CUCKOO COOKING RECIPES

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PEANUT BUTTER BALLS V RECIPE | ALLRECIPES



Peanut Butter Balls V Recipe | Allrecipes image

These are a no-bake great tasting ball.

Provided by Karin Christian

Categories     Peanut Butter Cookies

Yield 100 balls

Number Of Ingredients 10

½ cup butter, softened
2 teaspoons vanilla extract
⅛ teaspoon salt
2 cups creamy peanut butter
2 cups confectioners' sugar
2 cups chopped pecans
2 ½ cups graham cracker crumbs
1 cup confectioners' sugar
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.
  • Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator.
  • To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.

Nutrition Facts : Calories 95 calories, CarbohydrateContent 8.6 g, CholesterolContent 2.4 mg, FatContent 6.6 g, FiberContent 0.8 g, ProteinContent 1.8 g, SaturatedFatContent 2 g, SodiumContent 46.2 mg, SugarContent 6.6 g

BAKED COCONUT SHRIMP | ALLRECIPES



Baked Coconut Shrimp | Allrecipes image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories     Shrimp Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  • Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  • Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Nutrition Facts : Calories 310.1 calories, CarbohydrateContent 29.3 g, CholesterolContent 172.6 mg, FatContent 11.4 g, FiberContent 3.9 g, ProteinContent 22.5 g, SaturatedFatContent 10 g, SodiumContent 927.7 mg, SugarContent 13.8 g

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