Butterfinger Blondies

I got permission from Staci Perry to post her recipe and photo from her cooking web site. Staci Perry's cooking web site can be found here. My husband had left over candy on account that it was right before Halloween. So of course we had to try this recipe. Yummy. Needless to say they didn't last long in our house they were that good.

Butterfinger Blondies

(from Paula Deen’s Best Desserts 2010 Special Issue)

3/4 cup butter, melted

2 1/4 cups firmly packed brown sugar

3 large eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

5 (2.1 ounce) Butterfinger bars, chopped

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

Garnish: melted chocolate, chopped Butterfingers

Preheat oven to 350. Spray 13×9-inch baking pan with nonstick cooking spray.

In a large bowl, combine melted butter and brown sugar, stirring until combined. Add eggs, stirring until mixture is smooth.

In a medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, stirring until combined. [This is when the wooden spoon came in handy.] Stir in chopped candy bars, chocolate chips and vanilla. Spoon batter into prepared pan and bake for 25 to 30 minutes or until bars are set in center. Garnish with melted chocolate and chopped candy bars, if desired.

Salsa

24 Large Tomatoes
3 onions
8 green peppers
8 jalapenos
1/2 cup sugar
1/3 cup salt
1 teaspoon paprika
1 teaspoon minced garlic
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon chili powder
1 can tomato paste
1/3 cup vinegar
1/2 teaspoon cumin

1. Scald the tomatoes in boiling water for about 2-3 minutes. Just until the skin slides off easily. Dice finely and put them in a pot on the stove.
2. Chop finely the onions, green peppers and  jalapenos and add them to the tomatoes in the pot.
3. Add the remaining ingredients. Mix well.
4. Simmer on the stove for 1 hour.
5. Ladle in pint jars.
6. Wipe the tops of the jars and place the canning lides and rings and tighten them.
7. Seal them in a pressure cooker at 7 pounds pressure.
8. Take them out and let them cool for 12 hours. Store them in a cool dry room. Eat throughout the year with chip tacos or any other dish you desire.

Fettuccine Alfredo

This pasta dish is so creamy. I loved it. Find it here.


8 oz. uncooked fettuccine
6 tablespoons butter
2 cups heavy whipping cream(or half and half)
1 cup freshly grated parmesan cheese
1 cup freshly grated romano cheese
4 egg yolks lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
dash of nutmeg

1. Cook fettuccine according to package directions. *Make sure to salt the pasta cooking water for flavor. 
2. Whisk in cream, cheeses, egg yolks, salt, pepper, and nutmeg. Cook and stir over medium-low heat until hot to the touch, but not boiling (thermometer will read 160 degrees).
3. Drain fettuccine. Pour sauce over pasta and grate some Parmesan over the top.           

No Bake Cookies

2 cups sugar

3 tablespoon cocoa

1/2 milk

1/2 butter

3 cups oatmeal

1 teaspoon vanilla

1/3 peanut butter

1 cup raisins (optional)

1. Place a sheet of wax paper on a cookie sheet.
2. Mix together the sugar, cocoa, milk and butter. 
3. Boil on the stove for 1 minute.
4. Take off the heat and quickly add the peanut butter, vanilla, raisins and oatmeal.
5. Spoon onto the wax paper as quickly as possible as they will cool fast. 
6. Place cookie sheets in a cool room and let them set. Eat and enjoy.

No Cook Candy

My mom made these for an afternoon snack while me and my siblings were growing up. They are good and healthy too. 

1/2 cup honey

1 cup powdered milk

1 cup peanut butter

Chopped nuts or chocolate sprinkles 

1. Combine the honey, powered milk, and peanut butter.
2. Chill thoroughly and shape into 1 1/2 inch balls.
3. Roll in nuts or chocolate sprinkles. Makes 36 balls.

Oatmeal Waffles

I found this recipe on a face book friends wall, Heather Barlow suggested trying them.
They are really good and filling. You can find it here

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs, slightly beaten
• 1 1/2 cups milk
• 6 tablespoons butter, melted
• 2 tablespoons brown sugar

Directions

1. In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

Oregano Chicken

By: CSSTITCHES  found here

"This is an easy recipe with good oregano flavor."

Ingredients

• 1/4 cup butter, melted
• 1/4 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 6 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
3. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.