BUTTERFINGER THUMBPRINTS 1 pound butter, softened 1 1/2c. confectioner's sugar 2 tsp vanilla 4 1/2-5c. flour pinch of salt egg white bag of mini Butterfinger candies (or large bars and u can just chop more)-crush some of the candies to roll Continue Reading
CARAMEL ORANGE SCALLOPS
Caramel Orange Scallops Ingredients 2 tablespoons sugar 1/2 cup dry white wine 1 large orange, juice of 1 lb sea scallops 1 tablespoon olive oil salt and pepper 1 tablespoon cold butter Directions: Total Time: 20 Continue Reading
QUINOA IN FRICO CUPS
Quinoa Salad served in Edible Parmesan Cheese Cups! Preheat the oven to 375 degrees F. For the Parmesan Frico Cups: Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each Continue Reading
CHOCOLATE DIPPED HEART COOKIES
RED VELVET BROWNIE WITH WHITE CHOCOLATE FROSTING
Red Velvet Brownies!!!! Get your 8x8 Pan Here Get your nonstick foil here-love this for everything! Click here for white chocolate Red Velvet Brownies with White Chocolate Frosting 1 stick butter 1 1/2 cups sugar 2 eggs 2 tsp. Continue Reading
PEANUT BUTTER CUP CHEESECAKE BARS
Crust:1 cup graham cracker crumbs (bought in a box as crumbs or make own from 7 crackers in food processor)6 T. melted butter3 T. brown sugar2 T. all-purpose flourdash saltCombine all the above and pat into a nonstick foil lined 8x8 pan. Bake at 325 Continue Reading
DARK CHOCOLATE MIDNIGHT MILKY WAY BARS
Dark Chocolate Midnight Milky Way Bars!!1 BAG MILKY WAY MIDNIGHT MINIS (OR USE REGULAR MILY WAYS IF U PREFER) UNWRAP AND FREEZE-I CUT A FEW IN HALF TO LAY ON THE TOP 1 1/4C. FLOUR 1/4 C. COCOA POWDER DASH SALT 2 STICKS BUTTER 4 OUNCES Continue Reading
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