Homemade Butterfinger Candy Bars & Weekend Potluck #33

WELCOME TO ANOTHER FUN WEEKEND POTLUCK! 

AND...

Where I post a recipe worth sharing again...

As I filled my candy dish with candy corn this week, I thought of this amazing recipe...if you haven't ever tried it before, I hope you will.  It really does taste so much like a Butterfinger candy bar. The filling is made with only 
TWO INGREDIENTS!!! 

Homemade Butterfinger Candy Bars



Can't thank you all enough for coming to our party! You are amazing and we so love all the wonderful dishes you share with us. 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Tailgating Food by The Domestically Impaired Guide to the Retro Kitchen Arts

Recipes that caught our attention ~

Smothered Pork Chops by My Biscuits Are Burning

Almond Joy Bars by Flavors By Four

And, a personal favorite ~

Easy Mini Toffee Cheesecakesby Zoe's Lunchbox

If you were featured, please grab the button below...hurrah for you! 

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Your hostesses ~

• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all SIX blogs. Plus…

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Pecan Tassies {with caramel drizzle}

Oh what a sweet treat - like mini pecan pies! They make a wonderful presentation too. 

Whenever I make these tasty treats, I always! hear lots of 'M-M-M-MORE PLEASE!' And "I need that recipe!" 

If you have one of these mini pastry pushers (from Pampered Chef), it makes this job a whole lot easier as you put the ball of dough in the mini muffin pan, and press this nifty tool in it and your crust is formed & ready to be filled!  

I love it! 

PECAN TASSIES 

CRUST:

1 - 8 ozs. pkg. cream cheese, softened 

1 c. margarine or butter, softened

2 c. all purpose flour

FILLING: 

2 eggs, beaten

1-1/2 c. brown sugar

2 tsp. vanilla extract

1-1/2 c. chopped pecans

12 vanilla caramels, melted, optional

1 Tb. milk, optional 

To make crust: Combine cream cheese and margarine in medium bowl; add flour; mix well.  Chill

Divide dough into quarters; divide each quarter into 12 balls.  Press each onto bottom and sides of mini-muffin pan.  Preheat oven to 325*. 

To make filling: Combine eggs, brown sugar and vanilla in medium bowl; stir in pecans. Spoon into pastry shells, filling each cup.  Bake 25 - 30 minutes or until pastry is golden.  Cool 5 minutes- remove from pan.  Sprinkle with powdered sugar or melt caramels and milk adn spoon over cooled tarts.

If you're serving right away, you could drizzle with some caramel ice cream topping like I did for the photo. 

Linked to Weekend Potluck
             Foodie Friends Friday
            Scrumptious Sunday
          Mix it up Monday
            Melt in your mouth Monday
           Whatcha Whipped up Wednesday
         Wonderful Food Wednesday

Baked Zucchini Sticks & Sweet Onion Dip

I've seen a few recipes for zucchini stix this summer, but this is the one I choose to try. So happy when I found it at Comfy Cuisine.

AND I'M SOOO GLAD I TRIED IT! YUUUMMMMM!!

The crunchiness of the zucchini matched with the yumminess of the sweet dip is amazing!  

Try em....you're sure to like them. 

(So sorry I didn't get a better photo of the amazing dip!)

BAKED ZUCCHINI STICKS & SWEET ONION DIP 

1 Tbsp. unsalted butter

1 medium sweet onion, about 1/2 pound, peeled and slice

2 Tbsp. cider vinegar

2 Tbsp. honey

1 Tbsp. prepared mustard

1 c. mayonnaise

Salt and pepper to taste

Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.  Cook, stirring occasionally until the onion soften, then caramelize.  Once the onions are a medium brown, remove from heat and add the vinegar.  Place the onions and vinegar into a small food processor.  Add the honey and mustard, and process or blend until smooth.  Add the mayo, and salt and pepper to taste.  Refrigerate, covered, until ready to serve.

Zucchini Sticks:

3 medium zucchini, unpeeled, cut into 3" long sticks
1 tsp. salt

1 c. Panko breadcrumbs

1/2 c. (freshly) grated Parmesan cheese

1 Tb. Oregano or Pizza Seasoning

Olive oil spray

1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Place the zucchini sticks in a colander over a bowl and sprinkle with the tsp. of salt.  Let drain for 1 hour or longer; rinse and pat dry. Try to cut them all about the same size.  (I cut away the middle and use that for soup.)

Preheat the oven to 425 degrees F.  Spray baking sheet with olive oil spray.  Dredge sticks a few at a time in the egg, then roll in the crumb mixture.  Place the sticks on the prepared baking sheet.  Drizzle with additional olive oil (optional).  Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

Serve with the fabulous sweet onion dip. 

The zucchini sticks are very tasty with ranch dressing also.

Linked to Creative Thursday
   Mop it up Monday
  Mix it up Monday
          Melt in your mouth Monday
        Whatcha Whipped up Wednesday
Weekend Potluck
Meal Plan Monday

Easy Taco Pie

This is a deliciously simple recipe that I just love! It's quick, very tasty, and I love MEXICAN the best! It's another awesome recipe found at 4 little Fergusons.
That Tonya tends to feed me well.  {heehee}

EASY TACO PIE 

1 - 8 ozs. can crescent rolls

1 lb. (lean) ground beef

1 - 1 oz. package taco seasoning

3 c. Doritos, crushed, divided 

1 c. sour cream

1-½ c. shredded Mexican cheese

(we love 2% fiesta blend)

Preheat oven to 375F.

Set out crescent rolls..

(so they'll spread out easier)

Brown hamburger on the stove with taco seasoning. Cook over medium high heat until the meat is browned.  Drain any grease.

Spread crescent rolls in a pie plate to form a crust, covering the bottom of the dish and going up the sides with the dough. (place roll points in middle and flat edges toward the outside). Place a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered (make sure to reserve some for the top layer). Add all of the meat, then layer on sour cream and  cheese. Top with more crushed Doritos. Bake for 20 minutes or until crust is golden and cheese is melted. Let set for 5 minutes before cutting.

Serves 8.

Reheats best in the oven on a stone or in the pie plate 

Linked to Whatcha Whipped Up Wednesday
         Wonderful Food Wednesday
Foodie Friends Friday
Weekend Potluck

Chocolate Zucchini Cake - Light & Tasty

As it reads in my cookbook notes for this recipe...

"No one will ever suspect this cake is lighter in calories and fat." 

It's an awesome way to 'sneak' veggies into your family too! 

I use part xylitol (or Stevia in the raw could be used) for the sugar and make my own buttermilk by placing 1 tsp. vinegar in 1/2 c. measuring cup; add enough milk to fill; let stand 5 minutes. 

I think this could become your family's new favorite..any time of the year. As long as you keep zucchini in the freezer for the winter.

Don't let the length of the recipe intimidate you...it's worth every minute of your time to make this 'healthier option'. 

CHOCOLATE ZUCCHINI CAKE - LIGHT & TASTY

1-3/4 c. white sugar
(I used half xylitol)

1/2 c. canola oil

1 egg, lightly beaten

2 egg whites, lightly beaten

2/3 c. unsweetened applesauce 

1 tsp. vanilla extract

2-1/2 c. all purpose flour

(I love using white whole wheat)

1/2 c. baking cocoa

1 tsp. baking soda

1/2 tsp. salt

1/2 c. buttermilk

2 c. zucchini, shredded

1 c. semisweet chocolate chips 

(My recipe for homemade sugar free choc chips is here)

1/2 c. pecans, chopped 

Preheat oven to 350. Spray 9" X 13" X 2" baking pan with cooking spray. 

In large bowl, beat sugar and oil on medium speed for 1 minute. Add egg, egg whites, applesauce and vanilla; beat 1 more minute. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended.  Stir in zucchini.

Pour into prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans; bake 10 - 15 minutes longer or until toothpick inserted near center comes out clean.  

Cool on a wire rack.  Top with chocolate frosting if desired, but it isn't necessary. 

Yield: 12 - 15 servings 

TIP: Since sugar substitutes bake faster, be sure to check it before the time alloted. 

Linked to Ingredient Spotlight - Baking Cocoa