Butterfinger Brownies

Butterfinger Brownies

2 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
2 1/4 cups brown sugar
3 large eggs
1 1/2 tsp vanilla
4 regualr sized Butterfinger candy bars, crushed

Preheat oven to 350. Grease a 9 x 13 pan.
In a small bowl combine flour, baking powder and salt; set aside
In your mixer, combine butter and brown sugar and mix well. Add eggs and vanilla, and beat until smooth. Stir in flour mixture and 1 cup of crushed butterfinger.
Spread in prepared pan. Sprinkle remaining crushed butterfinger on top of batter.
Bake 30-35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.

Pull Aparts (Monkey Bread)

These are one of our favorite 'sweet' morning dishes--regular 'ole cinnamon rolls are still first but these are a close second (especially for me as they are sooo easy!!).

12-16 Rhodes white dinner rolls
2/3 cup brown sugar
2 tsp cinnamon
1/2 cup butter or margarine melted
(you can add nut if you want, we never do)
Thaw rolls until soft (about 1-2 hours at room temp or put in fridge until ready to use). Quarter each roll (I actually use scissors). In a medium bowl, mix brown sugar and cinnamon. Dip rolls in butter then roll in cinnamon/sugar until thoroughly coated. Arrange in sprayed bundt pan (I usually use all the rolls called for--16 and put them in a 9"x13" pan). Cover with sprayed plastic wrap. (this is where I do it different too. I put wax paper over it and leave it on the counter all night. When I get up in the morning it is all ready to stick in the oven). Let rise until double in size (2-3 hours) Remove wrap. Bake at 350* for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from oven, carefully release edges and center tube with a knife. Invert onto serving platter. (I leave mine in the pan or invert onto a tray and add frosting).
Frosting: 4oz cream cheese, 1 1/2 cups powder sugar, 1/4 cup butter, 1/2 T milk, 1/2 tsp vanilla. Mix well. Spread on pull aparts or make a little thinner and drizzle. Yum!

Creamy Mushroom and Chicken Soup

I had this at a friends house and it was really yummy. She got it from the
Family Fun magazine.

Ingredients:
6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream (I used milk instead, it made it not as thick but still good)
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken

1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

Overnight Egg Casserole

(It might not look appetizing but it's one of the best I've had!)

8 slices bread, cubed
3/4 pound cheddar cheese, shredded
1 1/2 pounds fresh, ground spicy pork sausage
4 eggs
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Banana Chip Muffins

I found this recipe on real mom kitchen and they turned out really good and moist!

I am always a fan of chocolate and definitely think it goes with just about everything!

Banana Chip Muffins

1 /3 cup vegetable oil
3/4 cup sugar
3 medium ripe bananas, mashed (about 1-1/3 cups)
2 cups all-purpose flour
1/2 cup old-fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips (I use regular and mix in with the dry ingredients so they don't sink)

In a large mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas. Combine the flour, oats, baking soda, baking powder and salt; stir into the banana mixture just until moistened. Stir in chocolate chips. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

"Firmer" Jello Jigglers

I didn't know that there was another way to make a jiggler! I got asked for a recipe and found on the internet a way to make them firmer, or able to stay in shape longer!

Thanks Raelynne for telling me about this I will have to try it!

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4 envelopes knox unflavored gelatin

3 pkg. (3 oz each) gelatin

4 cups boiling water

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Mix gelatin together. Add boiling water and mix until dissolved.

Pour into 9 x 13 pan and chill until firm.

Cut into 100 squares!

Small-fry Frittatas

I found this recipe in a family fun magazine a while back! It is a new way to do eggs for breakfast, or as we did for "Breakfast Wednesday" dinner!!
Enjoy!!

"For a fun and easy morning meal, try these small-scale egg dishes. Baked in individual muffin cups, they ensure that everyone gets the mix-ins they like--and none they don't"

Mini Frittatas

4 large eggs

1/4 cup half and half (I used milk and worked fine)

1/2 tsp salt

Assorted mix-ins (shredded cheese, diced vegies, cooked and chopped bacon, ham, or sausage, hashbrowns etc.)

Grated parmesan cheese (optional)

Heat your oven to 350 and spray a 6 cup muffin pan. Whisk together the eggs, half and half, and salt, then evenly distribute the egg mixture among the muffin cups.

Add about 2 tbsp of mix-ins to each cup, then sprinkle a bit of Parmesan cheese on top. Bake until puffy and the edges are golden brown, about 20-25 minutes.

Makes 6 mini frittatas!