A New Year calls for new recipes!
P.F. CHANG’S ASIAN PEAR MOJITO
3 LIMES WEDGES
5 MINT LEAVES
1 OUNCE DeKuyper Sour Apple Pucker Schnapps
1 1/2 ounce Bacardi Limon citrus rum
Splash Pineapple Juice
Garnish Mint sprig, Lime wedge
Dump 3 lime wedges and 5 mint leaves into a 16 ounce glass. Add the sour apple schnapps and muddle the ingredients until the juice is out of the lime wedges.
Fill glass with ice; then add citrus rum, splash of pineapple juice and fill the glass the rest of the way with club soda.
Add a sprig of mint and a lime wedge and serve 🙂
You are probably surprised this recipe does NOT have any pear ingredients in it. But the mixture does give you a pear like flavor. 🙂
It’s late night you want something sweet but really don’t want to have to leave the house? Well here’s a recipe to help that midnight attack with ingredients that you probably already have in the house.
MARS MUNCH BAR
2 c SALTED DRY-ROASTED PEANUTS
1 STICK BUTTER (1/2C)
1/2 C GRANULATED SUGAR
1/4 C LIGHT CORN SYRUP
Spread the peanuts out on a nonstick baking sheet and heat them up in the oven set on 300 degrees. This will warm up the peanuts so that they don’t cool the candy to quickly when added later. There’s no need to preheat the oven.
Melt the butter in a medium saucepan over medium-low heat
Add the sugar and the corn syrup and simmer; stirring occasionally. Put a candy thermometer in the mixture and watch it closely
When the mixture reaches 300 degrees add the peanuts and stir well until all the peanuts are coated with candy. Pour the candy onto the warm baking sheet and spread it flat. When the candy cools, break it into chunks and store it in a covered container
MAKES 12 1.5 OZ CANDY BARS