Paula Deen Peanut Butter Balls Food

PEANUT BUTTER BALLS (PAULA DEEN)

Steps:

• Mix well and shape into balls.
• Dredge in powdered sugar and dip in the chocolate fountain.
• (I did not have a chocolate fountain so I skipped the powdered sugar and pressed a few milk chocolate chips into each one.).

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Mix peanut butter, honey and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioner's sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.

PAULA DEEN'S PEANUT BUTTER TOFFEE BARS

Steps:

• Preheat oven to 350.
• Line a 13x9 pan with foil.
• Spray with cooking spray.
• In large bowl,combine oats,flour,brown sugar,peanuts and baking soda.
• Using a pastry blender,cut in butter until mixture is crumbly.
• Press half of the oat mixture firmly into bottom of prepared pan.
• Bake for 20 minutes.
• In a medium bowl,beat cream cheese,peanut butter,sugar and egg at medium speed with a mixer until combined.
• Spoon mixture over prepared crust,spreading to edges.
• Sprinkle evenly with toffee bits.
• Cover evenly with remaining half of oat mixture.
• Bake for 20-25 minutes or until golden brown.
• Let cool before serving.

PAULA DEEN'S MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
• Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
• With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
• Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
• Cool slightly before removing from the pan.

PAULA DEEN ALMOND CHOCOLATE BALLS

Steps:

• Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well.
• Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours.
• Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

PAULA DEEN'S CAJUN SEAFOOD BALLS

Steps:

• Pulse the shrimp in a food processor until finely chopped.
• Transfer the shrimp into a large mixing bowl.
• Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
• Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
• Deep-fry in 350 degree F oil until golden brown.
• Drain on paper towels.
• Serve with lemon wedges and more tartar or remoulade sauce for dipping.