PEANUT BUTTER CHOCOLATE BARS

PEANUT BUTTER CHOCOLATE BARS
http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html
Scott really liked these.  I didn't like them as much as I thought I would, but did like them.  They are easy, easy to make.  I think next time I will try them with the coconut. I think I might like them better.


Peanut Butter Chocolate Bars
by Greta White

1 (18.25) package plain yellow cake mix

1/2 cup butter, melted

1 cup creamy peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
1 cup coconut (optional...my sister did not like the texture of it in there)

Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.

3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool completely before cutting into bars.

BLUEBERRY CRUMB CAKE

BLUEBERRY CRUMB CAKE
http://thepioneerwoman.com/cooking/2010/07/blueberry-crumb-cake/
Not very sweet.  Thought it might taste better with all that butter.  Smelled wonderful when cooking and it did taste really good. Can't wait to try it when it has been in the fridge.  Did not top with softened butter - I mean really how much butter do we need :-)  Update: love it cold especially with blueberry (homemade) syrup on top.

• 1/2 stick Butter
• 1 Tablespoon (additional) Butter
• 3/4 cups Sugar
• 1 whole Egg
• 1/2 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 2-1/4 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 3/4 cups Whole Milk
• 2 cups Fresh Blueberries
• _____
• FOR THE TOPPING:
• 3/4 sticks Butter
• 1/2 cup Sugar
• 1/2 teaspoon Cinnamon
• 1/2 cup Flour
• 1/4 teaspoon Salt

Preparation Instructions

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

COOKIE DOUGH TRUFFLES

COOKIE DOUGH TRUFFLES
http://www.bakerella.com/chocolate-chip-cookie-dough-truffles/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Bakerella+%28Bakerella%29
This was a fun summer FHE treat.  The cookie dough is not very sweet at all.  I cut bamboo sticks in 3rds. I thought they were easier to poke with.  Gave everyone their own chocolate.

Chocolate Chip Cookie Dough. Is there anything better? Well, actual chocolate chip cookies would rank right up there I suppose.

But really, how many times have we all eaten raw cookie dough before shoving those babies in the oven to bake? I know I have. Risking raw eggs with every bite.

Well, worry no longer because Lindsay of Love and Olive Oil has just written her first book, The Cookie Dough Lover’s Cookbook, filled with recipes using eggless raw cookie dough in cakes, pies, brownies, ice cream and more. We met at a Food Blog Forum event a couple of years ago and this year when I heard about her book I was captivated. How can you resist a title like that.

So this weekend I tried the basic Chocolate Chip Cookie Dough Truffles recipe from her book. It involved dipping so I was all in.

All you need is flour, sugar, brown sugar, salt, butter, milk, vanilla and chocolate chips.

No egg and all safe to eat by the spoonful. (See note in recipe about raw flour) And you might want to do just that because it’s so good.

Or you can make truffles. Use a 1-inch scoop for even amounts of dough.

I got more than 30 from the recipe but I can’t say exactly how many because, well I may have eaten some first. You know how cookie dough goes.

After you scoop them, roll them into round balls like the third one up from the bottom right. Yeah. I forgot to take a picture of them all rolled.

Then freeze them so they’ll be firm enough to dip.

You can use popsicle sticks to dip them in candy coating and then just sprinkle with tiny sprinkles. Smaller sprinkles are better for these because of the size of the truffles. And of course you can always just leave them stickless too.

I used these Dark Chocolate Decoratifs from India Tree for the first time and I love them. They are tiny, delicate squares of chocolate and they will need to cover some cupcakes soon too. Really soon.

Try writing on the popsicle sticks for an added touch. These would be cute on display for a party.

If the chocolate starts to pool too much at the bottom after you dip, here’s what I do to help them look pretty.

It can be messy, but effective.

Dip the ball in candy coating…

… and dot or slide the bottom of the coated ball on wax paper to pull off some of the excess coating.

Then just add sprinkles and set it over to the side in a clean spot on the wax paper to dry. Easy peasy and it makes them pretty.

They’ll taste the same no matter what they look like though, so now worries. Except for how many you’ll want to eat. These are pretty addictive little treats.

So… I dipped about half the balls in chocolate coating but about halfway through I had another idea.

It started with flattening the balls into little patties (the less perfect the better) and then freezing them for dipping.

Dipping into peanut butter coating for color this time. Sound interesting?

Can you see where I’m going?

You guessed it.

Chocolate chip cookie decorated chocolate chip cookie dough pops.

I just couldn’t resist.

Too too cute.

Chocolate Chip Cookie Dough Truffles
from The Cookie Dough Lover’s Cookbook (Thanks Lindsay!)

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
popsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut)

• In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
• Mix in milk and vanilla.
• Add flour and salt and mix on low until combined.
• Stir in chocolate chips.
• Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
• Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)
• Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
• Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
• Refrigerate in an airtight container for up to a week.

If decorating like chocolate chip cookies, flatten the balls into patties and freeze for dipping. Insert the stick carefully into the thickness of the patty and dip in melted peanut butter candy coating. Then just sprinkle with more mini chocolate chips before the coating sets.

CHOCOLATE FROSTING

CREAMY CHOCOLATE FROSTING
Best ever! Yum! Yum!

2 1/2 sticks (10 oz) unsalted butter, at room temperature
1 cup powdered sugar
3/4 cup cocoa
pinch of fine salt
1/2 cup light corn syrup
1/2 vanilla bean, seeds scraped
7 oz semisweet chocolate, melted and cooled
1 tsp hot chocolate

Add the butter, sugar, cocoa and salt to food processor.  Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup and vanilla seeds and process until combined,a bout 10 seconds.  Scrape the sides of the bowl one more time, and then drizzle in the chocolate and hot chocolate.  Pulse until the frosting is creamy, about 15 seconds.  Makes about 3 cups.

MEXICAN HOT CHOCOLATE FROSTING
This is really tasty!  I only used 1/2 tsp chili powder but I think it would be good and not too spicy with 1 tsp.  Would like to try cupcake recipe sometime to go with it.
http://www.foodnetwork.com/recipes/simply-delicioso-with-ingrid-hoffmann/double-feature-cupcakes-with-mexican-hot-chocolate-frosting-recipe/index.html

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Beat cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

CHICKEN SALAD

CHICKEN SALAD CONTESSA
Yum! Loved the nuts!

• 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup pecan halves
• 1/2 cup walnuts halves
• 1/2 cup good mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh tarragon leaves, divided
• 1 cup green grapes, cut in 1/2
• Lettuce leaves, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

CARROT SALAD

BAREFOOT CARROT SALAD
Really good - the kids really liked.

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup diced fresh pineapple

Directions

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

CHOCOLATE CHEESECAKE WITH GANACHE

CHOCOLATE CHEESECAKE WITH GANACHE
Love!  It is better cold.  TAKES ALL DAY!  SET STUFF OUT!!!

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 5 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon

For the filling:

• 5 ounces bittersweet chocolate
• 1 tablespoon instant espresso coffee (used hot chocolate)
• 1 3/4 pounds cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

For the ganache: (I used Candace's instead of this - and poured on top)

• 1/4 pound semi-sweet chocolate, finely chopped
• 1/4 cup heavy cream

Directions

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

CHEDDAR-DILL SCONES

CHEDDAR-DILL SCONES
We really likes these.  Maker 12.
http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe/index.html

UPDATE: I made these again and they turned out so, so good.  I made them in the food processor until the step where you add the dill, cheese and 1 T flour.  I just kneaded it in.  Not sure if it turned out so much better because of food processor, but they were so light and fluffy.  Yum!  Had with a spaghetti meal.

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, small-diced
• 1/2 - 1 cup minced fresh dill (we didn't like it with 1 cup - 1/2 cup worked better for us.  I just got some fresh dill from WinCo - 1/2 cup was one package - cut with scissors until stems)
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggsand heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

PUMPKIN-CHOCOLATE WHOOPIE PIES

PUMPKIN-CHOCOLATE WHOOPIE PIES
One word - AMAZING!  Small scoop is just the right size. Freezes well.
http://www.marthastewart.com/869109/pumpkin-chocolate-whoopie-pies

• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs
• 3/4 cup pure pumpkin puree
• 1 cup packed light-brown sugar
• 1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature
• 3/4 cup heavy cream
• 2/3 cup unsweetened cocoa powder
• 1 3/4 cups confectioners' sugar, plus more for serving

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined.
2. Drop dough in 2-tablespoon mounds, 1 inch apart, onto two parchment-lined baking sheets. Bake until tops of cookies spring back when gently pressed, about 14 minutes, rotating sheets halfway through. Transfer to wire racks and let cool completely.
3. In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwich with remaining cookies. To serve, dust with confectioners' sugar.

GUILTLESS ALFREDO SAUCE

GUILTLESS ALFREDO SAUCE
Yum and easy!  Used it on pasta and then used it for potato pizza.  Next time try adding 1/4 tsp. white pepper.

2 C low-fat milk (used about 1 cup heavy whip)
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

liked it topped with pepper.

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

http://www.ourbestbites.com/2008/08/guitless-alfredo-sauce

ROASTED SWEET POTATOES AND BACON

ROASTED SWEET POTATOES AND BACON
Had this with fried eggs - made a fun dinner.  Would be a good side dish for fish.


Preheat oven to 400.  On a rimmed baking sheet, combine 2# sweet potatoes, peeled and cut into 1 1/2" pieces, 4 slices bacon, cut into 1/2" pieces, and 5 sprigs thyme (I am sure I just used the spice); season with coarse salt and pepper.  Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through. 

WARM POTATO SALAD

WARM POTATO SALAD
Yum!  Takes a little time to prepare because it needs to marinate for 20 minutes.


The Marinade
1 cup white-wine vinegar
1/4 cup peanut or canola oil (probably used olive)
1 1/2 tsp kosher salt
1/2 tsp black pepper
3 T sugar
1 small yellow onion
1 T fresh thyme


The Potatoes
1# fingerling potatoes, washed
3 garlic cloves, minced
3 sprigs fresh parsley
2 T kosher salt


Whisk together marinade ingredients in a bowl.


In a large saucepan, combine potatoes, garlic, parsley and salt.  Add enough water to just cover potatoes; bring to a boil.  Lower to simmer; cook about 8 minutes.  Strain and cool.


Slice potatoes into 1/4" rounds.  Add to marinade; let sit 20 minuntes.


Transfer to a saute pan and cook over high for 30 seconds. Serve with Wiener schnitzel.

DOUBLE CHOCOLATE OATMEAL COOKIES

DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES
Yum!  Were spreading..put dough in fridge 15 min then okay.

1 cup butter, softened to room temp
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup oats
1 cup quick oats
2 cups semisweet chocolate chips

Preheat oven to 350.  Line two baking sheets with parchment paper or liners.

In a large bowl mix butter and sugars until light and fluffy (1-2 min).  Add vanilla and eggs and beat until creamy and light in color (2-3 min).

In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda, salt and both kinds of oats.

Add the dry ingredients to the batter and mix until a few streaks remain.  Add the chocolate chips and mix until everything is combined.

Drop by heaping tablespoon about 2" apart.  Bake for 10-11 minutes or until edges are just set but the middles are still soft.  Transfer to a cooling rack to cool completely.


DOUBLE CHOCOLATE OATMEAL COOKIES
We liked.  They are a rich, dry cookie.  Perfect with milk.  Would be good with peanut butter added.  Try next time only cooking 8 minutes - then 2 minutes on the cookie sheet then put in a covered container.  They might be more moist.

http://www.eatbetteramerica.com/recipes/double-chocolate-oatmeal-cookies/f3dce0db-3d51-4f44-a518-bbf45483cbd1

1 cup brown sugar
1/2 cup butter, softened
3/4 cup vanilla yogurt
1 egg
1 tsp vanilla
1/3 cup unsweetened baking cocoa
2/3 cup flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
3 cups oats (regular or quick or mixture)
1/3 cup mini chocolate chips or white chocolate chips

Heat oven to 350.  In a large bowl mix sugar, butter, yogurt, egg and vanilla.  Stir in remaining ingredients.  Drop by tablespoon 2" apart onto ungreased cookie sheet.

Bake 11-13 minutes or until almost no indentation remains when touched.

ALOHA BURGERS

ALOHA BURGERS
Yum!  We all really liked.  Nice change.
http://www.tasteofhome.com/Recipes/Aloha-Burgers

• 1 can (8 ounces) sliced pineapple
• 3/4 cup reduced-sodium teriyaki sauce
• 1 pound ground beef
• 1 large sweet onion, sliced
• 1 tablespoon butter
• 4 lettuce leaves
• 4 sesame seed or onion buns, split and toasted
• 4 slices Swiss cheese
• 4 bacon strips, cooked

Directions

• Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple; toss to coat and set aside.
• Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.
• Drain and discard teriyaki marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside.
• Drain and discard pineapple marinade. Place pineapple on grill or under broiler to heat through. Layer with lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops. Yield: 4 servings.

CHICK-FIL-A NUGGETS

Chick-Fil-A Nuggets
This recipe came from Tara Heslop/Warren.  It is yummy, yummy!  Next time double the batch.

2 Large chicken breastscut into bite size peices and seasoned with salt and pepper

3/4 c. milk

1/4 c. pickle juice

1 egg

1 and 1/4 c. Flour

2 TBS powder sugar

2 tsp salt

1 tsp pepper

1/2 c. peanut oil, divided, or canola or vegetable oil

Directions: Whisk together egg, milk, and pickle juice and pour into a large ziplock bag or bowl. Add chicken pieces and let marinate for 2-4 hours.

Combine: flour, powdered sugar, salt and pepper in large ziplock bag or bowl and mix dry ingredients together well. Then add chicken to dry mix (shake well to coat chicken well.) however your choice is just coat chicken well. 

Heat half of the oil in large skillet or dutch oven. medium-high. (6 or 7 out of 10) Test the oil by dropping in a bit of flour mixture. If it sizzles the oil is ready. if it pops, lower the temerature a bit.