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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Wednesday, February 11, 2015

Scraps and Snippets ~ Pirate Scotcheroos


Argh. I love me some salty with me sweet. These salty bars will knock the parrot right off your shoulder, matey. 

You know the classic Scotcheroo recipe? There are several out there. Here's a new vegan (check your ingredient labels to be sure) sweet and salty version for you. 

Let's just say these are tasty. 

3 Cups krispie or flaky cereal of choice 
2 1/2 Cups chopped/crushed pretzels
1 Cup sugar
1 Cup light corn syrup (I'm thinking brown rice syrup would work as well)
1 1/2 Cup peanut butter

2 Cups chocolate chips (or if you want to spring for dairy free butterscotch you can go 1/2 and 1/2)
1/4 to 1/3 Cup peanut butter

Grease a 9 x 13.

Place sugar and corn syrup in a large sauce pan. Stir until the sugar begins to melt and mixture begins to boil. Add peanut butter, remove from heat and stir well until mixed. Pour in cereal and crushed pretzels and stir until cereal is coated. Pour and press mixture into pan. 

Using a double boiler (or a smaller pan sitting on top of another with water set over a medium flame) place peanut butter in the upper pan and add chips. Stir frequently until melted. Pour and spread over bars. Let sit at least a half hour then cut into squares.