The kids went back to school today but it’s been such a great day:) Paul and I spent part of the day Downtown.  The temps were in the 70′s. To pretty to stay inside.  We started out at the Uggs store. I need a new pair but, I just can NOT bring myself to buying any yet. I’m not ready for that kind of weather though and so… well, no Uggs today.  We had lunch at the Grand Lux. I love that place. There and the Cheesecake Factory. YUMMMMMM! Afterwards, we ran into Gap Kids and snagged some great deals:)  Then it was home-time. I had to get back here to help with traffic at school. It wasn’t long but it was nice being out with my sweet husband;)

We had a great time this weekend:) Saturday, MyMatthew wanted to have a bonfire and do hot dogs and smores. So we had some friends over and did just that:)  It was a nice way to end the Fall Break.  Along with the smores and hot dogs, I made about 6 pounds of chili, Rice Krispie Treats and these lovely little Buckeyes;)  Everyone enjoyed them tremendously.  They went in no time flat:)  So this is the recipe I want to share with yall today:)  Yall give them a try;) Enjoy!!

OK, HERE’S What You Need:

1 1/2 cups creamy peanut butter
1/2 cup butter, softened (I used Bluebonnet margarine)
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening

HERE’S What You Do:

Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Stick a toothpick into each Buckeye. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator.  Dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.