By dubya, Ma F can COOK. She has all of the old family recipes from my Nana W, and you have never tasted such heavenly food in your life. I remember not being able to wait for Thanksgiving to come just to get to Nana W’s house, because of her cooking. Then she has all of G-Mom’s (my dad’s mom) recipes, and let me tell you, this lovely lil ole lady can cook like nobody’s bidness (translation=business; in TX you say bidness). I don’t mean a snack here and there, I mean full meals of utter deliciousness! Oh I couldn’t wait to get to G-Mom and G-Dad’s house for Christmas! If only I had inherited the cooking chromosome from both of them. Somehow it didn’t make it to me. In fact when I was a kid and headed for the kitchen, my tall brother Josh (who also loves to eat) would say,
“Whatever you do, DON’T burn it!”
To which I say, “What in the sky?”
Boy howdy, I wish I could say that I don’t burn my cooking creations, but I do. (Hanging my head low)
My problem is a problem in mainstream America today.
I want it NOW.
I can google anything and it pops up in less than a second.
I can text anyone and get a return text in the blink of a coyote’s eye.
But when I set a pan on the stovetop, suddenly things get SLOOOOOOWWW. As in slow.
Good ole-fashioned heat. It takes a lil while to heat anything up!
And I want it done NOW.
For me, there’s a simple solution to that. Turn up the heat!!!
The only problem is, by dubya, we’re dealing with heat here.
Meaning the hotter it gets, the more it turns a deep dark coal black.
Which is what you have to keep an eye out for when you make these oh-so-scrumptious ting-a-lings.
You have to keep stirring and stirring the butterscotch. Happily ever stirring.
And keep the heat down low.
That’s the magic trick to this recipe. STIR.
These magical little works-of-culinary-art were made by both my Ma F and G-Mom. Every Christmas, we would cram these delightful lil treats into our mouths until our bellies were full. They are perfect for a cold wintery night by the flickering fireplace with burning hot coffee or cocoa when you sit and listen to the coyotes sing. (At Boy Howdy ranch they do.)
Ooohhhh are these scrumptious-mumptious treats so easy-greasy to make!
And boy are they NOT loaded with sugar.
I like the sound of that.
I am going to write this recipe the way I wish all recipes were written.
With extra instructions that help you, no matter if you are a cooking dummy like me, create a culinary work of art. The lil things I wish they had told me to do, to avoid cooking accidents like burnt butterscotch and hard chicken and pasty noodles. The important words are in BOLD.
Ma F’s Ting-A-Lings
3 ingredients: Butterscotch morsels, Chow mein noodles, and Spanish peanuts
(You have to get SPANISH peanuts, their distinctive flavor sets this recipe apart from every other ting-a-ling out there.)
BEFORE you make anything, prepare the pan. Cut a piece of wax paper to FIT inside a cookie sheet with scissors.
Turn your stovetop to LOW. Melt the butterscotch morsels in a pan. STIR until melted. Do not leave the butterscotch morsels’ side!
IMMEDIATELY afterwards, REMOVE pan from stovetop.
Stir in chow mein noodles. Then stir in Spanish peanuts. Do this QUICKLY before mixture hardens. The mixture will harden faster than a fly can buzz across the room. (Well, not literally, but you get the picture.)
Look at all that butterscotchey gooey deliciousness!!!!!
With a dinnerware spoon, drop a pile a lil bigger than a cow patty on your wax-papered pan.
“Ewwww,” you say! “Stop with the sayings! I’m never going to this crazy Texan’s blog again.”
Okay, well they need to be a little bigger than the size of a golf ball.
The good thing about this recipe is you can make both big and small ones.
Make piles on the wax paper, LEAVING SPACES about the size of half your thumb between.
They won’t spread. Work QUICKLY before mixture hardens.
Okay, now you can put your cookie sheet into the freezer so that chemistry can work its magic.
15 minutes later, your treats are ready and waiting! Waiting to be devoured.
Pretty delish treat from a country bumpkin, right?
Add an American staple, a good ole frappucino, and you are ready to spoil yourself!!
Whip up a batch of these whiz-bang treats for your friends when they stop by the ranch for a tamale.
Oh the oooohhhsss and ahhhhss as the butterscotch in these delicious crunchy morsels melt in their mouths.
YOU, oops I mean, Ma F’s Ting-a-lings will be the talk of the evening.
Lemme know what you think. If you have any questions please give me a holler.
Happy trails to ya’ll!
Hub City Girl
FTC: This is not a sponsored post. All opinions are my own. This post may contain affiliate links.