Sticks And Stones Recipes
BONE DUST BBQ RUB
I find myself opening the jar just to have a whiff of this every time I go past the spice cupboard! The recipe is from a cookbook by Ted Reader. It is excellent on all kinds of meat.
Provided by Just Call Me Martha
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Mix all ingredients together and store in a jar until ready to use.
- Rub on chicken, beef, or pork before barbequeing.
Nutrition Facts : Calories 278.9, Fat 9.2, SaturatedFat 1.5, Sodium 10769.2, Carbohydrate 56.4, Fiber 23.8, Sugar 17.4, Protein 11
STICKS AND STONES
Perfect for Halloween
Provided by Laura Davis @lolagurl75
Categories Candies
Number Of Ingredients 6
Steps:
- BUTTER a 9x13 inch glass baking dish
- MICROWAVE 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
- ADD pretzels, peanuts and chocolate covered raisins; stir well to coat. Spread into prepared baking dish.
- PLACE remaining butterscotch morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70 percent) power for 30 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over candy.
- REFRIGERATE for 1 hour or until firm. Break into bite-size pieces
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- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, shortening, and granulated sugar until light. Scrape the bowl, add the egg, and beat just until combined. Add the flour mixture all at once and incorporate, making sure to only beat until combined. Scrape the dough onto plastic wrap and refrigerate until firm, at least 2 hours.
- When ready, preheat the oven to 350 degrees, remove the dough from the fridge, and break off walnut-sized pieces. Roll them into irregular rounds with your hands. You’re making rocks. The great part is that they can’t be too perfect!
- Roll out another chunk of dough on a floured surface about ¼-inch thick and cut long strips about ¼-inch wide by 4-5 inches long. Bend and twist them to look like sticks. You can cut little notches in them as well.
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