Butterfinger Blondies

Ingredients:

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
1/2 tsp coarse sea salt (or regular salt)
2 cups coarsely chopped Butterfinger Bars (approx 16 "Fun Size" Bars)

Instructions:

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 9x13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Prep time: 5 minutes
Cooking time: 25 minutes

Butterfinger Buttercream
Ingredients:
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)

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

Prep time: 10 minutes

CINNAMON ROLL CAKE

CINNAMON ROLL CAKE

INGREDIENTS

• 3 cups flour
• 1/4 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup butter melted
• - TOPPING -
• 1 cup butter softened
• 1 cup brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon
• - GLAZE -
• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
3. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
5. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Spinach Salad

Bag of Spinach
1 Head iceburg lettuce
1/2 lb. Mushrooms, sliced
1/2 lb. Swiss Cheese, grated
1 Red Onion, chopped
1/2 lb. Bacon, browned and crumbled
1/2 c. Slivered Almonds, cooked in 2 T sugar until crispy brown (low heat)
1 c. craisins

Mix all ingredients together. Just before serving, pour dressing over and toss lightly. (I actually don't do this step if I think there will be some left over. It gets too soggy.)

 Dressing
1/3 c. Vinegar
1/4 C. Oil
1/8 c. Yellow Mustard
3/4 T. Poppy Seeds
3/4 T. Minced Onions
1/3 c. Sugar
1 tsp. Salt

Mix all ingredients together in blender or with a whisk. Pour over salad before serving, or keep in a container to use with salad as needed.

Delicious Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
salt to taste
1/4 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

 DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

3. Can add more milk to make soup more "soupy".