Paula Deen's Peanut Butter Balls

Just like me... when Paula makes this simple Peanut Butter Ball recipe... it takes her back to her childhood. When I saw this recipe, I thought waaay back and conjured up these little balls although I think that my mom finished them off by dipping some of them in chocolate. I hope you enjoy!



Ingredients

1 cup creamy peanut butter
1 cup Tupelo honey (if you can't find it... use another good quality honey)
1-1/3 cups powdered milk
1-1/2 cups crushed nuts or cereal

Directions

Mix ingredients and refrigerate for 2 hours so that you can mold them into balls.

Remove from refrigerator and mold into balls about the size of a quarter then roll them in your crushed cereal or nuts (of your choice).

Cover a cookie sheet with plastic wrap and fill the sheet with rolled peanut butter balls.

Place in the refrigerator for a couple of hours and enjoy.

Always Enjoy!

Keith Snow's Snow Pea & Carrot Stir Fry

A simple but delicious Snow Pea & Carrot Stir Fry recipe featuring snow peas, carrots and ginger. Takes just 2 minutes to cook, a vegan’s dream.



Ingredients

2 cups fresh snow peas
1/2 cups julienned carrot
1 teaspoon fresh ginger
2 tablespoons low-sodium soy sauce
1 pinch Harvest Eating house seasoning or salt and pepper

Directions

1. Heat your wok or pan over high heat.

2. Add oil, then vegetables. cook for 1 minute.

3. Add ginger, soy sauce cook 1 more minute, no more.

Chef Snow's Note: The stir fry method requires the discipline to cook for less time than you think it needs. Crunchy vegetables are perfect.

Always Enjoy!

Keith Snow's Baked Ziti Recipe

This Baked Ziti recipe is another terrific comfort food from Keith Snow. This Italian pasta dish with three yummy cheeses is simple to prepare and quite delicious.



Ingredients

1/2 lbs whole wheat penne or ziti cooked
2 cups Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 1/2 cups whole milk Ricotta cheese
5 cups tomato sauce
1 T Herbs de Provence (recipe follows)
salt and pepper to taste

Directions

In a large bowl add cooked pasta, douse with 2 cups sauce and ricotta cheese, mix well.

Start layering pasta in baking dish, add more sauce, mozzarella cheese, herbs, salt & pepper plus Parmesan cheese.

Repeat layers topping dish with remaining mozzarella cheese.

Bake for 35 minutes or until bubbly, melted and starting to brown a touch.

Serves 4

From Wikipedia: The Herbs de Provence mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.

Always Enjoy!

Paula Deen's Crab Salad Martini Recipe

Paula Deen makes this recipe for fresh Crab Salad not only tasty but also an attractive addition to your table.



Ingredients

Paula Deen Seasoned Salt (or Lawry's)
Paula Deen Lemon Pepper Seasoning (or Lawry's)
1 lb claw crabmeat, clean, picked and cooked
1 lb lump crabmeat, cleaned, picked and cooked
1 lemon, zested and juiced, plus more for dipping martini glass
2 to 3 small tomatoes, diced
2 tablespoons spicy or Dijon mustard
1 cup mayonnaise
12 to 15 fresh asparagus stalks
Paula Deen House Seasoning
crab boil seasoning (recommended: Old Bay)
lemon wedges, for garnish
olives, for garnish

Directions

In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water.

Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus.

In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, and lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with Lemon Pepper Seasoning, Seasoned Salt and House Seasoning.

Using the extra lemon juice wet the rims of the martini glasses and dip them into the crab boil seasoning. Put the crab salad mixture into the prepared glasses and serve with the asparagus tops, lemon wedges, and olives as garnish.

Always Enjoy!