Too Many Butterfingers?

If you have kids, and they go trick-or-treating, how many Butterfingers candy bars do you see in those bags?

Lots....and well, as long as there are so many, you have to sneak one here and there. Or you can be like my household where we get anywhere between 350-400 kids on Halloween. We try to have enough candy to give out. But there is always an ample amount left over. I usually take that extra candy to work the day after Halloween so it isn't singing our names behind the cupboard doors.

But what else can you do with those left over Butterfingers? This is amazingly easy! I always have a couple cake mixes in the pantry for a quick way to make a dessert when I need one.

This recipe starts with a yellow cake mix. You need Butterfingers candy bars and some frosting. Make your own, or buy a can of frosting. Whatever you like. Send these to school for a special class treat or take them to work. OR, eat them all yourself! :-) The best part is that you got to use of some of those Butterfingers!!

Butterfingers Cupcakes

1 18.25 box yellow cake mix (or you can use chocolate)

3 2.1- oz. Butterfingers candy bars , chopped and divided (if you have those little bars, use the equivalent)

1 12-oz container prepared chocolate or vanilla frosting

Preheat oven to 350 degrees.

Prepare cake mix batter according to package directions; stir in 1/2 cup chopped Butterfingers.

Spoon into prepared muffin cups.

Bake for 15-20 minutes or unti wooded pick inserted in center comes out clean.

Cool completely. Frost.

Sprinkle frosting with remaining chopped Butterfingers.

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Rich Ricotta Cake

My mother-in-law, who resides in a nursing facility near us, turned 85 over the weekend. We brought her to our house and had a little party for her. Several relatives and her children were in attendance so that made it a bit more special, as some of them had traveled to see her. Seeing as it was going to be a beautiful day, we grilled basic foods...burgers, sausage, hot dogs. I made potato salad, romaine salad and baked beans. And we had a bunch of different olives, tomatoes, cheeses, roasted red peppers and caramelized Vidalia onions to add to the burgers. Sometimes simple is best! And there also had to be a birthday cake. I opted to make one and used a recipe that I have had for years and resurrect from time to time. It is easy and refreshing. The neat thing about this cake is that it turns itself upside down in the pan when you bake it. When you start, the cake mix is on the bottom. When you cut into the cake, the cheese part is on the bottom! After the cake cools, put it in the fridge to get it cold. I have served this a couple different ways. For Sunday, I frosted with Lite Cool Whip flavored with sugar-free instant vanilla pudding and decorated the top with sliced fresh strawberries. I have also just dusted the cooled cake with confectioners' sugar and the spooned some warm fruit over the top. What works well is to take a can of sliced peaches in their own juice and add some golden raisins. Warm through in a small saucepan and scoop over individual servings. Top with a little fresh whipped cream and sprinkle with a few toasted sliced almonds. And I have decorated the top for patriotic holidays by frosting with Cool Whip and making an American flag using blueberries and strawberries on top. You can also add a bit of food coloring to the cheese before baking and it will make a pretty presentation when you cut into it.

RICOTTA CAKE

Serves 12-16

Preheat oven to 350 degrees.

Ingredients:

1 box Yellow Cake Mix (follow directions on box)

2 lbs. part skim ricotta cheese

4 eggs

1 cup powdered sugar

2 tsp vanilla or almond extract

Prepare cake mix according to package directions. Spray bottom of a 9 x 13-inch cake pan and pour prepared cake batter into pan.

Beat eggs just until blended. Add powdered sugar, ricotta and flavoring. Beat until blended. (Don't overbeat or ricotta will get too thin.)

Spoon ricotta mixture over unbaked cake batter. Make sure it is spread evenly.

Bake 55-60 minutes at 350 degrees. Dust powdered sugar over the top after cake has cooled. Delicious served with warm fruit and syrup. Or, serve cold with whipped cream topping.