Kim's Butterfinger Cake

Ingredients
1 box of cake mix (your choosing)
2 packs of fun size Butterfinger bars (6 per pack)
1 container of cool whip (12oz)
1 bottle of caramel syrup
1 can of sweetened condensed milk

Steps
1) Bake cake as directed on box
2) Once cooked, poke holes in the top
3) Pour one can of sweetened condensed milk over cake, making sure it gets in the holes
4) Put in refrigerate & let cool
5) While cake is cooling, using a mallet, smash the butterfingers until they crumble. I leave them in the wrappers to prevent making a mess.  If you don't have one, you can even use a hammer.
6) Pour crumbled butterfingers in a bowl & place into freezer.
7) Once cake has cooled, cover the top with cool whip as if it were cake icing.
8) Sprinkle candy over cake.
9) Drizzle caramel all over (you do not have to use the whole bottle)

Note: I keep the butterfingers in the freezer until it's time to go on the cake. For me, this helps them crumble better & makes sure they don't melt. Smashing melting candy can get a little messy. :) You can also use Cookies & Creme, or any other candy.

Grand Strand Chicken Bog

Ingredients:
2 1/2 lb. chicken pieces
1 c. chopped onion (optional)
1 1/2 lb. smoked sausage
1 tsp. black pepper
2 c. long grain rice

Steps:
1) Boil chicken and onions in 4 c. water until tender. If desired, debone chicken.
2) Slice sausage in 1/2" pieces, add sausage, pepper, and rice to chicken.
3) Simmer until all broth is absorbed and rice is cooked.

Mississippi Mud Pie

Ingredients:

1 3/4 c. flour
1 stick butter
3/4 c. chopped pecans
1 c. powdered sugar
8 oz. cream cheese
12 oz. Cool Whip
2 sm. instant puddings 1 chocolate 1 vanilla
3 c. milk

Directions:
1st Layer: Combine melted butter, flour, and pecans. Spread in 9 x 13 baking dish and bake at 350 degrees until brown. Let cool.
2nd Layer: Combine softened cream cheese, powdered sugar, and 1/2 of the Cool Whip. Spread over flour mixture, let chill.
3rd Layer: Combine 2 instant puddings with 3 cups of milk. Pour over 2nd Layer.
4th Layer: Top with remaining Cool Whip. Garnish with shavings of chocolate candy bar.

Butterfinger Cake

Ingredients:
1 box of Fudge Marble Cake Mix
1 bag of fun sized Butterfinger candy bars
1 jar of Caramel ice cream topping
1 can of Sweetened condensed milk
1 container of Cool Whip; for topping
1 bottle of Chocolate syrup

Directions:
1) Bake the cake according to package directions in a 13 x 9 inch pan.
2)While it's cooking, crunch up the Butterfinger bars. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. There is no set amount of how many bars to use. I used the whole bag except for about 5. You may want to place them in the freezer so they do not melt.
3) When the cake is done, and while it's still hot, punch holes in it and pour the sweetened condensed milk over the top making sure some of it sinks in the holes. Do the same with the caramel ice cream topping.
4) Sprinkle on some of the broken candy pieces & set the cake in the refridgerater until cool.
5) When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle chocolate syrup all over in zig zags.

Note: You can use any kind of cake mix.

Coffee & Cream Cheesecake

I'm not a coffee fan at all, but this looks so good that I might just have to try it anyhow.

CRUST
1 3/4 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon

FILLING
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
2 tablespoons instant espresso coffee powder
2 tablespoons heavy whipping cream

STEPS
1. Heat oven to 325°F. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine all crust ingredients in medium bowl until crumbs are moistened; press into bottom and 1 inch up sides of pan. Bake 8 minutes or until set. Cool on wire rack.
2. Beat cream cheese and sugar in large bowl at low speed until smooth. Beat in flour. Add eggs two at a time, beating just until combined.
3. Pour 2 1/2 cups of the batter into medium bowl; stir in vanilla. Refrigerate. Dissolve coffee powder in cream; stir into remaining batter. Reserve 3 tablespoons of the coffee batter; refrigerate. Pour remaining coffee batter into crust. Place pan in large shallow roasting or broiler pan. Add enough hot tap water to come halfway up sides of springform pan.
4. Bake 40 minutes. Carefully slide oven rack out several inches; pour vanilla batter around edge of cheesecake (batter will flow evenly to cover top of cake). Drizzle with reserved 3 tablespoons coffee batter. Carefully pull tip of small knife through batter to create swirls.
5. Bake 20 to 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Refrigerate uncovered overnight. (Cheesecake can be made 3 days ahead.) Store in refrigerator.

12 servings

PER SERVING: 495 calories, 36 g total fat (21.5 g saturated fat), 9 g protein, 35.5 g carbohydrate, 170 mg cholesterol, 320 mg sodium, .5 g fiber

Fudge Brownies in a Mug

Ingredients
1 Pillsbury snack batch fudge brownie mix (8x8 pan size)
1 egg
2 tbsp. water
1/4 cup oil
1 pint vanilla ice cream
1 small jar hot-fudge topping
1 can spray whipped cream
8 chocolate-covered peanuts
4 maraschino cherries, drained
8 chocolate-covered 2-inch thin mint wafers

Methods/steps
1) Lightly grease the inside of 4 (8-oz.) mugs.
2) Prepare brownie mix according to directions on package and divide batter evenly between 4 mugs.
3) Microwave all 4 mugs on high 4 to 4 1/2 minutes or until toothpick comes out clean when inserted into batter.
4) Let cool.
5) Place heaping scoop of ice cream on top of each mug.
6) Heat hot-fudge sauce according to directions on label and pour over ice cream until ice cream is completely covered.
7) Stand two mint wafers up and place them side by side on top of head to form ears.
8) Spray two small circles of whipped cream on each to make eyes and make one larger oval-shaped mound going across underneath for snout.
9) Place a chocolate-covered peanut in the center of each eye and cherry in center of snout for mouse.
10) Sundae cups can be served immediately or placed in freezer to enjoy later.

Marble Cheesecake with Chocolate Crumb Crust

Crust Ingredients:
1 3/4 cups chocolate wafer crumbs
6 tablespoons unsalted butter, melted

Filling Ingredients:
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
1/8 teaspoon salt
3 eggs
1 cup sour cream
2 teaspoons vanilla
7 oz. bittersweet or semisweet chocolate, melted, cooled

Steps:
1) Heat oven to 350f.
2) In medium bowl, combine crust ingredients, mix well.
3) Press mixture evenly in bottom and halfway up sides of 9-inch springform pan & set aside.
4) In a large bowl, beat cream cheese on medium speed until smooth and creamy.
5) Add sugar and salt. Beat until smooth.
6) Scrape down bowl and beaters several times.
7) Add eggs, sour cream, and vanilla & beat just until blended and smooth.
8) Pour half of batter into medium bowl, stir in melted chocolate.
9) Alternately pour into pan 1 cup chocolate batter, then 1 cup vanilla until batter is used up.
10) To create marble design, pull blade of table knife through the batter making S shapes. Make sure you do not touch bottom or sides of pan.
11) Set pan on sturdy baking sheet.
12) Add 1-2 inches of water to a 13x9-inch pan & place in oven on bottom rack to add moisture during baking.
13) Place baking sheet and cheesecake in oven on center rack.
14) Bake 50-55 minutes or until top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped, but shouldn't ripple as if liquid.
15) Turn off oven & remove pan of hot water, but leave cheesecake inside with the oven door opened for 10 minutes.
16) Cool cheesecake on wire rack, away from drafts, 2-3 hours or until completely cooled.
17) Refrigerate at least 4 hours.

Peanut Butter Cup Cookies

I might have to make these for Christmas this year. :)

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Steps:
1) Preheat oven to 375 degrees F (190 degrees C).
2) Sift together the flour, salt and baking soda; set aside.
3) Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
4) Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
5) Shape into 40 balls and place each into an ungreased mini muffin pan.
6) Bake at 375 degrees for about 8 minutes.
7) Remove from oven and immediately press a mini peanut butter cup into each ball. 8) Cool and carefully remove from pan.

Pepsi Cake

Ingredients for Cake
2 cups flour
2 cups sugar
1 tsp. salt
2 tbsp. cocoa
1 tsp. baking soda
1 cup butter
1 cup Pepsi Cola
1/2 cup buttermilk
1 1/2 cups miniature marshmallows
2 eggs, beaten

Topping for Pepsi cake:
1/2 cup (1 stick) butter
6 tbsp. Pepsi Cola
1 cup chopped nuts
1 tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla

Steps for Cake
1) Combine flour, sugar, salt, cocoa and baking soda.
2) In small saucepan, bring butter and Pepsi Cola to a boil.
3) Add dry ingredients to mixture and then add buttermilk, eggs, and marshmallows to reach a thin batter.
4) Bake in 9x12 inch baking pan at 350 degrees for about 45 to 60 minutes or until a toothpick comes out clean.

Steps for Pepsi Cake Topping:
1) Combine butter, cocoa and Pepsi in a small saucepan and bring to a boil.
2) Pour over sugar and mix well.

Christmas Jam

Ingredients:
3 cups cranberries
1 orange, peeled and seeded
2 tsp. orange zest (from above orange)
1 (10 oz.) package frozen sliced strawberries, slightly thawed
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
4 cups sugar
1/2 cup water
1 (3 oz.) packet liquid fruit pectin

Steps:
1) Combine cranberries and sections of seeded orange in a food processor.
2) Pulse until coarsely chopped.
3) Add strawberries, zest, cloves and cinnamon.
4) Continue processing until finely chopped, but not pureed.
5) Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended.
6) Cook for 2 minutes over low heat, stirring constantly.
7) Increase heat to high and bring mixture to a full, rolling boil.
8) Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute.
9) Remove from heat and skim off foam.
10) Immediately pour into 6 hot, sterilized half-pint jars.
11) Carefully wipe clean rims of jars with a damp cloth.
12) Place lids on jars and screw on bands just until snug.
13) Process in boiling water bath for 10 minutes.
14) Remove from water bath and cool away from drafts until jars seal.

Peanut Brittle

Ingredients
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda

Directions
1) Lay out several sheets of foil to spoon the hot peanut brittle onto.
2) In a large skillet mix the sugar, syrup, and water together.
3) Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency.
4) Heat to 250 to 265 degrees F, or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
5) Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.)
6) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove.
7) Add baking soda and stir. Mixture will foam up.
8) Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Mocha Java Hazelnut Cookies

Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
2/3 cup granulated sugar
2 tsp coffee extract or 2 tsp freeze-dried coffee granules dissolved in 1 tbsp boiling water
1 tsp vanilla extract
1/2 cup toasted hazelnuts

Steps:
1) Preheat the oven to 325°F.
2) Butter two cookie sheets.
3) Sift the flour, baking powder, and salt into a large bowl.
4) Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.
5) Add the coffee extract and vanilla.
6) Mix in the dry ingredients to form a smooth dough.
7) Roll into balls the size of walnuts and place 1 1/2 inches apart on the prepared baking sheet, pressing down lightly.
8) Press three hazelnuts into the tops.
9) Bake for 15-20 minutes, or until firm to the touch.
10) Let cool & enjoy.

Chili Cream Cheese Dip

Ingredients
1 (8 oz.) pkg. cream cheese
1 can of Chili
8 oz. Cheddar cheese, shredded

Steps
1) Soften cream cheese and pat out in the bottom of a round baking dish.
2) Pour chili over top of cream cheese.
3) Add cheddar cheese and cook in microwave until melted.

Turkey Gravey

Ingredients
Turkey giblets and neck bone
2 cups chicken broth
2 medium carrots, finely chopped
1 celery rib, chopped
2 large shallots, finely chopped
1/2 cup cornstarch
3 cups cold water
1/4 cup turkey drippings
2 tsp. chicken bouillon granules

Directions
1) Place the giblets, neck bone, broth, carrots, celery & shallots in a large saucepan; bring to a boil.
2) Reduce heat; cover and simmer for 1-1/4 hours.
3) Strain and discard giblets, neck bone and vegetables; set cooking juices aside.
4) In another large saucepan, combine cornstarch and water until smooth.
5) Stir in the drippings and bouillon until smooth.
6) Gradually stir in the reserved cooking juices.
7) Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper.

Sausage Stuffing

Ingredients
1 (6 oz.) box seasoned stuffing mix
1 egg
Sausage (1/2 tube)

Directions
1) Prepare stuffing according to package directions.
2) Brown the sausage in a skillet.
3) Beat the egg with a little water (less than a quarter cup).
4) Stir sausage and egg into the stuffing.
5) Pour mixture into a greased baking dish.
6) Bake at 350 degrees for half an hour, or until heated through.

Old Fashion Stuffing

I've always made my stuffing with Stove Top, but this old fashion way sounds YUMMY!


Ingredients
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Directions
1) Allow the toasted bread to sit approximately 24 hours, until hard.
2) Preheat oven to 325 degrees F (165 degrees C).
3) Lightly grease a 9x13 inch baking dish.
4) Crush the bread into crumbs with a rolling pin & place the crumbs in a large bowl.
5) Melt the butter in a medium saucepan over medium heat.
6) Stir in the onion and celery and slowly cook until soft.
7) Remove from heat and drain.
8) Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency.
9) Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
10) Press the mixture into the baking dish.
11) Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Pumpkin Cheesecake Pie

Crust Ingredients 
1 9-inch graham cracker pie crust

Cheesecake Filling Ingredients  
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger (optional)

Pumpkin Filling Ingredients  
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 15-ounce can pumpkin* OR 1 3/4 cups pumpkin puree
1 cup (8 ounces) light cream or evaporated milk
3 large eggs, lightly beaten*Use just plain pumpkin, not pumpkin pie filling. 

Cheesecake Filling Directions
1) Remove the cream cheese from its wrapper and place it in a mixing bowl.
2) Allow it to warm to room temperature (this will make it easier to beat), then add the sugar and beat till fairly smooth. It may appear grainy, or a few lumps may remain; that's OK.
3) Stir in the egg, vanilla and ginger, if you're using it, and spoon the filling into the pie crust.

Pumpkin Filling Directions
1) In a medium-sized mixing bowl, whisk together the sugar, salt and spices.
2) Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.)
3) Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.

Pie Directions
1) Place the pie in a preheated 425°F oven, and bake it for 15 minutes.
2) Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly.
3) The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. (If you have an instant-read thermometer, the pie will register 165°F at its center when it's done.)
4) Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.

Sausage & Four Cheese Rigatoni

Ingredients:
1 lb. rigatoni pasta
1 lb. Italian sausage, casing removed
1/4 cup pancetta, thinly sliced (or bacon)
1 onion, chopped
1 carrot, chopped
1/4 lb. fresh sliced mushrooms
3 tbsp. fresh chopped basil
3 tbsp. fresh chopped parsley
1 (16-oz.) container ricotta cheese
1/2 cup heavy cream
1 cup chicken broth
1 cup grated provolone cheese
3/4 cup crumbled feta cheese
1 (28-oz.) can Italian plum tomatoes, drained and chopped
1 1/2 cups of freshly grated Parmesan
Salt and pepper to taste

Directions:
1) Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. 2) Drain and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking. 3) Cook pancetta (or bacon) in large skillet over medium heat until crisp. Drain on a paper towel.
4) Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel.
5) Pour off all but 2 tbsp. drippings from skillet.
6) Add onion, carrot, mushrooms, basil and parsley & cook until onion is tender.
7) Season with salt and pepper; set aside.
8) Preheat oven to 400 degrees & grease a 13 x 9 x 2-inch baking pan; set aside.
9) Place ricotta in a large mixing bowl and gradually stir in cream and then broth.
10) Add the partially cooked rigatoni, pancetta, sausage, onion mixture, provolone, feta, tomatoes, and 1 cup Parmesan. Season with salt and pepper and mix well.
11) Turn out into prepared baking pan. Sprinkle with remaining Parmesan.
12) Cover pan tightly with aluminum foil and bake for 35 minutes.
13) Remove foil cover and bake an additional 20 minutes, or until golden brown.