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I love the combination of salty and sweet, more specifically, pretzels and chocolate. The taste is pure heaven to me. I found this recipe on a website and had to try it. I changed it up a bit, because I didn't have some of the ingredients they wanted and I felt the chocolate drizzle on top was a great finisher. The next time you have the sweet and salty craving, give these a try. You won't be disappointed.
Pretzel Candy
*original recipe from Paula Deen
1 16 ounce package of white candy bark
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
1 3/4 cups dry salted cashews
3/4 cup semi-sweet chocolate chips
Line a rimmed cookie sheet with waxed paper. Melt the candy bark in the microwave in a microwavable bowl. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 15-30 seconds. If necessary, microwave on high for 10 seconds more, and stir until melted and smooth.
Stir in the pretzel pieces and cashews. Stir well with a flexible spatula. Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are evenly distributed. Allow to cool for about 5 minutes.
Meanwhile, place the chocolate chips in a quart-size freezer bag. Seal the bag and place in the microwave for 30 second intervals, kneading the bag after each time, until the chocolate is smooth and melted. Squeeze the chocolate away from one bottom corner and cut the corner, the smaller the better. Drizzle the chocolate over the candy.
Place in the refrigerator for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in an air tight container in the fridge.
It's been a while since I've added anything here. I'm sorry, things got a little crazy for a while and I had to let a few things slide. I finally have a new recipe though. I hope it's enough to redeem myself.
I actually got this recipe from Sam's Club. I went on a Saturday when all their lovely samples were out and one of the booths had this. I'm just glad they had a recipe card to go with it. I've adjusted it a little, to account for my preferences.
I love seafood, and this was absolutely delicious. My kids even had thirds!
Parmesan Citrus Baked Salmon
2 pounds fresh salmon (Every time I’ve used less, 1.5-1.7 pounds, and I think I like the "sauce" a little heavier on it, so adjust it to taste if you use the full 2 pounds)
1/4 cup mayonnaise (I made mine with a little more)
2 tablespoons (heaping) grated Parmesan cheese
1 teaspoon citrus grill seasoning (I used Tone's)
1/3 cup pita bites (I think any kind of butter cracker would work, but the pita bites are excellent)
Preheat oven to 450 degrees. Using a rolling pin, crush enough pita crackers to fill 1/3 cup.
Cut salmon fillet into 4 oz portions, rinse and pat dry.
In a small bowl, combine mayo, cheese and seasoning. Mix well and set aside.
Place salmon on a foil lined cookie sheet, sprayed with non-stick spray. Spread mayo mixture over fish and sprinkle with crushed pita crackers.
Bake uncovered for 12-15 minutes. Fish should flake easily with a fork when done.
