Fluffer Nutter Bars

This recipe is the exact reason I started my blog.  I made these bars for a fourth of July party we go to every year.  I usually don't try new recipes out on anyone but my family but I gave it a go anyhow.  They turned out great so I thought I would have to make it again for our family vacation to the beach.  I am starting to pack and I knew there was something I wanted to make and couldn't remember even if it was a snack or a dessert.  Grrr!  I knew I should have blogged about it sooner.  Finally it came to me!  Hope you like it too.

Fluffer Nutter Bars 

1 box yellow cake mix
1 egg
1 stick butter
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
1 can sweetened condensed milk
1 12 oz bag white chocolate chips

Mix together cake mix, egg and melted butter.  This will be very thick.  Pat into a 9x13 pan.  I lined the pan with tin foil before to make it easier to take them out later but you can just spray the pan with butter also.  Mix together peanut butter, marshmallow creme and condensed milk.  Pour into pan.  To with chips.  Bake at 350 for 20-25 minutes.  Center will appear somewhat jiggly but it will set as they cool.  Cut into bars.

Upside Down French Toast

I made this a few months ago and it was delicious.  It is a recipe from Tyler Florence but I changed it a little.  I will warn you...it is very sweet.

Upside Down French Toast

4 Eggs
1 cup milk
1 tsp vanilla
1/4 tsp cinnamon
1/2  loaf challah bread, cut into 1 inch slices
1/2 stick butter
1 cup light brown sugar
4 Granny Smith apples
1/4 heavy cream
1/2 cup pecans

Preheat oven to 350.  In a dish, mix eggs, milk, vanilla and cinnamon.  Lay bread  in mixture and turn over.  Allow to sit until all liquid is absorbed.  In a 10 inch iron skillet, add butter 1 cup sugar and cook over medium until sugar is caramelized.  This will take about 8 minutes.  While this is coking, peal apples and cut into slices.  Remove pan from heat and whisk in heavy cream.  Sprinkle pecans in pan then layer the apples.  Place bread slices on top.  Sprinkle with extra brown sugar.  Bake for 40 to 45 minutes.  Allow to cool for 2 minutes then invert on plate.

Hawaiian Pulled Chicken

I found this recipe the other day on another blog.  I would link to it but sadly I can't find it again.  The recipe calls for pineapple.  I really had my doubts that I would like it but thought the family would and I could pick it out if I needed to.  Who knew that I would love the pineapple?  The best part about the recipe is that it cooks in the crock pot.

Hawaiian Pulled Chicken

2 lbs of boneless skinless chicken breast
1 medium onion, chopped
1 small can crushed pineapple, drained
1/2 bottle of BBQ sauce, I used Sweet Baby Ray's

Add all ingredients to crock pot.  Cook on high for 4-6 hours or low for 8 hours.  Use fork to shred chicken.  Serve on toasted buns.