"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Buckeyes, by Bev Strieter, is from The Strieter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lbs. butter or oleo 2 lbs peanut butter 3 lbs powdered sugar 3 - 12 oz. pkgs. chocolate chips 2 T. cooking oil
Cream butter and peanut butter. Add sugar and mix well by hand. Form into balls. Put on wax paper on cookie sheet and refrigerate till firm. Melt chocolate chips over hot water. Add 2 T. cooking oil and stir well. Put tooth pick into ball and dip into chocolate. Put on wax paper on cookie sheet and refrigerate to set.
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