Chewy Butterfinger Cookies

From Awesomerecipes101.blogspot.com

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/4 tsp. salt
3/4 tsp. baking soda
1-3/4 cups flour
8 fun size Butterfingers, coarsely chopped (I added 1/2 cup chocolate chips as well)

1.  Cream together the butter and sugar.  Add the egg and beat well.  Slowly add the flour, salt, and baking soda.  Mix until combined.  Dough will be thick.  (Add an extra egg if it too dry.)

2.  Stir in Butterfinger pieces by hand until well combined.  Bake in preheated, 375℉ oven, on ungreased baking sheet for 6-12 minutes.  (I got about 2 dozen)

Peanut Butter Chocolate Crunch

Ingredients:

• 1/3 c. butter
• 1 c. dark chocolate chips
• 2 1/2 c. crisp rice cereal

Method:

In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal with a wooden spoon until pieces are completely coated. Press into the bottom and sides of a 9" pie (you might want to butter your fingers). Chill at least 15 minutes before adding filling.

Peanut Butter Filling:

Ingredients:

• 1 c. heavy whipping cream
• 8-ounce package cream cheese, softened
• 3/4 c. creamy peanut butter
• 1 c. powdered sugar
• 1 t. vanilla extract

Method:

Whip heavy cream until you have soft peaks. In a separate bowl combine cream cheese, peanut butter, powdered sugar and vanilla. Mix until combined. Gently fold in whipped cream and mix until filling is light and fluffy. Pour into chilled ChocolateCrunch Crust. Keep pie chilled until ready to serve.

Chocolate Ganache Topping (optional)

Ingredients:

• 1 c. dark chocolate chips
• 1/3 c. heavy cream
• 1 T butter

Method:

Place dark chocolate chips in a glass bowl. In a small saucepan bring whipping cream and butter to a boil. Pour overchocolate chips and let stand for 1 minute. Stir together with a spoon until chocolate is melted and smooth. Pour over chilled peanut butter pie and swirl around with a spoon until the chocolate covers the top of the pie (leaving about a 1" space between the ganache and the crust).

Peanut Butter Glaze:

Ingredients:

• 1 T creamy peanut butter
• 1 T milk
• 3-4 T powdered sugar

Method:

In a small glass bowl stir together the peanut butter and milk. Add powdered sugar until you have a thick glaze consistency (if you it runs off your spoon add a little more powdered sugar). Next, spoon peanut butter glaze into a small plastic bag, and barely clip the corner. Start with a small circle in the center and continue to make bigger circles until you reach the outer edge. With a toothpick pull from the center of the pie towards the crust. Continue until the topping looks like a spider web. 

Italiano Meatloaf

1 c. chopped onion
1 c. chopped green pepper
3/4 c. Italian seasoned bread crumbs
1/4 c. parmesan cheese
2 tsp. basil
1/2 tsp. salt
1.4 tsp. pepper
1 8 oz. can tomato sauce
3 large eggs slightly beaten
2 garlic cloves
1 lb. ground beef
3 c. Ragu or other spaghetti sauce
1 c. cooked orzo noodles (or other pasta)
                                                                                    basil sprigs-optional

•Combine everything except noodles, spaghetti sauce, and basil sprig.  Mix well.  Place in 9/4.5 inch loaf pan (I use a large casserole dish).  Put pan in oven.  Bake at 375º for 1 hour.  Top each slice with orzo noodles and spaghetti sauce.  Serve.

Caramel Pull Apart Bread

Bread:
1 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup butter or margarine
1 cup coarsely chopped pecans, optional 
20 frozen roll dough (like Rhodes)  I use the 1 hour recipe found in breads.



Frosting:
1 cube butter
4 cups powdered sugar
1 tsp. vanilla
milk


1.  In a saucepan, combine the brown sugar, corn syrup, and butter; cook and stir until sugar is dissolved.  Add the pecans if using.  Pour into a greased 9x13x2 inch baking pan.

2.  Top with frozen roll dough.  Let raise for about 5 hours (or overnight if desired).  When rolls have raised bake at 350℉ for about 20 minutes until rolls are browned and cooked through.  Invert onto a serving platter or cookie sheet.  Whip butter.  Add vanilla, powdered sugar, vanilla and enough milk to make a soft butter cream icing.  Drizzle icing over bread and serve warm. 

Easy Pulled Pork

1 pork tenderloin
1 12 oz. root beer
1 18 oz. bottle of BBQ sauce
8 hamburger buns
Place pork tenderloin in a slow cooker.  Pour root
beer over meat.  Cook 6 to 7 hours.  Drain well.  Stir in BBQ sauce.  Serve over hamburger buns.

Italien Pasta Bake

1 lb ground beef
1onion chopped
1 jar spaghetti sauce
3/4 c. grated parmesan cheese
8 oz. broken spaghetti or 3 c. penne pasta cooked and drained
1 pkg. grated mozzerella cheese

Brown onion and meat.  Drain.  Stir in noodles and sauce.  Add 1/2 of parmesan cheese.  Spoon into 9/13 pan.

Pulled Pork Sandwich

BBQ Sauce:
1 cup ketchup
1/3 cup brown sugar
1/3 cup apple cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
Pinch salt and freshly ground black pepper



Spice Rub:
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon cayenne
One 2 1/2-pound boneless pork shoulder, excess fat trimmed

For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.

For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.

Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.

Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bbq-pulled-pork-sandwich-recipe/index.html?oc=linkback

No Guilt Chicken Pot Pie

1 can low fat cream of chicken soup
1 package frozen mixed vegetables
2 boneless, skinless, chicken breasts cooked and cubed
1/2 c. milk
1 egg
1 c. reduced fat bisquick

Preheat oven to 400º.  Stir together soup, chicken and vegetables in a large bowl.  Put cooked and cubed chicken and thawed vegetables in a 9x9 baking dish sprayed with cooking spray.  Mix milk, egg, and bisquick.  Pour over chicken mixture.  Bake for 15-20 minutes or until golden brown.