Fudgy Butterfinger Brownies

Ingredients
  • 1 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 ounces unsweetened chocolate chips
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 2 large eggs
  • 1/2 cup vegetabl oil
  • 2 teaspoons vanilla extract
  • 2 standard sized butterfinger bars (or 6 minis)
DIRECTIONS
PREHEAT OVEN TO 350°
  • In a small saucepan combine sugar, water, and unsweetened chocolate chips. Cook over medium-low heat, stirring frequently until chocolate is melted and smooth. Set aside and allow to cool (about 5 minutes)
  • Chop up 1.5 butterfingers and set aside.
  • In a large mixing bowl combine flour, cocoa powder, chocolate chips, baking powder, salt, and chopped up butterfingers. Stir to combine.
  • Pour oil, eggs, and vanilla over dry ingredients. Turn on mixer at medium-low speed & drizzle melted chocolate into bowl. Mix until combined. Don’t overmix!
  • Pour into prepared 8×8 baking dish
  • Chop up remaining butterfinger and sprinkle crumbles over top of brownie mix.
  • Bake 30-40 min or until a toothpick can be inserted and comes out with some moist crumbs. Do not overbake.
  • Cool completely before cutting.
Enjoy!

*** Butterfinger is owned by Ferrara Candy Company (a subsidiary of Ferrero), we do not own any rights to the name Butterfinger. This post is not sponsored or promoted by Butterfinger, Ferrara Candy Company, or Ferrero.

Chicken & Zucchini Bake

Baked chicken and zucchini casserole is low-carb, extra creamy, and full of good veggies.

Ingredients
  • 3 tablespoons butter; divided
  • 2 pounds of boneless chicken breasts; cut into 1 inch strips
  • 2 large zucchini; cut into 1/2 inch pieces
  • 1 large red bell pepper; chopped
  • 1/3 cup all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup milk
  • 3 ounces low-fat cream cheese
  • 1 1/4 cup shredded part-skim mozzarella cheese; divided
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Crunchy/ fried onions optional
Directions
Preheat oven to 400°
  • Using a large skillet on medium/high heat, melt 1 tablespoon of butter. Add chicken to melted butter and cook until well browned on both sides (about 8 minutes). Once cooked, set chicken aside in a medium-sized bowl.
  • Add zucchini and bell pepper to skillet, stir occasionally so they don’t burn. Cook vegetables until they are soft; about 4 minutes. Once the vegetables are softened transfer to bowl with chicken.
  • Add last 2 tablespoons of butter to skillet and melt. Add flour, stirring constantly until it started to brown; about 1 minute.
  • Add chicken broth & milk to skillet and bring to a boil; whisk mixture often to prevent flour from clumping or burning.
  • Once the flour mixture starts to boil, remove from heat and add cream cheese and 3/4 cup of mozzarella. Stir until melted.
  • Drain any liquid from the chicken & veggies then add to skillet and add salt and pepper. Stir everything together until well-combined.
  • Transfer to a prepared 9×13 casserole dish & sprinkle remaing 1/2 cup of cheese over top.
  • Add crunchy onions to top of casserole
  • Bake 20-25 minutes. Let rest for 10 minutes before serving.
Enjoy!

Blueberry Lemon Scones

Makes: about 12 scones

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 2/3 cup butter, cold & cut into 1 inch cubes
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup frozen blueberries
    • Tip: don’t freeze blueberries wet- if you wash them before freezing, make sure they’re totatlly dry before freezing or else you’ll have a bluberry brick.
  • 2 tbsp of melted butter
  • coarse sugar to sprinkle on top
  • icing if desired
Directions

Preheat oven to 400 degrees & put baking rack in center of oven.
Line 2 baking sheets with parchment paper & set aside.

  • In a large bowl mix dry ingredients until well combined.
  • Add cubes of butter & using your fingers or a pastry cutter gently work the butter into the dry ingredients.
    • You want there to be pea-sized pieces of butter remaining
  • In a seperate bowl add the sour cream, heavy cream, egg, vanilla, & lemon zest. Whisk until smooth.
  • Drizzle wet ingredients over dry ingredients. Use a rubber spatula to gently fold the wet ingredients into the dry.
  • When the dough is combined dump it out onto a lightly floured surface.
  • Sprinkle 1/4 cup blueberries over the dough and gently fold the dough over itself. Repeat this process 3 more times until all the blueberries are evenly incorporated in the dough.
  • Form the dough into a circle that is 1 inch thick.
  • Cut the dough into about 12 equal slices & place them onto your prepared cookie sheets.
  • Using a pastry brush, brush the tops of the scones with the melted butter & sprinkle the coarse sugar over top.
  • Bake 18-23 minutes or until golden brown; you want the top of the scones to “spring back” when you touch them.
  • Allow to cool for 5 minutes & then add icing if desire.

Serve and Enjoy!

White Chocolate Puff Corn

Guys, this recipe is SO easy & so yummy!

Ingredients:
– 1 bag of Puffcorn (butter flavor)
– 12 oz White Almond Bark
– Colored Sugar sprinkles of choice

Directions:
– In a glass bowl microwave the almond bark in 30 second intervals; stirring between. Melt until the almond bark is smooth & creamy; be careful not to over-microwave as it will dry out or burn.
– Dump the bag of Puffcorn into a large bowl & drizzle the melted almond bark over top.
– Using a sturdy rubber spatula toss the Almond bark & Puffcorn until the corn is completely coated.
– Pour the coated Puffcorn out onto wax paper & sprinkle with sugar sprinkles if desired.
– Let dry/ harden & serve!

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** The opinons/views shared in this post are solely that of the author.

Restaurant-Style Baked Potatoes

There are so many ways to make baked potatoes- stove, microwave, grill, oven, etc.
Our family loves baked potatoes so I made up this recipe to mimic those we get at a restaurants; it turned out delicious!

Ingredients
– Yukon Gold potatoes (this is what I prefer but really, you can use whatever you prefer) as many as you’ll need
– Olive Oil
– Sea Salt for garnish

Directions
– Preheat oven to 450
– Clean potatoes & dry thoroughly
– Lightly oil cookie sheet
– Using your hands or a basting brush cover the potatoes with a little bit of oil
– Sprinkle sea salt over potatoes

Bake for 30 minutes or until you can easily pierce the potato with a fork.

Serve & Enjoy with your favorite toppings.

Old-Fashioned Cucumber Salad

This recipe has been in our family for years. My mother & her mom used it; now I use it and have passed it on to Alissa. Now it’s time we share it with our Cherished Cottage Family- I hope you enjoy! 

Ingredients:

  • 3-4 large cucumbers*
  • 1 large red onion
  • 1 cup mayo
  • 1/2 cup white sugar
  • 1/3 cup white vinegar
  • 1/2 cup milk

Directions:

  1. Cut cucumbers into thin slices (if you don’t like the skin, peel them before slicing), set aside.
  2. Dice up onion & set aside with the cucumber.
  3. In a large bowl mix mayo & sugar, let sit for about 3 minutes.
  4. Add vinegar to sugary/mayo mix & stir again.
  5. Finally, add the milk & stir. The dressing should be thin but not watery looking.
  6. Stir in cucumbers & onions.
  7. Chill for at least an hour

Enjoy!

*If you don’t want cucumber with a lot of seeds try getting English cucumber from your supermarket.

We’d love to have you join the Cherished Cottage family! You can find us on Facebook and Instagram .

Also, we now have an email list & I’d love to have you as a subscriber! You can subscribe here & stay up to date on all the happenings here at Cherished Cottage. 

Baked Corn on the Cob

This recipe is super easy and gives the impression that your corn was made on the grill.

I typically make this recipe using 12 ears of corn but really you can make however many you’d like. We just have a big family & we all LOVE corn on the cob!

Preheat oven to 450

Ingredients
– Ears of corn, husked & cleaned
– Stick of butter, softened
– Seasonings; I like salt & pepper but sometimes we add a sprinkle of garlic powder or seasoned salt to mix things up.

Directions
– Butter each ear of corn liberally.
– Next, take your chosen seasonings & sprinkle a little onto each ear. Make sure to get all sides!
– Place your prepared corn on a cookie sheet and bake for 30 minutes turning halfway through.

That’s it! It is easy and turns out awesome! What’s great is that this method allows you to make several trays of corn at one time & while they’re in the oven you can prepare the rest of your meal. I find this comes in handy especially when we are hosting picnics!

Let us know in the comments what you thought & if you tried any fun seasonings!

Quick & Easy Broccoli Cheddar Soup

Broccoli cheddar soup is my absolute favorite soup option so when I put together this recipe I was looking for something that would be easy to make but also definitely satisfy my love of broccoli cheddar. This soup is thick, creamy, and full of delicious cheese & broccoli flavors.

Ingredients:

  • 1 whole stick butter (1/2 cup)
  • 1 Tbs onion powder
  • 1/3 cup flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • 4 heads broccoli- cut into florets (you can also use frozen broccoli if that is easier)
  • 4 cups grated sharp cheddar cheese (you can also use mild cheddar, cheddar jack, etc)
  • 1/4 tsp salt
  • 1 tsp ground black pepper
  • 1/2 – 1 cup chicken broth (veggie works okay too)
  • Nutmeg (optional)

Directions:

  1. Melt butter in large pot over medium heat; add onion powder. Mix well & allow to become a golden brown.
  2. Add flour to butter/onion mixture. Stir well & allow to thicken (no more than 1 minute).
  3. Pour in milk & half-and-half, a pinch of nutmeg (if desired), salt, and pepper. Stir to combine & add broccoli in.
  4. Cover pot, reduce heat to low & allow to simmer for 30 minutes.
  5. Stir in 3-4 cups of cheese until melted.
  6. Add in chicken broth starting with 1/2 a cup at first until you get the soup thickness you desire.
  7. Using a blender, immersion blender, or potato masher break up the broccoli into smaller bite sized pieces or until puree’d (smooth & creamy).
  8. ENJOY!

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Quick BBQ Popcorn Chicken

This recipe is SO easy, it’s perfect for a quick dinner but also for a get-together!

Ingredients

  • 2 chicken breasts
  • 1 cup BBQ sauce (I used Sweet Baby Rays brand)
  • 6 cups crushed BBQ chips (I use Lays brand)

Directions

  1. Preheat oven to 375º and spray a baking sheet with nonstick cooking spray
  2. Cut chicken breasts into bite-sized pieces and place on a large bowl
  3. Add the BBQ sauce to the bowl & stir until chicken is well coated
  4. In a large ziplock bag, crush the BBQ chips into desired crumbs
  5. Add 1/2 of the chips (3 cups) to the bowl of chicken and stir
  6. Add the other 1/2 of the potato chips to a separate bowl
  7. Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray
  8. Bake chicken until golden brown (about 12 minutes)
  9. Serve with a side of ranch dressing or any sauce! You can even eat them without additional sauce!
  10. ENJOY!

 

 

Deviled Eggs with a Twist

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For our first recipe in the Thanksgiving series I thought we’d go with something that is common but easy to make.

Deviled eggs are a often a definite for our holiday meals. We all love them and the recipe we usually use has been shared within our family for years now. This recipe has a slight twist to from our usual version so I’ll also post about the original below.

Ingredients

  • 1 Dozen eggs
  • 1/2 Cup mayonnaise
  • 1 Tablespoon parsley flakes
  • 1 Teaspoon yellow mustard
  • 1/8 Teaspoon onion powder
  • Salt and Pepper to taste
  • Paprika for garnish

Directions

  1. To hard-boil your eggs place them in a large pot and add just enough water to cover the eggs and turn your burner on high heat. Once your water begins to bowl turn the temperature down a little and let the eggs boil for 15 minutes.
    1. Tip: If you add about a teaspoon of baking soda to the water it will help the eggs peal easier.
  2. Once the eggs have finished let them cool completely and then peel them.
  3. Cut your eggs in half the long way (from tip to bottom) and place the yolks in a medium sized bowl.
    1. Tip: To avoid tearing the egg whites I always gently turn the eggs upside down and the yolk usually slips out on its own. Deviled Eggs, Deviled egg recipe, egg recipe, hard boiled eggs, hardboiled eggs, hard boiled egg recipe, egg recipe, easter recipe, thanksgiving recipe, easy deviled eggs, paprika, classic deviled eggs, deviled eggs with a twist
  4. Using a small fork or a potato masher crush the yolks so that they’re crumbly.
  5. Add in the mayo, parsley flakes, mustard, onion powder, and salt and pepper.
  6. Add the yolk mixture to your egg whites.
    1. Tip: There are many ways to do this, you can add the yolks to a piping bag with a decorative tip, add them to a freezer bag and cut a corner off, or use a small spoon or melon scooper and “plop” them in.
    2. We have found that out of all of these ideas the most effective for us has been the melon scooper or the piping bag options.
  7. Sprinkle a little bit of paprika onto your eggs and they’re ready to go!

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ENJOY!

To follow along with our Thanksgiving series follow us or check back with our original post (:

***** If you’re interested in trying our original recipe simply don’t add the onion powder or parsley flakes. We also usually only add the paprika to about half of the eggs because not everyone in our family likes it.

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Classic Deviled Eggs