Homemade Butterfinger Candy Bars

2&1/2c. candy corn
1&1/2c. peanut butter
dipping chocolate

Melt candy corn in the microwave using a microwave-safe bowl.  Stir frequently.  Add and stir in peanut butter.  Spread in pan or form into individual-sized rolls.  Chill until very firm--about 1-4 hours (use the longer time if spread in a pan).  Freezer will cut down on chilling time.  Cut into individual-sized bars and dip in melted chocolate.  Place on waxed paper and allow to set (will set faster in refrigerator or freezer).  Enjoy!!!

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Endzone Enchiladas

From:  Mission Flour Tortillas

1 lb. ground beef

16 oz. can mild enchilada sauce

12 oz. can tomato sauce

2&1/4c. shredded cheddar cheese

2&1/4c. shredded mozzarella cheese

2 oz. can sliced black olives, drained

1 lg. chopped onion

6 flour tortillas (fajita sized)

2 green onions, thinly sliced

Brown beef in a large frying pan on medium heat, using spatula to break up beef while it's browning.  Drain grease.  Set beef aside.  Heat enchilada and tomato sauce in pan until hot.  Wrap tortillas in foil; place in a 400℉ oven for 10 min to soften.  In a bowl, combine ground beef, 1/4c. enchilada sauce, olives, onions, and 2c. of each of the cheeses.  Divide mixture among each of the flour tortillas.  Roll up and place seam side down in a greased 6x10-in. casserole dish.  Pour remaining sauce over enchiladas.  Cover with foil and bake at 400℉ for 25 min.  Remove foil and sprinkle the green onions and the rest of the cheese onto enchiladas; bake an additional 5 min., uncovered.   Make 6 servings.

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High Fiber Cookies

1c. butter or margarine
1c. honey
2 eggs
3t. vanilla
1t. baking soda
3&3/4-4c. whole wheat flour
1c. chopped nuts (optional)
1-2c. chocolate chips for taste (optional)

In mixing bowl, cream butter and honey.  Add eggs and beat.  Add vanilla, baking soda, and flour, slowly, and blend well.  Stir in nuts and chocolate chips, if desired.  Cut 2 sheets of waxed paper.  Divide dough in half, placing a half on each sheet.  Shape dough into logs, using paper to help you shape.  Wrap paper around logs and chill dough at least 1 hour in refrigerator or 10 min. in freezer.  Slice cookies 1/8-1/4 inch in width.  Place on greased cookie sheet and bake at 350℉ for 8-10 min.  Makes 6-8 dozen.  

**If you're feeling adventurous and want to add more fiber, try adding some oatmeal (maybe 1c.) to the cookie dough--may need less flour.

**Feeling more adventurous and want to add more fiber?  Try adding flaked coconut (maybe 1c.) to the cookie dough.  (Do some experimenting of your own.)

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Apple Cranberry Cookie Cobbler

From:  The Pampered Chef

4 Granny Smith apples, peeled, cored, and sliced

1 can (16 oz.) whole berry cranberry sauce

1/3c. brown sugar

3T. flour

1t. cinnamon

1 pkg. (20 oz.) refrigerated sugar cookie dough, cut in half (you only need 10 oz. for this recipe--about 1&1/4c. sugar cookie dough)

Peel, core, and slice apples.  Cut apples in half; place in deep dish baker.  Combine cranberry sauce, sugar, flour, and cinnamon in 1-qt. batter bowl; mix well.  Pour over apples; mix well with scraper.  Cut cookie dough in half (so you're only using 10 oz.); reserve the other 10 oz. for another use.   Slice cookie dough into 1/4-inch thick slices.  Arrange evenly over apple mixture.  Bake at 400℉ for 30-35 min. or until apples are tender and top is golden brown.  Yields:  10 servings.

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