KIDS CAN MAKE: HEALTHY PEANUT BUTTER BALLS
These super easy fiber-packed treats are perfect as an after-school or camp-day snack. (Bonus: they don't need to be refrigerated.) For a more grown-up version, roll them in banana flour (made from freeze-dried bananas) or a little cocoa powder. For little and big kids: Let them help measure ingredients and roll the balls.
Provided by Food Network Kitchen
Time 25m
Yield 24 truffles
Number Of Ingredients 6
Steps:
- Process the raisin bran and brown rice cereals, peanut butter, maple syrup, cherries and 1 tablespoon water in a food processor until the mixture is finely chopped and comes together in a big ball. Roll some into a small ball; if it seems too dry and crumbly, add 1 more tablespoon water.
- Scoop the mixture into slightly mounded tablespoons, then roll them into smooth balls. (Dampen your hands with a little water to help you roll.)
- If using the bananas, pulse them in a food processor until finely ground. Pour them into a small bowl. Roll each truffle in the banana dust until coated. If using the cocoa, pour it into a small bowl, then roll each truffle in it until coated.
- Store the balls at room temperature in an airtight container for up to 2 days.
Nutrition Facts : Calories 260 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Sodium 180 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 7 grams, Sugar 17 grams
BUTTER BALLS II
Steps:
- Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
- Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g
PEANUT BUTTER BALLS
My mom helped me post this recipe. These candies are like Reese's Peanut Butter Cups and are fun for kids to make because you don't have to cook them. My mom and I made these together.
Provided by Ali in Cali
Categories Candy
Time 1h
Yield 15 pieces
Number Of Ingredients 4
Steps:
- Stir together powdered sugar, peanut butter and butter until well mixed.
- Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
- Let balls stand for 20 minutes until dry.
- Melt the dipping chocolate or confectioners' coating.
- Drop balls one at a time in melted chocolate.
- Using a fork, remove from the chocolate, letting excess chocolate drip off.
- Place back on the waxed paper.
- Let stand until dry.
- Store tightly covered in a cool dry place.
BUTTERNUT BALLS - A
This cookie is more tender than the typical butter cookie because there's powdered sugar in the dough rather than granulated sugar. Try them! The number of cookies depends on how big you make them
Provided by Nana Lee
Categories Dessert
Time 30m
Yield 3 doz?
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- In large bowl, combine butter and powdered sugar and mix well.
- Add vanilla and beat.
- Add dry ingredients and mix until a dough forms.
- Form dough around pecan halves or chocolate kiss, enclosing nut or chocolate completely.
- Bake on ungreased cookie sheets for 10-12 minutes.
- Cookies should not brown.
- Immediately drop into a bowl full of powdered sugar and roll to coat.
- Let cool on wire racks.
- When cool, roll in powdered sugar again.
- NOTE: the number of cookies depends on how big you make them.
Nutrition Facts : Calories 1021.1, Fat 62.4, SaturatedFat 39, Cholesterol 162.7, Sodium 632.1, Carbohydrate 104.5, Fiber 2.6, Sugar 30, Protein 10.7
GREAT GRANDMA'S NUT BUTTER BALLS
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
- Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.
Nutrition Facts : Calories 85.5 calories, Carbohydrate 8.6 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 27.4 mg, Sugar 3.9 g
BUTTERNUT BALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy. Stir in the flour, salt and nuts; mix well.
- Form the stiff dough into egg shapes about 1-1/2 inches long. Bake at 350 degrees F (175 degrees C) for about 15 minutes. Cool on rack.
- Spread half of cookie with confectioners' sugar glaze or melted chocolate. If desired, sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry.
- To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water. Stir until smooth.
- To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted. Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 20.6 g, Cholesterol 16.3 mg, Fat 14.7 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 6.4 g, Sodium 54.9 mg, Sugar 12.3 g
BUTTER NUT BALLS
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter, sugar and egg yolks until light and fluffy. Stir in the vanilla, then the flour, and finally the walnuts.
- Roll dough into walnut sized balls, place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be slightly brown. Cool and roll cookies in confectioners sugar.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 20.5 g, Cholesterol 37.4 mg, Fat 11.4 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 55.6 mg, Sugar 9.3 g
NUT BUTTER BALLS
I think the concept for these was developed for camping and hiking, but I make these for my kids as a healthier alternative to sweet snacks. There are tons of possibilities for variation on almost all of the ingredient which I like a lot.
Provided by LeeDelaino
Categories Dessert
Time 45m
Yield 10-12 dozen
Number Of Ingredients 8
Steps:
- Thoroughly mix the first three ingredients.
- Add the oats and coconut plus anything additional and stir to coat.
- Form into a 1 inch round cylinder using wax paper.
- Chill for about 30 minutes or longer and cut and roll into golf ball sized or smaller pieces.
- Roll each ball in a dish of sesame seeds (whole or ground) to coat.
PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
Steps:
- Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
- Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
- Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.
NOEL NUT BALLS
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie dough was traditionally made with a touch of bourbon (or orange juice), for extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- Whisk together flour, pecans, confectioners' sugar, and salt in a medium bowl. With an electric mixer on medium-high speed, beat butter and honey until fluffy, about 3 minutes. Mix in bourbon or orange juice just to combine. Add flour mixture, and beat just to combine. Turn out dough onto a piece of plastic, wrap tightly, and chill 3 hours.
- Preheat oven to 350 degrees. Roll dough, 2 teaspoons at a time, into balls. Place 2 inches apart on parchment-lined baking sheets. Bake until brown around edges, about 12 minutes. Transfer cookies to wire racks; let cool completely. Roll in confectioners' sugar to coat. Cookies can be stored in an airtight container at room temperature up to 1 week.
BUTTER NUT BALL COOKIES
Make and share this Butter Nut Ball Cookies recipe from Food.com.
Provided by RenMyr
Categories Dessert
Time 1h
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter.
- Add sugar and beat until light and fluffy.
- Add egg yolks, unbeaten, one at a time, beating well after each addition.
- Add flour and mix well.
- Form into balls the size of a walnut.
- Roll in slightly beaten egg whites.
- Then roll in chopped almonds.
- Press 1/4 cherry into center.
- Grease baking sheet.
- Bake at 375 degrees for 35 minutes.
- Smaller cookies can be baked at 25 minutes.
- Enjoy!
Nutrition Facts : Calories 103.5, Fat 6.2, SaturatedFat 2.6, Cholesterol 18.2, Sodium 30.3, Carbohydrate 10.8, Fiber 0.6, Sugar 4.2, Protein 1.9
BUTTER BALLS
There are similar versions to this cookie, but I truly think that if you make mine like directed, you will find that these are the best. They will melt in your mouth. This has been a recipe used in my family since I was a little girl. We always made them for Christmas and weddings, but they are good anytime. The key is to use butter and make sure you grind the nuts very fine. I use my Kitchen Aid grinder attachment, but you can also use a food processor. Other versions use just chopped nuts, but I think when they are finely ground that makes the difference. Another important step is to bake them at 250 degrees for 45 minutes. Again, the other versions don't do this, but I stick with my recipe and am never disappointed. The extra time is worth it! This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet. You can fit quite a bit on a cookie sheet because they really don't spread much.
Provided by CookingONTheSide
Categories Dessert
Time 2h15m
Yield 100 cookies
Number Of Ingredients 7
Steps:
- Grind walnuts very fine. Set aside.
- Cream butter and sugar until light and fluffy.
- Add vanilla.
- Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
- Roll into small balls, approximately 1-inch.
- Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
- Bake at 250 degrees for 45 minutes.
- Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
- When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
- I also like to roll them in powdered sugar a second time when they are completely cool.
Nutrition Facts : Calories 86.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 9.8, Sodium 32.7, Carbohydrate 5.5, Fiber 0.5, Sugar 1.2, Protein 1.3
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