ok my house is always coldwe did the windows,doors, and have plenty of insulation in the atticbut the basement is unfinishedso i was looking for the best option for the basement ceiling/main level floori heard insulation,a reflective bubble type insulation or a drop ceilingare any of these the way to go is is there a better way.
A drop ceiling is good w/recessed lightingThis would add to your insulation u can get to your plumbing electrical w/o distroying your ceiling.
RUM BALLS - NO BAKE 1 (6 oz.) pkgchocolate chips 1/2 csugar 1/3 crum or 1 tsprum flavoring 3 tbsplight corn syrup 2 ccrushed vanilla wafers (44 count) 1 cground walnuts Sugar/shots (optional) to roll balls in In saucepan, carefully melt chips over low heat (or use double boiler)Remove from heatStir in sugar, rum, corn syrupFold in vanilla wafer crumbs and nutsShape into 1 inch ballsRoll in additional sugar, shots or chopped nutsBest if stored in an airtight container for several days.
Ginger Chocolate Rum Balls From Diana Rattray, Your Guide to Southern U.SCuisineFREE NewsletterSign Up Now! Recipe Feedback: User Rating Be the first to write a review These candies are similar to bourbon balls, but with ginger cookies, pecans, cocoa and rumINGREDIENTS: 1 cup fine gingersnap crumbs 1 cup finely chopped pecans 1 cup powdered sugar 2 tablespoons unsweetened cocoa powder 1 tablespoon plus 1 1/2 teaspoons light corn syrup 1/3 cup rum powdered sugar for coating PREPARATION: In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredientsUsing about 1 teaspoon of the mixture, form small ballsRoll each ball in powdered sugar to coat generouslyStore in tightly covered containersBest if aged for about a week before servingBefore serving, roll once again in powdered sugar-not my recipe!!!!! I don't take any credit!!
The classic chocolate truffle starts with chocolate and creamOne pint of cream to two bags 12 ounces each of semi-sweet or milk chocolate chipsBring cream to a simmer a few bubbles lazily popping up on the surface of the creamRemove from the burner and add chocolate chipsStir! until smoothAdd flavoring such as vanill or almond extract may be peppermintAllow this mass to cool until it is fairly solidPutting it in the fridge speeds this processScoop balls with a mini scooper or use a spoon to get a portion outShape into a ball roll in cocoa powder( In France they use unsweetened cocoa)Or allow to cool and melt some more chocolate chips carefully so it doesn't burnThe microwave or a double boiler is best for this and dip the truffle centers place on a wire rack over wax paper or a baking pan and allow to drip and then store in fridge after they've cooledThose little paper candy cups are nice they keep them separate.
RUM BALLS – BIG BATCH 2 boxes (12 oz ea.) vanilla wafers, crushed 2 cups chopped pecans or walnuts ? cup unsweetened cocoa 2 cups confectioner’s sugar 2/3 cup light or dark rum 2 cups light or dark corn syrup 8 ozcontainer diced dried citrus fruits (optional) shredded coconut or jimmies for coating Stir vanilla wafer crumbs, nuts, confectioner’s sugar and unsweetened cocoaStir in light or dark rum, corn syrup and citrons (optional) until well blendedShape into 1 inch ballsRoll in either coconut or jimmiesMakes approximately 9 dozen Chocolate Truffles INGREDIENTS: 1/2 cup semisweet chocolate pieces 1 teaspoon instant coffee granules 2 tablespoons water 2 tablespoons light corn syrup 2 teaspoon vanilla extract 1 cup finely crushed chocolate cookie crumbs 1/2 cup sifted powdered sugar 1/2 cup finely chopped blanched almonds or macadamia nuts chocolate jimmies, finely chopped almonds or macadamia, or more cookie crumbs for coating PREPARATION: In top of double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanillaStirring frequently, heat until chocolate is meltedBeat with electric hand-held mixer or whisk until smooth; remove from heatStir in the cookie crumbs, powdered sugar, and nutsMix until well blended; let stand for about 10 minutes, until cool enough to handleShape mixture into small balls; roll in chocolate jimmies, finely chopped nuts, or cookie crumbsPlace truffles on waxed paper; cover loosely and chill overnightStore in a tightly covered containerMakes about 3 to 4 dozen chocolate truffles DeliciousI love Chocolate Truffles;)
