Peanut Butter Haystacks

1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles

Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.

Stir peanuts and noodles gently into the melted peanut butter mixture.

Drop dough by forkfuls onto waxed paper. Cool until set.

Fish and Chips, Proper!

4 large potatoes, peeled and cut into strips
1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 1/2 pounds cod fillets

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

Preheat the oil in a large pot or electric skillet to 350°F. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350°F temperature. Drain well on paper towels.

Fry the potatoes again for 1 to 2 minutes for added crispness. (Omit this if you're like me and like soggy chips!)

Butterscotch Brownies

1 cup butterscotch chips
1/2 cup butter
1 1/2 cups flour
2/3 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 eggs
2 cups miniature marshmallows
2 cups milk chocolate chips

Preheat oven to 350­°F. Lightly grease a 9x13 inch baking pan.

Melt butterscotch morsels and margarine in a large bowl in microwave. 30 seconds the first time and only 15 second intervals after that. Stir the mixture well and let it cool to lukewarm.

After the liquid mixture is cooled, mix flour, brown sugar, baking powder, salt, vanilla, and eggs into the butterscotch mixture; mix well.

Fold in marshmallows and chocolate morsels.

Spread batter into a lightly greased 9x13 inch pan.

Bake 25 minutes. Do not overcook! You want them moist and yummy.

Baked Rosemary Potatoes

6 red potatoes, scrubbed and cut into wedges
3 Tbs butter, melted
3 Tbs olive oil
1 Tbs chopped fresh rosemary
salt and pepper to taste

Preheat oven to 375°F.

Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.

Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally.

Apricot Glazed Carrots

2 pounds carrots, peeled and diagonally sliced
3 Tbs butter, melted
1/3 cup apricot preserves
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp orange zest
2 tsp fresh lemon juice
chopped fresh parsley for garnish

Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.

Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Peanut Salad Dressing

1/2 cup canola oil
6 Tbs rice wine vinegar
6 green onions, thinly sliced
1/4 cup chopped peanuts
1/4 cup sesame seeds, toasted
1/4 cup sugar
1 1/2 tsp salt
1/2 tsp pepper

In a containter with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.

Mucho Margarita Cupcakes

Today I was looking around for some fun cupcake recipes and I found this one from the PBJ ON RYE Blog. I hope no one minds that I changed a few things, but it's a fun recipe to try!

Cupcakes:
1/4 cup freshly squeezed lime juice
1 1/2 tsp finely grated lime zest
1 cup vanilla soy milk
1/4 cup canola oil
2 Tbs tequila
1/2 tsp vanilla
3/4 cup sugar
1 1/3 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1. Preheat oven to 350°F. Line muffin pan with cupcake liners
2. In a large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla and sugar.
3. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth. Fill liners 3/4 of the way full and bake 20-22 minutes until a toothpick inserted through the center of one comes out clean.
4. Transfer cupcakes to a cooling rack and let cool completely before frosting (allowing the cupcakes to set for 1-2 hours helps the flavors develop fully).

Icing:
1/4 cup margarine, softened
1 tablespoon soy milk or rice milk
3 tablespoons lime juice
1 tablespoon tequila
Smidge of green gel food coloring
2 cups powdered sugar, sifted (for easy sifting just whisk in a bowl)

1. Cream margarine in a mixer until fluffy. Mix in soy milk, lime juice, tequila and food coloring if using.
2. Sift in 2 cups powdered sugar and blend until creamy and smooth, low speed on mixer for 7 minutes. If still too liquidy then add a little more powdered sugar until a somewhat thick and spreadable consistency is achieved. Refrigerate until ready to use.

Fall Cocoa Cupcakes

1 1/2 cups flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries

Icing Drizzle:
1 cup powdered sugar
4 1/2 tsp milk

In a bowl, combine the dry ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. Fill paper lined muffin cups two-thirds full.

Bake at 350°F for 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cupcakes.

Peanut Butter Cupcakes

You know me and my peanut butter addiction. So when I saw these I had to try them.

2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 pinch salt

Preheat the oven to 350°F. Line a cupcake pan with paper liners. and set aside.

In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared cup liners.

Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Drizzle these with melted chocolate or top with chocolate icing!

Berry-Peach Cream Trifle

2 packages (4-serving size each) vanilla pudding(not instant)
3 cups milk
1 1/2 quarts (6 cups) of your favorite berries
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake or your favorite pound cake recipe
1/4 cup peach preserves
1/4 cup orange juice
1 cup heavy whipping cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced

Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding, not on top of the container. Just lay it on the pudding. Refrigerate at least 2 hours or until chilled.

Mix berries, the cubed peach and sugar. Let stand at room temperature 15 minutes.

Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with orange juice. Place 9 slices in 3 to 4 quart glass bowl. Spoon half of berry mixture over cake.

Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over the berries. Repeat layers with remaining cake, berry mixture and pudding mixture. Refrigerate at least 2 hours.

Just before serving, sprinkle with almonds. Top with sliced peaches.

Spicy Hummus

2 (16 ounce) cans garbanzo beans, drained
2 Tbs olive oil
1/8 cup lemon juice
2 Tbs tahini ( you could also use 2 Tbs of melted peanut butter)
8 cloves garlic, minced
2 slices jarred jalapeno pepper, chopped
1 tsp liquid from the jar of jalapeno peppers
1/2 tsp ground black pepper
1 1/2 tsp cayenne pepper
1/2 tsp ground cumin
3/4 tsp dried oregano

In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.

Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend together.

Yorkshire Tea Cakes

1 lb of flour
1 level teaspoon of salt
1 oz of English or Welsh butter
1 oz of caster sugar
2 oz of currants
1/2 (half) oz. of fresh yeast
1/2 pint of lukewarm milk

Sift the flour and sugar into a bowl and knead in butter.

Add the sugar and currants, toss together lightly.

Blend the yeast with milk.

Add all at once to the dry ingredients. Mix to firm dough. Knead for 10 minutes or until dough is smooth and elastic.

Cover and leave to rise for 10 minutes. Knead well again, divide into 6 pieces. Roll into 6 inch rounds. Cover and leave to rise until almost double in size.

Bake just above the centre of fairly hot oven, 400F for 20 minutes.

To serve, split open and spread thickly with butter. Can be split open and toasted before buttering.

Yorkshire Pudding

It's not pudding as we know it folks! But this recipe rocks!

3 Tbs of drippings from a roast (beef, pork, even use bacon drippings)
1 1/2 cups milk
3 large eggs
1 1/2 c flour
3/4 tsp salt

Preheat your oven to 450°F. Pour drippings into a 13" by 9" metal baking pan; bake 2 minutes.

Meanwhile in the blender, combine milk and eggs; blend well. Add flour and salt, and blend until mixture is just combined.

Remove pan from oven and pour batter over drippings. Bake until puffed and lightly browned, about 25 minutes. Cut into squares and serve.

Creamy Orange Milkshake

This makes 2 large servings.

5 scoops of vanilla ice cream
1/2 c orange juice
1/3 c milk
1/3 c frozen orange juice concentrate

In a blender combine, ice cream orange juice, milk, and concentrate and blend until smooth and frothy.

This is a quick and easy milkshake that everyone will love.

Cookies and Cream Milkshake

This shake makes two servings.

4 scoops vanilla ice cream
4 cream filled chocolate or chocolate & vanilla cookie sandwiches
1 c milk

First break the cookies in half then in half again. Drop them in the bottom of the blender and hit the pulse until they are no longer in big chunks (yes pulse them dry). Then add in your ice cream and milk, you may want to add the cup of milk gradually, some ice creams won't need as much, and depending on how you like the consistency of your milkshake.
I do recommend getting the ice cream out about 5 minutes prior to making the shakes, it blends easier.

No Flour Fudgy Brownies

10 oz bittersweet chocolate
1 1/3 sticks unsalted butter, diced
1/2 c unsweetened cocoa powdered, sifted
4 extra large eggs
1 c super fine or granulated sugar
1 c walnut or pecan pieces
powdered sugar for dusting
8" x 10" pan greased and base lined

Preheat your oven to 350°F.

Break up chocolate and put it into a heat proof bowl with the butter and set it over a saucepan of steaming hot water. Melt gently, and stir frequently. When melted remove from steam and stir in cocoa, then set aside.

Put the eggs in your mixer and beat with whisk. Add sugar and whisk until light, frothy and double in volume. With a metal spoon fold in the chocolate mix, followed by nuts. Transfer mix to the prepared 8" x 10" pan and spread evenly.

Bake at 25-30 minutes or until the top is firm to the touch but the center is still soft.

Cool 10 minute then carefully cut and remove from pan, and dust with powdered sugar.

These are great served warm or at room temperature. The only down side is that you have to eat them within 4 days. They don't do well after that. Under cooking is vital to avoid having a really dry brownie with a flour less recipe like this.

Garlic-Basil Tomatoes with Mozzarella

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup plus 1 Tbs olive or vegetable oil
3 Tbs red wine vinegar
1 Tbs chopped fresh basil leaves or 1 tsp dried basil leaves
1/8 tsp salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired


Place tomatoes in glass or plastic dish.

Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.

Layer cheese alternately with tomatoes on salad greens.

Strawberries & Cream Cake

Cake
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin

Whipped Cream Cheese Frosting
2 oz cream cheese, softened
2 tsp milk
1 1/2 c whipping cream
1/2 c powdered sugar


Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat cake mix, water, oil, eggs and gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.

Guacamole

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 tsp salt
1/2 cup diced onion
3 Tbs chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 tsp minced garlic
1 pinch ground cayenne pepper (optional)


In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Crazy Pink Lemonade Pie

I found this recipe and I just had to try it!

Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 Tbs sugar

Filling
1 quart (4 cups) vanilla ice cream, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, optional
Lemon or lime peel, optional


Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie dish. Bake 8 to 10 minutes or until golden brown; cool.

In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.

Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

Lazy Meal: Easy Squash

I had all of this Squash from the garden and I didn't know what to do with it all.

Squash (as much or as little as you like)
Butter
Garlic
Tomatoes
Pasta
Salt & Pepper

So I cut them in half length wise, and scooped out their seeds with a spoon.

Then I smeared a little butter on them, also save a little butter in a microwave safe bowl.

I also salt and peppered them at this point. Then spread pretty evenly about 2 Tbs of minced garlic. I'm a garlic freak, so use a little less if you want.

I put these in the oven for 30 min on 350° F.

I cut up some tomatoes and salt & peppered them, and added them to the pan of roasting squash in the oven. Also melt that extra butter in the microwave for a few seconds and pour it over the squash.

Still on 350°F, I let this cook for another 15 minutes. While I boiled water and cooked some pasta.

Let the squash and tomatoes rest for a few minutes. Then dig the squash flesh out of the skin and serve with the tomatoes over the pasta.

It's an easy and light pasta dish perfect for these really hot days of summer.