BUCKEYES

1 1/2 cups Jif Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 -4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons Crisco All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on low until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on medium for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

HAWAIIAN WEDDING CAKE

So in an attempt to get on with my original purpose for this blog, I am posting a recipe for a cake that looks so yummy.  No, I haven't tried it, but by the looks of it, I will absolutely LOVE it.  Coconut and pineapple.....what could be better!!!

HAWAIIAN WEDDING CAKE
So moist, and as Hawaiian as your creative juices will allow.

2 cups all purpose flour
2 cups sugar
2 eggs
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz.) can crushed pineapple with juice

Mix all ingredients and pour into greased 13 x 9” pan.
Bake at 350 F degrees for 40-45 minutes. Cool.

HAWAIIAN WEDDING CAKE FROSTING:
1 (8 oz.) pkg cream cheese
1 1/2 cup powdered (icing) sugar
1/2 cup butter
2 tsp vanilla

Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.

Commentary suggestions:
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting.
Thanks to Francine McGinty