Type what you have

Ingredients

• ✓ vegetable shortening
• bacon
• wooden skewer
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
2. 2 Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. 3 Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30-second intervals until chocolate is melted and smooth, stirring after each interval.
5. 5 Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

By Denise

Ingredients

• ✓ vegetable shortening
• morel mushroom
• all-purpose flour
• salt

Instructions

1. 1 Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
2. 2 Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot.
3. 3 Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
4. 4 Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

By Jonna

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• white sugar
• salt
• baking powder
• water
• pumpkin
• sugar
• egg
• cinnamon
• salt
• ginger
• clove
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Add just enough water for dough to hold together; do not overmix. Knead dough a few times in the bowl.
3. 3 Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
4. 4 To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
5. 5 Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
6. 6 Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

By Esther Loveall Saunders

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• water
• salt
• butter
• shallot
• parsley
• garlic
• chile powder
• ground beef
• onion
• beef broth
• egg yolk

Instructions

1. 1 Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes.
2. 2 Mix shortening and butter together in a small bowl.
3. 3 Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time.
4. 4 Wrap dough with plastic wrap and chill, 8 hours to overnight.
5. 5 Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C).
6. 6 Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle.
7. 7 Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
8. 8 Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
9. 9 Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
10. 10 Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

By Red-run

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• zucchini
• onion
• milk
• egg
• romano cheese
• garlic powder
• onion powder
• parsley
• salt
• pepper

Instructions

1. 1 Combine flour, zucchini, onion, milk, beaten eggs, and Romano cheese in a large bowl; season with garlic powder, onion powder, parsley, salt, and black pepper and stir to combine
2. 2 Heat about 1 tablespoon shortening in a large skillet over medium heat. Drop ¼ cupfuls of batter into the skillet, in batches; flatten slightly with back of a spatula. Cook until centers appear dry. Flip; continue cooking until other side golden brown. Transfer to a plate; cover to keep warm. Add more shortening to the skillet as needed; repeat with remaining batter.

By Jewells733

Ingredients

• ✓ vegetable shortening
• active dry yeast
• water
• white sugar
• rice flour
• vegetable oil
• onion
• garlic
• chicken
• soy sauce
• sugar
• green onion
• salt
• black pepper
• cornstarch

Instructions

1. 1 Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
2. 2 Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
3. 3 Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
4. 4 Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
5. 5 Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

By MCCACJ

Ingredients

• ✓ vegetable shortening
• butter
• vanilla extract
• confectioners sugar
• milk

Instructions

1. 1 Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy.
2. 2 Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.

By morabam2011

Ingredients

• ✓ vegetable shortening
• white sugar
• cinnamon
• corn syrup

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
3. 3 Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

By Kathy Arnold

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour and salt in a medium bowl. Add shortening and mix with a fork or pastry blender until the mixture is very crumbly. Sprinkle in cold water, 1 tablespoon at a time, stirring lightly with a fork until dough holds together. You may not need all the water.
3. 3 Roll dough gently on a floured pastry cloth to about 1 inch larger than your pie plate.
4. 4 Fold dough carefully in half, place it in pie plate, and unfold. Press gently into pan. For a single-crust pie, trim to about ½ inch beyond the rim, fold under, and flute or crimp as desired.
5. 5 Enjoy!

By Jan Bittner

Ingredients

• ✓ vegetable shortening
• candy corn
• peanut butter
• semisweet chocolate chip

Instructions

1. 1 Line a 9x13-inch pan with parchment paper.
2. 2 Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
3. 3 Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
4. 4 Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

By Kelli Stovall

Ingredients

• ✓ vegetable shortening
• milk
• flour
• sugar
• vanilla extract

Instructions

1. 1 Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
2. 2 Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

By Carri Smith

Ingredients

• ✓ vegetable shortening
• self-rising flour
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Ingredients

• ✓ vegetable shortening
• sugar
• egg
• sour cream
• cake flour
• baking soda
• coconut extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
3. 3 Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

By Paula

Ingredients

• ✓ vegetable shortening
• apple
• white sugar
• cinnamon
• brown sugar
• self-rising flour
• oat
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with shortening.
2. 2 Mix apples, white sugar, and cinnamon together in a bowl. Spread in the bottom of the baking dish.
3. 3 Combine brown sugar, self-rising flour, oats, and vegetable oil in a large bowl. Crumble over apples in the baking dish.
4. 4 Bake in the preheated oven until top is crisp and golden, 30 to 45 minutes.

By VeGangSta

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• butter
• vodka
• water

Instructions

1. 1 Whisk flour and salt together in a mixing bowl.
2. 2 Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
3. 3 Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2 days.
4. 4 When you are ready to make your pie, remove dough from the refrigerator and roll out each piece from the middle to the edge. Bake according to the pie recipe directions.

By LynJudd

Ingredients

• ✓ vegetable shortening
• butter
• vanilla extract
• confectioners' sugar
• milk
• coconut
• pecan

Instructions

1. 1 Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
2. 2 Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
3. 3 Stir enough milk into butter mixture to achieve desired consistency for icing.
4. 4 Fold half the coconut into the icing; spread icing over cake.
5. 5 Sprinkle remaining coconut and pecans over icing.

By Rizzy Fischer

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• dry milk powder
• baking powder
• white sugar
• salt

Instructions

1. 1 Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

By fayyr

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• sugar
• salt
• water
• strawberry jam
• powdered sugar
• almond milk
• red food coloring

Instructions

1. 1 Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
2. 2 Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
3. 3 Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
4. 4 Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
7. 7 Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
8. 8 Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
9. 9 Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.

By Leslie Lopez

Ingredients

• ✓ vegetable shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• buttermilk
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).
2. 2 Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy; beat eggs into mixture one at a time, incorporating each egg before adding the next. Mix vanilla into egg mixture.
3. 3 Whisk flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter. Pour batter into prepared tube pan.
4. 4 Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Let cake cool and dust with confectioners' sugar.

By Gina Ferraro Brown

Ingredients

• ✓ vegetable shortening
• milk
• white sugar
• salt
• active dry yeast
• water
• egg
• all-purpose flour

Instructions

1. 1 Grease a 12-cup muffin tin and a large bowl. Set them aside.
2. 2 Heat milk in a saucepan over medium heat just until bubbles begin to form. Stir in sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C).
3. 3 Sprinkle yeast over warm water and set aside until foamy, about 5 minutes.
4. 4 Beat egg in a large bowl, then stir in yeast and milk mixtures until combined. Stir in 1/2 of the flour until no lumps remain, then stir in remaining flour, a little at a time, until a smooth dough forms. Place into the prepared bowl, turning once to grease the top of dough. Cover the bowl and let dough rise until doubled in size, about 2 hours.
5. 5 Deflate dough and transfer to a well-floured work surface. Divide dough into 36 equal pieces and shape into balls. Place 3 balls into each prepared muffin cup. Cover and let rise in a warm place until dough balls double in size, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

By brownie421

Ingredients

• ✓ vegetable shortening
• milk
• all-purpose flour
• sugar
• butter
• vanilla extract
• almond extract

Instructions

1. 1 Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
2. 2 Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

By Colleen Renzullo

Ingredients

• ✓ vegetable shortening
• rice flour
• sugar
• salt
• baking powder
• water
• vanilla extract

Instructions

1. 1 Whisk rice flour, sugar, salt, and baking powder together in a bowl. Cut in shortening until the mixture resembles sand. Stir in water and vanilla extract until dough forms a ball.
2. 2 Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.

By BriannaH

Ingredients

• ✓ vegetable shortening
• flour
• devil's food chocolate cake mix
• water
• egg
• vegetable oil
• caramel ice cream topping
• semisweet baking chocolate
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
3. 3 Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
4. 4 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
5. 5 Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
6. 6 Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

By mrs redmon

Ingredients

• ✓ vegetable shortening
• whole wheat flour
• wheat gluten
• salt
• water
• water
• whole wheat flour

Instructions

1. 1 Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
2. 2 Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

By Misti

Ingredients

• ✓ vegetable shortening
• peanut butter
• vanilla extract
• confectioners' sugar
• soy milk

Instructions

1. 1 Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add confectioners' sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.

By JUDYLT

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• cream of chicken soup
• seasoned salt
• pepper
• salt
• chicken breast
• chicken broth
• brown sugar
• orange juice concentrate

Instructions

1. 1 Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
2. 2 Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
3. 3 Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.

By MamaMia2008

Ingredients

• ✓ vegetable shortening
• active dry yeast
• water
• all-purpose flour
• salt

Instructions

1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan

Ingredients

• ✓ vegetable shortening
• cream cheese
• white sugar
• almond extract
• egg
• white chocolate
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
3. 3 Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
4. 4 Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
5. 5 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
6. 6 Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
7. 7 Refrigerate for 2 hours before serving.

By wakeupwriting

Ingredients

• ✓ vegetable shortening
• peanut butter
• butter
• vanilla extract
• salt
• powdered sugar
• semi-sweet chocolate chip

Instructions

1. 1 Combine peanut butter, butter, vanilla, and salt in a 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 the mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
2. 2 Meanwhile, place chocolate chips and shortening in a microwave-safe bowl. Microwave on medium for 30 seconds. Stir. Repeat until the mixture is smooth. Reheat as needed while coating peanut butter balls.
3. 3 Insert a 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.

By Jif

Ingredients

• ✓ vegetable shortening
• beef stew meat
• onion
• garlic
• paprika
• salt
• black pepper
• water
• steak sauce
• flour
• water

Instructions

1. 1 Melt shortening in a large pot over medium heat. Cook beef in hot shortening until completely browned, 5 to 7 minutes. Stir onion, garlic, paprika, salt, and pepper into the beef; cook and stir 5 minutes more.
2. 2 Pour water and steak sauce into the pot; stir until beef mixture is evenly coated. Bring the mixture to a simmer, reduce heat to low, and cook until the beef is tender, about 15 minutes.
3. 3 Whisk flour into the water in a small bowl; stir into the beef mixture. Continue simmering stew until slightly thickened, 2 to 3 minutes.

By John and Karen K