Butterfinger Bars

Butterfinger Bars

¾ c. butter
½ c. sugar
2 c. tightly packed brown sugar
2 eggs
2 tsp. vanilla
¾ c. smooth peanut butter
¾ tsp. baking soda
1 ½ c. flour
2 c. oats

Cream butter and sugars together. Then add eggs and beat until light and fluffy. Then add vanilla and peanut butter and mix. In a separate bowl mix dry ingredients and then gradually add the dry ingredients to the wet ingredients. Mix and then spread into a 13x18 jellyroll pan. Bake in a 350 degree oven for 15-20 minutes (or until light brown). Let Cool. Then spread a thin layer of smooth peanut butter on top. And then spread a thin layer of chocolate frosting (frosting recipe follows). Cut into bars

Chocolate frosting

½ c. butter softened
1 tsp. vanilla
1 egg (this was my mom’s recipe and made before eggs became a concern, so just substitute with evaporated milk, I even use regular milk if I don’t have evaporated milk on hand)
1 heaping Tblsp. of cocoa (I do 2 heaping spoons)
Powdered sugar

There is no real science to this recipe. I just use the exact amount of butter and vanilla and then with the milk I pour in how much I think one egg would be, the cocoa to taste and the powdered sugar (I use ½ to ¾ of a bag) and then I just mix to get the right consistency, you may add more powdered sugar or more milk to get it the way you like it

Cupcake Pops

Cupcake Pops

I think that these are so cute!! The recipe is from Bakerella.com.
To view video directions from the Martha Stewart Show click here.

Recipe Assignment:

Favorite 5 Ingredients or Less Meal:

BBQ pork

Place pork roast in crock pot and cover with coke. Cook over low for 6 hrs.

BBQ Sauce:
1tsp chili pepper
2Tbs. Worcestershire Sauce
1/2 cup ketchup
1/2 cup brown sugar

Shred pork and mix with Sauce. Cook at 275 for 20 min.
(This BBQ sauce is awesome! You can use it on anything- or everything like I do!)

Creamy Italian Crockpot Chicken

3-4 frozen chicken breasts
1 pkg. dry italian dressing mix
1 8 oz. cream cheese
2 cans of cream of mushroom soup

In a crockpot put the frozen chicken breasts and then sprinkle the dry italian dressing mix over the top. Cook on low 3-4 hours (or until meat is cooked through), pull out chicken and shred and then put back into the crockpot. Then add the cream of mushroom soup and cream cheese and mix together and cook a couple more hours on low. (I will usually put in the cream of mushroom soup and mix with the chicken and then put in the cream cheese and put the lid on for a half hour and let the cream cheese get softer and then I'll stir again to mix everything together and put back the lid to finish cooking). We just serve this over rice and it is so nummy!

This meal was brought to us when I had my second son Daxton. We loved it and had to have the recipe. I have since then brought it for those who need dinners brought in and they have loved it and asked for the recipe. It is so easy and delicious and makes great leftovers!

Chicken Rolls

2 packages refrigerated crescent rolls
4 oz cream cheese
1 can of chicken (like at costco) or fresh chicken shredded I think its 2 cups?
salt & pepper
garlic salt

Drain canned chicken place in bowl. Season as desired. Mix chicken and cream cheese together (easier to mix if cream cheese is room temp.) Open crescent rolls and place on baking sheet. Put spoonful of chicken mixture in the middle of the roll. Fold in the corners first then wrap longer piece around. Bake at 350 for 18-20 min, or until golden brown.

We make chicken gravy to pour over it-just the packaged mixes you buy at the store.

**To fancy up the rolls you can put melted butter on them and roll in bread crumbs before baking.

Black Bean Chicken Dinner

2 boneless/skinless chicken breasts thawed
1 cup salsa (or more)
1 can corn
1 can black beans

Drain corn and black beans. Put chicken in 8x8 glass dish, pour on salsa, corn and black beans. Cover with foil. Bake at 350 for 1 hour-or until chicken is cooked through.

Really good as nachos, or on a tostada, we love it in a quesadilla. Totally good as leftovers too!

Easy and Delicious Crock pot Burritos

2 boneless skinless chicken breast (frozen or fresh)
1 can black beans
1 cup salsa

Put all of the ingredients in a crock pot. Cook on low for 5-6 hours and shred chicken then return to crock pot. This makes a yummy burrito filling!

K-EZ Chicken

K-EZ CHICKEN CROCK POT DINNER

Ingredients:
1lb. chicken breast, cut into 1/2 inch strips

1 cup light cole slaw dressing (I used Marie's in veggie section)

Garlic powder sprinkled over the top

Preparation:
Cook in slow cooker on low for 4-6 hours.

Serve with or over hot rice, a nice green salad and some hot French or Italian bread. So simple to fix and so delicious to eat.

Sweet Pork

1 pork roast
garlic salt (to taste)
1 cup ketchup
1 can of coke
1 cup brown sugar

Cook roast and garlic salt in crock pot for 6-8 hours (or overnight). Shred pork and add additional ingredients. Cook on low for 2-3 hours. Serve in burritos with rice, black beans, sour cream, and shredded cheese or use in a salad with creamy tomatillo dressing (thanks Kristen):

Creamy Tomatillo Dressing

3 fresh tomatillos, roasted (To roast, line a cookie sheet with foil, peel off dry outer skin, cut out stem, and bake for 45 min. at 350.)
1 packet Buttermilk Ranch Dressing mix
1 c. mayo
1/2 c. Buttermilk
1 c. fresh cilantro, chopped
2 cloves crushed garlic
1/4 t. cayenne pepper

Blend ingredients together and refrigerate.

Recipe Assignment:

Favorite Brunch Recipe

Breakfast Casserole:

This is super yummy, easy and a great make-ahead recipe. Thanks Shelly!

32oz. bag hash browns (thawed)

1lb. maple flavored sausage, cooked

2 cups Shredded cheese, divided into 1 cup each

12 eggs

Mix hash browns, sausage, and 1 cup of cheese in large casserole dish, then spread evenly.

Beat eggs, then pour over mixture.

Sprinkle 1 cup of cheese on top.

Cover and refrigerate overnight.

Bake 350 for 1 hour.

Cheesy Ham and Hash Browns

INGREDIENTS
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Orange-Yogurt Muffins

1 3/4 cups flour
1/2 cup sugar
2 tsp shredded orange peel
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
8 oz yoplait orange cream yogurt
1/3 cup oil
1 tsp vanilla
1/2 cup powdered sugar
2 to 3 tsp orange juice

In a medium bowl combine flour, sugar, orange peel, baking powder, baking soda, and salt. In another bowl combine egg, yogurt, oil and vanilla. Add to dry ingredients and stir by hand until just moistened. (Batter will be lumpy) Spoon into greased muffin tin and bake at 400 degrees for 17 -19 minutes.

Meanwhile, stir together powdered sugar and enough orange juice to make a glaze (I always use more than 2-3 teaspoons). Drizzle over warm muffins. They taste best if served warm.

Makes 12 muffins (I often double the recipe if I'm having company)

German Pancakes

6 eggs

1 cup flour

6 T. butter

1 cup milk

1/4 t. salt

Melt butter in 9 X 13 baking pan til hot and sizzling. Blend milk, flour, eggs and salt together. Pour batter in hot pan and bake at 425 for about 20 minutes. Serve right out of the oven.

Thanks Shelley!

Beth's Coffee Cake

I recently tried this recipe and it was Fabulous!!

1 box of yellow cake mix plus the ingredients to make

2 sticks of cold salted butter
2 1/4 cup flour
1 1/2 TBL cinnamon
1 3/4 cup sugar
1 1/2 TBL vanilla
powdered sugar (for dusting)

Prepare cake mix and pour into 9 x13 pan (sprayed with non stick cooking spray) Bake for 15-20 minutes at 350 degrees

While baking..Prepare crumb topping in large bowl. Mix with electric mixer butter, flour, cinnamon, sugar, and vanilla until crumbly.

IMMEDIATELY after removing pan from oven coat top with marble sized crumb topping. Bake in oven additional 10-15 minutes. Let cool and sprinkle with powdered sugar!
YUMMY!

Oven- Baked French Toast

1 loaf French bread
6 Eggs
1 1/2 cups milk
3 T. Sugar, divided
1 t. vanilla
1/8 t. salt

Fill greased pan with 1 inch thick slices of French bread in a single layer, arranged closely.
In a bowl beat eggs, milk, 3 T. sugar, vanilla, and salt. Pour over bread. Cover and refrigerate 1 hour or overnight. Sprinkle cinnamon (if desired) over bread and bake at 400 degrees, uncovered for 30 minutes. Remove from oven, sprinkle with powdered sugar. Top with fresh, sliced strawberries.

Cinnamon Pull Aparts

This recipe is a family tradition in my house. We have these for breakfast for every birthday, for brunch for every Thanksgiving and for breakfast every Christmas. They are so yummy.

18 Rhodes frozen dinner rolls (I've tried other brands and they just don't work as well. For those of you who live in Cali the only place I've found that regularly carries this brand is Vons).

1/2 pkg. Butterscotch Cook & Serve pudding (not instant), (this has been hard to find lately, I find it randomly at different stores, they always have instant but its hard to find the cook and serve, so those of you who live in so cal, let me know if you find a good place that carries it. Stater Bro.'s does once and awhile, but I haven't had luck at Vons).

1/2 t. cinnamon (sometimes I just eye ball it)

1/2 c. firmly packed brown sugar

1 cube of butter

Place rolls in a greased Bundt Cake Pan. Sprinkle dry pudding mix and cinnamon over frozen rolls. Melt butter with sugar in a sauce pan and stir together. Pour butter/sugar mixture over the top of the frozen rolls. Cover bundt pan with Pam sprayed plastic wrap and let rise overnight (about 8 hrs., I wouldn't let it rise over 10 hours because they get too big and the top tends to burn in the oven, but it depends on the dough. They should rise a little above the bundt pan, but not so much that they fall over the side of the pan.) Take off plastic wrap and bake at 350 degrees for about 15 minutes. Pull out of the oven and place a large plate on top and invert the bundt pan onto the plate so the rolls fall out on the plate (you might have to separate the rolls from the pan a little bit before you tip it upside down, and of course you'll need to use hot pads during this process.) Now eat! Wish I had a picture to show you how good they look!

Recipe Assignment:

Favorite Chocolate Chip Cookie Recipes:

As a connoisseur of chocolate chip cookies, I love trying new twists to the classic recipe and adding fun, new ingredients. here are some of the best recipes…

Mom's chocolate chip cookies

1 1/2 cups butter (NOT margarine!!!)
1 1/2 cups sugar
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
5 cups flour
2 cups chocolate chips

Preheat oven to 350. Cream together butter and sugars, mix in eggs and vanilla. Stir in dry ingredients, add in chocolate chips. Roll into 1 inch balls and bake at 350 for approx. 10 minutes. Do not overbake!!! Makes 4-5 dozen.

Laurel's Ultimate Chocolate Chip Cookies

1 lb of butter, softened

2 tsp vanilla

3 eggs

2 cups sugar

2 1/2 cups brown sugar

1 1/2 tsp baking soda

1 1/2 tsp salt

5 cups flour

4 cups chocolate chips

Beat butter and mix in vanilla and eggs. Beat for 3-4 minutes. Add sugar and brown sugar and cream together. Mix in baking soda, salt and flour. Fold in chocolate chips.

bake 350 degrees for 9-11 minutes (do not over bake)! This is a huge batch of cookies!

Chocolate Chip Treasure Cookies

These are definitely a different take on the standard choc chip cookies...but they are now the only cookies I really love! And if you don't like coconut...just move along to the next recipe!

1 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 teaspoons baking powder
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1/2 cup margarine or butter, softened
1 (3 1/2-oz) can flaked coconut (1 1/3 cups)
1 (12-oz) package semi-sweet chocolate chips (2 cups)
1 cup chopped walnuts (optional, I never use these!)

Heat oven to 375 degrees.
In small bowl, mix graham cracker crumbs, flour and baking powder.
In large mixing bowl, beat sweetened condensed milk and margarin until smooth.
Add graham cracker crumb mixture; mix well.
Stir in coconut, chocolate chips and walnuts.
Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 9-10 minutes or until lightly browned.

Famous Chocolate Chip Cookies

Cream: 2 c. shortening
1 c. sugar
2 c. brown sugar, firmly packed
2 tsp. vanilla

Add: 4 eggs, well beaten

Sift & add: 4 1/2 c. flour
2 tsp. salt
2 tsp. baking soda

Add: 1 12-oz. pkg. of semi-sweet chocolate chips

Mix thoroughly after each addition--mixing choc. chips by hand. Drop by small spoonfuls onto greased baking sheet. Bake at 375 for about 8 minutes.

*This is a big recipe so I sometimes cut it in half if I don't want that many. I also use milk chocolate chips because I like them better. Enjoy!

Thanks for including me Melissa. This is a great idea!

Clementines's Oatmeal Chocolate Chip Cookies

Clementines's Oatmeal Chocolate Chip Cookies
(from back of Ghirardelli's package)
Makes about 5 dozen

1 cup butter softened
1/2 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 egg
1 cup unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
3 cups uncooked oats
2 cups Ghirardelli Semi-sweet chocolate chips (I like to mix it up with the 60% chips too)

Preheat oven to 375 degrees

In a large bowl, beat butter with the sugars at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake 8-9 minutes for a chewy cookie, 10-11 for a crisp cookie. Cool on baking sheet; remove to wire cooling racks.

Neiman-Marcus Cookies

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
1 tsp. salt
2 tsp. vanilla
4 c. flour
2 tsp. baking powder
2 tsp. baking soda
5 c. blended oatmeal
1 (8oz.) Hershey’s bar, grated
24 oz. milk chocolate chips
3 c. chopped nuts (your choice)

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey’s bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. Recipe may be halved (I usually do half it).

(sometimes I cook them for longer, I just watch for them to be golden brown and I usually cook them 12-13 minutes if I’ve frozen the dough and am cooking it straight from the freezer.)

Worlds Easiest Pumpkin Chocolate Chip Cookies

1 box of Spice Cake Mix (do NOT add oil, eggs, and water)
1 can of pumpkin (small can)
1 cup semi-sweet chocolate chips

Mix cake mix and pumpkin together and fold in chocolate chips. Scoop on to cookie sheet and bake at 350 degrees for 15-18 minutes...doesn't get much easier than that. Come on 3 ingredients! And they are super delicious!

Toll House Cookies

Toll House Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Thick & Chewy Choc. Chip Cookies

2 c. plus 2 T. Flour
1/2 t. baking soda
1/2 t. salt
12 T. Unsalted Butter, melted and cooled until warm
1 c. brown sugar packed
1/2 c. sugar
1 egg plus 1 egg yolk
2 t. vanilla
1 1/2 c. Ghiradelli's Milk Choc. Chips

1. Line cookies sheets with parchment paper
2. Whisk flour, soda, and salt together, set aside
3. Mix butter and sugars, then beat in egg, yolk, and vanilla. Add dry ingredients, then choc. chips.
4. Roll scant 1/4 cup dough into ball, break into two equal parts, rotate 90 degrees, and with jagged edges facing up, join halves together at base, again forming a single ball, keeping top jagged.
5. Bake 325 degrees for about 15 minutes.

Ron's Chocolate Chip Cookies

This recipe comes from the Heaton Families Cookbook. Makes wonderful cookies.

Beat until Smoth:

1 1/2 c Sugar

2 c. brown Sugar

1 lb margarine, softened

3 Eggs

2 Tbsp. Vanilla

6 c. Flour

1 tsp Salt

1 1/2 tsp. Baking Soda

2 c. Chocolate Chips

2 c. Chopped Nuts (optional)

Beat Sugars, Margarine, Eggs and Vanilla until smooth. Mix flour, salt, and soda together and add to the wet mixture. Add the chocolate chips and nuts. Bake at 350 degrees for 8-10 minutes; 10-14 minutes if cookies are bigger.

The dough can be refrigerated as this is a big batch. I also like to add a cup or so of butterscotch chips to the dough.

This looks like it will be a fun blog to be apart of. Good thinking Melissa. I will definatly have to try some of these recipes that get added.

Chocolate Chip Cookies with Pudding Mix

2 cups butter, softened
4 eggs
1 1/2 c. sugar
2 c. brown sugar
1 1/2 t. vanilla
1/2 t. almond extract
5 1/2 cups flour
2 1/4 t. salt
2 t. baking soda
small pkg French Vanilla instant pudding straight from the box
2 pkg chocolate chips

Cream butter & sugars. Add eggs & extracts. Mix dry ingredients together, then combine. Stir in chips. Bake 350 degress for 10-12 minutes.