Sunday, March 30, 2008

Decadent Variations

If variety is the spice of life then chocolate must fill in the bits between!

I used the exact same recipe as the peanut butter squares and substituted

chocolate chips for the butterscotch chips.

The results were very good, I chilled the marshmallows as well.

This link will take you the old recipe.


Enjoy this decadent variation in moderation.

Wednesday, March 26, 2008

Peanut Butter Marshmallow Squares

My Nana used to make these for us when we were children...and adults too.

The key to getting it right is to take time to let the mixture cool. I think Kraft

smoothie peanut butter would work best but I used Jiff as it was available.

Not sure if organic only peanut type would work. This is so sweet it made my

teeth hurt. ( Had to give most away and didn't have time to freeze them)

They taste best if you sneak them out of your grandma's freezer and eat them frozen...

right out of the ice cream pail.

1/2 cup butter
1 cup peanut butter
1 packet butterscotch chips
1 bag mini marshmallows

Melt butter over medium heat.

Add peanut butter and butterscotch chips; stir until melted. I used a makeshift double boiler.

Remove from heat allow to cool so you don't melt the marshmallows

Stir in the marshmallows gently yet quickly

Pour into a 9x9 pan , 9x13 if you like them thin and refrigerate until set.

Sunday, March 2, 2008

Pork Chop Magic

This is a time honored favorite.
Lemon Brown Sugar Pork Chops

The ingredients are basic,

two pork chops with bone
one lemon sliced thick
brown sugar
tomato catchup

That's it!

Pre heat the oven to 375 and line a pan with foil.

Trim the fat off if you want I think it adds flavor and keeps it moist.

Place the pork chop in the pan and put about 1 -2 tablespoons of brown sugar on top.

use the back side of the spoon to spread it thickly around.

squirt a few swirls of catchup on the brown sugar.

Put two thick slices of lemon on each chop.

Bake in the oven until brown , @45 min

I served mine with steamed green beans and carrots

make sure you cut the carrots to the same size as the beans or the won't cook

at the same rate.

Oh yeah, I served it on top of rice and you should start that cooking first.