Saturday, June 24, 2017

Butterfinger Crack Corn

My sister Karen sent me this recipe.  When I got to her house before our family reunion, she had made this.  It is like CRACK!  Seriously, this is so very tasty.  Make it and you will love it.
Butterfinger Crack Corn

2 bags (3.5 oz each), butter flavored Chester's Puffcorn
24 ounces chocolate almond bark, melted
1 cup peanut butter baking chips
11.5 oz bag fun-size Butterfinger candy bars, unwrapped and crushed very finely

Open bags of Puffcorn and empty into a large pan.

In a large microwave-safe bowl, heat almond bark, stirring every 20 seconds, until about halfway melted. Add peanut butter chips and continue to heat, stirring every 20 seconds until smooth.

Drizzle melted candy over the Puffcorn, stirring to coat. Use a large wooden spoon and continue to stir from the bottom until all of the Puffcorn is completely covered.

Begin sprinkling the crushed Butterfingers all over the Puffcorn, stirring to coat. Let set before serving.


**keep uneaten crack corn in an airtight container

Friday, June 23, 2017

Lemon Ritz Treats

I saw this recipe and knew I would make them and take them on the plane to Wisconsin for a family reunion.  My dad loves anything lemon.  They are very good

Lemon Ritz Treats

Lemon Frosting
Ritz crackers
white chocolate melts

Spread lemon frosting on a Ritz, top with another Ritz, and dip in melted white chocolate. Shake on sprinkles and let harden. Store in airtight container in the frig.Beth left these on the counter and they were fine.

Thursday, June 22, 2017

Creamy Garlic Parmesan Zoodles

We finally figured out how to use the spiralizer attachment to go on the kitchen aid.  Kathleen made these for a quick lunch.  DELICIOUS!

Creamy Garlic Parmesan Zoodles

1 TBSP butter *for added flavor, we used leftover garlic butter (butter, fresh microplaned garlic, dried rosemary, dried oregano, black pepper, and red pepper flakes)
2 cloves garlic, minced
4 oz cream cheese
2-3 TBSP milk
¼ C Parmesan cheese
4-5 medium zucchini, spiralized (Salt the zucchini and let drain over a colander for 20 minutes or so to get rid of excess moisture)
salt & pepper to taste
*optional - sliced cherry tomatoes for garnish

In a large pan, melt butter over medium low heat. Then add minced garlic.
Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
Allow the cream cheese to melt and start forming a simple sauce.
Add in all the zucchini noodles. Toss the zoodles to coat with the sauce.
Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.
Serve immediately and enjoy!

Wednesday, June 21, 2017

Savory Breakfast Cookies

Jenna made these over the weekend for quick breakfasts.  They are VERY good and heat up well.
Savory Breakfast Cookies

4 oz pork sausage
½ cup onion, chopped
½ cup green peppers, chopped
¾ cups almond flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon baking powder
3 eggs
1 cup cheddar cheese, shredded
1/2 tsp Penzy's roasted garlic powder
1/8 teaspoon cayenne pepper

**We did 1 pound of sausage, 5 eggs, 1 1/2 cups of almond flour, 2 teaspoons of baking powder, 2 cups of cheese

Preheat oven to 375.

Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.

In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix.
In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well.
Add cooled sausage mixture and mix to combine.

Place a piece of parchment paper or a silicone mat on a large cookie sheet.

Place a big spoonful of mixture as you would to make cookies. Dough is sticky so try to use the spoon as well you can.

Press down gently on each cookie to flatten a little. Sprinkle with cheese and bake for 8-10 minutes.
Store in the refrigerator or freezer.

Only 2.9g net carbs per cookie and 4 points for Weight Watchers Smart Points.

Tuesday, June 20, 2017

Chipotle Broccoli Slaw

Kathleen and Jenna made this to go with our brats and hamburgers last Sunday.  This was very good!
Chipotle Broccoli Slaw

3/4 cup greek yogurt/mayo/sour cream (or combination of the 3) We used 1/2 cup sour cream and 1/4 cup mayo
2 limes, juice
1 Tablespoon apple cider vinegar
1 Tablespoon honey We used 3 packets of Truvia
1 chipotle pepper in adobo, diced (remove or leave seeds depending on how spicy you want it)
1 teaspoon adobo sauce from chipotle can
1 (large) clove garlic, minced
1 bag of pre-julienned broccoli slaw or 1 small bunch broccoli and 2 large carrots julienned
1 small red onion, diced
1 small bunch green onions, chopped (about 6-7)
Kosher salt, to taste

Prepare the dressing: In a large bowl, stir together yogurt/mayo/sour cream, lime juice, vinegar, honey, chipotle, adobo sauce, garlic and salt to taste.

Toss in the broccoli, carrots, red onion, and green onions. Toss to coat.

Cover and place in refrigerator for at least 30 minutes.

Monday, June 19, 2017

Banana Pudding Lush Cake

This was the other dessert I made for our Sunday School class last week.  I had 2 boxes of vanilla pudding, one cook and serve, one instant.  When I mixed up the pudding, it wouldn't firm up, so I added a sugar free instant pudding.  Everyone loved the flavor!  Next time I will do one vanilla and one cheesecake.

Banana Pudding Lush Cake

1 box yellow cake mix, plus ingredients called for on box
2 boxes vanilla pudding mix
3 cups milk
2 cups heavy cream
2 teaspoon sugar
1 teaspoon pure vanilla extract
3 large bananas, thinly sliced
20 Nilla Wafers, 5 crushed

Preheat oven to 350F

Grease & flour a 9 x 13 inch baking dish.  Prepare the cake per boxed directions.

Pour the batter into greased/floured baking dish.  Bake until a toothpick inserted in the center comes out clean, with is roughly about 23 minutes.  Let cool.

While the cake is cooling, prepare the pudding:  In a medium bowl, whisk together pudding packs and the milk until thick. Set aside.

In large bowl, beat the heavy cream, sugar, and pure vanilla until stiff peaks form. (this is your whipped cream) Set aside.

Using the bottom of a spoon, poke holes all over the cake.   Spread the pudding mixture over top of the cake, then top with a layer of banana slices, reserving a few for the top

Spread whipped cream on top and sprinkle all over with lightly crushed Nilla Wafers and bananas.

Sunday, June 18, 2017

The ULTIMATE One Bowl Reese's Brownie 

I made these for treats for our Sunday School Class last weekend.  I had all the ingredients, but had to sub Heath pieces for the Reese's pieces on the very top.  They are very fudgey brownies.  Everyone liked them.

The ULTIMATE One Bowl Reese's Brownie

1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 teaspoon salt
5 large eggs
1 cup vegetable oil
1 cup peanut butter chips
24 miniature Reese’s Peanut Butter Cups, unwrapped
1 cup Reese’s Pieces

1. Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.

2. Whisk flour, cocoa, sugar, and salt in a large bowl. Stir in eggs and oil until completely mixed. Stir in the peanut butter chips.

3. Spread half the batter in the prepared pan. Top with peanut butter cups (whole, or you can chop them if you prefer). Then top with the remaining batter and sprinkle the Reese’s Pieces over the top.

4. Bake for 20-26 minutes or until they just stop jiggling a little. These are better under done than over done! Cool before slicing.

5. Store in an airtight container for up to 3 days or freeze for up to one month.

If you looooove brownies as much as I do be sure to check out all my brownie recipes, my peanut butter recipes, and my Reese’s recipes! And check out these recipes from my friends: Reese’s Peanut Butter Cup Bark by Wine & Glue, Reese’s Peanut Butter Cup Bread Pudding by The Little Kitchen, or Reese’s Monster Cookies by Oh Sweet Basil.