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.