Mom’s making Buckeyes and Walnut Chocolate Fudge!

December 7, 2018 at 12:11 PM | Posted in baking, snacks | Leave a comment
Tags: , , , , , , , , , , , , ,

I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!

The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

Buckeyes

Ingredients:

Recipe will make about 60 Buckeyes

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!

Walnut Fudge
Ingredients:

3 Cups Sugar or Splenda Equivalent

Chocolate Walnut Fudge

3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.

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Mom’s making Buckeyes and Walnut Chocolate Fudge!

December 6, 2016 at 6:29 AM | Posted in baking, dessert | Leave a comment
Tags: , , , , , , , , , , , , ,

I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!

 
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

 
Buckeyesbuckeyes-001
Ingredients:

Recipe will make about 60 balls

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

 
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
Walnut Fudge

Chocolate Walnut Fudge

Chocolate Walnut Fudge

Ingredients:

3 Cups Sugar or Splenda Equivalent
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.

Mom’s making Buckeyes, Walnut Chocolate Fudge, and Holiday Chex Mix!

December 7, 2015 at 12:53 PM | Posted in dessert | 2 Comments
Tags: , , , , , , , , , , , ,

 

Chocolate Walnut Fudge

Chocolate Walnut Fudge

I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous Buckeyes, Walnut Chocolate Fudge, and Holiday Chex Mix!Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time.

 

 

 

buckeyes-001

Buckeyes Candy

The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyones favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 14 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.
Buckeyes
Ingredients:

Recipe will make about 60 balls

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

Mom’s making Buckeyes!

December 19, 2014 at 10:26 AM | Posted in dessert | Leave a comment
Tags: , , , , , , , ,

Mom had the flu for quite a while but she’s finally feeling good again, and making Buckeyes! Everyone that has these are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if your looking for a Buckeye Candy Recipe, look no further.

 

 

 

The Old Family Buckeye Recipebuckeyes-001
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyones favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 13 years since I lost my leg to melanoma cancer and unable to work but to this day but I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

 
Ingredients:

Recipe will make about 60 balls

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax

 
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

History of Ohio Cuisine

January 3, 2014 at 9:57 AM | Posted in cooking, Food | 2 Comments
Tags: , , , , , , , ,

Nosed around today and found some interesting food history of around Ohio. Thought I would pass it along, Enjoy!

 

 

 

Buckeye candy

Buckeye candy

Ohio
A popular way to order pizza is “fold over” style. A fold over pizza has a layer of crust on the bottom and on the top, with typical pizza toppings in between. Unlike a calzone or turnover, in which the ingredients are completely sealed in with dough, a fold over resembles a sandwich.
A confection indigenous to the state of Ohio is the local variation of a peanut butter cup known as a ‘Buckeye’. Coated in chocolate, with a partially exposed peanut butter center, in appearance the candy resembles the chestnut that grows on the state tree.
Cincinnati-style chili is a dish consisting of spaghetti noodles, a thin meat chili, covered with shredded cheese, as served by Skyline Chili and others. In the Cleveland and Cincinnati areas, a popular dish are Sauerkraut Balls. Sauerkraut Balls are meatball-like snack foods eaten as appetizers or as bar food. The recipe was invented in the late 1950s by two brothers, Max and Roman Gruber. They created the dish to serve in their five star restaurant, Gruber’s, located in Shaker Heights, Ohio. These were a derivative of the various ethnic cultures of Northeast Ohio, which includes Akron and Greater Cleveland. A once-famous but now closed restaurant in Vermilion, Ohio, was McGarvey’s, which was famous for its Sauerkraut Balls as well as for its charismatic owner, Captain Eddie, and its location near the scenic Vermilion River.
Clam bakes are more popular in Northeast Ohio than any other region of the United States outside of New England. The region was originally the Connecticut Western Reserve, and its first settlers came from Connecticut and other New England states. A typical clam bake in Northeast Ohio includes a dozen clams with a half chicken, sweet potatoes, corn, and other side dishes. Seaweed is not used and the clams, chicken, and sweet potatoes are all steamed together in a large pot. The spelling “clambake” is usually preferred in this part of the country.

 

 

Barberton, Ohio
Part of the greater Akron area, this small industrial city with a strong Central and Eastern European heritage has a culinary contribution called Barberton Chicken[citation needed], created by Serbian immigrants, deep fried in lard[citation needed], and usually accompanied by a hot rice dish, vinegar coleslaw and french fries.

 

 

 

A Cincinnati chili 4-way garnished with oyster crackers

A Cincinnati chili 4-way garnished with oyster crackers

Cincinnat
The Queen City is known for its namesake, Greek-influenced “Cincinnati chili”. Unlike other forms of chili, Cincinnati-style chili is almost never consumed by itself and is a staple of “three-way” spaghetti, cheese coneys, and various dips. Goetta, a sausage made from pork and oats, often eaten at breakfast, and opera cream chocolates are less-famous local specialties. The city also has a strong German heritage and a variety of German-oriented restaurants can be found in the area.

 

 

Cleveland
Cleveland’s many immigrant groups and heavily blue-collar demographic have long played an important role in defining the area’s cuisine. Ethnically, Italian foods as well as several Eastern European cuisines, particularly those of Poland and Hungary, have become gastronomical staples in the Greater Cleveland area. Prominent examples of these include cavatelli, rigatoni, pizza, Chicken paprikash, stuffed cabbage, pierogi, and kielbasa all of which are widely popular in and around the city. Local specialties, such as the pork-based dish City Chicken and the Polish Boy (a loaded sausage sandwich native to Cleveland), are dishes definitive of a cuisine that is based on hearty, inexpensive fare. Commercially, Hector Boiardi (aka Chef Boyardee) started his business in Cleveland’s Little Italy, and Mr. Hero, a regional sandwich shop franchise, is based in the area.
Sweets specific to the Cleveland area include the coconut bar (similar in many respects to the Australian Lamington). Coconut bars, which are found in many Jewish bakeries in the area, are small squares of cake that have been dipped in chocolate and rolled in coconut. In Italian bakeries around the Cleveland area, a variation of the Cassata cake is widely popular. This local version is unlike those typically found elsewhere being that it is made with layers of sponge cake custard and strawberries, then frosted with whipped cream. In a celebrity-chef nod to this version, Mario Batali as ‘the best cassata cake in the USA.

 

 

Columbus
The Columbus, Ohio, area is the home and birthplace of many well-known fast food chains, especially those known for hamburgers. Wendy’s opened its first store in Columbus in 1969, and is now headquartered in nearby Dublin. America’s oldest hamburger chain, White Castle, is based there. Besides burgers, Columbus is noted for the German Village, a neighborhood south of downtown where German cuisine such as sausages and kuchen are served. In recent years, local restaurants focused on organic, seasonal, and locally and/or regionally sourced food have become more prevalent, especially in the Short North area, between downtown and the OSU campus. Numerous Somali restaurants are also found in the city, particularly around Cleveland Avenue.

 

 

Klondike Bar

Klondike Bar

Mansfield, Ohio
Mansfield is the home of two well-known food companies. Isaly Dairy Company (AKA Isaly’s) was a chain of family-owned dairies and restaurants started by William Isaly in the early 1900s until the 1970s, famous for creating the Klondike Bar ice cream treat, popularized by the slogan “What would you do for a Klondike Bar?”. Stewart’s Restaurants is a chain of root beer stands started in Mansfield by Frank Stewart in 1924, famous for their Stewart’s Fountain Classics line of premium beverages now sold worldwide.

 

 

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