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".

Pumpkin Cream Cheese Bars

2 cups all purpose flour
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
4 eggs
1 15 ounce can pumkin puree
1 cup Vegetable Oil

Cream Cheese Layer : 4 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 TBS milk
1/2 cup mini chocolate chips

INSTRUCTIONS
Stir together all dry ingredients in a large bowl. Add eggs, pumpkin puree, and oil, stir until combined. Pour and spread batter into an ungreased 15x10 pan. With an electric mixer, cream your cream cheese and sugar. Beat in egg and milk. Drizzle over your pumpkin layer. Gently use a knife to swirl the mixtures. Sprinkle chocolate chips on top. Bake at 350 for 25-30 minutes. Add more chips o the top if desired when cake has cooled for 10 minutes. Cool on wire rack for about two hours.

Cream Cheese Squares

Cream Cheese Squares
 Ingredients:
* 2 (8 ounce) cans refrigerated crescent roll dough
* 2 (8 ounce) packages cream cheese
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup butter, melted
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon

 Directions:
(1) Preheat oven to 350 degrees F. Grease a 9×13 inch pan.
(2) Press one can of the crescent rolls into the bottom of the prepared pan.
(3) In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. I used my Kitchen-Aid mixer for this step… you could also use a hand-held mixer. Spread evenly over the crescent layer.
(4) Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.
(5) Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
(6) Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

French Toast Rollups

1 loaf of white bread (2 if for a crowd, do NOT use wheat bread)
1 egg yolk 8 oz. cream cheese
1/2 cup sugar
5 TBS butter

Combine 1/2 cup sugar and 1 TBS cinnamon
1. Cut the crusts off all of your bread.
2. Roll the bread flat like a pancake.
3. Mix together egg yolk, cream cheese, and 1/2 cup sugar. Blend thoroughly.
4. Spread cream cheese mixture on flattened bread slices.
5. Roll em' up.
6. Melt 5 TBS butter
7. Mix together the cinnamon and sugar.
8. Brush the rolls with butter and then dip completely in the sugar mixture.
9. Bake at 400 degrees for 10-12 minutes.
 10. Serve and enjoy! These are especially great because you can make them up the night ahead. Just place in the refrigerator covered with tin foil until you're ready to bake!

 http://marcicoombs.blogspot.com/2012/07/french-toast-roll-ups.html

Carnitas Tacos

2 lbs of country style pork ribs (I prefer boneless and look for ones with the least amount of fat)
1 TBS Salt
1 TBS black pepper
1 TBS dried oregano
1 white onion quartered


Put it in a crock pot, cook for 6-8 hours and shred.

Steam corn tortillas, fill with the meat, a little cheddar cheese and then a mix of diced red onion and cilantro. If you make them in bulk, you can wrap each one in a bit of foil and they stay warm and yummy.

Also...serve with a lime wedge.

Best Baby Backs Evah

From The 5 easy ingredients cook book

4 - 5 pounds baby back ribs (two racks) I used trimmed country style because that is what I had, about 3 pounds
1/3 c. Italian salad dressing
1 1/2 (18 oz.) bottles of BBQ sauce
1 (26 oz.) jar spaghetti sauce
1 1/4 c. brown sugar 


Use disposable aluminum baking dishes for easy clean up! Lay the ribs on the foil. I also sprayed the foil with canola. Pour the dressing and sauces over the ribs, then sugar over all. Make sure the ribs are mostly covered with the sauce. Baste occasionally with additional sauce. Bake uncovered at 250 degrees about 6 hours.

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Baked Parmesan Garlic Chicken

Recipe found HERE
http://www.classyclutter.net/2012/09/baked-parmesan-garlic-chicken.html

Marinade:

For the marinade, combine ingredients in a ziplock bag:

• 1 egg, beaten
• 1/2 cup of milk
• 1 Tbs of lemon juice
• 1 1/2 teaspoons garlic powder

Let marinate for a few hours.

Breading and Baking:

Ingredients:

1. 1/2 cup grated Parmesan cheese 
2. 1 package Good Seasons Italian Dressing mix 
3. 1/2 teaspoon garlic powder 
4. 6 boneless skinless chicken breast halves

Directions:

1. Preheat oven to 400 degrees F.
2. Mix cheese, dressing mix and garlic powder.
3. Remove chicken from marinade and coat with dry mixture. Place in shallow baking dish.
4. Bake 20 to 25 min. or until chicken is no longer pink in the center. 

Recipe adapted from Mom's Who Think.

Taco Soup

• 1 lb ground beef cooked and drained
  1/4 c. onion chopped (cook with the meat to get cooked a little)
  1 can each about 15 oz: corn, black beans, kidney beans, diced stewed tomotoes (juice and veg.....don't drain) Some times I add Navy beans...just depends what i have.
  1 can about 8 oz or tomato sauce
  1 package of taco seasoning
  
  I add and extra stewed tomatoe and sauce because I want it juicey. Pour all together and then just heat it up on the stove. On the side for people to add as they want: cheese, sour cream, and tortilla chips/fritos

BBQ Brown Sugar Pork Loin

Marinade: marinade for 2-4hrs

1/2 cup soy sauce
1 cup brown sugar
1/4 cup pineapple juice
1 tablespoon dehydrated onion flakes
4 tablespoons canola oil
2 Tbs Habanero Olive Oil (optional)
1/2 teaspoon fresh ground pepper

*Save marinade after you place pork loins on the grill.  Slowly heat marinade to a slight boil for 15 min to make it safe to eat.  Add 1/2 tsp of corn starch to thicken if desired.  I added another cup of brown sugar to make it a bit sweeter:)

Turn Grill on med/high heat.  Be sure oil the grill before cooking.  Cook on each side approximately 6 min each side.  Lower the heat to med and cook another 10 min each side.  Baste the thickened marinade on each side.  **Cook as long as you prefer this is just a suggestion 145-160 degrees**

Meatball Sub Casserole from http://dishingwithleslie.blogspot.com

http://dishingwithleslie.blogspot.com/2012/09/meatball-sub-casserole.html

Ingredients:

1 loaf Italian bread, cut into 1 inch thick slices

8 oz cream cheese, softened

2 Tbs mayonnaise

1 tsp Italian seasoning

1/2 tsp black pepper

2 cups freshly grated Mozzarella cheese, divided

1-2 Lbs frozen (OR HOMEMADE) meatballs, thawed

4 cups marinara sauce (CAN MAKE YOUR OWN)

1/2 cup water

Directions:

Preheat oven to 350

Arrange your bread slices in an ungreased 9x13 baking dish; set aside. In a bowl, combine your cream cheese, mayonnaise, seasonings, and pepper; spread over bread slices. Sprinkle with half of your Mozzarella; set aside. Mix together your meatballs, marinara, and water; spoon over Mozzarella. Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes.

Serve with a nice green salad and you're good to go!

Note: For a firmer base, simply toast your sliced bread before adding to baking dish.

Fettuccine Alfredo & Parmesan Crusted Chicken from http://www.lovepomegranatehouse.com

http://www.lovepomegranatehouse.com/2012/09/fettuccine-alfredo-parmesan-crusted.html

Fettuccine Alfredo

Servings: 6

Ingredients:

• 1 lb fettuccine pasta
• 2 tbsp butter
• 2 cloves garlic; minced
• 1 pint heavy whipping cream
• 1 cup grated parmesan cheese

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain.

2. While pasta is cooking, melt butter in a medium sauce pan. Add garlic and saute until fragrant. Add heavy whipping cream and bring to a low simmer. Add parmesan cheese and stir until incorporated and melted.

3. Add cooked pasta to alfredo sauce and mix until pasta is covered.

Parmesan Crusted Chicken

Servings: 6

Ingredients: 

• 6 boneless chicken breasts
• 1/2 cup Panko bread crumbs
• 1/4 cup parmesan cheese; grated
• 1 tsp garlic powder
• 1 tsp oregano
• 2 eggs
• 3 tbsp butter

Directions:

1. Beat eggs in a bowl. Set aside.

2. In a plastic storage baggie, mix panko, parmesan cheese, garlic powder, and oregano.

3. One at a time, dip chicken breast in egg and then place in baggie containing breading mixture. Shake baggie to coat chicken.

4. In a large skillet, melt butter over medium heat. Pan-fry chicken until no longer pink in the center and crust is golden brown, about 4 minutes on each side.

I slice the chicken and place on top of Fettuccine Alfredo. But this chicken is also delicious on it's own with something else! This is probably our favorite dish and it never disappoints!