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.

Berry Yogurt Pops

Fruity Yogurt Pops 

1/4 cup  milk

3/4 cup  thawed COOL WHIP LITE Whipped Topping

1 container  (6) nonfat Greek-style yogurt (Any flavor you like.)

1/2 cup  fresh strawberry halves

1/2 small  banana, cut into chunks

1/4 cup blueberries

2 Tbls sugar or sweetener

BLEND ingredients in blender on high speed until smooth.

POUR into 6 (3-oz.) paper cups. Insert wooden pop stick into center of each cup.

FREEZE several hours or until firm. Peel off paper cups just before serving.

***YOu can use any fruit you like, plus the banana and use a complimentary yogurt. Endless possibilities. :) Yes, you must use the banana to make it creamy.

**Original recipe from Kraft Kitchens. I changed some things since I think any recipe can be made better. :)

Crunchy Chicken salad

INGREDIENTS

3 tablespoons butter or margarine

1 package (3 ounces) Oriental-flavor ramen noodle soup mix (chicken flavored works well too.)

1 1/2 to 2 tablespoons sesame seeds

1/4 cup sugar

1/4 cup white vinegar or apple cider vinegar

1 tablespoon vegetable oil

1/2 teaspoon pepper

2 cups cut-up cooked chicken***

1/2 cup dry-roasted peanuts or sunflower nuts (I prefer)

4 medium green onions, sliced (1/4 cup)

1 bag (16 ounces) coleslaw mix  or Oriental slaw

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

***I leave the chicken out and it is still a great side dish.

Perfectly Crispy Oatmeal Raisin Cookies

Ingredients

1 1/2 sticks softened butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg 

3/4 teaspoon vanilla

1 1/2 cups old fashioned rolled oats

1 1/4 cups flour

1/4 kosher salt

1 1/4 teaspoon baking soda

1 teaspoon cinnamon

1 cup raisins

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, whisk together the old fashioned oats, flour, salt, baking soda, and cinnamon.

In a medium sized bowl, cream together the butter and sugars.

Stir in the egg and vanilla extract.

Fold the dry ingredients into wet ingredients until just combined.

Stir in the raisins.

Roll about 2 Tablespoons each into balls, place on baking sheet, and slightly flatten.

Bake for 9-10 minutes.

Cool and enjoy!

Dill Dip

1 cup sour cream, or low fat plain yogurt
1 cup mayonaise
1 TBL. Dill Weed
1 TBL. Parsley Flakes
1 TBL. Bau Monde
1 TBL. Dehydrated onions or 1/2 TLB fresh chopped
1/2 TBL. sugar or to taste

Mix well and store covered in refrigerator over night to let flavors blend. Serve with fresh veggies of your choice.