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Peanut Butter Candy

Peanut Butter CandyGrowing up my mom made peanut butter candy all the time.  It was simple to throw together anytime a sweet craving hit you.  We would find bowls of it in the kitchen and walk by and snag a bite or two.

I haven’t thought about this recipe in a long time.  Looking through the good old recipe box I found the recipe.  We had my nieces over to play and I thought it would be fun to make.  This no cook recipe is great to do with kids.  Although it takes a lot of muscle to mix it.  The kids loved it and had plenty to take home to share.  I can’t wait for Mr.Picky to get home and try it because his favorite candy is peanut butter cups.

The texture of this candy is almost like a chewy caramel but more dense.  It has a wonderful peanut butter flavor.  If you are feeling extra naughty you can cover it with melted chocolate like we did.  Sometimes my mom would just roll it into balls and then into chocolate chips.  Or if you are feeling fancy roll it into balls and dip it into melted chocolate.

Peanut Butter Candy:

  • 1/3 cup karo syrup
  • 1/3 cup peanut butter
  • 1/2 cup nonfat dry milk
  • 1/3 cup powdered sugar

Stir together karo syrup and peanut butter until well combined.

In a separate bowl sift together dry milk and powdered sugar so there are no lumps.

Peanut Butter Candy

Combine the two together.  This is a slow process of mixing slowly and sometimes works best with your hands.  Eventually you can knead the candy on the counter to get it smooth.

Peanut Butter Candy

Shape into a roll on wax paper.

Peanut Butter Candy

Sprinkle with powdered sugar, nuts, chocolate chips, or spread with melted chocolate.  Then slice and serve.

Peanut Butter Candy

Store at room temperature but away from heat so you chocolate does not melt.


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Everyday Snacking

Like most people we love to snack.  Being a stay at mom has its downfalls, the kids are always eating so you usually are also.  I try to prepare lots of vegetables and healthy snacks at the beginning of the week.  Having everything cut up and placed in a clear container in the fridge makes things very easy to grab and go.

I love to place a platter of healthy food on the table if we are home the whole day.  It may look like a ton but before the day is over the plate will be clear.  We just ate a whole plate of fruits and vegetables without even knowing it.  If we are headed out for the day to run errands I try to pack containers in a cooler to snack on.  I am sure I am not the only one who gets hungry when aways from home.  When hunger hits it helps to have a healthy snack before starvation hits and you become desperate enough to stop for some junk.

The platter below is just a sample of what we had on hand.  Pick vegetables that your family loves or maybe a few new ones to try.  Sliced apples or oranges are great.  If we have some hummus, award-winning cottage cheese dip, or even a smear of peanut butter it makes it even more fun.  Just watch how long the cottage cheese dip is out, ours doesn’t last long enough to spoil.  I never thought kids or I would like hard-boiled eggs on their own, salt and pepper does wonders.

Some ideas for your platter:

  • Hard Boiled Eggs, wedged
  • Jicama
  • Celery or Carrots
  • Cucumbers
  • Mushrooms
  • Sweet Peppers or Green Peppers
  • Apples or Oranges
  • Cubes of Cheese
  • Radish or Turnip

 

Grandma’s Zucchini Bread

Zucchini is always something we have plenty of in our family during the summer.  With the surplus in the garden we often will grate the zucchini and freeze it in 2 cup quantities for baking throughout the year.  My grandma has made this recipe all my life and I would imagine most of hers.  This recipe was passed to me from my grandma and I use it often.

Grandma's Zucchini Bread

Grandma’s Zucchini Bread:

This recipe will yield two loaves

  • 3 eggs
  • 1 cup oil or 1/2 cup oil and 1/2 cup applesauce
  • 2 cups sugar
  • 2 cups grated zucchini
  • 3 tsp vanilla
  • 1/2 c nuts, optional
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbs cinnamon
  • 1/4 tsp baking powder

In a large bowl stir together eggs, oil, sugar, and zucchini.

Separately sift together flour,baking soda, salt, cinnamon, and baking powder.  Then add to zucchini mix.

Stir until just combined, and then mix in nuts and vanilla.

Pour equally into two greased loaf pans.  Bake at 325 degrees for about 1 hour.  Cool in pans for 10 minutes before turning out on a cooling rack to cool.

Zucchini Bread Sandwiches

I stopped by my grandma’s house the other day and she gave a frozen loaf of zucchini bread to take home.  It didn’t last long in our house.  Immediately I thought of zucchini sandwiches.  Just a simple sandwich of zucchini bread with either cream cheese or peanut butter or both spread between two pieces.

My sister and I took a lot of road trips with my grandparents during the summer.  Grandma would always pack these zucchini sandwiches for along the way.  Now I find myself packing them anytime we have a long ways to travel.  Thank you Grandma for this wonderful memory and the goodies to pass along.

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