Easy Apricot Pecan Jam
Peanut Butter Butterscotch Fudge
3/4 cup creamy peanut butter
3 1/2 cups (2 packages) butterscotch morsels
Optional: approximately 1/4 cup chocolate, melted for drizzling
1. Over low heat, melt peanut butter and butterscotch morsels,
stirring continuously until ingredients are completely melted and looks smooth. Must keep at low heat.
2. Line an 8x8 inch baking pan with parchment or wax paper and pour mixture into the prepared pan.
3. Place in refrigerator and allow to cool at least 4 hours. Cut into 2-inch squares.
4. If you use chocolate, drizzle either individual pieces, or you can drizzle the whole thing before cutting, if you wish.
Yield: 25-30 pieces
I used a natural peanut butter, it has fewer ingredients and chemicals added. There are several brands with different price ranges, but Smucker's makes a natural peanut butter with two ingredients: peanuts and salt. The price, if on a tight budget, is comparable to other choices, at about $2.94 for a 16 oz jar. the oil will be sitting on top, all you have to do is stir.
I didn't add the chocolate drizzle because of the added sugar, and many people would like to limit sugar anyway. I would have used Hershey's spreads chocolate because it seemed easier to melt.
I didn't have either wax or parchment paper, so I sprayed a no stick cooking spray in the pan and it worked just as well.
Mine didn't come out in nice and neat little squares as pictured, mine was more like bark. Kids don't really care and it looked fun. No one that tried it complained. :-) If I had left it out a little longer after removing from the refrigerator, I would have been able to cut into the squares, so this is up to you whichever you prefer.
*Be sure to look for sources for more easy recipes like this on my blog page.
Salmon Patties Southern Style
1/3 cup finely minced red bell pepper
1/3 cup finely minced white onion
1/2 teaspoon minced chives
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon Emeril's Original Essence
1/2 teaspoon lemon juice concentrate
3 5oz cans boneless, skinless pink salmon, drained
3 large eggs
2 tablespoons mayonnaise
1/3-1/2 cup yellow corn meal/yellow corn flour mix
1. Stir all ingredients together, place covered in refrigerator to let flavors blend, twenty minutes.
2. Heat half cup either vegetable or olive oil in large skillet on medium heat.
3. Spoon salmon mixture into hot oil, for approximately four small patties at a time and cook 4-5 minutes on each side until golden brown.
4. Remove to plate that's lined with paper towel.
Yield 6-8 patties
I try to avoid wheat flour when I can and was looking for a recipe that would let me use corn meal instead. I used Louisiana Fish Fry breading mix, which is all natural and is just a mixture of yellow corn flour and yellow corn meal, with no other added ingredients or fillers. I also used Trader Joe's preservative free, unsweetened mayonnaise, but you can use whatever brand you choose.
Easy Peasy Fudge
1 12 0z package Nestle Toll House semi sweet morsels
1 14 0z can sweetened condensed milk
1 1/2 teaspoon pure vanilla extract
1 cup pecan chips
1. In a large heavy sauce pan, melt chocolate morsels and condensed milk on low, stirring constantly until melted.
2. Once mixture is melted, remove from heat and add pecan chips and vanilla extract, stir well.
3. Spread mixture into a 8 or 9 inch pan that has been prepared by coating the bottom of the pan well with butter. Be sure to butter the sides of the pan as well.
4. Place pan in the refrigerator for two hours until set and hardened.
This is so easy and there are a gazillion fudge recipes out there. One called for lining your pan with aluminum foil, but I couldn't imagine that turning out well, so I coated my pan with butter. I don't use margarine, because I prefer the real deal and the cost factor isn't enough to go with anything else. Also, you can use walnuts, I just had pecan chips on hand and I always prefer pecans anyway. The only down side is that now I need to find a way to get the stuff out of reach, because it'll be too much temptation. Enjoy!