Scotcharoo Cookies

 Ingredients:

- 1 cup shortening
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup creamy peanut butter

- 2 large eggs
- 1/4 cup light corn syrup

- 3.5 cups flour
- 1 package (3.4 oz) instant butterscotch pudding mix
- 2.5 teaspoons baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup Rice Krispies, plus additional for sprinkling

- 1 cup semisweet chocolate chips
- 1/2 cup butterscotch chips 

Directions:

Preheat the oven to 300F. Grease two cookie sheets.

In a large bowl, beat together the shortening, butter, brown sugar, and peanut butter, until smooth. Beat in the eggs and corn syrup.

In another bowl, whisk together the flour, pudding mix, baking powder, cornstarch, baking soda, and salt. Gradually beat the dry ingredients into the peanut butter mixture. Stir in Rice Krispies.

Shape dough into balls and place on the prepared cookie sheets. Press tops of balls to flatten slightly. Bake until tops appear dry, 15-20 minutes. Let cool on pans for 2 minutes before removing to wire racks to cool completely.

In a small bowl, melt the chocolate chips and butterscotch chips together. Stir until smooth. Spread over the tops of the cookies. Sprinkle with additional Rice Krispies. Let stand until chocolate is set. 

Caramel Chocolate Candy

 This tastes like a cross between a Snickers bar and a Nut Goodie. It makes a LOT, so be prepared to share.

Ingredients:

- 2 teaspoons butter

- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter

- 1/4 cup butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1.5 cups marshmallow creme
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1.5 cups chopped salted peanuts

- 1 package (14 oz) caramels
- 1/4 cup heavy whipping cream

- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter

Directions:

Line a 13x9" pan with foil. Grease foil with 2 butter and set aside.

In a small saucepan, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter. Stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

In a small saucepan, melt butter over medium heat. Add sugar and milk. Bring to a gentle boil, then reduce heat to medium low and cook while stirring for 5 minutes. Remove from heat. Stir in marshmallow creme, 1/4 cup creamy peanut butter, and vanilla until smooth. Stir in peanuts. Spread over first layer. Refrigerate until set.

In a small saucepan, combine the caramels and heavy cream. Stir over low heat until melted and smooth. Cook while stirring for 4 minutes. Spread over the filling. Refrigerate until set.

In another saucepan, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter. Stir over low heat until melted and smooth. Pour over caramel layer.

Refrigerate at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1" squares. 

Colcannon (Mashed Potatoes with Kale)

•  2 lbs Yukon Gold (or russet) potatoes, sliced 1/2 inch think (traditionally peeled, but I like the skins)
• 1 1/4 t salt, plus for cooking potatoes
• 8 oz curly kale (I just used kale from my garden)
• 8 T butter
• 1/4 t pepper
• 8 scallions, sliced thin (3/4 c)
• 1 1/2 c whole milk

1. Place potatoes and 1 T salt in large saucepan, add water to cover by 1 inch and boil on high. Reduce to medium and simmer until tender, 18-22 minutes. 

2. Stem kale and slice stems thinly. Cut leaves into 1 inch pieces. Melt 6 T butter over medium and add stems, salt, and pepper, cooking about 6-8 minutes until stems soften. Add leaves and scallions and cook about 1-2 minutes (leaves wilted and scallions softened). Add milk and increase to high heat to simmer. Remove from heat. 

3. Drain potatoes, return to saucepan and mash. Gently fold in kale mixture and season with salt and pepper to taste. Transfer to serving bowl and create a depression in the center with remaining 2 T butter. Serve.