Buckeyes from the Buckeye State

I am originally from Ohio.  As any Ohio State fan knows, Ohio is the Buckeye State.  I think that with your birth certificate, you are issued this recipe...........

Buckeyes

2 sticks margarine or butter
2 cups peanut butter (I prefer to use extra crunchy for texture but you can use smooth if you prefer)
1 box (1 lb) confectioners sugar

mix well.  Make balls, the size of marbles - refrigerate1 hour or so on wax paper.

Melt semi sweet chocolate in a double boiler or in the microwave, add a little bit of wax(parafin) to make the chocolate shiny.
with a toothpick, dip each ball into the chocolate to cover all but a little circle around the toothpick.  Put back onto the wax paper and put into the refrigerator to harden ............these little candy/cookies melt in your mouth and are a holiday favorite for all who taste them!

Corn Stuffing Balls - the root of all things Thanksgiving

Thanksgiving has always been a favorite holiday of mine.  When we were kids, my sister came across this recipe and made it...........it has become a family tradition.  We enjoyed Corn Stuffing Balls this  year as we always do...........next year you can add it to your repetoire too!

Gina's Corn Stuffing Balls

1/2 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
13 oz can creamed corn
1/4 teaspoon pepper
1 cup water
1 1/2 teaspoon pountry season
1/4 teaspoon tyme

8 oz bag prepared corn stuffing (Peppridge Farm)
3 egg yoks\1/2 cup melted butter or margarine

put first 8 ingredients into a saucepan.  Bring to a boil.  Pour over the bread stuffing, add 3 egg yolks and stir so eggs don't cook.  let cool - shape into 12 balls.  put into baking dish, drizzle with 1/2 cup butter or margarine and bake uncovered for 1/2 hour at 350.