What’s that? You would like the recipes from this post? Well OK!
I already gave you the caramel corn recipe in that post.
But here are the rest:
Peanut Butter Balls:
I don’t use the paraffin wax. And this NEVER makes 70-80 balls.
Buffalo Chicken Dip:
Also, serve with tortilla chips
Hot Crab Dip:
I don’t have a picture of this recipe so here it goes…
To make the puffs you need: 1/2 cup of butter, 1 cup of flour, 1/4 teaspoon of salt, and 4 eggs.
Melt the butter in 1 cup of boiling water.
Add flour and salt all at once and stir vigorously.
Cook and stir until mixture forms a ball that doesn’t seperate.
Remove from heat and let cool just slightly.
Add eggs one at a time, beating the mixture after each one until smooth.
Drop heaping tablespoons about 3 inches apart on a greased cookie sheet.
Bake at 400 degrees for 35 minutes. NO PEEKING! They will be flat if you open the oven!
Cool on a rack.
For the filling you need: 1 package (3.4 oz) of french vanilla pudding (use the directions on the back) and cool whip
after making the pudding, mix with the cool whip.
To serve: slice open a puff (don’t cut all the way through) and fill with the pudding/cool whip mixture. We like to add chocolate to the top. You can use chocolate syrup, or, if you’re like me and your fudge never turns out? You can drizzle that on top.
That’s it! I hope you all have fun with these recipes! The are a HUGE part of our holiday tradition around here.
Oh, and remember how I say I make banket every year?
Well, my mom bought some from the ladies at church. This is what banket is SUPPOSED to look like:
And this is what mine looked like when it was done yesterday:
Either way, Cort still says it’s delicious and since I am not the one eating it, that is what matters!
Tune in for Top Ten Tuesdays this week where I will be listing my Top Ten Wishes (for my family and friends). Join in if you want, of course! The linky will be up Monday night!