Vintage Recipe ~ Aunt Mary’s “Quick Crunchies” aka Rice Krispie Date Balls

I love looking through Aunt Mary’s little recipe box.  She was one of the best home cooks I ever knew and I always enjoyed eating at her house.

Many days she would call my mom at work and tell her the soup was on.   She almost always had homemade yeast rolls rising in muffin tins.  She’d sit the trays on her hot water heater behind the kitchen door.  I’d lift the tea towel that covered the rolls to inhale the yeasty smell of dough rising.

Good memories.

I found this quick little candy recipe in her recipe box.  I’ve been wanting to try a recipe with dates so I decided this one would work nicely.  This is just one candy I made during the past holidays.  Hope you enjoy!

Aunt Mary’s “Quick Crunchies” aka Rice Krispy Date Balls

1 stick butter
3/4 c. sugar
1 (8 oz.) chopped dates
1 c. pecans, chopped
2 c. crispy rice cereal
1 tsp. vanilla
coconut, for rolling

In saucepan, melt butter and sugar over low heat. Add dates and
cook 3 minutes or until mixture thickens and remove from heat.

Add nuts, crispy rice cereal, and vanilla. When cool enough to handle,
form small balls and roll in coconut.

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More of Aunt Mary’s Recipes

Cheesy Sausage Balls

The high carb version of this recipe has been a family favorite for years now.

Usually we get together the night before Thanksgiving or Christmas to cook for the holiday family dinner.  While we’re putting Mom’s Potato Salad together and making her fabulous Coconut Cream Pie, we stick a pan of Sausage Balls in the oven to snack on.  It’s become a family tradition.

 

Having a little extra sausage on hand, I attempted a low carb version of this easy recipe.

 

They turned out fairly tasty, tho I think I can back off the onion powder next time or leave it out all together.

 

All you need is sausage, grated cheese, and something to bind it all together.  I’ve read where some use eggs and others use crushed pork skins.  I used a bit of Carbquik (similar to Bisquik and can be purchased at Netrition) and some parmesan cheese to make up the dry ingredients. 

 

It worked and they were quite tasty, although they didn’t have the traditional sausage ball taste, because of the added spices, I think.  So in the future, I think I’ll skip the spices and hope for that famous sausage ball flavor.

Other tasty low carb snacks and appetizers:

Deep Fried Cauliflower

Aussie Squash Fries

Bacon-wrapped Jalapeño Poppers

Cheesy Sausage Balls

1 lb. sausage
12 oz. shredded cheddar cheese
1 cup of your choice low carb baking mix, such as Carbquik and parmesan cheese

Preheat the oven to 375 º F.  Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large bowl.   Mix well with your fingers. The mixture may very crumbly.  Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet.  Bake for 16-18 minutes or until golden brown.  To prevent sticking, move the balls with a spatula halfway through cooking or use parchment paper to line your pan.  Remove from oven and serve warm.

Peanut Butter Balls

I’ve been making this recipe for 27 years now. I first made it as a teenager while living at home back in the 1980′s.  It was a favorite of my brother and he still requests them today.   This recipe is great for the Christmas holiday or even Easter!

Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)

Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer. Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.

Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens.  This recipe makes several dozen.

Store in the fridge for several days or on the counter ‘cause they won’t last long!

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