• 1 1/2 cups peanut butter
  • 1 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 5 cups confectioners' sugar
  • 4 cups semisweet chocolate chips

 1.  In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

2.  Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

3.  Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

4.  Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Apple Crisp


  • 6 Cups apples, sliced, pared
  • 1 Cup sifted flour
  • 1 Cup sugar
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 Unbeaten egg
  • 1/3 Cup melted and cooled shortening
  • 1/2 tsp. cinnamon

Place sliced apples in a greased 6 x 10″ baking dish. Mix the flour, sugar, baking powder, salt, and unbeaten egg together with a fork until crumbly. Sprinkle the mixture over the apples. Pour the melted, cooled shortening over all. Sprinkle with cinnamon. Bake 30 – 40 minutes in a moderate oven (350 degrees F.). Serve warm with whipped cream or top with milk. Makes 8 servings.

Vegetable Soup

  • 1 zucchini, chopped
  • 3-4 large carrots, chopped
  • 1 c green peas
  • 1 cup uncooked brown rice
  • 1 15 ounce can diced tomatoes
  • 1/2 cup diced onions
  • 1-2 tbsp olive oil
  • 1 tsp minced garlic
  • 1 49 1/2 ounce can low sodium chicken broth
  • 1-2 tsp oregano
  • 1-2 tsp rosemary
  • 4 oz sherry

Saute garlic and onion in oil in saucepan. Add and lightly saute carrots, zucchini,  and peas.  Add broth, rice, and tomatoes and bring to a boil. Simmer 35 minutes or until rice is soft