Guess what? Yep, I am still sick. Oh, goody! I've reached the point where I am very tired of feeling tired, and very tired of staying home. Over this brief illness I have missed two days of work, one pub night, one pub crawl (not on the same night, of course), one important church meeting, and I haven't cooked or baked nearly as much as a normal weekend. After a long morning nap, however, I did manage to make one thing today, so thought I'd share it with you all before I go down for another nap.
Ruth Ann's Peanut Butter Balls
Please note that all measurements are only a rough guideline - I never measure when making peanut butter balls, and you should just add however much of whatever feels (and tastes) right to you.
Generous 1/2 C. Natural Peanut Butter
4 T. Honey
1/4 C. Dry Oatmeal (any kind - but I prefer instant or oat bran for this)
1/4 C. Unsweetened Coconut (again, I prefer finely shredded, but today used big flakes because that's what I had; you can also use sweetened)
Mix all ingredients in a cereal bowl. Form into balls - about golf ball sized - and put back into bowl. Cover with plastic wrap and freeze for about half an hour.
If you don't like coconut, add extra oats instead. If you have it, powdered milk is also a great addition, but I never have it and don't consider it worth buying just for this. You can also refrigerate them if you aren't going to eat them right away; freezing just hardens them for consumption faster. Other fun things - like chocolate chips or dried fruit - can also be added.
Eat and enjoy! This recipe will make around five or six peanut butter balls.