Butterfinger Clone

butterfinger-cloneOh my. These are delicious. Not quite the same as a real Butterfinger but so close.

Three ingredients and easy to make.

INGREDIENTS
1 lb candy corn
16 oz peanut butter
16 oz dark chocolate candy coating

Butterfinger-clone-2DIRECTIONS
1. Line an 8”x8” pan with parchment or wax paper.
2. Melt candy corn in microwave in 30 second intervals until melted. Stir after each interval.
3. Stir in peanut butter.
4. Spread mixture into pan and cool completely. Trim edges if needed. Cut into 15 rectangles (3 rows of 5).
5. Melt chocolate according to package instructions.
6. Using fork, dip each rectangle into chocolate and completely cover. Place on waxed paper until set.

NOTES
Makes 15 mini bars. Store in airtight container at room temperature.

Slightly adapted from Plain Chicken.

Greek Chicken and Mushroom Gyros

If you read my “About Me,” you’ll learn I create some of my best recipes by scouring my fridge or pantry.

Last night, while thinking about what to have for dinner tomorrow, I remembered I had some leftover Crazy Feta, from How Sweet It Is, and some whole wheat pita bread. I raided the rest of my fridge and pantry to see what else I could come up with. Mint, plain Greek yogurt, cucumber, mushrooms, and lemons? Hmm…I’m thinking a version of gyros. And, a good idea it was!

Greek Gyros
2 servings

2 whole wheat pitas

1/2 C. feta or Crazy Feta

Grilled Greek Chicken

Roasted Mushrooms

Tzatziki Sauce

Grilled Greek Chicken

adapted from Kayln’s Kitchen

2 boneless, skinless chicken breasts

8 oz. white mushrooms, sliced

1/4 C. extra virgin olive oil

1/3 C. freshly squeezed lemon juice

1 tsp. fresh lemon zest

1 tsp. Greek seasoning

1 tsp. poultry seasoning

1 tsp. dried oregano

black pepper to taste

Tzatziki Sauce

1/2 C. plain greek yogurt

1/4 C. seeded, peeled (optional), chopped cucumber

1 green onion, finely chopped

1/2 tsp. fresh mint, chopped (optional or use fresh parsley)

1 tsp. freshly squeezed lemon juice

1/2 tsp. garlic salt

1. Preheat oven to 500 degrees.

2. Combine all ingredients in Tzatziki Sauce, cover, and let sit in fridge until ready to serve.

3. Combine olive oil, lemon juice, lemon zest, Greek seasoning, poultry seasoning, oregano, and pepper in shallow dish. Reserve 2 Tbls. of marinade in small bowl. Add chicken to shallow dish, turn to coat, and marinate for at least 30 min.

4. Cover a small cookie sheet with foil and spray with cooking spray. Toss mushrooms and reserved marinade and evenly space mushrooms on pan. Roast mushrooms for 15-20 min. or until done.

5. Preheat grill pan with lid to medium-high. Grill chicken until done, approximately 7 minutes per side.
6. Remove chicken from grill and slice chicken. Slice pitas in half and open on cut side. Place chicken, mushrooms, feta, and Tzatziki sauce in pitas.