Grill’n Time

This candy is one of those childhood concoctions that really never got a proper name. I have come up with many different ideas for the name but I just can’t get the original name out of my mind. The original name was was Candy where the was filled in with a four letter word beginning with T that rhymes with bird. Here are a couple of names that I have considered:

• 3Muskabutter
• PooButter

This childhood concoction has been a big hit with everyone who has tried it over the years. I usually have to sample a bit in front of my new taste testers just to prove it is not something I collected out of the back yard.

	What’s Needed? The items shown in this picture are all that you need for this recipe.- Three 3 Musketeers® Candy Bars - Jif® Creamy Peanut Butter - A Non-stick pot - A Table Spoon - A Wooden Spoon
	Add Ingredients You add the three 3 Musketeers candy bars to your pot and one heaping scoop of peanut butter.
	Heat and Smash Place the pot over medium heat and begin to smash the candy bars with a wooden spoon.
	Remove Heat Remove the pot for the heat after you get the mixture to the consistency shown in the picture and continue to mix. The total time on the heat should take approximately two minutes to reach this consistency.
	Mix to a Ball Continue to mix until you get the consistency shown.
	Chill and Serve Spread onto a plate. Chill for 30 Minutes in the refrigerator and then cut into squares and serve.

All of this comes together fairly quickly and easily. It feeds me, my wife and my 30 month old. Yes, my 30 month old little boy loves his steak. He can put down sirloin or filet at about the same rate I can bite for bite.

The steak is a top sirloin cut a little less than a half of an inch. Is is cooked over a medium hot grill after a little run of your choice. About a third of a stick of butter or margarine is melted over it just before removing it from the grill to add flavor and moisture.

The onions are a must. Plan old yellow onion are cut into slices. The slices are cut into bite size chunks and added to a small foil pan. Approximately a half stick of butter or margarine is cut and placed over the onions. A moderate amount of garlic salt is spread over the top. The foil pan is placed over a medium to hot grill until the onions begin to turn translucent.

These are baking size potatoes sliced using a food processor to desired thickness.A pan with approximately 1/4 inch of vegetable oil is heated to medium high heat. The oil must be up to temperature before adding the potatoes to prevent soggy fries.