Feb 3, 2012


i love pinterest so much. i am so...inspired by all of the recipes. last night i even tried to cook a new recipe for dave and he was all - i'm just eating those enchilada leftovers. well fine.

i have tried two more recipes. one was super yummy (and easy) and the other had great potential, but failed to impress. it wasn't bad. it just...wasn't good.

Up first...the GREAT. the POWERFUL. the PEANUT BUTTER CHEESE BALL!!!!!!! (ew?)

it was delicious! and i made it ahead of time and just pulled it out to thaw a bit before people came over. i meant to slice up some apple slices to go with it and totally forgot. i think they would have been perfect. PERFECT.

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not my picture! see the link below.

link from pinterest here
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

i used fat-free cream cheese and low-fat peanut butter. and splenda brown sugar. and it all still worked!


now...for the less-successful. Deviled Egg Dip. dave sorta gagged when he heard the name, but i thought it sounded delicious. i looooove me some deviled eggs and when i saw the dip had bacon in it i thought - SCORE.

more like, airball.

it was fine. good. too tangy. i forgot i don't like the taste of franks hot sauce very much. if i did it again, i would change a whole bunch. i might go ahead and  try my changes and see if i like it better. but here is the original recipe. see my notes at the bottom for what i would change. 

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link for recipe and picture via pinterest here.

2 tbsp FRENCH'S® Classic Yellow® Mustard
1/2 cup mayonnaise
10 oz (5 large) eggs
1 tbsp white vinegar
1 tbsp Frank's Red Hot original hot sauce
4 oz bacon
1/2 cup shredded cheddar cheese
12 oz crackers, for dipping
4 cup water
2 tsp salt
1 tsp pepper


1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.
2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.
3. In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese, and crumbled bacon.
4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together.
5. Serve with crackers or potato chips for dipping.

KERI's NOTES:i will make this again, but will just use miracle whip instead of mayo. then i can just leave out the vinegar and hot sauce and still have the tang. that's how i make my deviled eggs anyway. i will keep in the bacon and the shredded cheese for sure and not put any salt and pepper at all. i think this dip would be fantastic, just simplified a bit.

1 comment:

Betsy said...

I'm a peanut butter addict... I'll be making that very soon.