hat if you have been using unsalted butter, and/or unsalted
Whip cream cheese until soft, add butter, blend.
Add remaining ingredients and whip till smooth and creamy.
Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
otally break the meat down. (Using grass fed beef it's
Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
Add shallots, then egg and bacon pieces, cooked prawns and heat through.
Add lemon juice (if using prawns) and soy sauce to taste.
xtract, and milk, if using. Mix on low speed to
Break cake into bite-sized pieces.
Spread half into a 9 x 13-inch pan.
Cream the butter, powdered sugar and eggs.
Add the whipped cream and blend together.
Spread half of this mixture on the cake pieces in the pan.
Sprinkle half of the crushed Butterfingers on top.
Repeat this process using the remaining ingredients.
Cook brownies.
Crumble half of brownies in bottom of trifle bowl.
Layer 1/2 crushed Butterfingers, layer vanilla pudding, then layer Cool Whip.
Repeat layers using chocolate pudding.
Top with Cool Whip.
Beat together the first 4 ingredients.
Whip the cream and fold into the mixture.
Tear into pieces the cake and put 1/2 of it in a 9 x 12-inch cake pan.
Put 1/2 of the mixture over the cake pieces.
Put 3 large Butterfingers in food processor and break up.
Sprinkle the candy on the cake and filling.
Repeat the layering process, using another 3 candy bars.
Sprinkle with chopped nuts if you desire.
Best when made the day before. Enjoy!
n the refrigerator.
Some recipes call for the dough to
owl.
Cut in shortening using pastry blender or 2 knives
Make two recipes of cornbread according to the
ut in butter until crumbly. Using a pastry cutter works well
Prepare cake mix; let cool. Crush Butterfingers; set aside. Melt margarine in saucepan. Mix in sugar and mix well. Remove from heat. Stir in Cool Whip and mix well. Pinch 1/2 of cooled cake into punch bowl or trifle dish. Pour 1/2 of Cool Whip mixture over cake. Sprinkle layer with 1/2 crushed Butterfingers. Repeat layers and chill.
Crush butterfingers. Mix milk and Cool Whip, then add Butterfingers. Pour in freezer and freeze.
If using salt-cod, cut into 4
Crush up Butterfingers into pieces. Mix up Butterfingers with Cool Whip. Put into a graham cracker crust and freeze for a couple of hours.
Break the brownies up and spread the chocolate pudding on top. Crumble Butterfingers over the pudding mix.
Cover Butterfingers with Cool Whip.
Sprinkle with nuts.
Refrigerate.
emon juice. Set aside.
Using a sharp paring knife, shave
ut into 6 inch circles using a large coffee can. Place
salt and 3 cups flour. Using the paddle attachment, once yeast