Butterfinger Dessert Cake

I've had this at a few family functions. Here is the basic idea - I put it together on a Thursday night for a Saturday function. Hoping it doesn't get too soggy!!

Angel food cake
1 lg. Cool Whip (I used 1 1/2 regular packages)
6 Butterfinger candy bars (I used 16 fun size)
French vanilla pudding
2 c cold milk for pudding

Make vanilla pudding according to directions. Mix in cool whip. Tear angel food cake into small pieces and layer into dish or trifle bowl. Add layer of Cool Whip mixture and follow with a layer of crushed Butterfinger candy bars. Repeat ending with candy bar pieces. Must be kept refrigerated.

Jello Shots for Memorial Day!

From Mario's Bar...

Caribbean Blue Jello Shots

6 ounces Blue Berry Jello (large box)
16 ounces Water (boiling)
10 ounces Water (cold)
6 ounces Light Rum
 
Mai-Tai Jello Shots Recipe
6 ounces Tropical Jello (large box)
16 ounces Water (boiling)
2 ounces Light Rum
4 ounces Dark Rum
2 ounces Pineapple Juice

Margarita Jello Shot
6 ounces Lime Jello (large box)
16 ounces Water (boiling)
6 ounces Tequila
2 ounces Triple Sec
1 ounce Lime Juice *I forgot this*
1 ounce Water (cold)

I also did black raspberry with vodka and orange with banana rum & pineapple juice.  Hoping that set and taste good for Saturday!!

Vanilla Cupcakes

From the Joy of Baking

The buttercream icing is fantastic... the cupcakes were pretty dry.  I'm going to look for a better cupcake recipe, but the icing recipe is here:

Buttercream Frosting (for 12 cupcakes):

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Scrambled Egg Muffins

From allrecipes.com:

1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

Directions
1.In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2.Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.

Note - I froze half, refrigerated the rest for tomorrow morning breakfast.  The little bit I tried tonight seems spicy (too much so for my husband?).

Twice Baked Potatoes

Courtesy of Allrecipes.com

Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Bake potatoes in preheated oven for 1 hour.
3.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4.When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5.Bake for another 15 minutes.

Modifications:  We made a half batch, turned out great. Also make sure you coat the outside of the potatoes with kosher salt (use a little water to make it stick).  This would be delicious!

Avalon Cabernet Sauvignon

Avalon Cabernet Sauvignon, a birthday present from my best friend, my sister Laura.

This was a nice smooth Cabernet, just perfect on a lazy Friday night. 

4 stars out of 5.

English Muffin Bread

This English Muffin Bread is delicious. Takes just like an English Muffin once toasted, and very easy to make!  I got the recipe from One Ordinary Day.

Ingredients:
5 1/2 c. flour
2 Tbsp. dry yeast
1 tbsp. honey
1/4 c. warm water
2 tsp. kosher salt
1/4 tsp. baking powder
2 1/4 c. warm milk
butter and cornmeal for greasing and dusting two loaf pans

Prepare loaf pans by coating with butter or cooking spray, then dusting with cornmeal.
Mix the yeast, honey, and water in your mixing bowl. Set aside. In another bowl, whisk together salt, baking powder, and flour.
Add the milk and 1 c. of the flour mixture to the yeast mixture. Blend well. Add the remaining flour and beat until you have a soft, “goopy” dough.
Spoon the dough into your prepared pans.. Set aside in a warm place until batter has doubled and has risen to the top of your pan or a little above. Dust the tops with cornmeal. Heat oven to 425 degrees and bake for 15-20 minutes. Loaf will sound hollow when tapped. Bake up to 25 minutes for a crisper crust.
Cool and slice.