Sunday, December 16, 2007

SurgeXperiences 111--call for submissions

Updated 3/2017-- photos and all links removed as many are no longer active and it was easier than checking each one.

The next edition of SurgeXperiences will be hosted by Buckeye Surgeon on December 23. Please feel free to submit a post (or two) regarding your experience with surgery here. The deadline for submission is December 21st.
The 10th edition of SurgeXperiences has been posted by Dr. Alice over at “Cut on the dotted line”. If you missed it, head on over and check it out.

And since it's the Christmas baking season, in honor of Buckeye, here's a recipe for Buckeye Candy. Enjoy!

Buckeye Candy
Yields - 72 candies (6 dozen total)
The perfect combination of peanut butter and chocolate -- a "chocolate lover's" dream come true....
  • 2 cups creamy peanut butter, (not all-natural)
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 3 3/4 cups (16-oz. box) powdered sugar
  • 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
  • 2 tablespoons vegetable shortening
LINE baking sheets with wax paper.
BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
MELT morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
DIP peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.

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