Cook’s Corner — Butterfinger Delight

Published 10:06 am Saturday, September 8, 2018

Butterfinger Delight

Ann Hudson

1 cup crushed butter-flavored crackers (about 30 crackers)
1 cup graham cracker crumbs
4 Butterfinger candy bars (2.1 ounces each) crushed
3/4 cup butter, melted
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart reduced-fat chocolate frozen yogurt, softened
1 carton (12 ounces) frozen whipped topping, thawed, divided

In a large bowl, combine the first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. dish. Chill for 5 minutes.
Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust.
Top with remaining whipped topping. Sprinkle with reserved crumb mixture. chill until set. Yield: 12-15 servings.

Quick Stir-Fried Vegetables

1 cloves garlic, sliced thin
4 carrots, sliced thin on angle
1 small yellow squash, sliced thin on angle
1 small green zucchini squash, sliced thin on angle
1 large onion, sliced thin
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper

Prepare all vegetables. Do not mix together. Place olive oil in large non-stick skillet. Add garlic and carrot. Stir-fry 2-3 minutes. Add remainder of vegetables. Cook and stir until just lightly cooked, about 5-7 more minutes. Stir in seasonings and serve.

Cajun-Style Pot Roast

1 boneless beef chuck roast (2-3 pounds)
2 tbsp. Cajun seasoning
1 tbsp. olive oil
2 cans (10 ounces each) diced tomatoes and green chilies
1 medium sweet red pepper, chopped
1-1/2 cups chopped celery
3/4 cup chopped onion
1/4 cup quick-cooking tapioca
1-1/2 tsp. minced garlic
1 tsp. salt
Hot cooked rice

Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 5-qt. slow cooker.
Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. Cover and cook on low for 6-8 hours until meat is tender. Slice and serve with rice. Yield: 6 servings.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.