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Salty Peanut Butter Caramel Squares

Crafty, Yummy, Cute , Crazy & All of the above - Mama 1 - November 16, 2015

These salty and sweet peanut butter caramel squares are perfect for the whole family - I promise neither you or your kids will be able to get enough of them!


These salty and sweet peanut butter caramel squares are perfect for the whole family – I promise neither you or your kids will be able to get enough of them!

  • Prep time: 35 minutes
  • Total time: 1 hour
  • Portion size: 36 pieces


  • 1 cup (250 mL) pretzel crumbs, (about 3-1/2 oz/100 g pretzel sticks)
  • 1/2 cup (125 mL) granulated sugar
  • 1/2 cup (125 mL) butter, melted
  • 1/2 cup (125 mL) roasted salted peanuts


  • 1 cup (250 mL) packed brown sugar
  • 1 cup (250 mL) butter
  • 3/4 cup (175 mL) corn syrup
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) whipping cream, (35%)
  • 2 tsp (10 mL) vanilla
  • 1 cup (250 mL) roasted salted peanuts


In bowl, combine pretzel crumbs with sugar; mix in butter until combined. Press into parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350ºF (180ºC) oven until just beginning to brown, 10 to 12 minutes. Sprinkle with peanuts. Let cool on rack.

Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until digital thermometer registers firm-ball stage of 245°F (118°C), about 10 minutes. Remove from heat. Stir in vanilla.

Pour caramel over crust. Sprinkle with peanuts. Let cool for 20 minutes. Refrigerate until set, about 2 hours. Cut into squares. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 2 weeks.)

Recipe via Canadian Living

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Beef It’s Whats For Dinner Eh

It’s no secret I have a hungry busy brood to feed. I am also now very health concise as my husband has high cholesterol and I have active boys that need proper nutrition to  keep up with all their activities. So I go for lean cuts of meat paired with salads or veggies most of the time.But it wasn’t always this way.

After my husband was diagnosed with High cholesterol I departed from my original steak, potato’s, & a beer cooking. All I knew to cook that was healthy and low in fat was chicken & rice.  Well let me tell you that got old real fast. So I went searching for what I could feed my family including myself who was pregnant at the time. What was my solution you ask…BEEF! Whaaat you say. Yes ladies the healthy, nutrition packed, satisfy even the craziest mommy craving choice in my house is BEEF.

But wait a minute, back up the chuckwagon what about that husband with high cholesterol? Did you know that just about any round or loin cut is a lean cut of beef? I can hear the collective” really” now. Yup it is, and I had no idea either until I visited www.beefinfo.org

Buying Beef Video

I found this wonderful buying guide that helped me understand the best cuts to buy for my family, and what to do with them.

There is also an amazing Nutrition Counter to break down exactly whats in beef & which cuts are the best source for key nutrients.

That’s not all either. The recipes I found have changed the way I cook much to the delight of my kids & hubby. The Grilled Flank Steak with Olive Oil Vinaigrett has become a weekly staple. We even enjoy the Mini Burgers for a Friday night treat!

There are tons of recipes there that are so flavorful & nutrition packed I am still trying new ones and adding in our favorites to the weekly menu.

Food TLC

I especially adore the beef 101 page which is where I go with all my burning questions.

And I totally signed up for the RSS on their great Blog

Of course I have also fallen in love with the beef families profiled there Who we areIt is so wonderful to get to know where your beef is coming from. These are hard working amazing families bringing us quality beef with love.

To sum it up this site is an wonderful source for all things Canadian Beef. If you want to get to know your beef, where it comes from, and what to do with this amazing super food. Than check them out. I plan to bring you lots of their recipes on this blog in the weeks to come because I am so head over heels in love with this site! But for heaven sakes don’t wait on me go there now & see for yourself.


~Juggling Beef Loving Mama

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What to do with that monster Zucchini you grew

Due to the fact that I can never come up with enough good ideas to do with zucchini, I just quit planting it. However this pesky problem must not have plagued my friends, because they keep growing it, and are now giving it to me. Of course I accept my fellow Gardener’s gifts with a smile, as I have no idea to how to tell them I ran out of good zucchini ideas a long time ago!

I tried for days to ignore the giant green veggie on my counter. After about four days I swear I could hear the poor souls campaigning not to be thrown out with the bath water. Compelled by there crys and wanting that corner of my counter back, I decided to set out to find something really good to do with them.

What I stumbled upon was a wonderfully chocolatey, moist, sweet bread. My family loved it, and asked for more! I probably wont start to grow Zucchini again, but will gladly accept my friends left overs any time!

Chocolate Zucchini Bread


  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white sugar
  • 3 eggs
  • 1 cup vegetable oil or apple sauce
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
  3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.


1843I used apple sauce and farm fresh eggs, I have also subbed 1/2 the flour for wheat flour which is still amazing & better for you! YUMMY!

-Enjoy Mama’s

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Baseballs over let the treats amaze!

It’s that time of year again. The time when you realize that your summer has careened past you at a break neck speed, and you are already only a few weeks away from school starting again. Bringing on all of this realization for me is the end of baseball season.

What is a great spring/summer past time for our family seems to really define that is is summer, so when it is over we must go out in style! Each year I make the end of the season treats for my sons team’s big league night . I try to go a little extra since it is the last big game of the year. camping-july-2011-074

This year I decided to go with an old stand by. Rice crispy treats, with a bit of a twist. They were so easy, and turned out so cute I had to share.

How to make!

Fallow old stand by rice crispy treat recipe on box

Poor into pan but don’t pat down just let cool a bit before forming into balls.

Once balls are cooled dip in melted almond bark and set out on wax paper to dry.

After completely cooled add laces with red icing !camping-july-2011-075

This is a super cute way to dazzle on a treat night that doesn’t take much time but will go a long way with the biggest fans of all…your kiddos!

Enjoy the rest of your summer & these great treats!


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