Homemade Peanut Butter Balls

Yummm..... We were making peanut butter balls earlier this week. And they are so easy.

1 reg. sized jar peanut butter (approx. 16 oz...and ounce or two more or less won't matter)
1 bag confectioner sugar
1 bag semi sweet chocolate chips (16 oz)
shortening

You will also need a mixing bowl, double boiler, cookie sheets, waxed paper and skewers.

Mix the peanut butter and sugar together in a bowl until it forms a well mixed dough. Form into walnut sized balls. Allow to firm in refrigerator or cool place. (Note that some will add a stick of melted margarine to this mix as well. This is optional. It can make the candy very rich.)

Meanwhile, melt chocolate over double boiler. Add shortening to allow easier dipping and give
slight gloss. Start with 1 teaspoon of shortening then add more in smaller increments if necessary.

When peanut butter balls are firm insert skewer and dip into chocolate. Set back on cookie sheet. Return full tray to cool area to allow chocolate to harden. (Note that if peanut butter balls crack in half, they are too cold. Allow to warm up slightly, just until skewer may be inserted without cracking the candy.)

Candy may be frozen.

 

 

Enjoy!

 

 

 

Keeping Lettuce Fresh

Because the weather was changing (for the worse I might add...cold.....) I ended up picking the rest of the lettuce so that, if we did get a freeze (ugh!) I wouldn't lose the greens. But there was so much there, still. I had given lettuce away till everyone who wanted some, was fully stocked. I only have so much room in the fridge and you certainly can't freeze it like you can with collards or spinach. And, there is also the problem of keeping it fresh for an extended period of time.

I ended up cutting the roots off 1/2 of the lettuce, standing in a bowl, filling it with water so that the stems were submersed, then putting the entire thing in the fridge. With the second 1/2 of the lettuce, I left the roots on, stood the greens, roots and all, into a small, plastic bucket, filled with water and placed in a protected place on the porch where it can stay cool (as the lettuce is cold tolerant but not freeze tolerant). So far both methods are working well.

The reason why I cut the roots off of the lettuce that I keep in the fridge is for ease of use. Just grab from fridge without having to take the time to remove the roots. But keeping the roots on the bunch I still have outside is with the hopes that having the roots still attached will further prolong the life of the lettuce.

Bee Blog

Very, very, very early this morning (at midnight because of time differences), I had an interview with Gary from Kiwimana Beekeeping Supplies in New Zealand, for their podcast. It was lots of fun and I really enjoyed talking with him.

Check out their blog at http://kiwimana.co.nz  and while you're there, check out their website and podcast links.

I'll be posting the date that the podcast will air.

Homesteading Educator Speaker Finder

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I am now on the speaker list for Homesteading Education.

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Late Night

It is a late night working on the next book for the Backyard Farming Series, which will be on cattle. "Goats" is scheduled to come out in November!

Last of the Harvest

Unfortunately, it is that time of year again. Harvesting the last of the garden. Although I continue to have some various Italian lettuce in yet (which I will need to cover at night once the temperature drops), I removed the mini gourds and cayenne peppers that were left.

Because so many of the peppers came in late, most were still green. HUGE, but green. However if I just set them out in a cool place, out of the way on a counter, they should turn red and hopefully have some heat. Once the peppers have turned, I will harvest and save some seeds then dry the peppers. After they are good and dry, into the grinder they will go to be turned into cayenne pepper powder.

I have been giving some of the cute little gourds to friends for fall decorating. Some I will dry, some I will harvest seeds from for next year.

It should be mentioned that if you use a coffee grinder to grind spices, designate that grinder for spices and herbs only. Do to the oils left behind, if you were to go ahead and grind coffee beans in it, you may find a surprise in taste. (Pepper flavored coffee anyone?)

Shameless Self Promotion!

My latest books came out in August and September. They may be purchased from Amazon, Barnes and Noble and other major book sellers, as well as directly from the publisher Hatherleigh Press.