I've made Bread & Butter Jalapeno Pickles for YEARS using my Pawpaw's old recipe. I just substitute jalapeno's for the green bells called for in the recipe (plus a few extra). Your recipe looks a lot easier as I always cook the veggies in the brine, then ladle into jars. Wonder if it would work if I omitted that step? Might have to try a small batch to see because I'd think the veggies would cook in the BWB, right? When I was a city-girl, I always went to the downtown OKC farmer's market to buy my produce. Now I grow my own! For at least the last 15 years, it's the first thing people ask about at the holidays. I've even had people tell me they used the left-over juice as a marinade for meats! Paula

Now that's extremely funny to me, too, being from Ohio. If there is such a designation as "official homemade candy" of a state, buckeyes are Ohio's without a doubt. I've made and eaten thousands of these over the past 40+ years. They are called buckeyes because they look like buckeye nuts, which grow like crazy in OH, and are part of the logos (and origin of the name) for Ohio State Buckeyes sports teams. The candies should look like this. This site brings up a good point, also. The original old-school recipe did call for paraffin in the chocolate but although this makes it possible to hold these in your fingers a few seconds longer before you get messy, there is no other reason to put it in and they taste much better without it. The step about rolling in sugar before coating with chocolate is something I've not heard of before, and seems completely unnecessary. All of the ingredients are already very sweet, especially if you use one of the sugar-added peanut butters. The milk is also not an ingredient I've used for this before, either. I would recommend against it because it is just going to make things sticky while working with the mix, and as it dries out, the balls will become crumbly. Lately, I've made mine with peanut butter of 100% peanuts (usually has a layer of peanut oil on top) and powdered sugar, with no added butter. I think of it more as a process than a recipe. The premise is that you need to make the peanut butter able to be rolled into a ball and hold its' shape. So the butter is just unnecessary empty calories since all that is needed is to add sugar until the peanut butter is the proper consistency to hold together. If you do decide to do the recipe with butter, use real butter and not margarine. Margarine makes terrible buckeyes because of the high moisture content. Once it dries, the balls crumble when you take a bite. As far as the observation that the taste of buckeyes is similar to the "peanut butter candy" from the original discussion - that's spot-on. There's a significant textural difference, though. And, of course, the chocolate.

This is Marilyn's recipe and it is VERY good! Salted Peanut Bars (The flavor of a Pay Day candy bar.) 1 1/2 cups all purpose flour 2/3 cup firmly packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 + 1/4 cup butter, softened 1 teaspoon vanilla 2 egg yolks 3 cups miniature marshmallows 2/3 cup corn syrup 2 teaspoons vanilla 1 (10-oz.) pkg. ReeceÂs peanut butter chips 1 (16-oz.) can salted, dry roasted peanuts Heat oven to 350°. In large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup softened butter, 1 teaspoon vanilla, and egg yolks until crumbly. Press firmly in bottom of ungreased 9X13X2-inch baking pan. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and immediately sprinkle with marshmallows. Return to oven and bake an additional 1 or 2 minutes until marshmallows just begin to puff. Cool while preparing topping. In a large saucepan, combine corn syrup, 1/4 cup butter, vanilla and peanut butter chips. Over low heat melt just until chips are melted and mixture is smooth, stirring constantly. Remove from heat and stir in peanuts. Immediately spoon warm topping evenly over marshmallows; dipping your fingers in water to prevent stickiness, spread to cover. Refrigerate until firm; 1 hour and cut into bars dipping the knife into hot water occasionally

Khandi - wow - these look gorgeous. I'm definitely saving this one for next year's trays. Did the recipe come from Land O'Lakes? Oh - and I'm not Trixie, but here's the recipe for the Pecan Tassies: PECAN TASSIES 1 stick (1/2 cup) plus 1 Tblsp. butter, softened 3 oz. cream cheese, softened 1 cup all-purpose flour 1 large egg 3/4 cup packed light brown sugar 1/2 cup chopped pecans 1/8 tsp. vanilla extract In a bowl combine 1 stick of butter and the cream cheese. Stir in the flour, and form dough into a ball. Divide dough into 24 pieces and press into the bottom and up the sides of 24 small (2 Tblsp. size) muffin tins. In a small bowl beat the egg lightly with the brown sugar and stir in pecans, the remaining 1 Tblsp. butter, vanilla, and a pinch of salt. Divide the filling among the pastry-lined tins and bake at 350 degrees F. for 25 minutes, or until the filling is puffed slightly and the pastry is golden. Let cool on a wire rack. Makes 24 confections.