Peanut Butter Balls

Ingredients

• approx. 16 oz. semi-sweet chocolate chips
• approx. 2 tbsps. shortening
• 1 3/4 c. peanut butter
• 1 stick butter (softened)
• 1 tsp. vanilla extract
• approx. 16 oz. confectioners sugar

Directions

1. Mix peanut butter, butter, vanilla in large bowl. Slowly add in confectioners sugar. Use more or less if necessary - consistency should be a little sticky to touch, but should not stick to your hands (think Reses peanut butter cups).
2. Roll into bite size balls and place on wax coated cookie sheet. Cool in fridge for 30 minutes.
3. In a double boiler or makeshift double boiler, melt chocolate and shortening. Consistency should be thin, but not soupy - you want it to easily dip but thoroughly coat the balls. *If you don't have a double boiler or can't find a way to make one, you can melt the chocolate in the microwave. This method just requires more upkeep to keep the chocolate thin. Add more chocolate and shortening if necessary.
4. Using a toothpick, dip the balls into the chocolate, coating to your desire. Place back on cookie sheet in fridge, and cool for another 30 minutes.
5. Store with wax paper in between layers in containers in fridge.

Tip - The shortening keeps the chocolate shiny and hard, and as they sit out on a table, it stops the chocolate from getting that white film that chocolate sometimes gets. Adding the shortening, however, can be eliminated, if you choose to do so.

Yield - approx. 5 dozen

Chicken Cacciatore

Ingredients

5 boneless skinlees chicken thighs, cut into bite size pieces

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1/3 pound cremini mushrooms, sliced, and rinsed

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Combine the chicken pieces, 1 teaspoon of salt, 1 teaspoon of pepper, and flour in a large ziplock bag. Shake well to combine ingredients.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.

Add the bell pepper, mushrooms, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 15 minutes.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.