Homemade Butterfingers

I have always loved Butterfingers, but lets face it there are a couple of problems with them. First they get stuck in your teeth and never come out and Second they make a huge mess! Well what if I told you I could solve those problems and still give you the flavor you love. Interested?? If you aren't than you are not a Butterfinger fan and therefore do not need to read the rest of this post.

I found this gem on Pinterest (where else!) and knew it would be perfect for the "Pinterest" party my SIL was having, where we were all supposed to bring our favorite Holiday treat that we saw on Pinterest. Fabulous Idea right?! I saw these 3 ingredient Butterfingers and knew that they were going to be a crowd pleaser. Was I right, um Heck Yeah I was!!! I think every single person asked how to make them. 

So here it is 

1 lb. of Candy Corn ( yeah crazy huh)

1 16 oz jar of creamy peanut butter

1 package Chocolate Almond Bark

Melt the candy corn in a microwave bowl stirring at 30 second intervals. You could also use a double boiler. Once melted add the peanut butter. The candy corn will most likely seize up so you will probably need to microwave for another minute. Stir it together and once it incorporates place it into a 8x8 dish lined with tin foil ( you could also us a 9x13 if you want your bars thinner.) let them chill in fridge till set and cold. Then cut them and dip in melted chocolate. It's messy and hard to get pretty but it don't matter!

Award Winning White Chili

I got this recipe about10yrs. ago from a friend and I adapted it just a tiny bit. 

It is by far the Best White Chili I have ever had. Every time I make it I have someone that tells me that same thing, and I am always getting hit up for the recipe. 

Not only is it the best it is the easiest, it is all just dumping stuff into a crockpot and stirring. 

So if you want to impress at your next Chili Cookoff you better bring this, this chili has taken home more than one award! 

Warning: it can be a bit spicy- the amount of hotness depends on the type of pepper jack cheese you use. (the store brands seem to be less spicy while the other brands are a lot more spicy)

Here is some fantastic Honey Butter the recipe I got from here

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

For the cornbread I just added some Goods to a box of Jiffy Cornbread Mix and the results were crazy good!

Mexican Cornbread

1 box of cornbread mix

green onions chopped

shredded cheese ( monterey jack or cheddar work best) 

any type of corn- creamed, canned, frozen, or fresh

Mix it all together with package directions then add extras and bake as normal. 

Top with Honey butter

I always top the Chili with a little sour cream 

Best White Chili

1-2 boneless skinless Chicken breasts boiled and shredded/ 5-7 tenderloins

2 can Navy Beans/White Beans

1 can chicken stock

1 jar Green Salsa

1 16oz brick pepper jack cheese- cut into small cubes 

Warning: it can be a bit spicy- the amount of hotness depends on the type of pepper jack cheese you use. (the store brands seem to be less spicy while the other brands are a lot more spicy)

Dump everything but chicken into a crockpot on low for 2-2.5 hrs. stirring occasionally. Once cheese has melted add chicken. Cook another 1/2 hour. 

Served with sour cream and chopped cilantro.

*You can also put the chicken tenderloins in right from the start and then shred them after they are cooked 

Halloween Muddy Buddy Mix

Puppy Chow (what I grew up calling it) has always been a favorite of mine, and make it often. I really don't know anyone who doesn't like this treat... the only reason I can find, is that it is truly addicting and you may eat the whole bowl in one sitting. It's bad, but so worth it! Here is the recipe with a fun Halloween twist that will be a hit at every party.  

Ingredients

9 cups Corn or Rice Chex Cereal

1 cup semi-sweet chocolate chips

1/4 cup butter

1/2 cup peanut butter

1 tsp vanilla extract

1 1/2 - 2 cups powdered sugar

1 1/2 cups candy corn

1 1/2 cups Reese’s Pieces

2 cups pretzels (can be the minis, regular or sticks)

Instructions

1. Pour Chex Cereal in a large bowl and set aside. 

2. In a small sauce pan over medium to low heat melt chocolate chips, butter and peanut butter until smooth.

3. Stir in vanilla.  

4. Pour chocolate-peanut butter mixture over the cereal.

5. Gently stir to coat or even use your hands a bit, so you don't crush the cereal.  

6. Place cereal in a large zip lock bag, paper bag, or (i use my large plastic bowl with tight lid) and pour powdered sugar in, seal and shake until evenly coated

7. Add to bowl from ziplock, (or mine is already in the bowl that i used to mix) and mix candy corn, Reese’s Pieces, and pretzels.  

8. Store in an air-tight container.

Melt in your mouth Brown Sugar Cookie with Butter Frosting

Soft Brown Sugar Cookie w/ Butter Frosting

If you're looking for a cookie that literally melts in your mouth, then this is it!

Brown Sugar Cookies:

2/3 cup butter, softened

1 1/2 c brown sugar

2 eggs

1tsp vanilla

2 1/2 c flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sour cream

1. Preheat oven to 350

2. Cream butter and brown Sugar

3. Add eggs, one at a time. Blend well

4. Add vanilla

5. In separate bowl, still together flour, baking powder, baking soda, and salt

6. Add flour mixture to butter mixture. Alternately with sour cream, mix well.

7. Drop by spoonfuls onto lightly sprayed baking sheet.

8. Bake 8-9 minutes

9. Remove to wire rack and cool completely.

10. Frost with Buttered Frosting.

Butter Frosting:

1/4 c butter

2 1/2 c powdered sugar

3 Tbl milk

1. Melt butter in saucepan over medium heat until it turns golden

2. Remove from heat.

3. Stir in powder sugar and enough milk to make a spreading consistency

Best of Italy

Love delicious Italian food and Wine than this is the place to be. Make sure and get your tickets before they are all gone. 

Best of Italy tickets

Easy Homemade Pasta

Every summer I teach a cooking class for children, each year my kids look forward to it and choose it over every other summer sport or club. This year we attempted pasta, it wasn't only the kids first time but mine as well. I couldn't believe how easy it was to make and that it tasted just as good as I imagined it would. A couple of the girls from my class even went home and made it again that night for their family. So not only is this easy for adults but a great meal to make with your kids. Plus there is no comparison to the taste of fresh pasta to store bought dried pasta. 

Homemade pasta 

2 cups of flour
3 eggs
1 tsp. olive oil
1/2 tsp. sea salt

Place  ingredients in the bowl of the mixer using the dough hook attachment. Mix until the dough comes together  and  pulls away from the sides of the bowl. The dough should be just slightly sticky. Add more flour a little at a time if needed, but keep the dough as soft as possible. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.

Knead for another 5 minutes. Cover the bowl with a damp kitchen towel and let it stand for 20 minutes.

 If you have a pasta machine this part will be very simple but since I don't own one Yet we had to roll it out by hand. We divided our dough into two pieces keeping the other one covered. 

Roll out on a floured surface, rolling from the center out ( flipping and turning during the process to make sure dough isn't sticking) Roll out as thin as you possibly can. 

After the dough is as thin as you can get it,  cut it with a pizza dough cutter to the desired length and width. Then hang over something so the pasta pieces don't touch- a broom handle would work great, or a childs arm!

To cook the pasta , bring a pot of salted water to a boil. Add the fresh pasta and cook for approximately 2 minutes. Fresh pasta reaches the al dente stage very quickly, so be ready

 

Check out this website for the copy cat Olive garden alfredo sauce. It is super simple and only 5 ingredients! Plus it tastes AMAZING 

Team Volken Fundraiser

Clink the link below and click on either of our names, Hayley or Crystal to donate. Our goal is to raise $100 each. Please read about the John Volken Foundation to educate yourself in this fundraiser and program.

https://www.crowdrise.com/travisruttingerfamily-teamvolken/fundraiser

Easy Peasy Cinnamon Rolls

A few of years ago I decided to start a Tradition. Twice a year me and the family would make cinnamon rolls to deliver around the neighborhood for people to eat while they watched General Conference. The first time I did this was also the first time I had ever made Cinnamon Rolls and I was a bit nervous. But I found a super easy and yummy recipe ( from my neighbor Tenille) and I did it all by myself! 

Rolling it out to just the right thickness

Adding just the right amount of cinnamon sugar and brown sugar ( for me less is more) 

Rolling it up and cutting them out

I always get so excited when I see that they raised. 

The frosting is the best and I could just eat these up! 

My kids love doing this as well- they have so much fun spreading out the cinnamon and sugar. Our favorite part is passing them out to the neighbors and seeing how excited they are for the goodies!

Cinnamon Rolls

1 can evaporated milk

4 cups hot tap water

1 cup sugar

1 egg

1/2 cup oil

1/2 cup potato flakes

3 Tbs. yeast

2 Tb. salt

12-13 cups flour

*Mix all ingredients until it pulls away from sides. ( now I get nervous every time I read this so I mix the wet ingredients first, then add dry ) Then mix for 6 minutes. The let it rest for 10 minutes. Divide dough in half or into thirds, depending on how big of cinnamon rolls you want. Roll out dough onto floured surface. Cover with melted butter. Sprinkle with a cinnamon/sugar mixture. Then sprinkle with brown sugar. Roll up tight and cut with string or floss. Put them on pan and let rise until doubled in size. Bake for 350 for 20 minutes, depending on how big they are. Frost with buttercream frosting.

Buttercream frosting

2 cubes butter, softened at room temp.

2 boxes powdered sugar

dash of salt

2 tsp. vanilla

enough milk to make it spreadable

*this frosting is unbelievably good