I wanted something with peanut butter. I started to think about what to make and I wondered how it would turn out if I used Nutter Butter Cookies to make truffles.
I can't tell you just how moist and amazing this recipe is, so you will have to try it for yourself! (Be careful, they are VERY addicting!)
You can freeze these, so feel free to double or triple the recipe and put some in the freezer for another time.
How to Make Nutter Butter Truffles
You will need to buy 2 packs of Nutter Butter Cookies, but if you double the recipe, you will use all but one cookie with three packages of cookies. You will need 1 – 8oz Cream Cheese, about 1 1/2 package of Reese's Peanut Butter Chips and 3/4 cups of Coconut Oil or Crisco.
In a food processor, you will add 40 Nutter Butter Cookies. You will want to make the cookies into crumbs. If you have any bigger pieces just crumble them in your hand.
Next, add the softened cream cheese and mix it together in the processor until a round ball is formed.
Remove the ball of dough, and place it on a prepared cookie sheet lined with wax paper. Using a small melon scooper, scope balls and place on wax paper. Freeze for at least 20 minutes.
A few minutes before removing the balls from the freezer, melt the chips and coconut oil or crisco in the microwave. Be sure to not over cook the chips, by doing only 20 seconds at a time, and stirring in between the next 20 seconds.
Place several toothpicks in several balls (one per ball) and dip into the melted mixture. Spin the ball in the bowl to remove the excess coating. Place on wax paper to harden.
To remove the toothpicks (and reuse them) just twist it a few times, and it will come out.
You can cover the whole that the toothpick leaves, by drizzling melted chocolate chips over the top.
This recipes makes approximately 42 balls. Store in the refrigerator or freeze until you are ready to serve. They only need about 30 minutes to thaw.
Feel free to print this recipe for your own cookbook: Nutter Butter Truffles Recipe Card…
Our family loves enchiladas, but I also love the simplicity of a slow cooker, especially on homeschooling days. I had made some beef stew and had some beef left over, so I thought that I would throw together a new slow cooker recipe using some of the basic ingredients to one of our favorite soups, Taco Soup. It was a success!
Slow Cooker Beef Enchilada Soup
Brown the beef stew meat first using these ingredients:
2 TBs of oil
1 pound of beef stew meat
1 cup of milk
1 cup of flour
1 TBs of Simply Organic Grilling Seasons Steak Seasoning
1 tsp of Real Salt
Place the oil in a sauce pan and heat up, while you mix the seasoning and salt into the flour. Dip the beef stew meat into the milk and then the flour before putting it into the sauce pan. Brown on all side, but don't over cook the meat.
While the meat is browning, place the following ingredients into the slow cooker and mix thoroughly:
1 box of Beef Broth
1 can of tomato soup
1 can of diced tomatoes
1 can of enchilada sauce
1 can of corn
1 can of black beans
Add the browned beef stew meat in to the mixed ingredients and mix in the meat.
Cook on low for 4-6 hours.
Would you like a printable recipe card for this Slow Cooker Beef Enchilada Soup Recipe Card?
This Snowman sundae is a perfect treat this time of the year or anytime you want to celebrate winter and the snow friends that winter sometimes brings us.
Here is what you will need:
- vanilla ice cream
- square chocolate covered cookie
- large marshmallows
- chocolate chips
In a microwavable bowl, place some chocolate chips and melt in 20 second increments, with stirring between each increment to be sure that you do not over cook the chips. While you are doing this, you can be putting a circle of frosting on the center of the chocolate covered cookies (one for each sundae you are making), which will keep the chocolate covered marshmallows secure on the cookies…. making the snowman hat!
Place a marshmallow on a toothpick and roll it in the melted chocolate. Place it on the frosting that is on the center of the chocolate covered cookie. With a spoon, add extra chocolate to cover the top of the marshmallow.
Scoop a large circle of ice cream on a plate, adding M&Ms for the eyes, nose and mouth. Then add the top and serve immediately to the awaiting loved ones.
I'm so excited to share my recipe for whole wheat sugar cookies that is perfect for your Christmas baking!
Deliciously Easy Whole Wheat Sugar Cookies
1 cup of soften butter
2 1/2 cups of evaporated cane juice (white sugar can be substituted)
1 tablespoon vanilla
1 cup of sour cream
1 tsp real salt
1/2 tsp nutmeg
2 tsp baking soda
1 tablespoon baking powder
5 cups of soft white wheat flour (pastry flour)
PLUS – several cups of soft white wheat flour to knead into flour when rolling out
Cream butter, sugar, eggs, vanilla and sour cream together. Add salt, nutmeg, soda and powder and mix well. Slowly add 2 cups of flour at a time, until blended and all 5 cups have been added.
I placed half the dough onto a plastic wrap at a time and then wrapped in well. Once all dough is in the plastic wrap and securely wrapped, I then refrigerated it for 2 hours.
After the two hours, spread some flour on the surface of the countertop. Then unwrap the dough, adding one cup of flour at time, while kneading the flour into the dough. Continue adding the flour until the dough feels right, about 2-3 cups of flour total.
Then roll out to out 1/4 of high and flour the cookie cutters. Place cut cookie dough onto greased cookie sheet and bake for 8 minutes at 375°. You do not want to have it golden brown. Cool on sheet for 5 minutes and then gentle take cookies off sheet to continue to cool.
Use your favorite frosting to finish the cookie and serve!
You may also want to host your own cookie decorating party.
This Pecan chocolate toffee is one that I had to put away for a few years, but was so happy to bring it back into my holiday backing. I find it rather sweet, but others really love it!
Here is my Pecan Chocolate Toffee recipe:
1 cup butter
1 1/2 cup of Sucanat (you can use brown sugar)
1 Tablespoon of Brown Rice Syrup (corn syrup is a substitute)
1 cup finely chopped pecans (however almonds work well too!)
1/4 cup chopped pecans for topping
12 ounces chocolate chips or chocolate bars
Line a 15X10X1 inch jelly-roll pan with parchment paper and lightly spray it.
Heat butter, sucanat, brown rice syrup and 2 Tablespoons of water in saucepan. Heat over medium heat to melt butter. Increase heat to med-high and add a candy thermometer. Cook mixture about 12 minutes until golden brown and temp reaches 300 degrees. Do not stir, remove from heat, carefully add the 1 cup of chopped nuts.
Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan for 30 minutes on wire rack.
Melt half the chocolate chips in microwave or on your stove top. Be sure to not burn it. (Like I did this morning!) Or you will have to do it again.
Spread the chocolate over the toffee and place in refrigerator for 20 minutes.
Remove from refrigerator and flip, using another sheet of parchment paper. Once it is flipped, melt the other half of the chocolate and spread it on the top, adding the 1/4 cup of chopped nuts. Refrigerate another 20 minutes. Using a good knife, cut into 2 inch pieces.
Store in an airtight container for up to several weeks.
A perfect gift for neighbors or just for unexpected guest who stop by to visit during the holiday season!
There is nothing so yummy as a hot BLT Panini made on whole wheat bread. Not to mention that it takes hardly any time to make these for the whole family. Serve with a vegetable tray and dip and you have a great dinner… or even a lunch!
Here is how I make mine BLT Panini:
2 slices of whole wheat bread, buttered on one side
2 slices of cheese
3 pieces of bacon
2 slices of lettuce
1 slice of tomato
Layer it this way for the best results: buttered bread, slice of cheese, lettuce, tomato, bacon, lettuce, cheese, buttered bread. Be sure that the butter is facing out, so the bread will not stick to the panini maker.
Slice in half and serve warm!