Buckeyes recipes - 2 recipes
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VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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Buckeyes
By Annie13
In a large bowl, combine peanut butter and butter; mix until smooth
- 2 cups smooth peanut butter
- 1 cup (2 sticks) butter, softened
- 1-1/2 pounds confectioners' sugar
- 1 (12-ounce) package semisweet chocolate chips
- 1/3 cake paraffin wax (see Note)
Buckeyes
By ricetreats33
Melt butter and oleo over low heat
- 1 stick of butter
- 1 stick oleo
- 1 c peanut butter
- 1lb powedered sugar
- chocolate chips
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