Butterfinger dessert

1 ~ 8 ounce package of cream cheese
1~  8 ounce container of Cool Whip
6 ~ 2 1/8 ounce Butterfinger candy bars
Graham cracker crust, ready made or make your own to put in a 8 x 8 cake pan.





GRAHAM CRACKER CRUST
1 1/2 cups crushed gr. crackers
1/3 cup sugar
6 Tbl. melted butter
Mix and pat into cake pan or pie pan. Cool too set.

~Beat room temp cream cheese with mixer until smooth. Add cool whip and mix well. Fold in crushed Butterfinger candy bars, reserving some for topping.  Spoon onto crust and spread evenly. Top with remaining crumbs. Cover and place in fridge over night or 4 hours. Serve and enjoy.

Strawberry Spinach salad with poppy seed dressing

9 ounce bag of spinach, washed and de-stemmed
1/2 quart fresh sliced strawberries, or more if desired.
1/2 cup candied slivered almonds (recipe below)

CREAMY POPPY SEED DRESSING:

1/4 cup mayonnaise

2 tablespoons sugar

2 Tbl. milk

2-1/4 teaspoons cider vinegar

1-1/2 teaspoons poppy seeds

CANDIED ALMONDS

1/2 cup blanched slivered almonds

3 Tbs. sugar

1 1/2 teaspoon water.

In med to med. low, skillet heat and stir constantly until water has dissolved and sugar sticks to almonds.  Remove from heat and Let cool. Break up clumps.

Place spinach in bowl with sliced strawberries. Just before serving pour in dressing and toss, add almonds and toss gently. Serve and enjoy.

**Even the fussiest of eaters will love this sweet tangy salad.

****I like to double the dressing recipe and almonds to keep some on hand for a small individual salad. Mmmmmm

Pizza pasta bake

Bake ahead Pizza-Pasta Bake

3 cups Penne or cork screw Pasta uncooked

1 small each green and red pepper...I use what I have in the freezer

2 1/2 cups spaghetti sauce

1 1/2 cups Pepperoni Slices (I cut into quarters)

6 ounces of browned hamburger opt.

1/4 cup grated parmesan cheese

1/2 cup shredded mozzarella cheese, divided

1/2 cup shredded cheddar cheese, divided

Cook pasta in a large sauce pan as directed on pkg, omitting salt and adding peppers to boiling water for the last two minutes, drain. Return to pan. Stir in spaghetti sauce, pepperoni, and 1/4 cup of each shredded cheese. Spoon into 8 x 8 or 9 x 9 square baking dish sprayed with cooking spray, top with remaining cheese and some pepperoni slices to make it look pretty. :)

 Make ahead, Cover with foil and put in fridge. Bake when ready. OR

 Cool. Wrap tightly in plastic wrap. Freeze up to two months. Refrigerate over night to thaw.

Heat oven to 375degrees. Remove plastic wrap and cover with foil. Bake 55 minutes or heat until heated through, uncovering after 45 minutes.