Butterfinger Blondie Bars

Last week we celebrated Ryan's birthday here at the house, and when we do this the kids always get to pick what dessert they want.  So we looked around on Pinterest and he chose to try these Butterfinger Blondies!  Turned out that Ryan and my husband really liked them the most.  Once I got to looking at the ingredients I decided I didn't really want the butter cream icing for the topping.  I ended up using a cool whip/cream cheese type topping that I use in another dessert I make.  It tasted really good, but in my mind the two did not go together.  The topping has to be refrigerated therefore this made the Blondie part more firm than I cared for.  I think I would prefer just making the Blondie part and topping it with vanilla ice cream and butterfingers.  Even with all this being said it was yummy and probably something I'll make again!

Ingredients
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
3 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp course sea salt
1 11oz bag butterfingers chopped

Preheat oven 350 degrees
Spray 9x13 dish with nonstick spray.
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
In large bowl mix flour, baking soda, and sea salt.
With mixer on low gradually add in the dry ingredients just until combined.
Stir in the chopped butterfingers.
Spread in a 9x13 baking dish evenly.
Bake 25 minutes until center is set.
Cool completely after removing from oven.

Topping
8oz cream cheese softened
8oz cool whip
2 Tbsp milk
1/4 cup sugar
1 - 11oz bag butterfingers chopped

Combine all ingredients and mix until well blended. 
Spread evenly over top of cooled blondies.
Sprinkle chopped butterfingers on top and refrigerate.

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.
Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp coarse sea salt (or regular salt)
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp coarse sea salt (or regular salt)
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99

Chicken Croissants

Life has been very busy lately, and that means the cooking spree came to a halt.  I have cooked a couple times a week but even doing that I have not felt up to taking the pictures needed for making a post.  This recipe here is an all time favorite in our house and amongst some who have had them as appetizers at various events.  I like to make this as a ring and bake on Pampered Chef stoneware but when taking it somewhere else I'll make individual croissants.  I am posting this recipe since I had this picture on my phone.  It's actually been a couple months since I made these though!

Ingredients
10-12 frozen chicken tenders
2 chicken bullion cubes
1-2 cups real bacon crumbled
1 cup mayonnaise
1/4-1/2 cup Dijon mustard
2 cans large croissants
1 1/2 cups fresh grated cheddar
Paula Deans Seasoning
Lawry's Seasoned Pepper
Montreal Steak Seasoning
1 Tbsp parsley flakes

Preheat oven to 350 degrees
Place frozen tenders in pot and cover with water.  Place bullion cubes along with all seasonings, excluding the parsley, in the pot as well.  Just season to your desire.  I typically use quiet a bit.  Boil chicken until tender and cooked through.
Remove tenders from pot and shred using two forks.  Let broth settle while doing this.
Pour off top of broth leaving about 1/2 to 1 cup in bottom of pot with all the seasonings.
Place chicken in large bowl, add the mayonnaise and mustard and mix all together.
Add the bacon pieces, cheese, and parsley to chicken mixture and mix well.
Using the reserved broth from pot, you will pour a little at a time to chicken mixture just to make slightly moist.  This is where you want the seasonings to come from.  You may not use all of the broth.
Place chicken mixture in each croissant being sure to seal end if making individuals.
Bake at 350 for 18-22 minutes or until croissants are golden brown.