Candy and Pie………what could be better? I can’t think of anything!
Finding this recipe, after not making it for quite sometime, was an exercise in patience. The original was in a Word Perfect document from a computer that I no longer own. Being the tech-tard that I am, I thought if I put the files on a zip drive I could just plug them in and ooh la la there it would be………WRONG! My Apple computer laughed interanlly I’m sure…….and I even tried to open it a work ……..on my lunch break of course………but the newer version of Word wouldn’t open it either.
Then, to the rescue comes my friend Jeanne. I have worked with Jeanne for sometime, and if you ever need a computer question answered, she is your gal. She was able unlock my Butterfinger Pie recipe from it’s Word Perfect prison. It also unlocked all of my other cherished recipes. I was sooooo happy. Now I am able to share this recipe with all of you, and many more later.
About the pie……..it reminds me of pecan pie. The butterfinger candy adds the crunch like the pecans and of course there is chocolate. Topped with whipped cream, Butterfinger Pie is a rich and gooey dessert, that you will be proud to serve ……..and happy to eat!
1 unbaked pie shell ( I buy the pre made but you can make your own)
Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Add 6 of the chopped candy bars. Cool.
Meanwhile pre-heat oven to 325*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining candy bars.
It’s ‘Date Night Dinner’ time again. I wanted to make something nice, but easy. I think I have achieved my goal. Chicken! Chicken is what you fix for dinner when you don’t know what to fix for dinner. Everybody likes chicken!
Making something special doesn’t always have to take a lot of time. This dish was easy to prepare and easy to cook. You can make it ahead of time and pop it in the oven whenever you and your date are ready for dinner. Just add something green………..it’s the beginning of asparagus season, so what a perfect match for my Chicken Cordon Boyd.
The really nice thing about writing your own recipes, and having a food blog, is you can name stuff after yourself using a little rhyme, or play on words. Chicken Cordon Bleu is now Chicken Cordon Boyd. A very different recipe than what is in my Betty Crocker Cookbook, from the mid 70’s, but every bit as good.
So for your next Date Night try our Chicken Cordon Boyd.
It’s Sunday……..Whoo!!! Which means a really great breakfast. Fiesta Egg Skillet is my go to recipe.
I found this recipe years ago in one of those little recipe books that they sell in the checkout lane at the grocery store. I have always been a sucker for those things. I mean after all, when you are standing in line waiting, either you look at those trash rags about celebrities……..I really do not want to see what they look like without makeup, who dumped who or who’s cheating on who……..I always go for the food mags.
I will pick up magazines about any type of food, and one of the first magazines I ever had a subscription to was Bon Appetit. I was on top of the world when I made something from that magazine and it turned out just like the pictures.Well, times have certainly changed, but I still love a good food magazine. The pictures these days almost make you able to taste the food from the pages, and that is our goal also.
I wish I could remember the little grocery store book that I got the recipe for Fiesta Egg Skillet from,so I could give credit where credit is due, but the book is long gone …….as is sometimes my memory………but this recipes has definitely made enough of an impression that I am able to share it with you!
2 tablespoons oil - I used coconut oil, but any oil is fine
6 eggs, beaten
1 small jalapeño, minced
1 cup mexican blend cheese
Salsa/Pico de Gallo
Green Onions, thinly sliced, green parts only
Heat oil in large skillet over medium heat. Add tortilla strips and onions. Cook until the tortilla strips are crispy and the onions are starting to brown lightly. Keep stirring the tortilla mixture so it crisps evenly.
In a medium bowl beat the eggs and stir in the jalapeño. Pour the egg mixture over the tortilla mixture in the skillet. Reduce heat to low and cover. Continue cooking over low heat until the eggs are set, about 5 minutes. Remove lid and sprinkle the cheese over the eggs. Cover again and let the cheese melt. Cut into 8 wedges to serve. Top with salsa, sour cream and green onions.