Walnut Chocolate Rum Balls

Walnut Chocolate Rum Balls

Ingredients:

• 1 c Walnuts, ground or finely chopped
• 2 c Grated "German's sweet" or bittersweet chocolate
• 1 1/2 c Sifted confectioner's sugar
• 4 tb Rum
• Cocoa powder

Instructions:

Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat. This recipe is not
only simple, it's flexible. It can be made with other kinds of liquor
(amaretto, sherry, and Southern Comfort work well), nuts (almonds or
pecans, for instance) and coatings (ground nuts, finely grated coconut,
etc.) and always comes out tasting great. Adding small chunks of nut
for texture is also effective.

Sweet 'n' Peanutty Chocolate Balls

Sweet 'n' Peanutty Chocolate Balls

Ingredients:

• 3 c Powdered sugar, sifted
• 1 1/2 c Graham cracker crumbs
• 1 c Pecans finely chopped
• 3/4 c Butter
• 3/4 c Peanut butter
• 1 1/2 c Semisweet chocolate chips
• 4 tb Butter
• 1 tb Milk

Instructions:

Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving. Makes 60
balls

Swedish Balls

Swedish Balls

Ingredients:

• 1/2 lb Butter
• 1 1/2 c Sugar
• 2 Eggs
• 1/2 c Strong cold coffee (instant)
• 2 ts Vanilla
• 1 c Cocoa
• 4 c Quick-cooking oats, uncooked

Instructions:

Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Makes 5 dozen.

Double Chocolate Cherry Bourbon Balls

Double Chocolate Cherry Bourbon Balls

• 1 6oz.pkg. chocolate chips
• 3 T Corn syrup
• 1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
• 1 8 1/2 oz.pkg. chocolate wafers, crushed
• 1/2 c Confectioners sugar
• 1 c Finely chopped nuts
• 1/4 c Finely chopped candied cherries
• Granulated sugar

Instructions:

Melt chocolate in top of double boiler. Remove from heat, add corn
syrup and bourbon. In large bowl mix wafer crumbs, nuts,
confectioners sugar and cherries. Add chocolate mixture. Stir until
blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in granulated
sugar.

Dietetic Cream Cheese Balls

Dietetic Cream Cheese Balls

Ingredients:

• 1 pk (8 0z. size) cream cheese
• 3/4 c Finely chopped pecans
• Milkcote or whitecoat chocolate

Instructions:

Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about 25 balls.

Chocolate Walnut Rum Balls

Chocolate Walnut Rum Balls

• 1 c Walnuts, ground or finely chopped
• 2 c Grated "German's sweet" or bittersweet chocolate
• 1 1/2 c Sifted confectioner's sugar
• 4 tb Rum
• Cocoa powder

Instructions:

Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat.

Chocolate Pecan Rum Balls

Chocolate Pecan Rum Balls

Ingredients:

• 1 lb Pecans, shelled and ground
• 8 1/2 oz Chocolate wafers; crushed
• 1/2 c Dark rum
• 1/3 c Honey
• Powdered sugar

Instructions:

Combine all ingredients, except powdered sugar, in a large bowl. Mix
well. Chill for 20 minutes. Shape by spoonful into round balls. Store in
a tightly covered, airtight container. Just before serving or giving, roll
in powdered sugar. Makes 100 balls.

Chocolate Mint Dessert Balls

Chocolate Mint Dessert Balls

Ingredients:

• 9 oz Chocolate chips; melted
• 1/2 c Creme de menthe
• 24 oz Cream cheese; softened
• 1 ts Cinnamon, ground
• 2 c Pecans; finely chopped
• Chocolate cookie wafers

Instructions:

In large bowl, mix together ingredients except pecans until smooth.
cover and chill 1 hour. Divide mixture into 1 part per ball, and form
into balls. Roll balls in pecans. Serve with chocolate cookie wafers.
Store in refrigerator.

Chocolate Cream Hazelnut Balls

Chocolate Cream Hazelnut Balls

Ingredients:

• 1/2 c Finely chopped hazelnuts
• 1 c Vanilla cookie crumbs
• 1 c Powdered sugar
• 2 tb Cocoa
• 2 tb Corn syrup
• 1/4 c Cream
• 1/2 ts Vanilla

Instructions:

Combine all ingredients and mix well. The mixture should be moist to
the touch. Roll into balls about the size of a walnut. Roll in powdered
sugar or finely chopped hazelnuts. Store for at least 2 days in covered
container.

Chocolate Bourbon Balls

Chocolate Bourbon Balls

Ingredients:

1/2 c Margarine or butter4 c Powdered sugar1 c Finely chopped nuts1/4 c Bourbon1 pk (6 ounces) milk chocolate chips3 tb Half-and-half.

Instructions:

Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm. Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl.

Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until

smooth. Drizzle chocolate over candies. (Reheat
chocolate as needed.) Chill.

Chocolate Balls

Chocolate Balls

Ingredients:

• 2 Sticks margarine
• 1 1/2 c Graham cracker crumbs
• 1/2 c Chopped pecans
• 1 c Coconut
• 1 Box powdered sugar
• 1 tb Vanilla
• 12 oz Jar crunchy peanut butter
• 6 oz Package semisweet chocolate chips
• 1/2 Cake paraffin wax (half of 1/4 pound size)

Instructions:

Melt margarine in large container. Stir in graham cracker crumbs,
pecans, coconut, powdered sugar and vanilla; add peanut butter and
mix well. Roll into walnut size balls and lay out on waxed paper. Melt
chocolate and paraffin together over hot water. Using 2 teaspoons (or
any method you prefer) dip each ball into mixture returning to waxed
paper. The balls will cool quickly. Yield 6 dozen.

Carob Candy Balls

Carob Candy Balls

Ingredients:

• 1/2 c Carob powder
• 1/2 c Honey
• 1/2 c Peanut butter
• 1/2 c Sesame seeds
• 1/4 c Wheat germ
• 1/4 c Dry milk powder
• 1 c Honey graham cracker crumbs

Instructions:

Blend together carob powder, honey, peanut butter, sesame seeds,
wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in
graham cracker crumbs. Refrigerate 1 hour before serving. This candy
is low in salt, high in potassium. Makes 24 candy balls

FUDGE RUM BALLS

FUDGE RUM BALLS

Ingredients:

• 1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
• 1 c. finely chopped pecans or walnuts
• 1 tbsp. rum extract
• 2 c. sifted confectioners' sugar
• 1/4 c. unsweetened cocoa
• Pecans or walnuts, finely chopped

Instructions:

• 1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan.
  Prepare, bake and cool cake following package directions.
• 2. Crumble cake into large bowl. Stir with fork until crumbs are fine
  and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar
  and cocoa. Stir until well blended.
• 3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling
  balls in finely chopped nuts. Press firmly to adhere nuts to balls.

Makes 6 dozen. Tip: Substitute real rum for rum extract.

COCONUT FUDGE BALLS

COCONUT FUDGE BALLS

Ingredients:

• 2/3 c. evaporated milk
• 2 1/2 c. powdered sugar
• 12 oz. semi sweet chocolate bits
• 1 c. chopped nuts
• 7 oz. or more coconut

Instructions:

Mix chocolate bits and milk and microwave until melted (about 3
minutes).Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut and roll balls in the coconut.

Mini Chocolate Chip Cheesecake Ball

Mini Chocolate Chip Cheesecake Ball

Ingredients:

• 1 8-ounce package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup mini semisweet chocolate chips
• 3/4 cup finely chopped pecans

DIRECTIONS:

In a medium bowl, beat together cream cheese and butter until
smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.

Rum Balls

Rum Balls

Ingredient

1 3/4 cups vanilla wafer cookie crumbs 1 cup ground pecans 1 cup
confectioners sugar 1/4 cup cocoa 3 tablespoons light
corn syrup 1/4 cup light rum 1/3 cup confectioners' sugar (for dipping)

Makes About 2 1/2 Dozen

Method

Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into
one inch balls. Roll balls in remaining confectioners sugar to coat.

Honey Balls for Passover

Honey Balls for Passover

Ingredient

1/2 C honey 1/3 C sugar 1 1/4 C chopped walnuts
1/4 C matzo farfel 2 tsp. grated orange or lemon zest

Makes 18-24

Method

In a medium sized saucepan over low heat, heat the honey and sugar
to boiling. Stir constantly. Add the nuts and the farfel and stir until the
mixture is thick. Add the grated zest. Remove from heat and drop by
teaspoonful onto a wet cookie sheet or wax paper, forming small balls.
Cool.
Variation: Roll the balls in finely grated nuts or coconut.
Quick & Easy Microwave Peanut Butter Fudge
12 oz. semisweet chocolate chips 12 oz. peanut butter 14 oz.
sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut
butter on high power for 3 minutes. Stir well. Add milk and stir until
well blended. Pour mixture into 8x8 dish lined with waxed paper.
Refrigerate to chill.