Butterfinger Bites

Goodness Gracious....We can't have a holiday without a chocolate post now can we? 

This is so simple and quick - any time of the year.

Two of my granddaughter's and I spent an afternoon last week creating and crafting, and this was the first thing we put together.

So I figured I should share it now...so you can start enjoying it NOW!

The girls put the peanut butter between the crackers and then took turns dipping them in the melted chocolate.  They did a great job.

When I read this post at Debbi Does Dinner...Healthy and LowCal
I saw it on my phone just before I was headed into WalMart.

AS YOU WOULD EXPECT...

I marched right to the cracker aisle and pick up a box of yummy Cheez-Its crackers and could hardly wait for the opportunity to make these little gems.

Last fall I made the pan of butterfinger candies melting candy corn, mixing with peanut butter, and loved those Homemade Butterfinger Candy Bar Bites.

This adds just a little more crunch - a bit more like the real thing,
so even though it isn't a perfect substitute for a favorite candy bar, this is a great little snack anytime.

I love that you can make one or twenty...or forty! 

Be careful though or you can easily eat them all yourself!

So be sure to make lots because they will be devoured quickly!
(the members of your family may want to enjoy them too=)

Maybe if you be real good, the Easter Bunny will put some in your basket! ;-}

(Then again, maybe you know where he keeps his 'stash' too huh?)

BUTTERFINGER BITES

Box of Cheezits or any other box of cheese crackers

Peanut Butter

chocolate chips (I used milk chocolate)

(about 12 ozs)

Spread some peanut butter on one side of a cracker. Place another cracker on top.

 Microwave chocolate in a bowl in the microwave (or double boiler - I added a little bit of Crisco), stir often. Dip the crackers in the melted chocolate and cover completely.

Set on waxed paper on a cookie sheet. Then put them in the freezer for 5-10 minutes to get the chocolate to set up.

We set ours out in the garage to chill while we got busy doing some craft projects...I will share those one day soon.

Linked to Scrumptious Sunday
                Totally Tasty Tuesday
            Crazy Sweet Tuesday
           Mop it up Monday
           Ingredient Spotlight - Peanut Butter

  Foodie Friends Friday Gooseberry Patch Roundup - Kid Friendly Gooseberry Patch Roundup - AFter School Snacks GBP Roundup - Peanut Butter  Lou Lou Girls   Weekend Potluck

Blueberries & Creme Baked Oatmeal {Yogurt Based}

Another! wonderful baked oatmeal recipe!

I THINK I AM THE QUEEN OF BAKED OATMEAL. *-*

It's so good for you...and I love the versatility in these baked oatmeal dishes.

I knew I would HAVE to make this when I saw it at Finding Joy in my Kitchen.

SnoWhite & Frog Prince love to cook together!!

I've tried several of their recipes before with great results.
I have another of their recipes in my drafts that I will share soon -
Cinnamon Roll Oatmeal - single servings!

I love being able to use what I have on hand...quick, 3-minute, or even a 7-grain oat mixture that I find at my local bulk food store.

You can add fruit, flax seed or protein powder. You can use egg substitute.

And I read in the comments at SnoWhite's page, that you can even substitute oat bran for the oatmeal.

It's great to wake up in the morning knowing you'll have this delicious and nutritious breakfast waiting and ready for you!

I also love that you can freeze some of it and heat it up for a quick and healthy breakfast.

It mixes up quickly - by hand!

This is the first one I've tried that has greek yogurt added. YUUUMM!

This is creamy and rich, but low in fat and calories.

BLUEBERRIES & CREME BAKED OATMEAL

*adapted from Joy in my Kitchen*

3 c. oats (quick, old fashioned or mixture of both)

2 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

1/2 c. (heaping full) plain Greek Yogurt

(I will try peach next time)

1/3 c. honey (or brown sugar if desired)

(I used half agave nectar)

1 c. milk (2%, 1%, skim)

1 egg

1 tsp. vanilla

1 c. fresh or frozen blueberries

Preheat oven to 350. Lightly spray 2-qt. casserole dish or 8" X 8" baking pan.

In large bowl, add dry ingredients - oats, baking powder, salt and cinnamon.

In another bowl, combine wet ingredients - yogurt, honey, milk, egg and vanilla.

Combine all ingredients, then stir in blueberries until blended. Pour into prepared pan.

Place dish in oven. Cover with cookie sheet (or foil) and bake for 20 minutes; remove cover and bake another 20 minutes or until center of baked oatmeal is set.

Serve warm with more yogurt or milk.

 A 'berry' special way to begin the day!

Linked to Weekend Potluck
Fit & Fabulous Friday
Breakfast Ideas Monday
       Ingredient Spotlight - Yogurt
Ingredient Spotlight - Berries

Orange Dreamsicle Cake

I have a sweet friend who is always trying something new, and leaving a sample on my doorstep when I'm not home.

(Thank you Sandy!)

This was one of the latest sample I got to try and it was WONDERFUL!!!

I always loved dreamsicles as a kid and love my own Dreamsicle Salad - you can view that recipe here {Sugar Free Option}

What an easy and tasty dessert this is! LOVE the color too - perfect for spring & Easter too, don't you think?

You can make 2-9" layers - a bundt cake - or cupcakes!

Give it a try - If you have a hard time finding an orange cake mix, why not try a strawberry one? (with strawberry jello)

It's all yummy-licious!!!  VERY light. The light whipped frosting is a perfect topping for the cake too.

If you want to cut back on calories/sugar, use sugar free pudding and jello...no problem. (Just use less jello as there isn't the same amount as in a 'regular' pkg. of jello - s-f is 'stronger')

ORANGE DREAMSICLE CAKE

1 (20 ozs) box orange (Duncan Hines) cake mix

1 (3 ozs) box instant vanilla pudding (4-serving size)

3 Tbs. orange jello

TOPPING:

1 (8 ozs) pkg. cream cheese

3 Tb. orange jello

1 c. powdered sugar

(I use half splenda, half powdered sugar)

1 tsp. vanilla

1 (8 ozs) tub frozen whipped topping, thawed

Mix cake according to directions on box, adding pudding and jello. Pour into prepared pans - 2-9" round cake pans, 1 bundt pan - Bake at 350 for 25 - 30 minutes or until done.  Let cool completely.

For topping: Blend cream cheese with jello and powdered sugar; add vanilla then whipped topping. Beat until thoroughly combined. Spread on cake - keep refrigerated.

Linked to Mrs. Fox's Sweet Party

Gooseberry Patch Roundup

Mop it up Monday
Mix it up Monday
Weekend Potluck

Gooey Caramel Coconut Brownies {Weight Watchers!}

WHO DOESN'T LOVE A GOOD BROWNIE!?

I sure do!

Especially when it's ooey gooey...and only FOUR Weight Watchers Points (Plus).

I'm thrilled to finally share this recipe with you.  It's been in my 'to try' pile for a while, and I am just beside myself to pass it onto you.

It's simple to make and surprisingly you can have it on your 'diet'!

I found this awesome recipe at Hungry Girl online in one of the 'tips & recipes' I get in my email daily.

It's like the best part of German Chocolate Cake landed on top of an ooey gooey brownie!

OH MY!!!

For the base you mix a cake mix (I used a lowfat brownie mix) with a can of pumpkin and use these simple ingredients for the topping.

I do have to confess - I doubled the topping ingredients, just because I had them on hand..and I like lots of GOOEY!

AND...I cut the pieces bigger than 1/16th of the dessert.

(I wasn't counting points the day I made them=)

I know..I'm sooo bad!

This is still a real treat, even if you ARE counting WW Points!

Here ya go.  This would make a great dessert for Easter. Coconut always makes me think of Easter...does it you too?

GOOEY CARAMEL COCONUT BROWNIES

1 - (18 ozs) box moist-style devil's food cake mix

(or low-fat brownie mix)

1 - (15 ozs) can pumpkin puree

1 sugar-free caramel pudding snack (60 cals. each or less)

1/4 c. light or fat-free caramel dip

(I used caramel syrup cause it's what I had)

2 Tb. finely chopped pecans

2 Tb. shredded sweetened coconut, chopped

Preheat oven to 400. Spray 9" X 13" baking pan with nonstick spray and set aside.

In large bowl, combine cake mix with pumpkin. Stir until blended.

(I like to rinse the can with a little water and add that too)

(Batter will be thick). Spread into prepared baking pan and smooth out the top (using a spatula sprayed with cooking spray works nicely)

Bake until toothpick inserted into center comes out clean, 20 - 25 minutes. Cool completely.

Meanwhile, in medium bowl, combine pudding, caramel dip, pecans and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.

Evenly spread pudding mixture over brownies.  Slice & enjoy!

(Because it's just the two of us, I added the topping each time I served these luscious bites of WOW!)

Yield: 16 servings - 4 WW Points Plus each

Linked to Weekend Potluck

                   Fit & Fabulous Friday

           Scrumptious Sunday

         Gooseberry Patch Roundup - Shortcuts

Amish Cheeseburger Soup

For some, soup season may be winding down, but we love soup all year around.

We eat hot meals during other months than winter, right?

Makes sense to me...that's why I'm excited to be sharing..

Another tasty 'nugget' I found at 4 little Fergusons and was SO happy I tried. That Tonya is always 'sucking me in' with the super duper recipes she shares.  Please stop by and pay her a visit.

This is a wonderful, and easy recipe that reminds me of a combination of two other soups that we love at our house.

Cheesey Chicken Chowder
(my recipe has been published in the national publication -
 The American Profile)

and

Slow-Cooker Cheeseburger Soup - WW style
(which happens to be one of most visited posts I have)

Both soups are creamy and delicious and this Amish soup brings out the best in both recipes.

Give it a try - you won't be disappointed.

AMISH CHEESEBURGER SOUP

1 lb. ground beef

8 Tb. butter, divided

(I used Smart Balance)

1-1/2 c. carrots, roughly chopped

1-1/2 c. celery, sliced

1 sm. onion, chopped

fresh parsley, snipped, to taste

basil, to taste

6 c. chicken broth

8 c. peeled and cubed potatoes

1/2 c. flour

salt & pepper, to taste

3 c. milk

(I used 1%)

3/4 lb. Velveeta cheese, cut into cubes

16 ozs. container sour cream

In skillet over medium heat, cook ground beef.  Drain; set aside.

In large stockpot over medium heat, melt 2 TB. butter.  Add carrots, celery, onion, parsley and basil and saute until tender, about 10 minutes.  Add chicken broth and potatoes; reduce heat to a simmer and cook until potatoes are tender.

While they are cooking, make the roux: In saucepan, melt remaining butter over medium heat. Add flour, salt and pepper. Whisk until bubbly and smooth, about a minute.  Slowly add milk, stirring constantly until thickened.  Add velveeta and stir until smooth and melted through. Add to broth and veggies.

Turn heat to low and add beef. Stir in sour cream just before serving. 

When reheating, be careful not to boil as sour cream will curdle. 

A marvelous family meal - yields 10 servings.

(NOTE: if you aren't a Velveeta fan, try using cheddar cheese instead) 

Linked to 
Gooseberry Patch Recipe Roundup - Simmering on Stove?
Ingredient Spotlight
   Ingredient Spotlight - Sour Cream
Foodie Friends Friday
Mop it up Monday
Weekend Potluck  
Meal Plan Monday