Deep Fried Mars Bars

Ken has lost it, completely crazy!! LOCO!! I think the idea of deep frying things from the Stampede has lingered on him, taking up valuable real estate in his brain!! LOL

Out of the blue he came home with a bag of mini mars bars and wanted to deep fry them. I just stay clear of the kitchen when he is in one of his creative moods!! He does everything, including cleaning up so I say “have at er”!!!

He used the batter that Stacy used from Food Lust People Love when she guest posted over Stampede with her decadent Deep-Fried Oreos. These little treats turned out amazing. Just like a donut on the outside. Rich, melty and decadent on the inside. I hope you try them too!! ENJOY!!

Deep Fried Mars Bars (Small) (2)

5.0 from 1 reviews
Deep Fried Mars Bars
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
  • 1⅓ cups or 170g flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ¾ cup or 180ml milk
  • 1 egg
  • 12-15 snack size Mars bars
  • 1 quart or about 700ml canola or other light oil for frying
  • Powdered sugar for serving – optional
  1. Mix dry ingredients together. Heat the canola oil for 370F. Whisk milk and egg together and add to the dry ingredients. Stir until smooth.
  2. Dip the bars in the batter and carefully place in the hot oil (work in batches 3-4 at a time). Cook until lightly browned and then flip and brown the other side, 3-4 min. in total. Remove to a paper towel lined plate. Repeat with remaining bars. Dust very lightly with powdered sugar.
  3. Recipe adapted from Food Lust People Love


Hi Mountain Brown Sugar Brine Mix

If you follow us you know that we love to smoke here!! Not in the way you are thinking but slow smoking delicious foods. When doing so, with a large piece of meat of poultry, it is so important that you brine it first. We always do!! We were asked to review Hi Mountain Brown Sugar Brine and it was fabulous. So easy to do with their brine mix. Ken usually heats his recipe and then has to cool it. With their seasoning you just dissolve it in cold water, place your product in and then refrigerate 24 hours.  What could be easier!!

Hi Mountain Seasoning

For a chicken we pat it dry out of the brine. Usually stuff it with onion wedges and apples slices, a stalk of celery or two. We then rub the outside with olive oil and sprinkle on a poultry herb mix. Smoke it low and slow at 225F. with hickory or fruit wood for 3 1/2 hours or until the breast temp. is 160-165F. Tent for 20 min. and then carve and serve. Look at how delicious this chicken looks and it tastes heavenly!!

Hi Mountain Seasoning Brine (Small)

It is so juicy and flavorful you will never want a roast chicken again. Hi Mountain Seasoning have an extensive line of products. Check them all out!!

Potato, Egg and Peanut Salad by Cooking in Westchester

I am still on the party trail, getting a little weary now but still going!! Rinku was so kind to bring over this fabulous recipe, one that I know you will love. I have met Rinku through a FB page called Food Bloggers Network, one that brings bloggers together to ask questions and offer help to each other. Rinku has a great site called Cooking in Westchester, and she loves cooking simple, sustainable, seasonal and spicy food!!

We have for you today, the last day of Stampede an excellent potato salad with a little twist, a peanut twist!! YUM!! What a great idea!!

I would love for you to follow Rinku on Facebook, Twitter and Pinterest.  Come and check out this great recipe now. ENJOY!!


I LOVE potatoes, and love them in their pristine simplest forms, such as in Potato Salads comfortingly luscious mashed potatoes almost all times of the year. With the warmer weather inviting us for picnics, cookouts and grilling, I look for potato salads. What is summer after all without the joys of a simple potato salad?
As with all my cooking, I need a little spark and just a small amount of local flavor. A few weeks ago, when I came across a few lovely bunches of spring onions, this potato salad was born. Lighter than some potato salads, this salad mixes yogurt and mayonnaise for a dressing with some pep from the spring onions, minced jalapeno peppers and minced cilantro.
Some days, when the mercury soars you also look for something that is hearty and complete just by itself and this salad will not disappoint! With crunchy peanuts and chopped eggs, this salad combines the comfort of potatoes with eggs this salad offers you the option to make this a complete meal if you choose to.

potato salad (Small)

Potato, Egg and Peanut Salad by Cooking in Westchester
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A gorgeous potato salad with a little peanut twist!!
  • 4 hard boiled eggs
  • 6 to 8 russet potatoes
  • 2 Tbsp. olive oil
  • 2 tablespoon red wine vinegar
  • 11/2 teaspoons sea salt
  • For the dressing
  • ⅓ cup mayonnaise
  • ⅓ cup yogurt
  • 1 jalapeno, seeded and minced
  • 2 to 3 spring onions, very finely chopped (both whites and greens)
  • Lots of freshly ground black pepper
  • To garnish
  • 2 tablespoons chopped cilantro
  • 2 tablespoons coarse ground unsalted peanuts
  1. Shell the eggs, chop and set aside.
  2. Boil the potatoes in plenty of water until fork tender, do not overcook the potatoes.
  3. When the potatoes are cool enough to handle, peel and chop into eights.
  4. Place the potatoes in a large mixing bowl and toss with the olive oil, red wine vinegar and the salt.
  5. Mix together the mayonnaise and the yogurt. Stir in the jalapeno, spring onions and freshly ground black pepper.
  6. Toss the potatoes in the dressing.
  7. Mix in the eggs.
  8. Garnish with the peanuts and the cilantro and serve.