Butterscotch Peanut Bars

Here is an easy recipe to make a truly, delicious, treat.

I usually make them around the holidays, but they are good any time of the year. Yum !

Ingredients:

16 oz jar roasted, salted peanuts
1 can sweetened condensed milk
1- 12 oz. bag Nestle's butterscotch chips
3 Tbs butter
1 - 10 oz bag mini marshmallows

Directions:

Place half of the peanuts in a buttered, 9 x 13 baking dish

In a large saucepan, melt butter, sweetened condensed milk and butterscotch chips
Remove from heat and stir in marshmallows quickly, so they don't melt
Pour over nuts and spread evenly in baking dish
Top with remaining nuts and push down into hot mixture
Place in refrigerator to let bars cool until set.
With a sharp knife, cut into small squares. Best if kept cool.

THE Broccoli Salad

My favorite veggie salad I have ever had !
I could eat this every day.  This is a well known recipe but, I have tried to reduce the calories a little by reducing the amount of bacon and by using less sugar and by using reduced calorie mayo. Don't be afraid to substitute dried cranberries or fresh grapes instead of raisins. I like to use raisins.

THE Broccoli Salad

1 bunch broccoli 4-5 cups (cut and separated florets)
1/2 red onion (sliced thin and quartered)
1/4 cup raisins
1/4 cup sunflower nuts
     (or substitute sliced almonds)
4 oz  shredded cheddar or desired cheese
2 Tbs parmesan, fresh grated (optional)
4 slices bacon, cooked crisp and crumbled
(or substitute 2 oz of real bacon bits)

Dressing:
1 cup mayo (I used reduced calorie)
1/2 cup sugar (or less)
2-3 Tbs white vinegar
1/4 tsp salt
1/4 tsp pepper

Directions:
In a small bowl mix sugar, salt and pepper into mayo, until smooth
Add vinegar and stir until blended
Meanwhile, in a large bowl, place broccoli florets
Add raisins, nuts, onion and cheese
Drizzle dressing over top and stir
Let sit for several hours for flavors to blend
Stir again before serving

Vietnamese Egg Rolls

I love Vietnamese style egg rolls. That being said, I have always been afraid of trying to make them. Now that I have made them, I have got to say, It's not that hard ! 
Don't fear the fryer ! I just used my stainless steel saucepan with just enough oil to cover the rolls to cook 4 at a time. Enjoy !

Ingredients:

 • 1 pkg. of Egg Roll Shells (25/pkg.)

• 1- 2oz pkg. Mung bean vermicelli noodles

• 1 lb. ground pork

• 4 cups shredded cabbage

• 1-1/2 cups shredded carrots

• 1 cups minced onion

• 1 tablespoons minced fresh garlic

• 1 egg (slightly beaten) 

• 1/2 teaspoon salt

• 1/2  teaspoon black pepper

• 1 tablespoon fish sauce

• 3 qt. pot or deep fryer

• Peanut oil- enough to fill 1/3  depth of pot or deep fryer.  Can also use corn or vegetable oil.

Directions:

Season pork with salt and pepper then brown and crumble until cooked,
then set aside to cool.

Place noodles in bowl and pour boiling water on top to cover. Let sit a few minutes until soft, then drain and cut with scissors into 1- 2 inch pieces. 

Shred cabbage and carrot and place in a large bowl

Mix in, well drained noodles, onion, garlic, fish sauce  
Add ground pork to cabbage mixture and mix well. Place one corner of egg roll wrap towards you and place 1 heaping tablespoon of filling in the middle, fold the corner facing you, over the filling, fold the side corners in and roll tightly. Seal with beaten egg. To freeze, place in single layers between wax paper and freeze.

Cook in oil heated to 350 - 375 until browned, turning as needed. Drain on paper towels and eat !
Serve with a good fish sauce or a good sweet and sour sauce from an Asian food market, or the ethnic food section of your super market.