Butterfingers

16 oz. candy corn
16 oz peanut butter
chocolate for dipping candy

In a glass bowl micro wave candy corn for 1 min. Stir. Continue in the micro wave at 20 second intervals and stirring until candies are melted. Stir in peanut butter. Put mixture in a square pan lined with parchament paper. When cool cut into pieces and dip in chocolate.

Cheeseburger Muffins

If you think these are just for kids, you would be wrong... The adults in our household loved them.

1 lb ground beef
1/2 cup ketchup
2 T brown sugar
1 T mustard
1 1/2 tsp Worcestershire sauce
1 tube (12 oz) refregerated buttermilk biscuits (10 count)
1/2 cup cubed process cheese (Velveeta)

In a large skillet, cook beef over medium heat until no longer pink. Drain. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce. Remove from heat and set aside.

Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400 degrees for 14-16 minutes or until golden brown.

Tomatillo Guacamole

4 tomatillos
1/2 cup chopped cilantro
1/2 cup chopped onion
1 jalapeno
2 chopped avocados
1 tsp salt

Boil tomatillos for 5 minutes. Meanwhile, puree cilantro, onion, jalapeno, and a splash of tomatillo cooking water in a blender. Could probably substitue a little lime juice for the cooking water. Drain tomatillos and add to blender with avocados and salt. Blend and serve with tortilla chips or as a garnish for just about any Mexican entree. Couldn't be easier!

Baked Stuffed Papaya Squash

Ingredients:
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 1/2 pound ground beef and 1/2 pound sausage
• 1 (16-ounce) diced tomatoes
• 1 jalapeno chile, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 papayas (about 12 ounces each)
• 2 Tablespoons Parmesan cheese, grated
Preparation:
Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Stir in tomatoes, jalapeno pepper, salt, and pepper. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes.

Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with Parmesan cheese.

Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.

Sausage and Peppers Penne

This tasty dinner is low in fat, low in cholesterol, low in calorie, and only takes 30 minutes to prepare.

8 oz penne pasta
1 pound Italian turkey sausage (about 4 links)
1 each: green, red, and yellow bell peppers
1/2 cup coarsly chopped onion
2 garlic cloves
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 tsp Italian Seasoning
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Drain and keep warm.

Cook sausage in large skillet over medium heat 14-16 minutes or until sausage is browned and no longer pink, turning occasionally. Remove sausages from skillet. Cut diagonally into chunks and set aside. Cut bell peppers into 1/4 inch strips.

In same skillet as sausages were cooked, cook peppers, onion, and garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce, and seasoning. Cook and stir 1-2 minutes or until heated through. Add pasta and toss. Sprinkle with cheese, and serve.

I've made this recipe a few times and always enjoy it. It makes a large batch.

Asian Chicken Lettuce Wraps

Ingredients:

2 tsp canola oil
4 garlic cloves, minced
1 TBSP fresh ginger, minced
1 lb ground chicken (I'm sure turkey would work great too!)
3 oz mushrooms, chopped
1/2 cup chopped green onions
4 cups sliced cabbage (I used the pre-made sliced coleslaw bag)
4 TBSP soy sauce
1 TBSP sesame oil
1/2 - 1 tsp siracha (hot) sauce
Zest and juice of 1 lemon
Lettuce leaves for the wrap (traditionally calls for iceberg, but I personally like butter lettuce because it is easier to wrap and greener).

Instructions:

Heat a large skillet to medium-high on stovetop. Add oil once the pan is hot. Stir in garlic and ginger for about 30 seconds until fragrant. Add ground chicken, cook for about 3 minutes before adding in the mushrooms. When mushrooms have cooked, stir in green onions and cabbage and stir until cabbage has wilted. Stir in soy sauce, sesame oil, zest and juice of lemon. Add hot sauce to taste.

Serve with lettuce leaves to make wraps.

S'more Bars

OK. I know I shouldn't post treat recipes when everyone is on a diet, but you should try these when the diet is over. They are yummy!

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

1 1/3 cups flour

1 tsp baking powder

3/4 cup graham cracker crumbs

1/8 tsp salt

5 milk chocolate candy bars (1.55 oz each)
1 cup marshmallow creme

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder, and salt; gradually add to the creamed mixture. Set aside 1/2 cup for topping.

Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust. Spread with marshmallow creme. Crumble remaining graham cracker mixture over top

Bake at 350 for 25-30 minutes or until golden brown. Cool and cut into bars. Store in an airtight container.