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Homemade Butterfingers & Butterfinger Pops

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This super-easy recipe with only three ingredients is making it’s way around Pinterest, and since I’ve had pops on the brain lately (you can find all my pop creations here), I immediately thought this would be a great idea to turn into pops!  It’s much easier to make them into the traditional bars, but for the adventurous, I’ll include the instructions for the pops in the recipe.

*Update: this is TOO funny! I did not read the blog that I found the recipe on until I already made the pops, and I see she had a similar idea as me to turn this into suckers using molds.  Great minds! Except hers is greater because this would be MUCH easier to make using molds.

I was skeptical that the combination of melted candy corn and peanut butter would taste like a Butterfinger, but, amazingly, it really does.  It even has that same crispy crunch in your mouth, though the texture is softer and not as dry & flaky as a real Butterfinger–more moist.  One of my friends liked it more than a real Butterfinger for that reason, and I think I have to agree.  Very delicious and fun!

Homemade Butterfingers

Printable recipe
Printable recipe with picture
Printable Pops recipe with picture

1 lb. candy corn
16 oz. peanut butter
16 oz. chocolate candy melts or chocolate candy coating/bark

Spray an 8×8 baking dish with oil, then line with wax or parchment paper.  Place the candy corn in a large glass bowl and microwave for one minute.  Stir, then continue to microwave in 15-second intervals, stirring in between, until melted and smooth.  Stir in the peanut butter.  My mixture was very chunky because the candy corn did not want to combine with the peanut butter so I nuked the mixture for another 15 seconds.  At that point it was grainy, and I wanted to leave it that way since it reminded me of Butterfingers since they don’t have a smooth texture.  If you want yours completely homogeneous, continue melting in 15-second intervals until you get the mixture perfectly smooth (disclaimer: it is only my assumption that eventually it would get smooth, since I have not tried it myself).  Spread into the prepared pan and allow to cool completely, 1-2 hours.  Remove from the pan by grasping the wax paper and lifting out.  Cut into small bars.  Melt the chocolate coating according to the package directions and dip each bar into it using a fork,tapping  off the excess before setting on wax paper to dry.

To make Butterfinger Pops, let the mixture cool completely, then use a cookie scoop to portion it out.  Roll each scoop into a ball and set on waxed paper.  Freeze until firm, about 15 minutes.  Take lollipop sticks and dip the tip of each one into melted candy coating and then stick into the balls.  After all the balls have sticks in them, put them back in the freezer to firm up again.   Place your styrofoam block in the refrigerator.  (Since the balls will be very cold when you dip them, the chocolate will be more prone to crack and placing the pops in the refrigerator after dipping will reduce the amount of cracked pops*.)  Once they are firm enough to dip, remove five at a time from the freezer, dip them one at a time in the chocolate coating, tapping off the excess, and push the sticks down into the styrofoam block to set.  Check on them each time you add another to see if they are cracking and if so, remove and apply extra melted chocolate onto the crack so that no oil leaks out.  If you want to add sprinkles, do it as soon as you tap off the excess chocolate, while it is still wet.  I put some peanuts and candy corn together in my food processor and chopped them up for my topping.  To get a better idea of the process involved for pops, refer to my Cake Pops tutorial.

Recipe source: Plain Chicken

*LOL, “cracked pops” for some reason reminded me of my husband’s favorite quote from a movie.  Can you name the movie this is from?

Father say, “Hurry is waste. Waste is cracked bowl which never know rice.”

Cranberry Chicken

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Before I get to today’s post, I want to do a quick update for The Postcard Project.  People have started signing up but I want to encourage everyone that is participating to add your name to the list. Many have told me they are sending mail but aren’t on the list yet.  The list is where I’ll be drawing from for the prizes!  Oh, did I forget to mention there are prizes at stake?  My blue ribbon chocolate chip cookies, to be exact!  I’ll be drawing at random from those signed up each Friday this month (winners will be announced each Saturday), then at the end of the month I’ll award a batch to the person who sent the most mail.  So you have a chance to win whether you’re sending 1 letter or 100!  Every letter makes a difference, especially to the person who receives it.  This project will never take over the focus of my blog, but I do intend for it to be ongoing.  I’ve already started on my own goal and it has been so fun writing to people I rarely correspond with.  I can’t wait to share some of the funny cards I got with you guys.  In the meantime, I give you Cranberry Chicken! :)

*****

Pinterest.  Have you heard of it?  Bloggers have been annoying me with their urgings to get on there for months and I fought it hard, not wanting yet another reason for internet addiction in my life.  Even when I was getting 15,000 views a day on my blog (which is not the norm, I can tell you) because of people “pinning” my cupcake bites on Pinterest, I did not sign up.  I was steadfast and strong in my resolve.  But then a personal friend sent me an invitation to join, telling me I “had to do it” and I guess she was right because I did it, despite myself.  It was almost like some evil force in the universe overcame me and made me forget all my reasons for not wanting to.  An evil force named Tracy.  Oh yeah, girlfriend, I just called you out! :)

So, what does this have to do with cranberry chicken, you might ask?  Well, if it weren’t for Pinterest, I would never have made this cranberry chicken!  I bookmarked it ages ago and forgot about it because I never go back to look at things I’ve bookmarked.  But when I signed up with Pinterest, I decided to use it instead of bookmarking things and I transferred all my favorites into boards on Pinterest.  This chicken was one of the first things I transferred and I could barely remember marking it.  And I made it the same week!

I don’t know if this is how everyone uses Pinterest, but I “pin” things, mostly recipes, that I want to try in the future and it is so much more useful to me than bookmarks.  I can categorize things and then I see a visual picture to remind me of what I wanted to do and when I click the picture, it brings me to the web page I got it from.  It’s very handy, but it is also addicting because I can spend an hour looking at everyone else’s pins and repinning them to my own boards for future reference.  Handy and evil!

OK, so let’s talk chicken.  This recipe is another super-simple one with just a few ingredients and fantastic flavor.  It doesn’t have an overwhelming cranberry flavor, in fact the only cranberry taste comes from the whole cranberries themselves because the sauce has onion and Catalina dressing in it to make a flavor all of its own.  It’s a little sweet, a little tangy, and a lot delicious.  Dennis and I both give it two thumbs up!

Cranberry Chicken

Printable recipe
Printable recipe with picture

1 (8 oz) bottle Catalina or French Dressing
1 (1 oz) envelope dry onion soup mix
1 (15 oz) can whole-berry cranberry sauce
6-8 boneless, skinless chicken pieces (breast halves and/or thighs)

Preheat oven to 350. Spray a large casserole dish with oil and set aside.

In a medium bowl, combine the dressing, soup mix, and cranberry sauce and whisk together until blended. Pour enough of the sauce in the dish to make a thin layer, then place the chicken in a single layer on top. Pour the remaining sauce over the top, making sure all the chicken is well-coated. Bake, uncovered, for 1- 1 1/2 hours.  Serve over rice, ladling extra sauce over the top.

Recipe source: Very Culinary

Thankful Thursdays #45: I saw daylight! {singing video bonus}

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I made a thanksgiving resolution to find something to be thankful for every day until next Thanksgiving.  Here’s what I am thankful for this week!

Thursday:  Hot pads.  When I remember to use them. ;)

Friday: My crockpot!  I have a feeling it’s going to get me through the winter with meals because I’m no longer home to cook dinner (or do you call it supper?  My in-laws call the evening meal supper–I think it’s a regional thing but they only live two hours from us!).  It’s nice coming home to the smell of beef stew and knowing my husband had something nutritious, rather than the jalapeño potato chips and Coke he’s been known to eat in place of a decent meal.

Saturday: Seeing daylight after getting off work.  On weekdays I work second shift, but on weekends it’s first shift and it’s always nice to get off on Saturday and see a blue sky.

Sunday: For weeks I was angry (angry, angry, angry, guilty, and sad–it was probably unhealthy) that I couldn’t make the morning worship services because I had to work, but now I’m focusing on being thankful that I at least get off in time to make it to the evening service.

Monday: OK, I have conflicting feelings about Pinterest (I’m addicted) but I’m mostly thankful for it.  It has been so much more helpful than bookmarking things and I’m actually making the recipes I’m saving now.

Tuesday: A wonderful dinner with a visiting preacher and his wife (here for a gospel meeting), our regular preacher and his wife, and the dear friend that first started the ball rolling in us becoming Christians by inviting us to church.  We all met at Bagatelle Bakery, a new-to-me French bakery & restaurant, before the meeting.  Good company, good food.  It’s aaaaaaall good. :)

Wednesday: For my voice.  I’m not the next American Idol, but I think I have a fairly nice voice and I really love to belt out hymns at church with it (though I do have to hold back from going all Mariah Carey on the hymns as I have a tendency to ride all over the scale when I’m singing slower songs at home).  We don’t need a beautiful voice to please God when we sing his praises, but I do appreciate that I was blessed with one.

This is an old video I uploaded to MySpace a few years ago, and it is so NOT me, but if you want to hear my voice, hear you go.  The goofyness is all me, but rarely can I pull off this attitude without laughing.  Watching it, I am shocked that I didn’t even pull a single smile!  I think Iwas able to act like I thought I was “all that” without cracking up because I was only singing for a camera and not a live audience!

Vodpod videos no longer available.

Some Shania with Attitude Video by Veronica – M…, posted with vodpod
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