Butterfinger Blondies

My sister-in-law showed me this on pinterest because she knows I love butterfingers. They are my most favorite candy bar ever. So of course, I have to try all butterfinger recipes that I see!! Next on my list are the butterfingers that are made out of candy corn!

Butterfinger Blondies
Source: Six Sisters Stuff

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Preheat oven to 350°. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger. Spread in a 9×13 baking dish and bake for 25 minutes until center is just set. Remove from oven and cool completely.

 

Butterfinger Buttercream

 

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

 

Cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfinger. (or sprinkle them on top rather than stirring them in!). Spread on your cooled blondies

Sausage, Potato Pasta

My friend made this for us when she invited us over for dinner once. It is seriously so good. I think the potatoes are what set this dish apart from other dishes. The combination of all the ingredients is perfect. When I asked her for the recipe, so said you put in a little of this and a little of that but she didn't have an exact recipe. I have a hard time with out a precise recipe but this one isn't too hard to figure out.

Sausage, Potato Pasta

1 lb. sausage
Rosemary
3-4 potatoes, cubed
Penne noodles
Whipping Cream

Brown the sausage with a little of the rosemary. Add the potatoes with a little rosemary and cook for a few minutes. Turn heat to low, add the cream and bring to a boil. Let boil softly until potatoes are done. Meanwhile cook your penne pasta according to package directions. When noodles and sauce are done, mix together and serve.

Peachy Keen Bars

I just bought a bushel of peaches from the fruit stands in Willard, UT. There is nothing better than a fresh peach. These peaches were so good. I canned 3 batches of peaches and then decided to try this peach dessert that I found on pinterest. It is really good by itself or with some vanilla ice cream.
Peachy Keen Bars
Source: Just a Peach

1 pkg. dry cake mix, yellow or white
1/3 c. butter, room temperature
2 eggs, divided
4 c. peaches, sliced
8 oz. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.           

In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes. Cut peach slices into 1” pieces; Spoon onto partially-baked crust. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.Sprinkle with reserved crumbs; Bake 30 minutes. Chill at least 30 minutes before serving;  Serves 12. Store leftovers in refrigerator.

BBQ Chicken Salad

I found this salad on pinterest of coarse and decided to give it a try. It is really, really a great salad. It has lots of things in it, so it is more of a whole meal than just a side salad. We just had it with ranch, but the dressing it says to use sounds really good too, so we will have to try it next time.

BBQ Chicken Salad
Source: I Heart Nap Time

4 chicken breasts

1/4 cup water

1 1/2 cup BBQ sauce (we like Famous Dave's)

1 recipe black bean salsa (found here)

5 cups lettuce/ spinach

11/2 cup ranch dressing

1/2 cup cilantro

1 juiced lime

1 small tomatillo

tortilla strips

Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Black Bean Salsa

I made a recipe that other night that had black bean salsa in it. It had it's own version and I actually have two different versions, so I actually combined the three and I think came up with something pretty delicious. The recipe that called for it is actually a barbecue chicken salad and you just put the salsa on it, but this is also really yummy eaten with tortilla chips or just eat it by itself with a spoon!!

Black Bean Salsa

1 can white corn (drained)
1 can black beans (rinsed and drained)
1 tomato (chopped really well)
1 red pepper (chopped really well)
2 avacados (chopped)
1/4 cup onion (chopped really well)
2 limes (squeeze juice on top)
1-3 tsp. sugar (depending on how sweet you want it)
1 tsp. salt
1/2 c. cilantro (I don't usually put this in or just put in a tiny bit because we don't love cilantro, but if  
                         you like it, go for it)
Combine the corn and beans into a medium sized bowl. Add the tomato, red pepper, avacados, and onion and mix again. Squeeze juice from limes on top and add sugar and salt and cilantro and mix again. Serve with tortillas chips.

7-Up Biscuits

This is a recipe that is circulating on the Internet quite a bit. I think they are supposed to be similar to Popeye's restaurant biscuits. They were really moist and buttery. Perfect biscuits!!


7-Up Biscuits
Source: Angie's Southern Kitchen

4 c. Bisquick
1 c. sour cream
1 cup 7-up
1/2 cup melted butter

Melt butter and put in bottom of a 9x13 pan. Cut sour cream into the Bisquick in a bowl. Add the 7-up and mix in. Dump on a well floured surface. Roll out about 1 inch thick. Cut biscuits with cutter and place on top of butter in pan. Bake at 425 degrees for 10-15 minutes, and golden brown.

Pumpkin Chocolate Chip Brownies

My hubby loves pumpkin chocolate chip cookies and I only sort of like them, so I am selfish and don't make them to much, but I found this recipe for pumpkin chocolate chip brownies and pinterest and decided to try them out. And they are somewhat healthy because they only have 1 tablespoon of oil. They did turn out really good and my hubby and 6 year old loved them.

Pumpkin Chocolate Chip Brownies
Source: Pennies on a Platter

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.