One of the first treats I started making after Ryan and I got married was butterscotch haystacks. They came to be a fall staple in our household, but once we learned that Moose was allergic to peanuts, they become less fun to make, because my original recipe contained peanut butter, and he couldn’t enjoy them with us.
I looked into lots of different potential substitutes. SunButter is almost always the first suggestion that comes up, but I never tried to make them using it. Instead, I opted for Biscoff Cookie Spread. The end result was amazing…we like them much better this way!
1 11oz. bag butterscotch chips
3/4 cup Biscoff Cookie Spread
3 1/2 cups mini marshmallows
10 oz. chow mein noodles
Over a double-boiler or in the microwave, melt butterscotch chips. Stir in Biscoff spread until smooth. Toss with marshmallows and chow mein noodles. Shape into “haystacks” a bit bigger than a golf ball. Refrigerate until set. Store any remaining haystacks in refrigerator.
The apple dessert contest on Sunday had me thinking…how many apple recipes have I shared over the years? There are actually more than I remembered, and they’re not all desserts…I even have a main course on the list!
I love tacos, and I love salmon, but for some reason, I’ve never thought of putting the two together! I happened to watch Ina Garten make salmon tacos on the Food Network earlier this summer, and I knew I’d have to try the recipe. I made some changes to the recipe after the first time we tried them, and I think they’re now one of my favorite dinners…and I finally found a way to prepare salmon that even Bunny and Ladybug enjoy!
2 Tbsp. freshly squeezed lime juice
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
At least an hour before you plan to serve the tacos, prepare slaw. Toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. While the salmon is baking, roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
To serve, place a dollop of the avocado smash on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
This is probably our family’s favorite Mexican recipe…it is almost guaranteed to make an appearance for birthdays (especially Ryan’s and Ladybug’s), Cinco de Mayo, and other holidays/celebrations (like Father’s Day) throughout the year! We like it so much that I always double the recipe, and sometimes, I have to make a triple batch! The fish is great on its own, if tacos aren’t your thing, and the cabbage mixed with the sauce also makes a nice salad on its own…I love a versatile recipe!
For the tacos:
1 cup flour, plus extra for lightly dusting the fish
2 Tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 cup beer
1 lb. cod or tilapia fillets, cut into small chunks
oil for frying
shredded purple cabbage
For the sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 minced jalepeno
2 tsp. minced capers
1/2 tsp. dried oregeno
1/2 tsp. cumin
1/2 tsp. dried dillweed
1/2 tsp. cayenne pepper
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep pan or deep-fryer to 375 degrees.
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Serve in tortillas and top with shredded cabbage and white sauce.
Cinco de Mayo is just around the corner! I love an excuse to make a Mexican meal, authentic or Americanized, and my family loves an excuse to enjoy eating it! Here are some of my favorite Mexican recipes (mostly Americanized, I suppose) that I’ve shared over the years…main dishes, a side, and desserts. Some of them even use leftovers!
I almost always serve asparagus with our Easter dinner…this is the best time of year to buy it, and it’s pretty easy to find local asparagus around here at Easter time, which is a bonus. I’ve prepared it different ways in the past, but this is the recipe that I’ve used for the last few years, because it’s my very favorite!
1 lb. fresh asparagus, trimmed
2 Tbsp. olive oil
5 cloves of garlic, minced
salt and pepper to taste
Melt butter in a skillet over medium-high heat. Stir in the olive oil.. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for about 10 minutes (less if your asparagus is very thin), turning asparagus to ensure even cooking. Season with salt and pepper.
Since Easter is rapidly approaching, I decided to share our family’s favorite Jell-O recipe. It’s been something of a family secret until now, but since it’s been so popular with everyone who has tried it, I decided I could part with it!
15 oz. can dark sweet cherries (pitted)–I use Oregon Fruit brand
20 oz. can crushed pineapple
1 large package (6 oz.) cherry Jell-O
13 oz. cola
Drain fruit from both cans of juice AND SAVE. Add water to juice (if needed) to make two cups. Heat juice to boiling; add Jell-O. Stir until dissolved; pour into bowl and cool slightly. Add cola and fruit; pour into 1 1/2 quart mold if desired (I use a trifle dish). Refrigerate until set.
Lent means fish sales. I especially love it when salmon goes on sale, because I love to bake it will a little lemon juice and olive oil. I love it even more when I have salmon leftovers, because then I get to make one of my very favorite pasta dishes! If you don’t love capers as much as I do, feel free to reduce the amount in the recipe.
16 oz. fettuccine
2 Tbsp. butter
4 garlic cloves, minced
2 cups heavy cream
2 Tbsp. lemon juice
leftover salmon, flaked
1 to 2 cans of artichoke hearts, quartered or chopped
1 cup shredded parmesan cheese
3 Tbsp. minced fresh basil
7 oz. capers, drained
2 tsp. lemon zest
salt and pepper to taste
Cook pasta according to package directions.
In a large skillet, heat butter; add garlic and cook for one minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat and simmer two to three minutes until thickened, stirring constantly. Add salmon, artichokes, salt, and pepper.
Drain pasta and add to skillet. Stir in cheese, basil, capers, and lemon zest. Serve when heated through.
Even though I wasn’t planning on making a dessert for New Year’s Day, once I stumbled across this recipe, I knew I had to try it. I did have to make a few changes, based on what was available to me at the store, so you’re getting the recipe I actually used, not the one I found. I also used Kahlúa in place of the coffee required in the original recipe, because I wanted to add more mint flavor, plus, I’m always looking for a new booze-soaked dessert recipe!
4 large whole eggs
3/4 cup sugar
1/2 cup peppermint hot chocolate mix
1/4 cup peppermint mocha Kahlúa
3 1/2 cups milk
1 Tbsp. vanilla extract
16 ounces stale challah bread, cut into 1-inch cubes
1/2 cup milk chocolate chips
2 cups mini marshmallows, divided
Place the eggs in a blender and blend on the lowest speed for 30 seconds. Slowly add the sugar and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the Kahlúa, milk, and vanilla and blend until well combined.
Butter a 9 by 13-inch dish and place 1/2 of the cubed bread in the pan. Sprinkle half of the chocolate chips and 1/4 cup of the mini marshmallows on top. Add the rest of the bread and pack tightly. Sprinkle with the remaining chocolate chips and another 1/4 cup marshmallows.
Slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and refrigerate for up to 8 hours.
Bake at 325, uncovered, for 45-55 minutes or until the bread cubes are crisp and browned and the center is firm.
Remove the dish from the oven and top with the remaining mini marshmallows.
Switch your oven settings to broil and broil for about two minutes, or until the marshmallows are toasted to your liking. Watch it closely, the broiler will burn the marshmallows easily.