Archive | May, 2014

Butterfinger Caramel Poke Cake

I can’t remember where I found this recipe, I saw it somewhere online and quickly wrote down the ingredients and directions.  This is such an easy recipe and always a hit whenever I make it.  I try to make this for my dad a couple times a year, he has always loved Butterfinger candy bars.  He used to take one in his lunch every day and no one else was allowed to eat them.  Enjoy!

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Butterfinger Caramel Poke Cake:

1 box of German chocolate cake mix

1 cup sour cream

1 jar caramel ice cream topping

4-5 regular size Butterfinger candy bars

1 – 8 oz whipped topping

Mix and bake cake according to the package directions, also adding in the 1 cup of sour cream.  Bake in a 9×13 inch pan.  While still warm, poke holes all over the cake using the end of a wooden spoon.  Pour caramel over entire cake so it can drizzle into the holes.  Cool in the refrigerator for at least 30 minutes.  Spread whipped topping over cake.  Crush candy bars and sprinkle over cake.  Store in the refrigerator.  Enjoy!

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Chili Bean Corn Salsa

A coworker brought this salsa in to work last week and I was hooked after one bite.  She gave me the recipe and I thought I would share it today, as picnic and potluck season is fast approaching.  You can throw this salsa together in less than 10 minutes.  I made a batch this week and my husband ate all of it in less than two sittings.  I like to add diced mango to my half.  But the basic recipe is below.  Enjoy!

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Chili Bean Corn Salsa:

1 can chili beans, DO NOT drain

1 can mexicorn

1 small can sliced black olives, chopped

2 cans diced tomatoes with chopped jalapenos (Rotel)

1/2 onion, chopped

salt/pepper to taste

3 T. white sugar

Mix well and refrigerate.  Enjoy!

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Caramel Apple Dip

I recently saw a version of this apple dip on Pinterest.  My mom has been making this dip for years, so I thought I’d share her version today.  Obviously, this is not a healthy snack, but the kids love it and it is quick and easy.  Enjoy!

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Caramel Apple Dip:

8 oz cream cheese, softened

1/2 cup brown sugar

1/4 cup white sugar

1 t. vanilla

3/4 cup chopped peanuts (I used honey roasted peanuts and chopped them myself)

Mix all well.  Keep refrigerated.  Serve with sliced granny smith apples.

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